Is orange chicken spicy?

Orange chicken is mildly spicy. The vinegar and sugar balance the red pepper flakes to create a sweet and tangy sauce with just a little kick.

Does orange chicken have dairy?

This orange chicken recipe does not contain any milk products and is considered dairy-free.

Homemade Crispy Orange Chicken

Enjoy a restaurant-style meal at home with this crispy, tangy orange chicken. This recipe delivers perfectly fried chicken pieces tossed in a glossy, sweet citrus glaze.

List of ingredients

2 lbs boneless chicken breasts or chicken thighs – cut into 1-inch bite-sized pieces.
1 egg – for the wet batter.
1 Tbsp sunflower oil or any neutral oil – added to the egg for extra crispiness.
1 1/2 tsp salt – to season the chicken.
1 tsp pepper – for a hint of spice.
3/4 cup cornstarch – for a light, crispy coating.
1/3 cup all-purpose flour (heaping) – used in the dry breading.
1/2 cup white distilled vinegar – provides the tangy base for the sauce.
1/2 cup cane sugar – balances the acidity of the vinegar.
1/4 cup water – used to thin the sauce.
1/4 cup soy sauce or coconut liquid aminos – adds savory depth.
1/2 tsp crushed red pepper flakes – for a mild heat.
2 cloves garlic (crushed) – for aromatic flavor.
1/2 tsp zested ginger root (peeled) – adds a fresh, zingy note.
1 Tbsp orange juice concentrate or 3 Tbsp orange juice – for a concentrated citrus taste.
1 Tbsp cornstarch – used as a thickener for the sauce.
1 tsp sesame oil – adds a toasted, nutty aroma.
1 tsp apple cider vinegar – serves as a replacement for rice wine.

step-by-step instructions

Prepare the meat: Cut the chicken breasts or thighs into bite-sized pieces, approximately 1 inch thick. Ensure pieces are uniform in size for even cooking.
Heat the frying oil: Pour 2 inches of oil into a deep skillet or pot. Heat over medium heat until it reaches 350°F (175°C).
Mix the wet batter: In a small mixing bowl, whisk together the egg, 1 tablespoon of oil, salt, and pepper until the mixture is well combined.
Mix the dry breading: In a separate bowl, whisk the flour and 3/4 cup of cornstarch together until smooth.
Coat the chicken: Dip each piece of chicken into the egg mixture first, then dredge it in the flour and cornstarch mixture. Shake off any excess flour to avoid clumps in the oil.
Fry the chicken: Carefully drop the breaded chicken into the hot oil in batches. Fry until the internal temperature reaches 165°F (74°C) and the exterior is golden brown.
Drain the meat: Transfer the fried chicken pieces to a large plate or tray lined with paper towels to remove excess oil.
Prepare the sauce: Combine all sauce ingredients, including the orange concentrate, vinegar, sugar, soy sauce, and ginger, in a saucepan. Whisk thoroughly to ensure there are no lumps of cornstarch.
Thicken the glaze: Bring the sauce to a boil over high heat. Simmer for 1 to 2 minutes until it reaches a smooth, glossy, and sticky consistency.
Combine and serve: Toss the fried chicken pieces into the sauce in a large bowl or directly in the saucepan. Coat evenly and transfer to a serving dish.

Pro Tips for Perfect Crispy Chicken

Use Baking Soda to Tenderize Breast Meat

If you prefer using chicken breasts over thighs, marinate the meat first. Combine 1 teaspoon of baking soda, two tablespoons of white distilled vinegar, and 1-2 cups of cold water. Let the chicken soak for 30 minutes, then rinse thoroughly before cutting.

Swap Flour for Cornstarch for Gluten-Free Results

To make this recipe gluten-free, remove the all-purpose flour from the dry breading. Substitute it with additional cornstarch, potato starch, or tapioca starch. This maintains the crispiness while making the dish accessible to those with gluten sensitivities.

Control Oil Temperature with a Thermometer

Maintaining a steady 350°F (175°C) is essential for the perfect crust. If the oil is too hot, the outside will burn before the inside cooks. If it is too cold, the chicken will absorb excess oil and become greasy.

Utilize Ziploc Bags for Faster Breading

For a cleaner workspace, place the flour and cornstarch mixture inside a large Ziploc freezer bag. After dipping the chicken in the egg batter, drop the pieces into the bag and shake gently. This ensures an even coating and eliminates the need for extra bowls.

Customizing Your Orange Chicken

Reduce Chili Flakes for a Milder Flavor

This recipe is naturally mild, but you can adjust the heat to your preference. To make it child-friendly, reduce the red pepper flakes by half or remove them entirely. You can substitute the flakes with toasted sesame seeds for a nutty flavor without the spice.

Use Orange Marmalade for a Richer Sauce

For a denser and more fruit-forward glaze, try adding one tablespoon of orange marmalade to the sauce. This adds a bit of texture and a deeper citrus profile. Adjust the cane sugar slightly if the marmalade is very sweet.

