If you're craving the bold and zesty flavors of Asian cuisine, this dish is a must-try. With its perfect balance of sweetness and tanginess, combined with the tender and juicy chicken, it's a culinary delight that will transport your taste buds to the vibrant streets of Thailand.
This 30-minute recipe offers a healthier homemade alternative to take-out, allowing you to savor the delicious flavors of Thai cuisine right in the comfort of your kitchen. So get ready to embark on a culinary adventure and experience the magic of Thai Sweet Chili Chicken!🥡😋
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What is Orange Chicken?
Orange Chicken is a popular Chinese-American dish made with bite-sized chicken coated in a crispy batter and then stir-fried with a sweet and tangy orange sauce. The dish is typically served over steamed white rice and garnished with sesame seeds and chopped green onions. It has a distinctive orange flavor and is often associated with fast-food chains in the United States. However, this dish has many variations, and it can be prepared in different ways depending on the recipe or the region of China.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Chicken: This is the main protein source and provides the base for the dish.
For the Marinade:
- Oil (Peanut, Avocado, or Canola): The oil in the marinade helps to add moisture and flavor to the Orange Chicken while also acting as a medium for the spices to adhere to the Orange Chicken pieces.
- Granulated Garlic: Granulated garlic adds a savory and aromatic flavor to the chicken, enhancing its overall taste.
- Cayenne Pepper or Ground Black Pepper: These spices add heat and a mild kick to the chicken, contributing to the dish's spiciness.
- Kosher Salt: Salt not only enhances the chicken's flavor but also helps tenderize the meat.
For the Coating:
- Cornstarch: Cornstarch is used to coat the marinated chicken pieces. When fried, it creates a crispy and crunchy outer layer, providing a delightful texture contrast to the tender chicken inside.
- Egg: The beaten egg acts as a binder, helping the cornstarch adhere to the chicken and form a crispy coating when fried.
For the Orange Chicken Sauce:
- Orange Zest: Orange zest adds a bright, citrusy aroma and flavor to the sauce, giving it a distinct orange character.
- Orange Juice: Orange juice provides the sauce's primary citrus flavor and sweetness, balancing the savory and spicy elements.
- Rice Vinegar: Rice vinegar contributes acidity, which balances the sweetness of the orange juice and enhances the overall flavor profile.
- Reduced-Sodium Soy Sauce: Soy sauce adds a savory, umami-rich depth to the sauce, while the reduced-sodium variety helps control the dish's saltiness.
- Shaoxing Wine or Dry Sherry: This ingredient adds flavor and complexity to the sauce, providing a slightly nutty and aromatic note.
- Light Brown Sugar or Granulated Sugar: Sugar provides sweetness to the sauce, complementing the tangy and spicy elements.
- Red Pepper Flakes: Red pepper flakes contribute a hint of spiciness and heat to the sauce, balancing the sweetness and enhancing the overall flavor.
For the Stir-fry:
- Peanut Oil, Avocado Oil, Canola Oil, or Vegetable Oil: The chosen cooking oil serves as the cooking medium for stir-frying the Orange Chicken and aromatics. It also aids in achieving a crispy texture for Orange Chicken.
- Green Onions (White Part): The white part of green onions adds a mild onion flavor to the stir-fry and serves as an aromatic base for the dish.
- Garlic: Minced garlic contributes a pungent and aromatic quality to the stir-fry, enhancing its overall flavor.
- Ginger: Minced ginger adds a warm and slightly spicy flavor to the stir-fry, creating depth and complexity.
- Toasted Sesame Seeds (Optional): If used as a garnish, toasted sesame seeds add a nutty aroma and a subtle crunch to the finished dish, enhancing its visual appeal.
- Dried Red Chili (Optional): If added, dried red chilies introduce additional heat and spiciness to the stir-fry, contrasting the sweet and savory sauce.
Tools you'll need
How to Make Orange Chicken
Note: The full instructions are provided in the recipe card below.
In a medium bowl, whisk together the egg, garlic powder, cayenne pepper, and oil with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow it to sit for 10 to 15 minutes.
For the sauce: Combine the sauce ingredients in a small bowl and set aside.
To Cook: In a large ziplock bag, add the cornstarch. Add the marinated chicken into the bag, seal, and shake until fully coated. Heat the oil in a wok or large nonstick skillet over medium-high heat until hot, and once it just begins to smoke, add the marinated chicken. Cook without touching the chicken until the bottom turns golden brown, about 2-3 minutes. Flip to brown the other side for 2 to 3 minutes.
Transfer the chicken to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes. Place the pan back onto the stove and turn to medium heat. Wipe the skillet with a paper towel, leaving about 1 to 2 tablespoons of oil in the skillet. Add the dried chili, the white part of the green onion, ginger, and garlic. Stir-fry until it releases its fragrance, about 1 minute.
