Easy Orange Chicken
Golden, pan-fried chicken thighs wrapped in a light, crispy coating and tossed in a sticky-sweet orange glaze that clings to every curve. The sauce is bright and tangy, with fresh orange juice, lemon, soy, and a whisper of brown sugar — lifted by zesty orange peel and a hint of ginger heat. Each bite is crisp at first, then melts into juicy tenderness, hitting sweet, salty, and citrusy all at once.
Ingredients
- 2 lbs boneless chicken thighs, cubed (you can also use skinless thighs, if preferred as that's what I do)
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1 cup orange juice
- ¼ cup water
- 1 tablespoon light soy sauce (this is not reduced sodium soy sauce, please see FAQs or notes below for substitute)
- 3-4 tablespoons light brown sugar, adjust to taste (use 4 tablespoons if you want a sweeter sauce)
- 1 tablespoon freshly squeezed lemon juice, (do not leave out - this enhances the citrus flavor of the sauce)
- 2 teaspoons cornstarch
- ½ cup all purpose flour
- ½ cup cornstarch
- 1 teaspoon grated ginger
- 2 teaspoons minced garlic
- 2 teaspoons orange zest
- White sesame seed, for garnish
- Spring onion, for garnish
Instructions
- In a mixing bowl, mix chicken pieces with salt and pepper. Let it marinate for about 20-30 minutes.
- In a separate bowl, whisk together orange juice, water, light soy sauce, brown sugar, lemon juice, and cornstarch. Add a pinch of salt. Stir until smooth and set aside.
- Coat the marinated chicken evenly with a mixture of all-purpose flour and cornstarch, shaking off excess.
- Heat oil in a pan over medium heat.
- Pan-fry the chicken in batches for 3–4 minutes per side or until golden.
- Transfer to a plate and discard excess oil from the pan.
- In the same pan, sauté ginger and garlic until fragrant and slightly golden.
- Pour in the prepared sauce. Stir and bring to a gentle boil. Let it simmer until the sauce thickens into a glossy glaze.
- Return the chicken to the pan and toss to coat thoroughly.
- Add orange zest and stir until well distributed and aromatic.
- Top with sesame seeds and spring onions.
Notes
Tips and Tricks:
Use Cornstarch instead of Flour - Cornstarch can replace flour for frying chicken, and it often turns out crispier. But to ensure a better browning (cornstarch doesn't brown as much) you can use a 50/50 combo of flour and cornstarch, if desired.
What is light soy sauce? Is this reduced-sodium soy sauce? Chinese light soy sauce is a thin, salty, lighter-colored soy sauce used mainly for seasoning (stir-fries, marinades, dipping). It’s not “low-sodium”—it’s called “light” because it’s lighter in color and flavor as opposed to dark soy sauce, which is thicker, slightly sweet, and used more for color. Make sure to use light soy sauce (or "regular" or standard soy sauce used in Chinese cooking) to achieve the right flavor. If you don't have light soy sauce, you can replace it with salt - just add enough to balance the sweetness of the sauce.
Storage:
- Keep leftovers in the refrigerator for up to 3 days.
- To reheat, use a pan over low heat to revive the glaze — avoid microwaving to preserve crispness.
- Freeze cooked (un-sauced) chicken for up to 1 month. Thaw and reheat, then toss with freshly warmed sauce.
Nutrition
Calories: 292kcalCarbohydrates: 24gProtein: 32gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 144mgSodium: 666mgPotassium: 502mgFiber: 1gSugar: 6gVitamin A: 123IUVitamin C: 22mgCalcium: 29mgIron: 2mg
Tried this recipe?Let us know how it was!