Orange Chicken Recipe

This Orange Chicken Recipe will have you skipping takeout this Friday night!

Chinese takeout is my Achilles heel. Just ask my wife. Literally, any time I get a hankering for a greasy feast, it’s for Chinese. And when that happens, I tend to splurge and order all my favorites: sweet and sour chicken, sesame chicken, and, of course, orange chicken. Okay, I have a thing for chicken—sue me. Admittedly, I don’t order out as much as I used to, partly because I’m more mindful of our family’s food budget, but also because my homemade orange chicken is delish.

If you’ve ever found yourself longing for that sweet, tangy, and irresistibly crispy bite that only orange chicken can provide, this recipe should satisfy your cravings. Okay, so it’s not low-fat or low-carb, but this recipe calls for quality ingredients. Personally, I buy organic chicken and/or local chicken when I can and use health-conscious oils like avocado. And while bottled orange juice can work for the sauce, trust me when I say that Tropicana has nothing on a freshly squeezed orange. You’ll be wondering why you ever ordered Chinese takeout in the first place.

Now, do I still give in to temptation and order the salt-laden, grease-ridden orange chicken drenched in a syrupy sauce with more artificial coloring than a clown wig? Of course! But let me tell you—it happens a lot less these days.

Is This Orange Chicken Recipe Healthy?

My take on orange chicken is definitely healthier than takeout, but it’s still fried and contains a fair amount of sugar. However, there are some easy ways to lower the fat and calorie count. For one, you can air-fry the chicken instead of deep-frying it. That way, you can reduce the oil content without compromising crispiness! Swapping out the sugar for a natural sweetener like agave or reducing it altogether also makes the sauce lighter. 

Additionally, for those following a vegan or vegetarian diet, replace the chicken with tofu or cauliflower—both taste delicious with the tangy orange sauce. Tofu is especially great because it acts like a sponge, soaking in all that flavor! Just make sure to press your tofu to remove excess moisture. Simply wrap it in a clean towel and place a heavy object on top for about 15-30 minutes.

Keeping It Crispy

There’s an authentic local Chinese restaurant called Emperor of China that I go to when my usual takeout spot just doesn’t cut it. What makes this place stand out is how they serve real Chinese food and Americanized favorites like orange chicken—both fantastic! One thing they’ve really nailed, which other places often miss, is the batter for their orange chicken. After some trial and error at home, I think I’ve discovered their secret. Their batter combines flour and cornstarch, giving the chicken a crispy crunch impervious to sauce.

Flour provides structure, and the cornstarch lightens the batter, resulting in crispy edges. Basically, the cornstarch isn’t gluten-heavy, so you get more crunch than chew. If you were just using flour, the battered chicken would have a softer texture. Cornstarch also absorbs less oil, which keeps the batter from getting soggy. Needless to say, I now use this method myself. As long as you fry at the right temperature, each bite stays crispy and delicious.

Serving Suggestions

Orange chicken pretty much requires Steamed Rice, which is great for soaking up all the delicious sauce. However, brown rice works just as well if you’d prefer something with more fiber. For an even lighter option, serve it with stir-fried or steamed veggies, like Steamed Broccoli or Snow Peas. Or, if you’d like something more flavorful, try it alongside a simple Vegetable Fried Rice. And I’d be remiss if I didn’t mention you should add an appetizer or two, like Crispy Fried Wontons or Crispy Air-Fryer Egg Rolls!

Recipe