Can I use chicken breast instead of chicken thighs?

Yes, you can use chicken breasts in place of chicken thighs. While thighs are juicier and more flavorful, chicken breasts will work just fine if you prefer a leaner option. Just be sure to adjust the cooking time slightly since chicken breasts cook a bit faster than thighs.

How do I achieve extra crispy chicken?

For extra crispy chicken, double-fry it! Fry the chicken pieces once to cook them through, then let them rest for a few minutes before frying them a second time. This second fry will make the chicken even crunchier on the outside, while keeping it tender on the inside.

Can I make the sauce spicier?

Absolutely! If you like your food with a bit of heat, add more chili flakes or even a spoonful of sriracha to the sauce. Start with a small amount and adjust to your desired spice level. A little heat goes a long way, so taste as you go to avoid overpowering the sweetness of the sauce.

How do I store leftovers?

Store any leftover Orange Chicken in an airtight container in the fridge for up to 3 days. When reheating, use a skillet over medium heat to crisp it back up. If you want to keep the chicken crispy, you can even briefly re-fry it in hot oil before serving.

Can I make this recipe gluten-free?

Yes, it’s easy to make this dish gluten-free! Just swap out the all-purpose flour for a gluten-free flour blend and make sure to use tamari or another gluten-free soy sauce. This way, you can still enjoy the same crispy and flavorful Orange Chicken without worrying about gluten.

What can I serve with Orange Chicken?

Orange Chicken pairs perfectly with steamed rice or fried rice. If you want to make it a full meal, consider adding garlic bok choy, stir-fried vegetables, or even egg rolls or dumplings as appetizers. The possibilities are endless, and you can mix and match based on what you’re in the mood for!

Can I prepare the sauce ahead of time?

Yes, you can definitely prepare the orange sauce ahead of time. Just store it in an airtight container in the fridge for up to a week. When you’re ready to use it, simply reheat the sauce in a saucepan on low heat until it’s warmed through and ready to go.

How do I make the sauce thicker?

To thicken the sauce, mix cornstarch with a little cold water to create a slurry, then stir it into the simmering sauce. Allow it to cook for a few minutes until it thickens up. Just be cautious not to add too much cornstarch, as it can change the texture and flavor of the sauce.

Can I use bottled orange juice?

While freshly squeezed orange juice is the best for flavor, you can substitute bottled orange juice. Just make sure it’s 100% pure and doesn’t contain added sugars or preservatives, as this will affect the taste and quality of the sauce.

How do I prevent the chicken from becoming soggy?

To keep the chicken crispy, try not to toss it in the sauce until just before serving. If you need to prepare it ahead of time, store the sauce separately and combine the chicken and sauce only when you’re ready to eat. This will prevent the chicken from soaking up too much sauce and losing its crispy texture.

Homemade Orange Chicken Recipe (Better Than Takeout)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make homemade Orange Chicken with crispy chicken and a tangy, sweet orange sauce. A delicious, easy recipe that's better than takeout!

Author: Genio Ng
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: 3 servings 1x
Category: Chicken
Method: Easy
Cuisine: chinese-american

Ingredients

Scale

Marinated Chicken:

600 g chicken thighs, sliced against the grain
¾–1 tsp chicken bouillon powder
1 tsp MSG
1 tsp sesame oil
1 tsp Shaoxing cooking wine
1 tbsp neutral cooking oil
2 tbsp water
2 tbsp cornstarch

Wet Batter:

1 cup self-raising flour
½ cup corn flour
1 cup cold water

Aromatics & Add-ins:

2 tbsp oil, for stir-frying
4 cloves garlic, minced
1-inch knob ginger, minced
10 dried chilies
1 tsp chili flakes

Orange Sauce:

1 cup fresh orange juice
2 tbsp sugar
2 tbsp rice vinegar or white vinegar
2 tbsp soy sauce
2 tsp sesame oil
1–2 tsp Shaoxing wine (splash)
1 tbsp potato starch mixed with 2 tbsp water (slurry)

Cook Mode Prevent your screen from going dark

Instructions

Marinate the chicken in a mixture of chicken powder, MSG, sugar, white pepper, baking soda, garlic, ginger, sesame oil, Chinese cooking wine, and cornstarch for at least 20 minutes.
Prepare the wet batter by combining cornstarch, self-raising flour, and cold water to form a smooth batter.
Heat vegetable oil in a wok to 350°F and fry the marinated chicken in batches for 6-7 minutes until golden brown and crispy.
In a separate pan, sauté garlic and ginger, then add orange juice, soy sauce, sugar, rice wine vinegar, Chinese cooking wine, chili flakes, and cornstarch to make the sauce.
Toss the fried chicken in the orange sauce until fully coated and simmer for a few minutes.
Serve the orange chicken with a garnish of spring onions and sesame seeds over steamed rice.

Find it online: https://cookingwithgenius.com/orange-chicken/