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- 1 lb (450g) boneless chicken thighs, diced I prefer chicken thighs for their juicy texture. They hold up well and stay moist during cooking. - 1/2 cup cornstarch Cornstarch gives the chicken a nice, crispy coating. It helps achieve that takeout texture. - 1/4 cup all-purpose flour Mixing flour with cornstarch adds a bit of structure. It helps the coating stick to the chicken. - 1 teaspoon salt Salt brings out the flavor. It balances the dish and enhances the spices. - 1/2 teaspoon black pepper Black pepper adds a subtle heat. It pairs well with the other seasonings. - 1/2 teaspoon garlic powder Garlic powder gives depth to the flavor. It adds a savory note without being overpowering. - 1/2 teaspoon ginger powder Ginger powder adds warmth and a hint of spice. It complements the orange sauce nicely. - 1/4 cup vegetable oil (for frying) Use vegetable oil for frying. It has a high smoke point and works well for crispy chicken. - 1/2 cup fresh orange juice Fresh juice brightens the sauce. It gives a sweet and tangy flavor that is key to the dish. - Zest of 1 orange The zest adds intense orange flavor. It enhances the aroma and taste of the sauce. - 1/4 cup honey Honey adds sweetness and helps to balance the tartness. It gives a rich flavor to the sauce. - 2 tablespoons soy sauce (low sodium) Soy sauce brings umami to the dish. Use low sodium to keep the flavors balanced. - 1 tablespoon rice vinegar Rice vinegar adds a light tang. It brightens the sauce and enhances the fresh flavors. - 1 clove garlic, minced Minced garlic adds a fresh and sharp taste. It boosts the overall flavor of the sauce. - 1/2 teaspoon ginger, grated Fresh ginger gives a spicy kick. It works well with the orange and honey. - 1 teaspoon red chili flakes (adjust for spice preference) Chili flakes add heat. You can adjust the amount based on your spice level. - 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening) This mixture thickens the sauce. It gives the sauce a nice, syrupy texture that clings to the chicken. To start, I mix the cornstarch, flour, salt, black pepper, garlic powder, and ginger powder in a large bowl. This mix will coat the chicken and give it a nice crunch. Next, I dice the chicken thighs into bite-sized pieces. Toss the chicken in the flour mix until each piece is coated well. Be sure to shake off any extra flour. Now, it's time to fry. I heat the vegetable oil in a large pan over medium-high heat. Once the oil is hot, I add the chicken in a single layer. Fry the chicken for about 5 to 7 minutes. It's ready when it turns golden brown and is cooked through. If needed, I cook the chicken in batches to avoid overcrowding the pan. While the chicken fries, I prepare the orange sauce. In a saucepan, I combine fresh orange juice, orange zest, honey, soy sauce, rice vinegar, minced garlic, grated ginger, and red chili flakes. I bring this mix to a simmer over medium heat. The aroma fills the kitchen! Once it simmers, I stir in the cornstarch slurry. This slurry helps thicken the sauce. I cook it for another 1 to 2 minutes until it thickens nicely. After that, I remove the saucepan from the heat. When the chicken is done frying, I drain it on paper towels to remove extra oil. Then, I transfer the chicken into a large mixing bowl. I pour the orange sauce over the chicken and toss it gently. I want to make sure every piece is evenly coated in that sweet and tangy sauce. For serving, I like to place the chicken over steamed rice or with stir-fried vegetables. To make it look nice, I garnish with sesame seeds and chopped green onions. Adding some orange wedges on the side gives it a pop of color! To get crispy chicken, start with the right coating. Mix cornstarch and flour. This blend creates a nice crunch. Make sure you coat the chicken well. Shake off any extra flour mix. This step helps keep the chicken from getting soggy. When frying, use hot oil. Heat vegetable oil on medium-high heat. Add chicken in a single layer. Fry until golden brown, about 5-7 minutes. If your pan is too crowded, work in batches. This keeps the oil hot and crispy. To tweak the orange sauce, you can adjust the flavors. Add more honey for sweetness or soy sauce for saltiness. If you want a thicker sauce, add more cornstarch mixed with water. For spice, add red chili flakes. Start with a little, then taste. You can always add more if you like heat. Mix the sauce well before using, so all the flavors blend. This makes the dish more tasty and fun! {{image_2}} You can switch up the protein in this dish easily. - Using chicken breast vs. thighs: Chicken thighs add more flavor and moisture. They stay juicy when cooked. Chicken breast is leaner and can be used if you prefer. Just be careful not to overcook it. - Vegetarian or vegan substitutions: Try tofu or tempeh for a plant-based option. Press the tofu to remove water and cut it into cubes. Coat it just as you would with chicken. Cook it until golden brown for a tasty crunch. Don’t be afraid to mix things up with flavors! - Citrus alternatives: If you want a twist, use lemon or lime juice instead of orange juice. Each will give your dish a bright taste that’s refreshing. - Additional ingredients for a twist: Add vegetables like bell peppers or snap peas for extra crunch. You can also mix in some pineapple for a fruity touch. Try sesame oil for a nutty flavor or add a splash of sriracha for heat. To keep your orange chicken fresh, store it in the fridge. Place it in an airtight container. Make sure to cool the dish to room temperature first. This keeps it safe and tasty for later. Consume the leftovers within three days for the best flavor. When you reheat the chicken, use a microwave or a skillet. If using a microwave, heat it in short bursts. Stir between each burst to warm it evenly. If using a skillet, add a splash of water or broth. This helps keep the chicken moist. If you want to save orange chicken for later, freezing is a great option. First, let the chicken cool completely. Then, transfer it to a freezer-safe container. Make sure to label it with the date. It can last up to three months in the freezer. To thaw the chicken, move it to the fridge overnight. If you're in a hurry, you can use the microwave's defrost function. Once thawed, reheat using a skillet or microwave, just like with leftovers. Enjoy your meal anytime with these simple steps! Yes, you can make Orange Chicken ahead of time. Cook the chicken and sauce separately. Store them in airtight containers in the fridge. This meal stays fresh for up to three days. When you are ready to eat, reheat the chicken and sauce in a pan. This method keeps the chicken tasty and warm. Better Than Takeout Orange Chicken pairs well with several side dishes. Here are some top choices: - Steamed rice - Fried rice - Stir-fried vegetables - Noodles These sides will balance the sweet and tangy flavor of the chicken. Plus, they make your meal more filling and colorful. Yes, this recipe works great for meal planning. Portion the chicken and sauce into containers. Keep the rice or noodles separate to prevent sogginess. Store these meals in the fridge for up to three days. You can also freeze the chicken and sauce for up to a month. Just remember to thaw it overnight in the fridge before reheating. In this guide, we explored how to make delicious orange chicken. You learned about essential ingredients like chicken thighs, flour, and fresh spices. The step-by-step instructions will help you fry chicken and create a flavorful sauce. We also shared tips for perfect texture and variations for different diets. Storing leftovers properly ensures tasty meals later. Overall, this recipe is easy to follow and fun to make. Enjoy cooking and sharing this tasty dish!