Stir the sauce again to dissolve the cornstarch completely. Pour into the pan along with the green part of the green onion. Stir and cook until it thickens. Add the chicken pieces back to the skillet and toss to coat the chicken with the sauce. Garnish with sesame seeds, if desired. Transfer the Orange Chicken to a plate and serve over white rice. Enjoy!
Substitutions
- Chicken: You can use boneless, skinless chicken thighs instead of chicken breast or substitute tofu or seitan for a vegetarian or vegan version.
- Peanut oil, avocado oil, or canola oil: You can substitute vegetable or grapeseed oil.
- Granulated garlic: You can use garlic powder or finely minced fresh garlic.
- Cayenne or ground black pepper: Use red pepper flakes or chili powder instead.
- Red pepper flakes: You can use cayenne pepper or hot sauce instead.
- Green onions: You can use regular onions or shallots instead.
- Garlic: You can use garlic powder or garlic paste instead.
- Ginger: You can use ground ginger or ginger paste instead.
Variations
- Make it spicier: Add more cayenne or red pepper flakes to the marinade or stir-fry, or use hotter chili peppers like Thai bird's eye chilies.
- Make it sweeter: Increase the amount of brown sugar or honey in the sauce, or add some pineapple chunks to the stir-fry.
- Add vegetables: Stir-fry bell peppers, snow peas, carrots, or broccoli along with the chicken for a more nutritious and colorful dish.
- Use different proteins: Substitute the chicken with shrimp, beef, pork, or tofu.
- Make it healthier: Bake the chicken instead of frying it, and use less oil in the stir-fry. You can also reduce the sugar in the Orange Chicken recipe or use a natural sweetener like stevia or monk fruit extract.
- Make it vegan: Substitute the chicken with tofu or seitan, use a vegan egg substitute, and use vegetable broth instead of chicken broth.
How to Serve
Orange chicken is a versatile dish that can be served in many ways. One classic way to enjoy it is over steamed white rice, which allows the flavorful sauce to soak into the rice. For a more balanced meal, you can serve the orange chicken with stir-fried vegetables like broccoli, bell peppers, and snow peas. Alternatively, you can serve it with cooked noodles like udon, soba, or ramen for a different texture.
If you want a lighter option, you can serve the orange chicken with a simple green salad dressed with a citrus vinaigrette for a refreshing contrast. The orange chicken can also be served in smaller portions as an appetizer or snack, garnished with some sesame seeds and sliced green onions.
How to Store & Re-Heat
To store: Allow it to cool completely before transferring it to an airtight container or a resealable bag. Store it in the refrigerator for up to 3-4 days. Ensure that the container is tightly sealed to prevent moisture loss and contamination. If you plan to store it longer, you can freeze the Thai Sweet Chili Chicken. Place it in a freezer-safe container or bag, removing excess air, and label it with the date. It can be stored in the freezer for 2-3 months.
To reheat: Using the oven or stovetop rather than the microwave is recommended. To reheat in the oven, preheat it to around 300°F (150°C), place the chicken in an oven-safe dish, cover it with foil to prevent drying, and heat for about 15-20 minutes or until warmed through. On the stovetop, heat a pan over medium heat, add a small amount of oil or cooking spray to prevent sticking, and stir-fry the chicken until heated thoroughly.
If you prefer to use the microwave for convenience, place the chicken in a microwave-safe dish, cover it with a damp paper towel to retain moisture, and heat in intervals of 30 seconds to 1 minute, stirring in between, until it reaches the desired temperature.
Make-Ahead
To make Thai Sweet Chili Chicken ahead of time, marinate the chicken in the egg and spice mixture, store it in the refrigerator for up to 24 hours, and prepare the orange sauce separately, keeping it in the fridge until needed. When you're ready to serve, cook the chicken until crispy and heated, reheat the sauce separately, and assemble the dish by pouring the warm sauce over the cooked chicken.
How to Freeze
To freeze Thai Sweet Chili Chicken, allow the cooked chicken to cool completely, portion it into individual or family-sized servings, and pack them in freezer-safe containers or resealable bags. Label and date the packages, then place them in the freezer. Thai Sweet Chili Chicken can be frozen for 2-3 months. When ready to enjoy, thaw the desired portion in the refrigerator overnight and reheat it in the oven, stovetop, or microwave until heated. Ensure the chicken reaches a safe internal temperature before serving.
Tips for Making The Best Orange Chicken
- Use fresh ingredients: For the best flavor and texture, fresh chicken, oranges, and other ingredients.
- Cut the chicken into evenly sized pieces: Cutting it into bite-sized pieces of even size will help it cook more evenly and stay moist.
- Marinate the chicken: Marinating the chicken in the egg and seasoning mixture before coating it in cornstarch will help the coating stick better and add extra flavor to the chicken.
- Coat the chicken well: Make sure each piece is coated well in the cornstarch mixture before frying. A well-coated chicken will be crispy and delicious.
