If you have ever craved something sweet, tangy, and irresistibly crispy, then this Chinese Orange Chicken Recipe is going to become your new favorite go-to dish. It perfectly balances the bright, zesty burst of fresh orange juice with tender pieces of chicken coated in a delectably crunchy crust. This recipe is bursting with flavor and texture, making every bite a joyful celebration. Whether for a weeknight dinner or a special occasion, this Chinese Orange Chicken Recipe brings that authentic takeout magic right to your kitchen, without any of the hassle.
Ingredients You’ll Need
Gathering the right ingredients is key, and luckily this recipe relies on simple, accessible components that each add an essential layer of flavor, texture, and color to the dish. From the light crispness of cornstarch to the bright punch of fresh orange zest, every ingredient plays its part in building that signature orange chicken taste you crave.
- 1 lb boneless, skinless chicken breast: Cut into bite-sized pieces for perfect frying and easy eating.
- 1 egg white: Helps the cornstarch mixture cling tightly to the chicken for extra crispiness.
- 1 tbsp low-sodium soy sauce: Adds a subtle umami depth without overpowering the citrus notes.
- ¼ cup cornstarch: Essential for a light and crunchy chicken coating.
- ½ cup all-purpose flour: Combines with cornstarch to create the ideal batter texture.
- ½ tsp baking powder: Gives the chicken a perfect airy crunch.
- ½ tsp salt: Enhances the natural flavors in both chicken and sauce.
- Vegetable oil: Needed for deep frying to golden perfection.
- ¾ cup fresh orange juice: The star of the sauce, providing fresh sweetness and acidity.
- 1 tbsp orange zest: Amplifies the citrus aroma and adds a burst of flavor.
- ¼ cup granulated sugar: Balances the tanginess creating a luscious sweet glaze.
- 2 tbsp low-sodium soy sauce: Deepens the sauce’s savory notes.
- 1 tbsp white vinegar: Adds a delicate punch of acidity.
- 1 tsp sesame oil: Infuses a subtle nuttiness that rounds out the sauce.
- 2 cloves garlic, minced: Brings flavor sharpness and aroma to the sauce.
- 1 tsp fresh ginger, grated: Adds a warm, spicy note that complements the orange.
- ½ tsp red pepper flakes (optional): Gives a hint of heat for those who like some spice.
- 1 tbsp cornstarch mixed with 2 tbsp water: For thickening the sauce to that perfect glossy consistency.
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 until smooth. Gently toss the bite-sized chicken pieces in this mixture, ensuring each piece is well coated. Letting the chicken marinate for 10-15 minutes not only tenderizes it but also helps the coating stick better during frying, which is crucial for that crispy texture we all love.
Step 2: Prepare the Coating
While the chicken marinates, mix together the all-purpose flour, cornstarch, baking powder, and salt in a separate bowl. This dry mixture is your secret weapon for achieving that iconic crunch. Dredge each marinated piece of chicken in this blend, making sure every nook and cranny is coated evenly. This step ensures a beautifully textured bite once fried.
Step 3: Fry the Chicken
Heat about 2 inches of vegetable oil in a deep skillet or wok to 350°F (175°C). Fry the chicken in batches, giving each piece enough space so they don’t stick together. Cook for 4-5 minutes or until the nuggets are golden brown and irresistibly crunchy. Use a slotted spoon to remove the chicken and let it drain on paper towels to get rid of excess oil. This frying step locks in juiciness while delivering that coveted crisp exterior.
Step 4: Make the Orange Sauce
Combine fresh orange juice, orange zest, sugar, soy sauce, white vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using) in a saucepan over medium heat. Bring to a gentle simmer, stirring occasionally. Gradually add the cornstarch-water slurry, whisking continuously until the sauce thickens into a smooth, shiny glaze that hugs your chicken pieces with a tangy, sweet, and savory embrace.
Step 5: Combine and Serve
Now comes the fun part: tossing the crispy chicken into the warm orange sauce. Stir gently to ensure each piece is fully coated with the luscious sauce. Serve immediately for the best texture, ideally over steamed rice or alongside your favorite stir-fried vegetables, so you get a meal that’s as balanced as it is delicious.
How to Serve Chinese Orange Chicken Recipe
Garnishes
Sprinkle some toasted sesame seeds or freshly sliced green onions on top to add a pop of color and a little extra flavor. Some thinly sliced red chili or a few orange segments can also brighten up the plate and add layers of freshness. These simple touches elevate your presentation and offer subtle flavor contrasts that make every bite memorable.
Side Dishes
Chinese Orange Chicken pairs wonderfully with steamed jasmine or basmati rice, which soaks up the delightful sauce perfectly. For a veggie boost, stir-fried broccoli, snap peas, or bok choy with garlic complements the dish’s richness while adding crispness and color. Fried rice or lo mein noodles also make delicious alternatives if you want to mix things up.
