Chinese Orange Chicken Recipe
If you’re anything like me, a plate of Chinese Orange Chicken instantly transports you to your favorite takeout spot, with memories of crispy bites tossed in a glossy, sweet-and-tangy sauce that’s citrusy, savory, and ever-so-satisfying. This homemade version puts you in control—using everyday ingredients for incredibly tender chicken coated in a vibrant orange sauce that bursts with fresh flavor, a hint of heat, and just the right amount of sticky goodness. Whether you’re craving comfort, looking to impress at dinner, or simply want to try your hand at a beloved classic, Chinese Orange Chicken deserves a spot at the top of your must-make list.
Ingredients You’ll Need
You’ll be surprised at how these simple kitchen staples come together to create something truly special. Each ingredient not only brings its own personality to the dish but helps create that irresistible crunch and zesty flavor we all love in Chinese Orange Chicken.
- Chicken thighs: Juicy and flavorful, they stay tender inside even after crisping up on the outside.
- Cornstarch: Essential for that iconic crispy coating—don’t skip it!
- All-purpose flour: Adds structure to the breading, helping it cling to each bite.
- Eggs: The “glue” that ensures every chunk is coated and ready for frying.
- Vegetable oil: Pick a neutral oil with a high smoke point for safe, crunchy frying.
- Fresh ginger: Brings zing and a little warmth to the sauce.
- Garlic: A savory must-have, lending its unmistakable aroma and depth.
- Red chili flakes (optional): Kick up the heat or skip for a milder version—your call.
- Fresh orange juice: Nothing beats the punch of fresh citrus in the sauce.
- Orange zest: The magic for a deeply aromatic, unforgettable glaze.
- Soy sauce: Provides saltiness and savory umami undertones.
- Sugar: Perfectly balances out the tang from the orange and vinegar.
- Rice vinegar: Adds brightness and keeps the sauce from becoming too sweet.
- Cornstarch-water slurry: Thickens the sauce for that signature shiny finish.
- Sliced green onions & sesame seeds: For fresh crunch and to make every plate pop with color and flavor.
How to Make Chinese Orange Chicken
Step 1: Coat the Chicken
Start by placing your bite-sized chicken thigh pieces into a big mixing bowl, and toss them well with cornstarch and flour until every morsel is evenly coated. This little coating step makes all the difference in creating the golden, crunchy shells that soak up the luscious orange sauce later on. Once coated, dip each piece into the beaten eggs, making sure it’s fully covered. Take your time here—extra care equals extra crisp!
Step 2: Fry Until Crispy
Heat up a generous amount of vegetable oil in a deep skillet or wok over medium-high heat. When it shimmers (test with a speck of flour—it should sizzle right away), add the chicken in batches. Don’t overcrowd the pan or the pieces may get soggy! Fry each batch for about 4–5 minutes, turning occasionally, until they’re gorgeously golden and cooked through. Remove each piece and let them rest on a paper towel-lined plate to stay extra crispy.
Step 3: Make the Orange Sauce
In a separate saucepan, add a touch of oil and sauté the grated fresh ginger, minced garlic, and red chili flakes (if using) for about 30 seconds—just until super fragrant. Add the fresh orange juice, orange zest, soy sauce, sugar, and rice vinegar. Stir it all together and bring to a pleasant simmer, letting the flavors mingle and bloom. When the sauce is bubbling gently, pour in the cornstarch slurry and keep stirring. Watch the sauce transform and thicken into a glossy, citrusy glaze after 2–3 minutes.
Step 4: Toss Chicken in the Sauce
Gently add your crispy chicken to the simmering orange sauce and toss everything together to coat every piece. Don’t be shy—make sure all the nooks and crannies soak in that bright, sticky loveliness! In just a minute or two, the chicken will glisten, promising flavor in every bite.
Step 5: Serve and Garnish
Transfer the finished Chinese Orange Chicken to a serving dish, then sprinkle generously with fresh green onions and sesame seeds. The contrast between the crunch, the juicy chicken, and pops of fresh garnish makes it irresistible. Serve piping hot and watch it disappear!
How to Serve Chinese Orange Chicken
Garnishes
To make your Chinese Orange Chicken really stand out, finish with a shower of sliced green onions and a sprinkle of sesame seeds. You can even add a few curls of extra orange zest to catch light and add more citrus aroma. These garnishes not only boost flavor, but also make the dish look restaurant-worthy.
