If you’ve been craving something tangy, crispy, and bursting with vibrant flavor, this Chinese Orange Chicken Recipe is an absolute must-try. Imagine tender, golden chicken pieces enveloped in a glossy, sweet-and-sour orange sauce that hits all the right notes of citrusy brightness, subtle heat, and just the right balance of savory goodness. This dish is perfect for a weeknight dinner or whenever you want to impress without spending hours in the kitchen. It’s one of those recipes that becomes an instant favorite, delivering restaurant-quality flavors with home-cooked warmth and simplicity.
Ingredients You’ll Need
Getting your ingredients ready for this Chinese Orange Chicken Recipe is simple but crucial. Each component plays a vital role in developing crispy chicken and a luscious, flavorful sauce that clings perfectly to every bite.
- Boneless, skinless chicken breast (1 lb): Using chicken breast ensures tender, juicy pieces that crisp beautifully once fried.
- Egg white (1): Helps the coating stick to the chicken for that irresistible crunch.
- Low-sodium soy sauce (1 tbsp + 2 tbsp): Adds depth and umami flavor without overwhelming saltiness.
- Cornstarch (¼ cup + 1 tbsp mixed with 2 tbsp water): Essential for the crispy coating and thickening the sauce.
- All-purpose flour (½ cup): Provides structure to the crispy chicken exterior.
- Baking powder (½ tsp): Gives a light, airy texture to the fried coating.
- Salt (½ tsp): Balances all the flavors perfectly in both the chicken coating and sauce.
- Vegetable oil: Ideal for frying to get the chicken golden and crunchy.
- Fresh orange juice (¾ cup): The star of the sauce, delivering vibrant citrus flavor and natural sweetness.
- Orange zest (1 tbsp): Intensifies the orange punch and adds delightful fragrance.
- Granulated sugar (¼ cup): Sweetens the sauce, creating the perfect balance with tangy notes.
- White vinegar (1 tbsp): Adds brightness and subtle acidity to cut through the sweetness.
- Sesame oil (1 tsp): Provides a hint of nutty richness that elevates the sauce’s complexity.
- Garlic (2 cloves, minced): Adds savory warmth and aromatic depth.
- Fresh ginger (1 tsp, grated): Brings a zesty, slightly spicy undertone to the sauce.
- Red pepper flakes (½ tsp, optional): A little kick to make the flavors pop without overpowering the dish.
How to Make Chinese Orange Chicken Recipe
Step 1: Marinate the Chicken
Start by whisking together the egg white, soy sauce, and cornstarch in a bowl. This mixture will tenderize the chicken and help the coating stick like a dream. Toss in the bite-sized chicken pieces and make sure each one is evenly coated. Let it marinate for 10 to 15 minutes to soak up all those flavors, setting the stage for crispy perfection later on.
Step 2: Prepare the Coating
While the chicken is marinating, mix the flour, cornstarch, baking powder, and salt in a separate bowl. This combination creates a delicate balance that yields a crispy exterior without feeling too heavy or greasy. When the marinating time is up, dredge each chicken piece in the dry mix, making sure every piece has a nice, even coating.
Step 3: Fry the Chicken
Heat about 2 inches of vegetable oil in a deep skillet or wok until it reaches 350°F (175°C). This hot oil is crucial for achieving that golden, crispy crust. Working in batches to avoid overcrowding, fry the chicken for 4 to 5 minutes until they’re beautifully golden and cooked through. Remove them with a slotted spoon and drain on paper towels to keep them crisp and ready for the sauce.
Step 4: Make the Orange Sauce
This sauce is what transforms simple fried chicken into a dazzling dish. In a saucepan, combine fresh orange juice, orange zest, sugar, soy sauce, white vinegar, sesame oil, garlic, ginger, and red pepper flakes if you want a touch of heat. Bring everything to a gentle simmer, then stir in the cornstarch mixed with water. Keep cooking until the sauce thickens to a silky glaze that clings perfectly to your chicken.
Step 5: Combine and Serve
Finally, toss the crispy chicken pieces in the warm orange sauce until every bite is coated in that glossy, flavorful glaze. Serve it immediately over fluffy steamed rice or alongside your favorite stir-fried vegetables for a meal that feels both indulgent and balanced.
How to Serve Chinese Orange Chicken Recipe
Garnishes
A sprinkle of toasted sesame seeds or some finely sliced scallions can add extra texture and a pop of fresh flavor. A few thin strips of orange peel on top can also make the dish look vibrant and hint at the bright citrus flavors inside.
Side Dishes
Chinese Orange Chicken pairs wonderfully with steamed jasmine rice or fried rice, which soaks up that luscious orange sauce perfectly. For a veggie boost, try serving it with stir-fried snow peas, steamed broccoli, or a fresh cucumber salad for contrast and crunch.
