Chinese Orange Chicken — A Flavorful Take‑Out Classic You Can Master at Home

Chinese Orange Chicken is one of those dishes that’s crispy, tangy, sweet, and savory all at once — a perfect balance of bold flavors that keeps you going back for another bite. Whether you’re craving restaurant‑style take‑out without the price tag or want to impress friends with a homemade favorite, this version delivers irresistible orange‑glazed chicken right from your own kitchen.

From the first citrus‑kissed aroma to the last sticky, sweet bite over steaming rice, this recipe hits all the best notes. Let’s dive into why this version stands out, how simple the ingredients are, and how easy it is to make restaurant‑quality orange chicken at home.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Crispy outside, juicy inside — Every piece of chicken gets a light, crunchy coating that stays tender beneath.
• Balanced orange flavor — Sweetness paired with bright citrus notes and savory soy undertones makes this sauce unforgettable.
• Weeknight‑friendly — From prep to plate in under an hour.
• Great for serving a crowd — Effortlessly feeds 4–6 people without complicated steps.
• Comfort food with a twist — Familiar and nostalgic, yet fresh and vibrant.

This isn’t just any orange chicken — it’s a homemade version that’s better than take‑out, uses easy‑to‑find ingredients, and avoids heavy battering. The sauce has depth and brightness that makes it stand out from the usual overly sweet recipes.

Ingredients Needed

Here’s everything you’ll need to make this Chinese Orange Chicken recipe. Ingredients are grouped for clarity and focus.

For the Orange Glaze

• Zest of 1 fresh orange (for intense citrus aroma)
• ¼ cup fresh orange juice (adds natural sweetness and tang)
• ¼ cup soy sauce (use low‑sodium if preferred)
• ¼ cup water
• 1/3 cup rice vinegar (bright acidity balances sweetness)
• 1 tablespoon cornstarch (for thickening)
• 1 tablespoon toasted sesame oil (for rich, nutty flavor)
• ½ cup sugar (balances the tang and rounds out the sauce)

For the Chicken

• 1½ pounds boneless, skinless chicken thighs (more flavor and juicier than breast)
• 2 large eggs (helps the coating stick)
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ½ cup cornstarch (gives a light, crispy crust)
• ½ cup all‑purpose flour (balances the cornstarch for texture)
• 2 cups vegetable oil (for frying — can substitute canola oil)
• 2 cloves garlic, minced (aromatic punch)
• 1 large shallot, finely chopped (sweet, mild onion flavor)

To Garnish and Serve

• Sliced scallions (fresh, vibrant crunch)
• Sesame seeds (nutty, decorative touch)
• Steamed white rice (classic, fluffy bed for the orange chicken)

How to Make Chinese Orange Chicken

Follow these clear, step‑by‑step instructions to achieve perfect orange chicken every time.

1. Prepare the Orange Sauce

1. Combine all sauce ingredients — In a medium bowl, whisk together the orange zest, orange juice, soy sauce, water, rice vinegar, sugar, sesame oil, and cornstarch until fully combined and smooth.
2. Set aside — Let it rest at room temperature while you prep the chicken. This allows the cornstarch to dissolve and prevents lumps later.

Why this matters: Mixing the sauce ahead ensures smooth consistency and allows you to cook without pausing once the chicken is ready.

2. Prep the Chicken

1. Trim and cube the chicken — Cut the chicken thighs into roughly 1‑inch pieces for even cooking.
2. Season and egg wash — Crack the eggs into a bowl. Add salt and pepper, then whisk until frothy. Add the chicken pieces to the bowl and stir to coat thoroughly.
3. Mix dry coating — In a separate shallow bowl, whisk together the cornstarch and all‑purpose flour.
4. Coat the chicken — Using tongs or a slotted spoon, lift chicken from the egg mixture, allowing excess to drip back into the bowl. Transfer chicken into the flour‑cornstarch mix and toss until each piece is well coated in a light, even layer.

Pro tip: Make sure each piece is dredged well; this ratio creates a crispy exterior without being heavy.

