Orange Chicken Sauce Recipe Easy

I used to think making truly delicious orange chicken at home was too much work for a busy weeknight. This orange chicken sauce recipe easy changes everything, delivering that perfect takeout experience right in your kitchen. Unlike generic store-bought versions, this glaze offers complex aromatic notes, thanks to fresh ginger and a hint of Sichuan peppercorn, creating a truly memorable flavor and aroma. We’ll show you how to get crispy chicken and make a perfectly balanced orange chicken sauce recipe easy that’s faster than delivery and guaranteed to be a new family favorite.

Ingredients for Easy Orange Chicken

Here’s what you need to make this vibrant and aromatic orange chicken sauce recipe easy at home:

• 600 g (1.3 lbs) boneless, skinless chicken thighs, cut into 2.5 cm (1-inch) pieces: Using chicken thighs results in juicier, more flavorful chicken compared to lean breasts. Cut pieces consistently so they cook evenly during frying, ensuring a high-protein meal. Ensure the chicken pieces are thoroughly patted dry before coating.
• 60 g (1/2 cup) cornstarch, divided: Cornstarch is essential for creating a crispy, light crust on the fried chicken pieces. It also acts as the primary thickening agent for the sauce (the slurry). Divide it into two equal portions for coating and thickening.
• 60 g (1/2 cup) all-purpose flour: Combined with cornstarch, the flour helps create a perfectly textured coating that crisps up beautifully during frying. Use standard all-purpose flour for best results. Whisk with the cornstarch and seasonings before adding the chicken.
• 5 g (1 tsp) fine sea salt & 2 g (1/2 tsp) freshly ground black pepper: These seasonings are vital for flavoring the chicken coating before frying. Use fine sea salt for easy dissolving and even distribution. Freshly ground black pepper adds a sharper flavor than pre-ground pepper.
• 700 mL (3 cups) vegetable oil, for frying: Use a high smoke point oil like vegetable, canola, or peanut oil. Ensure oil temperature remains consistent (350°F) for maximum crispness. The quantity allows for full immersion of the chicken batches for even cooking.
• 240 mL (1 cup) freshly squeezed orange juice: Fresh orange juice makes a significant difference in flavor compared to juice from concentrate. This forms the base of the citrus-forward sauce. Avoid pulp if possible for a smoother sauce finish.
• 60 mL (1/4 cup) alcohol-free soy sauce: We use a low-sodium soy sauce to control the overall saltiness of the sauce. The soy sauce adds a necessary umami depth and savory counterpoint to the sweetness. For gluten-free, substitute with tamari or coconut aminos.
• 30 mL (2 tbsp) rice vinegar: Rice vinegar provides the key acidic balance to cut through the richness and sweetness. Use unseasoned rice vinegar for best flavor control. The vinegar activates the orange flavor, creating a classic sweet-and-sour profile for this orange chicken sauce recipe.
• 60 g (1/4 cup) light brown sugar, packed: Brown sugar provides a deeper molasses note than white sugar. Adjust slightly based on personal preference for sweetness. Ensure it’s fully dissolved in the simmering sauce for this family dinner recipe.
• 15 mL (1 tbsp) grated fresh ginger & 10 g (2 cloves) minced garlic: Fresh aromatics are essential for this recipe; avoid powdered versions for authentic flavor. Grate the ginger finely to release maximum flavor during simmering. Mince the garlic very small so it incorporates smoothly into the glaze.
• 2 whole star anise pods: Star anise adds a unique, warm licorice-like aroma that elevates this sauce beyond standard orange chicken. The pods infuse the sauce during simmering; remove them before serving. Do not substitute with ground star anise, as it will overpower the sauce.
• 5 g (1 tsp) whole Sichuan peppercorns, plus an additional pinch for garnish: Sichuan peppercorns provide a distinctive citrusy, floral aroma with a numbing sensation. Infuse them whole in the sauce, then remove or crush them for garnish. Adjust quantity based on desired intensity; reduce for kid-friendly versions.
• 2 g (1/2 tsp) red chili flakes (optional, for extra heat): If you prefer a spicy orange chicken, add chili flakes for heat without altering the flavor profile significantly. Adjust quantity based on personal spice tolerance. Omit entirely for a mild, kid-friendly dish.
• 30 mL (2 tbsp) water: Used to create the cornstarch slurry, ensuring a smooth thickening process without lumps. Mix with the remaining cornstarch in a separate bowl.
• 30 mL (2 tbsp) thinly sliced green onions & 1 g (1/4 tsp) finely grated orange zest: These are garnishes added right before serving to provide a fresh visual contrast and aroma. Green onions add a sharp, pungent bite to cut through the richness. Orange zest provides an intense, vibrant citrus finishing note.

