Can I make orange chicken ahead of time and reheat it?

No, I don't recommend making orange chicken ahead of time, as the chicken will lose its crispiness. For the best texture and flavor, serve orange chicken right after cooking.

Can I use bottled orange juice for orange chicken?

While I recommend fresh orange juice for its flavor and natural sweetness, you can use bottled orange juice since the recipe requires such a small amount. For the best results, choose a high-quality brand without added sugars or flavors to maintain a taste that's as close as possible to fresh orange juice.

What is the best way to give orange chicken a stronger orange flavor?

This orange chicken recipe balances sweet, savory, and tangy flavors with a subtle citrus note, similar to the way the dish is prepared in most Chinese restaurants. If you prefer a stronger orange flavor, you can add orange zest to the sauce (be sure to zest your orange before juicing it). However, I strongly advise adding it gradually at the end, starting with just a pinch, so that it doesn't overpower the dish—a little orange zest goes a very long way.

How can I make orange chicken gluten-free?

To make orange chicken gluten-free, you can replace the all-purpose flour with a 1:1 gluten-free all-purpose flour blend. Additionally, ensure that all other ingredients, such as soy sauce and chicken broth, are gluten-free versions.

Orange Chicken - Once Upon a Chef

Orange Chicken

By Jenn Segal

Crispy, golden chicken drenched in a sweet and tangy sauce—orange chicken is a Chinese American classic that’s surprisingly simple to master at home.

Servings: 4

Prep Time: 40 Minutes

Cook Time: 20 Minutes

Total Time: 1 Hour

Ingredients

For the Marinade

1 large egg
1 tablespoon soy sauce
½ teaspoon light brown sugar
1½ pounds boneless, skinless chicken thighs (or chicken breasts or tenderloins), cut into 1-inch pieces

For the Sauce

¼ cup soy sauce
½ cup (packed) light brown sugar
¼ cup distilled white vinegar
¼ cup orange juice, from 1 orange
1 cup chicken broth
2 tablespoons cornstarch
1½ teaspoons Asian sesame oil
¾ teaspoon crushed red pepper flakes

For Coating the Chicken

1 cup cornstarch
⅓ cup all-purpose flour
Heaping ¼ teaspoon baking soda

For Cooking and Serving

Vegetable oil
1 tablespoon fresh minced ginger, from a 2-inch knob
3 cloves garlic, minced
4 scallions, thinly sliced, white and green parts separated
Rice, for serving

Instructions

Marinate the chicken: In a large bowl, beat the egg, soy sauce and sugar. Add the chicken to the bowl and toss until evenly coated. Let marinate at room temperature for 30 minutes.
Make the sauce: In a small bowl, mix the soy sauce, sugar, vinegar, orange juice, broth, cornstarch, sesame oil, and pepper flakes together. Set aside.
Coat the chicken: In a medium bowl, whisk the cornstarch, flour, and baking soda. Sprinkle over the chicken/marinade mixture and toss until each piece of meat separates and has a dry, clumpy coating.
Fry the chicken: Line a plate with a few layers of paper towels and set next to the stove. In a large nonstick skillet over medium-high heat, heat about ¼ inch of oil to 350°F. You'll know it's ready when you drop a piece of chicken in, and it sizzles vigorously. Working in three batches so as not to crowd the pan, shallow-fry a third of the coated chicken until golden brown and crispy, 4 to 5 minutes, turning once midway through cooking and adjusting the heat as needed. Transfer the chicken to the paper towel-lined plate. Repeat with the remaining chicken.
Finish the dish: Carefully drain the oil from the pan and wipe clean with a paper towel. Add about 1 tablespoon of oil. Over medium heat, add the ginger, garlic, and scallion whites. Cook, stirring constantly, for about 30 seconds until fragrant; do not brown. Add the sauce, bring it to a boil, and let it cook until thickened and glossy, 2 to 3 minutes. Add the crispy chicken, tossing until the sauce fully coats it, 1 to 2 minutes. Sprinkle with the dark green scallions and serve over rice.
Note: Nutritional information was calculated using chicken thighs and assuming approximately 2 tablespoons of the oil is absorbed into the chicken when frying. Rice is not included.

Nutrition Information

Per serving (4 servings)
Calories: 597
Fat: 18 g
Saturated fat: 3 g
Carbohydrates: 66 g
Sugar: 21 g
Fiber: 1 g
Protein: 40 g
Sodium: 1450 mg
Cholesterol: 208 mg