Chinese Orange Chicken

Not even Panda Express can beat this homemade orange chicken!

Chinese Orange Chicken - Not even Panda Express can beat this homemade orange chicken!

Today was just one of those days. My photography shoot went awry. I burned myself when frying an egg. There was an ant party in my kitchen trash. I hit the worst kind of traffic on a Saturday afternoon for a 3 mile drive. The list goes on.

The highlight of my day was that I still had some of this orange chicken left. This is a Chinese favorite of mine, especially from Panda Express, involving crisp, fried chicken bites smothered in a wonderfully sweet and tangy orange sauce. There is a bit of prep work involved here but at the end of the day, nothing beats homemade, right? And believe me when I say that not even Panda Express will beat this version!

Chinese Orange Chicken - Not even Panda Express can beat this homemade orange chicken!

Chinese Orange Chicken

Prep Time 40 minutes

Cook Time 10 minutes

Total Time 50 minutes

Yield 4 servings

Chinese Orange Chicken

Not even Panda Express can beat this homemade orange chicken!

Ingredients

  • 1 1/2 pounds boneless, skinless, chicken breasts, cut into 1-inch chunks
  • 1 cup 2 tablespoons cornstarch, divided
  • 2 large eggs, beaten
  • 1 cup vegetable oil
  • 1/2 teaspoon sesame seeds
  • 1 green onion, thinly sliced
  • For the marinade
  • 1 cup chicken broth
  • 1/2 cup freshly squeezed orange juice
  • 1/2 cup sugar
  • 1/3 cup distilled white vinegar
  • 1/4 cup soy sauce
  • 2 cloves garlic, minced
  • 1 tablespoon orange zest
  • 1 teaspoon Sriracha, or more, to taste
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon white pepper

Instructions

  • To make the marinade, whisk together chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger and white pepper in a large bowl.
  • In a gallon size Ziploc bag or large bowl, combine chicken and 2/3 cup of the marinade; marinate for at least 30 minutes, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
  • Heat remaining marinade in a medium saucepan over medium heat. Bring to a boil and stir in 2 tablespoons cornstarch combined with 2 tablespoons water. Cook, stirring frequently, until thickened about 1-2 minutes; keep warm.
  • Working one at a time, dip the chicken into the eggs, then dredge in remaining 1 cup cornstarch, pressing to coat.
  • Heat vegetable oil in a large saucepan. Working in batches, add chicken and fry until golden brown and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
  • Serve chicken immediately, tossed or drizzled with the marinade, garnished with sesame seeds and green onion, if desired.

Notes

Adapted from Cooking Classy

http://damndelicious.net/2013/10/19/chinese-orange-chicken/


Comments

        • Chung-Ah says

          There really is no substitute for cornstarch here. The cornstarch really helps to obtain that crispness of the chicken bites.

        • Andrea says

          If you are avoiding corn, you can try arrowroot powder or tapioca starch. I haven’t tried it with this recipe, but I would imagine they would do the same job almost as well.

      • Peggy says

        Hi new to your site I found this recipe because I wanted to try something new and this turned out great my boyfriend loved it and he asked if I could make it again and its better then the take out which it was ;). What was best was that I had all of the ingredients expect the sesame seeds but it still was the greatest orange chicken I had ever had. I will make this again I did add red pepper flakes and more hot sauce. We like our food hot.:) thanks again for a great recipe I am looking forward to trying out more. P.S.:do you have a YouTube channel? ??

        • Chung-Ah says

          Peggy, I am so glad you had a chance to try this out. This definitely trumps take-out! :)

          And unfortunately, no, I do not have a youtube channel. The camera and I do not get along all that well!

      • Elizabeth Antimo says

        Wow this recipe is a keeper! Can’t wait to make it again for the family, nothing is better than a savory dish from scratch.

  1. Lori says

    Yet another awesome looking recipe, can’t wait to make. I look forward to receiving your new posts everyday, you’re a great inspiration.

  2. says

    Oh man, bad days just plain BAD! I have had a few this week and am ready for some good ones! Starting with this orange chicken. It look incredible!

    • Chung-Ah says

      This dish tastes best when it’s immediately served as the chicken may not remain as crisp when reheated as a leftover.

  3. says

    Looks delicious! I love the use of Sriracha, one of my favorites! I can’t wait to try this recipe out. I’m sure it’s better than anything from a restaurant…isn’t homemade always better?

  4. says

    Oh girl, you are just killing me with all of your take out meals! Love orange chicken.

    And I know what you mean about bad days. (esp bad photoshoot days!) When it rains, it pours! I just remind myself that tomorrow is a new day. Keep truckin’ along!

  5. says

    Looks ahmazeballs! Sorry you had a rough day but I’m glad to see you are doing so well. We need to catch up when you have a free sec…which is like probably never nowadays! xoxo
    Oh, and I will be making this! Orange Chicken (aka I can get my hubby to do anything) is a favorite!

