If you’ve ever craved that addictive, crispy, tangy, and just a little sweet dinner you get from your favorite Chinese take-out spot, then you’re going to love this Chinese Orange Chicken Recipe. I absolutely adore how this recipe nails that perfect balance of crispy chicken coated in a luscious, bright orange sauce that’s bursting with flavor. And the best part? You get to make it fresh at home, no mystery ingredients required. Trust me, once you try this, your family will be begging for it again and again.
Why You’ll Love This Recipe
- Crispy & Juicy Chicken: The double dip in eggs and a cornstarch-flour mix ensures every bite is perfectly crispy on the outside yet tender inside.
- Fresh & Zesty Sauce: Made from real orange juice and zest, it’s bright and tangy without being overpoweringly sweet.
- Simple Ingredients: You can find everything you need at your local grocery store—no funky sauces or preservatives.
- Family Favorite: Every time I make this, my crew goes crazy for it, making it a go-to weeknight winner.
Ingredients You’ll Need
I love how the ingredients come together in this Chinese Orange Chicken Recipe because each one plays a role in building layers of flavor and texture. Plus, none of them are intimidating! Here’s a quick scoop on why each ingredient works so well.
- Boneless Skinless Chicken Breasts: Cut into bite-size pieces for quick frying and easy bites.
- Eggs: Act as the perfect glue for the flour and cornstarch coating to stick.
- Cornstarch & Flour: The combo creates that signature crispy batter without feeling heavy or greasy.
- Salt: Enhances all the other flavors in the chicken coating and sauce.
- Oil (for frying): I recommend a neutral oil with a high smoke point for frying, like vegetable or canola oil.
- Orange Juice: The star of the sauce, bringing a natural tangy sweetness.
- Sugar: Balances the tartness and gives the sauce that caramelized glaze.
- Rice Vinegar (or White Vinegar): Adds a hint of acidity to brighten the sauce.
- Soy Sauce (or Tamari): Provides umami depth and saltiness—go gluten-free with tamari if needed.
- Ginger & Garlic: These spices give warmth and complexity to the sauce.
- Red Chili Flakes: Add just the right touch of heat without stealing the show.
- Orange Zest: Adds a punch of fresh citrus aroma that takes the sauce over the top.
Variations
One of my favorite things about this Chinese Orange Chicken Recipe is how easy it is to tweak it to suit your tastes or dietary needs. Don’t hesitate to make it your own!
- Gluten-Free Variation: Swap the all-purpose flour and soy sauce for gluten-free flour blends and tamari, and you’re good to go without losing that crispy crunch.
- Spice It Up: If you like a bit more heat, add extra red chili flakes or a dash of sriracha to the sauce—I’ve done this when hosting friends who love a kick!
- Vegetarian Option: Use crispy fried tofu instead of chicken for a vegetarian twist; just adjust frying time slightly.
- Less Sweet: I sometimes cut down the sugar by half if I want a tangier, less syrupy sauce—just adjust according to your family’s preference.
How to Make Chinese Orange Chicken Recipe
Step 1: Whisk Up the Perfect Orange Sauce
This sauce is the heart of the dish, and it starts simple. In a medium pot, combine orange juice, sugar, rice vinegar, soy sauce, ginger, garlic (I sometimes use fresh finely minced garlic for a punch!), and red chili flakes. I like to let it simmer for about 3 minutes so the sugar dissolves and the flavors blend. Then, whisk your cornstarch paste—made by stirring 1 tablespoon cornstarch with 2 tablespoons water—into the sauce to thicken it. Give it another 5 minutes on low heat until it’s glossy and coats the back of your spoon. Last, stir in fresh orange zest to elevate those citrus notes.
Step 2: Prep and Coat the Chicken
While the sauce’s doing its thing, set up your dredging stations. Mix the flour, cornstarch, and salt in one shallow dish and whisk your eggs in another. I like to work quickly here—dip each chicken piece first into the eggs, then into the dry flour mixture, making sure they’re well coated. This double coating trick is what helps the chicken get that irresistible crunch after frying.
Step 3: Fry Your Chicken to Golden Perfection
Heat 2 to 3 inches of oil in a heavy-bottomed pot or deep fryer to about 350°F (that’s key—too cool and the chicken will absorb oil, too hot and it’ll burn on the outside). I always use a candy or frying thermometer for this. Fry chicken in batches so you don’t overcrowd the pot; each batch should take 2 to 3 minutes, turning often until golden brown and crispy. Then drain on paper towels to keep them crisp and not oily.
Step 4: Toss and Serve
Once all the chicken is fried, toss it gently in the orange sauce until every piece is beautifully coated. I usually save a little sauce on the side to drizzle over rice—it’s a little extra touch that makes dinner feel special. Sprinkle with sliced green onions and more orange zest if you want that fresh pop of color and flavor. Serve it up hot and watch everyone dig in with big smiles.
Pro Tips for Making Chinese Orange Chicken Recipe
- Use a Thermometer: I can’t stress enough how important it is to keep your oil at 350°F for crispy, perfectly fried chicken.
- Don’t Overcrowd the Pan: Frying in batches ensures uniform cooking and maintains that crunch we all crave.
- Fresh Zest is a Game-Changer: Adding fresh orange zest at the end makes the sauce pop in a way powdered zest just can’t match.
- Pat Chicken Dry: Before coating, make sure your chicken pieces are dry to help the batter stick better and fry crispier.
How to Serve Chinese Orange Chicken Recipe
Garnishes
I swear by a sprinkling of thinly sliced green onions and a little extra fresh orange zest on top right before serving. Not only does it add color and texture, but the bright greens and citrusy aroma lift the whole dish. Sometimes, if I’m feeling fancy, I add a few toasted sesame seeds—just because the nuttiness pairs beautifully.
Side Dishes
My go-to sides are steamed jasmine rice or sticky rice because they soak up the sauce so well. I also love serving this with a simple sautéed bok choy or steamed broccoli for some green crunch to balance all that richness. For a more filling meal, some crunchy Asian-style slaw works perfectly too.
Creative Ways to Present
When I made this for a dinner party, I served the chicken in a big, vibrant platter garnished with orange slices and fresh herbs like cilantro. For kids’ lunches, I like to pack the chicken with rice in cute bento boxes, adding colorful veggies and a little side tub of sauce for dipping. Presentation can turn even a weeknight dinner into a fun occasion!
Make Ahead and Storage
Storing Leftovers
I refrigerate leftover chicken and sauce separately in airtight containers to keep that crispiness from turning soggy overnight. This way, the chicken stays tender but doesn’t get mushy. It usually keeps well for 3 to 4 days.
Freezing
I’ve frozen the cooked chicken and sauce separately without any issues. Just thaw in the fridge overnight before reheating. Keep in mind that fried chicken loses a little crispness after freezing, but the flavor holds up beautifully.
Reheating
To revive the chicken’s crispiness, I gently reheat it in a hot skillet or oven instead of the microwave. Toss it lightly with warmed sauce just before serving to keep everything moist and flavorful without getting soggy.
FAQs
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Can I use chicken thighs instead of breasts for this Chinese Orange Chicken Recipe?
Absolutely! Chicken thighs are a bit more forgiving because they stay moist and tender even if slightly overcooked, plus they add richer flavor. Just cut them into bite-size pieces like the breasts and fry them the same way. You might need to adjust fry time slightly depending on the size of your pieces.
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How do I make this recipe less sweet?
If you prefer your orange chicken sauce less sugary, simply reduce the amount of sugar by half or substitute some of the sugar with honey or a sugar alternative like maple syrup for a different twist. Just balance it with tasting so the sauce remains tangy and flavorful.
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What oil is best for frying Chinese Orange Chicken?
I recommend neutral oils with high smoke points such as vegetable, canola, or peanut oil. These oils can handle the 350°F frying temperature without smoking or burning, which helps keep the chicken crispy and tasty.
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Can I bake the chicken instead of frying?
You can bake for a healthier alternative but keep in mind that the texture won’t be quite as crispy as frying. To get closer, bake the coated chicken on a wire rack at 425°F, flipping halfway, and finish with a quick broil to crisp up the coating before tossing in sauce.
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How do I keep the sauce from getting too thick or sticky?
When thickening the sauce, add the cornstarch mixture gradually and whisk constantly. Stop cooking as soon as the sauce coats the back of your spoon to avoid over-thickening. If it gets too thick, you can thin it out with a teaspoon or two of water or extra orange juice while reheating.
Final Thoughts
This Chinese Orange Chicken Recipe isn’t just about recreating a takeout classic—it’s about making a dish that feels homemade, fresh, and totally satisfying in your own kitchen. I love how approachable it is and how it always impresses without any restaurant-level stress. If you’re looking for a recipe that delivers crispy, saucy, flavorful bites with that unmistakable orange zing, then give this one a shot—I promise, it will quickly become a staple in your meals too!
Print
Chinese Orange Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Description
This Chinese Orange Chicken recipe features crispy, golden-brown chicken bites tossed in a tangy and sweet homemade orange sauce. Perfectly balanced with a hint of spice and zesty orange flavor, this dish is a delicious alternative to take-out and is great served over rice with a garnish of green onions and fresh orange zest.
Ingredients
Chicken and Coating
- 4 Boneless Skinless Chicken Breasts, cut into bite-size pieces
- 3 Eggs, whisked
- 1/3 cup Cornstarch
- 1/3 cup Flour
- Salt, a generous pinch
- Oil, for frying (enough to fill 2-3 inches in pot)
Orange Sauce
- 1 cup Orange Juice
- 1/2 cup Sugar
- 2 Tablespoons Rice Vinegar (or White Vinegar)
- 2 Tablespoons Soy Sauce (use tamari for gluten-free option)
- 1/4 teaspoon Ginger
- 1/4 teaspoon Garlic Powder (or 2 garlic cloves, finely diced)
- 1/2 teaspoon Red Chili Flakes
- Orange Zest from 1 orange
- 1 Tablespoon Cornstarch
- 2 Tablespoons Water
Garnish
- Green Onions, chopped
- Orange Zest, additional for sprinkling
Instructions
- Prepare the orange sauce: In a medium pot, combine orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat the mixture over medium heat for about 3 minutes to meld the flavors.
- Thicken the sauce: In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water to create a smooth paste. Slowly whisk this paste into the simmering orange sauce and continue cooking for 5 more minutes, stirring frequently until the sauce thickens. Remove from heat and stir in the orange zest for a fresh citrusy aroma.
- Prepare the chicken coating: In a shallow dish or pie plate, mix the flour, cornstarch, and a generous pinch of salt. In another shallow dish, whisk the eggs until fully combined.
- Coat the chicken: Dip each piece of chicken first into the whisked eggs, then dredge them thoroughly in the flour and cornstarch mixture. Place the coated pieces on a plate ready for frying.
- Heat the oil: Pour 2 to 3 inches of oil into a heavy-bottomed pot and heat over medium-high until the oil reaches 350°F (175°C), monitoring with a thermometer for accuracy.
- Fry the chicken: Working in batches to avoid overcrowding, fry several pieces of chicken at a time. Cook for 2 to 3 minutes, turning frequently, until golden brown and cooked through. Remove the chicken and place it on a paper-towel-lined plate to drain excess oil. Repeat until all chicken pieces are cooked.
- Toss chicken with sauce and serve: Place the fried chicken in a large bowl and toss thoroughly with the prepared orange sauce. Optionally reserve some sauce to serve over rice. Garnish the dish with chopped green onions and additional orange zest if desired, then serve immediately.
Notes
- This homemade Chinese Orange Chicken is far superior to typical take-out versions, with a fresh and balanced flavor.
- Adjust red chili flakes to taste if you prefer less or more spiciness.
- For a gluten-free version, substitute soy sauce with tamari and ensure flour is gluten-free.
- Maintain the oil temperature at 350°F to ensure crispy, non-greasy chicken.
- Serve with steamed white rice or fried rice to complete the meal.
Nutrition
- Serving Size: 1 serving (about 1 cup chicken with sauce)
- Calories: 450
- Sugar: 18g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 3.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1.5g
- Protein: 30g
- Cholesterol: 120mg