Creative Ways to Present
For a fun twist, try serving your Chinese Orange Chicken Recipe in lettuce cups or over cauliflower rice for a low-carb option. You can also turn it into a vibrant bowl with quinoa, shredded carrots, and a sprinkle of chopped peanuts for contrasting textures. Presentation is all about making the meal feel fresh and exciting every time you enjoy it.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the chicken and sauce separately in airtight containers to keep the chicken crispier for longer. Refrigerate for up to 3 days. Keeping them separate helps prevent sogginess and allows you to reheat just right when ready to enjoy again.
Freezing
While freezing is possible, the texture of the fried chicken may change slightly upon thawing. If you want to freeze, toss the cooked chicken in sauce, then cool completely before placing into freezer-safe bags or containers. Frozen orange chicken is best eaten within 1-2 months for optimal flavor and texture.
Reheating
To reheat leftovers, remove the chicken from the fridge first to come to room temperature if possible. Warm in a skillet over medium heat until heated through, which helps maintain some crispiness. Avoid microwaving alone, as it can make the coating soggy. Alternatively, reheating in a toaster oven or conventional oven at 350°F works great to restore the crunch while warming the sauce gently.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs are a bit juicier and more forgiving, so they make a fantastic choice for this Chinese Orange Chicken Recipe. Just be mindful of slightly longer cooking times when frying.
Is fresh orange juice necessary, or can I use bottled?
Fresh orange juice really brightens the sauce with natural citrus flavor and aroma, but in a pinch, bottled juice works too. Just try to avoid juices with added sugars or preservatives for the best taste.
Can I make this recipe gluten-free?
Yes, to make this Chinese Orange Chicken Recipe gluten-free, use gluten-free soy sauce and substitute the all-purpose flour with a gluten-free flour blend or rice flour. Cornstarch is naturally gluten-free, so that stays the same.
How spicy is this dish?
The addition of red pepper flakes is optional and can be adjusted or omitted to suit your heat preference. Traditionally, Chinese Orange Chicken is more sweet and tangy with just a hint of spice.
What can I do if my sauce is too thick or too thin?
If the sauce gets too thick, simply stir in a little water or more orange juice to loosen it. If it’s too thin, simmer it a bit longer or add a small additional cornstarch slurry to thicken it up gradually.
Final Thoughts
This Chinese Orange Chicken Recipe is truly a crowd-pleaser that balances crispy chicken with a luscious, flavorful sauce that sings with freshness and zest. It’s a dish that’s as fun to make as it is to eat, and I encourage you to give it a try soon. Once you taste that perfect combination of crunchy, sweet, and tangy, I promise it will quickly become a beloved classic in your meal rotation.
Print
Chinese Orange Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese
Description
This Chinese Orange Chicken recipe features crispy fried chicken pieces tossed in a tangy and sweet homemade orange sauce. Perfectly balanced with fresh orange juice, garlic, ginger, and a hint of spice, this dish offers a delightful combination of textures and flavors that can be enjoyed served over steamed rice or stir-fried vegetables.
Ingredients
Chicken Marinade
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 egg white
- 1 tbsp low-sodium soy sauce
- ¼ cup cornstarch
Coating
- ½ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- ¼ cup cornstarch
Frying
- 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 (slurry)
Instructions
- Marinate the Chicken: In a bowl, whisk together the egg white, 1 tbsp soy sauce, and ¼ cup cornstarch. Add the bite-sized chicken pieces, tossing well to coat evenly. Let the chicken marinate for 10-15 minutes to absorb the flavors and help the coating adhere better.
- Prepare the Coating: In a separate bowl, combine ½ cup all-purpose flour, ¼ cup cornstarch, baking powder, and salt. Dredge each piece of marinated chicken thoroughly in this dry mixture, ensuring an even coating for maximum crispiness.
- Fry the Chicken: Heat about 2 inches of vegetable oil in a deep skillet or wok over medium-high heat until it reaches 350°F (175°C). Carefully fry the coated chicken pieces in batches to avoid overcrowding, cooking each batch for 4-5 minutes or until the chicken is golden brown and crispy. Remove and drain on paper towels to remove excess oil.
- Make the Orange Sauce: In a saucepan, combine fresh orange juice, orange zest, sugar, 2 tbsp 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 and continue to cook, stirring frequently, until the sauce thickens to a glossy consistency.
- Combine and Serve: Toss the crispy fried chicken pieces thoroughly in the prepared orange sauce, making sure each piece is well coated. Serve immediately for best texture and flavor, accompanied by steamed rice or stir-fried vegetables.
Notes
- Ensure the oil temperature stays around 350°F to achieve optimum crispiness without overcooking the chicken.
- Adjust the red pepper flakes to control the spiciness according to your preference.
- Freshly squeezed orange juice and zest are key to an authentic and vibrant orange flavor.
- Serve immediately after tossing in sauce to maintain the chicken’s crisp texture.
- Can be made gluten-free by substituting all-purpose flour with a gluten-free flour blend and confirming soy sauce is gluten-free.
