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Crispy and tangy Chinese Orange Chicken featuring bite-sized chicken pieces, fried to golden perfection and coated in a sweet and zesty orange sauce. Infused with the flavors of fresh orange juice, garlic, and ginger, this takeout favorite is both delicious and easy to make at home. Serve with steamed rice or vegetables for a flavorful and satisfying meal that's perfect for any occasion
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Chinese Orange Chicken

Whether you’re preparing a quick weeknight dinner or looking for a dish to impress guests, Chinese Orange Chicken is a perfect choice. It’s elegant enough for a dinner party yet simple enough for a casual meal. The combination of flavors and textures makes it a dish that everyone will love.
Course Main Course
Cuisine Chinese
Keyword Chinese Orange Chicken
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 5

Ingredients

  • 1 1/2 lbs boneless skinless chicken breasts sliced into 1 - 1 1/2-inch pieces
  • 1 cup low-sodium chicken broth
  • 1 tablespoon finely grated orange zest which is the zest of about 1 1/2 fairly large oranges.
  • 1/2 cup squeezed orange juice
  • 1/3 cup white vinegar
  • 1/4 cup soy sauce
  • 1/2 cup granulated sugar
  • 1/4 teaspoon dried ginger
  • 2 tablespoons grated yellow onion make sure to include some of the juices when measuring
  • 2 cloves garlic minced
  • 1 teaspoon Sriracha hot sauce optional
  • Freshly ground black/white pepper to taste
  • 1 1/4 cups + 2 tablespoon cornstarch
  • 2 tablespoon cold water
  • 2 large eggs
  • vegetable or peanut oil for frying
  • Chopped green onions sesame seeds, for garnish (optional)

Instructions

  • Place chicken pieces in a large resealable bag and set aside.
  • In a medium saucepan, combine chicken broth, orange zest, orange juice, vinegar, soy sauce, sugar, ginger, onion, garlic, Sriracha, and pepper. Whisk well.
  • Measure out 2/3 cup of the mixture and pour it over the chicken in the bag. Seal the bag, pressing out excess air, and press chicken into the marinade.
  • Place the bag in a bowl or baking dish and refrigerate for 30 minutes.
  • Meanwhile, heat the remaining sauce mixture over medium heat until it just starts to boil, stirring frequently.
  • In a small bowl, whisk together cornstarch and water. Stir this mixture into the sauce.
  • Reduce heat to medium-low and cook the sauce for 1-2 minutes, stirring constantly, until thickened. Then, remove from heat.
  • Pour vegetable oil into a large cast iron Dutch oven, filling it about 1 1/2 - 2 inches deep, and heat the oil to 350 degrees Fahrenheit.
  • In a shallow dish, whisk eggs until well blended. In another shallow dish, pour the remaining 1 1/4 cups of cornstarch.
  • Remove the chicken from the refrigerator and drain off the marinade. Dip each chicken piece into the egg, then coat evenly with cornstarch.
  • Carefully place about one-third of the chicken pieces into the preheated oil and cook for 5-7 minutes until golden, turning once during cooking. Use a skimmer to remove the fried chicken from the oil and transfer it to a paper towel-lined cookie sheet to drain excess oil.
  • Repeat the process with the remaining chicken, working in two more batches. Then, pour the drained fried chicken into a bowl and toss it with the sauce.
  • Serve the orange chicken warm over white or brown rice, garnished with green onions and sesame seeds if desired.

Notes

  • Frying the chicken in batches is important to keep the oil temperature from dropping. This ensures that the chicken fries properly, staying crispy and golden.