Chinese Orange Chicken Recipe

Introduction

Chinese Orange Chicken is a deliciously tangy and crispy dish that brings a perfect balance of sweet, savory, and zesty flavors. Ideal for a weeknight dinner or when you want to impress guests with an easy homemade takeout favorite.

Ingredients

• 1 pound boneless skinless chicken thighs (about 6 thighs, or 3 chicken breasts*)
• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large egg
• 1 ¼ cups water
• 1 tablespoon vegetable oil (canola, sunflower etc.)
• Vegetable oil (for frying depending on the size of your pan)
• 1 large orange (juice and zest)
• 2 tablespoons soy sauce
• ¼ cup rice vinegar (or white vinegar)
• ½ cup brown sugar (packed)
• 2 large garlic cloves (minced, or 1 tsp garlic powder)
• 1 tablespoon cornstarch (mixed with 1 tbsp water)
• Sesame seeds (optional, for garnish)
• Green onions (chopped, optional, for garnish)
• Red pepper flakes (optional, for garnish)

Instructions

1. Step 1: Cut the chicken into 1-inch cubes.
2. Step 2: In a medium bowl, combine flour, cornstarch, salt, and pepper. Add egg, vegetable oil, and water. Whisk until the batter is smooth.
3. Step 3: Add the chicken pieces to the batter, ensuring each piece is thoroughly coated. Cover and chill in the refrigerator for 30 minutes (10 minutes if in a hurry).
4. Step 4: Heat about 2 inches of vegetable oil in a medium saucepan or deep fryer to 350˚F (177˚C). Line a plate with paper towels for draining.
5. Step 5: Fry the chicken in batches (10-15 pieces at a time), shaking off excess batter as needed. Fry for 2-3 minutes until golden, turning halfway through for even crispness.
6. Step 6: Remove chicken from oil and place on paper towels. Cover with foil to keep warm while preparing the sauce.
7. Step 7: In a medium saucepan, combine orange juice, orange zest, soy sauce, vinegar, brown sugar, and garlic. Heat over medium until it reaches a low boil.
8. Step 8: Taste the sauce and adjust the sweetness, saltiness, or acidity as desired.
9. Step 9: Stir the cornstarch slurry (cornstarch mixed with water) into the sauce. Stir constantly until it thickens and coats the back of a spoon.
10. Step 10: Add the fried chicken to the sauce and toss until each piece is evenly coated.
11. Step 11: Garnish with sesame seeds, green onions, and red pepper flakes if desired. Serve immediately.

Tips & Variations

• Use chicken breasts if you prefer leaner meat, but thighs provide juicier, more flavorful results.
• Adjust the level of sweetness and acidity in the sauce to your taste by modifying the brown sugar and vinegar amounts.
• For extra heat, add more red pepper flakes or a dash of chili garlic sauce to the sauce mixture.
• If you don’t have fresh orange, substitute with ½ cup orange juice concentrate and zest of half an orange.

Storage

Store leftover orange chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat to maintain crispiness, adding a splash of water or orange juice if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well if you prefer leaner meat, but thighs stay juicier and more tender after frying.

How do I make the chicken extra crispy?

Make sure the oil is hot enough before frying and avoid overcrowding the pan. Frying in small batches helps keep the oil temperature steady and the coating crispy.

Chinese Orange Chicken Recipe

Print Recipe

★★★★★

4.7 from 116 reviews

This Classic Chinese Orange Chicken features crispy fried bite-sized chicken pieces coated in a tangy, sweet, and savory orange sauce. The chicken is marinated in a light batter, deep-fried to golden perfection, then tossed in a homemade orange-infused sauce with a perfect balance of citrus, soy, and a hint of spice. Garnished with sesame seeds, green onions, and red pepper flakes, this recipe makes an irresistible and restaurant-quality dish perfect for weeknight dinners or entertaining guests.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Chicken and Batter

• 1 pound boneless skinless chicken thighs (about 6 thighs, or 3 chicken breasts)
• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large egg
• 1 1/4 cups water
• 1 tablespoon vegetable oil (canola, sunflower, etc.)
• Vegetable oil (for frying, amount depends on pan size)

Orange Sauce

• 1 large orange (juice and zest)
• 2 tablespoons soy sauce
• 1/4 cup rice vinegar (or white vinegar)
• 1/2 cup brown sugar (packed)
• 2 large garlic cloves (minced, or 1 tsp garlic powder)
• 1 tablespoon cornstarch (mixed with 1 tablespoon water to make slurry)

Garnishes

• Sesame seeds
• Green onions (chopped)
• Red pepper flakes

Instructions

1. Prepare the Chicken. Cut the boneless skinless chicken thighs into 1-inch cubes to ensure even frying and consistent texture.
2. Make the Batter. In a medium bowl, whisk together all-purpose flour, cornstarch, salt, and black pepper. Add the egg, vegetable oil, and water, whisking until the batter is smooth and lump-free.
3. Coat and Chill the Chicken. Add the chicken cubes to the batter, making sure each piece is fully coated. Cover the bowl and chill in the refrigerator for 30 minutes to help the batter adhere better; alternatively, if short on time, 10 minutes will suffice.
4. Preheat Oil for Frying. In a medium saucepan or deep fryer, pour about 2 inches of vegetable oil and heat it to 350˚F (177˚C). Prepare a plate lined with paper towels to drain the fried chicken.
5. Deep Fry the Chicken. Working in batches of 10-15 pieces to avoid overcrowding, carefully add the battered chicken cubes to the hot oil. Fry for 2-3 minutes until golden and crispy, turning halfway through using a slotted spoon to ensure even cooking.
6. Drain and Keep Warm. Remove fried chicken pieces from the oil and transfer them onto the paper towel-lined plate to drain excess oil. Cover loosely with foil to keep warm while preparing the sauce.
7. Prepare the Orange Sauce. In a medium saucepan, combine fresh orange juice, orange zest, soy sauce, rice vinegar, brown sugar, and minced garlic. Bring the mixture to a gentle boil over medium heat.
8. Taste and Adjust Sauce. Taste the sauce carefully and adjust sweetness, acidity, or saltiness by adding more sugar, vinegar, or soy sauce according to your preference.
9. Thicken the Sauce. Mix the cornstarch with water to make a slurry, then slowly pour it into the simmering sauce while stirring constantly. Continue stirring until the sauce thickens enough to coat the back of a spoon, which can range from 30 seconds to a few minutes.
10. Coat the Chicken with Sauce. Add the fried chicken pieces to the thickened orange sauce and toss well to ensure each piece is fully coated with the glossy, flavorful sauce.
11. Garnish and Serve. Sprinkle the orange chicken with sesame seeds, chopped green onions, and red pepper flakes if you like a bit of heat. Serve immediately for the best texture and flavor.

Notes

• For a healthier version, consider air frying the chicken instead of deep frying, though the texture will be slightly different.
• Adjust the sugar and vinegar amounts in the sauce to suit your taste buds—more sugar for sweetness, more vinegar for tanginess.
• If fresh oranges are unavailable, you can substitute with store-bought orange juice but zest adds essential flavor.
• Be careful not to overcrowd the frying pan to maintain oil temperature and crispiness.
• The batter can be prepared a day in advance and stored, but marinate the chicken fresh before frying.
• Use a candy or deep-fry thermometer for accurate oil temperature for the best crispy results.

Keywords: orange chicken, Chinese orange chicken, crispy orange chicken, fried chicken recipe, homemade orange chicken sauce