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Chinese Orange Chicken made with crispy fried chicken covered in an authentic orange sauce. The ultimate Chinese Orange Chicken Recipe which is way better than take-out.
My kids are always begging me to take them to grab Chinese food. They are obsessed with orange chicken but I am never really sure what’s in it….especially if they get it from a drive-thru. I wanted to create a version at home, made from scratch, with all-natural ingredients. It still has the same incredible flavor they love. It’s definitely a win-win in our home.
It is wintertime in Arizona which means that the citrus is ripe for the picking. I am surrounded by neighbors who have a plethora of fresh oranges and lemons hanging from their trees. This is the perfect time of year to whip up orange and lemon dishes especially this Chinese Orange Chicken.
This Chinese Orange Chicken is made with boneless skinless chicken breast, cut into bite-size pieces, dredged, and then fried until golden and crispy. The orange sauce is divine! It is a sweet orange sauce made with orange juice, vinegar, garlic, sugar, soy sauce, ginger, red chili flakes, and orange zest. It is both sweet and spicy and full of flavor.
How to make Chinese Orange Chicken at home:
- Start with boneless skinless chicken breast or thighs. Cut into bite-size pieces. Dredge the chicken in whisked eggs and cornstarch/flour mixture until nice and coated. Get these chicken pieces ready for the oil.
- To make your homemade orange sauce, place orange juice, sugar, vinegar, soy sauce, garlic, ginger, and red chili flakes in a small pot and cook over medium-high heat. Add cornstarch and water and cook until thickened. Stir in orange zest.
- Heat oil in a heavy-bottomed pot over medium-high heat. When frying foods, it is so helpful to use a thermometer. Let the oil heat up to 350 degrees. Once the oil is ready, in batches, cook chicken for about 2 minutes until light golden brown. Repeat with remaining chicken.
- Remove from oil and drain on a paper towel-lined plate.
- Toss fried chicken with the sweet orange sauce. Top with grated orange zest and green onions. Serve immediately.
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Chinese Orange Chicken
Ingredients
Chicken:
- 4 Boneless Skinless Chicken Breasts cut into bite-size pieces
- 3 Eggs whisked
- 1/3 cup Cornstarch
- 1/3 cup Flour
- Salt
- Oil for frying
Orange Chicken Sauce:
- 1 cup Orange Juice
- 1/2 cup Sugar
- 2 Tablespoons Rice Vinegar or White Vinegar
- 2 Tablespoons Soy Sauce use tamari for a gluten-free dish
- 1/4 teaspoon Ginger
- 1/4 teaspoon Garlic Powder or 2 garlic cloves, finely diced
- 1/2 teaspoon Red Chili Flakes
- Orange Zest from 1 orange
- 1 Tablespoon Cornstarch
Garnish:
- Green Onions
- Orange Zest
Instructions
- To make orange sauce:
- In a medium pot, add orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for 3 minutes.
- In a small bowl, whisk 1 Tablespoon of cornstarch with 2 Tablespoons of water to form a paste. Add to orange sauce and whisk together. Continue to cook for 5 minutes, until the mixture begins to thicken. Once the sauce is thickened, remove from heat and add orange zest.
- To make chicken:
- Place flour and cornstarch in a shallow dish or pie plate. Add a generous pinch of salt. Stir.
- Whisk eggs in shallow dish.
- Dip chicken pieces in egg mixture and then flour mixture. Place on plate.
- Heat 2 -3 inches of oil in a heavy-bottomed pot over medium-high heat. Using a thermometer, watch for it to reach 350 degrees.
- Working in batches, cook several chicken pieces at a time. Cook for 2 - 3 minutes, turning often until golden brown. Place chicken on a paper-towel-lined plate. Repeat.
- Toss chicken with orange sauce. You may reserve some of the sauce to place on rice. Serve it with a sprinkling of green onion and orange zest, if so desired.
Video
Nutrition information is automatically calculated, so should only be used as an approximation.
This Orange Chicken is going to make you forget take-out. Let me know how it turns out by reaching out on instagram at @modern_honey. Have a great night, my friends!
I’ve been wanting to learn how to make this dish forever. Finally decided to try, since we hardly have gotten out at all in the past year. Your recipe was beautiful–everything I remember about the best versions of this food I’ve had in the past. Very happy today, and appreciative.
So good I used a light orange juice but used all of the orange zest. I just wanted something different and this was it. I am very glad I tried it. Thanks for the recipe!
I followed the recipe as written, and it turned out amazing! It’s a new family favorite!
Definitely the best Orange Chicken recipe I have ever had. The sauce was full of orange flavor and the chicken had a great, light crispy coating. Will be making this one again!
My first time cooking orange chicken. I have to watch my sodium so I adjusted the amount of soy sauce using low sodium tamari and added additional chili flakes. I doubled the recipe and it was devoured. Thank you ????
Absolutely delicious! Hubby loved it!
I made this a few months ago for the first time, and it is now the most highly requested meal of my family. I’m gluten free, so did a little conversion. I buy the chicken already in pieces, use tamari and Cup4Cup flour for the flour and corn starch as it’s mostly corn starch. I use 3lbs chicken and double the sauce for my family of 6 (5 adults). I use a gallon bag for the flour to bread the chicken. And I skip the zest. The onions really bring it together! Being gluten free means I really miss Asian food. I’m finally figuring out how to cook it! This is a great recipe, thank you so much!!
Hi, just a question. how many servings is this recipe? Thank you
This was incredible. I kept saying that I couldn’t believe I made this. Wow. Thank you for this recipe. This is better than any take out I’ve ever had.
This is the second time that I’ve made this, always sooooooooo good and easy! This time I added about 1/3 cup of Spicy Chili Crisps (Loganma brand) and it kicked it up a notch. I wondering about throwing in some chunk pineapple next time too?
I just bought a Ninja Foodie air fryer but was afraid to try the chicken in it, anyone have any experience doing that? Would love to hear from you!
Thanks again for such a great go to recipe!