Orange Chicken Sweet Tangy

The smell of fresh oranges being zested always takes me back to my first apartment kitchen, where I attempted to recreate my favorite takeout dish with nothing but a wok and determination. I burned the first batch so badly my smoke alarm became my dinner companion, but that second attempt? Pure magic. Now this orange chicken is the one recipe my friends actually text me about on Tuesday nights, asking if I'm making 'that chicken' again. There's something deeply satisfying about nailing that crispy-tender texture you thought only restaurants could achieve.

Last winter, my sister came over during a particularly rough week at work, and I made this while she curled up on my couch with a glass of wine. She took one bite, set her glass down with purpose, and proceeded to tell me that this chicken was the only thing keeping her sane that week. Now whenever she visits, there's an unspoken expectation that orange chicken will appear on the table, preferably with extra sauce for rice-dipping purposes. Some recipes feed you, but this one somehow feels like it's taking care of you.

Ingredients

• Boneless chicken thighs: Thighs stay juicy and tender even after frying, unlike breasts that can dry out
• Cornstarch and flour: The double coating creates that irresistible crunch that doesn't wilt under sauce
• Fresh orange juice and zest: Bottled juice can't replicate the bright, floral notes of freshly squeezed oranges
• Hoisin sauce: This fermented bean paste adds depth and that glossy restaurant-quality sheen
• Red pepper flakes: Even if you're heat-sensitive, a pinch wakes up all the other flavors
• Cornstarch slurry: This is your secret weapon for sauce that coats instead of pooling

Instructions

Set up your coating station:

Whisk eggs in one bowl and mix cornstarch, flour, salt and pepper in another. Dip each chicken piece into egg first, then press it firmly into the flour mixture until thoroughly coated. Shake off excess but don't be too gentle about it.

Fry until golden:

Heat about 4 cm of vegetable oil to 175°C. Fry chicken in batches for 4 to 5 minutes, turning occasionally until golden brown and crispy. Drain on paper towels and resist the urge to snack as you go. This is the hardest part.

Build the sauce base:

In a saucepan, combine orange juice, zest, soy sauce, sugar, rice vinegar, hoisin, garlic, ginger and red pepper flakes. Bring to a simmer over medium heat, stirring until sugar dissolves completely. Your kitchen should smell amazing right about now.

Thicken it up:

Stir in the cornstarch slurry and cook for 1 to 2 minutes. The sauce will transform from thin and watery to glossy and coat-the-spoon perfect. Remove from heat once it reaches that consistency.

Bring it all together:

Add fried chicken to the sauce, tossing gently until every piece is beautifully coated. Cook for just 2 minutes to heat everything through. Serve immediately over steamed rice, garnished with spring onions and sesame seeds.

Save to Pinterest

This recipe became my go-to dinner party dish after the night I served it to my new neighbors, who proceeded to knock on my door three times that week asking for the recipe or more leftovers. Now whenever someone moves into the building, I show up with a container of this orange chicken and an invitation to dinner. Food is the best welcome wagon I know.

Making It Lighter

If you want to skip the frying, bake the coated chicken at 220°C for 20 to 25 minutes, flipping halfway through. The texture won't be quite the same, but you'll still get most of the way there with significantly less cleanup. I've done this for weeknight dinners and nobody at my table has ever complained.

Customizing Your Sauce

The beauty of this sauce is its adaptability. Add more red pepper flakes if you like heat, or throw in some steamed broccoli and bell peppers during the last minute of cooking for color and nutrition. I've even added a splash of pineapple juice when I was feeling tropical, and it was a delightful twist that nobody expected.

Make-Ahead Strategy

You can cut and coat the chicken up to a day ahead, storing it in the refrigerator between layers of parchment paper. The sauce can be made a day ahead too and gently reheated. When ready to serve, just fry the chicken and toss with warm sauce. This makes weeknight dinners feel like weekend takeout treats.

• Double the sauce recipe and freeze half for next time
• Keep fried chicken on a wire rack, not paper towels, to maintain crispiness
• Serve immediately for the best texture contrast

Save to Pinterest

There's something deeply satisfying about making restaurant-quality food in your own kitchen, especially when it tastes this good. Hope this becomes your new comfort food favorite too.

Common Questions

→ Can I bake instead of fry the chicken?

Yes, bake coated chicken at 220°C (425°F) for 20-25 minutes until golden and crispy, turning halfway through cooking time.

→ How do I prevent the sauce from becoming too thick?

Add the cornstarch slurry gradually while stirring constantly. The sauce will continue thickening off heat, so remove slightly earlier than desired consistency.

→ What can I substitute for hoisin sauce?

Mix equal parts soy sauce, peanut butter, and honey with a pinch of five-spice powder as a homemade alternative.

→ Can I make this spicy?

Increase red pepper flakes to 1 teaspoon or add sriracha to the sauce. Adjust heat level to your preference while maintaining balance.

→ How long does this keep in the refrigerator?

Store cooled chicken in an airtight container for up to 3 days. Reheat in a 175°C (350°F) oven for 10 minutes to restore crispiness.

→ Can I use chicken breast instead of thighs?

Breast works but may dry out faster. Reduce frying time to 3-4 minutes and watch carefully to maintain moisture.