If we have one guilty pleasure, it's a bowl of crispy and tangy orange chicken. We'd brave natural disasters for a taste of this hot dish, especially when served with a side of rice or fried noodles. If you've got tummy-rumbling cravings like us, then you've got to try our go-to orange chicken recipe that anyone can whip up at home.
Tangy Orange Chicken Recipe
Take your family on a culinary adventure with our tangy orange chicken recipe. This recipe makes 4 to 6 servings. You can store any leftovers for up to three or four days in the fridge or up to three months in the freezer.
Ingredients
For the chicken
- 6 egg whites
- 3 tablespoons cornstarch
- ½ teaspoon orange juice
- 6 boneless chicken thighs, skin removed and cut into bite-size pieces
For the orange sauce
- 1½ teaspoons cornstarch
- ¼ cup cold water
- ¾ cup orange juice
- ¼ cup brown sugar, lightly packed
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon garlic powder
- ½ teaspoon red pepper flakes
- ½ teaspoon ground ginger
- ⅛ teaspoon salt
For frying
- Vegetable oil
- 2 tablespoons of chopped green onions
Instructions
Prepare the chicken
- In a large bowl, whisk together the egg whites, cornstarch, and orange juice.
- Pat the chicken pieces between two paper towels to remove any excess moisture.
- Mix the chicken pieces into the cornstarch concoction and set aside.
Prepare the orange sauce
- Combine cornstarch and water. Whisk to create a slurry, and then set aside.
- Combine the remaining ingredients in a non-stick, medium-sized frying pan and stir well. Heat on medium-high and stir frequently with a wooden spoon to keep the mixture from sticking.
- When the mixture starts to thicken, reduce heat to medium.
- Add 2 tablespoons of the slurry to the sauce and stir well. Continue heating and let the sauce thicken for about 1 minute, stirring occasionally.
- Turn off the heat and throw away the remaining slurry mixture.
Fry and garnish
- In a large frying pan, heat about 1 inch of vegetable oil to 350°F.
- Using a slotted spoon, stir the chicken and cornstarch mixture one last time. Scoop the chicken out of the bowl, letting the excess moisture drain a bit, and set the pieces in the hot oil. Fry for about 2 minutes on each side until the pieces are golden brown.
- Transfer the chicken from the frying pan to a bowl lined with paper towels and let the oil drain off for about 1 minute.
- While the chicken is draining, heat the pan with the orange sauce mixture on medium-low. Add the chicken and stir gently until all the pieces are fully coated.
- Transfer the orange chicken to a serving platter and sprinkle chopped green onions on top.
Don't have a thermometer to check the oil's temperature? Set the end of your wooden spoon into the hot oil. If bubbles appear, it's ready for frying! But if they bubble up violently, then it's too hot.
Side Dishes That Pair Perfectly With Orange Chicken
Turn your solo dish into a party staple by serving it with some wine and an array of side dishes.
- Fried rice
- White rice
- Fried noodles
- Stir-fried vegetables
- Garlic green beans
- Egg rolls
- Spring rolls
Say Bye-Bye to Takeout
Who needs takeout when you can cook up this tangy and sweet orange chicken instead? Whether you're serving it with a side of fried rice or noodles, this is the kind of dish you won't need to break out your bento boxes for because there probably won't be anything leftover.