  6. says

    I always make fun of my husband because he is obsessed with Panda Express’s orange chicken, even though we both agree it’s mostly corn syrup and chicken-flavored meat byproduct. Can’t argue that it’s tasty! I think I need to make this for him, he will be so psyched!

  7. says

    This looks so delicious! I’ve always loved Orange Chicken, but I’ve never tried making it for myself. Glad to see that I already have all the ingredients on hand. Thanks for the inspiration — can’t wait to try this!

    • Chung-Ah says

      You definitely can but you won’t be able to obtain the crispness that you would get from the bite-sized chicken pieces.

  8. Bev says

    I’ve tried many recipes for orange chicken. This is the first one my 6 year old grandson would eat. He is a Panda Express fan.

  9. says

    Oh man, I just discovered your site today and I gotta say
    you have a wonderful food/recipe blog c; so clean, neat
    colorful layout as well!
    Even tho, I’m semi-vegetarian and I don’t eat chicken
    this dish reminds me of what I used to eat at home!

    Xx

  10. Meg says

    I made this for my brother’s birthday (he is a huge orange chicken fan). It was delicious. It turned out great and my whole family fell in love with this recipe!

  11. Crystal Truitt says

    I just want to say that I love to cook…..but usually don’t go to food blogs just because they post such amazingly long, hard, expensive recipes that I just dot have time. I have tried your orange chicken and the siracha salmon, both delicious and quick!! Love your blog and will be visiting more!

  12. says

    This was delicious!! I only had 1 orange, so had to substitute with some juice from a can of mandarin oranges. Served the dish with white rice, the actual mandarin oranges, and sugar snap peas. My prep time was fast because I used the Dorot brand pre-cut garlic and ginger squares – those things are life savers if you don’t have time to spend peeling and chopping! The cook-time for my chicken was much longer, but that could be because I was afraid of getting my oil too hot & burning everything. I cook the chicken cubes about 8-10 minutes on each side. Thanks for posting this recipe, it was a hit for our company potluck. It’s now been pinned and added to our repertoire!

  13. Kaitlyn says

    I made this last night, it turned out good but it didn’t turn out as crispy as I thought it would. I’m probably doing something wrong. Maybe press more corn startch into the chicken. Any advice?

    • Chung-Ah says

      This depends on a couple of factors. How hot was your oil? How long did you cook it in the oil? Letting your oil preheat to the desired frying temperature is very important to obtain that crispness.

  14. fay says

    i just made this and it was AWESOME! Served it over brown rice noodles.
    One thing that made it easier was instead of dredging each piece in egg & cornstarch, I put a handful of the chicken in egg, and put all of it in a ziplock bag with the cornstarch in in, then shook it up & pressed for quick & even coating.
    thanks for the recipe!

  15. Annette says

    Hi, just made your orange chicken for dinner tonight!! O my god, beautiful absolutely wonderful. I am a vegetarian so I made it on my vegy quorn strips. Wow loved it. Thank you

  16. James says

    Alright we have been trying to find an orange chicken recipe for a while. Living in Hawaii I have numerius restaurants looking for that POW flavoring.
    We found it in this recipe. We made it last night and it was amazjng. Can’t sing your praise enough. Thank thank you!!!

    Top ten recipe of all time!

  17. Marisol says

    Hi, I had PWITM (pinned with intention to make) a couple of weeks ago. But work has kept me away from the homefront until tonight. I had bought all the ingredients Wed.

    I made it am loving the taste and how easy it is to make the marinade (sauce).

    I do have a request. I think your chicken bites looked beautiful. Next time you make it could you add pictures of the battering process. I think I may be doing something wrong. They don’t look as pretty as yours.

    Thanks again for your lovely blog, pictures and recipes.

    Greetings from Denmark.

    • Chung-Ah says

      I’ll be honest with you – my battering process wasn’t very pretty either! But once you toss it in the glaze, the “unpretiness” gets hidden!

  18. says

    I have to admit I made a few mistakes with the recipe (too much chicken, forgot to add water to the marinade immediately), so I will try it again in the near future. But the result was still delicious, just not as beautiful orange as your photo. We did have leftover Sriracha Cream Sauce (from the salmon dish) and dipped the chicken in there – amazing combo!

  19. Sandra Lynn Tipton says

    Love your recipes!!! How could you even print the words Panda Express. that is the poorest excuse for a FF chain. I don’t know how they have the nerve to call what they sell – food!!!!!

  20. Jennifer Cohn says

    Delicious! The other day I saw a recipe for teriyaki chicken. My husband said I should make orange chicken instead. I search for recipes online and came across yours. I made it for dinner last night, and everyone LOVED it! I had to leave a few pieces plain for my 4 year old, but she ate it too! I was told I have to make this again! :)

  21. Tiesha says

    Thank you so much for this recipe. I made this for dinner tonight and my family and I loved it. I have a wheat allergy so I instead of the soy sauce I used tamari sauce. Thanks to you, I can now enjoy orange chicken again. You are fantastic!!!!!!!!!

