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- 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces Chicken thighs work best for this recipe. They stay juicy and tender. Cut them into small pieces for quick cooking and easy eating. - 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 The coating gives the chicken a crispy texture. Mixing cornstarch and flour adds crunch. The spices enhance the flavor, making every bite tasty. - 1/4 cup vegetable oil (for frying) Vegetable oil is best for frying. It has a high smoke point, which helps the chicken cook evenly. This oil will make the chicken golden brown and crispy. - 1/2 cup freshly squeezed orange juice - Zest of 1 orange - 1/4 cup honey - 2 tablespoons low-sodium soy sauce - 1 tablespoon rice vinegar - 1 clove garlic, finely minced - 1/2 teaspoon fresh ginger, grated - 1 teaspoon red chili flakes (adjust to taste) - 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening the sauce) The orange sauce is the star here. Fresh orange juice gives it a bright flavor. Honey adds sweetness, while soy sauce adds depth. The chili flakes bring heat, so adjust them if you prefer less spice. The cornstarch helps thicken the sauce, giving it a nice texture. First, whisk together the dry ingredients. Use cornstarch, flour, salt, black pepper, garlic powder, and ginger powder. Mix until there are no clumps. Next, add the chicken pieces to the bowl. Make sure each piece gets coated well. Shake off any extra flour to avoid clumping. Now, heat the vegetable oil in a large skillet. Set the heat to medium-high until the oil shimmers. Carefully place the chicken in a single layer in the hot oil. Fry the chicken in batches for about 5 to 7 minutes. Look for a golden brown color to know it's cooked through. While the chicken fries, prepare the orange sauce. In a saucepan, mix the orange juice, orange zest, honey, soy sauce, rice vinegar, garlic, ginger, and red chili flakes. Heat this mixture over medium heat until it simmers. Stir it occasionally. When it simmers, add the cornstarch slurry. This will thicken the sauce. Cook for 1 to 2 more minutes, then remove from heat. Once the chicken is crispy and golden, transfer it to a plate lined with paper towels. This helps absorb excess oil. In a large mixing bowl, combine the chicken with the orange sauce. Toss gently to coat every piece evenly. I love serving this orange chicken over steamed rice. You can also add colorful stir-fried vegetables for a complete meal. Enjoy every bite of your homemade delight! To get crispy chicken, oil temperature is key. Heat your oil to medium-high until it shimmers. This ensures the chicken cooks quickly and forms a nice crust. If the oil is too cool, the chicken will absorb too much oil and become soggy. For coating, mix cornstarch, flour, salt, pepper, garlic powder, and ginger powder well. Make sure there are no clumps. After coating the chicken, shake off any extra flour. This keeps the pieces from sticking together during frying. When making the orange sauce, adjust the sweetness and spiciness to your taste. If you want it sweeter, add more honey. If you like it spicy, increase the red chili flakes. Taste as you go to find your perfect balance. If you need to thicken the sauce, use the cornstarch slurry. Stir it in once the sauce simmers. You can also use arrowroot or tapioca starch if you have them. These options can add different textures. Garnish your dish with sesame seeds and chopped green onions. This adds color and a nice crunch. Place a few orange wedges on the side. They enhance the flavor and make your plate look bright and inviting. {{image_4}} You can swap chicken for tofu or veggies. This makes the dish lighter. Tofu absorbs the sauce well and adds protein. Try using broccoli, bell peppers, or snap peas for extra crunch. Another option is to use whole wheat flour in the coating. Whole wheat adds fiber and nutrients. It also gives a nice, nutty flavor to the dish. Want to change up the flavor? Use mango or pineapple instead of orange juice. Both fruits add a sweet and tangy twist. This makes your dish feel like a tropical vacation. You can also add extra spices to the sauce. Try adding five-spice powder or sesame oil. These spices bring new flavors that surprise your taste buds. Pair your orange chicken with quinoa or cauliflower rice. Both options are nutritious and filling. They also soak up the sauce, making each bite tasty. For vegetable stir-fries, mix in carrots, bell peppers, and bok choy. This adds color and crunch to your meal. Plus, it boosts the health factor with more veggies. To store leftovers in the fridge, first, let the orange chicken cool. Place it in an airtight container. Make sure it is sealed tightly. This helps keep it fresh. You can store it in the fridge for up to three days. After that, the taste and texture may change. To freeze orange chicken, let it cool completely. Transfer it to a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. It can last in the freezer for up to three months. When you are ready to eat, thaw it overnight in the fridge. Reheat it in a skillet over medium heat. This helps keep the chicken crispy. If you microwave it, the texture may not be as good. So, using a skillet is best for the best taste. You can use chicken breast instead of thighs. It has less fat but will still taste great. If you want a different protein, try tofu or shrimp. Both can soak up the orange sauce well. Yes, you can make the orange sauce ahead of time. Just store it in an airtight container in the fridge. It will last up to a week. When you are ready to use it, warm it gently on the stove. To make this dish gluten-free, use gluten-free flour instead of all-purpose flour. You can find cornstarch and gluten-free soy sauce at most stores. These swaps keep the flavor and texture while making it safe for those who avoid gluten. Yes, this recipe is great for meal prep! Cook and store the chicken and sauce separately. This keeps the chicken crispy for longer. You can portion them out with rice or veggies for quick meals during the week. This blog post shared a tasty orange chicken recipe, covering key ingredients and steps. You learned how to prepare the coating, fry chicken, and make a vibrant orange sauce. I shared tips for achieving that perfect crispiness and ideas for healthy variations. Remember, you can easily customize this dish to fit your taste or dietary needs. Enjoy your cooking journey and make this dish your own!

