If you’re craving a dish that’s bursting with vibrant flavors and irresistible crunch, look no further than this Chinese Orange Chicken Recipe. It brings together crispy, tender chicken pieces coated in a luscious, tangy orange sauce that perfectly balances sweet, savory, and a hint of spice. Each bite delivers a comforting, restaurant-quality meal you can easily recreate at home, making it a beloved favorite for weeknight dinners or special occasions alike.
Ingredients You’ll Need
Every ingredient in this Chinese Orange Chicken Recipe plays a crucial role in the final taste, texture, and appearance. From the zest and juice that brighten the sauce to the cornstarch that creates a perfectly crispy coating, these simple components come together beautifully.
- Chicken (1 1/2 lbs boneless, skinless): Opt for breasts or thighs cut into bite-sized pieces for juicy, tender bites.
- All-purpose flour (1/2 cup): Forms the base of the crispy batter coating the chicken.
- Cornstarch (1/4 cup plus 1 tbsp for slurry): Key for that signature crispy crust and thickening the sauce.
- Baking powder (1/2 teaspoon): Adds lightness and crunch to the batter.
- Salt and black pepper (1/4 teaspoon each): Basic seasoning to enhance flavor throughout.
- Garlic powder (1/2 teaspoon) and minced garlic (1 clove): Infuse savory depth into both batter and sauce.
- Cold water (1/2 cup) and beaten egg (1): Combine with dry ingredients to create the perfect batter consistency.
- Vegetable oil: For frying the chicken to golden perfection.
- Fresh orange juice (1/2 cup) and zest of 1 orange: The heart of the sauce, offering bright citrus notes.
- Soy sauce (2 tablespoons): Adds umami and balances sweetness.
- Granulated sugar (1/4 cup): Sweetens the orange sauce just right.
- Rice vinegar (1 tablespoon): Cuts through the sweetness with a touch of acidity.
- Grated fresh ginger (1 teaspoon): Provides a warm, subtle spice.
- Red pepper flakes (1/2 teaspoon, optional): For a gentle kick of heat if you like some spice.
- Sliced green onions and sesame seeds: Perfect garnishes adding freshness and nuttiness.
How to Make Chinese Orange Chicken Recipe
Step 1: Create the Batter
Start by whisking the all-purpose flour, cornstarch, baking powder, salt, black pepper, and garlic powder together in a large bowl. In a separate bowl, mix the cold water with the beaten egg, then gradually combine this wet mixture with your dry ingredients until you have a smooth, slightly thick batter ready to coat the chicken pieces. This careful balance ensures the chicken crisps up beautifully when fried.
Step 2: Coat the Chicken
Drop your bite-sized chicken pieces into the batter, making sure each piece is thoroughly coated. The batter not only protects the chicken during frying but also creates that signature light and crispy texture that makes this dish so addictive.
Step 3: Fry the Chicken to Crispy Perfection
Heat vegetable oil in a deep pan or wok until it reaches 350°F (175°C). Fry the battered chicken in small batches for about 3 to 4 minutes each until golden brown and crisp. Don’t overcrowd the pan; this keeps the oil temperature steady and your chicken perfectly crispy. Once fried, place the pieces on paper towels to drain any excess oil.
Step 4: Prepare the Orange Sauce
In a medium saucepan, combine fresh orange juice, orange zest, soy sauce, sugar, rice vinegar, grated ginger, minced garlic, and red pepper flakes if you’re adding heat. Bring this mixture to a gentle simmer over medium heat for 2 to 3 minutes, allowing the flavors to meld. Stir often and watch as those delicious aromas fill your kitchen!
Step 5: Thicken and Glaze the Sauce
Add the cornstarch slurry (cornstarch mixed with water) to the simmering sauce, stirring until it thickens to a shiny, syrupy consistency—this usually takes another 2 to 3 minutes. This glossy coating clings to every piece of chicken, sealing in flavor and moisture.
Step 6: Combine Chicken and Sauce
Toss the crispy fried chicken in the luscious orange sauce until each piece is coated evenly. Let it cook together for an additional 1 to 2 minutes to marry the flavors perfectly before serving.
How to Serve Chinese Orange Chicken Recipe
Garnishes
Top your Chinese Orange Chicken with freshly sliced green onions and a sprinkle of toasted sesame seeds. These simple garnishes not only add vibrant color but also subtle layers of flavor and texture that elevate the dish from delicious to unforgettable.
Side Dishes
This dish pairs wonderfully with a bowl of steamed jasmine or basmati rice, which soaks up the tangy orange sauce beautifully. For a balanced meal, serve alongside stir-fried vegetables like broccoli, snap peas, or bell peppers, adding freshness and a satisfying crunch.
Creative Ways to Present
If you’re entertaining, try serving the orange chicken over a bed of fluffy fried rice or even crispy noodles for a textural twist. You can also plate it on a large platter surrounded by colorful vegetable slices for an eye-catching centerpiece that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chinese Orange Chicken in an airtight container in the refrigerator for up to 3 days. To keep the chicken crispy, avoid storing it already coated in sauce; instead, keep fried chicken and sauce separate and combine when reheating.
