Crispy Orange Chicken brings a joyful twist to your Christmas dinner. Each bite bursts with tangy-sweet citrus and tender chicken wrapped in a golden, sticky glaze. It’s quick, simple, and sure to impress everyone at your holiday table. Perfect for cozy family nights or festive feasts, this stovetop favorite tastes like takeout but feels homemade and heartwarming.
Table of Contents
Why You’ll Love This Orange Chicken
You’ll love this Orange Chicken because it’s crispy, vibrant, and packed with bold citrus flavor. The golden coating stays crunchy while the glaze clings perfectly, giving that sweet-tangy magic in every bite. Unlike heavy takeout versions, this one uses wholesome, real ingredients you already know.
The fresh orange zest adds brightness, while coconut aminos bring rich, savory depth without soy. You can make it entirely on the stovetop, which saves time and cleanup. It’s naturally gluten-free and AIP-friendly with a few tweaks.
Whether you’re serving it for a cozy dinner or adding it to your Christmas menu, it’s guaranteed to stand out. It’s healthier than takeout yet just as satisfying. Each juicy bite reminds you that homemade food can be simple, fun, and absolutely delicious.
Ingredients You’ll Need
For the Chicken
Start with 1 pound of boneless, skinless chicken breasts cut into bite-sized pieces. Chicken breast cooks quickly and stays tender when fried right. Season it with sea salt and a touch of orange zest for instant flavor.
Cassava flour keeps the batter light and grain-free. Combine it with garlic powder and a pinch of salt for flavor. The secret to crisp texture lies in freshly carbonated water, which makes the batter airy and fluffy. Arrowroot starch adds the final crunch when you coat the chicken before frying.
For frying, use avocado oil or coconut oil. Both handle medium-high heat well and keep the flavor clean. If you’re following an AIP diet, this entire setup works beautifully since it’s naturally free of grains and soy.
For the Orange Sauce
The sauce brings everything together. You’ll need orange juice and zest for brightness, coconut aminos for umami, apple cider vinegar for tang, and honey for gentle sweetness. Garlic and ginger create a bold, fragrant base, while chili flakes add just a bit of heat.
If you prefer a mild version or follow the AIP protocol, simply omit the chili flakes. You can also adjust sweetness by adding more or less honey. The balance of citrus, savory notes, and spice creates that restaurant-quality flavor without any artificial sauces.
Garnish and Serving Options
Top your finished Orange Chicken with chopped green onions and a sprinkle of toasted sesame seeds for a bit of crunch. Both add color and texture to the plate. For AIP eaters, skip the sesame seeds and enjoy a clean, crisp finish. Serve it over cauliflower rice, white rice, or even a fresh salad for a lighter meal.
How to Make Orange Chicken Step-by-Step
Step 1 – Prepare the Chicken
Cut the chicken into small, even pieces so they cook evenly. Then season with half the salt and a bit of orange zest. This first step helps the flavor sink into the meat before you fry it.
Step 2 – Make the Batter
In a bowl, whisk cassava flour, garlic powder, and the rest of the salt. Slowly add freshly carbonated water until the mixture turns smooth and slightly bubbly. The fizzy water keeps the batter light, which helps the chicken crisp beautifully once fried.
Step 3 – Coat and Fry
Dip each piece of chicken into the batter, then coat it with arrowroot starch. Work in batches to avoid clumping. Lay the coated pieces on parchment paper so they don’t stick.
Heat oil in a skillet over medium heat. Once hot, fry the chicken in batches until golden brown, about 5–7 minutes per side. Turn each piece carefully for an even crisp. When done, set them aside on a paper towel to rest while you make the sauce.
Step 4 – Make the Orange Sauce
In a small bowl, mix orange juice, zest, coconut aminos, apple cider vinegar, and honey. In the same skillet, sauté garlic, ginger, and chili flakes for 30 seconds until fragrant. Pour in your sauce mixture and bring it to a gentle boil. Let it simmer until slightly thickened. You’ll notice the color deepen and the aroma turn rich and citrusy.
Step 5 – Combine and Serve
Return the fried chicken to the skillet and toss it in the sauce until each piece is coated and glossy. Let it cook for another 3–5 minutes so the glaze clings perfectly. Serve warm, sprinkled with green onions and sesame seeds if desired.
Recipe Tips for Perfect Orange Chicken
Always use freshly carbonated water to keep your batter light and crisp. It makes a big difference in texture. Work in small batches when coating and frying, since crowding the pan traps steam and makes the coating soggy.
If the sauce becomes too thick, just splash in a little water or orange juice to loosen it up. If it’s too thin, simmer for a few more minutes until it sticks to the spoon. Avoid overcooking the sauce, or it may caramelize too fast.
