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–+ servings

Homemade Orange Chicken

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This homemade orange chicken features crispy fried chicken bites coated in a sticky, sweet, and tangy orange sauce. Enjoy bold citrus flavor and crunchy texture, just like your favorite takeout, but made with everyday pantry ingredients and no mystery additions.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Chinese-American
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 boneless chicken breasts chopped into bite-size chunks
  • 3 large eggs
  • 1/3 cup cornstarch
  • 1/3 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • cooking oil for frying
For the Sauce
  • 1 cup orange juice
  • 1/2 cup honey
  • 2 Tbsp white vinegar
  • 2 Tbsp soy sauce
  • 1 Tbsp orange zest
  • 1/2 tsp garlic powder
  • 1/2 tsp ginger powder
  • 1/2 tsp paprika
  • 1/4 tsp red pepper flakes
  • 1/2 Tbsp cornstarch
  • 1 Tbsp warm water for cornstarch slurry

Equipment

  • Heavy-bottomed pot or Dutch oven
  • Thermometer
  • Slotted spoon or spider
  • Mixing bowls
  • Medium saucepan
  • Cutting board
  • Knife
  • Paper towels

Method
 

  1. Cut the chicken breasts into bite-sized pieces. Zest one orange to yield 1 tablespoon of zest, and juice oranges if using fresh.
  2. Beat the eggs in a bowl. In a separate bowl, whisk together 1/3 cup cornstarch, 1/3 cup flour, salt, and pepper. Dip the chicken pieces in the beaten eggs, then toss them in the flour-cornstarch mixture until evenly coated. Shake off the excess and set on a plate. Continue until all chicken is coated.
  3. Pour 2 to 3 inches of oil into a heavy-bottomed pot and heat over medium-high until it reaches 350°F (use a thermometer). Working in batches, fry the coated chicken pieces for 2 to 3 minutes, until crisp and golden brown. Transfer to a paper towel-lined plate and repeat with remaining chicken.
  4. Stir 1/2 tablespoon cornstarch together with 1 tablespoon warm water to form a smooth slurry.
  5. Add the orange juice, honey, white vinegar, soy sauce, orange zest, garlic powder, ginger powder, paprika, red pepper flakes, and the cornstarch slurry to a saucepan. Cook over medium heat, stirring, until the sauce thickens to a glossy consistency, about 2 to 3 minutes.
  6. Place the cooked chicken in a large bowl. Pour the warm orange sauce over top and toss to coat all the pieces evenly.
  7. If desired, garnish with extra red pepper flakes and sliced green onions. Serve immediately with rice.

Nutrition

Calories: 485kcal

Notes

Boneless chicken thighs can be used instead of breasts for a juicier result. For a gluten-free version, swap all-purpose flour for a gluten-free flour blend and use tamari instead of soy sauce. Keep oil temperature at 350°F for best crunch, and fry chicken in batches to avoid sogginess. Store leftovers in an airtight container in the fridge for up to three days; reheat in the oven or air fryer for better texture. Do not toss chicken with sauce until ready to serve, as the coating softens if it sits too long.

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