There’s nothing quite like the irresistible, tangy-sweet magic of Chinese Orange Chicken. Each glistening piece is crackly on the outside, tender and juicy within, and wrapped in a glossy, citrusy sauce that bursts with fresh orange flavor. Whether you grew up loving takeout or want to bring the best of your favorite Chinese restaurant right into your own kitchen, this recipe has it all: gold-crisp bites, vibrant color, and that signature orange aroma that fills the house and makes everyone wander into the kitchen before dinner is even on the table.
Ingredients You’ll Need
The beauty of Chinese Orange Chicken lies in its simple yet impactful ingredients. Every component here, from the fresh orange zest to the double coating of flour and cornstarch, plays a starring role in achieving that trademark crispy texture and bold, nuanced flavor.
- Chicken: Boneless, skinless chicken thighs or breasts bring juicy tenderness; thighs are richer, but breasts stay incredibly crisp when fried.
- Cornstarch: The secret weapon for a feather-light, ultra-crispy coating that holds up beautifully to saucing.
- All-purpose flour: Adds body to the breading, ensuring a thick, crunchy crust on every bite.
- Eggs: The all-important glue for your double-layer coating, making sure every crumb sticks.
- Vegetable oil: For deep frying the chicken to crisp, golden perfection; use a neutral oil for best results.
- Orange juice: Freshly squeezed is best for vibrant, authentic flavor in your orange sauce.
- Sugar: Balances the tangy orange and vinegar, delivering that restaurant-style sweetness.
- Rice vinegar: Adds gentle acidity, keeping the sauce bright and cutting through the richness.
- Soy sauce: Provides deep umami and brings out all the subtle savory notes in the sauce.
- Cornstarch slurry: Thickens the sauce quickly so it clings to each piece of chicken.
- Orange zest: Packs intense citrus flavor that elevates the sauce far beyond the basics.
- Garlic powder: Brings a warm, mellow undertone that rounds out the sauce.
- Crushed red pepper flakes (optional): For those who crave a little gentle heat in each bite.
- Green onions and sesame seeds: Essential finishing touches—colorful, aromatic, and full of crunch.
How to Make Chinese Orange Chicken
Step 1: Prep the Chicken
Start by dicing your chicken into bite-sized pieces. This is key for quick, even frying and for ensuring that every forkful of Chinese Orange Chicken gets that perfect sauce-to-chicken ratio. Pat the pieces dry with paper towels—moisture is the enemy of crispiness!—then set them aside while you ready your coating station.
Step 2: Bread and Double Coat
In a wide bowl, combine your cornstarch and flour. Toss the chicken pieces until they’re dusted all over—this first coat helps the egg stick. Next, dip each piece into beaten egg, then return it to the flour mixture for a second coating. The double-dip technique is what makes Chinese Orange Chicken so shatteringly crisp, even after saucing.
Step 3: Fry the Chicken
Pour about two inches of vegetable oil into a deep, heavy skillet or pan and heat over medium-high until shimmering but not smoking. Fry the chicken in batches to avoid overcrowding, turning each piece gently until it’s a deep golden brown and cooked through (about 4–5 minutes per batch). Drain the finished pieces on a paper towel-lined plate, and resist the urge to snack—they smell incredible at this stage!
Step 4: Make the Orange Sauce
While the chicken cools slightly, whisk your orange juice, sugar, rice vinegar, soy sauce, orange zest, garlic powder, and red pepper flakes in a saucepan over medium heat. As soon as it simmers, stir in your cornstarch slurry and keep stirring as the sauce thickens, turning glossy and rich—it should coat the back of a spoon perfectly. The aroma will let you know you’ve nailed it!
Step 5: Toss and Serve
Add the crispy chicken straight into the bubbling sauce, turning gently to coat each bite. Serve the Chinese Orange Chicken immediately while it’s piping hot and top it off with green onions and a sprinkle of sesame seeds for that classic finishing touch.
