Chinese Orange Chicken is one of the most loved Chinese-American dishes, famous for its crispy chicken coated in a rich, sweet, and tangy orange sauce. This homemade version gives you the same restaurant flavor but with fresh ingredients, no preservatives, and full control over the taste.
The contrast between the crunchy fried chicken and the sticky citrus sauce makes this dish irresistible. It’s perfect for family dinners, special weekends, or when you crave takeout flavor at home.
Why You’ll Love This Recipe
✔ Crispy golden chicken
✔ Fresh orange flavor (no artificial taste)
✔ Sweet, tangy, and slightly spicy sauce
✔ Easy to make with simple ingredients
✔ Better than takeout and healthier
Ingredients
- 700 g (about 1.5 lbs) boneless skinless chicken breasts or thighs
- Vegetable oil (for frying)
- 1 egg white
- 1 tablespoon soy sauce
- 3 tablespoons cornstarch
- ½ cup all-purpose flour
- ½ cup cornstarch
- ½ teaspoon salt
- ½ teaspoon baking powder
For the Orange Sauce
- ½ cup fresh orange juice
- 1 tablespoon orange zest
- 2 tablespoons soy sauce
- ¼ cup sugar
- 2 tablespoons white vinegar or rice vinegar
- 1 tablespoon cornstarch
- ½ tablespoon sesame oil
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- ½ teaspoon red chili flakes (optional)
- ½ tablespoon vegetable oil
Step-by-Step Instructions
Step 1: Cut the Chicken , Cut the chicken into bite-sized cubes (about 2–3 cm pieces). Set aside.
Step 2: Marinate the Chicken
In a bowl:
- Whisk the egg white until slightly foamy.
- Add soy sauce and cornstarch, mix well.
- Add the chicken pieces and coat them thoroughly.
Let the chicken marinate for at least 15–30 minutes for best texture.
Step 3: Prepare the Dry Coating
In another bowl, mix:
- Flour
- Cornstarch
- Salt
- Baking powder
Remove chicken pieces from the marinade and coat them evenly in this dry mixture. Shake off excess.
Step 4: Fry the Chicken
- Heat vegetable oil in a deep pan or wok (about 175–180°C or until hot).
- Fry the chicken in small batches (don’t overcrowd).
- Cook for about 4–5 minutes, until crispy and golden.
- Remove and drain on paper towels.
Repeat with all chicken pieces.
Step 5: Prepare the Orange Sauce
In a bowl, mix:
- Orange juice
- Orange zest
- Soy sauce
- Sugar
- Vinegar
- Cornstarch
- Sesame oil
- Chili flakes
In a pan:
- Heat ½ tablespoon vegetable oil.
- Sauté garlic and ginger for 1–2 minutes until fragrant.
- Pour in the orange mixture.
- Stir constantly over medium heat until the sauce thickens into a glossy glaze.
Step 6: Combine Chicken and Sauce
Add the fried chicken to the sauce.
Mix gently so every piece is well coated.
Let it simmer for 1–2 minutes until everything is evenly covered and hot.
How to Serve
Serve your Chinese Orange Chicken hot with:
- Steamed white rice
- Fried rice
- Noodles
- Stir-fried vegetables (broccoli, green beans, or bell peppers)
You can also sprinkle sesame seeds and chopped green onions on top for extra flavor.
Tips for Perfect Orange Chicken
- Use fresh orange juice and zest for the best citrus flavor.
- For extra crispiness, fry the chicken twice: fry, rest 5 minutes, then fry again quickly.
- Adjust sugar and vinegar depending on how sweet or tangy you like it.
- If you prefer less oil, the chicken can be air-fried at 180°C for 15–18 minutes.
Storage and Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a pan over low heat with a little water or orange juice to loosen the sauce.
- Best texture is achieved when freshly made.
Final Thoughts
Chinese Orange Chicken is a perfect balance of crispy texture and bold citrus flavor. It’s easy enough for home cooking but impressive enough for guests. Once you try this version, you’ll never crave takeout again.