If you’re craving a sweet, tangy, and utterly irresistible meal, Chinese Orange Chicken is the dish you need to try tonight! This crowd-pleaser features crispy, golden chicken pieces coated in a zesty orange glaze that’s bursting with fresh citrus flavor and a hint of savory heat. It’s a homemade version of a classic takeout favorite, and once you taste how vibrant and satisfying it is, you may never go back to pre-made or restaurant versions again. Whether you’re serving family, friends, or just treating yourself, this recipe delivers the ultimate comfort with every bite of Chinese Orange Chicken!
Ingredients You’ll Need
Let’s talk about how easy it is to create magic with just a handful of simple ingredients. Each one plays a special role in making your Chinese Orange Chicken crispy, flavorful, and beautifully glazed. Gather these pantry staples and a few fresh items, and you’ll be amazed at the results!
- Chicken Thighs or Breasts: Tender, juicy chicken is the foundation of this dish; thighs bring extra flavor, but breasts work perfectly too.
- Cornstarch: Coating the chicken in cornstarch ensures a light, crisp texture that soaks up the sauce beautifully.
- Eggs: Beaten eggs help the cornstarch stick, giving you that signature crunch.
- Vegetable Oil: Just enough to fry the chicken to golden perfection without making it greasy.
- Fresh Ginger: Adds a warming zing and depth that balances the sweet orange sauce.
- Garlic: A must-have for rich, aromatic flavor in the sauce base.
- Red Pepper Flakes: Bring a touch of heat that keeps the dish exciting but not overpowering.
- Soy Sauce: The salty, umami backbone of the sauce, tying all the flavors together.
- Orange Juice: Freshly squeezed is best for delivering that bright, sunny citrus flavor.
- Orange Zest: Intensifies the orange aroma and gives the sauce a punch of natural oils.
- Sugar: Balances the tanginess and helps the sauce become glossy and sticky.
- Rice Vinegar: Adds a gentle tang that sharpens the overall flavor profile.
- Cornstarch Slurry: Thickens the sauce to coat every bite of chicken perfectly.
- Green Onions and Sesame Seeds: A fresh, nutty garnish that makes every plate pop with color and crunch.
How to Make Chinese Orange Chicken
Step 1: Coat the Chicken
Start by tossing your chicken pieces in cornstarch, making sure each piece is evenly covered. This step is key to achieving that signature crispy crust that holds up even after a generous toss in the orange sauce. Dip each coated piece into the beaten eggs for an extra layer of crunch.
Step 2: Fry Until Golden and Crispy
Heat the vegetable oil in a large skillet over medium-high heat. Working in batches if needed, fry the chicken until it turns golden brown and deliciously crispy on all sides. Don’t overcrowd the pan, as this helps the chicken stay crisp. Once cooked, drain the pieces on paper towels to remove any excess oil.
Step 3: Build the Flavorful Sauce
In a separate pan, drizzle a little oil and sauté your minced ginger, garlic, and a pinch of red pepper flakes. Just 30 seconds is enough for the aromatics to bloom and fill your kitchen with incredible scents. Add the soy sauce, orange juice, orange zest, sugar, and rice vinegar. Simmer and stir until everything is well combined and the sugar dissolves.
Step 4: Thicken the Sauce
Mix a tablespoon of cornstarch with two tablespoons of water to create a quick slurry. Stir this into your simmering sauce and watch as it transforms into a luscious, glossy glaze. Keep stirring to prevent lumps and to ensure every ingredient is fully incorporated.
Step 5: Combine and Finish
Gently add your crispy chicken pieces back into the pan with the sauce. Toss everything together, letting each piece soak up that fragrant, sticky orange glaze. Let it cook for another two to three minutes so the flavors meld and the chicken is heated through. Finish with a sprinkle of green onions and sesame seeds for the perfect touch.
How to Serve Chinese Orange Chicken
Garnishes
Don’t skip the final flourish! A generous scattering of sliced green onions and toasted sesame seeds adds color, crunch, and a fresh, nutty note that brings your Chinese Orange Chicken to life. For an extra pop, try a little more orange zest or even some finely chopped cilantro.
Side Dishes
Chinese Orange Chicken pairs beautifully with fluffy steamed white rice or fragrant fried rice, which soak up the extra sauce. If you’re in the mood for veggies, steamed broccoli or sautéed bell peppers make a vibrant, healthy addition that balances the richness of the dish.
