Chinese Orange Chicken – Better Than Takeout!

If you love Chinese takeout, this homemade Chinese Orange Chicken is a recipe worth adding to your dinner rotation. Tender pieces of chicken are coated in a light, crispy crust, fried until golden, and tossed in a sweet, tangy orange sauce with just a little heat. Every bite is packed with delicious citrus flavor!

The best part? This restaurant-style favorite comes together in about 35 minutes using simple ingredients. Serve it over steamed rice with a sprinkle of green onions, and you have a satisfying meal that tastes even better than takeout.

Why You’ll Love This Chinese Orange Chicken

• Better than takeout: Crispy chicken and homemade orange sauce make every bite delicious.
• Ready in 35 minutes: A quick dinner option when you’re craving something flavorful.
• Sweet, tangy, and slightly spicy: Fresh orange juice, zest, and chili flakes create a balanced sauce.
• Simple ingredients: Everything is easy to find at a regular grocery store.
• Easy to customize: Adjust the chili flakes or use tamari for a gluten-free sauce.

Ingredients You’ll Need

For the Chicken

• Boneless, skinless chicken breasts: Cut into bite-sized pieces so they cook quickly and evenly.
• Eggs: Help the flour and cornstarch coating stick to the chicken.
• Cornstarch: Creates a light, crispy exterior when fried.
• All-purpose flour: Works with the cornstarch to give the chicken its golden coating.
• Salt: Adds flavor to the chicken coating.
• Oil for frying: Use a neutral oil suitable for frying, such as vegetable or canola oil.

For the Orange Chicken Sauce

• Orange juice: Provides the fresh citrus flavor and natural sweetness.
• Sugar: Balances the tanginess of the orange juice and vinegar.
• Rice vinegar or white vinegar: Adds a little acidity to balance the sweet sauce.
• Soy sauce: Brings savory, salty flavor that complements the orange.
• Ginger: Adds a warm, aromatic note.
• Garlic powder or fresh garlic: Gives the sauce extra savory depth.
• Red chili flakes: Add a gentle kick of heat.
• Orange zest: Intensifies the citrus flavor with fragrant orange oils.
• Cornstarch: Thickens the sauce so it coats the chicken beautifully.

For Garnishing

• Green onions: Add a fresh, mild onion flavor and a little color.
• Orange zest: Gives the finished dish an extra burst of fresh citrus aroma.

Equipment Needed

• Medium saucepan for preparing the orange sauce
• Small bowl and whisk for the cornstarch slurry
• Shallow dishes for the egg and flour mixtures
• Heavy-bottomed pot for frying
• Kitchen thermometer for checking the oil temperature
• Slotted spoon or kitchen tongs
• Paper towels for draining the fried chicken

How to Make Chinese Orange Chicken

Step 1: Prepare the Orange Sauce

Add the orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes to a medium saucepan. Heat the mixture for about 3 minutes, stirring to combine the ingredients.

In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water until smooth. This mixture is called a cornstarch slurry, and it helps thicken the sauce without leaving lumps.

Pour the slurry into the saucepan and whisk well. Continue cooking for approximately 5 minutes, or until the sauce begins to thicken. Remove the pan from the heat and stir in the orange zest.

Step 2: Prepare the Chicken Coating

Cut the chicken breasts into bite-sized pieces.

In a shallow dish or pie plate, combine the flour, cornstarch, and a generous pinch of salt. Stir until evenly mixed.

In a separate shallow dish, whisk the eggs until smooth. Set both dishes near your cooking area to make coating the chicken easier.

Step 3: Coat the Chicken

Dip each chicken piece into the beaten eggs, allowing any excess to drip off. Then transfer it to the flour and cornstarch mixture, turning to coat all sides.

Place the coated chicken pieces on a clean plate while you prepare the oil.

Step 4: Heat the Oil

Pour 2 to 3 inches of oil into a heavy-bottomed pot and heat over medium-high heat.

Use a kitchen thermometer to check the temperature. The oil should reach 350°F before frying. Maintaining the correct temperature helps the chicken cook evenly and develop a crispy golden crust.

Step 5: Fry Until Golden and Crispy

Working in batches, carefully add several chicken pieces to the hot oil. Avoid overcrowding the pot, as adding too much chicken at once can lower the oil temperature.

Fry for 2 to 3 minutes, turning the pieces frequently until they become golden brown. Transfer the cooked chicken to a paper-towel-lined plate to drain excess oil.

Repeat with the remaining chicken pieces.

Step 6: Toss With the Orange Sauce

Transfer the crispy chicken to a large bowl and pour the orange sauce over it. Toss gently until every piece is coated.

