Chinese Orange Chicken Recipe
If you’ve ever craved that irresistible combo of crispy chicken, sweet-tangy citrus glaze, and a hint of warmth you get from your favorite takeout, you are going to adore this Chinese Orange Chicken. It’s a dish that delivers the perfect harmony of savory, zesty, and just a little bit spicy flavors, all wrapped up in a golden, crackly coating. When you make it at home, not only do you control the freshness and ingredients, you also get to indulge in this crowd-pleaser whenever the mood strikes—all with just a little bit of kitchen magic!
Ingredients You’ll Need
This Chinese Orange Chicken recipe keeps things straightforward, with ingredients you probably already have or can easily find at any grocery store. Each one is carefully chosen to create both the signature crunchy crust and that luscious orange sauce that clings to every bite.
- Boneless, skinless chicken thighs: Juicy and full of flavor, thighs stay tender even after frying, but you can substitute chicken breasts for a leaner option.
- Cornstarch: The secret weapon for a shatteringly crisp coating and a glossy, thick sauce.
- Large eggs: They help the breading stick and create that signature crunch when fried.
- All-purpose flour: Lightens the crust and keeps it from getting too dense.
- Salt and black pepper: Simple seasonings to bring out the chicken’s natural flavor.
- Vegetable oil: Neutral-tasting oil is best for frying to let the flavors of the chicken and sauce shine through.
- Orange juice: The bright heart of the sauce—use fresh if you can, for an even zippier citrus pop.
- Granulated sugar: Adds sweetness that perfectly balances the tartness of the orange and vinegar.
- Rice vinegar: Brings gentle acidity and depth, essential for that classic Chinese Orange Chicken tang.
- Soy sauce: Adds salty, umami richness to round out the sweet and sour elements.
- Orange zest: Packed with aromatic oils, this brings serious orange fragrance.
- Garlic: For a savory backbone that makes the sauce sing.
- Fresh ginger: Offers a subtle heat and complexity that’s hard to skip.
- Cornstarch slurry (cornstarch mixed with water): The quick trick to make your sauce thick enough to coat every crispy bite.
- Crushed red pepper flakes (optional): For those who crave a little fiery kick.
- Green onions: A pop of freshness and a splash of color for serving.
- Sesame seeds: Nutty, toasty crunch for that final dazzling touch.
How to Make Chinese Orange Chicken
Step 1: Coat the Chicken
Start by tossing your bite-sized pieces of chicken thigh with salt, pepper, flour, and cornstarch in a big mixing bowl. This first layer gets them well seasoned and ready to pick up that crisp exterior. Next, dunk each piece into beaten eggs so the breading sticks, then give it a quick roll back in a little cornstarch for extra crunch. This double-dip makes all the difference when it comes to getting those perfectly crispy bites just like your favorite Chinese Orange Chicken takeout spot.
Step 2: Fry Until Golden
Pour your vegetable oil into a deep skillet or wok—enough to shallow-fry the chicken in batches. Heat over medium-high heat until it shimmers, then carefully lower in the coated chicken pieces. Fry each batch for about 5 to 6 minutes, turning halfway, until deliciously golden and cooked through. Drain them on a paper towel–lined plate so they stay crisp while you make the sauce. This step gives the Chinese Orange Chicken its signature color and crunch!
Step 3: Make the Orange Sauce
In a new saucepan, mix together orange juice, sugar, rice vinegar, soy sauce, orange zest, minced garlic, and freshly grated ginger. Bring it all to a gentle simmer over medium heat, letting the flavors meld and the sauce develop its characteristic sweet-tart aroma. If you love a little heat, now’s the time to sprinkle in your crushed red pepper flakes. This aromatic blend is what really sets Chinese Orange Chicken apart from other stir-fried dishes!
Step 4: Thicken the Sauce
To give your orange sauce that irresistibly glossy, sticky finish, stir in your cornstarch slurry—just whisk cornstarch with a little cool water until smooth, then add it to the simmering sauce. Cook for about 2 minutes, stirring often, until the sauce thickens enough to coat a spoon. The magic happens quickly here, so keep a close eye!
Step 5: Toss and Finish
Add all your crispy fried chicken straight into the thickened orange sauce. Toss gently to coat every morsel, making sure the chicken stays crunchy and glossy. The zippy, sweet, and slightly spicy sauce clings to the golden pieces, transforming them into true restaurant-style Chinese Orange Chicken. Finish everything off by scattering on the green onions and sesame seeds for a touch of freshness and crunch. Serve hot and enjoy the mouthwatering aroma!
