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If you’re craving a dish that combines crispy, golden chicken with a vibrant, tangy, and sweet sauce, you’re in the right place. This Chinese Orange Chicken Recipe is a heartfelt favorite that brings the perfect balance of crunchy texture and bright citrus flavor to your table. Every bite bursts with freshness thanks to the fresh orange juice and zest, while the savory soy sauce and ginger add depth and warmth. Whether you’re cooking for a family dinner or impressing friends, this recipe promises to become a beloved classic in your repertoire.
Ingredients You’ll Need
This recipe relies on simple yet essential ingredients, each playing a vital role in achieving the perfect flavor and texture. From the tender chicken pieces to the crispy batter and glossy orange sauce, these pantry staples come together beautifully to create a dish you’ll want on repeat.
- 1 1/2 lbs boneless, skinless chicken breasts or thighs: Cut into bite-sized pieces for quick cooking and easy eating.
- 1/2 cup all-purpose flour: The base for the crispy batter that coats the chicken.
- 1/4 cup cornstarch: Adds extra crunch and lightness to the batter.
- 1/2 teaspoon baking powder: Helps create a perfectly airy and crispy coating.
- 1/4 teaspoon salt: Enhances all the flavors in the batter and sauce.
- 1/4 teaspoon black pepper: Adds subtle heat and depth to the chicken coating.
- 1/2 teaspoon garlic powder: Infuses a gentle garlicky aroma into the fried coating.
- 1/2 cup cold water: Used to make the batter light and crisp, keep it cold for the best texture.
- 1 egg, beaten: Binds the batter ingredients and ensures the coating sticks perfectly.
- Vegetable oil: For frying, choose one with a high smoke point to achieve that golden crisp.
- 1/2 cup fresh orange juice: The star of the sauce, delivering bright citrus flavor.
- Zest of 1 orange: Adds an extra burst of orange aroma and color.
- 2 tablespoons soy sauce: Adds saltiness and umami to balance the sweetness.
- 1/4 cup granulated sugar: Sweetens the sauce for that iconic sticky glaze.
- 1 tablespoon rice vinegar: Gives a subtle tang that lifts the sauce’s flavor profile.
- 1 tablespoon cornstarch mixed with 2 tablespoons water: This slurry thickens the sauce to glossy perfection.
- 1 teaspoon grated fresh ginger: Adds warmth and a little zing to the orange sauce.
- 1 garlic clove, minced: Brings savory depth and balance to the sauce.
- 1/2 teaspoon red pepper flakes (optional for heat): Adds just a whisper of heat without overpowering the citrus notes.
- Sliced green onions: For a fresh, mild crunch as garnish.
- Sesame seeds: Toasted for nutty aroma and pretty finishing touch.
How to Make Chinese Orange Chicken Recipe
Step 1: Prepare the Batter and Chicken
Start by whisking together the all-purpose flour, cornstarch, baking powder, salt, pepper, and garlic powder in a large bowl. In a separate bowl, mix the cold water and beaten egg, then combine this wet mixture with the dry ingredients, stirring until you have a smooth batter. The cold water is key here—it helps keep the batter light and crispy once fried. Coat each piece of chicken thoroughly in the batter, ensuring every bite will have that perfect crunchy coating.
Step 2: Fry the Chicken
Heat vegetable oil in a deep pan or wok to 350°F (175°C). Fry the chicken pieces in batches so the oil temperature stays consistent. Cook each batch for about 3 to 4 minutes, or until the chicken pieces are golden brown and irresistibly crispy. Once done, transfer them to a paper towel-lined plate to drain any excess oil. This step is crucial to get that signature crunchy texture that contrasts wonderfully with the saucy coating to come.
Step 3: Make the Orange Sauce
In a medium saucepan, whisk together the fresh orange juice, orange zest, soy sauce, granulated sugar, rice vinegar, grated ginger, minced garlic, and red pepper flakes if you’re using them. Simmer the mixture over medium heat for 2 to 3 minutes, allowing the flavors to meld together beautifully. Then, slowly stir in the cornstarch slurry. Keep cooking and stirring until the sauce thickens to a glossy, luscious consistency—this usually takes another 2 to 3 minutes. This vibrant sauce is what makes this Chinese Orange Chicken Recipe so unforgettable.
Step 4: Combine and Finish
Add the fried chicken pieces directly into the saucepan with your orange sauce. Toss everything well to ensure every piece is evenly coated with that delicious, sticky glaze. Let it cook together for another 1 to 2 minutes so the chicken can absorb all the wonderful citrusy, savory flavors. This final step transforms simple fried chicken into something truly magical and bursting with flavor.
How to Serve Chinese Orange Chicken Recipe
Garnishes
To elevate your dish, sprinkle sliced green onions and toasted sesame seeds over the top right before serving. The green onions add a fresh, crisp bite that contrasts with the sweet sauce, while sesame seeds bring a subtle nuttiness and beautiful visual appeal. These small touches make the dish feel complete and restaurant-quality.
