Orange Chicken
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Crispy, golden chicken drenched in a sweet and tangy sauce—orange chicken is a Chinese American classic that’s surprisingly simple to master at home.
Orange chicken, a staple from Chinese American restaurants—and a favorite of my kids, especially the version from the fast-food chain Panda Express—features crispy, golden chicken drenched in a sweet and tangy sauce. Despite “orange” leading its name, the citrus flavor in the dish is subtle. The sauce is made from soy sauce, brown sugar, vinegar, and just a hint of orange juice, along with ginger, scallions, and garlic for added depth. Feel free to add a bit of orange zest to boost the orange flavor, but remember, a little goes a long way; too much can overpower the dish.
This recipe, similar to General Tso’s chicken in its preparation, might seem daunting, but it’s surprisingly doable at home. Give it a try—I promise, you’ll not only wow your family but also impress yourself with how delicious it is.
Table of Contents
“3 teenage boys and two batches later not one piece was left! I paired the orange chicken with your fried rice recipe. It was the perfect combo.”
What You’ll Need To Make Orange Chicken
- Egg: Added to marinade to act as a binder for the chicken coating.
- soy sauce: Used to flavor the marinade and the sauce.
- Light brown sugar: Adds sweetness to the marinade and sauce.
- Boneless, skinless chicken thighs, tenderloins, or breasts: The main protein of the dish, cut into 1-inch pieces. I have made this dish with all three options and recommend thighs for the best flavor. If you prefer white meat, tenderloins are the next best option.
- Distilled white vinegar: Provides acidity to the sauce.
- Orange juice: Adds a subtle citrus flavor to the sauce.
- Chicken broth: Adds savory depth to the sauce.
- Cornstarch: Thickens the sauce and helps creates a crispy coating for the chicken.
- Asian sesame oil: Adds a rich, nutty flavor to the sauce.
- Crushed red pepper flakes: Adds heat to the sauce.
- All-purpose flour and baking soda: Help form the crispy coating for the chicken.
- Vegetable oil: Used for shallow-frying the chicken.
- Ginger, garlic, and scallions: These aromatics form the flavor base of the dish.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Marinate the Chicken
In a large bowl, beat the egg, soy sauce and sugar.
Add the chicken to the bowl and toss until evenly coated. Let marinate at room temperature for 30 minutes.
Step 2: Make the sauce
In a small bowl, mix the soy sauce, sugar, vinegar, orange juice, chicken broth, cornstarch, sesame oil, and crushed red pepper flakes. Set aside.
Step 3: Coat The Chicken
In a medium bowl, whisk the cornstarch, flour, and baking soda.
Sprinkle over the chicken/marinade mixture and toss until each piece of meat separates and has a dry, clumpy coating.
Step 4: Shallow-Fry the Chicken
In a large nonstick skillet over medium-high heat, heat about ¼ inch of oil to 350°F. Working in three batches so as not to crowd the pan, shallow-fry a third of the coated chicken until golden brown and crispy, 4 to 5 minutes, turning once midway through cooking and adjusting the heat as needed.
Transfer the chicken to a paper towel-lined plate. Repeat with the remaining chicken.
Step 5: Finish the dish
Carefully drain the oil from the pan and wipe clean with a paper towel. Add about 1 tablespoon of oil. Over medium heat, add the ginger, garlic, and scallion whites. Cook, stirring constantly, for about 30 seconds until fragrant; do not brown.
Add the sauce.
Bring it to a boil, and let it cook until thickened and glossy, 2 to 3 minutes.
Add the crispy chicken, tossing until the sauce fully coats it, 1 to 2 minutes. Sprinkle with the dark green scallions.
Frequently Asked Questions
No, I don’t recommend making orange chicken ahead of time, as the chicken will lose its crispiness. For the best texture and flavor, serve orange chicken right after cooking.
While I recommend fresh orange juice for its flavor and natural sweetness, you can use bottled orange juice since the recipe requires such a small amount. For the best results, choose a high-quality brand without added sugars or flavors to maintain a taste that’s as close as possible to fresh orange juice.
This orange chicken recipe balances sweet, savory, and tangy flavors with a subtle citrus note, similar to the way the dish is prepared in most Chinese restaurants. If you prefer a stronger orange flavor, you can add orange zest to the sauce (be sure to zest your orange before juicing it). However, I strongly advise adding it gradually at the end, starting with just a pinch, so that it doesn’t overpower the dish—a little orange zest goes a very long way.