Better Than Takeout Orange Chicken

Make restaurant-quality Better Than Takeout Orange Chicken at home with this easy recipe! Juicy chicken thighs are coated in a crispy batter and tossed in a sweet and tangy orange sauce that's bursting with flavor. Perfect for serving over rice or veggies, this dish will impress your family and friends. Click through to discover the full recipe and impress everyone with your cooking skills!
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Ingredients
  

1 lb (450g) boneless chicken thighs, diced

1/2 cup cornstarch

1/4 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon ginger powder

1/4 cup vegetable oil (for frying)

For the Orange Sauce:

1/2 cup fresh orange juice

Zest of 1 orange

1/4 cup honey

2 tablespoons soy sauce (low sodium)

1 tablespoon rice vinegar

1 clove garlic, minced

1/2 teaspoon ginger, grated

1 teaspoon red chili flakes (adjust for spice preference)

1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)

Instructions
 

In a large bowl, combine the cornstarch, all-purpose flour, salt, black pepper, garlic powder, and ginger powder. Mix until fully combined.

    Toss the diced chicken thighs in the flour mixture until well-coated. Shake off any excess.

      Heat the vegetable oil in a large pan over medium-high heat. Once hot, add the chicken in a single layer and fry until golden brown and cooked through, about 5-7 minutes. Work in batches if necessary.

        While the chicken is frying, prepare the orange sauce. In a saucepan, combine the fresh orange juice, orange zest, honey, soy sauce, rice vinegar, minced garlic, grated ginger, and red chili flakes. Bring to a simmer over medium heat.

          Once simmering, stir in the cornstarch slurry (cornstarch mixed with water) and cook for another 1-2 minutes until thickened. Remove from heat.

            Once all the chicken is cooked, drain it on paper towels.

              In a large mixing bowl, combine the fried chicken with the orange sauce, tossing until all pieces are evenly coated.

                Serve the chicken over steamed rice or with stir-fried vegetables for a complete meal.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: Serve the orange chicken in a large bowl, garnished with sesame seeds and fresh chopped green onions for a pop of color. Place some orange wedges on the side for an extra touch!