Chinese Orange Chicken Recipe

Chinese Orange Chicken is that ultimate takeout favorite you crave — crispy, juicy bites of chicken tumbled in a sweet-tangy, citrusy sauce that shimmers with orange zest. Making it at home is not only incredibly rewarding, but the flavor is so fresh and bold, you’ll quickly see why it’s a must in any homemade Asian-inspired meal lineup!

Ingredients You’ll Need

Despite its showstopping flavor, the ingredient list for Chinese Orange Chicken is invitingly short and easy to find. Each item matters: they layer together for that signature, glossy, citrusy coating and impossibly tender-crisp chicken.

• Boneless Skinless Chicken Breasts: Cut into bite-size pieces for quick, even cooking and a tender bite.
• Eggs: The first layer in the breading, giving the chicken surface a sticky hold for the flour and cornstarch.
• Cornstarch and Flour: This combo ensures maximum crunch and a delicate, crisp shell that soaks up sauce beautifully.
• Salt: Enhances both the chicken and the coating’s flavor.
• Oil for Frying: Use something neutral like canola, vegetable, or peanut oil to let those citrus notes shine.
• Orange Juice: The superstar — opt for freshly squeezed if you can for unbeatable brightness.
• Sugar: Balances the tartness and builds that caramelized, sticky sensation you love in orange chicken sauce.
• Rice Vinegar (or White Vinegar): Lifts the sauce with acidity, adding complexity that keeps each bite lively.
• Soy Sauce (or Tamari): Gives the sauce depth, savoriness, and a touch of umami; swap in tamari for gluten-free!
• Ginger and Garlic: Their aromatic warmth is the secret to that classic, deeply layered takeout flavor.
• Red Chili Flakes: Add just a whisper of heat to cut through the sweetness — adjust to taste!
• Orange Zest: Intensifies the citrus aroma and creates that unforgettable finish.
• Green Onions & Orange Zest (Garnish): Add a fresh, colorful punch when you’re ready to plate.

Variations

Think of this Chinese Orange Chicken recipe as your baseline masterpiece — it’s so easy to tweak and tailor to exactly what you’re craving. Don’t be afraid to mix things up to fit your favorite flavors or dietary needs!

• Make It Gluten-Free: Replace the soy sauce with tamari and use all cornstarch instead of flour in the coating for a dish that’s safe for gluten-sensitive friends.
• Use Chicken Thighs: Prefer dark meat? Swap in boneless, skinless chicken thighs for even juicier, richer bites.
• Extra-Spicy Orange Chicken: Double the red chili flakes or even swirl in a dash of sriracha for knockout heat.
• Vegetarian Twist: Try crispy tofu cubes or tempura cauliflower tossed in the same luscious orange sauce for a plant-based treat.

How to Make Chinese Orange Chicken

Step 1: Make the Orange Sauce

In a medium pot, combine orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat gently for about 3 minutes, stirring occasionally, until the sugar dissolves and the aromas start wafting. Meanwhile, whisk cornstarch with water in a small bowl to create a smooth slurry, then drizzle it into the bubbling sauce and whisk well. Allow the mixture to simmer for an additional 5 minutes, or until it thickens to a glossy, pourable consistency. Remove from heat and stir in the fresh orange zest for that unbeatable burst of citrus.

Step 2: Prep and Coat the Chicken

Pat your chicken pieces dry and set up two shallow dishes: one with whisked eggs, the other with a blend of flour, cornstarch, and a generous pinch of salt. Dip each piece of chicken into the egg, then into the dry mixture, pressing gently so every morsel is well-coated. Arrange the breaded chicken on a plate, ready for frying.

Step 3: Fry the Chicken

Heat 2 to 3 inches of neutral oil in a heavy-bottomed pot over medium-high heat. Use a thermometer for precision—the goal is 350°F (175°C) for perfect crispness. Working in batches, add the chicken and fry for 2–3 minutes, turning to ensure even golden color. Transfer the crispy bites to a paper towel-lined plate and repeat until all are cooked.

