If you have ever craved a dish bursting with tangy, sweet, and slightly spicy flavors, then this Chinese Orange Chicken Recipe is a total game-changer. Imagine crispy, golden chicken bites enveloped in a luscious homemade orange sauce that perfectly balances bright citrus notes with just the right kick from red chili flakes. It’s one of those dishes that feels comforting and exciting at the same time, making it an absolute favorite for weeknight dinners or when you want to impress without fuss. Trust me, once you try this Chinese Orange Chicken Recipe, it will quickly become your go-to for that crave-worthy takeout fix you can make in your own kitchen.
Ingredients You’ll Need
The magic of this Chinese Orange Chicken Recipe lies not in exotic ingredients, but in simple, everyday staples combined with a few special touches that elevate the dish. Each ingredient plays a vital role, from giving the chicken its crispy golden crust to creating a perfectly balanced sauce that sings with citrus and spice.
- 4 Boneless Skinless Chicken Breasts (cut into bite-size pieces): The star protein, perfect for crisp frying and soaking up the sauce.
- 3 Eggs (whisked): Helps the flour and cornstarch mixture stick to the chicken for that unbeatable crunch.
- 1/3 cup Cornstarch: Adds a lightness and crispness that is crucial for frying the chicken just right.
- 1/3 cup Flour: Combines with cornstarch to create the ideal batter texture.
- Salt: Enhances all the flavors in both the chicken and sauce.
- Oil (for frying): Choose a neutral oil with a high smoke point to achieve a golden fry.
- 1 cup Orange Juice: The heart of the sauce, bringing fresh, bright citrus flavor.
- 1/2 cup Sugar: Balances the tanginess with sweetness, creating harmony in the sauce.
- 2 Tablespoons Rice Vinegar (or White Vinegar): Adds acidity that lifts and brightens the sauce.
- 2 Tablespoons Soy Sauce (use tamari for a gluten-free dish): Provides that classic umami depth and seasoning.
- 1/4 teaspoon Ginger: Offers a subtle warmth and fragrant note that complements the orange.
- 1/4 teaspoon Garlic Powder (or 2 garlic cloves, finely diced): Adds savory nuance to the sauce.
- 1/2 teaspoon Red Chili Flakes: Injects a gentle heat that cuts through the sweetness.
- Orange Zest (from 1 orange): Intensifies the citrus aroma for an irresistible fragrance.
- 1 Tablespoon Cornstarch: Mixed into cold water to thicken the sauce perfectly.
- Green Onions: Fresh garnish that adds a pop of color and mild onion flavor.
- Orange Zest: A little extra sprinkle for garnish to brighten the final dish visually and aromatically.
How to Make Chinese Orange Chicken Recipe
Step 1: Whip Up the Orange Sauce
The sauce is the soul of this Chinese Orange Chicken Recipe. In a medium pot, combine your fresh orange juice, sugar, rice vinegar, soy sauce, ground ginger, garlic, and red chili flakes. Heat this mixture gently for about three minutes to meld the flavors together beautifully.
Step 2: Thicken the Sauce
Next, create a smooth cornstarch slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl. Slowly add this to your simmering orange mixture, stirring constantly to avoid lumps. Continue to cook for about five minutes or until the sauce thickens to a glossy, syrupy consistency. Remove it from the heat and stir in the fresh orange zest—this small addition brings the sauce alive with vibrant, zesty brightness.
Step 3: Prepare the Chicken Coating
While the sauce simmers, get your chicken ready. In a shallow plate, mix together the flour, cornstarch, and a generous pinch of salt. In a separate shallow dish, whisk the eggs until smooth. These two mixtures are your secret weapon for the perfect crispy exterior.
Step 4: Coat the Chicken Pieces
Dip each chicken piece first into the egg wash, making sure it’s fully coated, then dredge it in the flour and cornstarch mixture. The dual coating ensures a crunchy texture that holds onto the luscious orange sauce.
Step 5: Fry the Chicken to Golden Perfection
Heat a heavy-bottomed pot with 2 to 3 inches of oil on medium-high until it reaches 350 degrees Fahrenheit (a thermometer helps!). Fry your chicken in batches, turning often so each piece becomes beautifully golden and crisp, about 2 to 3 minutes per batch. Drain the cooked chicken on paper towels to remove any excess oil.
Step 6: Toss Chicken in the Orange Sauce
Finally, toss the crispy chicken pieces in the warm orange sauce until every bite is glazed with that irresistible tangy glaze. If you love an extra saucy dish, feel free to reserve some sauce for drizzling over rice or veggies. Sprinkle with chopped green onions and extra orange zest for a fresh, eye-catching finish.