Side Dishes
Chinese Orange Chicken Recipe pairs beautifully with steamed jasmine or basmati rice—the perfect canvas to soak up every last bit of that vibrant sauce. For some added color and nutrition, stir-fried baby bok choy or snap peas complement the orange chicken’s flavors and add a refreshing crunch to your meal.
Creative Ways to Present
For a fun twist, consider serving your orange chicken over fried rice or toss it with noodles for a complete one-bowl meal. You can also use it as a filling for lettuce wraps, which adds a cool, crisp texture that balances the warm, saucy chicken. Presentation can truly bring this Chinese Orange Chicken Recipe to life and impress everyone at your table.
Make Ahead and Storage
Storing Leftovers
Leftover Chinese Orange Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Keep the chicken and sauce together for the best flavor, but if you want to preserve crispiness, store fried chicken pieces separately and add sauce just before reheating.
Freezing
You can freeze leftover chicken, either coated with sauce or plain fried pieces, for up to 2 months. Be sure to let the chicken cool completely before freezing. When ready to enjoy, thaw overnight in the refrigerator for the best result.
Reheating
To reheat and bring back as much crispiness as possible, warm the chicken in a skillet over medium heat until heated through. If the sauce is a little thick, add a splash of water or orange juice to loosen it. Avoid microwaving if possible, as it can make the chicken soggy.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs tend to be juicier and more flavorful, making them a fantastic choice for this recipe. Just cut them into evenly sized pieces for consistent cooking.
How do I make the sauce less sweet?
If you prefer a less sweet sauce, simply reduce the sugar by a tablespoon or two. You can also increase the rice vinegar slightly for a tangier balance.
Is it possible to bake the chicken instead of frying?
Yes, you can bake the battered chicken pieces at 425°F (220°C) on a lined baking sheet, flipping halfway through. While it won’t be as crispy as frying, it’s a healthier alternative that still tastes great when tossed in the orange sauce.
Can I use bottled orange juice instead of fresh?
While fresh orange juice and zest provide the brightest flavor, you can use bottled juice in a pinch. Just try to find one that’s 100% orange juice without added sugars or preservatives for the best taste.
How do I adjust the heat level?
This recipe includes optional red pepper flakes for a gentle kick. If you like things spicier, add more flakes or a splash of chili garlic sauce to the sauce. For a milder version, simply skip the pepper flakes.
Final Thoughts
I can’t recommend this Chinese Orange Chicken Recipe enough if you want a crowd-pleasing meal that’s both fun to make and utterly delicious. With its crispy chicken and bold, tangy sauce, it’s a dish that brings a bit of that takeout magic right into your kitchen. So grab your ingredients, roll up your sleeves, and get ready to enjoy a dish that’s bursting with flavor and feels like a warm hug on a plate!
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Print
Chinese Orange Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese
Description
Chinese Orange Chicken is a deliciously crispy battered chicken dish coated in a tangy and sweet orange sauce. Perfectly balanced with fresh orange juice, soy sauce, and a hint of ginger and garlic, this recipe delivers a flavorful and satisfying meal that you can easily prepare at home in about 35 minutes. Served topped with green onions and sesame seeds, it’s a crowd-pleaser ideal for weeknight dinners.
Ingredients
For the Chicken:
- 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
For the 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 (cornstarch slurry)
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- 1/2 teaspoon red pepper flakes (optional for heat)
For Garnish:
- Sliced green onions
- Sesame seeds
Instructions
- Prepare the Chicken: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, and garlic powder until well combined.
- Make the Batter: In a separate bowl, mix cold water and the beaten egg, then combine this wet mixture with the dry ingredients to form a smooth batter that evenly coats the chicken pieces.
- Coat the Chicken: Toss the bite-sized chicken pieces in the batter, ensuring each piece is thoroughly coated.
- Heat the Oil: In a deep pan or wok, heat vegetable oil to 350°F (175°C) for frying.
- Fry the Chicken: Fry the battered chicken in batches, cooking for 3-4 minutes each batch until golden brown and crispy on the outside.
- Drain the Chicken: Remove the fried chicken pieces and drain them on paper towels to remove excess oil.
- Make the Orange Sauce: In a medium saucepan, combine fresh orange juice, orange zest, soy sauce, granulated sugar, rice vinegar, grated ginger, minced garlic, and red pepper flakes (if using). Simmer over medium heat for 2-3 minutes to blend the flavors.
- Thicken the Sauce: Stir in the cornstarch slurry (cornstarch mixed with water), cooking the sauce until it thickens and becomes glossy, about 2-3 minutes.
- Toss Chicken in Sauce: Add the fried chicken to the saucepan and toss to coat all pieces evenly with the orange sauce.
- Simmer Together: Cook the coated chicken with the sauce for an additional 1-2 minutes to meld all flavors perfectly.
- Serve: Garnish with sliced green onions and sesame seeds. Serve immediately over steamed rice for a complete meal.
Notes
- For best results, maintain the oil temperature at 350°F to ensure a crispy coating.
- If you prefer less heat, omit the red pepper flakes.
- Use fresh orange juice and zest for the most vibrant flavor.
- Make sure to fry the chicken in batches to avoid overcrowding and uneven cooking.
- Serve with steamed rice or your favorite Asian-style side dishes.
