Can I use chicken breast instead of chicken thighs?

Yes! Chicken breast works well in this recipe, though it may be slightly less juicy than thighs. To prevent dryness, avoid overcooking and consider marinating the chicken for extra tenderness.

How do I make this recipe spicier?

For a spicy kick, add red pepper flakes or a dash of sriracha to the sauce. You can also mix a little chili oil into the batter for subtle heat in the crispy coating.

Can I bake or air-fry the chicken instead of frying?

Yes! To bake, place battered chicken on a lined baking sheet and bake at 400°F for 20-25 minutes, flipping halfway. For air frying, cook at 375°F for 12-15 minutes, shaking the basket occasionally. The texture won’t be as crispy as deep-fried, but it’s a great lighter alternative.

What can I substitute for Shaoxing wine?

If you don’t have Shaoxing wine, you can use dry white wine, Japanese sake, or omit it entirely. A splash of apple cider vinegar or extra rice vinegar can also work in a pinch.

Easy Homemade Orange Chicken Recipe

Name: Easy Homemade Orange Chicken Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Chinese-American
Ingredients: 1 lb boneless, skinless chicken thighs (or breast), cut into bite-sized pieces; ½ cup cornstarch; 2 tbsp all-purpose flour; 1 egg white; 1 tbsp soy sauce; 1 tsp sesame oil; ¼ tsp ground white or black pepper; ⅓ cup water (add more if the batter is too thick); Vegetable oil, for frying; ¾ cup fresh orange juice; 1 ½ tsp orange zest; 4-6 tbsp brown sugar (adjust based on sweetness preference); 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp Shaoxing wine (or dry white wine); 1 clove garlic, grated; ½ tsp fresh ginger, grated; 1 tbsp cornstarch; 2 tbsp cold water; Toasted sesame seeds; Chopped green onions

Description

This homemade orange chicken is a perfect balance of crispy, golden chicken bites coated in a sweet, tangy orange sauce. It’s an easy-to-make takeout classic that’s ready in under 40 minutes and can be customized to suit your taste.

Ingredients

Scale

For the Chicken:

1 lb boneless, skinless chicken thighs (or breast), cut into bite-sized pieces
½ cup cornstarch
2 tbsp all-purpose flour
1 egg white
1 tbsp soy sauce
1 tsp sesame oil
¼ tsp ground white or black pepper
⅓ cup water (add more if the batter is too thick)
Vegetable oil, for frying

For the Orange Sauce:

¾ cup fresh orange juice
1 ½ tsp orange zest
4–6 tbsp brown sugar (adjust based on sweetness preference)
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp Shaoxing wine (or dry white wine)
1 clove garlic, grated
½ tsp fresh ginger, grated

For the Cornstarch Slurry:

1 tbsp cornstarch
2 tbsp cold water

For Garnish:

Toasted sesame seeds
Chopped green onions

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Instructions

Prepare the Batter and Coat the Chicken: In a large bowl, whisk together cornstarch, flour, soy sauce, egg white, sesame oil, and water until smooth. The batter should be thin enough to coat the chicken evenly. Add the chicken pieces and toss until fully covered.
Heat the Oil and Fry the Chicken: In a deep pan or wok, heat enough vegetable oil over medium heat to reach 330-340°F. Carefully add the battered chicken, frying in batches to avoid overcrowding. Cook for about 5-7 minutes, turning occasionally, until the outside is golden brown and crispy. Remove and place on a wire rack to rest.
Double-Fry for Extra Crispiness: Increase the oil temperature to 375°F. Fry the chicken again for 30-60 seconds until deeply golden and extra crispy. This step removes excess moisture and keeps the chicken crunchy even after being coated in sauce.
Make the Orange Sauce: In a separate pan, combine orange juice, orange zest, soy sauce, brown sugar, rice vinegar, Shaoxing wine, garlic, and ginger. Bring to a simmer over medium heat, stirring to dissolve the sugar.
Thicken the Sauce: In a small bowl, mix cornstarch with cold water to create a slurry. Slowly pour it into the simmering sauce while stirring continuously. Cook for about 30-60 seconds until the sauce thickens to a glossy consistency.
Coat the Chicken and Serve: Add the crispy chicken to the pan with the sauce and toss until each piece is fully coated. Remove from heat and garnish with sesame seeds and chopped green onions. Serve immediately with steamed rice or noodles.

Notes

Freshly squeezed orange juice is recommended for the best flavor, but store-bought 100% orange juice works as well.
If using store-bought orange juice, reduce the brown sugar slightly to avoid an overly sweet sauce.
The double-fry method is optional but helps keep the chicken crispy even after tossing in sauce.
To make it gluten-free, substitute soy sauce with tamari or coconut aminos and use a gluten-free flour blend.
This recipe can be adapted for vegetarians by substituting chicken with tofu, mushrooms, or tempeh.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Pan-Frying
Cuisine: Chinese-American

Nutrition

Serving Size: 1 portion
Calories: 420
Sugar: 14g
Sodium: 680mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 24g
Cholesterol: 75mg