Orange Chicken

Orange Chicken is a flavorful, sticky-sweet dish that brings the perfect balance of citrusy brightness, savory soy, and just a hint of tang from rice vinegar. It’s a takeout classic that you can easily replicate at home with fresh ingredients and a few pantry staples. The chicken pieces are lightly coated in cornstarch, pan-fried until golden and crispy, then tossed in a vibrant orange glaze that’s both comforting and crowd-pleasing.

This recipe is ideal for weeknight dinners, and it pairs beautifully with steamed rice, stir-fried vegetables, or even cauliflower rice for a lighter take. Whether you’re craving your favorite takeout flavors or introducing a new family favorite into your dinner rotation, this homemade orange chicken will satisfy without the need for deep frying or artificial additives. The sweet marmalade-based sauce clings to every bite, and the fresh green onions and sesame seeds add the perfect finishing touch.

Why You’ll Love This Recipe

1. Takeout Taste at Home: Enjoy your favorite restaurant-style dish without leaving the kitchen.
2. No Deep Frying Needed: A light pan-fry keeps the chicken crispy and lower in oil.
3. Bright, Fresh Flavors: Orange marmalade and rice vinegar bring a tangy-sweet depth.
4. Family-Friendly: Kids and adults alike will love this approachable, flavorful dish.
5. Quick Weeknight Meal: Ready in about 30 minutes from prep to plate.

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Ingredients

Chicken:

• Boneless skinless chicken breasts (cut into 1-inch chunks)
• Cornstarch
• Salt and pepper
• Vegetable oil
• Cooking spray

Sauce:

• Orange marmalade
• Low sodium soy sauce
• Rice vinegar
• Sesame oil
• Minced garlic

Garnish:

• Sesame seeds
• Sliced green onions

Variations

• Spicy Orange Chicken: Add red pepper flakes or a splash of sriracha to the sauce.
• Swap the Protein: Use boneless chicken thighs for a juicier result, or even tofu for a vegetarian version.
• Less Sweet Version: Mix fresh orange juice and zest with a bit of honey instead of marmalade.
• Gluten-Free: Use tamari instead of soy sauce and ensure all ingredients are certified gluten-free.
• Crispier Chicken: Use a shallow fry method or air fry the chicken for extra crunch.

How to Make the Recipe

Step 1: Prep the Chicken

In a large bowl, toss chicken chunks with cornstarch, salt, and pepper until evenly coated.

Step 2: Cook the Chicken

Heat vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer (work in batches if needed) and cook for 5–7 minutes, turning occasionally, until golden brown and cooked through. Remove from the pan and set aside.

Step 3: Make the Orange Sauce

Wipe out the pan and lightly coat it with cooking spray. Add the orange marmalade, soy sauce, rice vinegar, sesame oil, and garlic. Stir and let simmer over medium heat for 2–3 minutes until slightly thickened.

Step 4: Combine Chicken and Sauce

Return the cooked chicken to the skillet and toss to coat in the sauce. Let cook for another 2 minutes, stirring often, until everything is heated through and evenly glazed.

Step 5: Garnish and Serve

Sprinkle with sesame seeds and sliced green onions just before serving.

Tips for Making the Recipe

• Use Fresh Chicken: Avoid frozen chicken unless fully thawed and well-dried to ensure crispiness.
• Don’t Overcrowd the Pan: Cook chicken in batches to maintain crispness.
• Adjust Sauce Thickness: If the sauce is too thick, add a splash of water. Too thin? Simmer longer.
• Use a Nonstick Pan: Helps prevent sticking and ensures easy cleanup.
• Serve Immediately: The chicken stays crispiest right after cooking and coating with the sauce.

How to Serve

Serve Orange Chicken over steamed white or jasmine rice, with a side of stir-fried vegetables, or atop cauliflower rice for a low-carb option. It also pairs well with noodles or inside lettuce wraps for a fresh twist.

Make Ahead and Storage

Storing Leftovers

Let the chicken cool completely, then store in an airtight container in the fridge for up to 3 days.

Freezing

Freeze in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat gently in a skillet over low heat to keep the chicken from drying out, or microwave in short bursts, stirring between intervals. You can add a splash of water or broth to loosen the sauce if needed.

FAQs

1. Can I use chicken thighs instead of breasts?

Yes, they’re juicier and work great in this recipe.

2. What can I use instead of orange marmalade?

Try a mix of orange juice, zest, and honey or apricot preserves for a different take.

3. How do I keep the chicken crispy?

Don’t overcrowd the pan while frying, and serve the dish immediately after tossing in the sauce.

4. Is this dish spicy?

Not by default, but you can make it spicy by adding red pepper flakes or chili sauce.

5. Can I make this in an air fryer?

Yes, air fry the chicken at 400°F for 10–12 minutes, flipping halfway, then toss with the sauce.

6. Is this recipe gluten-free?

It can be made gluten-free with tamari instead of soy sauce and certified gluten-free cornstarch.

7. Can I double the sauce?

Absolutely. Just maintain the same ratio of ingredients to preserve flavor balance.

8. What oil should I use?

Use a neutral oil like vegetable, canola, or peanut oil for frying.

9. Can I prep the chicken ahead of time?

Yes, coat and refrigerate for up to a few hours before cooking.

10. What sides go well with Orange Chicken?

Steamed rice, stir-fried vegetables, egg rolls, or even a fresh cucumber salad.

Conclusion

Orange Chicken is a bold, bright, and easy-to-make dish that’s perfect for satisfying takeout cravings at home. With a simple ingredient list and flexible cooking options, it’s a versatile recipe you can tailor to your family’s tastes. Whether you’re cooking for a weeknight dinner or entertaining guests, this sweet and savory classic is always a hit.

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