Name: Chinese Orange Chicken Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Chinese-American
Ingredients: 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces; ½ cup cornstarch; ½ cup all-purpose flour; 2 eggs, beaten; Vegetable oil for frying; 1 tablespoon vegetable oil; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; ½ teaspoon red pepper flakes (optional); ¾ cup orange juice (fresh or bottled); ¼ cup soy sauce; ⅓ cup granulated sugar; 2 tablespoons rice vinegar; 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry); Zest of 1 orange; Sliced green onions and sesame seeds for garnish (optional)

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Get ready to add a tantalizing twist to your dinner table with Chinese Orange Chicken, a dish that perfectly balances crispy, golden bites of tender chicken with a luscious, tangy orange sauce. This homemade version rivals your favorite takeout, delivering bright citrus flavor, savory notes, and that signature sticky finish all in one glorious bowl. Whether you’re feeding a family or craving a speedy weeknight dinner, this recipe is destined to become your new go-to when you want something both comforting and exciting.

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Ingredients You’ll Need

Making unforgettable Chinese Orange Chicken starts with a handful of pantry staples and a few fresh essentials. Each ingredient has a unique part to play—adding crunch, zest, heat, or that sweet tangy magic the dish is famous for.

Chicken: Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces, ensure every mouthful is juicy and satisfying.
Cornstarch: This helps create a beautifully crisp and light coating on the chicken, locking in moisture and giving the final dish its addictive crunch.
All-purpose flour: Blended with cornstarch, flour rounds out the coating for that classic golden shell.
Eggs: The essential binder, giving the dry coating something to cling to and helping achieve that perfect crispness.
Vegetable oil (for frying): A neutral oil lets the flavors of the chicken and sauce shine while creating that irresistible texture.
Garlic: A must-have for building deep, aromatic flavor at the base of the sauce.
Fresh ginger: Adds a gentle kick and warmth, brightening every bite.
Red pepper flakes (optional): Sprinkle in for a subtle heat that balances the sweetness—add more or less to taste.
Orange juice: The star of the show, it infuses the dish with vibrant citrus notes whether fresh-squeezed or bottled.
Soy sauce: A splash of umami richness grounds the sweet and tart elements.
Granulated sugar: Gives the sauce its signature glaze and delightful balance of sweet-savory flavor.
Rice vinegar: This brings a gentle tang that heightens the citrus and keeps the sauce lively instead of cloying.
Cornstarch slurry: Whisked smooth with water, it thickens the sauce to that glossy, perfect consistency.
Orange zest: Just a pinch elevates the fragrance and doubles down on the orange flavor—you’ll notice the difference.
Garnishes: Sliced green onions and sesame seeds add color, freshness, and a little crunch to finish off your masterpiece.

How to Make Chinese Orange Chicken

Step 1: Prep and Coat the Chicken

Start by cutting your chicken into 1-inch pieces; bite-sized chunks ensure every piece gets perfectly crispy. Whisk together the cornstarch and flour in a bowl. In a separate bowl, beat the eggs. Dip each piece of chicken into the eggs, then dredge them through the cornstarch-flour mix, making sure they’re evenly coated on all sides. This double-layer of coating makes all the difference for that signature crispy shell in Chinese Orange Chicken.

Step 2: Fry the Chicken

Pour about 1 inch of vegetable oil into a deep skillet or wok and heat it over medium-high. Fry the chicken in batches, avoiding overcrowding—this helps each piece crisp up evenly. Cook the chicken for 4 to 5 minutes per batch, or until golden brown and cooked through. Transfer each batch to a paper towel-lined plate to drain excess oil. The end result should be irresistibly crunchy chicken bites that are perfectly ready to soak up that delicious orange sauce.

Step 3: Make the Orange Sauce

In a clean pan or your trusty wok, heat 1 tablespoon of vegetable oil over medium heat. Sauté the minced garlic, grated ginger, and red pepper flakes for about 30 seconds—just until their fragrance fills your kitchen. Stir in the orange juice, soy sauce, granulated sugar, rice vinegar, and orange zest. Bring the mixture to a gentle simmer. Now, whisk the cornstarch slurry into the simmering sauce; in a couple of minutes, it’ll thicken up and become glossy, clinging perfectly to the chicken.

Step 4: Combine and Finish

Add the crispy fried chicken straight into the pan of orange sauce. Gently toss everything together, ensuring each piece is thoroughly coated with that sticky, aromatic glaze. Let the chicken cook in the sauce for another minute or two to soak up all those vibrant flavors, then take the pan off the heat.

Step 5: Garnish and Serve

Sprinkle your Chinese Orange Chicken with sliced green onions and sesame seeds if you like—a little color and freshness go a long way. For the final flourish, serve up your masterpiece while it’s piping hot, preferably over fluffy steamed rice, to soak up every last drop of sauce.