Creative Ways to Present
Try serving the Chinese Orange Chicken Recipe in lettuce cups for a fun, handheld twist. You can also pile it over a bed of cooked quinoa or cauliflower rice for a low-carb alternative. For a cozy family dinner, present it family-style in a big dish so everyone can dig in and enjoy the saucy goodness together.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the chicken and sauce separately in airtight containers to keep the coating from getting soggy. Refrigerate for up to 3 days and enjoy a quick reheated meal that’s almost as good as fresh.
Freezing
You can freeze the cooked chicken pieces after frying, but it’s best to keep the orange sauce separate and frozen in a small container. When you’re ready to eat, thaw both and reheat gently. This way, you preserve the texture and flavor without the sauce overpowering the crispiness.
Reheating
Reheat the chicken in a hot oven or air fryer for a few minutes to restore that crispy texture before tossing it in the warmed orange sauce. Avoid microwaving alone, as it can make the chicken soggy and lose its signature crunch.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs will give you a juicier, slightly richer flavor. Just be sure to cut them into similar bite-sized pieces to ensure even cooking.
Is it possible to make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend and double-check that your soy sauce is gluten-free, like tamari. The rest of the ingredients are naturally gluten-free.
Can I bake instead of frying the chicken?
While frying gives the crispiest result, baking is possible if you want a lighter version. Bake the coated chicken pieces at 425°F (220°C) on a wire rack for about 20-25 minutes, flipping halfway, until golden and crisp.
How spicy is this dish?
The traditional recipe includes red pepper flakes for a gentle kick, but they’re optional. Feel free to adjust the amount or skip them if you prefer no heat.
What’s the best way to get fresh orange juice if you don’t have a juicer?
You can easily squeeze fresh orange juice by hand using a citrus reamer or even just pressing with your fingers inside a cut orange. Fresh juice is key for the bright flavor, so avoid bottled juice when possible.
Final Thoughts
This Chinese Orange Chicken Recipe is a true crowd-pleaser that brings warmth, zest, and crunch to your table with every bite. Whether you’re cooking for family, friends, or a solo treat, the harmony of textures and flavors will make you want to come back for seconds. So roll up your sleeves and dive into this delicious recipe—your taste buds will thank you!
Print
Chinese Orange Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese
Description
A delicious and crispy Chinese Orange Chicken recipe featuring tender chicken bites fried to golden perfection and coated in a tangy, sweet, and slightly spicy orange sauce. Perfect for a quick weeknight dinner that’s bursting with vibrant citrus flavors.
Ingredients
Chicken and Coating
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 egg white
- 1 tbsp low-sodium soy sauce
- ¼ cup cornstarch
- ½ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- Vegetable oil, for frying (about 2 inches deep)
Orange Sauce
- ¾ cup fresh orange juice
- 1 tbsp orange zest
- ¼ cup granulated sugar
- 2 tbsp low-sodium soy sauce
- 1 tbsp white vinegar
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ tsp red pepper flakes (optional)
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
- Marinate the Chicken: In a bowl, whisk together the egg white, 1 tbsp low-sodium soy sauce, and ¼ cup cornstarch until smooth. Add the bite-sized chicken pieces and toss well to coat evenly. Let the chicken marinate for 10 to 15 minutes to absorb the flavors and improve texture.
- Prepare the Coating: In a separate bowl, combine the all-purpose flour, remaining ¼ cup cornstarch, baking powder, and salt. Dredge each piece of marinated chicken in this dry mixture, ensuring every piece is fully coated with the mixture for a crispy crust.
- Fry the Chicken: Heat approximately 2 inches of vegetable oil in a deep skillet or wok over medium-high heat until it reaches 350°F (175°C). Fry the chicken pieces in batches to avoid overcrowding for about 4 to 5 minutes per batch, or until golden brown and crispy. Remove the chicken and drain on paper towels to remove excess oil.
- Make the Orange Sauce: In a saucepan, mix together the fresh orange juice, orange zest, granulated sugar, 2 tbsp low-sodium soy sauce, white vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes if using. Bring the mixture to a simmer over medium heat. Stir in the cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) and cook, stirring constantly until the sauce thickens to a glaze-like consistency.
- Combine and Serve: Toss the crispy fried chicken pieces in the thickened orange sauce until evenly coated. Serve immediately over steamed rice or alongside stir-fried vegetables for a complete meal enjoyed hot and fresh.
Notes
- You can adjust the amount of sugar or red pepper flakes to balance the sweetness and spiciness according to your taste preference.
- For extra crispiness, double-fry the chicken pieces by frying them a second time for 1-2 minutes after the initial fry and draining them well.
- Make sure the oil is hot enough before frying to prevent greasy chicken and achieve a crisp coating.
- Use fresh orange juice and zest for the best citrus flavor, but bottled juice can be substituted in a pinch.
- Leftover sauce can be stored in the refrigerator for up to 3 days and gently reheated.
