Crispy, golden chicken coated in a sweet and tangy orange glaze with hints of garlic, ginger, and soy—this homemade Chinese Orange Chicken is a takeout favorite that’s even better than restaurant-style! With its perfectly crunchy texture and bold citrus flavor, this dish is sure to impress.
Why You’ll Love This Recipe
- Crispy and flavorful – The chicken stays crispy even when coated in the delicious orange sauce.
- Better than takeout – Fresh, homemade ingredients make this even tastier than your favorite restaurant version.
- Quick and easy – Ready in just 30 minutes for a perfect weeknight dinner.
- Customizable heat – Adjust the spice level to your preference.
- Pairs well with sides – Serve with rice, noodles, or stir-fried veggies.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
- Boneless, skinless chicken breast, cut into bite-sized pieces
- Egg white
- Low-sodium soy sauce
- Cornstarch
- All-purpose flour
- Baking powder
- Salt
- Vegetable oil (for frying)
For the Orange Sauce:
- Fresh orange juice
- Orange zest
- Granulated sugar
- Low-sodium soy sauce
- White vinegar
- Sesame oil
- Garlic, minced
- Fresh ginger, grated
- Red pepper flakes (optional)
- Cornstarch
- Water
Directions
- Marinate the Chicken – In a bowl, whisk together the egg white, soy sauce, and cornstarch. Add the chicken pieces, tossing to coat. Let marinate for 10-15 minutes.
- Prepare the Coating – In a separate bowl, mix the flour, cornstarch, baking powder, and salt. Dredge the marinated chicken in the dry mixture, ensuring even coating.
- Fry the Chicken – Heat 2 inches of vegetable oil in a deep skillet or wok to 350°F (175°C). Fry chicken in batches for 4-5 minutes until golden and crispy. Drain on paper towels.
- Make the Orange Sauce – In a saucepan, combine orange juice, orange zest, sugar, soy sauce, vinegar, sesame oil, garlic, ginger, and red pepper flakes. Bring to a simmer. Mix cornstarch with water in a small bowl and stir into the sauce. Cook until thickened.
- Combine and Serve – Toss the crispy fried chicken in the orange sauce until fully coated. Serve immediately over steamed rice or with stir-fried vegetables.
Servings and Timing
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4 servings
- Calories: Approximately 400 kcal per serving
Variations
- Make it spicy – Add extra red pepper flakes or a dash of sriracha for more heat.
- Use a different protein – Try shrimp, tofu, or pork for a twist on this dish.
- Go gluten-free – Swap all-purpose flour for a gluten-free blend and use tamari instead of soy sauce.
- Air-fryer option – Instead of frying, air-fry the coated chicken at 400°F (200°C) for 12-15 minutes, flipping halfway.
- Extra crispy – Double-fry the chicken for a crunchier texture.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a skillet over medium heat for 5 minutes to retain crispiness. Alternatively, use an air fryer at 350°F for 3-4 minutes. Avoid microwaving as it can make the chicken soggy.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes! Chicken thighs will add extra juiciness and flavor.
How can I make this dish healthier?
Use less oil by baking or air-frying the chicken instead of deep-frying.
Can I prepare the sauce ahead of time?
Absolutely! Store the sauce in an airtight container in the fridge for up to a week.
What’s the best way to get crispy chicken?
Make sure to dredge the chicken well in the flour mixture and fry in hot oil at the right temperature (350°F).
Can I use bottled orange juice instead of fresh?
Fresh orange juice is best for flavor, but bottled juice works in a pinch.
How do I make this dish less sweet?
Reduce the sugar in the sauce or substitute with a natural sweetener like honey.
What can I serve with orange chicken?
Steamed rice, fried rice, stir-fried vegetables, or even noodles pair well with this dish.
How do I prevent the chicken from getting soggy?
Only toss the chicken in the sauce right before serving to keep it crispy.
Can I make this dish in advance?
Fry the chicken and store it separately from the sauce. When ready to eat, reheat and toss with the sauce.
Can I freeze orange chicken?
Yes! Freeze the fried chicken separately from the sauce for up to 2 months. Reheat in an oven or air fryer before tossing with warmed sauce.
Conclusion
Chinese Orange Chicken is a perfect balance of crispy, sweet, and tangy flavors that will satisfy your takeout cravings at home. Easy to make and bursting with citrusy goodness, this dish is ideal for a quick dinner or meal prep. Try it today and enjoy restaurant-quality flavor from your own kitchen!
Print
Chinese Orange Chicken
This Chinese Orange Chicken is crispy, golden, and coated in a sweet and tangy orange glaze with hints of garlic, ginger, and soy. Better than takeout, this homemade version delivers bold citrus flavors with perfectly crunchy chicken. Ready in just 30 minutes, it’s the ultimate quick and delicious dinner!
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken breast (cut into bite-sized pieces)
- 1 egg white
- 1 tbsp low-sodium soy sauce
- ¼ cup cornstarch
- ½ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- Vegetable oil (for frying)
For the 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
Instructions
1️⃣ Marinate the Chicken – In a bowl, whisk together the egg white, soy sauce, and cornstarch. Add the chicken, tossing to coat. Let marinate for 10-15 minutes.
2️⃣ Prepare the Coating – In a separate bowl, mix flour, cornstarch, baking powder, and salt. Dredge the marinated chicken in the dry mixture for an even coating.
3️⃣ Fry the Chicken – Heat 2 inches of vegetable oil in a deep skillet or wok to 350°F (175°C). Fry the chicken in batches for 4-5 minutes until golden and crispy. Drain on paper towels.
4️⃣ Make the Orange Sauce – In a saucepan, combine orange juice, zest, sugar, soy sauce, vinegar, sesame oil, garlic, ginger, and red pepper flakes. Bring to a simmer. Stir in the cornstarch mixture and cook until thickened.
5️⃣ Combine and Serve – Toss the crispy chicken in the orange sauce until fully coated. Serve immediately over steamed rice or stir-fried vegetables.
Notes
✔ Make it spicy – Add more red pepper flakes or a dash of sriracha.
✔ Use a different protein – Try shrimp, tofu.
✔ Go gluten-free – Use a gluten-free flour blend and tamari instead of soy sauce.
✔ Air-fryer option – Air-fry the coated chicken at 400°F (200°C) for 12-15 minutes, flipping halfway.
✔ Extra crispy – Double-fry the chicken for a crunchier texture
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