For best results, serve your Orange Chicken right away. The crispy coating starts to soften as it sits. If you must wait, keep it warm in the oven at a low temperature for a short time. With these small steps, you’ll enjoy the same texture every time.
Storage and Reheating Tips
Orange Chicken tastes best freshly made, but you can refrigerate leftovers for up to three days. Store them in an airtight container. Avoid freezing since the coating will lose its crunch.
To reheat, skip the microwave and use an air fryer or skillet. Both bring back that crispy texture easily. Add a small drizzle of water to the pan to keep the sauce from drying out. In just a few minutes, your leftovers will taste as good as new.
Serving Ideas for Christmas Dinner
This Orange Chicken fits beautifully into any Christmas dinner spread. Pair it with steamed jasmine rice or cauliflower rice for a lighter touch. It also tastes amazing alongside sautéed greens, roasted vegetables, or even a bright citrus salad.
The sweet, tangy sauce complements other festive dishes like roasted meats or sweet potatoes. For a fun twist, serve it family-style so everyone can dig in together. Its golden glaze adds a cheerful color to your holiday table, making the whole meal feel extra special.
Frequently Asked Questions
What is an interesting fact about orange chicken?
Orange Chicken was first created in the United States, not China. It’s a delicious Chinese-American invention that quickly became a takeout favorite.
How long can orange chicken sit out?
It can safely sit out for up to two hours. After that, refrigerate any leftovers to keep them fresh.
What is needed for orange chicken?
You’ll need chicken, cassava flour, arrowroot starch, orange juice, zest, coconut aminos, vinegar, honey, and aromatics like garlic and ginger.
How long can you keep orange chicken in the fridge?
Keep it up to three days in an airtight container. Reheat in an air fryer or skillet for the best texture.
Related Recipes to Try
- sweet and spicy Korean fried chicken
- Chinese beef and broccoli recipe
- 3-ingredient orange chicken
- sticky sesame cauliflower
- easy Hawaiian chicken sheet pan
- whole30 Chinese chicken salad
Conclusion
If you’re craving something bright, flavorful, and festive, this Orange Chicken deserves a spot on your Christmas dinner table. It’s crispy on the outside, juicy on the inside, and bursting with sweet-tangy flavor. You’ll love how simple it is to make at home without takeout shortcuts.
Serve it hot, share it with your family, and watch it disappear faster than any gift under the tree. For more comforting and creative ideas, visit Pinterest and explore more recipes that keep your kitchen cozy all year long.
Print
Crispy Orange Chicken for a Festive Christmas Dinner
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Crispy Orange Chicken with a tangy sweet glaze and tender bites. Simple stovetop method, holiday ready, and naturally gluten free with AIP-friendly tweaks.
Ingredients
Chicken
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
3/4 tsp sea salt, divided
1 tbsp orange zest
1/2 cup cassava flour
1/2 tsp garlic powder
3/4 cup freshly carbonated water
1 cup arrowroot starch
1/4 cup avocado oil or coconut oil
Orange Sauce
3/4 cup orange juice
1 tbsp orange zest
1/2 cup coconut aminos
2 tbsp apple cider vinegar
2 tbsp honey
4 garlic cloves, minced
1 inch ginger, grated
1/2 tsp chili flakes, optional
Garnish
Chopped green onions, optional
Toasted sesame seeds, optional
Instructions
1. Cut chicken into bite sized pieces and season with half the salt and the orange zest.
2. Whisk cassava flour, remaining salt, and garlic powder. Slowly add freshly carbonated water until smooth.
3. Dip chicken pieces into batter. Lightly coat in arrowroot starch in batches and lay on parchment.
4. Heat oil in a skillet over medium heat. Fry chicken in batches until golden on all sides, about 5–7 minutes. Set aside.
5. In a bowl, combine orange juice, orange zest, coconut aminos, apple cider vinegar, and honey.
6. In the same skillet, sauté garlic, ginger, and chili flakes until fragrant. Pour in the sauce mixture and bring to a boil to thicken.
7. Return fried chicken to the pan. Toss until coated and sticky, about 5 minutes.
8. Serve warm. Garnish with green onions and sesame seeds if desired.
Notes
Work in batches when coating chicken in arrowroot starch to prevent clumping. Add more starch if needed.
Use freshly carbonated water for a light, airy batter and optimal crispiness.
Enjoy immediately for the best crunch.
Do not freeze.
Reheat on the stovetop or in an air fryer to restore crisp texture.
For AIP, omit chili flakes and sesame seeds.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Christmas Dinner Recipes
- Method: Stovetop
- Cuisine: Chinese-American