How to Serve Chinese Orange Chicken Recipe
Garnishes
Simple garnishes like freshly sliced green onions and a little more orange zest go a long way in adding a bright color contrast and boosting the citrus aroma that makes this dish pop so much. These small touches help keep the presentation lively and inviting on your plate.
Side Dishes
This Chinese Orange Chicken Recipe pairs beautifully with steamed jasmine rice or fluffy white rice to soak up extra sauce. For a veggie boost, try some stir-fried bok choy, snap peas, or even roasted broccoli to keep the meal balanced with fresh, crisp textures and colors.
Creative Ways to Present
For a fun twist, serve your chicken on a bed of fried rice or alongside crunchy noodles to add different textures. You can also plate it in lettuce cups for a light, fresh bite that contrasts deliciously with the richness of the chicken and sauce, perfect for sharing with friends and family.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chinese Orange Chicken Recipe in an airtight container in the refrigerator for up to 3 days. Make sure to keep the chicken and sauce together to maintain that wonderful saucy texture and flavor with every bite.
Freezing
You can freeze leftovers by placing cooled chicken and sauce in a freezer-safe container. It will keep for up to 2 months. When you’re ready, thaw overnight in the fridge for best results.
Reheating
Reheat gently in a skillet over medium heat, stirring occasionally to prevent sticking and to re-coat the chicken evenly with sauce. Avoid microwaving for too long or on high heat, as the chicken may become soggy or dry out.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add extra juiciness and flavor, although they may take a little longer to cook through. Just cut them into bite-sized pieces as you would with breasts.
Is there a gluten-free option for this recipe?
Yes, by using tamari instead of soy sauce and ensuring your flour is gluten-free, you can create a gluten-free version that tastes just as amazing.
Can I make the orange sauce ahead of time?
For sure! The sauce can be made a day in advance and refrigerated. Reheat gently before tossing with freshly fried chicken for the best texture.
How spicy is this recipe?
The red chili flakes add a mild heat that balances the sweetness and tanginess of the sauce. You can adjust the amount to suit your preferred spice level.
What is the best oil to fry the chicken?
Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil, to achieve that perfect golden crisp without imparting strong flavors.
Final Thoughts
This Chinese Orange Chicken Recipe is one of those dishes that feels like a warm hug on a plate, offering crispy chicken coated in a bright, flavorful sauce that everyone will adore. Whether you’re making it for yourself or sharing it with loved ones, it’s sure to become a cherished favorite in your cooking repertoire. So grab those simple ingredients and dive in—your taste buds will thank you!
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 bite-sized chicken pieces coated in a flavorful, tangy orange sauce. Perfectly balanced with sweetness, acidity, and a hint of spice, this dish is easy to prepare and a favorite for weeknight dinners or special occasions.
Ingredients
Chicken:
- 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 (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)
- 1/4 teaspoon Ground 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, sliced
- Extra Orange Zest for topping
Instructions
- Prepare the orange sauce: In a medium pot, combine the orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat the mixture over medium heat for 3 minutes, allowing the flavors to meld together.
- Thicken the sauce: In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water to create a smooth paste. Slowly add this cornstarch slurry to the heated sauce while whisking continuously. Continue cooking the sauce for about 5 minutes until it thickens. Remove from heat and stir in the orange zest for fresh citrus aroma.
- Prepare the chicken coating: In a shallow dish or pie plate, mix together the flour, cornstarch, and a generous pinch of salt. In a separate shallow dish, whisk the eggs until smooth.
- Coat the chicken pieces: Dip each chicken piece first into the whisked eggs, allowing excess to drip off, then coat thoroughly in the flour and cornstarch mixture. Place coated chicken 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 temperature. Using a thermometer, heat the oil to 350°F (175°C) for optimal frying.
- Fry the chicken: Working in batches to avoid overcrowding, carefully add the coated chicken pieces into the hot oil. Fry each batch for 2 to 3 minutes, turning frequently to ensure even golden-brown crust. Remove fried chicken and place on a paper-towel-lined plate to drain excess oil. Repeat until all chicken is fried.
- Toss chicken with sauce: Transfer the fried chicken to a large bowl and pour the prepared orange sauce over the top. Toss well to coat each piece evenly. Optionally, reserve some sauce to drizzle on rice when serving.
- Garnish and serve: Sprinkle sliced green onions and extra orange zest over the sauced chicken before serving. Enjoy with steamed rice or your preferred side.
Notes
- For a gluten-free version, substitute regular soy sauce with tamari and ensure flour is gluten-free.
- Use a deep-frying thermometer to maintain consistent oil temperature for crispiness.
- Adjust the red chili flakes to control the heat level to your preference.
- If preferred, substitute fresh garlic cloves for garlic powder for a more robust garlic flavor.
- Leftover orange sauce can be stored in the refrigerator for up to 3 days.
- Ensure chicken pieces are dry before egg wash to help the coating adhere better.
