If you love vibrant flavors and crave that perfect balance between sweet and tangy, this Chinese Orange Chicken Recipe is here to win your heart and your taste buds. Crispy, bite-sized chicken pieces coated in a luscious, zesty orange sauce make every bite irresistibly delicious. Whether you’re planning a weeknight dinner or a special meal to impress friends, this recipe brings bright citrus notes, just the right amount of warmth, and that addictive crunch—all in about 30 minutes. Trust me, once you try this, you’ll want to keep this dish in your regular rotation.
Ingredients You’ll Need
The beauty of this Chinese Orange Chicken Recipe is in its simplicity. The ingredients are straightforward but crucial—they work together to create the perfect texture, aroma, and flavor profile that defines this dish. Fresh orange juice and zest bring a lively brightness, while the mix of flours and cornstarch ensures each piece of chicken achieves a golden, crispy crust.
- Boneless, skinless chicken breast (1 lb): Cut into bite-sized pieces to ensure quick, even cooking and easy eating.
- Egg white (1): Helps the marinade adhere, keeping the coating crunchy and delicious.
- Low-sodium soy sauce (2 tbsp total): Adds savory depth without overpowering the citrus notes.
- Cornstarch (¼ cup plus 1 tbsp for slurry): Key for that signature crispy coating and thickening the sauce.
- All-purpose flour (½ cup): Works with cornstarch to create the perfect crunchy texture on the chicken.
- Baking powder (½ tsp): Lightens the coating so it’s crisp but not dense.
- Salt (½ tsp): Enhances flavor balance.
- Vegetable oil: For frying, providing that irresistible golden crunch.
- Fresh orange juice (¾ cup): The star of the sauce, delivering fresh, tangy sweetness.
- Orange zest (1 tbsp): Intensifies the orange flavor with aromatic oils.
- Granulated sugar (¼ cup): Balances acidity with a gentle sweetness.
- White vinegar (1 tbsp): Adds a subtle tang that sharpens the sauce.
- Sesame oil (1 tsp): Brings a nutty fragrance that rounds out the flavors.
- Garlic cloves (2, minced): Adds savory warmth and complexity.
- Fresh ginger (1 tsp, grated): Provides a zingy freshness.
- Red pepper flakes (½ tsp, optional): Gives a gentle kick for those who like a bit of heat.
How to Make Chinese Orange Chicken Recipe
Step 1: Marinate the Chicken
Start by whisking together the egg white, a tablespoon of low-sodium soy sauce, and cornstarch in a bowl. This mixture tenderizes the chicken and helps the coating stick like a charm. Toss the bite-sized chicken pieces in and let them soak up all that goodness for 10 to 15 minutes. This brief marination makes a big difference in flavor and texture!
Step 2: Prepare the Coating
Mix together the all-purpose flour, cornstarch, baking powder, and salt in a separate bowl. This combination creates a light but crispy crust that seals in the chicken’s juiciness. Once the chicken has marinated, dredge each piece thoroughly in this dry mixture until fully coated. This step ensures every bite has that perfect crispy shell.
Step 3: Fry the Chicken
Heat about two inches of vegetable oil in a deep skillet or wok until it reaches 350°F (175°C). Fry the chicken in small batches, giving each piece space to crisp up evenly. It usually takes around 4 to 5 minutes for the chicken chunks to turn golden and beautifully crispy. Don’t rush this step, or you’ll lose that signature crunch. When done, drain them on paper towels to shed excess oil.
Step 4: Make the Orange Sauce
While the chicken fries, whisk together the fresh orange juice, orange zest, granulated sugar, soy sauce, white vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes in a saucepan. Bring the mixture to a gentle simmer. Then stir in the cornstarch-water slurry to thicken the sauce until it’s glossy and clings beautifully to the chicken pieces. This sauce packs the sweet and tangy punch that makes this Chinese Orange Chicken Recipe stand out.
Step 5: Combine and Serve
Toss the crispy chicken chunks right into the thickened orange sauce, making sure every piece is luscious and coated. Serve immediately over steamed rice or your favorite stir-fried veggies for a complete, colorful meal that screams comfort food done right.
How to Serve Chinese Orange Chicken Recipe
Garnishes
To elevate this dish visually and flavor-wise, sprinkle some toasted sesame seeds or finely sliced green onions on top. The sesame seeds add a satisfying crunch and nutty notes, while green onions bring fresh, mild sharpness that balances the sweetness of the sauce perfectly. A few extra orange zest strands sprinkled over the top can also brighten the plate and aroma beautifully.
Side Dishes
Chinese Orange Chicken pairs wonderfully with simple steamed jasmine or basmati rice that soaks up the flavorful sauce. For something greener, stir-fried bok choy, snow peas, or sautéed broccoli add a refreshing contrast in both texture and nutrition. You could also serve it alongside fried rice or even crispy egg rolls for a more indulgent feast.