If you want extra sauce for serving, reserve some before tossing it with the chicken. Garnish with sliced green onions and additional orange zest.

Serve immediately while the chicken is hot and crispy!

Tips for the Best Chinese Orange Chicken

• Cut the chicken evenly: Similar-sized pieces cook at the same rate and are easier to coat with sauce.
• Keep the oil at 350°F: If the oil is too cool, the coating can become greasy. If it’s too hot, the outside may brown before the chicken cooks through.
• Fry in batches: Give each piece enough room to cook properly. Overcrowding can make the coating less crispy.
• Use fresh orange zest: Freshly grated zest adds a brighter citrus aroma than juice alone.
• Whisk the cornstarch slurry first: Make sure the cornstarch is fully dissolved in water before adding it to the sauce.
• Toss just before serving: The crispy coating gradually softens as it sits in the sauce, so combine everything when you’re ready to eat.

Variations and Substitutions

• Make it gluten-free: Replace the soy sauce with tamari and use a certified gluten-free flour blend. Check that all other ingredients are gluten-free as well.
• Adjust the spice: Reduce the red chili flakes for a milder sauce or add a little more if you enjoy extra heat.
• Use chicken thighs: Boneless, skinless chicken thighs can be used instead of chicken breasts. Cut them into similar-sized pieces.
• Add more garlic: If you enjoy a stronger garlic flavor, use the two fresh garlic cloves instead of garlic powder.
• Make it sweeter or tangier: Adjust the sugar or vinegar slightly to suit your taste.

What to Serve With Orange Chicken

Chinese Orange Chicken is especially delicious served over a bed of warm steamed white rice. The rice soaks up the extra orange sauce and makes the meal even more satisfying.

You can also serve it with:

• Fried rice for a classic takeout-style dinner
• Steamed broccoli or sautéed green beans
• Stir-fried vegetables with carrots, bell peppers, or snap peas
• Chow mein or lo mein noodles
• Brown rice for a heartier option

Frequently Asked Questions

Can I make Chinese Orange Chicken ahead of time?

You can prepare the orange sauce ahead of time and refrigerate it in an airtight container. For the best texture, fry the chicken shortly before serving and toss it with the sauce just before eating.

How do I keep the chicken crispy?

The most important steps are maintaining the oil at 350°F, frying in small batches, and avoiding overcrowding. Also, wait until just before serving to toss the chicken with the sauce.

Can I use bottled orange juice?

Yes. Bottled orange juice works well in this recipe. However, freshly squeezed orange juice can provide a brighter citrus flavor. Fresh orange zest is especially helpful for adding that unmistakable orange aroma.

Can I make the sauce less spicy?

Absolutely! Simply reduce or leave out the red chili flakes. The sauce will still have plenty of sweet, tangy, and savory flavor.

Can I use tamari instead of soy sauce?

Yes. Tamari is a great substitute for soy sauce and can be used when preparing a gluten-free version. Be sure to check the labels on your other ingredients, too.

Why is my orange sauce not thickening?

The sauce may need a little more cooking time. Make sure the cornstarch is mixed with water before adding it, then continue whisking as the sauce heats. It should gradually become thick enough to coat the chicken.

Storage and Reheating Instructions

Refrigerating: Store leftover orange chicken in an airtight container in the refrigerator for up to 3 days.

Reheating: Warm leftovers in a skillet over medium-low heat until heated through. You can also use a microwave, although the chicken coating will be softer.

Freezing: Freezing is possible, but the fried coating may lose some of its crispness after thawing. For the best texture, freeze the cooked chicken and sauce separately if possible.

Make-Ahead Instructions

For easier preparation, make the orange sauce up to 2 days ahead and store it in an airtight container in the refrigerator. When you’re ready to cook, prepare and fry the chicken fresh, gently reheat the sauce, and toss everything together just before serving.

Recipe Details

• Recipe: Chinese Orange Chicken
• Author: Melissa Stadler, Modern Honey
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Nutrition Information

Nutrition information is automatically calculated and should be considered an approximation. Exact values may vary depending on the ingredients, portion sizes, and amount of oil absorbed during frying.

Final Thoughts

This Chinese Orange Chicken brings all the flavors of your favorite takeout meal right into your kitchen. With crispy golden chicken and a homemade orange sauce that’s sweet, tangy, and full of fresh citrus flavor, it’s an easy dinner that feels like a special treat. Serve it over rice, add your favorite vegetables, and enjoy a homemade takeout-style meal the whole family will love!

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