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.
The recipe is spot on – it’s just like the orange chicken from Panda Express! My husband kept saying how good it was. It is labor intensive, and did result in a late dinner since we attempted this on a weeknight, but we would make it again when we have more time to prep.
I made this for to clear out my freezer from a few chicken thighs. The nice thing about this recipe is that it can be made in steps which you set aside and when meal prep time comes, just put together. I always cut recipes in half because we are a family of two. Works for the chicken portion and marinade. DO NOT HALF THE SAUCE. Is there more sauce my husband asks. A, no. Next time there will be. Just delicious people. Chicken is crispy, the sauce sticky and coats the chicken but doesn’t soften the crunch. Perfect.
Jen, Thank you so much! This is the first time I’ve commented and I’ve made several of your recipes (all of which we’ve enjoyed). This is a fantastic dish. My family thinks I’m a great cook and it’s really just following your recipes exactly! 🙂
This was a great recipe. Thanks so much for sharing-
Great little dish! Very easy to make! I added a little broccoli and red peppers to the sauce and it came out perfect. Plenty of sauce. Over rice.
I’m frying the chicken now. If I go no further than this step, which may happen, the fried chicken is delicious!! Family keeps coming by to “just taste one” and my pile is getting smaller. That’s OK. We’ll just drink the sauce.
I just visited my grandkids, and my granddaughter begged me to make this as Orange Chicken is her fave. It was a huge hit! I rarely fry, as I find it daunting, but this alleviated my fears. They made me leave the recipe with them so they could make it regularly. I sure wish I could add a photo, as not only was it delicious, it was such a beautiful presentation!
Awesome recipe. Light, crispy chicken in a luscious sauce. Delicious!
Prepared orange chicken 2 nights ago and eating leftovers for lunch. I doubled the recipe and put it atop orzo pasta.
Excellent flavors but you need to read and study the recipe before attempting.
The Orange chicken is now Another favorite! I served it with steamed broccoli & Jasmine rice( next time Cilantro rice) The sauce is extraordinary! Thank you, Jenn. I have your cookbooks & enjoy all your prep advice for the recipes. You have made me a better cook AND baker!
Elena