How to Serve Chinese Orange Chicken

Garnishes

The right garnish isn’t just about looks—it can transform your Chinese Orange Chicken from delicious to extraordinary. A scattering of sliced green onions adds a crisp bite and a splash of color, while sesame seeds offer nutty flavor and irresistible crunch. A few orange zest curls sprinkled on top will bring extra wow-factor and remind everyone this dish is bursting with citrus goodness.

Side Dishes

While Chinese Orange Chicken can definitely shine on its own, pairing it with the right sides turns your meal into a true restaurant-style feast. Steamed jasmine rice is a classic, soaking up the sweet, tangy sauce beautifully. Roast some broccoli or fresh snap peas for brightness and crunch, or whip up a quick vegetable stir-fry for extra color and nutrition. Even simple steamed bok choy can be a refreshing counterpoint to the sticky chicken.

Creative Ways to Present

If you want to shake things up, try serving your Chinese Orange Chicken in lettuce cups for a fun, hands-on appetizer the whole family will love. For parties, offer it alongside toothpicks for easy snacking. Or, pile it onto a bed of fried rice or noodles for a different spin that’s just as irresistible. However you present it, the vibrant sauce and crispy chicken are always the stars of the show.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Chinese Orange Chicken, lucky you—it makes a fantastic next-day lunch. Simply place the cooled chicken in an airtight container and refrigerate for up to three days. The coating will soften a bit, but the flavor only deepens as the sauce soaks in.

Freezing

Want to stock your freezer with homemade takeout delights? You can! Let the chicken cool completely, then store it in a freezer-safe container (sauce and chicken together or separately). Freeze for up to two months. Thaw overnight in the fridge before reheating for best results.

Reheating

For another round of crispiness, reheat your Chinese Orange Chicken in a hot oven or air fryer—spread out the pieces and heat at 375°F for about 10 minutes, or until sizzling. The microwave is quick, but the coating might lose some of its crunch. Just remember, a splash of water or extra orange sauce can help loosen things up as it reheats.

FAQs

Can I make Chinese Orange Chicken gluten-free?

Absolutely! Swap the all-purpose flour for your favorite gluten-free blend, and use tamari instead of soy sauce. Check your cornstarch and rice vinegar labels to make sure they’re gluten-free, too.

What’s the best way to get the crispiest chicken?

The secret is in the double coating and hot oil. Make sure your oil is at the right temperature (about 350-375°F), fry the chicken in small batches, and don’t let the pieces touch too much as they fry. Using chicken thighs also helps keep the meat juicy inside.

Can I use orange marmalade instead of fresh orange juice?

You can, but the flavor will be sweeter and a bit different. If using marmalade, reduce the sugar in the sauce so it doesn’t get too sweet, and add a splash of water or extra vinegar to balance it out.

Is there a lighter way to cook the chicken?

Yes! For a healthier version, chicken pieces can be baked or air-fried until golden, then tossed in the orange sauce. The result will be a little lighter and less crunchy, but still delicious and loaded with that signature flavor.

Can I make this ahead for a party?

Definitely. Fry the chicken and prepare the orange sauce separately, then store them in the fridge. When you’re ready to serve, reheat both, toss together, and garnish just before bringing it out—it’ll be nearly as good as fresh.

Final Thoughts

Homemade Chinese Orange Chicken delivers all the bright, tangy, crispy joy you remember from your favorite restaurant, but tailored just the way you like it. Once you try your hand at this easy recipe, chances are you’ll skip the takeout menu next time those cravings hit. Grab your wok and a few simple ingredients—delicious, zesty satisfaction awaits!

Chinese Orange Chicken Recipe

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4.6 from 9 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Chinese Orange Chicken recipe is a delicious take on a popular Chinese-American dish. Crispy, tender chicken pieces coated in a sweet and tangy orange sauce, this dish is perfect for a homemade Asian-inspired meal.

Ingredients

Scale

For the Chicken:

1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
½ cup cornstarch
½ cup all-purpose flour
2 eggs, beaten
Vegetable oil for frying

For the Sauce:

1 tablespoon vegetable oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
½ teaspoon red pepper flakes (optional)
¾ cup orange juice (fresh or bottled)
¼ cup soy sauce
⅓ cup granulated sugar
2 tablespoons rice vinegar
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Zest of 1 orange
Sliced green onions and sesame seeds for garnish (optional)

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Instructions

Prepare the Chicken: Whisk together cornstarch and flour. Dip chicken pieces in beaten eggs, then coat in the flour mixture.
Fry the Chicken: Heat vegetable oil in a skillet. Fry chicken until golden brown and cooked through.
Make the Sauce: Sauté garlic, ginger, and red pepper flakes. Add orange juice, soy sauce, sugar, vinegar, and zest. Thicken with cornstarch slurry.
Combine: Toss fried chicken in the sauce until coated. Garnish with green onions and sesame seeds.
Serve: Serve hot over steamed rice.