If you’ve ever found yourself craving that perfect balance of sweet, tangy, and crispy goodness from Chinese takeout, then this Chinese Orange Chicken Recipe is your new best friend. Loaded with crispy fried chicken pieces coated in a glossy, zesty orange sauce, this dish brings vibrant flavor and satisfying texture right to your kitchen. It’s a homemade classic that’s easy to prepare, absolutely addictive, and sure to become a favorite for family nights or anytime you want a joyful burst of flavor.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the first step in creating a fantastic Chinese Orange Chicken Recipe. Each one plays a crucial role, whether it’s the cornstarch for that perfect crunch or the orange zest that really brightens the sauce.
- Chicken thighs or breasts (1 1/2 pounds, cut into 1-inch pieces): Thighs offer juicy tenderness; breasts provide a leaner option, both work beautifully.
- Cornstarch (1/2 cup): Essential for creating a crisp coating that stays crunchy even after saucing.
- All-purpose flour (1/2 cup): Works with cornstarch to give the chicken bite a light, crispy crust.
- Eggs (2 large, beaten): Binds the flour and cornstarch to the chicken perfectly.
- Salt (1/2 teaspoon): Simple but important for enhancing the chicken’s natural flavor.
- Vegetable oil (for frying): Neutral oil heats evenly for the perfect golden fry.
- Garlic (2 cloves, minced): Adds aromatic depth and a hint of savoriness.
- Fresh ginger (1 teaspoon, grated): Brings a warm, spicy kick to the sauce.
- Crushed red pepper flakes (1/2 teaspoon, optional): Gives a subtle heat that lifts the sweetness.
- Orange juice (1/2 cup, fresh or bottled): The star ingredient that adds vibrant citrus flavor.
- Sugar (1/4 cup): Sweetens and balances the tang in the sauce.
- Soy sauce (2 tablespoons): Provides umami richness and saltiness.
- Rice vinegar (1 tablespoon): Adds brightness and a slight tang to round out the sauce.
- Cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water): Thickens the sauce to a luscious, sticky consistency.
- Orange zest (1 teaspoon): Intensifies the citrus notes and aroma in the sauce.
How to Make Chinese Orange Chicken Recipe
Step 1: Prepare the Chicken Coating
Start by tossing your chicken pieces with salt to enhance flavor right from the beginning. Then set up your dredging stations with beaten eggs in one bowl and the combined cornstarch and flour in the other. Dipping each chicken piece first in egg and then coating it thoroughly in the flour mixture is key to achieving that signature crispy texture.
Step 2: Fry the Chicken Until Golden
Heat about 1 to 2 inches of vegetable oil in a large skillet or wok over medium-high heat—around 350°F is perfect. Fry the chicken in batches, ensuring you don’t overcrowd the pan. This allows each piece to get evenly golden and crunchy on the outside while staying juicy on the inside. Drain on paper towels to keep them crisp.
Step 3: Whip Up the Orange Sauce
In a separate pan, heat a tablespoon of vegetable oil over medium heat. Sauté minced garlic, grated ginger, and optional crushed red pepper flakes just until fragrant—this only takes about 30 seconds and sets the flavor foundation. Then pour in orange juice, sugar, soy sauce, rice vinegar, and the orange zest. Bring everything to a simmer.
Step 4: Thicken the Sauce to Perfection
Stir in the cornstarch slurry slowly and cook for another minute or two until the sauce thickens into a shiny, luscious glaze. This step ensures that the sauce will cling perfectly to each crispy chicken piece instead of pooling at the bottom of your dish.
Step 5: Combine and Toss
Carefully add your fried chicken to the sauce and toss gently but thoroughly, making sure every piece is beautifully coated. Serve immediately while everything is hot and irresistible.
How to Serve Chinese Orange Chicken Recipe
Garnishes
Finish your dish with a sprinkle of freshly sliced green onions or toasted sesame seeds. These simple touches add a pop of color and a delightful crunch that elevate the entire experience.
Side Dishes
Chinese Orange Chicken pairs wonderfully with steamed jasmine rice, which soaks up the flavorful sauce. You can also serve it alongside sautéed broccoli, snap peas, or bell peppers to add freshness and a pop of color.
Creative Ways to Present
For an eye-catching presentation, serve your orange chicken in mini lettuce cups for a light, hand-held option or over a bed of cauliflower rice for a low-carb twist. A garnish of thin orange slices on the side can also enhance the citrus appeal beautifully.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chinese Orange Chicken in an airtight container in the refrigerator. It will stay delicious for up to 3 days, making it perfect for quick lunches or dinners later in the week.