  22. Gferm says

    Yesterday we got some singapore noddles & orange chicken… It tasted soo good that i wanted to eat more and more…. So i decided to look for a recipe and make itmyself! I found yours and everyone looooved it!!! Mmmm it was sooo good!

  23. Terri says

    This is SO GOOD! We are currently in the middle of loving this! I am allergic to soy so I had to Create a substitute and it is wonderful! Thank you!!!

  24. Darren says

    First time try at homemade orange chicken, it was a hit everybody loved it not a piece left over. definitely making this again! yum yum :-)

  25. Renee says

    Hello, I just want to say that I came across your site by accident the other day, and because we had a lot of oranges in the house I decided to make this dish for my husband and myself. I was absolutely blown away with the results. This is by far the BEST Chinese food I have ever made in my life! It was incredible. I never thought I could make restaurant quality food, but this turned out so delicious like I had ordered it from a fancy restaurant. My husband was over the moon and he said I could make it again anytime! I will definitely be checking out your other recipes.

      • Renee says

        Yes, we both loved it! Thanks for sharing your great recipes! I never thought I could cook Asian food well and now I have confidence that I can do it. I’m so excited about this dish that I am going to make it the next time we have guests over. You have amazing recipes and I will keep coming back to this site! Thanks again! :)

  26. Kimberly says

    Every time I go to the U.S., I always get orange chicken because it’s not available where I live! This is such a delicious recipe and now I can eat it whenever I feel like! Thanks so much, I’m havng a bowl right now… Yummmmm

  27. says

    Wow! Just simply wow.. Amazing quality recipe you have for this one. I’m just about to finish my plate and I want more! But I gotta leave some for my sister and brother-in-law haha. Everything came out perfect. Thanks once again!

  28. chinesefoodfromhomelover says

    I have been searching for a replacement to the wanchai ferry orange chicken for a while and even though I didn,t have sriracha (which I bought tonight for a future attempt), it was out of this world! Wow! Can’t wait to try it again. We served it with poorly cooked rice ( bad night) and brocolli. YUMMMMM

    • Chung-Ah says

      White pepper is a spice (you can find this in the spice section of your local grocery store – if not, you can always purchase through amazon.com) and orange zest is the top layer of an orange peel. You can find oranges in the fruit section of your local grocery store.

      • tristen says

        Thank you. I figured that White Pepper was a spice, but I have never had a recipe call for it, before. I honestly had never heard of orange zest before. Thank you for letting me know. I made this tonight and it was amazing!!! My family loved it. I may try it with a tad less orange zest, next time, but overall, it was fantastic!!!

  29. Kristin says

    I found this recipe on pinterest and couldn’t wait to try it. I made it tonight for dinner and it got rave reviews even from my very picky teenage daughter. I have been trying lots of new recipes lately and this, so far, is the biggest winner. I didn’t have powdered ginger so used fresh minced, also didn’t have sesame seeds but that doesn’t make or break this dish. I also didn’t use the Sriracha sauce since no one in our family likes spicy food. I will have to make this again in the next week when my oldest daughter gets home from college, she is a huge Chinese food fan. Thanks for posting this recipe, love it.

  30. rebecca says

    This is really good if you marinate chicken breast and then throw it on the grill. Save some of the marinade before soaking the chicken in it and brush on while grilling

  31. Alex says

    Made this tonight. Served it with blanched carrots and broccoli and steamed rice. Complete and utter success! Even my health-conscious brother who cringes at the word “fry” had a second helping!

    Thank you! Oh, and forget Panda Express… it turned out better than PF Changs’!

    Thank you again.

  32. Kimberly says

    I made this tonight for dinner for my picky kids and it was a hit! I loved it more than Panda Express because I knew what was in it and I could actually taste the orange in the orange chicken! I love your food site! Keep up the good work and thanks for sharing!

  33. Connie says

    Chung-Ah, the flavors of this dish are absolutely wonderful. So many recipes I’ve tried don’t live up to the hype but this one does. I used only a couple tablespoons of oil in a nonstick pan to sauté the chicken so it’s also much healthier than anything that can be bought. Next I’m going to try your sirichia wings recipe but swap out the wings for chunks of white chicken or thighs. Keep on bloggin’ !!

  34. Jack says

    I’m definitely going to try this! I hope it doesn’t have a strong soy sauce-like flavor. It always seems like that’s how all chicken recipies on the internet taste. But something tells me this one is going to be different. I’ll have to come back and comment again after I’ve tried it.Thanks for the great looking recipe!

  35. Robin says

    Made this last night for a party but I skipped the battering process and simply put the marinated pieces on a baking sheet and baked it at 350. It was very good and many people were asking for the recipe.

  36. Laura M says

    My Chinese Hawaiian great gramma made Orange Chicken using a box of frozen Banquet Fried Chicken, a Box of Orange Jello, and White Vinegar. I would love to know how to re-create that sauce!

  37. Brigitte says

    Is there anything I can use instead of the Sriracha, I don’t have any on hand and don’t feel like going to the store :).

    • Chung-Ah says

      Do you have any other kind of hot sauce on hand? You can also omit the Sriracha completely. It just won’t have that hint of spiciness.

    • Brigitte says

      I substituted Chinese chili pepper sauce since I didn’t have the Sriracha, but it was super yummy, a little too much orange taste though. I will use less zest next time and add more chili sauce. Thanks for the great recipe…my kiddos had 3rds!!!

      • Michael L says

        Thanks I kind of I figured that, by the small amount, but only had fresh ginger root on hand. So I used about a tablespoon of that zested/grated and it came out fine! Next time I am going to try spraying with a touch of olive oil then baking on a pyramid silicone baking mat for less fat. Hopefully easier cleanup too. :)

  38. Kasey says

    Came across your recipe this evening. Looked divine. And I have no idea what panda express is. I had all ingredients on hand except I used chicken thighs. Also am marinating overnight only because it’s almost 9 pm. I wanted to ask you though if it would be ok to marinate the chicken that long and fry it in a deep fryer?

    • Chung-Ah says

      It’s definitely fine to marinate for that long – the longer the better! And I don’t see a problem with using a deep fryer. Hope that helps!

  39. Taylor says

    My mandarin tree is leaning under the weight of all the fruit. I have tried juicing and freezing but find the juice bitter when I defrost. Was looking for recipes to use some of the juice and hit on this. A true winner. The flavour was so good and can’t wait to make again. I am always looking for recipes using fresh mandarin juice so all suggestions appreciated.

  40. Karla says

    Is it ok to use all purpose flour rather than cornstarch? How will that be different? I am also not a fan of vinegar because I don’t like the way it smells so I wonder if this recipe smells like vinegar once it’s done. I’ve always wanted to make this recipe but afraid to try it because of the vinegar in it but I would not mind it having vinegar if the dish will not smell like vinegar once its done. Thanks

    • Chung-Ah says

      I highly recommend using cornstarch because it thickens faster and leaves virtually no taste behind unlike all-purpose flour. This dish does not smell like vinegar but I cannot speak to how sensitive your sense of smell is for this ingredient. I hope that helps!

  41. Taylor says

    KARLA — I use vinegar in many things and do not find it leaves an odour or affects the taste. I add it to water when poaching eggs but the finished products has no vinegar taste. I use vinegar in my laundry as opposed to fabric softener and again, no scent remains. I also wash all my floors with vinegar as it is not injurious to my pets’ paws, unlike bleach or other disinfectants.

  42. Rachel says

    I was browsing recipes for orange chicken and came across this, thank goodness. It was Devine! I didn’t change anything just added steamed broccoli and shredded carrots and shook it with the sauce and chicken. Will be making this again!

  43. Andrew says

    This tastes really good (I’m eating as I type)! The only problem I had is that most of the breading came off the chicken pieces when I fried them. I am pretty sure I followed your directions faithfully. Any suggestions to help the breading stay on next time?

    • Chung-Ah says

      I suggest making sure that the chicken is completely dipped in the eggs before dredging in the cornstarch. Hope that helps!

  44. Cloyd says

    The only thing that was good about this was the marinade. The breading fell off almost every piece. I had to use flour on a few since the cornstarch wasn’t sticking. Though that didn’t seem to help either.

    Panda express from here on out! To heck with cooking! Lol

    • Chung-Ah says

      Cloyd, the breading should stay on during the cooking process. I recommend really coating the chicken pieces in the egg before dreding in the cornstarch. It is is normal for some breading to come off. I hope that helps!

  45. Vic says

    This looks absolutely divine! I will definitely try this recipe very soon, like tomorrow! One question: Does it matter if I use powdered sugar instead of granulated sugar for the marinade? The reason why I ask is because powdered sugar contains cornstarch (at least the package I have does) and I wonder if this would alter the taste/consistency of the chicken.

    Thanks!

    • Chung-Ah says

      Vic, I honestly can’t say if the powdered sugar will alter the texture/taste of this dish. I do recommend using granulated sugar as noted in the recipe for optimal results.

  46. Kelly S. says

    Delish! I made this for the family tonight and my kids devoured it (5, 3, 18mos)!
    It’s nice to find something not loaded with sodium or msg to enjoy at home for a fraction of the cost. Thanks! I’m sooo glad that I found your blog. Going to add some other recipes to this month’s menu plan!

  47. Caleb says

    Just made this and it is great this is my second thing from this website that I have made so far (the first was Mac and cheese) and so far I am really impressed. I did add orange extract and a little more soy sauce to this recipe.

  48. Amanda Barnard says

    When you call for vinegar, do you use white vinegar or something more flavorful like apple cider vinegar? I use apple cider vinegar for making a sauce for sweet-n-sour chicken, so I am wondering if it would be good in this recipe.

    • Chung-Ah says

      Amanda, white vinegar was used for this recipe. You can use apple cider vinegar but I cannot speak for how much this was will change the taste of this dish.

  49. myra says

    Hands down, ah maaaay zing! It has just the right amount of orange to the taste for you to appreciate, but not so much so that it becomes overwhelming.
    A few things I’m going to change the next I work on this, though, are:
    a) Let the chicken marinade for longer than 30 minutes. Even with the marination, my folks said that the chicken sans sauce had no taste to it.
    b) Before frying the chicken, I’m going to coat them all with eggs/cornstarch to save time rather than fry a few ,then coat a few, then fry a few. Also, frying does not take 1-2 minutes and cannot all be done in one frying (no matter how big you think your saucepan is…unless you’ve got pro chef gear), so time accordingly.

    I’m just sharing this for my fellow first-time chefs and the “but I make cereal really well” kinda folks. A few other pointers to keep in mind when cooking this:
    a) When mixing corn starch for the sauce, be sure to mix the starch in cold water instead of hot/lukewarm! It must be cold, trust me guys. I had to make it twice so. Some science-y thing to it.
    b) Also, what I did, and I felt this made a difference, was that with the sauce cooking (after adding the cornstarch), I added the green onions to cook for a minute, and then I added the pre-cooked chicken to give it more flavor.

    All in all, family left the dining table happy, so this recipe is gonna stage a comeback soon in my household.

    Thanks for sharing the recipe, Chung-Ah! Happy eatings (:

  50. says

    I was not real crazy about this recipe. I expected it to be a little sweeter. Maybe because I used coconut sugar instead of the white. Maybe next time I’ll use unpasteurized honey. I will also use a bit more orange zest. My husband really liked it and found no problems with it and said it was perfect.. So tonight, I’m trying ‘quinoa stuffed bell peppers.’ Thanks for the recipes. Sheila

    • Chung-Ah says

      Sheila, I recommend using the listed ingredients to obtain optimal results. If certain ingredients are substituted, I cannot speak for the change in flavor/texture of this dish.

  51. Nina says

    I tried the recipe yesterday – I used beef broth instead of chicken, tabasco instead of sriracha and skipped the orange zest (I was too lazy to go to the store, so I used orange juice from a brick).

    It was really delicious! I had to coat the chicken pieces in starch twice (the first pieces had started to absorb the starch while I was coating the others) – the result was extra-crispiness! I will definitely make more of these soon.

  52. Karen L says

    I made this for the first time and my family flipped for it! I used red pepper flakes because I didn’t have sriracha, and it gave it some heat. Cut up and marinated the chicken the night before, so when I got home from work, I just breaded and cooked the chicken, made a veggie and rice and finished the sauce! It was fantastic!

  53. Louisa says

    Wow made this for dinner tonight, used a chilli and garlic sauce as no Sriracha that I could easily find in New Zealand, but was delicious! Will definitely be making this again, thanks for the recipe :)

  54. Kristy says

    I made this today. The flavor was great. My question is how do you fry the chicken and have it turn out smooth and not lumpy? I don’t fry things often, so I guess I just need some good pointers.

  55. Anne thomas says

    Hi,

    Just discovered your website and this is the first dish I tried. We had it for dinner tonight, and everyone loved it. It’s a keeper!
    Just one small point. You say to fry the chicken pieces for 1 – 2 minutes. My oil (I used peanut oil) was hot, yet after 2 minutes of cooking the chicken was still quite raw. I cut them in 1 inch pieces as per your instructions. I found it took much longer to cook the chicken, about 6 – 7 minutes. I just checked the website for the recipe you adapted this from, and see that the recommended cooking time is 7 minutes. I’m surprised no one else has remarked on this in your comments. I hope they haven’t all been eating undercooked chicken as this is very dangerous! After 6 – 7 minutes my chicken was perfectly cooked. Crisp on the outside, and juicy (but cooked) on the inside. The sauce was delicious! I used cider vinegar which I think adds more depth to the flavour. Thank you for this delicious recipes. Tomorrow I will be making your sriracha salmon.

    • Chung-Ah says

      Anne, this really depends on several factors, such as how thick or thin your chicken pieces are and how hot your oil is. Your oil should be at about 300-350 degrees F. With that kind of heat, cooking the chicken for 6-7 minutes would result in completely overcooking the chicken and making it incredibly rubbery.

      • Anne says

        Hi Chung-Ah,

        Thank you for replying. My oil was heated to 350 degrees and my chicken breast was cut in 1 inch cubes as per your instructions. I marinated the chicken for one hour. I am wondering why the website you adapted this recipe from says to cook it for 7 minutes and you say 1 – 2 minutes. My chicken, after 6 minutes was still juicy and tender, and the battery was crispy. After cutting into a piece after two minutes of cooking, it was visibly pink and undercooked in the centre. I don’t mean to criticize but I am very concerned that some novice cooks will not check the chicken for doneness, toss it in the sauce and eat it, thus risking getting sick. Undercooked chicken is very dangerous.

        • Chung-Ah says

          Anne, I understand and appreciate your concerns but as you can see from the comments here, a lot of people have tried my tested recipe, followed my instructions, and have had amazing results. But as mentioned before, if your oil is not hot enough or if your chicken pieces are not entirely all that small, people will have to make adjustments accordingly.

          • Kelly F. says

            This recipe was SUPER and we were fighting over the left overs today for lunch. One we can’t wait to make again! I did want to share that I too had a longer cooking time with my chicken pieces – which were all to your specs, too (size, marinade time…etc). Ours maybe even longer than 7 minutes with the oil at the right temp. Even with that, they were juicy and crsipy…etc. Honestly, I thought nothing of it last night – just blamed it on my pan not conducting evenly or well enough:)
            Ironically, I also used Peanut Oil instead of Vegetable Oil….perhaps Peanut Oil has a unique impact on the frying time? I am more curious than anything…it would not prevent me from making this again, either way — IT WAS THAT GOOD!!!

  56. Nicole says

    Thanks so much for the recipe!!! I loved it. I’m trying my leftover marinating chicken in the deep fryer instead of stove top tonight. I can’t wait to try variations of this recipe, I’m doing lime & chili peppers next! Thanks for the inspiration, all your recipes look great!!

  57. CoffeeButtercream says

    I followed this recipe almost to the letter. I did reduce the vinegar by half as I’m not too fond of the vinegar taste, also reduced the amount of frying oil so that the battered chicken pieces were only half submerged in oil. I also toasted the sesame seeds a little to create an aroma. The final dish came out perfectly! The taste has a bit of everything – tangy, sweet, and spicy. Even better than the restaurant version, just as the author claimed! Thank you for posting this recipe, please keep them coming! :-)

  58. M says

    I made this last night with chicken thighs b/c that’s what I had on had–I trimmed off the skin and took the meat off the bone then cubed my chicken into bite sized pieces.
    I would say the frying time for the chicken, b/c I used thighs, is the most difficult. Its just hard to know if your chicken is cooked all the way through; eventually I settled on 4 minutes for each batch.
    The sauce–I think it really makes the dish! But really mince your garlic finely or you will end up with raw pieces of garlic on your finished product. There needs to be more sauce overall, I would probably try to tweak the recipe in the future to make more sauce to pour over my cooked chicken, or reduce the 2/3 of it for the marinade as it was plenty and then some in the ziploc bag.
    Great recipe! Thank you!

    • Chung-Ah says

      I’m so glad you gave this a try! One suggestion – you can always press your garlic in order to avoid having huge chunks of garlic pieces in your finished dish.

  59. Alyssa says

    This is a lovely recipe, thank you! I modded it using a half cup of marmalade instead of the half cup sugar, the half cup OJ, and the orange zest (I made the marmalade so I knew there were equal amounts sugar/OJ, and it had plenty of zest already in it). I also used fresh ginger instead of powdered. Since the sauce had large chunks of zest, after marinating, I strained it so the sauce would be nice and smooth. I served it with rice and some halved Brussels sprouts (browned in oil, then steamed until soft) that also got a nice dose of the orange sauce. Delicious!

  60. judith says

    Yum…I used legs & thighs, apple cider vinegar, fresh ginger. Browned the chicken, put it into pan, topped w/sauce and put into 400 degree oven until done…mmmmm…

  61. Kacey Wood says

    Hi Chung Ah! I want to try this simple recipe with amazing reviews. Any idea as to what I can sub for the egg coating? I was hoping to find someone with similar problem in reviews but no. One of my boys is allergic to eggs etc. but wants the try the orange chicken his brother raves about. I always thought they used flour – he is allergic to gluten too so happy to see you call for cornstarch. I know the coating is essential but can’t think of a good sub for eggs :( I see you blog – any ideas based on experience? Gelatin maybe – that just came to mind lol but no experience

    • Chung-Ah says

      Kacey, unfortunately I’ve never tried a gelatin coating before and I’d hate to give you a substitution suggestion that may or may not work. I have read though that milk may work as a coating. Hope that helps!

  62. Shauna says

    Delicious! I used less oil and dipped chicken in mix of 2-3 tbsp cornstarch and 1 egg white. Fried in 2 tbsp oil. then added sauce and thickened in the pan. Really good thanks a lot for the recipe!

  63. Alina rn says

    Made this for dinner tonight, the flavor was amazing but I was disappointed with the texture..i fried the chicken and it was nice and crispy, as soon as I mixed in the sauce with chicken the coating began falling off on many pieces and biggest letdown is that is was not crispy! It was soft and almost soggy..what did I do wrong?
    I’m thinking of trying readers suggestions of baking it in oven with the sauce, maybe that will be more crispy?
    I will wait for your input I really want to make this again.
    Your recipes look amazing, this is the first one I tried and can’t wait to try more, thank you!

    • Chung-Ah says

      Alina, the breading should not be falling off once the sauce has been added. I would make sure the breading is done thoroughly to avoid this. As for crispness, if served immediately, the chicken pieces should still be nice and crisp. Over time, they will get “soggy” in a sense as they are tossed with the orange sauce.

      • Alina rn says

        We did eat them right away after making. Regarding the coating, there was a nice layer on the chicken, I did coat it well, but I did not exactly “press” it in. Could this be the case?

        • Chung-Ah says

          Yes, absolutely. Without that step, the coating is barely hanging on, which as a result, comes apart when tossing it in the sauce.

  64. TeresaStauffer says

    Loved it! Delicious recipe. Cooked chicken longer and used another comment post which put cornstarch in ziplock bag to bread the chicken after dipping it in egg which I think saved some time and was probably easier. Turned out great. Served it with white rice and peas. Will make again! Thanks

  65. Mercy Moody says

    Like the comment above, I heed the idea of putting the chicken on a ziplock (after dipping on beaten eggs ), saves so much time. Well i tried this yesterday and even went back to the grocery store to buy the Sriracha, because it was a last minute decision to cook this recipe. My hubby said “this orange chicken is a winner”. Thanks to your wonderful recipe! More power!

  66. says

    this recipe was delicious and easily substituted with allergy friendly ingredients, which my family requires. I subbed coconut aminos for soy sauce and used a mix of gluten free flour and arrowroot powder for the coating and fried it in lard. I will definitely make it again and I can’t wait to try some of your other recipes!

  67. Eileen Vargas says

    Made this tonight for dinner and it was so easy to make. So delicious that my picky 3 year old ate every bite.

    • Chung-Ah says

      Diana, you can certainly bake it but I cannot speak for how much this will change the texture/flavor of the dish. I recommend using the cooking method listed in the recipe for optimal results.

  68. Lisa says

    This recipe is delish! I CAN’T wait to make it again. Here’s a couple things I did. After getting my fingers disgustingly sticky from dipping the chicken in the egg, then the cornstarch, I decided to put the cornstarch and chicken in a gallon size bag and shook it. It got the chicken coated perfectly. I served up the chicken with a side of a brown sugar carrots fried in sesame oil. PERFECTO!

  69. Ana says

    I’m extremely happy..m who needs take out when you hace this!!!!!!! its super delicious! The best and no msg.mseriously I have you bookmark. .Thank you so much! This is my second recipe. Yesterday I tried the ravioli lasagna and it’s a hit. .The best part that everything is fresh! Once again thank you ..it’s a hit in the family

  70. Kelly says

    Tried this out for the first time at home… Add extra oranges on the side to add more zesty orange flavor if you like that strength. Overall wonderful recipe, I’ll be coming back to this blog for more interesting and flavorful dishes!!!

  71. Rebeca says

    I just wanted to come back to let you know that this recipe freezes well too. We loved it so much that I made up a double batch of the sauce and threw it in the freezer. Thawed it in the sink and it made for a super quick dinner.

  72. Lynda says

    I made this recipe thinking that it might not turn out very well but i would give it a try. BOY what a surprise to me! It was absolutely fabulous! Cannot thank you enough for the recipe!

    • Chung-Ah says

      Yes, there are differences between using white and black pepper. White pepper is commonly used in Asian dishes, and provides less aroma than black pepper.

  73. says

    This was absolutely amazing. I personally used OJ from a jug, black pepper (that’s what I had around) and potentially an excessive amount of Sriracha because I love me some heat. Perfect balance and the BF loved it, and everyone wants the recipe!

    • Chung-Ah says

      Sriracha is an Asian-style hot chili sauce and can be found in the Asian section of your local grocery store. I highly recommend using this ingredient for optimal results.

  74. Linda says

    I made this for a small dinner party I was hosting and I cannot tell you the number of times I heard “this is so good … the best I have ever had”.
    Thank you for posting this recipe and making my party such a success.

  75. Stephanie Foley says

    Looks yummy and can not wait to make this recipe. Could I use Tabasco Sauce for Sriracha??? I not sure about finding sriracha in our rural market.

    • Chung-Ah says

      Stephanie, I don’t think Tabasco would be an appropriate substitute. Sriracha should be available at your local grocery store – it’s a very popular item.

      • Stephanie Foley says

        Thanks, I’ll try ordering some online. Did I mention I lived in rural Mississippi…..like really country Paula Deen food cooking area…turnip greens,cornbread,catfish.

  76. Stacy says

    I made this a couple of weeks ago but forgot to comment until now. The sauce was sooooo good that I could have just had that on rice but the chicken had a nice flavor to it as well. This recipe is definitely a keeper. Thanks!

  77. Caitlin says

    So I made this for dinner last night! The sauce was just about divine! I have a few questions thought that maybe you could help out with!
    1. If you were to use a deep fryer (unless you would strongly advise against it) what temp would you set it at?
    And 2. Your crust on your chicken looks a little crunchy, like restaurants have, and I love that little bit of crunchiness, mine was not crunchy at all, it was still yummy but it was just a soft breading that turned even softer after I tossed it with the sauce. Is there a secret to getting it crunchy? And if this recipe isn’t supposed to be crunchy do you have any tips on how to change the breading so I can make mine a little crunchy?
    Thanks! :)

    • Chung-Ah says

      I’m so glad you had a chance to make this. In response to your questions:

      1. Unfortunately, I cannot answer this question as I have never used a deep fryer myself.
      2. There is supposed to be a tiny bit of crispness to this, but it’s a bit hard to maintain that once you add in the sauce. If you’d like to keep the crispness, I recommend using the sauce as a dipping sauce, rather than tossing it all in.

      Hope that helps!

      • Leighann says

        Try pan frying at a lower temperature for longer. This will allow the chicken to get crispier the longer it cooks without burning it.

  78. Rebecca says

    I made this tonight and it was delicious. Instead of vegetable oil I used coconut oil which paired really well with the flavors in the marinade, thanks for this wonderful recipe!

  79. Leighann says

    Holy… Balls… This recipe is flawless! I made this tonight and my boyfriend and I loved it! He literally said that this had ruined Panda for him forever. No take-out will ever trump homemade:) The only deviation I made was using freshly minced ginger instead because that’s what I had in my fridge. Also, I added an extra Tsp of sriracha. Yum! I will definitely try more of your recipes. Thank you!

  80. Amanda says

    I am going to do the sauce (minus the sriracha sauce, because I don’t have any) and use it on some leg quarters. I’ll let you know how it comes out!

  81. Becky says

    I’m living in Gemany, 4 months pregnant, and have been craving American style Chinese food and can not find it here! I finally resorted to making my own and found your recipe. Turns out, I am glad not to have found a good Chinese restaurant because this was way better!

    • Chung-Ah says

      Katie, unfortunately, I cannot answer this question as I have never baked this myself. I recommend using your best judgement to use the oven-method, making sure the chicken is completely cooked through before consuming.

  82. Lily says

    Hi Chung Ah, really looks good and want to try it out., but we don’t have an orange, can i used orange juice and lemon zest instead if ever? Please let me know, reall loved orange chicken. Thanks!

  83. Kasey says

    I made this for my husband a few weeks ago. I’m a picky eater, EXTREMELY, and I have to say this was by far my favorite orange chicken I’ve ever had. One thing I hate about orange chicken you get from other places is there’s always that one stale piece that’s dried out and just takes away from the overall meal. Not this recipe. Wow! So good. I’m on my way to the store to make it for my parents tonight. Thanks so much!

    Here’s a picture of my first time: http://tinypic.com/r/1euzag/8

  84. Lacey says

    This recipe is so amazing that it actually caused an argument lol. My significant other simply couldn’t believe I made this, and actually checked our credit card statements for Chinese restaurants. This is the first Asian-inspired recipe I’ve ever made. I grew up in a household based on down-home cooking, and this recipe would have been deemed too wild in my mama’s kitchen. It’s so amazing to break free from the constraints of that, and indulge in this. You take amazing photos by the way. :) That’s why I ultimately chose your recipe, and will continue to do so. Thanks for posting.

    • Chung-Ah says

      Too funny – I can’t believe an argument broke up! Nonetheless, I am SO glad you had a chance to give this a try! :)

  85. Lay says

    So I had just mastered eggroles and chow mein……I added this orange chicken recipe to the meal and it was smashing!!!!!! Awesome

  86. naydene says

    I loved this recipe! Took kind of a lot of work but it was worth it! Unfortunately no one else in my fam liked it =(

  87. Steve says

    Made this x 5 for a music video production. Compliments all around. Made Fajita’s the day before to a LOT less Fanfare.

  88. Kisha says

    Really good! I forgot the water in the sauce, which may have contributed to beading up of the cornstarch. I ended up adding extra and straining it. Still really good! Next time I’ll put salt and pepper in the cornstarch before frying the chicken – will make it even better. Unfortunately no one in the family is here to eat it today, so we will be testing how to make it work on day 2 – it’s already getting soggy.

    • Chung-Ah says

      I’m so glad you had a chance to give this a try! And yes, unfortunately this is best served immediately. Sogginess is a major factor even after 20 min!

  89. Ben says

    I’m from the UK and it is hard to come by chicken broth here. It is actually something completely different… usually a soup. I know it is slightly different to stock but would it make a significant difference to use chicken stock instead?

      • Ben says

        I made this tonight and it was DELICIOUS! I love getting orange chicken when I vacation in the US and this was just perfect. If anyone else tries this from the UK, oxo chicken stock cubes work just fine instead of broth. Thank you for bringing this into my life. I never post recipes on Facebook but I have shared this with everyone! :)

  90. demahka says

    what can i use instead of sriracha? i don’t have it where i live i only have tabasco sauce :( will omitting the whole sauce cause any major change to the taste?

    • Chungah says

      Because there is such a small amount of Sriracha in this recipe (1 tsp), it shouldn’t make too much of a difference if you omit it completely.

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