If you have ever wanted to recreate that irresistible takeout classic at home, this Chinese Orange Chicken Recipe is your golden ticket. Crispy, tender chicken pieces are enveloped in a glossy, vibrant orange sauce bursting with fresh citrus, a hint of ginger and garlic, and just the right touch of sweet and savory. It’s a dish that hits every note from crunchy to tangy and sweet, making it an absolute favorite to share with family and friends. Once you try this recipe, you’ll discover how simple ingredients come together to make a restaurant-quality meal right in your kitchen.
Ingredients You’ll Need
These ingredients are straightforward and pantry-friendly but are crucial for building the perfect balance of flavors and the iconic crisp texture that makes this dish so irresistible. Each one plays its role in delivering that classic combination of sweet, tangy, and umami goodness.
- Chicken breast (1 lb, boneless, skinless): Cut into bite-sized pieces for easy frying and perfect bite-sized portions.
- Egg white (1): Helps bind the marinade and contributes to a light, crispy coating.
- Low-sodium soy sauce (3 tbsp total): Provides depth and a gentle salty umami flavor without overpowering the dish.
- Cornstarch (¼ cup + 1 tbsp mixed with water): Key for coating crispiness and thickening the orange sauce to glossy perfection.
- All-purpose flour (½ cup): Combines with cornstarch to create a delicate, crunchy crust.
- Baking powder (½ tsp): Adds extra airiness to the coating for that coveted light and crispy texture.
- Salt (½ tsp): Enhances all the flavors without overwhelming.
- Vegetable oil (for frying): Neutral-flavored oil essential for frying the chicken to golden, crispy excellence.
- Fresh orange juice (¾ cup): Offers vibrant, tangy sweetness forming the heart of the orange sauce.
- Orange zest (1 tbsp): Adds intense citrus aroma and brightens the sauce.
- Granulated sugar (¼ cup): Balances tartness with sweetness, creating that perfect sweet-and-sour harmony.
- White vinegar (1 tbsp): Lends a gentle tang that cuts through sweetness and keeps the sauce lively.
- Sesame oil (1 tsp): Imparts a subtle nutty aroma that rounds out the flavor profile beautifully.
- Garlic (2 cloves, minced): Brings a punch of savory warmth to the sauce.
- Fresh ginger (1 tsp, grated): Adds a fresh, zingy spice that complements the citrus perfectly.
- Red pepper flakes (½ tsp, optional): Offers a gentle heat for those who love a little kick in their orange chicken.
How to Make Chinese Orange Chicken Recipe
Step 1: Marinate the Chicken
Start by whisking together the egg white, soy sauce, and cornstarch in a bowl to create a silky marinade. Once mixed, toss in the cut chicken pieces until they’re fully coated. This step might feel simple, but it’s essential—it helps tenderize the chicken and sets the stage for that crispy coating you’ll come to love. Let it marinate for about 10 to 15 minutes so the flavors seep in and the chicken gets nice and tacky for the next step.
Step 2: Prepare the Coating
While the chicken marinates, mix the all-purpose flour, cornstarch, baking powder, and salt in a separate bowl. This blend is your secret weapon for an irresistible crunch. Dredge each piece of marinated chicken in this dry mixture, making sure every bite is evenly coated. It might seem like a bit of extra work, but trust me, that crispy crust is worth every second.
Step 3: Fry the Chicken
Heat about two inches of vegetable oil in a deep skillet or wok until it reaches 350°F (175°C). Fry the chicken in batches (don’t overcrowd the pan!) for approximately 4 to 5 minutes or until each piece turns a perfect golden brown. This double-fried style gives you the crunch you crave while keeping the chicken juicy inside. Once fried, place the chicken on paper towels to drain excess oil—no one wants greasy bites!
Step 4: Make the Orange Sauce
Here’s where the magic happens. In a saucepan, combine fresh orange juice, orange zest, sugar, soy sauce, white vinegar, sesame oil, minced garlic, grated ginger, and optional red pepper flakes. Bring the mixture to a gentle simmer so all those flavors meld beautifully. Then add the cornstarch slurry (cornstarch mixed with water) and stir continuously until the sauce thickens to a luscious, glossy coat ready to cling to every crispy piece of chicken.
Step 5: Combine and Serve
Finally, toss the crispy fried chicken pieces in the fragrant orange sauce until every morsel is generously coated. This is the moment where crunch meets tangy sweet perfection. Serve immediately over fluffy steamed rice or alongside your favorite stir-fried veggies to soak up every last drop of that delectable sauce.
How to Serve Chinese Orange Chicken Recipe
Garnishes
A sprinkle of thinly sliced green onions or toasted sesame seeds adds a fresh, nutty contrast that elevates this dish both visually and flavor-wise. If you want to step it up a notch, a few sprigs of fresh cilantro or even a few extra curls of orange zest on top make a beautiful garnish and signal the citrusy delight awaiting each bite.
Side Dishes
The classic pairing is steamed jasmine rice or brown rice, which soaks up all the saucy goodness without competing with the bold flavors. To add some greens and texture, toss together a quick stir-fried medley of snap peas, bell peppers, and baby bok choy—it’s colorful, crunchy, and balances the meal perfectly. For a fun twist, serve with lightly fried egg rolls or steamed dumplings on the side.
