Chinese Orange Chicken
Chinese Orange Chicken features crispy bite-sized chicken coated in a glossy, sweet, tangy, and citrusy orange sauce. This homemade version delivers fresh, restaurant-style flavor that’s perfect served with rice or noodles.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Deep Fry
- Cuisine: Chinese
- Diet: Halal
Ingredients
- Boneless skinless chicken thighs or chicken breasts, cut into bite-sized pieces
- Cornstarch
- All-purpose flour
- Eggs
- Salt
- Black pepper
- Vegetable oil, for frying
- Fresh orange juice
- Orange zest
- Soy sauce
- Rice vinegar
- Brown sugar
- Garlic, minced
- Fresh ginger, grated
- Sesame oil
- Cornstarch (for slurry)
- Water
- Red pepper flakes (optional)
- Green onions, sliced, for garnish
- Sesame seeds, for garnish
Instructions
- Whisk together the flour, cornstarch, salt, and black pepper in a bowl.
- Beat the eggs in a separate bowl.
- Dip each piece of chicken into the egg, then coat thoroughly in the flour mixture.
- Heat the vegetable oil in a deep skillet or pot and fry the chicken in batches until golden brown and cooked through.
- Transfer the fried chicken to a wire rack or paper towels to drain excess oil.
- In a saucepan, combine the orange juice, orange zest, soy sauce, rice vinegar, brown sugar, garlic, ginger, sesame oil, and red pepper flakes.
- Bring the sauce to a gentle simmer.
- Mix the cornstarch with the water to form a slurry, then whisk it into the simmering sauce until thickened.
- Toss the crispy chicken in the warm orange sauce until evenly coated.
- Garnish with sliced green onions and sesame seeds, then serve immediately with steamed rice or noodles.
Notes
- Chicken thighs stay especially juicy, while chicken breasts offer a leaner option.
- Add broccoli, bell peppers, or snap peas for extra vegetables.
- Increase the red pepper flakes or add chili garlic sauce for more heat.
- Substitute part of the brown sugar with honey for a different sweetness.
- Air-fry or bake the chicken for a lighter version.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
- Reheat the chicken in the oven or air fryer before tossing with warmed sauce to help restore crispness.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 22 g
- Sodium: 980 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 155 mg
Find it online: https://thefamilycooking.com/chinese-orange-chicken/