To make orange chicken gluten-free, you can replace the all-purpose flour with a 1:1 gluten-free all-purpose flour blend. Additionally, ensure that all other ingredients, such as soy sauce and chicken broth, are gluten-free versions.
Video Tutorial
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Orange Chicken
Crispy, golden chicken drenched in a sweet and tangy sauce—orange chicken is a Chinese American classic that’s surprisingly simple to master at home.
Ingredients
For the Marinade
- 1 large egg
- 1 tablespoon soy sauce
- ½ teaspoon light brown sugar
- 1½ pounds boneless, skinless chicken thighs (or chicken breasts or tenderloins), cut into 1-inch pieces
For the Sauce
- ¼ cup soy sauce
- ½ cup (packed) light brown sugar
- ¼ cup distilled white vinegar
- ¼ cup orange juice, from 1 orange
- 1 cup chicken broth
- 2 tablespoons cornstarch
- 1½ teaspoons Asian sesame oil
- ¾ teaspoon crushed red pepper flakes
For Coating the Chicken
- 1 cup cornstarch
- ⅓ cup all-purpose flour
- Heaping ¼ teaspoon baking soda
For Cooking and Serving
- Vegetable oil
- 1 tablespoon fresh minced ginger, from a 2-inch knob
- 3 cloves garlic, minced
- 4 scallions, thinly sliced, white and green parts separated
- Rice, for serving
Instructions
- Marinate the chicken: In a large bowl, beat the egg, soy sauce and sugar. Add the chicken to the bowl and toss until evenly coated. Let marinate at room temperature for 30 minutes.
- Make the sauce: In a small bowl, mix the soy sauce, sugar, vinegar, orange juice, broth, cornstarch, sesame oil, and pepper flakes together. Set aside.
- Coat the chicken: In a medium bowl, whisk the cornstarch, flour, and baking soda. Sprinkle over the chicken/marinade mixture and toss until each piece of meat separates and has a dry, clumpy coating.
- Fry the chicken: Line a plate with a few layers of paper towels and set next to the stove. In a large nonstick skillet over medium-high heat, heat about ¼ inch of oil to 350°F. You'll know it's ready when you drop a piece of chicken in, and it sizzles vigorously. Working in three batches so as not to crowd the pan, shallow-fry a third of the coated chicken until golden brown and crispy, 4 to 5 minutes, turning once midway through cooking and adjusting the heat as needed. Transfer the chicken to the paper towel-lined plate. Repeat with the remaining chicken.
- Finish the dish: Carefully drain the oil from the pan and wipe clean with a paper towel. Add about 1 tablespoon of oil. Over medium heat, add the ginger, garlic, and scallion whites. Cook, stirring constantly, for about 30 seconds until fragrant; do not brown. Add the sauce, bring it to a boil, and let it cook until thickened and glossy, 2 to 3 minutes. Add the crispy chicken, tossing until the sauce fully coats it, 1 to 2 minutes. Sprinkle with the dark green scallions and serve over rice.
- Note: Nutritional information was calculated using chicken thighs and assuming approximately 2 tablespoons of the oil is absorbed into the chicken when frying. Rice is not included.
Nutrition Information
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- Per serving (4 servings)
- Calories: 597
- Fat: 18 g
- Saturated fat: 3 g
- Carbohydrates: 66 g
- Sugar: 21 g
- Fiber: 1 g
- Protein: 40 g
- Sodium: 1450 mg
- Cholesterol: 208 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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The best orange chicken i have ever had
This dish was delicious–ALL of my children liked it (and that never happens) so that was huge. They ate every last bit of it and raved over how much they enjoyed it. I would absolutely make this again.
Jenn,
I have yet to try this but hope to this weekend. I plan to make this and your strawberry shortcake recipe. Preparation is needed here to prevent stress so wanted to know if ok to marinate chicken in fridge overnight? I also wanted to know when to add the orange zest if you choose to use it. Do you just sprinkle it prior to eating or add to sauce? Any help would be appreciated.
Yes, it’s fine to marinate it overnight. And for the orange zest, I’d add it to the sauce at the very end (that way, you can do it to taste). Keep in mind that it’s strong in flavor so a little goes a long way!
My adults sons, husband and I loved this. We have made many recipes of yours and they are consistently delicious. Thank you.