3. Fry the Chicken

1. Heat the oil — Pour vegetable oil into a large skillet or wok so it’s about ½‑inch deep. Heat over medium‑high heat until it reaches ~350°F (use a thermometer) or test with a pinch of flour — it should sizzle immediately.
2. Fry in batches — Add chicken pieces in a single layer without crowding. It’s okay if the oil doesn’t fully cover the chicken — you’ll turn them.
3. Cook until golden — Fry each side for about 3–4 minutes, then flip and cook another 3–4 minutes, until the coating turns golden and the chicken is cooked through (internal temp ~165°F).
4. Drain and repeat — Remove chicken to a paper towel‑lined plate. Repeat with the rest.

Tip: Don’t rush the heat — a steady medium‑high ensures crispiness without burning.

4. Simmer Chicken in the Orange Sauce

1. Clean the pan — Once all chicken is fried, carefully pour out the hot oil (dispose safely) and wipe the pan clean.
2. Build the flavor base — Add 1 Tbsp vegetable oil, then sauté the minced garlic and chopped shallot for about 1 minute until fragrant and soft.
3. Add the sauce — Pour the prepared orange sauce into the pan. Stir gently and bring to a simmer over medium heat.
4. Thicken the sauce — Allow the sauce to lightly bubble and thicken — it should coat the back of a spoon and develop a glossy texture.
5. Toss in chicken — Add the fried chicken pieces back into the pan. Stir carefully so each piece becomes coated in the sticky orange glaze.
6. Final simmer — Let everything simmer together for another 1–2 minutes to meld the flavors.

Serving and Storage Tips

To Serve

• Plate over warm steamed rice — The fluffy rice absorbs the rich sauce and balances the dish.
• Garnish generously — Sprinkle with scallions and sesame seeds for color, texture, and extra flavor.
• Add sides — Steamed broccoli, snap peas, or a simple cucumber salad complement the richness.

To Store

• Refrigerate: Once cooled, transfer leftovers to an airtight container and refrigerate up to 3–4 days.
• Freezing option: Freeze cooked chicken and sauce in a sealed container for up to 2 months.
• Reheat: Warm gently in a skillet over low heat, adding a splash of water or extra orange juice if the sauce thickened too much.

Helpful Notes & Variations

• Make it spicy: Add red chili flakes or a dash of sriracha for a sweet‑heat version.
• Gluten‑free swap: Use tamari instead of soy sauce and gluten‑free flour blend.
• Air fryer option: Instead of deep frying, air fry coated chicken at 400°F for 10–12 minutes, flipping halfway.
• More citrus punch: Add a tablespoon of fresh lime juice to the sauce for extra brightness.
• Keep it crunchy: Serve immediately after coating the chicken so it stays crispy.

Conclusion

This Chinese Orange Chicken recipe brings authentic take‑out flair into your kitchen with balanced flavors, a crisp golden crust, and an irresistible orange glaze that’s both tangy and sweet. It’s satisfying, family‑friendly, and perfect for weeknight dinners or casual entertaining.

If you tried this recipe, please leave a ⭐ star rating and drop a comment below — I want to hear how it turned out! Did you add your own twist or make it spicier? Share your experience and help other home cooks succeed too.

Feel free to pin this on Pinterest or share it with friends on Facebook — great food deserves to be shared!

Frequently Asked Questions (FAQ)

Can I use chicken breast instead of thighs?

Yes! You can substitute boneless skinless chicken breast, but keep in mind that breast meat is leaner and can dry out faster. To help it stay moist, cut into slightly larger chunks and avoid overcooking. Chicken thighs still yield juicier results.

How do I make this gluten‑free?

Use tamari or gluten‑free soy sauce and replace the wheat flour with a 1:1 gluten‑free flour blend or extra cornstarch. This keeps the texture crisp without gluten.

Why is my sauce grainy or thin?

If your sauce is grainy, the cornstarch may not have dissolved fully — whisk it thoroughly before heating. For thin sauce, simmer a little longer until it thickens. You can also make a slurry (extra cornstarch + water) and add it gradually while simmering.

Can I make this ahead of time?

Yes — prepare the sauce and chicken separately ahead of time. Store them in airtight containers and combine just before reheating and serving to keep the chicken as crispy as possible.