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Chinese Orange Chicken

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Turn simple ingredients into a homemade takeout-style treat with this Chinese Orange Chicken dish. Tender pieces of lightly battered chicken are fried to golden perfection, then coated in a vibrant orange glaze made with fresh juice, soy, and spices. The sauce thickens beautifully, covering every piece evenly. Fresh garnishes like orange zest and green onions add color and flavor. This easy meal combines crunchy texture with bright citrus goodness, making it a standout family dinner option.
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Updated on Sun, 04 May 2025 15:43:56 GMT
A dish with chicken and rice, plus orange slices on the side. Pin it
A dish with chicken and rice, plus orange slices on the side. | tastefullyrecipe.com

Super crunchy chicken chunks drenched in a shiny orange glaze bring this popular Chinese takeout favorite straight to your kitchen. The zesty citrus smell blends with mellow ginger and garlic hints, delivering a meal that beats your go-to restaurant version. This orange chicken turns basic items into an amazing dinner that puts authentic Asian tastes right on your plate.

I've tried making this dish many times, and I found that coating the chicken twice gives you that trademark crunch my family can't get enough of. The orange sauce has become our household favorite, with my kids always asking for "the chicken with the happy sauce."

Key Ingredients For Amazing Results

  • Boneless skinless chicken thighs: Give better taste and juiciness than breast meat, staying soft even when fried at high heat.
  • Fresh orange juice and zest: Bring natural sweetness and strong citrus flavor that store-bought juice just can't deliver.
  • Rice vinegar: Gives the right amount of sourness while keeping the sauce authentically Asian.
  • Light soy sauce: Adds savory richness without taking over the orange flavors.
  • Fresh ginger root: Creates a cozy, spicy background that powdered versions can't match.

Making Your Orange Chicken

Getting Ready:
Cut your chicken into same-sized 1-inch chunks to make sure they cook evenly. Wipe them completely dry using paper towels for extra crispiness.
Mixing Your Coating:
Stir cornstarch and flour together in a flat dish, adding plenty of salt and pepper. In another bowl, beat eggs until they're smooth.
Coating The Chicken:
First dunk each chicken bit in egg, then roll in the cornstarch mix, pushing lightly to cover it all. Set on a wire rack while you finish the rest.
Whipping Up The Sauce:
Mix fresh orange juice, zest, sugar, and vinegar in a pan over medium heat. Throw in chopped garlic and shredded ginger, stirring until you smell them. Add some red chili flakes for mild heat. Cook until it gets thicker.
Frying Your Chicken:
Warm oil to exactly 350°F in a deep pot. Fry small batches of chicken until they turn deep gold, about 4-5 minutes. Put them on paper towels after.
Putting It All Together:
Dump hot orange sauce over your crispy chicken, turning gently to cover each piece. Sprinkle with fresh orange zest and green onion slices.
A plate of chicken with rice and vegetables. Pin it
A plate of chicken with rice and vegetables. | tastefullyrecipe.com

My family really goes crazy for the orange peel in this dish. My grandma told me that tossing in extra zest at the end makes everything taste fresher, a trick that turned my orange chicken from pretty good into absolutely fantastic.

Great Side Dishes

Put this bright chicken on top of fluffy jasmine rice to catch all that tasty sauce. Some steamed broccoli or sugar snap peas make a nice fresh contrast to the rich, crunchy chicken.

Switch Things Up

Want it hotter? Just throw in twice the chili flakes and some Szechuan peppercorns. Looking for something lighter? Try cooking the chicken in an air-fryer at 400°F for 12-15 minutes, flipping halfway.

Storing Leftovers

Keep any leftover chicken away from the sauce in sealed containers for up to three days. Warm chicken pieces in a 375°F oven until they're crispy again, then mix with reheated sauce.