Step-by-Step Instructions

1. Prep the Chicken and Coating: Pat the chicken pieces completely dry with paper towels; this is essential for a crispy crust. In a medium bowl, whisk together 30g (1/4 cup) cornstarch, all-purpose flour, salt, and black pepper. Add the chicken pieces and toss thoroughly until every piece is evenly coated, shaking off excess flour mixture.
2. Fry the Chicken: Heat the vegetable oil in a large wok or heavy-bottomed pot over medium-high heat until it reaches 175°C (350°F). Carefully add the coated chicken in batches, being careful not to overcrowd the pan. Fry for 4-6 minutes per batch, or until golden brown and cooked through (internal temperature of 74°C / 165°F). Remove with a slotted spoon and place on a wire rack to drain. I like to keep the cooked batches warm in a 200°F oven while I fry the remaining pieces.
3. Prepare the Aromatic Glaze Base: While the chicken fries, combine orange juice, soy sauce, rice vinegar, brown sugar, grated ginger, minced garlic, star anise pods, Sichuan peppercorns, and red chili flakes (if using) in a medium saucepan. Bring the mixture to a simmer over medium heat; allow it to simmer gently for a few minutes to infuse the aromatics. Do not boil rapidly, as this can reduce the sauce too quickly before thickening.
4. Thicken the Sauce with Slurry: In a small separate bowl, create the cornstarch slurry by whisking the remaining 30g (1/4 cup) cornstarch with the 30 mL (2 tbsp) water. Once the orange glaze is simmering, slowly whisk in the cornstarch slurry, ensuring no lumps form. Continue to simmer, stirring constantly, for 2-3 minutes until the sauce has thickened significantly and become glossy. If the sauce is too thick too quickly, whisk in a tablespoon of water or orange juice to loosen it slightly. This ensures the perfect consistency for our orange chicken sauce recipe easy.
5. Combine Chicken and Sauce: Remove the star anise pods and as many whole Sichuan peppercorns as possible from the thickened sauce using a spoon (you don’t want to bite into the star anise). Add the fried chicken pieces directly into the saucepan with the glaze and toss gently until every piece is thoroughly coated in the glistening orange chicken sauce recipe easy glaze.
6. Serve and Garnish: Serve immediately over freshly steamed white rice. Drizzle any remaining glossy glaze over the chicken and rice for extra flavor. Scatter the thinly sliced green onions and finely grated orange zest over the top. Finish with a light dusting of freshly ground Sichuan peppercorns (crush a pinch from the whole ones) for a vibrant aroma and presentation.

Why This Orange Chicken Sauce is Better Than Store-Bought

The Fresh Orange Zest Factor

Using fresh orange juice and zest provides a vibrant, bright flavor profile that simply can’t be replicated by canned or bottled sauces. The zest specifically releases concentrated citrus oil when heated, elevating the sauce beyond simple sweetness. This makes a huge difference in the final taste of your orange chicken sauce recipe easy.

Aromatic Depth

Our inclusion of star anise and Sichuan peppercorns adds a layer of complexity not typically found in standard takeout versions. The star anise provides a unique warmth, while the Sichuan peppercorns deliver a characteristic citrusy aroma with a mild, numbing sensation (mala) that truly elevates the experience and makes this version special.