Creative Ways to Present
If you want to impress your guests, consider serving the chicken over a bed of fluffy quinoa or cauliflower rice for a twist on tradition. You could also stuff the sauced chicken into lettuce cups for a light and fun appetizer-style treat. For parties, keep the chicken warm in a slow cooker on low and offer miniature serving spoons so everyone can help themselves to the saucy goodness without any fuss.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Chinese Orange Chicken Recipe, store them in an airtight container in the refrigerator. They will stay fresh and flavorful for up to 3 days, making for a fantastic next-day meal that reheats beautifully.
Freezing
You can freeze the cooked chicken and sauce separately to preserve texture and flavor. Place the chicken in a freezer-safe container or bag and the sauce in a separate sealed container. Both can be frozen for up to 2 months. When ready, thaw overnight in the fridge for best results before reheating.
Reheating
To reheat while keeping the chicken as crispy as possible, warm the chicken pieces in a dry skillet over medium heat and gently heat the sauce in a saucepan. Toss together just before serving. Microwaving can make the coating soggy, so avoid that if possible!
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs bring a little more juiciness and richness, which can enhance the dish. Just cut them into bite-sized pieces and follow the same process. The cooking time will be similar.
Is there a vegetarian alternative to Chinese Orange Chicken Recipe?
Yes! Try using crispy tofu or cauliflower florets instead of chicken. Coat and fry them the same way, then toss in the orange sauce for a fantastic meat-free version full of flavor and texture.
How spicy is this dish with red pepper flakes?
The red pepper flakes add a mild heat that balances the sweetness without overpowering it. If you prefer no heat, simply leave them out. For more spice, feel free to increase the amount slightly according to your taste.
What can I substitute for fresh orange juice?
If fresh oranges aren’t available, bottled 100% orange juice works as a substitute, but fresh juice and zest definitely give the best brightness and flavor complexity.
Can I bake the chicken instead of frying?
While frying gives the classic crispy texture, you can bake the chicken pieces on a greased baking sheet at 425°F (220°C) for about 20 minutes, flipping halfway through. The coating may not be quite as crunchy, but it’s a healthier alternative that still tastes great with the orange sauce.
Final Thoughts
This Chinese Orange Chicken Recipe is a shining example of how straightforward ingredients come together to create an extraordinary dish packed with flavor, texture, and color. It’s a perfect balance of crispy chicken and zesty sauce that feels both comforting and exciting. Whether you’re a seasoned cook or just starting out, give this recipe a try—you’ll end up with a new favorite to share with friends and family again and again.
Print
Chinese Orange Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 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 tangy, sweet, and slightly spicy orange sauce. The chicken is marinated, coated in a light batter, and deep-fried to golden perfection before being tossed in a flavorful homemade orange glaze. Perfect for a quick, restaurant-style meal at home, this dish pairs wonderfully with steamed rice or stir-fried vegetables.
Ingredients
For the Chicken
- 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)
For the 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, soy sauce, and ¼ cup cornstarch. Add the chicken pieces and toss to coat evenly. Allow the chicken to marinate for 10-15 minutes to absorb the flavors and help the coating adhere.
- Prepare the Coating: In a separate bowl, mix all-purpose flour, the remaining ¼ cup cornstarch, baking powder, and salt. Dredge the marinated chicken pieces in this dry mixture, ensuring each piece is fully coated with an even layer of batter.
- Fry the Chicken: Heat about 2 inches of vegetable oil in a deep skillet or wok to 350°F (175°C). Carefully fry the chicken in batches to avoid overcrowding. Each batch should fry for 4-5 minutes or until the chicken is golden brown and crispy. Remove the chicken and drain on paper towels to remove excess oil.
- Make the Orange Sauce: In a saucepan, combine fresh orange juice, orange zest, granulated sugar, soy sauce, white vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes if using. Bring the mixture to a gentle simmer over medium heat. Stir in the cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) and cook, stirring continuously until the sauce thickens to a glossy consistency.
- Combine and Serve: Toss the crispy fried chicken pieces in the thickened orange sauce until fully coated. Serve immediately over steamed rice or alongside stir-fried vegetables for a complete meal.
Notes
- Ensure the oil temperature remains steady at 350°F for crispy chicken without absorbing too much oil.
- Do not overcrowd the frying pan to maintain oil temperature and prevent sogginess.
- Use fresh orange juice and zest for the best flavor; bottled juice may result in a less vibrant sauce.
- Adjust red pepper flakes to your preferred level of heat or omit for a milder taste.
- Leftover chicken can be reheated in a skillet to retain crispiness but is best enjoyed fresh.
