Chinese Orange Chicken Recipe

Introduction

This Chinese Orange Chicken recipe brings together crispy, tender chicken bites coated in a tangy and flavorful orange sauce. It’s a quick and satisfying dish that works perfectly for busy weeknights or anytime you crave a bright and zesty meal.

Ingredients

• 4 pieces boneless skinless chicken breasts, cut into bite-size pieces
• 3 eggs, whisked
• 1/3 cup cornstarch (for dredging)
• 1/3 cup flour (for dredging)
• Salt, generous pinch
• Oil for frying
• 1 cup orange juice (freshly squeezed recommended)
• 1/2 cup sugar (adjust to taste)
• 2 tablespoons rice vinegar (or white vinegar)
• 2 tablespoons soy sauce (use tamari for gluten-free)
• 1/4 teaspoon ginger
• 1/4 teaspoon garlic powder (or 2 garlic cloves, finely diced)
• 1/2 teaspoon red chili flakes (increase for more heat)
• 1 tablespoon cornstarch (for thickening the sauce)
• Zest from 1 orange
• Green onions (for topping)

Instructions

1. Step 1: In a medium pot, combine orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat over medium heat for about 3 minutes to blend flavors.
2. Step 2: In a small bowl, whisk 1 tablespoon cornstarch with 2 tablespoons water to form a smooth paste. Add this mixture to the pot and whisk continuously. Cook for 5 more minutes until the sauce thickens, then remove from heat and stir in the orange zest.
3. Step 3: In a shallow dish, mix flour, cornstarch, and a pinch of salt. In a separate dish, whisk the eggs.
4. Step 4: Dip each piece of chicken into the whisked eggs, then dredge thoroughly in the flour mixture. Place coated chicken pieces on a plate.
5. Step 5: Heat 2-3 inches of oil in a heavy-bottomed pot over medium-high heat until it reaches 350°F (175°C).
6. Step 6: Fry the chicken in batches for 2-3 minutes, turning frequently, until golden brown and cooked through. Transfer cooked chicken to a paper-towel-lined plate to drain excess oil.
7. Step 7: Toss the fried chicken pieces in the prepared orange sauce until well coated. Optionally, reserve some sauce for serving on rice.

Tips & Variations

• For a gluten-free version, use tamari soy sauce and ensure your cornstarch and flour are gluten-free.
• Adjust the sugar and chili flakes to find your preferred balance of sweetness and heat.
• Toss in steamed broccoli or snap peas to add a fresh, crunchy texture alongside the chicken.
• Use freshly squeezed orange juice and zest for the most vibrant flavor.

Storage

Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days for the chicken and 4-5 days for the sauce. Reheat the chicken gently in a skillet or oven to maintain its crispiness. Reheat sauce on the stovetop and combine before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and can add extra juiciness and flavor. Adjust frying time slightly to ensure they are fully cooked.

How do I keep the chicken crispy when tossing with sauce?

Toss the chicken quickly in the sauce just before serving to maintain crispiness. Alternatively, serve sauce on the side as a dip or drizzle.

Chinese Orange Chicken Recipe

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4.8 from 70 reviews

A quick and delicious Chinese Orange Chicken recipe featuring crispy bite-sized chicken pieces coated in a tangy and sweet orange sauce, perfect for busy weeknights or family dinners.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Dinner, Main Course
• Method: Frying
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

For the chicken

• 4 pieces Boneless Skinless Chicken Breasts, cut into bite-size pieces
• 3 pieces Eggs, whisked
• 1/3 cup Cornstarch (for dredging)
• 1/3 cup Flour (for dredging)
• Salt, generous pinch
• Oil, for frying

For the sauce

• 1 cup Orange Juice (freshly squeezed recommended)
• 1/2 cup Sugar (adjust to taste)
• 2 tablespoons Rice Vinegar (or white vinegar)
• 2 tablespoons Soy Sauce (use tamari for gluten-free)
• 1/4 teaspoon Ginger
• 1/4 teaspoon Garlic Powder (or 2 garlic cloves, finely diced)
• 1/2 teaspoon Red Chili Flakes (increase for more heat)
• 1 tablespoon Cornstarch (for thickening the sauce)
• 1 piece Orange Zest (from 1 orange)

Garnish

• Green Onions (for topping)
• Orange Zest (for garnishing)

Instructions

1. Prepare the sauce: In a medium pot, combine orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat and bring the mixture to a gentle simmer for about 3 minutes.
2. Thicken the sauce: In a small bowl, whisk 1 tablespoon of cornstarch with 2 tablespoons of water to form a smooth paste. Add this paste to the simmering orange sauce and whisk continuously. Continue to cook for 5 minutes until the sauce begins to thicken.
3. Finish the sauce: Remove the pot from heat and stir in the orange zest for fresh citrus flavor.
4. Prepare the chicken coating: In a shallow dish, combine flour, cornstarch, and a generous pinch of salt. In another shallow dish, whisk the eggs thoroughly.
5. Coat the chicken: Dip each bite-sized piece of chicken first into the whisked eggs, then dredge in the flour and cornstarch mixture until evenly coated. Place coated pieces on a plate ready for frying.
6. Fry the chicken: Heat 2-3 inches of oil in a heavy-bottomed pot over medium-high heat until the temperature reaches 350°F. Working in batches, fry the chicken pieces for 2 to 3 minutes, turning often until golden brown and cooked through.
7. Drain excess oil: Remove the fried chicken pieces and place them on a paper-towel-lined plate to absorb excess oil. Repeat with all chicken pieces.
8. Toss with sauce: Transfer the crispy chicken to a large bowl and toss gently with the prepared orange sauce until well coated. Reserve extra sauce if desired for serving over rice.
9. Garnish and serve: Top with chopped green onions and additional orange zest for garnish. Serve immediately with steamed rice or vegetables.

Notes

• Serve with steamed rice or your favorite vegetables for a complete meal.
• Store leftover chicken in the fridge for up to 3 days; reheat gently to preserve the coating’s crispiness.
• The orange sauce can be stored separately in the fridge for 4-5 days.
• Adjust sugar and chili flakes in the sauce to suit your taste preferences.
• Using tamari instead of soy sauce makes the dish gluten-free.

Keywords: Chinese Orange Chicken, Orange Chicken recipe, Crispy chicken, Sweet and tangy chicken, Fried chicken recipe, Chinese dinner, Easy weeknight dinner