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Bite into these golden orange chicken pieces and enjoy that sweet citrus punch at home. Juicy chicken with a great crunch and zippy orange sauce will have everybody reaching for seconds. It's got big flavor, some snap, and will totally satisfy that takeout craving.
I whipped up this orange chicken on a hectic weeknight when everyone at home wanted takeout but I felt like making something healthier. Since then, it's been my family's go-to whenever we want something a little more special without the extra takeout cost or calories.
Irresistible Ingredients
- Sriracha: If you want a little kick, add a squirt or two for a nice gentle heat that plays well with the orange
- Toasted sesame oil: Just a bit adds that unmistakable nutty flavor you taste in your favorite Asian takeout
- Rice vinegar: Gives the sauce a slight zing to balance out all the sweetness
- Fresh garlic and ginger: This unbeatable combo brings everything together and builds up that mouthwatering scent
- Brown sugar: Rounds out the sharpness of the oranges for a perfect sweet touch
- Soy sauce: Brings umami and savory notes, setting the backbone for the sauce
- Fresh orange juice and zest: Way tastier and livelier than what you get from a store bottle, the zest is a must for flavor
- Cornstarch: That's the secret to an extra crispy, light outside you can't get with regular flour
- Boneless skinless chicken thighs: Super juicy and won't dry out even after frying, unlike plain chicken breast
Easy Instructions
- Combine Everything:
- Pour the thickened orange sauce into your empty pan, then add the crispy chicken. Gently stir to coat each piece, letting the sauce stick without making the outside soggy. A quick toss locks all those flavors together.
- Make the Orange Mix:
- While the chicken's frying, grab a bowl and whisk together the orange juice, zest, soy sauce, brown sugar, rice vinegar, garlic, ginger, sesame oil, sriracha, and cornstarch until it's all smooth. The cornstarch thickens it up so it’ll coat the chicken just right.
- Start Frying:
- Heat up some oil in a big skillet until it's shimmering. Add half your chicken in a single layer; don't crowd it or it'll steam, not crisp up. Flip them after about 5 minutes per side until they're crunchy and golden. Repeat with the rest so everybody gets that perfect crust.
- Coat the Chicken:
- In a large bowl, mix up cornstarch, a little flour, salt, and pepper. Toss in your chicken and get every piece covered. Using cornstarch here really gives that classic takeout-style crunch you want.
- Cut Up Chicken:
- Trim away any extra fat then slice chicken thighs into small pieces. Thighs hold up great and turn out juicy after frying, so each bite is full of flavor.
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My crew especially looks forward to the real orange zest here. The first time I made it, my kid said it actually tasted like oranges—way better than our regular takeout. Whenever that sweet citrus scent fills the kitchen, everyone knows dinner is about to be a treat.
Storing Leftovers
If there’s any left, put the chicken and sauce in separate containers to keep it crunchy. Stash both in the fridge for three days max with lids on tight. Reheat the chicken in an air fryer on 300°F for around 3 minutes to bring back the crunch, then pour over the sauce. You can use the oven at 350°F too—skip the microwave unless you’re okay with soggy chicken.
Tasty Sides
Spoon that orange chicken over fluffy jasmine rice so it can soak up the sauce. Want something lighter? Go with cauliflower rice. Toss in steamed broccoli or sugar snap peas on the side for color and a nutrition boost. Pair the bright flavors with an easy cucumber salad, just some rice vinegar and sesame oil. Or go all out and add spring rolls or quick egg drop soup for that full takeout feel.
Switch It Up
This dish is easy to make your own. Double the sriracha or sprinkle in some chili flakes if you love heat. Want it sweeter? Just up the brown sugar a bit. To keep it vegetarian, use tofu cubes and cook until crispy, then add the same sauce. Gluten-free? Swap tamari in for the soy sauce and double-check your cornstarch label for gluten-free certification.
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Treat yourself to a plate full of zippy orange goodness and crispy chicken, all made right in your kitchen!
Frequently Asked Questions
- → Can I use chicken breast instead of thighs?
Definitely, boneless breasts swap in easily. Just don’t let them cook too long since they can dry out fast. Cut back the cooking time by about 1-2 minutes per side to keep everything juicy.
- → How can I make this dish spicier?
If you want more heat, pour in extra sriracha, toss in some red pepper flakes, or slice a chili or two into the sauce. Want it hot but not wild? Try mixing in a bit of chili oil.
- → Is there a gluten-free option?
You bet! Just grab a gluten-free flour blend to replace regular flour, double-check that your cornstarch and soy sauce are gluten-free (or use tamari). These tweaks keep the crispy crust and all the original flavor.
- → Can I make the orange sauce ahead of time?
Yep—stir up the orange sauce up to three days early. Toss it into an airtight container in your fridge. Warm it up before you use it and your meal will come together faster on busy nights.
- → What's the best way to reheat leftover orange chicken?
For the crunchiest leftover chicken, heat the chicken alone in your air fryer at 300°F about 3-4 minutes or in a 350°F oven 8-10 minutes. Warm up the sauce separately, then toss together when ready to eat. That keeps the chicken from getting soggy.
- → Can I use bottled orange juice instead of fresh?
Fresh orange juice gives the brightest punch, but bottled 100% orange juice is fine when you’re short on time. For that strong citrus kick, try adding extra orange zest if using bottled since it’s missing the fresh pop.