Step 4: Toss and Serve

Place the freshly fried chicken into a large mixing bowl. Pour over your warm orange sauce (save a bit if you want extra for drizzling later!) and gently toss until every piece is beautifully coated. Transfer to a platter and finish with a flurry of sliced green onions and more orange zest. Your homemade Chinese Orange Chicken is already making everyone hungry!

How to Serve Chinese Orange Chicken

Garnishes

Toss on sliced green onions and a little extra orange zest right before serving to wake up the whole plate with color and aroma. If you want to go all-in, sprinkle on some toasted sesame seeds for a nutty crunch that pops visually and flavor-wise.

Side Dishes

You can’t beat fluffy steamed white rice or jasmine rice to soak up that zippy orange sauce. For a balanced meal, add some simple sautéed broccoli or snap peas, or treat yourself to classic fried rice or a cool, crunchy Asian slaw on the side.

Creative Ways to Present

For something fun and unexpected, try serving Chinese Orange Chicken in lettuce cups for a party-perfect finger food moment, or pile it atop rice in a shallow bowl for effortless takeout-at-home vibes. Tiny appetizer skewers with orange chicken bites are also ridiculously adorable (and always disappear quickly at gatherings!).

Make Ahead and Storage

Storing Leftovers

Leftover Chinese Orange Chicken keeps beautifully in an airtight container in the refrigerator for up to three days. If you like to meal prep, store the chicken and sauce separately to preserve that crispy miracle as much as possible.

Freezing

To freeze, let the cooked chicken cool, then transfer to a zip-top freezer bag or sealed container. The sauce can be frozen separately in a small container—just thaw everything overnight in the fridge before reheating and tossing together.

Reheating

The quickest way to revive crispiness is to reheat the chicken in a 350°F oven or air fryer for a few minutes, then warm up the sauce separately. For a speedier lunch, microwave works in a pinch (though it will be less crisp), but a skillet on the stove over medium heat with a splash of extra sauce is a fantastic way to refresh leftovers.

FAQs

Final Thoughts

If you’re ready to bring a little takeout magic to your own kitchen, this Chinese Orange Chicken recipe will make you a believer. It’s bright, bold, and so satisfying — try it soon and make it your new favorite homemade treat!

Chinese Orange Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 342 reviews

• Author: Alvarez
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Category: Frying
• Method: Stovetop
• Cuisine: Chinese-American

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Description

This Chinese Orange Chicken recipe is a delightful combination of crispy fried chicken coated in a tangy orange sauce. It’s a popular dish in Chinese-American cuisine that is sure to impress your family and friends.

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Ingredients

Units USM Scale 1x2x3x

Chicken:

• 4 Boneless Skinless Chicken Breasts, cut into bite-size pieces
• 3 Eggs, whisked
• 1/3 cup Cornstarch
• 1/3 cup Flour
• Salt
• Oil for frying

Orange Chicken Sauce:

• 1 cup Orange Juice
• 1/2 cup Sugar
• 2 Tablespoons Rice Vinegar or White Vinegar
• 2 Tablespoons Soy Sauce (use tamari for a gluten-free dish)
• 1/4 teaspoon Ginger
• 1/4 teaspoon Garlic Powder or 2 garlic cloves, finely diced
• 1/2 teaspoon Red Chili Flakes
• Orange Zest from 1 orange
• 1 Tablespoon Cornstarch

Garnish:

• Green Onions
• Orange Zest

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Instructions

1. To make orange sauce: In a medium pot, combine orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for 3 minutes. In a small bowl, whisk 1 tablespoon of cornstarch with 2 tablespoons of water to form a paste. Add to orange sauce and whisk together. Continue to cook for 5 minutes until thickened. Remove from heat and add orange zest.
2. To make chicken: Combine flour, cornstarch, and salt in a shallow dish. Whisk eggs in another dish. Dip chicken in egg mixture, then flour mixture. Fry chicken in hot oil until golden brown. Toss fried chicken in orange sauce. Serve garnished with green onions and orange zest.

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