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Chinese Orange Chicken
marie

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

This Chinese Orange Chicken features crispy, golden chicken tossed in a bright, sticky orange glaze that’s sweet, tangy, and savory. Made with simple ingredients and bold citrus flavor, it’s a better-than-takeout favorite perfect for weeknight dinners or casual entertaining.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Ingredients Method Notes

Ingredients
  

Orange Glaze
  • 1 orange zest from 1 fresh orange
  • 0.25 cup fresh orange juice
  • 0.25 cup soy sauce low-sodium if preferred
  • 0.25 cup water
  • 0.33 cup rice vinegar
  • 1 tbsp cornstarch for thickening
  • 1 tbsp toasted sesame oil
  • 0.5 cup sugar
Chicken
  • 1.5 lb boneless skinless chicken thighs cut into 1-inch pieces
  • 2 large eggs
  • 1 tsp salt
  • 0.25 tsp black pepper freshly ground
  • 0.5 cup cornstarch
  • 0.5 cup all-purpose flour
  • 2 cups vegetable oil for frying
  • 2 cloves garlic minced
  • 1 large shallot finely chopped
To Serve
  • steamed white rice for serving
  • sliced scallions for garnish
  • sesame seeds for garnish

Method
 

  1. In a medium bowl, whisk together orange zest, orange juice, soy sauce, water, rice vinegar, sugar, sesame oil, and cornstarch until smooth. Set aside.
  2. Cut chicken thighs into 1-inch pieces. In a bowl, whisk eggs with salt and pepper, then add chicken and toss to coat.
  3. In a separate bowl, mix cornstarch and flour. Dredge chicken pieces in the mixture until evenly coated.
  4. Heat vegetable oil in a large skillet or wok over medium-high heat. Fry chicken in batches for 6–8 minutes, turning once, until golden and cooked through. Drain on paper towels.
  5. Carefully discard frying oil and wipe the pan clean. Add a small amount of fresh oil, then sauté garlic and shallot for about 1 minute until fragrant.
  6. Pour in the prepared orange sauce and bring to a simmer, stirring until thickened and glossy.
  7. Add fried chicken back to the pan and toss gently to coat in the sauce. Simmer for 1–2 minutes.
  8. Serve immediately over steamed rice and garnish with scallions and sesame seeds.

Notes

For a spicy twist, add chili flakes or a splash of hot sauce to the glaze. To keep the chicken crispy, serve immediately after tossing in the sauce. Chicken breast can be used, but thighs stay juicier.