Chinese Orange Chicken
by Chungah
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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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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 syrupy)
How to make orange chicken
- Make the marinade. Firstly, whisk together the chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger, and white pepper.
- Marinate. Then marinate the chicken for at least 30 minutes (never exceeding 12 hours), saving 1/3 of the marinade for the orange sauce.
- 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.
- Coat the chicken. Dip each chicken piece into the beaten eggs before dredging in cornstarch, pressing to coat and shaking off any excess cornstarch.
- 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.
- 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.
- Serve. Lastly, garnish with sesame seeds and green onions, 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
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.
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.
Yes! The chicken can be marinated 30 minutes to 4 hours in the fridge.
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.
It’s possible too much cornstarch was added. Loosen the sauce by adding a splash of water or freshly squeezed orange juice.
Add simple, restaurant-quality garnishes to elevate your dish such as orange zest, sesame seeds, and green onions.
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
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
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.
Did you make this recipe?
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I decided to make this recipe last minute and use up some veggies in the process. I didn’t marinate the chicken but instead used it to make the sauce. I skipped the egg dip, tossed the chicken in whole wheat flour and fried it in a small amount of hot oil, then set aside. Sautéed carrots, snow peas and onions in the pan, added the marinade liquid and when bubbling. I made a roux with cornstarch and chicken broth and slowly added to the sauce and veggies and it thickened up nicely. I added the chicken back in, and when all was heated through, thick and bubbling, I added some frozen pineapple chunks. The whole family loved it, it was easy to make and goes on the permanent meal rotation. If I plan ahead, I can try marinating the chicken. Great recipe!
Second time making this recipe, and it is the best orange chicken ever!! I’ll be trying more recipes from your blog–fool-proof is the best! Thank YOU!
This orange chicken was absolutely delicious!! I followed the directions almost to a “T!” I did not have white pepper, so I used black. I used freshly squeezed oranges for the juice and I do not have a zester, so had to forgo that. It was so very good! I did end up needing to make more sauce b/c it did not make enough for the amount of chicken I coated! This is one of the best orange chicken recipes I have tried!!
Here’s the critical steps to get a crunchy result:
Use potato starch for the coating but still use corn starch for the sauce thickening. (trust me)
Try to dry the chicken before coating with egg.
Do small batches so as not to cool the oil too rapidly. A deep fryer with peanut oil is the way to go. I feel like the vegetable oil gives a spoiled oil flavor. Peanut oil is near flavorless.
Experiment with deep frying times. I like to allow it to sit in the oil until the bubbling subsides (like popcorn in a microwave)
Consistant cut sizes with no dangling meat. Give that part to the begging cat.
Even after sitting in my sauce for 5 minutes my bites give an audible crunch.
I was too lazy to marinate it beforehand and I feel like the moisture left on the chicken bites takes away from the crunchy result. Plus, the sauce is coating the bites anyway.
Thank you for this comment. I was actually reading through them to see if the recipe author ever addresses this issue. I thought the sauce tasted amazing but the second I added it to the chicken, my nice crunchy fried coating turned to absolute mush. I was wondering if there was a better way to keep the chicken crispy (like Panda Express does, even as the Orange Chicken sits in the heated pan for extended periods of time). Maybe it would be better to fry the chicken with a batter coating to keep the crunchy layer?
Lynn, once the chicken is tossed in the sauce, it is inevitable that it’s crispness is lost over time – there’s really no way around that. If the crispness is most important to you, you can always keep the chicken dry and use the sauce as a dipping sauce.
This is by far one of my favorite recipes to make!!! It is easy and delicious!! It is one of my Husbands favorites to eat!!! Love your blog and your recipes!!!
EXCELLENT!! Thanks for a great recipe!
i made this tonight for our New Year’s Eve celebration. It was fantastic! I am very picky when it comes to orange sauce and am always a little skeptical but this knocked it out of the park. I didn’t have any issue with the breading falling off but I also upped the oil to 3 cups to speed up the frying process. My Panda Express loving husband says this tops the list now. Thank you so much!
I want to try this really bad, but I always fail when I try to fry anything! Do you remember how high you set the temp when heating up the oil? Thanks! Btw: I love your site and since discovering it, it’s my “go-to” when planning my meals for the week…..we’ve had your One-Pot Pasta once a week for past two months!!!!
Kelly, I honestly can’t remember how high the temp was as I was not using a thermometer. I just let it sit on medium heat for about 3-4 minutes. Hope that helps!
350 degrees is the optimal frying temperature for most foods.
Just wanted to know if I can do it without frying the chicken?? I can’t wait to make this!!!!
I would advise against it as this recipe is really best when the chicken is fried in this manner.
Recently found your website and have tried a few recipes with great success. This was dinner last night and it was excellent – even better than Panda’s own! We loved it. The siracha gave it a wonderful after bite spicy taste which perfectly complemented the orangey tang. Thank you!
I made this tonight and can’t wait to try it. My problem is that after I added the cornstarch (mixed with water) my sauce turned brown. Looks like gravy. Still tastes great though, I just wish I had your pretty picture on my table. Ha! What could have happened?
Oh no – I have no idea how that could’ve happened!
Such a great recipe! My kids love it, and it has become one of my ‘go to’ meals 🙂
This is great. Thanks a lot for the recipe.
“Not even Panda Express can beat this homemade orange chicken!” I couldn’t have said it better my self! I made this last night with some chinese rice and crab rangoon my hubby loved it, he said I spoil him. I also sent some over to my in-laws and they called to thank me and couldn’t stop raving on the dinner. Sooo thank you thank you thank you thank you for the awesome recipe. Been looking for something like this for a while and I’m so glad I found it (:
I made this once before and it was thee bomb! Making it for my sons mom for her bday manana. Turn up! Lol
This was AMAZINGLY fantastic! I have now made it twice in the same week! Thank you for this excellent recipe!
I have had requests for more!
Thank you! from me, here in the UK!
Made this tonight and it was delicious!!! Thanks for the recipe.
To velvet the chicken (like restaurant quality that will stay juicy even after being in the fridge overnight) add the cornstarch to the marinade. Marinate at least 30 minutes. Then boil chicken (poach) for 1 min. Then cook after other ingredients are cooked through for another 1 minute at high heat.
Thank you for this recipe. I rarely take time to post feedback on recipes but felt I must. My kids said they had orange chicken at a friend’s house and it was SOOOO good they wanted me to make it. I searched for a recipe and finally chose this one. It was a little bit of work to make something like this from scratch but that is nothing negative about the recipe, just be prepared–you need a bit of time. The results were fantastic. I was skeptical and nervous when I was making it! Especially seeing the raw chicken coated with cornstarch turning gooey. It fried up beautifully and the end result when tossed with the sauce was something out of a very good Chinese restaurant. Forget Panda Express, try PF Chang! Seriously, it was REALLY good and fresh. The green onion was awesome with it. Only thing I didn’t have was sesame seeds and I know that would have been nice to have. A bit of rice on the side with soy sauce was a perfect salty contrast. Thank you for your efforts on this site! I’ll be back!
THIS IS SO YUMMY. BUT I DIDNT HAVE THE SEEDS AND THE GREEN ONIONS. BUT IT WAS GOOD. THANK YOU FOR THE RECIPIE. I TRY ALOT OF YOUR RECIPIES BECAUSE YOUR A REALLY GOOD COOK. AND YOU FOOD IS GOOD BETTER THAN ANY OTHER WEBSITES.
~THANK YOU~