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Authentic Homemade Orange Chicken Recipe for Crispy, Tangy Flavor

homemade orange chicken plated

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This homemade orange chicken, prepared with fresh oranges and citrus zest, is far more aromatic and flavorful than typical takeout. Making the sauce from fresh fruit requires a little extra effort, but the bright orange aroma and authentic flavor make it worthwhile. The recipe also pairs beautifully with fried tofu if you want a vegetarian option or an extra protein for picky eaters.

If you enjoy tangy, sweet, and savory sauces, you might also like similar dishes that use a fresh citrus-based sauce and a crispy coating. The following recipe yields a crisp, golden chicken with a glossy, balanced orange sauce that clings to each piece.

homemade orange chicken close up
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Homemade Orange Chicken

Course

Main Course
Cuisine

Fusion
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4
Author whiteblankspace

Ingredients

Chicken:

  • 2
    lb
    boneless skinless chicken thighs
    cut into 1″ wide strips
  • 1
    qt
    cooking oil for frying

Batter:

  • 1
    cup
    cornstarch
  • 1
    cup
    all-purpose flour
  • 1
    tbsp
    salt
  • 1.5
    cups
    water
  • 3
    tbsp
    avocado oil or other neutral-tasting oil

Sauce:

  • 5
    oranges
  • 1/4
    cup
    cider vinegar or rice wine vinegar
  • 1/2
    cup
    sugar
  • 3
    tbsp
    soy sauce
  • 2
    tbsp
    cornstarch
  • 1/2
    tsp
    garlic powder
  • 1/4
    tsp
    ginger powder

Instructions

  1. Prepare the batter: In a large bowl, whisk together 1 cup cornstarch, 1 cup all-purpose flour, 1 tbsp salt, 1.5 cups water, and 3 tbsp neutral oil until smooth. The batter should be thick enough to coat the chicken evenly.
  2. Toss the chicken strips in the batter, making sure each piece is well-coated. Let any excess drip off before frying.
  3. Heat the oil: In a large wok or deep frying pan, heat about 1 quart of oil to 350°F (175°C). The oil should sizzle when a little batter is dropped in.
  4. Fry the chicken in batches so the wok isn’t overcrowded. Add pieces one by one and fry until golden brown and crisp, about 6–8 minutes per batch. Remove with a slotted spoon and drain on paper-lined plates.
  5. To keep the chicken crisp, place fried pieces on parchment or paper towels to absorb excess oil and set aside while you make the sauce.

Make the Sauce:

  1. Zest and juice the oranges: Using a microplane, grate 1–2 teaspoons of zest from one orange, avoiding the white pith. Juice enough oranges to yield 1.5 cups of fresh juice. If needed, top up with a little water to reach 1.5 cups.
  2. Combine sauce ingredients: In a saucepan, whisk together the orange zest, orange juice, 1/4 cup vinegar, 1/2 cup sugar, 3 tbsp soy sauce, 2 tbsp cornstarch, 1/2 tsp garlic powder, and 1/4 tsp ginger powder until the cornstarch dissolves and the mixture is smooth.
  3. Cook the sauce: Place the pan over medium heat and bring the mixture to a boil, stirring frequently. Lower the heat and simmer until the sauce thickens and becomes glossy. Taste and adjust sweetness or acidity if desired.
  4. Finish the dish: Pour the hot orange sauce over the fried chicken and toss gently to coat each piece. Serve immediately while the chicken remains crisp.