Dinner
Orange Chicken
Tender chicken pieces are fried until golden and crispy, then tossed in a bright orange-ginger glaze that clings to every bite. This beloved takeout favorite balances sweetness, citrus tang, and savory depth with a signature glossy finish.
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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Orange Chicken — common questions
Can I make this ahead?
Fry the chicken and refrigerate it up to 1 day ahead, covered. Reheat gently in a 325°F oven for 10 minutes before making the glaze, which must be fresh and warm when combined with the chicken so it adheres properly.
Can I use chicken breast instead of thighs?
Yes, but thighs stay juicier when fried; if using breast, pound pieces to even thickness and don't exceed 4 minutes frying time per batch to prevent drying.
What's the most common mistake?
Crowding the pan during frying—the temperature plummets and chicken steams instead of crisping. Fry in small batches and let the oil return to 350°F between batches.
Can I make this in an air fryer?
Yes: coat chicken in the cornstarch mixture and air fry at 400°F for 12 minutes, shaking the basket halfway through. The exterior won't be as crispy as deep-fried, but it works; still toss with fresh warm glaze immediately after.
What should I serve with orange chicken?
Steamed white rice or fried rice are traditional; the glaze soaks beautifully into the rice. Add a simple stir-fried vegetable like bok choy or broccoli on the side.
How do I store and reheat leftovers?
Refrigerate chicken and glaze separately in airtight containers up to 3 days. Reheat chicken in a 325°F oven for 8–10 minutes, then toss with reheated glaze; microwaving makes the coating soggy.
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