Classic orange chicken with steamed rice and broccoli

I love the way a bowl of steaming orange chicken can hush a chaotic day. The kitchen fills with that bright citrus perfume, the air warms, and suddenly everything feels like home — cozy, safe, and delicious. This recipe comes from those weeknights when I wanted restaurant flavor without the fuss: crispy, bite-sized chicken coated in a sticky, tangy-sweet orange glaze, paired with fluffy steamed rice and bright green broccoli. I’ll walk you through simple steps that reward patience with crunchy edges, glossy sauce that clings to every piece, and a dinner that makes the whole house lean in. Bring your favorite pan, a little patience, and let’s get that orange scent dancing through your kitchen.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Why This Recipe is Awesome

This version gives you crisp, golden chicken with a glossy, tangy-sweet orange sauce that’s sticky in the best way. It’s fast enough for a weeknight, impressive enough for guests, and forgiving if you pair it with store-bought orange juice. The contrast of crunchy chicken, silky sauce, fluffy rice, and tender-crisp broccoli hits every texture note—who doesn’t love a little crunch followed by a juicy bite? Bonus: the whole house smells like citrus and ginger, which is basically therapy.

Ingredients

For the Main Dish:

• 1.5 lb boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
• 1.5 tsp kosher salt, divided
• 1/2 tsp black pepper
• 2 large eggs, beaten
• 1/2 cup cornstarch (plus 2 tbsp cornstarch for sauce slurry)
• 3 tbsp vegetable oil (for frying)
• 1 tbsp sesame oil (optional, for flavor)

For the Sauce / Garnish:

• 1 cup fresh orange juice (or no-pulp store-bought)
• 1/3 cup packed brown sugar
• 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
• 2 tbsp rice vinegar
• 1 tbsp fresh grated ginger (or 1 tsp jarred)
• 2 cloves garlic, minced
• 2 tbsp cornstarch mixed with 1/4 cup water (slurry)
• Zest of 1 orange (optional, for brightness)
• 2 green onions, thinly sliced, and 1 tbsp sesame seeds for garnish
• 1.5 cups long-grain white rice (uncooked)
• 3 cups water (for rice)
• 1 lb broccoli florets, steamed

How I Make It

Step 1:

Start rice: rinse 1.5 cups long-grain rice until the water runs clear. Combine rice and 3 cups water with a pinch of salt in a saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 18 minutes. Turn off heat and let it rest, covered, for 5 minutes while you finish the chicken. That steam gives you fluffy grains that soak up the sauce beautifully.

Step 2:

Prep chicken: season the cut chicken pieces with 1 tsp kosher salt and 1/4 tsp black pepper. Put the beaten 2 eggs in one bowl and 1/2 cup cornstarch in another. Dredge each piece first in egg, then toss to coat in cornstarch — you want a light, even layer. Heat a large nonstick skillet over medium-high heat with 3 tbsp vegetable oil until it shimmers and gives a satisfying sizzle when you drop a crumb in.

Step 3:

Fry chicken in batches: add chicken without overcrowding and let it sear undisturbed until the bottom turns golden and crisp, about 3–4 minutes per side. Flip and cook another 2–3 minutes until edges look deeply golden and the pieces feel springy. Transfer cooked pieces to a wire rack (or paper towels in a pinch) to stay crisp. Don’t stack them or they steam and lose the crunch—trust me, you’ll notice the difference by bite two.

Step 4:

Make the sauce: wipe the pan and add 1 tbsp sesame oil if using, then sauté 1 tbsp grated ginger and 2 minced garlic cloves for 30 seconds until fragrant. Pour in 1 cup orange juice, 1/3 cup brown sugar, 1/4 cup soy sauce, and 2 tbsp rice vinegar. Bring to a gentle boil, then stir in the cornstarch slurry (2 tbsp cornstarch + 1/4 cup water). Simmer for 1–2 minutes until the sauce thickens to a glossy, clingy consistency—like pancake syrup but citrusy. If it thickens too much, stir in a tablespoon of water at a time.

Step 5:

Toss and finish: add the fried chicken back to the pan and toss to coat each piece in the sticky orange glaze. Heat together for a minute so the sauce really adheres and the chicken warms through. Toss in zest of 1 orange for brightness, then plate over rice with steamed broccoli. Sprinkle with sliced green onions and sesame seeds. Taste and add a pinch of salt if needed. That glossy, caramelized look? That’s the moment to call everyone to the table—dinner’s ready.

Pro Tips

• Use chicken thighs for juicier results; breasts dry faster. Trim visible fat for even cooking.
• Keep the oil hot and fry in batches to maintain the crisp texture. Crowding lowers oil temperature and causes soggy chicken.
• If the sauce separates or gets gritty, whisk in a splash of orange juice off heat and bring back to a gentle simmer.
• Want a lighter version? Bake at 400°F for 12–15 minutes on a wire rack over a sheet pan, flipping halfway. Then toss with sauce for crisp-ish edges.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Chicken ↔ firm tofu: Press tofu, cut into cubes, coat in cornstarch, and pan-fry for a vegetarian swap. The sauce stays the same.
• Soy sauce ↔ tamari for gluten-free; cornstarch already makes the recipe naturally gluten-free if you use tamari.
• Brown sugar ↔ honey or maple syrup: Use 3 tbsp honey and reduce orange juice by 1–2 tbsp to keep balance.
• Dairy-free option: This recipe already avoids dairy. If you need to swap butter in other dishes, use ¾ the amount of oil.

Variations & Tips

• Spicy: add 1 tsp chili paste or ½ tsp red pepper flakes to the sauce.
• Kid-friendly: reduce ginger and garlic, keep sauce sweeter with a touch more brown sugar.
• Ginger-forward: double the grated ginger for a zesty punch.
• Crunch boost: toss the finished chicken with toasted panko crumbs for extra texture.
• Creative twist: add roasted cashews and a splash of lime for citrus-nut depth and crunch.
• Herb pop: finish with chopped cilantro instead of green onions for a fresh finish.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook the chicken and cool completely, store sauce separately. Reheat chicken in a 350°F oven on a rack to restore crispness, then toss with warmed sauce just before serving.

Can I double the recipe?

Sure thing. Use two pans or cook in batches so you don’t overcrowd. You may need slightly more sauce—double it too if you like extra glaze.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and choose a neutral oil for frying; sesame oil works well for flavoring but not as the primary frying oil.

How do I know it’s done?

Look for deeply golden edges, a firm but springy bite, and internal temperature of 165°F when checked with a thermometer. The sauce should be glossy and cling to the chicken, not watery.

What if I don’t have ingredient X?

No orange juice? Use half orange juice concentrate plus water, or swap with pineapple juice for a tropical twist. No rice vinegar? Use apple cider vinegar with a little extra sugar.

How I Like to Serve It

I pile the orange chicken over a mound of steaming rice, nestle bright broccoli on the side, and pass extra sauce at the table for saucy lovers. A cold beer or a crisp white wine pairs beautifully, and this dish works for weeknights, casual dinner parties, or when you need a comfort-food hug. In summer I serve it with a simple cucumber salad; in winter it comforts like a warm sweater.

Notes

• Store leftovers in an airtight container for up to 3 days. Reheat in the oven or a hot skillet to keep chicken crisp.
• Safe cooking temp for chicken: 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade orange chicken masterpiece!