Easy Orange Chicken Recipe

I love a good orange chicken takeout, but sometimes I want something with a bit more complexity for my family dinner. The aroma of fresh orange zest and smoky gochugaru fills my kitchen when I make this easy orange chicken recipe. This recipe delivers all the sweet, tangy, and savory notes you crave, with a unique smoky kick that sets it apart from standard versions. We’ve elevated the classic with a hint of gochugaru and smoked paprika, creating a restaurant-quality glaze that balances heat and citrus perfectly. This recipe relies on crispy, bite-sized chicken thighs tossed in a glossy sauce that comes together faster than delivery for a satisfying weeknight meal.

An Easy Orange Chicken Recipe with a Smoky Gochugaru Glaze for Weeknights

The key to this delicious and hearty easy orange chicken recipe lies in the combination of crispy chicken and rich sauce. This version incorporates a unique smoky element that complements the brightness of the orange and sweetness of the brown sugar, making it an ideal choice for family dinners and quick meals. The preparation steps are designed for efficiency, focusing on a high-protein meal that’s simple to execute even on busy nights. This recipe truly transforms a common takeout dish into a family-friendly favorite that’s full of flavor.

Ingredients

• Boneless, skinless chicken thighs: Use 1 kg (2.2 lbs) of boneless, skinless chicken thighs, cut into 2.5 cm (1-inch) pieces. Thighs remain juicier and more tender during frying compared to breast meat, making them ideal for this hearty dish. Pat them thoroughly dry before preparation to ensure the best crispy coating.
• Breading components (Eggs, Cornstarch, Flour): You’ll need 2 large eggs, lightly beaten, for dipping. For the dry mix, combine 80 g (2/3 cup) cornstarch (divided), 60 g (1/2 cup) all-purpose flour, 5 ml (1 teaspoon) garlic powder, and 2.5 ml (1/2 teaspoon) black pepper. This combination provides a light, crispy texture without being overly heavy.
• Neutral oil for frying: Use about 500 ml (2 cups) of a high smoke point oil like canola, vegetable, or peanut oil. This amount ensures the chicken pieces are submerged enough for even cooking and a consistent golden brown color. Ensure the oil reaches 175°C (350°F) before adding the chicken.
• Orange sauce base (Juice, Zest, Soy Sauce, Vinegar): Use 120 ml (1/2 cup) fresh orange juice and 15 ml (1 tablespoon) orange zest for bright citrus flavor (avoid juice from concentrate). Combine with 60 ml (1/4 cup) light soy sauce (alcohol-free) and 45 ml (3 tablespoons) rice vinegar to achieve the characteristic tangy-sweet balance. If a deeper flavor is desired, try adding a splash of honey for extra richness.
• Aromatics and seasoning (Brown Sugar, Ginger, Garlic, Spices): 60 g (1/4 cup) packed light brown sugar provides deep caramel sweetness. Freshly grated ginger (15 ml / 1 tablespoon) and minced garlic (10 ml / 2 teaspoons) are essential for depth. The unique twist in this easy orange chicken recipe comes from 5 ml (1 teaspoon) smoked paprika and 5 ml (1 teaspoon) gochugaru (Korean chili flakes), which add a smoky, mild heat.
• Glaze thickener (Water and Cornstarch slurry): Use 60 ml (1/4 cup) water mixed with the remaining 40 g (1/3 cup) cornstarch from the initial amount. This slurry creates a glossy, syrupy consistency for the sauce. Add to the sauce mixture gradually while whisking to avoid lumps.
• Garnishes: Garnish with 15 ml (1 tablespoon) toasted sesame seeds for crunch and 2 thinly sliced green onions for fresh color and flavor contrast. Toasting the sesame seeds briefly enhances their nutty flavor.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

Here’s how to bring together this easy orange chicken recipe from start to finish. Following these steps ensures crispy chicken and a perfectly balanced, thick glaze that coats every piece.