Better Than Takeout Orange Chicken

Craving something delicious? Discover how to make Crispy Orange Chicken Delight with this simple recipe! Coated in a flavorful mix and paired with a vibrant orange sauce, this dish is sure to impress. Perfect for a weeknight dinner or special occasion, it’s easy to prepare and packed with taste. Click through to explore the full recipe and elevate your cooking with this mouthwatering meal!
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Ingredients
  

1 lb (450g) boneless chicken thighs, cut into bite-sized pieces

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)

Für die Orangensauce:

1/2 cup freshly squeezed orange juice

Zest of 1 orange

1/4 cup honey

2 tablespoons low-sodium soy sauce

1 tablespoon rice vinegar

1 clove garlic, finely minced

1/2 teaspoon fresh ginger, grated

1 teaspoon red chili flakes (adjust to taste)

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

Instructions
 

In a mixing bowl, whisk together the cornstarch, all-purpose flour, salt, black pepper, garlic powder, and ginger powder until well blended and free of clumps.

    Add the diced chicken thighs to the bowl, ensuring each piece is thoroughly coated in the flour mixture. Shake off any excess coating to avoid clumping during frying.

      Pour the vegetable oil into a large skillet or frying pan and heat over medium-high heat until shimmering. Carefully arrange the chicken pieces in a single layer in the hot oil, frying until golden brown and fully cooked through, approximately 5-7 minutes. Fry in batches if your pan cannot accommodate all the chicken at once.

        While the chicken is frying, prepare the sauce by combining the fresh orange juice, orange zest, honey, soy sauce, rice vinegar, minced garlic, grated ginger, and red chili flakes in a saucepan. Set over medium heat and bring to a gentle simmer, stirring occasionally.

          When the sauce begins to simmer, gently stir in the cornstarch slurry (the cornstarch mixed with water) and continue to cook, stirring for an additional 1-2 minutes until the sauce thickens slightly. Remove from heat promptly to prevent over-thickening.

            Once the chicken is cooked, transfer it to a plate lined with paper towels to absorb excess oil.

              In a large mixing bowl, combine the crispy chicken with the prepared orange sauce, tossing gently but thoroughly to ensure every piece is evenly coated in the vibrant sauce.

                Serve the orange chicken over a bed of fluffy steamed rice or alongside colorful stir-fried vegetables for a well-rounded meal.

                  Vorbereitungszeit: 10 Minuten | Gesamtzeit: 30 Minuten | Portionen: 4

                    - Präsentations-Tipps: Plate the orange chicken in a large, inviting serving bowl, sprinkling sesame seeds and finely chopped green onions on top for an eye-catching finish. Add a few orange wedges on the side to enhance flavor and presentation!