Description
This homemade Orange Chicken recipe features crispy, cornstarch-coated chicken thighs cooked to golden perfection and tossed in a tangy, sweet, and savory orange sauce. Ready in just 30 minutes, it's a delightful meal to enjoy with family and friends, balancing zesty orange juice, soy, and garlic for a classic Chinese-American favorite.
Ingredients
Sauce Ingredients
- 1½ cup orange juice
- 2 tbsp brown sugar
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 3 cloves garlic (minced)
- 1 tbsp cornstarch
Chicken
- 6-8 boneless, skinless chicken thighs (cut into 1 inch pieces)
- ½ cup cornstarch
- ¼-⅓ cup vegetable oil (or canola oil)
Instructions
- Prepare the Sauce: Combine orange juice, brown sugar, rice vinegar, soy sauce, oyster sauce, minced garlic, and cornstarch in a bowl or measuring cup. Stir until well mixed and set aside.
- Coat the Chicken: In a separate bowl, add the cut chicken thigh pieces and toss thoroughly with ½ cup cornstarch until each piece is fully coated. This helps achieve a crispy exterior when cooking.
- Cook the Chicken: Heat ¼ to ⅓ cup of vegetable or canola oil in a large skillet over medium heat. Place the coated chicken pieces in the skillet and cook until golden brown on one side, approximately 5 to 6 minutes. Flip each piece and cook the other side for another 5 to 6 minutes.
- Work in Batches: Depending on your skillet size, you may need to cook the chicken in two batches to avoid overcrowding. Once done, transfer the cooked chicken onto a plate and set aside.
- Simmer the Sauce: Wipe the skillet clean or use a new skillet. Pour the prepared orange sauce into the skillet and bring it to a simmer over medium heat, stirring frequently. The sauce will begin to thicken as the cornstarch activates.
- Combine and Coat: When the sauce is nearly at your desired thickness, add the crispy chicken pieces back to the skillet. Toss the chicken thoroughly in the sauce so each piece is well coated and heated through.
Notes
- For extra crispiness, double coat the chicken in cornstarch before frying.
- Adjust sweetness or acidity by varying brown sugar or rice vinegar quantities to taste.
- Use fresh orange juice for the best flavor or high-quality bottled juice if needed.
- The recipe works well with boneless, skinless chicken breasts as an alternative, though thighs provide more moisture.
- If desired, garnish with sliced green onions or sesame seeds before serving.
