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Homemade Chinese Orange Chicken

Homemade Chinese Orange Chicken
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This Homemade Chinese Orange Chicken recipe delivers crispy, tender chicken pieces tossed in a flavorful, tangy orange glaze that combines bright citrus, garlic, and ginger. Perfectly balancing sweet, savory, and slightly spicy notes, this easy-to-make dish comes together in under 30 minutes and is loved by the whole family. Whether fried, baked, or air-fried, it offers a restaurant-quality meal without the hassle, ideal for weeknight dinners or gatherings.

Ingredients

Scale

Chicken

  • 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1/2 cup cornstarch (or arrowroot powder for gluten-free)
  • Oil for frying (vegetable or canola oil)

Orange Sauce

  • 1 cup fresh orange juice
  • 1 tablespoon orange zest
  • 1/4 cup soy sauce (or tamari for gluten-free)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons honey or brown sugar (use maple syrup for vegan)
  • 1 tablespoon rice vinegar
  • 1/4 to 1/2 teaspoon red pepper flakes (optional)

Garnishes

  • 2 green onions, sliced
  • 1 tablespoon toasted sesame seeds
  • Extra orange zest slices (optional)

Instructions

  1. Prepare the Chicken: Cut the chicken into bite-sized pieces, then toss evenly in cornstarch (or arrowroot powder) to create a light coating. For extra crispiness, optionally dip the chicken in beaten egg before coating.
  2. Fry the Chicken: Heat oil in a large skillet or deep fryer to 350°F (175°C). Fry the coated chicken pieces in batches until golden brown and crispy, about 4-5 minutes per batch. Drain on paper towels to remove excess oil.
  3. Make the Orange Sauce: In a saucepan, combine fresh orange juice, orange zest, soy sauce (or tamari), minced garlic, ginger, honey (or brown sugar), rice vinegar, and red pepper flakes if using. Bring to a simmer over medium heat and cook, stirring occasionally, until the sauce thickens and becomes glossy, about 5-7 minutes.
  4. Toss Chicken in Sauce: Add the fried chicken back into the pan with the orange sauce and gently toss to coat all pieces thoroughly, ensuring every bite is flavorful and glossy.
  5. Garnish and Serve: Sprinkle sliced green onions and toasted sesame seeds on top for a fresh crunch and vibrant color. Serve immediately over steamed jasmine rice, noodles, or inside lettuce wraps.

Notes

  • Double coat chicken with egg before cornstarch for an ultra-crispy texture.
  • Use fresh orange juice for the brightest flavor; avoid bottled juice.
  • Do not overcrowd the pan when frying to maintain oil temperature and crispiness.
  • Simmer the sauce slowly to allow proper thickening so it clings well to chicken.
  • Serve immediately to keep the chicken crispy and fresh.
  • To make gluten-free, substitute tamari for soy sauce and arrowroot powder for cornstarch.
  • For a vegan version, replace chicken with crispy tofu or cauliflower and use a vegan sweetener like maple syrup.
  • Leftover chicken and sauce should be stored separately to preserve crispiness.
  • Reheat chicken in oven or air fryer to regain crispiness before combining with warmed sauce.

Nutrition

Keywords: orange chicken, Chinese orange chicken, crispy orange chicken, homemade orange chicken, gluten free orange chicken, crispy chicken recipe, Chinese-American chicken dish

Find it online: https://mydishez.com/homemade-chinese-orange-chicken/