Name: Chinese Orange Chicken Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: Chinese
Ingredients: 1 pound boneless skinless chicken thighs (about 6 thighs, or 3 chicken breasts); 1 1/2 cups all-purpose flour; 1/2 cup cornstarch; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 large egg; 1 ¼ cups water; 1 tablespoon vegetable oil (canola, sunflower, etc.); Vegetable oil for frying (enough to fill pan 2 inches deep); 1 large orange (juice and zest); 2 tablespoons soy sauce; ¼ cup rice vinegar (or white vinegar); ½ cup brown sugar (packed); 2 large garlic cloves (minced, or 1 teaspoon garlic powder); 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry); Sesame seeds; Chopped green onions; Red pepper flakes

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Introduction

Chinese Orange Chicken is a beloved dish known for its crispy fried chicken pieces coated in a tangy, sweet, and slightly spicy orange sauce. This recipe brings a perfect balance of flavors, making it a favorite for weeknight dinners or special occasions alike.

A white bowl filled with a base layer of soft, white rice topped with a generous serving of golden-brown fried chicken pieces coated in a thick, shiny orange glaze. Two bright orange slices with visible juicy segments sit on top of the chicken, adding a pop of color. The glaze looks sticky and smooth, evenly covering the chicken, highlighting its crispy texture underneath. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless skinless chicken thighs (about 6 thighs, or 3 chicken breasts*)
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large egg
1 ¼ cups water
1 tablespoon vegetable oil (canola, sunflower, etc.)
Vegetable oil (for frying, depending on the size of your pan)
1 large orange (juice and zest)
2 tablespoons soy sauce
1/4 cup rice vinegar (or white vinegar)
1/2 cup packed brown sugar
2 large garlic cloves (minced, or 1 teaspoon garlic powder)
1 tablespoon cornstarch (mixed with 1 tablespoon water)
Sesame seeds (optional, for garnish)
Green onions, chopped (optional, for garnish)
Red pepper flakes (optional, for garnish)

Instructions

Step 1: Cut the chicken into 1-inch cubes.
Step 2: In a medium bowl, combine the flour, cornstarch, salt, and pepper. Add the egg, 1 tablespoon vegetable oil, and water, then whisk until the batter is smooth.
Step 3: Coat the chicken cubes thoroughly in the batter. Cover and refrigerate for 30 minutes to chill. If short on time, 10 minutes will suffice.
Step 4: Heat about 2 inches of vegetable oil in a medium saucepan or deep fryer to 350˚F (177˚C). Prepare a plate lined with paper towels for draining.
Step 5: Fry the chicken in batches of 10-15 pieces, shaking off excess batter as needed. Cook for 2-3 minutes until golden, turning halfway for even browning.
Step 6: Remove the chicken to the paper towel-lined plate and cover with foil to keep warm.
Step 7: In a medium saucepan, combine the orange juice, orange zest, soy sauce, vinegar, brown sugar, and garlic. Bring to a low boil over medium heat, then adjust sweetness and acidity to taste.
Step 8: Stir the cornstarch-water mixture into the sauce. Continue stirring until the sauce thickens enough to coat the back of a spoon, about 30 seconds to a few minutes.
Step 9: Toss the fried chicken in the sauce until evenly coated.
Step 10: Garnish with sesame seeds, chopped green onions, and red pepper flakes if desired. Serve immediately.

Tips & Variations

Substitute chicken breasts if you prefer white meat, but thighs offer more juiciness and flavor.
For extra crispiness, double fry the chicken by frying it once until pale golden, then frying again after resting for a few minutes.
Add a pinch of red pepper flakes to the sauce for a spicy kick.
Use fresh orange juice for the best flavor, but bottled juice works in a pinch.
Serve with steamed rice and sautéed vegetables for a complete meal.

Storage

Store leftover orange chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain crispiness, or microwave covered for 1-2 minutes if preferred.

How to Serve

The dish shows a white bowl filled with soft, white rice as the bottom layer, topped with several pieces of golden brown fried chicken covered in shiny, sticky orange sauce, giving a glazed texture. On top of the chicken pieces, there are two bright orange slices placed as garnish, adding a fresh pop of color. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, though they may be less juicy and slightly drier than thighs. Cut them into cubes as directed and proceed with the recipe.

How do I make the chicken extra crispy?

For extra crispiness, you can double fry the chicken—fry it once until lightly golden, remove and rest for a few minutes, then fry again until fully golden and crispy. Also, ensure the oil is at the correct temperature before frying.