A bowl of chicken and rice with a slice of orange on the side. Pin it
A bowl of chicken and rice with a slice of orange on the side. | tastefullyrecipe.com

I've spent so long tweaking this dish, and I've learned that getting restaurant-quality orange chicken comes down to balancing crispy texture with the right sauce thickness. This version nails both parts, creating something that always gets tons of compliments at family dinners and potlucks.

Frequently Asked Questions

→ Can I prep the chicken in advance?
It's tastiest made fresh, but you can make the sauce early and store it. Fry the chicken right before eating for the best crunch.
→ What oil should I use to fry?
Good choices include vegetable, canola, or peanut oil since they handle high heat and don’t overpower the flavors.
→ Can thighs replace chicken breasts?
Absolutely! Boneless, skinless thighs are a great option and stay juicy longer than breast cuts.
→ How should I keep leftover chicken?
Use an airtight container and refrigerate for up to 3 days. Warm it in the oven to revive a little crunch.
→ What pairs well with orange chicken?
Serve it alongside steamed rice, stir-fried veggies, noodles, or even a crunchy slaw.

Warm Chinese Orange Chicken

Discover how to create zesty Chinese Orange Chicken with crispy fried chicken bites and a homemade tangy-sweet orange glaze.

Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes
By: Patricia


Difficulty: Intermediate

Cuisine: Asian-Inspired

Yield: 4 Servings

Dietary: Dairy-Free

Ingredients

→ Chicken Batter

01 A pinch of salt, to taste
02 1/3 cup plain flour
03 1/3 cup cornstarch
04 3 large fresh eggs
05 4 chicken breasts, boneless and skinless, chopped into small cubes
06 Enough vegetable oil to fry the chicken

→ Citrusy Sauce

07 1 tablespoon cornstarch mixed into 2 tablespoons of water to thicken
08 1/2 teaspoon crushed red pepper flakes
09 1 cup fresh-squeezed orange juice (about 4 oranges)
10 1/4 teaspoon minced garlic or garlic powder
11 2 tablespoons soy sauce
12 2 tablespoons vinegar (white or light rice vinegar)
13 1 tablespoon finely grated orange peel (zest)
14 1/2 cup white sugar
15 1/4 teaspoon ground ginger or finely grated fresh ginger

→ Toppings

16 Sliced green onions (scallions)
17 Additional orange zest for garnish

Instructions

Step 01

In a medium saucepan, combine orange juice, vinegar, soy sauce, sugar, ginger, chili flakes, and garlic. Let the mixture cook gently for about 3 minutes, stirring often to blend everything together.

Step 02

Mix water with cornstarch until smooth. Add it to your simmering pot and cook for a few minutes until the sauce gets thick and shiny. Stir in orange zest at the end, then set it aside to cool slightly.

Step 03

In one shallow dish, beat the eggs until smooth. In another dish, combine salt, cornstarch, and flour evenly.

Step 04

Dip each piece of chicken into the egg mixture first, then coat it fully with the flour mixture. Keep the coated chicken on a separate plate.

Step 05

Heat your frying oil to 350°F in a large heavy pan or deep fryer. Cook the prepared chicken in small batches for about 2-3 minutes each, flipping as needed. Once golden and crunchy, transfer to paper towels to drain excess oil.

Step 06

Toss the freshly fried chicken with the warm orange sauce to coat each piece evenly. Sprinkle with chopped green onions and more orange peel on top. Serve while hot, and offer extra sauce for drizzling over your rice or vegetables.

Notes

  1. You won’t need to order takeout when you can whip up tangy orange chicken with crunchy bites and a sweet, sticky sauce at home.
  2. Save leftover orange sauce—it’s great for drizzling over bowls of veggies or rice.

Tools You'll Need

  • A sturdy pot for frying or a fryer
  • A thermometer for cooking
  • One medium pot for the sauce
  • A couple of shallow bowls for prepping
  • A few paper towels to soak up oil
  • A whisk for mixing

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Uses eggs
  • Contains gluten (flour and soy sauce)
  • Includes soy products