Creative Ways to Present
For a fun twist, serve the chicken over a bed of crisp lettuce leaves for a lighter touch, or as a stunning centerpiece in a colorful Buddha bowl. You can even skewer the chicken pieces for party-friendly appetizers or tuck them into steamed bao buns for a playful, modern take.
Make Ahead and Storage
Storing Leftovers
Any leftover Chinese Orange Chicken will keep well in an airtight container in the refrigerator for up to three days. The flavors actually intensify overnight, making for an even tastier lunch or quick dinner the next day!
Freezing
If you’d like to freeze your Chinese Orange Chicken, let it cool completely before transferring to a freezer-safe container. It will stay fresh for up to two months. For best texture, keep the sauce and chicken separate until ready to reheat, if possible.
Reheating
To reheat, simply warm the chicken gently in a skillet over medium heat. Add a splash of water or orange juice to loosen the sauce if needed. Alternatively, pop it in the microwave for a quick fix, though the stovetop method will help maintain that beloved crispiness.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Both chicken thighs and breasts work wonderfully in Chinese Orange Chicken. Thighs give a bit more juiciness and flavor, while breasts are leaner and just as delicious when prepared as described.
Is there a way to make this dish vegetarian?
Definitely. Swap the chicken for firm tofu cubes, following the same coating and frying steps. The tofu will get beautifully crisp and soak up the orange sauce just as well, creating a fantastic vegetarian version of Chinese Orange Chicken.
How spicy is this recipe?
The red pepper flakes add a gentle warmth rather than intense heat. If you prefer things milder, simply reduce or omit the pepper flakes. For more heat, toss in a little extra or add a dash of chili oil at the end.
Can I make Chinese Orange Chicken ahead of time?
You can prepare the components in advance. Fry the chicken and make the sauce separately, then combine and reheat just before serving for maximum crispiness and flavor.
What’s the best way to get extra crispy chicken?
Make sure your oil is hot before frying and don’t overcrowd the pan. Frying in batches and letting the chicken drain on paper towels will help keep it extra crisp, even after tossing in the sauce.
Final Thoughts
There’s something magical about making Chinese Orange Chicken from scratch and seeing everyone’s eyes light up at the first bite. It’s a dish that’s easy enough for a weeknight but impressive enough for guests, and the flavors are truly unbeatable. Give it a try and let this tangy, crispy, and vibrant favorite become a staple in your kitchen!
Print
Chinese Orange Chicken Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful and crispy Chinese Orange Chicken recipe featuring tender chicken pieces coated in a tangy and sweet orange sauce, perfect for a homemade Asian-inspired meal.
Ingredients
Chicken and Coating
- 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- ½ cup cornstarch
- 2 eggs, beaten
- 2 tablespoons vegetable oil (for frying)
Sauce
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- ½ teaspoon red pepper flakes
- 1 tablespoon soy sauce
- ½ cup orange juice, freshly squeezed preferred
- 1 tablespoon orange zest
- ¼ cup sugar
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Garnish
- Green onions, chopped
- Sesame seeds
Instructions
- Prepare the chicken: In a large bowl, toss the bite-sized chicken pieces with ½ cup of cornstarch until they are evenly coated. This ensures a crispy exterior once fried.
- Dip in eggs: Dip the cornstarch-coated chicken pieces into the beaten eggs, allowing any excess to drip off before frying.
- Fry the chicken: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the chicken pieces in batches, frying until they turn golden brown and crispy. Remove the fried chicken and drain on paper towels to remove excess oil.
- Make the sauce base: In a separate pan, heat a small drizzle of oil over medium heat. Add the minced ginger, garlic, and red pepper flakes. Sauté for about 30 seconds until fragrant.
- Add sauce ingredients: Pour in the soy sauce, orange juice, orange zest, sugar, and rice vinegar. Bring the mixture to a simmer, stirring until the sugar dissolves completely.
- Thicken the sauce: Stir in the cornstarch slurry slowly, continuously stirring until the sauce thickens to a glossy consistency.
- Combine chicken and sauce: Add the fried chicken to the thickened sauce and toss to coat each piece evenly. Cook together for another 2–3 minutes, allowing the flavors to meld and the chicken to heat through.
- Garnish and serve: Transfer the orange chicken to a serving dish and garnish with chopped green onions and sesame seeds. Serve hot, ideally with steamed white rice or fried rice.
Notes
- Substitute chicken with tofu to make a vegetarian version of this dish.
- For a complete meal, serve with steamed white rice or fried rice.
- Add steamed broccoli or bell peppers to increase vegetable intake and add color.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 ½ cups
- Calories: 460
- Sugar: 18g
- Sodium: 780mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 135mg