How to Serve Chinese Orange Chicken
Garnishes
Don’t skip the finishing touches! Sprinkle sliced green onions over the top for a fresh pop of color and sharpness that cuts through the rich glaze. A scattering of sesame seeds adds a toasty note and makes your Chinese Orange Chicken look absolutely irresistible, worthy of even the best takeout menus.
Side Dishes
This dish belongs on a bed of warm, fluffy steamed white rice, which soaks up every drop of juicy orange sauce. You can’t go wrong with a side of stir-fried broccoli, snap peas, or bok choy to add crunch and color. Fried rice, lo mein, or even plain brown rice also pair perfectly, letting the superstar flavors of your Chinese Orange Chicken shine through.
Creative Ways to Present
Try piling your orange chicken into lettuce cups for a lighter, hand-held appetizer. For a family-style feast, artfully arrange the chicken in the center of a big platter with an orange twist garnish—so festive, especially for parties. Mini skewers also make adorable finger food for kids and grown-ups alike. However you serve it, Chinese Orange Chicken always steals the show.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Chinese Orange Chicken (lucky you!), let it cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. While the coating will soften slightly, the flavors deepen even further, making leftovers almost as tasty as the first time around.
Freezing
For longer storage, freeze the cooled chicken (without any rice sides) in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. The sauce can be stored separately if you like, but both freeze well for up to 2 months. Defrost overnight in the fridge before reheating for best results.
Reheating
To bring your Chinese Orange Chicken back to life, reheat in a skillet over medium heat for the crispiest results, adding a splash of water or orange juice to loosen the sauce. You can also warm it in the microwave, but the coating may be softer. For a great crunch, pop the chicken in a hot oven for a few minutes before tossing with reserved sauce.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breasts work well for this recipe if you prefer white meat—they cook a bit quicker and are slightly leaner. Just be careful not to overcook them, as breast meat can dry out more easily than thighs.
Is there a way to make Chinese Orange Chicken less sweet?
Definitely. Try reducing the granulated sugar to 1/3 cup or add a splash more vinegar for extra tang. Taste as you go so you can customize the balance of sweet, tangy, and savory in your orange sauce.
Can I make this dish gluten-free?
Yes! Simply swap the all-purpose flour for a gluten-free flour blend, and use a gluten-free soy sauce or tamari. Double-check your cornstarch as well, but most varieties are naturally gluten-free.
Is there a healthier cooking option than deep-frying?
For a lighter version, try pan-searing the coated chicken in just a couple tablespoons of oil, or even bake the pieces at 425°F on a wire rack until crisp. The outside won’t be quite as crackly, but you’ll still get that signature Chinese Orange Chicken flavor with less oil.
Can I add vegetables to the dish?
Of course! Toss in some blanched broccoli, sliced bell peppers, or snap peas while mixing the chicken with the orange sauce. It’s a great way to bulk up the meal and add a fresh, colorful crunch.
Final Thoughts
There’s just something indescribably joyful about savoring homemade Chinese Orange Chicken—the zesty aroma, the glossy sauce, and that golden, crispy bite. Whether you’re serving a Friday night crowd or just treating yourself, this recipe is bound to become a go-to favorite. Dive in, have fun with it, and don’t forget to share a big bowl with someone you love!
Print
Chinese Orange Chicken Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Delight your taste buds with this homemade Chinese Orange Chicken recipe. Crispy fried chicken coated in a tangy orange sauce, garnished with green onions and sesame seeds, it’s a perfect balance of flavors and textures.
Ingredients
For the Chicken:
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup cornstarch
- 2 large eggs, beaten
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil for frying
For the Orange Sauce:
- 1 cup orange juice, fresh or bottled
- ½ cup granulated sugar
- â…“ cup rice vinegar
- ¼ cup soy sauce
- 1 tablespoon orange zest
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- ½ teaspoon crushed red pepper flakes (optional)
- 2 green onions, sliced
- 1 tablespoon sesame seeds for garnish
Instructions
- Prep the Chicken: Toss chicken with salt, pepper, flour, and cornstarch. Dip in beaten eggs and coat with cornstarch.
- Fry the Chicken: Fry in batches until golden brown and cooked through.
- Make the Orange Sauce: Combine orange juice, sugar, vinegar, soy sauce, orange zest, garlic, and ginger. Thicken with cornstarch slurry.
- Coat the Chicken: Toss fried chicken in the orange sauce until coated.
- Garnish and Serve: Garnish with green onions and sesame seeds. Serve hot with rice.
Notes
- For a lighter version, pan-sear the chicken instead of deep-frying.
- You can use chicken breasts as a substitute for thighs.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Deep Frying, Stovetop
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 cup with sauce
- Calories: 480
- Sugar: 24 g
- Sodium: 740 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 130 mg
