Sweet, tangy, and perfectly crispy, Chinese Orange Chicken is one of the most popular dishes in Chinese-American cuisine. Made with tender chicken pieces coated in a light, crunchy batter and tossed in a zesty orange glaze infused with soy sauce, garlic, and ginger, this dish offers the ultimate balance of flavors. Whether served with steamed rice or stir-fried noodles, Orange Chicken is a takeout favorite you can easily recreate at home for a fresh, flavorful experience.
Ingredient
For the Chicken:
| Boneless, Skinless Chicken Thighs | 1.5 lbs (680g) |
|---|---|
| Salt | ½ teaspoon |
| White Pepper | ½ teaspoon |
| Soy Sauce | 1 tablespoon |
|---|---|
| Fresh Ginger, grated | 1 tablespoon |
| Garlic, minced | 1 clove |
| All-Purpose Flour | ½ cup (60g) |
|---|---|
| Cornstarch | ½ cup (60g) |
| Large Egg | 1 |
| Water | ½ cup (120ml) |
| Neutral Oil (Canola, Peanut) | 4-6 cups |
| Fresh Orange Juice | ¾ cup (180ml) |
|---|---|
| Soy Sauce | ¼ cup (60ml) |
| Brown Sugar, packed | ¼ cup (50g) |
| Rice Wine Vinegar | 2 tablespoons |
| Chicken Broth | 2 tablespoons |
| Fresh Orange Zest | 1 tablespoon |
| Fresh Ginger, grated | 1 tablespoon |
| Garlic, minced | 2 cloves |
| Red Pepper Flakes | ½ teaspoon (or to taste) |
| Cornstarch | 1 tablespoon |
|---|---|
| Cold Water | 2 tablespoon |
Cooking Steps
Step 1: Marinate and Prepare the Chicken
- Cut the boneless, skinless chicken thighs into bite-sized 1-inch pieces.
- In a large bowl, combine the cut chicken with ½ teaspoon salt, ½ teaspoon white pepper, 1 tablespoon soy sauce, 1 teaspoon grated ginger, and 1 clove minced garlic. Toss to coat evenly. Let marinate for at least 15 minutes.
Step 2: Prepare the Batter
- In a separate medium bowl, whisk together the ½ cup all-purpose flour and ½ cup cornstarch.
- Add the beaten large egg and ½ cup water to the dry ingredients. Whisk until you have a smooth, thin batter.
- Add the marinated chicken pieces to the batter bowl and toss until each piece is fully coated.
Step 3: Fry the Chicken
- Pour the 4-6 cups of neutral oil into a wok or large, deep pot to a depth of about 2 inches. Heat the oil to 180°C (350°F).
- Working in batches, carefully place the coated chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry for 4-5 minutes, until lightly golden.
- Using a slotted spoon, remove the chicken and place it on a wire rack or a paper towel-lined plate. Let the chicken rest for 10-15 minutes.
- Increase the oil temperature to 200°C (400°F). Return the chicken to the hot oil for a second fry. This time, fry for 2-3 minutes, until the chicken is a deep golden brown and extra crispy. Remove from the oil and drain again.
Step 4: Make the Orange Sauce
- While the chicken is resting, prepare the sauce. In a small saucepan, combine the ¾ cup fresh orange juice, ¼ cup soy sauce, ¼ cup brown sugar, 2 tablespoons rice wine vinegar, 2 tablespoons chicken broth, 1 tablespoon orange zest, 1 tablespoon grated ginger, 2 cloves minced garlic, and optional red pepper flakes.
- Bring the sauce to a simmer over medium heat, stirring until the sugar dissolves.
- In a separate small bowl, whisk together the 1 tablespoon cornstarch and 2 tablespoons cold water to create a slurry.
- Pour the cornstarch slurry into the simmering sauce. Whisk continuously until the sauce thickens to your desired consistency (about 1-2 minutes). Remove from heat.
Step 5: Combine and Serve
- Add the twice-fried, crispy chicken to the saucepan with the orange sauce.
- Toss gently with tongs until all the chicken pieces are completely coated in the sauce.
- Serve the Orange Chicken immediately, garnished with toasted sesame seeds and chopped green onions, alongside a bowl of cooked rice.
Enjoy your meal by using the chopsticks provided, as is tradition!
Extra Tips for Perfect Orange Chicken
- Use the Right Chicken: Chicken thighs are fattier and more forgiving, remaining juicy even after a double fry.
- Double Frying: This is the secret to a super crispy, restaurant-quality coating that stays crunchy even when coated in sauce. Don't skip it!
- Fresh Ingredients: Freshly squeezed orange juice and grated ginger/garlic make a huge difference in the sauce's flavor.
- Avoid Crowding: Frying in small batches is essential to maintain the oil's temperature. If the oil cools down, the chicken will be greasy instead of crispy.
- Garnish is Key: The green onions and sesame seeds add a fresh contrast and visual appeal to the rich sauce.
Nutritional Value
Approximate (per serving, based on 4 servings)
| Calories | 600-800 kcal |
|---|---|
| Protein | 35-45 grams |
| Fat | 35-50 grams |
| Carbohydrates | 40-50 grams |
| Fiber | 1-3 grams |
Benefits
- ✅ Better than Takeout: Fresh, quality ingredients without unnecessary additives.
- ✅ Customizable Sweetness & Spice: Adjust the orange glaze to your taste.
- ✅ Quick & Easy: Ready in under 40 minutes for a weeknight meal.
- ✅ Kid-Friendly & Crowd-Pleasing: A family favorite everyone loves.
- ✅ Pairs with Many Sides: Serve with rice, noodles, or vegetables for a complete meal.
With its crispy texture, sweet citrus glaze, and bold savory notes, Crispy Chinese Orange Chicken is a delicious way to bring a restaurant-quality meal to your home kitchen. Whether enjoyed for a family dinner or special occasion, this dish delivers the perfect combination of freshness, flavor, and crunch.
Discover more Chinese stir-fry recipes, crispy chicken dishes, and takeout-style meals on our site. Try this Orange Chicken recipe and enjoy a homemade version of this beloved classic.