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Chinese Orange Chicken made with crispy fried chicken covered in an authentic orange sauce. The ultimate Chinese Orange Chicken Recipe which is way better than take-out.
My kids are always begging me to take them to grab Chinese food. They are obsessed with orange chicken but I am never really sure what’s in it….especially if they get it from a drive-thru. I wanted to create a version at home, made from scratch, with all-natural ingredients. It still has the same incredible flavor they love. It’s definitely a win-win in our home.
It is wintertime in Arizona which means that the citrus is ripe for the picking. I am surrounded by neighbors who have a plethora of fresh oranges and lemons hanging from their trees. This is the perfect time of year to whip up orange and lemon dishes especially this Chinese Orange Chicken.
This Chinese Orange Chicken is made with boneless skinless chicken breast, cut into bite-size pieces, dredged, and then fried until golden and crispy. The orange sauce is divine! It is a sweet orange sauce made with orange juice, vinegar, garlic, sugar, soy sauce, ginger, red chili flakes, and orange zest. It is both sweet and spicy and full of flavor.
How to make Chinese Orange Chicken at home:
- Start with boneless skinless chicken breast or thighs. Cut into bite-size pieces. Dredge the chicken in whisked eggs and cornstarch/flour mixture until nice and coated. Get these chicken pieces ready for the oil.
- To make your homemade orange sauce, place orange juice, sugar, vinegar, soy sauce, garlic, ginger, and red chili flakes in a small pot and cook over medium-high heat. Add cornstarch and water and cook until thickened. Stir in orange zest.
- Heat oil in a heavy-bottomed pot over medium-high heat. When frying foods, it is so helpful to use a thermometer. Let the oil heat up to 350 degrees. Once the oil is ready, in batches, cook chicken for about 2 minutes until light golden brown. Repeat with remaining chicken.
- Remove from oil and drain on a paper towel-lined plate.
- Toss fried chicken with the sweet orange sauce. Top with grated orange zest and green onions. Serve immediately.
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Chinese Orange Chicken
Ingredients
Chicken:
- 4 Boneless Skinless Chicken Breasts cut into bite-size pieces
- 3 Eggs whisked
- 1/3 cup Cornstarch
- 1/3 cup Flour
- Salt
- Oil for frying
Orange Chicken Sauce:
- 1 cup Orange Juice
- 1/2 cup Sugar
- 2 Tablespoons Rice Vinegar or White Vinegar
- 2 Tablespoons Soy Sauce use tamari for a gluten-free dish
- 1/4 teaspoon Ginger
- 1/4 teaspoon Garlic Powder or 2 garlic cloves, finely diced
- 1/2 teaspoon Red Chili Flakes
- Orange Zest from 1 orange
- 1 Tablespoon Cornstarch
Garnish:
- Green Onions
- Orange Zest
Instructions
- To make orange sauce:
- In a medium pot, add orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for 3 minutes.
- In a small bowl, whisk 1 Tablespoon of cornstarch with 2 Tablespoons of water to form a paste. Add to orange sauce and whisk together. Continue to cook for 5 minutes, until the mixture begins to thicken. Once the sauce is thickened, remove from heat and add orange zest.
- To make chicken:
- Place flour and cornstarch in a shallow dish or pie plate. Add a generous pinch of salt. Stir.
- Whisk eggs in shallow dish.
- Dip chicken pieces in egg mixture and then flour mixture. Place on plate.
- Heat 2 -3 inches of oil in a heavy-bottomed pot over medium-high heat. Using a thermometer, watch for it to reach 350 degrees.
- Working in batches, cook several chicken pieces at a time. Cook for 2 - 3 minutes, turning often until golden brown. Place chicken on a paper-towel-lined plate. Repeat.
- Toss chicken with orange sauce. You may reserve some of the sauce to place on rice. Serve it with a sprinkling of green onion and orange zest, if so desired.
Video
Nutrition information is automatically calculated, so should only be used as an approximation.
This Orange Chicken is going to make you forget take-out. Let me know how it turns out by reaching out on instagram at @modern_honey. Have a great night, my friends!
Great, very easy! Instead of frying it I bake the coated chicken at 400 degrees for about 20 min then toss it in the sauce. Healthier and no need to mess with frying oil.
That is a great alternative Lindsey, I love it. Thanks so much for using my recipe!
So good! Better than any resterant I know of! I fried in coconut oil, light and crispy! Excellent recipe!
I am so glad it turned out for you, Gerri!
This sounds delicious, thank you! I’m thinking of making it for a big group of teenagers. Approximately how many servings does the recipe make? Do you know if the sauce can be made ahead of time and reheated?
Hi Donna! This recipe yields about 6 servings. I recommend to serve with some sides. The sauce can definitely be made ahead, when ready to serve you can reheat in a pot on the stove. I hope that helps and that you all enjoy this recipe!
Nice. Adding Chinese Five Spice makes it taste a little more authentic.
This was a quick, easy and tasty recipe. I doubled the sauce as recommended and am glad I did. Any tips on how to get the chicken a little crispier? I coated it as instructed. Should I be continually turning the pieces in the oil rather than letting it brown a little before turning?
Hello, just following up on my question asking for tips on making the chicken crispier. I also forgot to include that I halved the sugar and red pepper flakes for the sauce and it was still sweet and had a subtle kick for my younger kids.
Thanks, Katie
Hi Katie! Some tips for making the chicken crispier is making sure to pat the chicken dry before seasoning, I would also let the coating rest on the chicken before frying so it can adhere, lastly don’t overcrowd the pan when frying. I hope that helps!
I made this delicious meal for my three guys and they loved it!!!! I didn’t change a thing and it was better than the restaurant. Great job for a great recipe!!!
Thank you so much for making this recipe, Renee!
This recipe is delicious but there is no way it takes only 35 minutes from start to finish. I still have to fry my last batch of chicken and I’m at 50 minutes. I’m not a novice in the kitchen either. I love eating it but it’s a pain to make!
Thank you for making this recipe, Kristina!
This was delicious! I didn’t change a thing and it turned out to be just the right amount of sweet, spicy and tangy. I will fix this often and have marked it as a favorite.
Thank you for your comment, Wanda!
Perfect recipe that my picky eaters absolutely LOVE! I made extra sauce too for a quick meal with leftover fried tenders!
Perfect! I’m saving this recipe. I followed it to the T and felt like I was eating at a restaurant.
That makes me so happy, Tamera! Thank you for making my recipe!