1. Prepare the chicken pieces and breading mixture: Pat the 1-inch chicken thigh pieces very dry using paper towels; this is essential for a crispy result in this easy orange chicken recipe. In a shallow bowl or plate, combine 40 g (1/3 cup) of the cornstarch, all-purpose flour, garlic powder, and black pepper, mixing well. In another shallow bowl, lightly beat the 2 large eggs, ensuring they are ready for the coating process.
2. Dredge and prepare for frying: Dip each chicken piece into the beaten egg mixture first, allowing any excess egg to drip off naturally. Transfer the egg-coated pieces into the flour mixture, tossing to ensure a thorough and even coating on all sides. Shake off any excess coating and arrange the pieces on a wire rack to rest for a few minutes while the oil heats up.
3. Fry the chicken: Heat the 500 ml (2 cups) of neutral oil in a large wok or deep skillet over medium-high heat until the temperature reaches 175°C (350°F). Fry the chicken pieces in small batches for 5-7 minutes per batch; overcrowding the pan will lower the oil temperature and lead to soggy chicken. Remove the golden brown, cooked-through chicken using a slotted spoon and place them on a wire rack set over paper towels to drain excess oil, keeping them crispy.
4. Prepare the smoky gochugaru-kissed glaze: While the chicken is frying, start the sauce by whisking together the fresh orange juice, orange zest, light soy sauce, rice vinegar, brown sugar, grated ginger, minced garlic, smoked paprika, and gochugaru in a medium saucepan. In a separate small bowl, prepare the slurry by whisking the remaining 40 g (1/3 cup) cornstarch with the 60 ml (1/4 cup) water until smooth. Whisk the slurry into the saucepan containing the other glaze ingredients.
5. Thicken the glaze: Bring the sauce mixture to a simmer over medium heat, stirring constantly, and continue to cook for 3-5 minutes until the sauce thickens to a glossy, syrupy consistency. The gochugaru flakes will add a beautiful reddish hue and texture to the glaze as it simmers. Adjust the heat as needed to maintain a gentle simmer and avoid burning the sugar. If the glaze looks too thin after simmering for 5 minutes, increase the heat slightly, or check that your slurry was mixed properly.
6. Toss the chicken and serve: Add all of the crispy fried chicken pieces to the thickened glaze and toss gently with tongs until every piece is thoroughly coated in the rich, shiny sauce. Plate the finished chicken immediately over a bed of fluffy white rice. Garnish generously with toasted sesame seeds and thinly sliced green onions for presentation and texture. This final toss ensures every piece of chicken for the easy orange chicken recipe is covered in the smoky glaze.

Why This Orange Chicken Recipe Uses Thighs Instead of Breasts

We specifically chose boneless, skinless chicken thighs for this hearty, family-friendly meal. Unlike breast meat, which can dry out quickly when fried, thighs remain incredibly juicy and tender. The higher fat content of thighs provides a much richer flavor profile and a more satisfying texture when coated in the thick glaze, ensuring a comforting result every time. This choice is key to making this easy orange chicken recipe feel truly substantial.

Flavor Notes and Ingredient Swaps for the Smoky Glaze

The secret to this easy orange chicken recipe is the unique smoky-sweet glaze. Gochugaru (Korean chili flakes) provides a mild, fruity heat and vibrant reddish color without overwhelming spice. Smoked paprika adds a deep, savory note that balances the sweetness from the brown sugar and orange juice. If gochugaru isn’t available, try a pinch of cayenne pepper, though it won’t have the same fruity depth. To reduce the smoky flavor, simply use regular paprika instead.

FAQs

Q: Can I bake or air fry the chicken for a healthier alternative?

Yes, for a lighter version, preheat your air fryer to 200°C (400°F). Spray the breaded chicken pieces with cooking spray and air fry for 10-12 minutes, flipping halfway through, until crispy and golden brown. The texture won’t be identical to deep frying, but it’s a great option for a healthier, quick meal.

Q: Can I prepare the sauce ahead of time for faster weeknight cooking?

Absolutely. The orange chicken glaze can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat the sauce gently over low heat before adding the freshly fried chicken. The sauce might thicken more as it cools; simply add a splash of water when reheating if needed.

Q: Why did my chicken turn out soggy after I tossed it in the sauce?

Soggy chicken typically happens when the chicken wasn’t properly drained after frying, or if the glaze wasn’t thick enough. To fix this, ensure the glaze has simmered long enough to reach a syrupy consistency before tossing the chicken immediately before serving. I always toss the chicken in the glaze right before serving to keep the crispy exterior.

Q: Is Gochugaru very spicy? How much should I use for kids?

Gochugaru typically has a mild to medium heat level, much milder than cayenne pepper. The 1 teaspoon in this recipe provides a gentle warmth, not intense spice. If serving young children, you can reduce the amount to 1/2 teaspoon or omit it entirely and just rely on the smoked paprika for depth.

Q: What are the best side dishes to serve with this easy orange chicken recipe?

Fluffy white rice (Jasmine or Basmati) is classic for pairing with this easy orange chicken recipe. Steamed broccoli, green beans, or snap peas add fresh, green elements that cut through the richness. For something different, try serving it over noodles or alongside quick stir-fried vegetables.

Q: Can I use pre-cut orange chicken from the grocery store?

While convenient, pre-cut chicken from the store often has preservatives or coatings that can interfere with the final texture and flavor of a homemade glaze. For best results, cut the chicken thighs yourself as described in the instructions. It ensures the breading sticks properly to the meat and not a pre-treatment.

Conclusion

This easy orange chicken recipe proves that homemade takeout can be just as delicious as restaurant versions, if not better, and it’s a perfect solution for a hearty weeknight dinner. Pin this recipe to save it for later and try it out this week for a flavorful meal that your family will ask for again.

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