Creative Ways to Present
For a casual family dinner or a dinner party, serve the Chinese Orange Chicken Recipe atop a bed of fragrant fried rice or nestled alongside crispy wonton chips for a fun finger-food option. You could also turn it into a vibrant lettuce wrap—lettuce leaves add fresh crunch and reduce carbs while making each bite feel light and refreshing. Presentation really invites you to savor every piece.
Make Ahead and Storage
Storing Leftovers
Leftover Chinese Orange Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Keep the chicken and sauce together if possible, as the flavorful sauce keeps the chicken moist and delicious after reheating. It’s perfect for quick lunches or a second dinner that feels just as satisfying as the first.
Freezing
If you want to prepare in advance, you can freeze the cooked chicken and sauce separately. Place the chicken in a freezer-safe bag or container, and do the same with the sauce in another container, both lasting up to 2 months. When ready, thaw overnight in the fridge for the best texture and flavor upon reheating.
Reheating
For the crispiest results, reheat the chicken in a hot oven at 350°F (175°C) for 10 minutes before tossing it in the warmed sauce on the stovetop. Alternatively, microwave the sauce and chicken separately and combine just before serving, though the texture won’t be quite as crisp. These tips help keep your leftovers tasting fresh and delicious.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs are juicier and add more flavor, but they require slightly longer frying times. Just make sure to cut them into similarly sized pieces so they cook evenly and maintain that perfect crispy coating.
How can I make this dish less sweet?
If you prefer a less sweet sauce, you can reduce the amount of granulated sugar slightly or balance it with a little extra vinegar. Taste as you go; the fresh orange juice also adds natural sweetness, so adjusting sugar will help tailor it to your preference.
Is it possible to bake instead of fry the chicken?
Yes, baking is an option for a lighter version. Toss the coated chicken on a parchment-lined baking sheet and bake at 425°F (220°C) for about 20-25 minutes, flipping halfway through. While it won’t be quite as crispy as frying, it’s a good alternative with less oil.
What can I substitute for fresh orange juice if I don’t have any?
Fresh orange juice really brightens the sauce, but if unavailable, you can use store-bought orange juice without added sugar. Avoid concentrates with preservatives or artificial flavors. Fresh zest is also important for that authentic citrus punch, so try to include it if possible.
Can I add vegetables directly into the sauce?
Definitely! Thinly sliced bell peppers, snap peas, or shredded carrots work well and add a wonderful crunch and color contrast. Toss them in the sauce just before adding the chicken so they stay crisp-tender rather than overcooked.
Final Thoughts
This Chinese Orange Chicken Recipe is one of those dishes that makes you want to hug your stove and invite everyone over to share in the deliciousness. Every step is packed with love, flavor, and little secrets to make sure each bite is better than the last. So go ahead, give this recipe a try, and experience the magic of crispy, juicy chicken wrapped in that unforgettable orange sauce—it’s comfort food elevated to something truly special.
Print
Chinese Orange Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese
Description
This Chinese Orange Chicken recipe features crispy fried chicken pieces coated in a tangy, sweet, and slightly spicy orange sauce. Perfectly balanced with fresh orange juice and zest, garlic, and ginger, this dish delivers the classic flavors of a popular Chinese takeout favorite you can easily make at home.
Ingredients
Chicken and Coating
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 egg white
- 1 tbsp low-sodium soy sauce
- ¼ cup cornstarch
- ½ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- Vegetable oil, for frying (about 2 inches deep)
Orange Sauce
- ¾ cup fresh orange juice
- 1 tbsp orange zest
- ¼ cup granulated sugar
- 2 tbsp low-sodium soy sauce
- 1 tbsp white vinegar
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ tsp red pepper flakes (optional)
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
Instructions
- Marinate the Chicken: In a bowl, whisk together the egg white, 1 tbsp soy sauce, and ¼ cup cornstarch until smooth. Add the bite-sized chicken pieces and toss to coat evenly. Allow the chicken to marinate for 10-15 minutes to absorb the flavors and help the coating stick better.
- Prepare the Coating: In a separate bowl, combine the all-purpose flour, ¼ cup cornstarch, baking powder, and salt. Dredge the marinated chicken pieces in this dry mixture, ensuring each piece is fully coated for a crispy exterior.
- Fry the Chicken: Heat about 2 inches of vegetable oil in a deep skillet or wok to 350°F (175°C). Fry the coated chicken in batches, avoiding overcrowding, for 4-5 minutes or until golden brown and crispy. Remove and drain on paper towels to remove excess oil.
- Make the Orange Sauce: In a saucepan over medium heat, combine fresh orange juice, orange zest, granulated sugar, soy sauce, white vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes if using. Bring to a simmer, stirring occasionally. Once simmering, stir in the cornstarch slurry and cook until the sauce thickens to a glossy consistency, usually 2-3 minutes.
- Combine and Serve: Toss the freshly fried chicken pieces in the thickened orange sauce until fully coated. Serve immediately over steamed rice or alongside stir-fried vegetables for a complete meal.
Notes
- Use fresh orange juice and zest for the best citrus flavor.
- Maintain the oil temperature at 350°F for perfectly crispy chicken; too low will make it greasy, too high will burn the coating.
- Frying in batches is important to prevent the temperature from dropping and ensure even cooking.
- Adjust red pepper flakes quantity or omit for less heat.
- This recipe can be made gluten-free by substituting all-purpose flour with gluten-free flour blends.
