I love making Chinese Orange Chicken because it combines crispy fried chicken pieces with a tangy, sweet, and slightly spicy orange sauce. This dish is a perfect balance of flavors and textures, making it a favorite for weeknight dinners or special occasions alike.
Ingredients
For the Chicken:
1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 cup all-purpose flour
1/2 cup cornstarch
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp black pepper
2 large eggs, beaten
Vegetable oil for frying (about 2 cups)
For the Orange Sauce:
1 cup orange juice (freshly squeezed or store-bought)
1/2 cup sugar
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp cornstarch, mixed with 2 tbsp water
1/2 tsp garlic powder
1/4 tsp ginger powder (or freshly grated ginger)
Zest of 1 orange
Optional: 1/2 tsp red pepper flakes (for a spicy kick)
Garnish (optional):
Sesame seeds
Chopped green onions
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the chicken: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper. Dip the chicken pieces into the beaten eggs, then coat them in the flour mixture. Set aside on a plate.
Fry the chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. When the oil is hot, fry the chicken in batches for 4–5 minutes until golden and crispy. Remove the chicken and drain on paper towels.
Make the orange sauce: In a small saucepan, combine orange juice, sugar, soy sauce, rice vinegar, garlic powder, ginger powder, and orange zest. Bring to a simmer over medium heat. Stir in the cornstarch-water mixture and cook until the sauce thickens, about 2-3 minutes. Add red pepper flakes if using.
Combine chicken and sauce: Toss the crispy chicken pieces in the orange sauce until evenly coated.
Serve: Serve the orange chicken over rice or with steamed vegetables. Garnish with sesame seeds and chopped green onions if desired.
Servings and Timing
This recipe serves about 3 to 4 people. Preparing the chicken and frying takes roughly 20-25 minutes, while the sauce and final assembly take about 10 minutes, making the total cooking time around 35 minutes.
Variations
I sometimes swap chicken breasts for thighs for juicier meat. For a gluten-free version, I use gluten-free flour and tamari instead of soy sauce. You can also add vegetables like bell peppers or broccoli to the stir-fry for extra color and nutrition. If I want a less crispy version, I bake the chicken instead of frying it.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I prefer to use a skillet over medium heat to keep the chicken crispy while warming through. Microwave reheating works too but can make the chicken less crispy.
FAQs
What cut of chicken works best for orange chicken?
I prefer boneless, skinless chicken thighs because they stay juicy, but chicken breasts work well if you want leaner meat.
Can I make the orange sauce ahead of time?
Yes, the sauce can be made a day ahead and refrigerated. Just reheat gently before tossing with the chicken.
How do I get the chicken extra crispy?
Double-coating the chicken with the egg and flour mixture and frying in hot oil ensures maximum crispiness.
Is this recipe spicy?
The base recipe isn’t spicy, but I often add red pepper flakes to the sauce for a mild kick.
Can I bake the chicken instead of frying?
Absolutely! Baking is a healthier alternative—just coat the chicken and bake at 425°F (220°C) for about 20-25 minutes, flipping halfway through.
Conclusion
This Chinese Orange Chicken recipe is one of my go-to dishes when I want something flavorful and satisfying. The crispy chicken paired with the zesty orange sauce always impresses, whether for a casual meal or a small gathering. I hope you enjoy making and eating this as much as I do!
Recipe:
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Chinese Orange Chicken
- Total Time: 35 minutes
- Yield: 3 to 4 servings
- Diet: Low Fat
Description
Crispy fried chicken pieces coated in a tangy, sweet, and slightly spicy orange sauce, perfect for a flavorful weeknight or special occasion meal.
Ingredients
1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 cup all-purpose flour
1/2 cup cornstarch
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp black pepper
2 large eggs, beaten
Vegetable oil for frying (about 2 cups)
1 cup orange juice (freshly squeezed or store-bought)
1/2 cup sugar
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp cornstarch, mixed with 2 tbsp water
1/2 tsp garlic powder
1/4 tsp ginger powder (or freshly grated ginger)
Zest of 1 orange
Optional: 1/2 tsp red pepper flakes (for a spicy kick)
Garnish (optional): Sesame seeds, chopped green onions
Instructions
- In a large bowl, whisk together flour, cornstarch, baking powder, salt, and pepper.
- Dip chicken pieces into beaten eggs, then coat in the flour mixture. Set aside on a plate.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Fry chicken in batches for 4–5 minutes until golden and crispy. Drain on paper towels.
- In a small saucepan, combine orange juice, sugar, soy sauce, rice vinegar, garlic powder, ginger powder, and orange zest. Bring to a simmer over medium heat.
- Stir in the cornstarch-water mixture and cook until sauce thickens, about 2-3 minutes. Add red pepper flakes if using.
- Toss crispy chicken pieces in the orange sauce until evenly coated.
- Serve over rice or steamed vegetables. Garnish with sesame seeds and chopped green onions if desired.
Notes
Chicken thighs stay juicier than breasts.
For gluten-free, use gluten-free flour and tamari instead of soy sauce.
Add vegetables like bell peppers or broccoli for extra nutrition.
To keep chicken crispy when reheating, use a skillet instead of microwave.
Can bake chicken at 425°F (220°C) for 20-25 minutes as a healthier alternative to frying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying and simmering
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 15 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg
