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Chinese Orange Chicken - Crispy, golden brown chicken bites tossed in a sweet and tangy orange glaze! A Chinese takeout favorite (made so much better) right at home.

Crispy, golden brown chicken bites tossed in a sweet and tangy orange glaze! A Chinese takeout favorite (made so much better) right at home.

Featured Comment

I usually avoid frying recipes because I’m not good at it – but this turned out and really hit the spot. Delicious and way better than take out.
Anne
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Why you’ll love this Chinese Orange Chicken recipe

  • Takeout favorite. Now you can make your favorite Chinese takeout dish right at home, using better quality, fresh ingredients all around (no preservatives, no processed meat here!).
  • Crispy coating. By using a combination of eggs and cornstarch, the chicken comes out unbelievably crispy and crunchy before getting tossed in an irresistible orange glaze. We’re talking perfectly crispy, sauced chicken bites here.
  • Make-ahead friendly. The marinade serves both as a marinade and glaze (double whammy!), and the chicken can even be marinated ahead of time, cutting down prep time even further.

What is orange chicken?

Orange chicken is a popular Chinese-American takeout dish made with crispy chicken bites coated in cornstarch and deep fried, tossed in a sweet and savory orange sauce traditionally made with oranges, sugar, vinegar and soy sauce (thickened by a cornstarch slurry). It is often times garnished with green onions and sesame seeds, and served alongside white rice.

General tso’s vs orange chicken

While both dishes include deep-fried battered chicken bites in Chinese-American cuisine, they each have distinct flavor profiles.

  • General Tso’s Chicken: sweet and spicy sauce made with soy sauce, vinegar, sugar and chili peppers (sauce is dark, red-brown color)
  • Orange Chicken: much milder and sweeter than General Tso’s, made with oranges, sugar, vinegar and soy sauce (sauce is light orange and much more syrup-y)

How to make orange chicken

  1. Make the marinade. Firstly, whisk together the chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger and white pepper.
  2. Marinate. Then marinate the chicken for at least 30 minutes (never exceeding 12 hours), saving 1/3 of the marinade for the orange sauce.
  3. Make the orange sauce. Start with a cornstarch slurry (combining 2 tablespoons cornstarch with 2 tablespoons water). Simmer the reserved marinade, stirring in the cornstarch slurry until thickened and glossy.
  4. Coat the chicken. Dip each chicken piece into the beaten eggs before dredging in cornstarch, pressing to coat and shaking off any excess cornstarch.
  5. Cook the chicken. Cook the coated chicken in a large cast iron skillet until golden brown, working in batches to avoid an overcrowded pan. Transfer to a paper towel-lined plate to drain the excess oil.
  6. Toss or drizzle. Toss (or drizzle) the cooked chicken with the orange sauce, adding as little or as much sauce as desired. Pro tip: reserve some of the sauce to spoon over rice.
  7. Serve. Lastly, garnish with sesame seeds and green onion, serving over a bed of white rice alongside steamed broccoli.

Deep-frying tips to cook the chicken

Deep-frying chicken may seem a bit daunting, but with some attention to detail and these easy-to-follow tips, you’ll be making restaurant-quality (if not better!) orange chicken in no time.

  • Use the right oil. Use vegetable or peanut oil, a neutral oil with a high smoke point.
  • Maintain a consistent oil temperature. Use a clip-on deep-fry thermometer to monitor the oil closely, maintaining a steady temperature between 325 and 375°F.
  • Work in small batches. Cook the chicken in small batches, about 5-6 pieces at a time.
  • Let it rest on a wire rack. Let the chicken rest 5-10 minutes on a wire rack for even air circulation, achieving that perfect, shatteringly crispy coating.

what to serve with chinese orange chicken

Tools For This Recipe

Chinese Orange Chicken: Frequently Asked Questions

Can I use chicken breasts?

Both chicken breasts and thighs can be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.

What is the secret to the best orange sauce?

Use a cornstarch slurry (cornstarch mixed with water) to achieve a syrup-like glaze, perfectly glossy, sticky and sweet. Avoid bottled orange juice whenever possible, using fresh oranges for both the zest and juice to ensure a vibrant, bright citrus flavor for the sauce.

Can I make this ahead of time?

Yes! The chicken can be marinated 30 minutes to 4 hours in the fridge.

How long can I marinate the chicken?

Marinate for 30 minutes for a quick flavor boost (and when you’re short on time). But 2-4 hours is the perfect sweet spot to tenderize and infuse the meat with flavor. But avoid marinating for longer than 12 hours or the chicken will be mealy and mushy.

What if my sauce is too thick?

It’s possible too much cornstarch was added. Loosen the sauce by adding a splash of water or freshly squeezed orange juice.

What garnishes can I add?

Add simple, restaurant-quality garnishes to elevate your dish such as orange zest, sesame seeds and green onions.

How can I store leftovers?

Store the chicken and the orange sauce separately in airtight containers in the fridge for 2-3 days, reheating the chicken in the oven or air fryer at 350°F, and gently warming the sauce on the stovetop.

Chinese Orange Chicken

Yield: 4 servings
Prep: 15 minutes
Cook: 10 minutes
Total: 55 minutes
Crispy, golden brown chicken bites tossed in a sweet and tangy orange glaze! A Chinese takeout favorite (made so much better) right at home.
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Ingredients

For the marinade

  • 1 cup chicken broth
  • 1 tablespoon orange zest
  • ½ cup freshly squeezed orange juice
  • ½ cup sugar
  • ⅓ cup distilled white vinegar
  • ¼ cup reduced sodium soy sauce
  • 2 cloves garlic, minced
  • 1 teaspoon Sriracha, or more, to taste
  • ¼ teaspoon ground ginger
  • ¼ teaspoon white pepper
  • 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into 1-inch chunks

For the cornstarch slurry

  • 2 tablespoons cornstarch
  • 2 tablespoons water

For the chicken

  • 2 large eggs, beaten
  • 1 cup cornstarch
  • 2 cups vegetable oil
  • ½ teaspoon sesame seeds
  • 1 green onion, thinly sliced

Instructions

For the marinade

  • In a large bowl, whisk together chicken broth, orange zest and juice, sugar, vinegar, soy sauce, garlic, Sriracha, ginger and white pepper.
  • In a gallon size Ziploc bag or large bowl, combine chicken and 2/3 cup of the marinade; marinate for at least 30 minutes to 4 hours, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.

For the cornstarch slurry

  • In a small bowl, combine cornstarch and water.

For the orange sauce

  • Heat remaining 1/3 marinade in a medium saucepan over medium heat. Bring to a boil; stir in cornstarch slurry. Cook, stirring frequently, until thickened and glossy, about 2-4 minutes; keep warm.

For the chicken

  • Working one at a time, dip chicken into the eggs, then dredge in cornstarch, pressing to coat.
  • Heat vegetable oil in a large cast iron skillet to 350°F. Working in batches, add chicken and cook until golden brown, about 3-4 minutes. Transfer to a paper towel-lined plate; discard excess oil.
  • Serve chicken immediately, tossed or drizzled with the orange sauce, garnished with sesame seeds and green onion, if desired.

Equipment

Saucepan
Saucepan
Cast Iron Skillet
Cast Iron Skillet
Deep Fry Thermometer

Notes

  • Cut the chicken into similar-sized pieces. Whether you’re using chicken breasts, thighs or tenderloins, dice the chicken into similar bite-sized pieces (about 1-inch chunks) for even, consistent cooking throughout.
  • Use a cast iron skillet. A heavy bottomed skillet such as a cast iron skillet or Dutch oven has exceptional heat retention, ideal for even cooking and yielding perfectly crispy, evenly browned, juicy chicken.
  • Use reduced sodium soy sauce. Reduced sodium has less sodium and less salt without compromising flavor.
  • Freshly oranges go a long way. While bottled orange juice can work in a pinch, the orange zest and freshly squeezed orange juice are ideal here for its vibrant, stronger flavors.
  • Avoid marinating for too long. The high acid content from the orange juice can break down the meat fibers if marinated for too long. Marinate the chicken for 2 to 4 hours.
  • Check the temperature. Use a clip-on deep-fry thermometer to maintain a consistent oil temperature (about 325-375°F). If the oil goes past 375°F, the exterior will burn before the inside of the chicken is cooked, and if the oil is too cool, the chicken will absorb most of the oil, resulting in soggy, greasy chicken.
  • Cook in batches. Cook the chicken in multiple batches as needed to avoid an overcrowded pan. An overcrowded pan will result in a drop in temperature, yielding soggy chicken bites instead.
  • Mix cornstarch with water. Combining the cornstarch with water first (also known as a cornstarch slurry) will prevent lumps in the sauce, ensuring a smooth, glossy consistency and even thickening for the orange sauce.
  • Sauce just before serving. This is crucial to avoiding soggy orange chicken. Toss the cooked chicken with the orange sauce right before serving for maximum crispness.
  • Add garnishes. Make it restaurant-quality (especially when weekend company is over) by adding simple garnishes such as orange zest, sesame seeds and green onions.
  • Prepare for leftovers. Store the chicken and the sauce separately if preparing for leftovers to preserve the crisp texture of the chicken.
Course: Main Course
Cuisine: Chinese
Keyword: orange chicken

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