Freezing
You can freeze the cooked chicken and sauce separately to preserve the crispy texture better. Freeze the chicken in a single layer on a baking sheet before transferring it to a freezer bag, and keep the sauce in a sealed container. Both will keep well for up to 2 months.
Reheating
For reheating, gently warm the sauce in a pan over low heat. Recrisp the chicken in a hot oven or air fryer for a few minutes before tossing it back in the sauce to refresh that crunchy, saucy magic.
FAQs
Can I use chicken breasts instead of thighs for this recipe?
Absolutely! Chicken breasts are leaner and will still taste great, but thighs tend to stay juicier and more flavorful, so choose based on your preference.
Is it possible to bake or air-fry the chicken instead of frying?
Yes! Baking or air-frying can make this dish lighter while still retaining great texture. Just make sure to coat the chicken thoroughly and cook until golden and cooked through.
Can I make the orange sauce ahead of time?
Yes, you can prepare the sauce a few hours in advance and reheat gently before combining it with the chicken. Just give it a good stir to restore its glossy finish.
How spicy is this Chinese Orange Chicken Recipe?
The recipe has a mild heat from optional red pepper flakes, but you can adjust the amount or omit it entirely to suit your taste buds.
What can I add to include more vegetables in the dish?
Sautéed broccoli, snap peas, or bell peppers work wonderfully when tossed with the chicken or served on the side for a vibrant, nutritious addition.
Final Thoughts
This Chinese Orange Chicken Recipe brings the best of takeout right into your home kitchen with fresh ingredients, bold flavors, and that perfectly crispy bite. It’s straightforward enough for a weeknight dinner but impressive enough to share with friends. So why wait? Roll up your sleeves, gather your ingredients, and dive into this delightfully bright and comforting dish that’s guaranteed to brighten any mealtime.
Print
Chinese Orange Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
- Diet: Kid-Friendly
Description
This Chinese Orange Chicken recipe features crispy fried chicken pieces coated in a tangy, sweet, and slightly spicy homemade orange sauce. Perfect as a comforting main course, this dish recreates the beloved flavors of classic Chinese-American takeout with juicy chicken thighs or breasts fried to golden perfection and tossed in a glossy orange glaze. Serve it over steamed rice for a complete meal.
Ingredients
For the chicken:
- 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/2 teaspoon salt
- Vegetable oil, for frying
For the orange sauce:
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup orange juice (fresh or bottled)
- 1/4 cup sugar
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 teaspoon orange zest
Instructions
- Prepare the chicken coating: In a medium bowl, toss the chicken pieces with salt to season evenly. Set up two shallow bowls—one containing the beaten eggs and the other with a mixture of cornstarch and all-purpose flour. Dip each chicken piece first into the beaten eggs, then dredge thoroughly in the flour-cornstarch mixture until evenly coated.
- Fry the chicken: Heat 1 to 2 inches of vegetable oil in a large skillet or wok over medium-high heat until it reaches approximately 350°F (175°C). Carefully fry the coated chicken pieces in batches, cooking each side for 3 to 4 minutes until golden brown and fully cooked through. Use tongs or a slotted spoon to transfer the fried chicken onto a paper towel–lined plate to drain excess oil.
- Make the orange sauce: In a separate pan or wok, heat 1 tablespoon of vegetable oil over medium heat. Add minced garlic, grated ginger, and optional crushed red pepper flakes; sauté for about 30 seconds until the mixture is fragrant. Pour in fresh orange juice, sugar, soy sauce, rice vinegar, and orange zest. Bring the mixture to a gentle simmer.
- Thicken the sauce: Stir in the prepared cornstarch slurry gradually while continuously stirring. Continue cooking for 1 to 2 minutes until the sauce thickens to a glossy consistency.
- Coat the chicken: Add the fried chicken pieces to the simmering sauce. Toss well to coat each piece thoroughly with the orange glaze. Serve hot, ideally over steamed rice, and garnish with chopped green onions or sesame seeds if desired.
Notes
- For a lighter version, try baking or air-frying the chicken instead of frying.
- Use chicken thighs for juicier, more flavorful bites or chicken breasts if you prefer leaner meat.
- Add sautéed broccoli or bell peppers to the dish for extra vegetables and color.
- You can substitute fresh orange juice with bottled if needed, but fresh is preferred for the best flavor.
- Adjust the amount of crushed red pepper flakes based on your preferred spice level.
