Orange Chicken is a delightful dish that brings together crispy fried chicken pieces coated in a tangy, sweet orange sauce. The combination of crunchy texture and bright, citrusy flavor makes it a favorite for many. The sauce usually has a perfect balance of sweetness and a little zing from fresh orange juice or zest, making every bite lively and tasty.
I love making Orange Chicken because it’s a great way to brighten up any meal. The crispy chicken over a bed of steamed rice or noodles is always a hit at my house. Plus, it’s easy to tweak the sauce to your liking—if I want a little extra zing, I add more zest or a splash of vinegar to bring out that fresh orange taste even more.
One of my favorite things about Orange Chicken is how it’s both comforting and exciting at the same time. It’s like having a little celebration in your mouth! I often serve it with some steamed broccoli or snap peas for a fresh crunch, and it’s the kind of dish that makes weeknights feel special without too much fuss.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless thighs for juiciness, but breasts work too if you prefer leaner meat. Just avoid overcooking to keep chicken tender.
Flour and Cornstarch: Together, these create a crispy coating. Cornstarch adds extra crunch. If you want gluten-free, try using rice flour or a gluten-free flour mix.
Orange Juice & Zest: Fresh juice and zest give the sauce a bright, natural flavor. If fresh oranges aren’t available, bottled orange juice works but add some zest from dried orange peel or a bit of orange extract for extra punch.
Soy Sauce & Vinegar: These add depth and balance to the sweetness. Use tamari for gluten-free, and rice vinegar is milder compared to white vinegar, which can substitute if needed.
How Do You Get Crispy Chicken That Stays Crunchy After Saucing?
Making crispy chicken that doesn’t turn soggy after adding the sauce is all about timing and technique:
- Mix the batter well so it’s thick enough to coat but not overly thick, ensuring crispy edges.
- Heat the oil to the right temperature (about 350°F). Too low makes greasy chicken; too high burns it.
- Fry in small batches to keep the oil temperature steady.
- Drain chicken on paper towels, but don’t cover or sauce immediately—let it cool briefly.
- Toss chicken gently with the sauce just before serving to keep the crunch.
These steps help maintain that satisfying crunch you want in orange chicken. Patience and a good frying thermometer are key!
Equipment You’ll Need
- Deep-fry thermometer – I find it helpful to keep the oil at the right temperature for crispy chicken.
- Large deep skillet or wok – ideal for frying large batches and even heat distribution.
- Slotted spoon or spider strainer – makes removing fried chicken easier without excess oil.
- Medium saucepan – for simmering and thickening the orange sauce.
- Mixing bowls – to prepare the batter and toss the chicken in sauce.
Flavor Variations & Add-Ins
- Use ground ginger instead of fresh for a milder spice, or add red pepper flakes for more heat.
- Replace orange juice with pineapple juice for a tropical twist.
- Add sliced bell peppers or snap peas to the sauce for extra vegetables and color.
- Swap soy sauce with tamari or coconut aminos to make it gluten-free.
Equipment You’ll Need
- Deep-fry thermometer – to keep the oil at the perfect frying temperature (around 350°F or 175°C).
- Large deep skillet or wok – great for frying chicken in batches with enough space and heat distribution.
- Slotted spoon or spider strainer – helpful for safely removing the fried chicken from the hot oil.
- Medium saucepan – for cooking and thickening the orange sauce on the stove.
- Mixing bowls – one for making the batter and another for tossing the chicken in the sauce.
- Paper towels – to drain excess oil from the fried chicken.
Variations to Try
- Spice it up: Add more crushed red pepper flakes or a dash of Sriracha to the sauce for extra heat.
- Change the fruit flavor: Swap orange juice with pineapple juice or mandarin juice for a different citrus twist.
- Make it gluten-free: Use a gluten-free flour blend and tamari instead of soy sauce.
- Vegetable boost: Stir-fry bell peppers, snap peas, or broccoli to add color and nutrition.
- Air fryer option: For a healthier alternative, air-fry the battered chicken at 400°F (200°C) for 10-12 minutes, shaking halfway through.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight and pat it dry before coating to avoid excess moisture in the batter.
How Do I Store Leftover Orange Chicken?
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently in a skillet over medium heat or microwave until heated through to keep the sauce from separating.
Can I Make the Sauce Ahead of Time?
Absolutely! You can prepare and refrigerate the orange sauce up to 2 days in advance. Reheat it gently on the stove before tossing with freshly fried chicken for the best texture.
What’s the Best Side Dish to Serve with Orange Chicken?
Steamed white rice is classic and soaks up the sauce perfectly. You can also serve it with stir-fried vegetables or steamed broccoli for a balanced meal.