Experiment with Different Protein Options

While chicken is traditional, you can use the same breading and sauce for shrimp or firm tofu. Ensure the alternative protein is cut into similar sizes to maintain the cooking time. Tofu should be pressed dry before breading to ensure the coating sticks.

Enhance the Aromatics with Fresh Garlic

While crushed garlic is standard, using freshly minced garlic can provide a more pungent flavor. Sauté the minced garlic in a small amount of oil before adding the other sauce ingredients. This blooms the garlic and adds complexity to the glaze.

Best Side Dish Pairings

Pair with Jasmine or Short-Grain Rice

Steamed white rice is the ideal accompaniment to balance the strong flavors of the orange sauce. Jasmine rice offers a fragrant aroma, while short-grain sticky rice provides a chewy texture. The rice absorbs the extra sauce, making every bite flavorful.

Serve with Steamed Broccoli and Cauliflower

Adding steamed green vegetables provides a fresh contrast to the fried chicken. Broccoli and cauliflower are excellent choices as their florets hold onto the orange glaze. Steam them lightly so they remain crisp-tender.

Combine with Vegetable Lo Mein

For a more filling meal, serve the orange chicken alongside stir-fried noodles. Vegetable Lo Mein adds a savory, salty element that complements the sweetness of the orange sauce. Use carrots, cabbage, and snap peas for added color and nutrition.

Add Eggrolls or Spring Rolls

If you are hosting a themed dinner, add crispy eggrolls to the platter. The combination of the saucy chicken and the crunchy rolls creates a diverse texture profile. Serve with a side of sweet chili sauce for extra dipping.

Storage and Reheating Guidelines

Store in Airtight Containers in the Fridge

Place leftover orange chicken in an airtight container once it has cooled to room temperature. It will stay fresh in the refrigerator for 3 to 4 days. Keep the sauce-coated chicken separated from any fresh vegetable sides to prevent sogginess.

Steam in the Oven to Restore Texture

The best way to reheat this dish is by steaming it in the oven. Pour 1/4 to 1/2 cup of water into a baking dish and place the chicken on top. Cover the dish tightly with foil and bake at 350°F (175°C) for 25 to 30 minutes.

Avoid Microwaving for Best Results

While a microwave is faster, it often makes the breading soggy and the chicken rubbery. If you must use a microwave, heat the chicken in short 30-second bursts. Stir gently between intervals to distribute the heat evenly.

Pan-Frying for Extra Crispiness

To bring back some of the original crunch, reheat the chicken in a non-stick skillet over medium heat. Use a small amount of oil and toss the pieces frequently. This method works best for smaller portions of leftovers.

Cooking Equipment and Methods

Utilize an Instant Pot on Saute Mode

If you want to minimize oil splatters, use an Instant Pot for the frying process. Set the device to the Saute function and heat the oil to the required temperature. You can also use the same pot to cook the sauce immediately after removing the chicken.

Use an Electric Skillet for Outdoor Cooking

To keep the frying mess out of the kitchen, use an electric skillet on a porch or balcony. Electric skillets provide a wide, flat surface that allows you to fry larger batches of chicken. Ensure the skillet has a lid to prevent oil from popping onto surrounding surfaces.

The Importance of a Slotted Spoon

Use a metal slotted spoon to remove chicken from the hot oil. This allows the oil to drain away quickly before the chicken hits the paper towels. It also prevents you from burning your hands by keeping a safe distance from the pot.

Selecting the Right Saucepan

Choose a saucepan that is larger than you think you need for the sauce. If you plan to toss the chicken directly into the pot, a wide deep-sided skillet or a Dutch oven is better. This provides enough room to stir the chicken without spilling the glaze.

Common Troubleshooting and FAQs

What does orange chicken taste like?

Orange chicken is a balance of sweet, tangy, and savory flavors. The citrus from the orange juice and vinegar creates a refreshing zest, while the soy sauce and garlic provide a salty depth. It has a mild heat from the red pepper flakes that doesn’t overpower the fruitiness.

Is this orange chicken dairy-free?

Yes, this recipe is entirely dairy-free. It uses oil instead of butter and contains no milk or cheese products. It is a safe option for those following a dairy-free diet.

How is it different from General Tso’s Chicken?

The main difference lies in the flavor profile of the sauce. General Tso’s chicken is typically more savory and spicy, focusing on soy, ginger, and garlic. Orange chicken introduces a bright, citrusy element that makes the dish sweeter and more refreshing.

How do I prevent sauce lumps?

Lumps usually occur when cornstarch is added directly to hot liquid. Always whisk the cornstarch into the cold or room-temperature sauce ingredients before turning on the heat. This ensures the thickener integrates smoothly into the liquid.

What if the sauce is too acidic?

If the sauce tastes too sharp or vinegary, it is likely because it hasn’t simmered long enough. Continue to boil the mixture for another minute or two to cook down the vinegar. You can also add a pinch more cane sugar to balance the acidity.

Can I use frozen chicken breasts?

You can use frozen breasts, but they must be fully thawed before cutting and breading. Cooking frozen meat will lead to uneven temperature distribution, resulting in a burnt exterior and raw interior. Thaw them slowly in the refrigerator overnight.