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Chinese Orange Chicken
5 from 51 votes

Chinese Orange Chicken

Chinese Orange Chicken features battered and fried chicken pieces coated in a thick, tangy orange sauce made from fresh orange zest and juice, soy sauce, vinegar, and spices. The sauce is cooked until glossy and thickened, providing a balance of sweet, savory, and slightly spicy flavors. The chicken remains crispy underneath, offering contrasting textures and citrus brightness that makes this a satisfying main dish.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
1 hr 10 mins
Servings: 5
Course: Main Course
Cuisine: Chinese

Ingredients

  • 1 1/2 lbs chicken breast cut into 1 - 1 1/2-inch pieces, boneless, skinless
  • 1 cup chicken broth low-sodium
  • 1 Tbsp orange zest zest of 1 1/2 fairly large oranges, finely grated
  • 1/2 cup orange juice freshly squeezed
  • 1/3 cup white vinegar
  • 1/4 cup soy sauce
  • 1/2 cup granulated sugar
  • 1/4 tsp dried ginger
  • 2 Tbsp yellow onion be sure to get some of the juices when measuring, grated
  • 2 cloves garlic finely minced
  • 1 tsp sriracha hot sauce (optional)
  • ground black pepper to taste, or ground white pepper
  • 1 1/4 cups corn starch + 2 Tbsp
  • 2 Tbsp water cold
  • 2 egg large
  • vegetable oil for frying, or peanut oil
  • green onion for garnish (optional, chopped
  • sesame seed for garnish (optional, chopped

Instructions

    Cup of Yum
  1. Place chicken pieces in a gallon size resealable bag, set aside.
  2.  In a medium saucepan combine chicken broth, orange zest, orange juice, vinegar, soy sauce, granulated sugar, ginger, yellow onion, garlic, Sriracha and pepper. 
  3. Whisk mixture well, then measure out 2/3 cup of the mixture and pour it over the chicken in resealable bag. 
  4. Seal bag while pressing excess air out, and press chicken into marinade.
  5. Place bag in a bowl or baking dish and refrigerate 30 minutes. 
  6. Meanwhile, return remaining sauce mixture over medium heat and bring mixture just to a boil, stirring frequently. 
  7. In a small bowl whisk together 2 Tbsp cornstarch with 2 Tbsp water then stir mixture into sauce. 
  8. Reduce heat to medium-low and cook 1 - 2 minutes longer, stirring constantly, until thickened, remove from heat.
  9. Pour vegetable oil into a large cast iron dutch oven, filling pot about 1 1/2 - 2-inches deep and heat oil to 350 degrees. 
  10. Meanwhile, whisk eggs in a shallow dish until well blended. 
  11. Pour remaining 1 1/4 cups cornstarch into a separate shallow dish. 
  12. Remove chicken from refrigerator and drain and discard marinade from chicken.
  13. Dip chicken pieces into egg followed by cornstarch and toss pieces to evenly coat in cornstarch, then carefully place 1/3 of the chicken pieces into preheated oil and cook for 5 - 7 minutes until golden, turning once during cooking. 
  14. Using skimmer, remove fried chicken from oil and transfer to a paper towel lined cookie sheet to drain excess oil. 
  15. Repeat process with remaining chicken working in two more batches. Pour drained fried chicken into a bowl and toss with sauce.
  16.  Serve warm over white or brown rice garnished with green onions and sesame seeds if desired.

Notes

  • Fry the chicken in batches to keep the oil temperature consistent, ensuring crispy pieces.
  • The combination of fresh orange zest and juice gives the sauce a bright citrus flavor without artificial taste.
  • Use a deep pot and enough oil to allow even frying without crowding the pan.
  • This recipe is adapted from Cooking Classy and balances sweet, sour, and spicy elements for authentic flavor.