Side Dishes
This dish deserves some classic companions! Steamed jasmine rice is a favorite—it soaks up the sauce like a dream. For extra color and crunch, pair with broccoli florets, snap peas, or even a side of simple stir-fried veggies. If you really want to go all out, a homemade egg drop soup or easy veggie fried rice is a winning combo with Chinese Orange Chicken.
Creative Ways to Present
Try serving Chinese Orange Chicken as an appetizer in lettuce cups for a fresh twist, or pile it on top of noodles for a slurp-worthy dinner. For family parties or potlucks, present it in a large communal bowl with big serving spoons and a side of colorful pickled veggies for extra zing.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chinese Orange Chicken in an airtight container in the refrigerator for up to 3 days. It’s just as delicious the next day, and the flavors deepen beautifully overnight!
Freezing
If you’d like to store it longer, let the chicken and sauce cool completely, then transfer to a freezer-safe container. The dish freezes well for up to 2 months. For the absolute best texture, keep the chicken and sauce separate—if possible—when freezing.
Reheating
The quickest way to restore crispiness is to reheat the chicken in a hot oven or air fryer at 375°F for 6–8 minutes, then toss with reheated sauce. Alternatively, you can microwave it—just know the coating will be softer but still very tasty.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works too—just remember it cooks a bit faster and can dry out, so don’t overcook during frying. Thighs tend to stay juicier, but both are delicious in Chinese Orange Chicken.
How do I make it less sweet or tangier?
Feel free to adjust the sugar or rice vinegar to match your taste. Add sugar in 1-tablespoon increments for more sweetness, or splash in a bit more vinegar or extra orange juice for extra tang.
Can I bake or air-fry the chicken for a lighter version?
Yes! Lay the coated chicken pieces on a parchment-lined baking sheet and spray lightly with oil. Bake at 425°F for 15–20 minutes (or until crisp), flipping once. Or air fry at 390°F for 10–12 minutes. The result is lighter but still packed with flavor.
Is it OK to use bottled orange juice?
Fresh orange juice truly makes the sauce pop, but in a pinch, bottled (preferably not-from-concentrate) orange juice can work. If you do use bottled juice, consider adding a little extra zest for a boost of bright, fresh flavor.
What other veggies can I add to the sauce?
This dish is flexible! Try tossing in steamed broccoli, red bell pepper strips, or snow peas as you finish the dish. They absorb the sauce beautifully and add even more color and crunch to your Chinese Orange Chicken.
Final Thoughts
There’s just something magical about making Chinese Orange Chicken at home—you get layers of flavor, unbeatable freshness, and the satisfaction that comes with every bite. Dive in, have fun with it, and don’t be surprised when your kitchen turns into everyone’s favorite “takeout” spot!
Print
Chinese Orange Chicken Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Chinese Orange Chicken recipe is a flavorful and crispy dish that rivals your favorite takeout version. Tender chicken pieces are coated in a tangy orange sauce, creating a perfect balance of sweet and savory flavors.
Ingredients
For the Chicken:
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- ½ cup cornstarch
- ¼ cup all-purpose flour
- 2 large eggs, beaten
- Vegetable oil for frying
For the Sauce:
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon red chili flakes (optional)
- 1 cup orange juice
- Zest of 1 orange
- ⅓ cup soy sauce
- ⅓ cup sugar
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Sliced green onions and sesame seeds for garnish
Instructions
- Prepare the Chicken: Coat chicken pieces with cornstarch and flour, then dip in beaten eggs.
- Fry the Chicken: Fry coated chicken until golden and crispy; drain on paper towels.
- Make the Sauce: Sauté ginger, garlic, and chili flakes, then add orange juice, zest, soy sauce, sugar, vinegar. Thicken with cornstarch mixture.
- Combine Chicken and Sauce: Toss fried chicken in the sauce until evenly coated.
- Serve: Garnish with green onions and sesame seeds before serving hot.
Notes
- For a healthier option, consider baking or air-frying the chicken.
- Adjust sugar or vinegar for personalized sweetness or tanginess.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 490
- Sugar: 18g
- Sodium: 980mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 145mg
