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.
My wife rarely has seconds for a number of reasons. When I make this, all bets are off. It is so darn good!! Thank you for this recipe!
Followed the recipe exactly. I just added cashews. This is a new family favorite. Jenn, you never disappoint!
Incredible! I subbed potato starch for the corn starch, 1:1, due to a corn allergy. Looking forward to the leftovers for lunch! Thank you.
Absolutely delicious!! Followed the recipe exactly as written and added orange and yellow peppers. This recipe is definitely going on my meal rotation.
My 6 year old loves Panda Express and always wants Chow Mein noodles and Orange Chicken. I made both tonight and both were loved, but this Orange Chicken was the star. She even asked for seconds and cleaned her plate.
This is SOOO amazing! Will go in rotation for sure. I would add the teaspoon of orange zest as she suggests as per our tastes. Sprinkled with sesame seeds and scallions. Kept chicken on ‘hold warm’ in oven between batches. Used peanut oil for frying. Used tenderloins. Yes, takes a bit longer than time stated. This is definitely a time to practice ‘mise en place’. Served over Basmati. 10 stars!!
Made it tonight – delicious. A bit time-consuming Next time I’ll start earlier and use real orange. I used orange juice. Look forward to making it again
Excellent recipe Jen. Restaurant quality. Made no modifications and it came out perfect. Thank you for sharing your cooking talent with me!!!
Can this be made a day ahead?
I don’t recommend it – sorry!
Absolutely delicious! I’ve never tried a recipe like this before and it came out beautifully. Unfortunately, I can’t post a picture. I made cauliflower fried rice instead of regular rice. The only issue I have is that I have no one to share it with. I guess that just means more for me. I have plenty of leftovers which I in no way object to! I’m going to try the char shui chicken recipe. I have a feeling I will really love it. Hey Jenn what about a recipe for five spice Chinese ribs made in the oven?
So glad you enjoyed it (and now get to enjoy the leftovers)! While I don’t have a rib recipe quite like you’ve described, these ribs have an Asian bent if you want to check them out.
This was fantastic. My husband loved it. I halved the recipe (but not the sauce) and was glad for that. There are a few prep steps, none hard, so best to do as much ahead of time as possible. I don’t if it’s me, but I have a really hard time cutting up chicken thighs! Is there a trick I’m not aware of, lol? I think I try too hard to get all the fat out from the crevices. Drives me nuts. So even using less chicken, it took me a good 20 minutes or more to cut up the thighs. Next time I think I will try chicken tenders. And also add orange zest! I wanted more orange flavor. But overall, another dish that makes me look like a chef to my husband! Thanks, Jenn.
Hi Julie, I often use kitchen shears to cut chicken thighs. Glad you enjoyed!