# Orange Chicken Recipe

This crispy Orange Chicken Recipe is better than take out with a sweet and slightly spicy orange sauce.

- Servings: 6 servings
- Total time: 30 min
- Cuisine: Chinese
- Category: Drink
- Language: en

## Ingredients

- Canola Oil for frying
- 2 tsp sesame oil
- 1 egg
- 0.33 cup corn starch
- 3 tbsp soy sauce
- 2 lbs. boneless skinless chicken thighs, cut into bite sized pieces
- 1.5 tsp fresh orange zest
- 2 tbsp fresh orange juice
- 3 tbsp soy sauce
- 3 tbsp water
- 0.33 cup sugar
- 0.33 cup rice wine vinegar
- 0.33 cup chicken broth
- 2 tbsp corn starch
- 1 tsp canola oil
- 1.5 tsp minced ginger
- 3 cloves garlic, finely minced
- pinch red pepper flakes, optional
- sliced green onions
- orange slices

## Instructions

1. Pour 1 to 2 inches of canola (or vegetable) oil in a small deep fryer or heavy bottomed pot and heat to 375 degrees F.
2. In a large bowl combine the sesame oil, egg, 3 tbsp soy sauce and ⅓ cup corn starch until a thin batter forms.
3. Toss in the chicken pieces and let sit for a few minutes while the oil heats up.
4. Fry the chicken in batches and drain on a paper towel lined plate.
5. While the chicken is cooking, prepare the sauce.
6. Combine the orange zest, orange juice, 3 tbsp soy sauce, 3 tbsp water, ⅓ cup sugar, ⅓ cup rice wine vinegar (or dry sherry), ⅓ cup chicken broth and 2 tbsp corn starch in a bowl and set aside.
7. Once chicken is finished cooking, heat 1 tsp canola oil in a large wok or skillet over medium high heat.
8. Toss in the ginger, garlic and red pepper flakes (if using) and stir until fragrant, about 30 seconds.
9. Pour in the sauce and cook over medium heat until thickened, stirring occasionally.
10. Once thickened (about 3 to 4 minutes) add the chicken to the wok and stir to coat with sauce.
11. Garnish with sliced green onions and orange slices.
12. Serve over hot steamed rice if desired.
13. Enjoy!

## Equipment

- small deep fryer
- heavy bottomed pot
- large bowl
- paper towel lined plate
- large wok
- skillet

## Tips

- If you don’t have a deep fryer or a heavy bottomed pot, add a few tablespoons of canola oil to a skillet with high edges and cook the chicken on all sides until browned and crispy.
- You can substitute rice wine vinegar with chicken broth, but it will change the flavor.
- The batter for the chicken is a little thin and might not be ideal for the air fryer, but you could try it.
- For a thicker breading, you could double batter the chicken by rolling them in flour and then coating again with more cornstarch slurry.
- Serve over hot steamed rice if desired.
- Consider pairing with Quick and Easy Fried Rice, Easy Lo Mein Noodles, Chicken Egg Rolls, Egg Drop Soup, or Sweet and Spicy Green Beans to make a complete meal.
- Boneless chicken breast can be used instead of thighs and will also be moist and juicy.
- You can use less sugar and add pineapple chunks for a sweet and sour flavor.
- To adjust for more servings, use the 2x or 3x option on the recipe card.
- If the chicken is dry, ensure not to overcook it; it only needs to be cooked to at least 165 degrees and golden brown.
- If the chicken appears too dark, it might be due to the type of sesame oil used; ensure it's not dark sesame oil if you prefer a lighter color.
- This recipe can be made with swerve as a sugar substitute, coconut oil instead of canola, and tamari for soy sauce for a gluten-free and lower sugar option.
- You can use boneless chicken breast instead of thighs.
- You can swap out the orange for lemon for a lemon chicken recipe, but pineapple might need testing.
- To increase the sauce, consider doubling the sauce ingredients and adding more orange zest.

## Source

- Original video: https://iwashyoudry.com/orange-chicken/#recipe
- Recipe page: https://www.cliprecipe.com/recipe/2f7cbd07-0fc3-498d-8181-a213e6ab39ba
- Extracted: 2025-07-10

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt