If you have a craving for something tangy, sweet, and irresistibly crispy, look no further than this Chinese Orange Chicken Recipe. It brings together perfectly battered and fried chicken pieces drenched in a bright, zesty orange sauce that’s bursting with fresh flavors. This dish is an all-time favorite for good reason — the balance of savory soy, vibrant citrus, and just the right hint of spice makes every bite a celebration. Whether you’re cooking for family or impressing friends, this recipe delivers that classic takeout flavor in the comfort of your own kitchen.
Ingredients You’ll Need
The beauty of this Chinese Orange Chicken Recipe lies in its simple yet essential ingredients. Each component plays a crucial role in achieving the perfect flavor balance and texture — from the crispy batter to the glossy orange sauce, everything is thoughtfully chosen.
- Chicken: 1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces for tender, juicy bites.
- Flour and Cornstarch: A combination of 1/2 cup all-purpose flour and 1/4 cup cornstarch creates the ideal crispy coating.
- Baking Powder: 1/2 teaspoon helps give the batter a light, airy crunch.
- Seasonings: 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder add savory depth.
- Egg and Cold Water: Beaten egg mixed with 1/2 cup cold water binds the dry ingredients into a smooth batter.
- Vegetable Oil: For frying, ensuring the chicken crisps up perfectly.
- Fresh Orange Juice and Zest: 1/2 cup juice and zest of 1 orange bring vibrant citrus flavor to the sauce.
- Soy Sauce: 2 tablespoons add umami richness.
- Sugar: 1/4 cup granulated sugar balances the tartness with sweetness.
- Rice Vinegar: 1 tablespoon adds a subtle tang.
- Cornstarch Slurry: 1 tablespoon cornstarch mixed with 2 tablespoons water for thickening the sauce to a glossy finish.
- Fresh Ginger and Garlic: 1 teaspoon grated ginger and 1 minced garlic clove lend fresh aromatic notes.
- Red Pepper Flakes: 1/2 teaspoon optional for a gentle hint of heat.
- Sliced Green Onions and Sesame Seeds: For garnish, adding color and a subtle crunch.
How to Make Chinese Orange Chicken Recipe
Step 1: Prepare the Batter
Start by whisking together the dry ingredients — flour, cornstarch, baking powder, salt, pepper, and garlic powder — in a large bowl. In a separate bowl, mix the beaten egg with cold water, then combine with the dry mixture until you have a smooth, well-incorporated batter. This batter is key to getting a crispy, light coating on your chicken.
Step 2: Coat the Chicken
Pat your bite-sized chicken pieces dry before dipping them into the batter. Make sure every piece is evenly coated; this ensures they fry up beautifully golden and crunchy. Setting the chicken aside briefly while you heat the oil gives the batter time to adhere properly.
Step 3: Fry the Chicken
Heat vegetable oil in a deep pan or wok to 350°F (175°C). Fry the battered chicken in batches, being careful not to overcrowd the pan. Each batch should cook for about 3-4 minutes until the pieces are golden and crispy. Remove the chicken with a slotted spoon and drain on paper towels to get rid of excess oil.
Step 4: Make the Orange Sauce
In a medium saucepan, combine fresh orange juice, orange zest, soy sauce, sugar, rice vinegar, grated ginger, minced garlic, and red pepper flakes if using. Bring to a gentle simmer over medium heat, allowing the sugar to dissolve and the flavors to meld for 2 to 3 minutes. Stir in the cornstarch slurry and continue cooking until the sauce thickens and becomes glossy, usually another 2 to 3 minutes.
Step 5: Toss Chicken in Sauce
Add your crispy fried chicken to the saucepan and gently toss to coat each piece evenly in that luscious orange glaze. Let it cook together for an additional 1-2 minutes so the chicken absorbs the flavors and stays perfectly crispy yet saucy.
How to Serve Chinese Orange Chicken Recipe
Garnishes
To finish off the dish, scatter sliced green onions and toasted sesame seeds over the top. This not only adds a fresh, slightly pungent burst from the onions but also a pleasant nutty texture from the sesame seeds. It’s like the final cherry on top to elevate every bite.
Side Dishes
Chinese Orange Chicken pairs beautifully with simple steamed white rice or fluffy jasmine rice, which soaks up all the delicious sauce. For a bit of freshness, serve with sautéed or steamed broccoli, snap peas, or bok choy. The greens balance the richness of the dish perfectly.
Creative Ways to Present
Feeling playful with your presentation? Serve the chicken over cauliflower rice to keep it low carb, or pile it on top of crispy noodles for extra crunch. For a more casual affair, offer it in lettuce wraps garnished with chopped peanuts and a squeeze of lime for a handheld delight.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. The chicken may lose a bit of its crispiness, but the flavors will deepen and taste just as delightful when reheated.
Freezing
You can freeze leftover Chinese Orange Chicken in a freezer-safe container or bag for up to 2 months. To maintain the best texture, freeze the chicken and sauce separately if possible, then combine when reheating.
Reheating
For crispy results, reheat the chicken in a hot oven or an air fryer at 350°F until warmed through and slightly crisped. Gently warm the sauce on the stovetop and toss the chicken in it just before serving to keep that perfect balance of crisp and saucy.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are actually preferred by many for their extra juiciness and tenderness. Either option works wonderfully in this Chinese Orange Chicken Recipe.
How can I make the sauce less sweet?
If you prefer a less sweet sauce, simply reduce the sugar by a bit or add a splash more rice vinegar for an extra tangy kick that balances the flavors.
Is it necessary to fry the chicken?
Frying gives the classic crispy texture you expect in orange chicken, but for a lighter version, you could try baking the battered pieces at a high temperature until crispy. Just note that frying will yield the best crunch.
Can I prepare this recipe gluten-free?
Yes! Substitute all-purpose flour with a gluten-free flour blend and ensure your soy sauce is tamari or gluten-free. The recipe adapts well without sacrificing flavor.
What can I use instead of fresh orange juice?
If fresh orange juice isn’t available, you can use bottled 100% orange juice, but fresh will always lend a brighter, more natural flavor to your sauce.
Final Thoughts
This Chinese Orange Chicken Recipe is a shining example of how homemade Asian-inspired dishes can be both comforting and exciting. It’s straightforward to make, packed with flavor, and perfect for sharing with people you love. Give it a try, and you might just find yourself reaching for the orange sauce again and again — it’s that good!
Print
Chinese Orange Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese
Description
This Chinese Orange Chicken recipe offers crispy battered chicken pieces tossed in a tangy, sweet, and slightly spicy orange sauce. Perfectly balanced with fresh orange juice, soy sauce, and aromatic ingredients, this dish is a crowd-pleaser served best over steamed rice and garnished with green onions and sesame seeds.
Ingredients
Chicken and Batter
- 1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup cold water
- 1 egg, beaten
- Vegetable oil, for frying
Orange Sauce
- 1/2 cup fresh orange juice
- Zest of 1 orange
- 2 tablespoons soy sauce
- 1/4 cup granulated sugar
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- 1/2 teaspoon red pepper flakes (optional for heat)
Garnish
- Sliced green onions
- Sesame seeds
Instructions
- Prepare the Chicken Batter: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, and garlic powder to evenly combine the dry ingredients.
- Mix Wet Ingredients: In a separate bowl, mix the cold water and beaten egg thoroughly before combining this mixture with the dry ingredients to form a smooth, consistent batter.
- Coat the Chicken: Dip the bite-sized chicken pieces into the batter, ensuring each piece is evenly coated for a crispy finish once fried.
- Heat the Oil: In a deep pan or wok, heat vegetable oil to 350°F (175°C), optimal for deep frying to achieve a golden crust.
- Fry the Chicken: Fry the battered chicken in batches for about 3-4 minutes each until they turn golden and crispy, managing the oil temperature to avoid sogginess.
- Drain Excess Oil: Remove the fried chicken pieces from the oil and place them on paper towels to drain excess oil and maintain crispiness.
- Prepare the Orange Sauce: In a medium saucepan, combine fresh orange juice, orange zest, soy sauce, sugar, rice vinegar, grated ginger, minced garlic, and red pepper flakes if using.
- Simmer the Sauce: Heat the sauce over medium heat, allowing it to simmer gently for 2-3 minutes to blend the flavors.
- Thicken the Sauce: Stir in the cornstarch slurry (cornstarch mixed with water), continue cooking for 2-3 minutes until the sauce thickens and becomes glossy.
- Toss Chicken with Sauce: Add the fried chicken pieces to the thickened orange sauce, tossing until each piece is evenly coated.
- Meld Flavors: Cook the coated chicken in the sauce for an additional 1-2 minutes to allow the flavors to fully develop and infuse.
- Serve and Garnish: Transfer the orange chicken to a serving dish, garnish with sliced green onions and sesame seeds, and enjoy best over steamed rice.
Notes
- To ensure crispiness, avoid overcrowding the pan when frying the chicken; fry in small batches instead.
- For a spicier kick, increase the amount of red pepper flakes or add a dash of sriracha to the sauce.
- Use fresh orange juice and zest for the brightest and most authentic flavor.
- Leftover orange chicken can be stored in the refrigerator for up to 2 days but is best eaten fresh.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