- Fry the chicken in batches: Frying the chicken in small batches will ensure that the oil stays hot and the chicken cooks evenly. Overcrowding the pan will result in unevenly cooked chicken.
- Drain the chicken: Use a slotted spoon or spatula to remove the fried chicken from the oil and place it on a wire rack or paper towel-lined plate to drain excess oil.
- Don't overcook the chicken: Overcooking the chicken can result in dry and tough meat. Cook the chicken until it is just cooked through and golden brown.
- Adjust the sauce to your taste: Taste the orange sauce and adjust the seasoning to your liking by adding more sugar, soy sauce, or vinegar as needed.
- Use garnishes: Adding sesame seeds, sliced green onions, and red pepper flakes will give your orange chicken a beautiful and flavorful finishing touch.
FAQ
Is orange chicken healthy?
While orange chicken can be high in calories, fat, and sodium, you can make a healthier version by using lean protein, reducing the amount of oil and sugar, and adding more vegetables.
Can I make orange chicken without cornstarch?
You can use other types of starch, such as potato starch, tapioca starch, or arrowroot powder, as a coating for the chicken.
Can I use bottled orange juice for the sauce?
While fresh orange juice is preferred for its natural sweetness and tanginess, you can use bottled orange juice as a substitute. However, be sure to choose a brand without added sugar or preservatives.
Can I make orange chicken in an air fryer?
You can make orange chicken in an air fryer for a healthier and easier version. Coat the chicken in cornstarch and air fry at 400°F (200°C) for 10-12 minutes or until crispy and cooked.
Related Recipes:
- Chicken Milanese
- Chicken alfredo
- Chicken piccata
- Chinese lemon chicken wings
- Chipotle chicken Milanese
- Korean-style spicy chicken wings
Recipe
Easy Orange Chicken
Ingredients
- 1 lb (453.59 g) boneless skinless breast or thighs, cut into bite-sized chunks, about 1 inch to 1¼ inches.
For the Marinade:
- 1 tablespoon peanut oil , avocado oil, or canola oil
- ¼ teaspoon granulated garlic
- ¼ teaspoon cayenne pepper or ground black pepper
- ¼ teaspoon kosher salt
For the Coating:
- ½ cup cornstarch
- 1 egg
For the Orange Chicken Sauce:
- 2 tablespoons orange zest
- ½ cup orange juice
- 3 tablespoons rice vinegar
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 2 tablespoons light brown sugar or granulated
- 1 tablespoon cornstarch
- ¼ teaspoon red pepper flakes
For the Stir-fry
- ¼ cup peanut oil , avocado oil, canola oil, or vegetable oil
- 3 green onions , sliced (white part for cooking and the green part for garnishing)
- 3 cloves garlic , minced
- 1 tablespoon ginger , minced
- 2 teaspoons toasted sesame seeds for garnish (Optional)
- 3 dried red chili , optional
Instructions
- In a medium bowl, whisk together the egg, garlic powder, cayenne pepper, and oil with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow sitting for 10 to 15 minutes. For the sauce: Meanwhile, combine the sauce ingredients in a small bowl, and set aside. To Cook: In a large ziplock bag, add the cornstarch. Add the marinated chicken into the bag, seal, and shake until fully coated. Heat the oil in a wok or large nonstick skillet over medium-high heat until hot, and once it just begins to smoke, add the marinated chicken. Cook without touching the chicken until the bottom turns golden brown, about 2-3 minutes. Flip to brown the other side for 2 to 3 minutes. Transfer chicken to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes. Place the pan back onto the stove and turn to medium heat. Wipe the skillet with a paper towel, leaving about 1 to 2 tablespoons of oil in the skillet. Add the dried chili, the white part of the green onion, ginger, and garlic. Stir-fry until it releases its fragrance, about 1 minute.
- Stir the sauce again to dissolve the cornstarch completely. Pour into the pan along with the green part of the green onion. Stir and cook until it thickens.
- Add the chicken pieces back to the skillet and toss to coat the chicken with the sauce. Garnish with sesame seeds, if desired. Transfer the Orange Chicken to a plate and serve over white rice. Enjoy!
Notes
- To store: Thai Sweet Chili Chicken, allow it to cool completely before transferring it to an airtight container or a resealable bag. Store it in the refrigerator for up to 3-4 days. Ensure that the container is tightly sealed to prevent moisture loss and contamination. If you plan to store it longer, you can freeze the Thai Sweet Chili Chicken. Place it in a freezer-safe container or bag, removing excess air, and label it with the date. It can be stored in the freezer for 2-3 months.
- To reheat: Using the oven or stovetop rather than the microwave is recommended. To reheat in the oven, preheat it to around 300°F (150°C), place the chicken in an oven-safe dish, cover it with foil to prevent drying, and heat for about 15-20 minutes or until warmed through. On the stovetop, heat a pan over medium heat, add a small amount of oil or cooking spray to prevent sticking, and stir-fry the chicken until heated thoroughly.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.