Why You’ll Love This Recipe
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Fast and easy: Ready in under 30 minutes.
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Bold flavors: Sweet, tangy orange sauce with a hint of garlic and ginger.
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Crispy chicken: Lightly coated and pan-fried for perfect crunch.
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Family favorite: Loved by kids and adults alike.
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Versatile: Serve with rice, noodles, or steamed veggies.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
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Cornstarch
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Vegetable oil (for frying)
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Orange juice (fresh or bottled)
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Soy sauce
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Brown sugar or honey
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Garlic cloves
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Fresh ginger
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Rice vinegar or white vinegar
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Red pepper flakes (optional for heat)
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Green onions (for garnish)
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Sesame seeds (optional garnish)
Directions
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Prepare chicken: Toss chicken pieces in cornstarch until evenly coated.
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Cook chicken: Heat oil in a skillet over medium-high heat. Fry chicken in batches until golden and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.
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Make sauce: In a small bowl, whisk together orange juice, soy sauce, brown sugar, minced garlic, grated ginger, vinegar, and red pepper flakes if using.
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Cook sauce: Pour sauce into the skillet and bring to a simmer. Let it thicken slightly, about 3-4 minutes.
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Combine: Add cooked chicken back to the skillet, tossing to coat evenly with the sauce.
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Serve: Garnish with sliced green onions and sesame seeds. Serve hot over rice or noodles.
Servings and Timing
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Servings: 4
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Prep Time: 10 minutes
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Cook Time: 15 minutes
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Total Time: 25 minutes
Variations
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Spicy version: Add more red pepper flakes or sriracha for extra heat.
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Baking option: Bake coated chicken in the oven instead of frying for a healthier alternative.
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Vegetables: Add bell peppers, broccoli, or snap peas for more color and nutrition.
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Sauce twist: Substitute orange juice with tangerine or mandarin juice for a different citrus flavor.
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Gluten-free: Use tamari or gluten-free soy sauce.
Storage/Reheating
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Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat gently in a skillet or microwave, adding a splash of water if sauce thickens too much.
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Freezing: Not recommended due to sauce texture changes.
FAQs
Can I use chicken breast instead of thighs?
Yes, both work well; thighs are juicier while breasts are leaner.
How do I get the chicken extra crispy?
Coat chicken well with cornstarch and fry in hot oil without overcrowding the pan.
Can I make the sauce ahead of time?
Yes, prepare sauce and reheat when ready to serve.
Is this recipe spicy?
It’s mild by default but can be made spicy by adding chili flakes or hot sauce.
Can I use orange zest?
Yes, adding zest enhances the orange flavor.
What side dishes go well with orange chicken?
Steamed rice, fried rice, or stir-fried vegetables are great choices.
Can I freeze leftover orange chicken?
Freezing is not ideal as the sauce may separate and texture changes.
How thick should the sauce be?
The sauce should be thick enough to coat the chicken but still pourable.
Can I use fresh orange juice?
Fresh juice is preferred for the best flavor but bottled works fine.
Is this dish gluten-free?
It can be if gluten-free soy sauce is used.
Conclusion
Easy Orange Chicken offers a delicious homemade alternative to takeout with its crispy chicken and vibrant orange sauce. Quick to prepare and full of bold flavors, this dish is perfect for busy weeknights or casual dinners. With simple ingredients and flexible options, it’s sure to become a family favorite.
Easy Orange Chicken
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Description
Easy Orange Chicken is a quick and tasty homemade version of the popular Chinese takeout dish. Tender chicken pieces are lightly coated, fried to crispy perfection, and tossed in a sweet, tangy, and zesty orange sauce with hints of garlic and ginger. Ready in under 30 minutes, this family-friendly meal pairs perfectly with rice or noodles.
Ingredients
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Boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
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Cornstarch
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Vegetable oil (for frying)
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Orange juice (fresh or bottled)
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Soy sauce
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Brown sugar or honey
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Garlic cloves, minced
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Fresh ginger, grated
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Rice vinegar or white vinegar
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Red pepper flakes (optional for heat)
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Green onions (for garnish)
- Sesame seeds (optional garnish)
Instructions
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Prepare chicken: Toss chicken pieces in cornstarch until evenly coated.
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Cook chicken: Heat oil in a skillet over medium-high heat. Fry chicken in batches until golden and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.
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Make sauce: Whisk together orange juice, soy sauce, brown sugar, minced garlic, grated ginger, vinegar, and red pepper flakes (if using) in a small bowl.
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Cook sauce: Pour sauce into the skillet and bring to a simmer. Let thicken for 3-4 minutes.
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Combine: Add cooked chicken back into the skillet, tossing to coat evenly with the sauce.
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Serve: Garnish with sliced green onions and sesame seeds. Serve hot over rice or noodles.
Notes
For a spicy kick, add more red pepper flakes or sriracha.Bake coated chicken at 400°F for 20-25 minutes as a healthier alternative to frying.Add vegetables like bell peppers, broccoli, or snap peas for extra nutrition and color.Substitute orange juice with mandarin or tangerine juice for a different citrus flavor.Use tamari or gluten-free soy sauce to make it gluten-free.
