Orange Chicken Recipe

If you’re in the mood for something crispy, saucy, and downright delightful, Orange Chicken is bound to steal your heart (and taste buds). This iconic favorite boasts golden pieces of chicken enveloped in a sticky-sweet, slightly tangy orange glaze that’s full of flavor and impossible to resist. Perfect for both weeknight dinners and special occasions, this dish manages to deliver restaurant-level satisfaction right from your kitchen—trust me, you’ll want to add it to your regular rotation!

Ingredients You’ll Need

You’ll be amazed at how a handful of simple, everyday ingredients can work together to create layers of flavor and gorgeous color in Orange Chicken. Each element plays a crucial role in either crisping up the chicken or building that signature sweet-and-tangy sauce!

• Chicken breasts: Boneless and skinless, these cut into chunks give you juicy bites and hold up perfectly to frying.
• Cornstarch: This is the secret to a shatteringly crisp crust—don’t skip it!
• Salt and pepper: Believe it or not, a little seasoning upfront makes all the difference in the chicken.
• Vegetable oil: Just enough to brown the chicken evenly and give it that irresistible crunch.
• Cooking spray: A light coat keeps everything from sticking when you finish the dish in the pan.
• Orange marmalade: The starring ingredient for your luscious sweet orange glaze—use a good quality one if you can.
• Low-sodium soy sauce: Gives balance and depth to the sauce without overpowering the citrus.
• Rice vinegar: Adds a gentle acidity that brightens every bite.
• Sesame oil: Just a touch infuses the sauce with toasty, unmistakable flavor.
• Minced garlic: A tiny amount goes a long way in rounding out the sauce with sharp, savory notes.
• Sesame seeds: A sprinkle at the end adds a little crunch and some pretty contrast.
• Sliced green onions: The classic savory finish for freshness and color.

How to Make Orange Chicken

Step 1: Prep the Chicken

Start by cutting your chicken breasts into 1-inch pieces—think bite-sized, so every morsel gets a good dousing of orange sauce. Season the chunks well with salt and pepper, and then toss them with cornstarch until each piece looks nicely coated. This step guarantees a crispy crust and is absolutely crucial for that authentic Orange Chicken texture.

Step 2: Cook the Chicken

Heat the vegetable oil in a large skillet or wok over medium-high heat and add the chicken in batches. Give each side about 3 to 4 minutes—what you’re looking for is golden brown color and the satisfying sound of sizzling. Once all the pieces are cooked through, set the chicken aside so it stays juicy but doesn’t get soggy.

Step 3: Make the Sauce

In a small bowl, whisk together the orange marmalade, low-sodium soy sauce, rice vinegar, sesame oil, and minced garlic. The marmalade lends natural sweetness and citrus punch, while the soy sauce and vinegar keep things balanced. The result? A sauce that tastes vibrant and complex with minimal effort.

Step 4: Combine the Chicken and Sauce

Wipe your skillet clean (any excess oil can overpower the sauce), then give it a light mist of cooking spray. Return the chicken to the pan, pour the sauce evenly over the top, and toss well so every piece is coated. Let it simmer for a couple of minutes; you’ll notice the sauce thickening and hugging the chicken—this is when Orange Chicken magic happens.

Step 5: Garnish and Serve

Once your sauce is glossy and beautiful, sprinkle with sesame seeds and sliced green onions. The chicken is now ready for its grand debut—spoon it over fluffy rice or some bright, steamed vegetables for a meal that tastes as good as it looks.

How to Serve Orange Chicken

Garnishes

The perfect Orange Chicken experience always starts with a flourish of garnishes. Sprinkle sesame seeds and sliced green onions just before serving for a pop of color and gentle crunch, or add a bit of fresh orange zest for an extra citrusy kick. Even a few chopped cilantro leaves can bring a refreshing twist!

Side Dishes

This dish seriously shines with simple sides: fluffy steamed rice or jasmine rice let the sauce take center stage, while crisp steamed broccoli, snow peas, or baby bok choy add crunch and some much-needed greens. You can also pair Orange Chicken with stir-fried noodles or a crisp Asian slaw for more texture and a fun change of pace.

Creative Ways to Present

Try loading Orange Chicken into lettuce wraps for a light, hand-held party snack, or serve it over fried rice for an extra-indulgent feast. Another fun idea: thread chunks onto bamboo skewers with grilled pineapple and bell pepper for a playful, colorful twist at gatherings—presentation is half the fun!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Orange Chicken (lucky you!), simply let it cool to room temperature before transferring to an airtight container. It’ll stay fresh and delicious in the refrigerator for up to 3 days, making for easy lunches or second-helping cravings.

Freezing

Orange Chicken actually freezes lovely! Just portion it into freezer-safe containers or zip-top bags with as little air as possible. It keeps well for up to one month. When you’re ready to enjoy, thaw overnight in the fridge before reheating for best results.

Reheating

To reheat, you can warm Orange Chicken gently in a skillet over medium-low heat until hot and the sauce is bubbling. Add a splash of water to loosen the glaze, if needed. The microwave works too—just use short bursts and stir in between so the chicken stays juicy and the sauce doesn’t burn.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a fantastic alternative and bring even more juiciness and flavor to Orange Chicken. Just trim any excess fat and cut into bite-sized pieces as you would with breasts.

What kind of orange marmalade works best?

Go with a classic, high-quality orange marmalade for a robust citrus flavor. Avoid those with excessive added sugar or artificial flavors—a little bit of tartness really brings the sauce to life.

Is it possible to make Orange Chicken gluten-free?

Yes! Substitute tamari for the soy sauce and make sure your cornstarch and marmalade are gluten-free. The result is just as tasty and satisfying for those with dietary restrictions.

How do I make the chicken extra crispy?

For super-crispy chicken, make sure each piece is fully coated in cornstarch and don’t crowd your pan during frying. If you’re feeling adventurous, you could even double-coat and fry twice for shatter-worthy crunch!

Can I make Orange Chicken without frying?

Sure thing. You can bake the cornstarch-coated chicken pieces on a wire rack in a hot oven or even use an air fryer—just mist with a bit of oil. The crust will be lighter but still satisfying, and you’ll use less oil overall.

Final Thoughts

If you’re searching for a crowd-pleasing meal that packs vibrant flavor and a little restaurant magic, you have to give homemade Orange Chicken a try. It’s easy, fun, and guaranteed to bring smiles to your dinner table—don’t be surprised if everyone wants seconds!

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