No Additives

This homemade version gives you complete control over ingredients, allowing you to avoid artificial colors, preservatives, and high-fructose corn syrup often found in store-bought options. You can adjust the level of sweetness and salt to fit your family’s preferences perfectly, creating a healthier meal.

Customizing Your Easy Orange Chicken Recipe

Make it Healthier

To reduce fat and calories, try baking or air frying the chicken pieces instead of deep frying them. Toss the coated chicken in just 2 tablespoons of oil before baking at 400°F (200°C) for about 18-20 minutes, or until golden brown and crispy. This still yields delicious results while offering a healthy eating alternative for weeknights.

Adjusting Sweetness and Heat

If you prefer a milder sauce for kids, simply omit the red chili flakes and Sichuan peppercorns from the recipe. For a less sweet sauce, start by reducing the brown sugar to 3 tablespoons, tasting first before adding more. This flexibility allows you to customize this orange chicken sauce recipe easy to perfectly suit your taste.

Sauce Variations

While this recipe focuses on a specific aromatic profile, you can easily adapt the base ingredients. For a slightly different flavor, replace the brown sugar entirely with honey or maple syrup. I also like to add a teaspoon of toasted sesame oil in the final step for a nutty aroma and extra depth of flavor.

How to Ensure Crispy Chicken

Pat Dry, Then Coat

The single most important step for achieving crispy chicken is ensuring the pieces are completely dry before coating. Excess moisture on the chicken prevents the cornstarch coating from adhering properly, resulting in a soggy, rather than crispy, crust.

Oil Temperature and Batch Frying

Maintain the oil temperature at 350°F (175°C) and avoid overcrowding the wok or pot. If you add too much chicken at once, the oil temperature will drop significantly, leading to greasy, soft chicken rather than crispy results. Fry in batches for consistent results.

The Final Toss

Wait until the sauce is fully thickened before adding the freshly fried chicken. The residual heat from the chicken helps the sauce set quickly and adhere to the coating. This ensures you have coated chicken, not soggy chicken soaked in sauce.

FAQs

Can I make this orange chicken sauce recipe easy ahead of time?

Yes, the sauce can be made up to 3 days in advance and stored in the refrigerator in an airtight container. Reheat gently over medium heat; you may need to add a touch of water or broth if it thickens too much. I find that if I make the sauce a day ahead, I always add a splash of water when reheating just before tossing. The chicken, however, should always be fried fresh just before serving to maintain crispness.

What if my sauce is too thin or too thick?

If the sauce is too thin, create an additional cornstarch slurry (1 tsp cornstarch mixed with 1 tsp cold water) and slowly whisk it into the simmering sauce. If it’s too thick, simply whisk in 1 tablespoon of water or orange juice at a time until you reach the desired consistency. This orange chicken sauce recipe easy should be glossy and coat a spoon.

Where can I find Sichuan peppercorns?

Sichuan peppercorns are typically found in the international or Asian food section of large grocery stores, Asian supermarkets, or specialty spice shops. If unavailable, substitute with 1/2 tsp of freshly ground black pepper for a simple heat kick, but know the unique numbing flavor will be absent.

Why do I need to remove the star anise and Sichuan peppercorns?

These aromatics are very potent; they are meant to infuse the sauce but not to be eaten whole. Biting directly into a star anise pod or whole Sichuan peppercorn can be an unpleasant flavor experience. Strain them out before adding the chicken back to the sauce.

What should I serve with orange chicken?

Steamed white rice (jasmine or basmati) is the most traditional pairing to absorb the sauce. Other great options include fried rice, lo mein noodles, or a side of steamed vegetables like broccoli or snap peas. I find that a simple side of quick-sauteed green beans works well for a complete meal.

Conclusion

This easy orange chicken sauce recipe takes less time than calling for takeout and delivers on a truly high-quality, flavorful experience. Ditch the sugary, generic versions and make this aromatic, perfectly balanced sauce your new go-to family meal; save this orange chicken sauce recipe easy to Pinterest now!

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