Chinese Orange Chicken is a bright and tasty dish that combines crispy chicken pieces with a tangy, sweet orange sauce. The chicken is perfectly crunchy on the outside and tender inside, all coated in a sauce made from fresh orange juice, a touch of soy sauce, and a little sweetness that makes every bite pop with flavor.
I love making this dish when I want something that feels like a treat but is easy to whip up at home. One of my favorite things about it is how the kitchen fills with the fresh smell of oranges while cooking. The sauce is just right—not too sticky or heavy—which means it pairs wonderfully with plain rice or even noodles.
Whenever I serve Chinese Orange Chicken, there’s always a smile at the table. It’s one of those dishes that feels familiar and fun, perfect for sharing with family or friends. I like to add a sprinkle of green onions or a few sesame seeds on top to give it a little extra color and crunch. It’s simple, cheerful food that never gets old in my book.
Key Ingredients & Substitutions
Chicken: I prefer using boneless, skinless chicken thighs for juiciness and flavor. Breast works too if you want leaner meat. Cut them into bite-sized pieces for even cooking.
Batter: A mix of all-purpose flour and cornstarch creates a light, crispy coating. If you want gluten-free, use rice flour or a gluten-free flour blend instead.
Orange Juice and Zest: Fresh juice and zest give the best bright citrus flavor. If fresh oranges are unavailable, bottled juice works, but avoid concentrates. For zest, use a microplane to get fine strips without the white pith, which is bitter.
Sauce Ingredients: Soy sauce adds saltiness, and rice vinegar brings tang. You can swap rice vinegar for white vinegar or apple cider vinegar if you don’t have it, but rice vinegar is milder. Feel free to adjust sugar to taste or try honey or maple syrup for a natural sweetener.
Garnishes: Sesame seeds and green onions add texture and freshness. You can skip or replace these with chopped cilantro or crushed peanuts for a different touch.
How Can I Make the Chicken Super Crispy and Not Soggy?
Keeping the chicken crispy is key to this dish. Here’s how I do it:
- Pat chicken dry before dipping to prevent soggy batter.
- Use a cold batter made just before frying for better crunch.
- Don’t overcrowd the pan; fry in small batches so the oil temperature stays steady around 350°F.
- After frying, drain pieces on a wire rack, not paper towels, to avoid steam making them soggy.
- Only toss chicken in sauce right before serving. If you mix earlier, the sauce can soften the crust.
This way, each bite stays crispy under that delicious orange sauce!
Equipment You’ll Need
- Deep-fryer or large pot – I use this to fry the chicken safely and evenly; a thermometer helps keep the oil at 350°F.
- Wire rack – perfect for draining fried chicken so it stays crispy.
- Microplane or grater – essential for zesting oranges without the bitter pith.
- Medium saucepan – where I simmer the orange sauce to develop the flavors.
- Whisk – to stir and combine the sauce ingredients smoothly.
- Cooking spoons/tongs – for frying and tossing the chicken safely.
Flavor Variations & Add-Ins
- Try adding a splash of bourbon or orange liqueur to deepen the flavor of the sauce.
- Use chicken breasts or even tofu for a vegetarian version, keeping it light and filling.
- Mix in a pinch of five-spice powder for an aromatic twist that complements the citrus.
- Sprinkle crushed red pepper flakes or Sriracha into the sauce for extra heat and spice.
Chinese Orange Chicken
Ingredients You’ll Need:
For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 cup cornstarch
- 2 large eggs
- 1/2 cup water
- Salt and pepper, to taste
- Vegetable oil, for frying
For the Orange Sauce:
- 1 cup fresh orange juice (about 2 oranges)
- 1 tablespoon orange zest
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/2 cup granulated sugar
- 2 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
- 1/2 teaspoon red chili flakes (optional for a bit of heat)
- 2 teaspoons cornstarch mixed with 2 tablespoons water (slurry)
For Garnish:
- Sesame seeds
- Thinly sliced green onions
- Extra orange zest or orange slices (optional)
How Much Time Will You Need?
This recipe takes about 40 minutes from start to finish. It includes 15 minutes to prep and coat the chicken, 15 minutes to fry the chicken in batches, and about 10 minutes to prepare and thicken the orange sauce.
Step-by-Step Instructions:
1. Prepare the Chicken Batter:
In a large bowl, whisk together the eggs, water, salt, and pepper. In a separate bowl, mix the flour and cornstarch. This will give your chicken a crispy, light coating.
2. Coat the Chicken:
Dip each piece of chicken into the egg mixture, then roll it in the flour-cornstarch mix to coat completely. Set the coated chicken on a wire rack while you heat the oil for frying.
3. Fry the Chicken:
Heat about 2 inches of vegetable oil in a deep pan or wok over medium-high heat until it reaches 350°F (175°C). Fry the chicken pieces in small batches for 5-7 minutes or until they are golden brown and cooked through. Drain the fried chicken on paper towels to remove excess oil.
4. Make the Orange Sauce:
In a medium saucepan, combine orange juice, orange zest, soy sauce, rice vinegar, sugar, minced garlic, grated ginger, and optional red chili flakes. Bring this mixture to a simmer over medium heat, stirring occasionally.
5. Thicken the Sauce:
Mix the cornstarch with water to create a slurry. Stir this into the simmering sauce and cook for 1-2 minutes until the sauce thickens to a glossy glaze.
6. Combine Chicken and Sauce:
Carefully toss the fried chicken pieces in the orange sauce until each piece is fully coated with the flavorful glaze.
7. Serve and Garnish:
Serve the delicious orange chicken on a bed of steamed white rice or your favorite side. Sprinkle sesame seeds, sliced green onions, and extra orange zest or slices on top for a fresh, pretty finish.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken in the refrigerator overnight or use the defrost setting on your microwave. Pat the pieces dry before coating to ensure a crispy texture.
Can I Bake Instead of Frying the Chicken?
Absolutely! For a healthier twist, bake the coated chicken at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, flipping halfway through until golden and crispy. Toss with the sauce just like in the original recipe.
How Should I Store Leftovers?
Keep any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to avoid sogginess.
Can I Make the Orange Sauce Ahead of Time?
Definitely! Prepare the sauce a day ahead and keep it refrigerated. Reheat it gently before tossing with freshly fried or reheated chicken for the best flavor and texture.