Freezing
You can freeze cooked chicken pieces without sauce for up to 2 months. Place them on a baking sheet first to freeze individually, then transfer to a freezer-safe bag or container. The sauce freezes well in a separate container, ensuring maximum freshness whenever you want to enjoy this dish again.
Reheating
For the best results, reheat the chicken in a hot oven or air fryer for a few minutes to restore crispiness. Warm the orange sauce gently on the stove, then toss with the chicken just before serving to enjoy that perfect saucy crunch once again.
FAQs
Can I use chicken thighs instead of breasts for this Chinese Orange Chicken Recipe?
Absolutely! Chicken thighs are actually a fantastic choice because they stay juicy and tender during frying, adding slightly richer flavor to the dish. Just cut them into similarly sized pieces as you would with breasts.
How spicy is this recipe, and can I adjust the heat?
This recipe is mild by default, with the red pepper flakes being completely optional. Feel free to omit them for a kid-friendly version or add more if you prefer a spicier kick. You can also include a dash of chili garlic sauce for extra punch.
Is there a gluten-free way to make this orange chicken?
Yes! Substitute the all-purpose flour with a gluten-free flour blend, and use tamari instead of soy sauce to keep it gluten-free. The cornstarch and other ingredients are naturally gluten-free, so it’s easy to adapt.
Why do I need to fry the chicken twice in some orange chicken recipes?
Some recipes recommend frying chicken twice for an ultra-crispy exterior. In this Chinese Orange Chicken Recipe, a single fry at the right temperature achieves a delightful crunch, especially when combined with the light batter. If you prefer extra crispiness, double frying is an option.
Can I make the orange sauce ahead of time?
Yes, the orange sauce can be made a day in advance and stored in the refrigerator. Just reheat gently and add the cornstarch slurry at the end to thicken before tossing with the fried chicken for the best texture.
Final Thoughts
This Chinese Orange Chicken Recipe has quickly become one of my absolute favorites to share with friends and family because it delivers such vibrant flavor and satisfying crispiness every single time. Whether you’re looking to impress at a dinner party or simply craving a comforting homemade meal, this recipe fits the bill perfectly. Give it a try—you’ll wonder why you didn’t make it sooner!
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
A delicious and crispy Chinese Orange Chicken recipe featuring bite-sized chicken pieces fried to golden perfection and coated in a tangy, sweet, and slightly spicy orange sauce. This dish is perfect for family dinners or entertaining guests, delivering authentic flavors with an easy-to-follow method.
Ingredients
Chicken and Batter
- 1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup cold water
- 1 egg, beaten
- Vegetable oil, for frying
Orange Sauce
- 1/2 cup fresh orange juice
- Zest of 1 orange
- 2 tablespoons soy sauce
- 1/4 cup granulated sugar
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- 1/2 teaspoon red pepper flakes (optional for heat)
Garnish
- Sliced green onions
- Sesame seeds
Instructions
- Prepare the Chicken Batter: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, and garlic powder to combine the dry ingredients evenly.
- Mix Wet Ingredients: In a separate bowl, beat the egg and mix it with cold water. Pour this wet mixture into the bowl of dry ingredients and stir until a smooth batter forms without lumps.
- Coat the Chicken: Dip the bite-sized chicken pieces into the prepared batter, making sure each piece is fully coated for a crispy finish when fried.
- Heat the Oil: In a deep pan or wok, heat vegetable oil to 350°F (175°C) ensuring it’s hot enough for frying chicken to a crispy texture.
- Fry the Chicken: Fry the battered chicken pieces in batches to avoid overcrowding, cooking for 3-4 minutes until the chicken is golden brown and crispy on the outside.
- Drain Excess Oil: Remove the fried chicken pieces using a slotted spoon and place them on paper towels to drain any excess oil.
- Prepare the Orange Sauce: In a medium saucepan over medium heat, combine orange juice, orange zest, soy sauce, sugar, rice vinegar, grated ginger, minced garlic, and red pepper flakes if using. Let it simmer for 2-3 minutes to blend flavors.
- Thicken the Sauce: Stir in the cornstarch slurry (cornstarch mixed with water) and continue cooking for another 2-3 minutes until the sauce thickens and becomes glossy.
- Coat Chicken with Sauce: Toss the fried chicken pieces in the thickened orange sauce, ensuring each piece is evenly coated with the flavorful glaze.
- Simmer to Meld Flavors: Cook the coated chicken in the sauce for an additional 1-2 minutes to thoroughly combine flavors and heat the chicken through.
- Serve: Garnish with sliced green onions and sesame seeds. Serve immediately over steamed rice for a complete meal.
Notes
- To add extra heat, increase the red pepper flakes according to your preference.
- Ensure the oil temperature is maintained at 350°F to get the crispiest chicken without absorbing too much oil.
- You can substitute chicken breasts with thighs for a juicier result.
- Serve with steamed rice or your choice of vegetables for a balanced meal.
- For gluten-free option, substitute all-purpose flour with a gluten-free flour blend and use tamari sauce instead of soy sauce.