How to Serve Chinese Orange Chicken
Garnishes
A generous shower of sliced green onions and toasted sesame seeds not only looks beautiful, but adds freshness and flavor. If you want a little extra pop, try adding a few curls of fresh orange zest on top.
Side Dishes
Chinese Orange Chicken shines brightest alongside steaming bowls of jasmine or short-grain rice, which soak up all the flavors of the rich sauce. Feel free to add quick stir-fried broccoli or snap peas for color and crunch, or even some simple Asian cucumber salad for a refreshing contrast.
Creative Ways to Present
For a party twist, serve your Chinese Orange Chicken on skewers as finger food, or tuck it into lettuce cups for a fun, lighter take. If you’re feeling playful, pile the chicken over crispy wonton chips for a shareable appetizer that will have your friends swooning.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chinese Orange Chicken in an airtight container in the refrigerator for up to 3 days. For the best texture, keep the chicken and sauce separate if possible and combine them just before reheating.
Freezing
Freeze cooled, fried chicken pieces (without sauce) in a single layer before transferring to a zip-top bag or airtight container; they’ll keep well for up to 2 months. The sauce can also be frozen separately and thawed before use.
Reheating
To recapture that fresh-from-the-fryer crispness, reheat the chicken in a 400°F oven on a wire rack until hot and crunchy. Warm the sauce gently on the stove or in the microwave before tossing with the chicken to serve.
FAQs
Can I use chicken breast instead of thighs for Chinese Orange Chicken?
Absolutely! Both chicken breast and thigh work wonderfully. Thigh meat is slightly juicier and more forgiving, but breast is lean and just as crisp when fried. Use whichever you prefer or even a mix for variety.
How do I make the sauce less sweet?
If you prefer a tangier, less sweet Chinese Orange Chicken, simply reduce the sugar by a few tablespoons and increase the rice vinegar or orange juice to suit your taste. Start conservatively—taste as you go!
Can I bake the chicken instead of frying?
While frying yields the crispiest results, you can bake the breaded chicken pieces on a greased wire rack set over a baking sheet at 425°F for 20-25 minutes, flipping once—just spray them with a little oil first to help them crisp up.
Is the red pepper flakes necessary?
No, the red pepper flakes are completely optional. They add a touch of warmth that beautifully balances the sweet citrus sauce, but feel free to leave them out if you prefer a mild version.
Can I make Chinese Orange Chicken gluten-free?
Of course! Substitute gluten-free all-purpose flour and tamari for the flour and soy sauce. Double-check your cornstarch and other condiments for hidden gluten, and you’re good to go.
Final Thoughts
There’s something truly special about making Chinese Orange Chicken from scratch—it tastes fresher, brighter, and even more comforting than your favorite takeout. I hope you give this recipe a try and discover just how much fun it can be to create such a standout dish right at home. Happy cooking!
Print
Chinese Orange Chicken Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delicious recipe for homemade Chinese Orange Chicken that rivals your favorite takeout version. Crispy fried chicken coated in a sweet and tangy orange sauce, garnished with green onions and sesame seeds.
Ingredients
For the Chicken:
- 1 1/2 lbs boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- Vegetable oil for frying
For the Sauce:
- 1 cup orange juice (preferably fresh)
- 1/3 cup sugar
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 tablespoon orange zest
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes (optional)
- Green onions and sesame seeds for garnish
Instructions
- Prepare the Chicken: Toss chicken with cornstarch and flour, dip in beaten eggs, and fry until golden brown.
- Make the Sauce: Combine orange juice, sugar, vinegar, soy sauce, zest, and spices in a saucepan. Thicken with cornstarch slurry.
- Coat the Chicken: Toss fried chicken in sauce until evenly coated.
- Serve: Garnish with green onions and sesame seeds. Serve hot.
Notes
- Best served immediately over steamed rice or with stir-fried vegetables.
- You can make the sauce ahead of time and reheat before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 18g
- Sodium: 670mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 155mg
