Description
This Homemade Orange Chicken recipe features crispy, golden-brown chicken thighs coated in a flavorful, tangy-sweet orange sauce enhanced with hints of ginger, garlic, and a touch of heat from red pepper flakes. Perfectly balanced and easy to prepare on the stovetop, this dish brings restaurant-quality flavor to your dinner table.
Ingredients
Scale
Chicken and Coating
- 2 pounds boneless chicken thighs
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground ginger
- 1 large egg
- 1/2 cup water
- 1/4 cup vegetable oil
Orange Sauce
- 1/2 cup orange juice
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup honey
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon red pepper flakes
- 1 tablespoon sesame oil
- 2 teaspoons grated orange zest
Garnish
- 1 tablespoon chopped green onions
Instructions
- Prepare the skillet: Heat a large skillet or wok over medium heat and add vegetable oil to coat the bottom evenly.
- Cut the chicken: Slice the boneless chicken thighs into bite-sized pieces and set aside for coating.
- Mix dry coating: In a shallow dish, combine all-purpose flour, salt, black pepper, garlic powder, onion powder, and ground ginger.
- Prepare egg wash: Crack the egg into a separate bowl and whisk with water until smooth and combined.
- Coat chicken in egg wash: Dip each piece of chicken into the egg mixture, ensuring it is fully coated for the flour to adhere well.
- Coat chicken in flour mixture: Roll the egg-coated chicken pieces in the flour mixture, pressing gently to guarantee a thick, even coating.
- Fry the chicken: Add the coated chicken pieces carefully to the hot skillet, avoiding overcrowding to ensure crispiness.
- Cook chicken till golden: Fry chicken pieces for about 4-5 minutes per side, turning occasionally until golden brown and fully cooked through.
- Drain excess oil: Remove chicken from skillet and place on paper towels to absorb any remaining oil.
- Prepare orange sauce base: In a separate saucepan, combine orange juice, soy sauce, rice vinegar, honey, brown sugar, and cornstarch for the sauce.
- Thicken the sauce: Stir the sauce mixture over medium heat until it thickens, approximately 3-5 minutes.
- Add seasoning to sauce: Stir in red pepper flakes and sesame oil and cook for an additional minute to incorporate flavors.
- Add orange zest: Mix grated orange zest into the sauce to infuse a fresh citrus aroma.
- Toss chicken in sauce: Return the fried chicken pieces to the skillet, pour the thickened sauce over them, and toss until chicken is evenly coated.
- Simmer for flavor: Cook the coated chicken in the sauce for 2-3 minutes, allowing the chicken to absorb the flavorful sauce.
- Garnish and serve: Sprinkle chopped green onions on top for a fresh, colorful finish before serving.
Notes
- Ensure not to overcrowd the skillet when frying the chicken to maintain crispiness.
- You can substitute boneless chicken breasts for thighs if preferred, but thighs offer more moisture and flavor.
- Adjust red pepper flakes to control the spiciness of the dish.
- For a thicker sauce, increase the cornstarch slightly or cook the sauce longer to reduce.
- Serve with steamed rice or stir-fried vegetables for a complete meal.
