Orange Chicken Recipe
User Reviews
4.9
119 reviews
Excellent
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Prep Time
45 mins
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Cook Time
20 mins
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Total Time
1 hr 5 mins
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Servings
4 servings
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Calories
308 kcal
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Course
Main Course
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Cuisine
Chinese
Orange Chicken Recipe
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Orange Chicken is a classic dish featuring tender chunks of chicken coated in a light cornstarch batter and shallow-fried until crisp. The chicken is marinated with Shaoxing wine, garlic powder, and sesame oil, enhancing its flavor. The sauce combines orange juice, chicken stock, sugar, rice wine vinegar, oyster sauce, and aromatic spices like star anise and dried chili peppers, creating a balanced sweet, tangy, and subtly spiced glaze. This method yields a saucy but crisp dish ideal for serving with rice or noodles.
Description
The Orange Chicken Recipe involves marinating boneless chicken pieces in a mixture of Shaoxing wine, water, salt, garlic powder, sesame oil, and white pepper to infuse flavor and tenderize. After marination, the chicken is dredged in cornstarch and shallow-fried in neutral oil until a crispy exterior forms. The sauce is prepared by combining orange juice, chicken stock, sugar, rice wine vinegar, oyster sauce, and salt, with additional aromatics soaked briefly to release their flavor before toasting in the wok. This creates a harmonious sauce with sweet, tart, and umami elements. Bringing the components together, the fried chicken is tossed in the orange sauce for a glossy, flavorful coating.
The dish offers a crispy texture balanced with a flavorful orange sauce and subtle spices, making it a satisfying main course. It pairs well with steamed rice or vegetables, providing a filling meal with contrasting textures.
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Ingredients
For the chicken:
- 1 pound chicken breast cut into 1½-inch/4cm chunks, boneless skinless, or thighs
- 1 tablespoon water
- 2 teaspoons Shaoxing wine
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sesame oil
- 1/8 teaspoon white pepper
- 1/3 cup cornstarch
- 1 to 1½ cups neutral oil (such as canola, peanut, or vegetable oil, for shallow-frying the chicken)
For the rest of the dish:
- 1/2 cup orange juice or store-bought, fresh
- 1/2 cup chicken stock
- 2 tablespoons sugar
- 2 1/2 tablespoons rice wine vinegar
- 1 tablespoon oyster sauce
- 1/4 teaspoon salt
- 3 to 4 pieces dried tangerine peel optional, or mandarin orange peel
- 6 red chili pepper dried
- 2 star anise
- 1/2 teaspoon garlic (minced, optional)
- 1/2 teaspoon ginger (minced, optional)
- 2 tablespoons cornstarch (mixed into slurry with 2 tablespoons water)
- 1 scallion (sliced on an angle into 1 1/2-inch/4cm pieces)
Instructions
- Add the chicken to a dish, and add the water, Shaoxing wine, salt, garlic powder, sesame oil, and white pepper. Toss to combine, and set aside for at least 20 minutes or covered and refrigerated overnight.
- Add the cornstarch to a shallow bowl, and dredge the chicken pieces until evenly coated.
- Mix the orange chicken sauce by combining the orange juice, chicken stock, sugar, rice vinegar, oyster sauce, and salt. Taste the sauce, and add more rice vinegar if you like it tart, more salt or oyster sauce if you think it needs more salt, and/or a little more sugar if you like it sweeter.
- Soak the dried tangerine peels, whole dried chili peppers, and star anise in a bowl filled with room temperature water for 2 minutes, and drain. This will help bring out their flavors later when they are toasted in the dry wok. Take care not to break open the chilis, or the seeds inside will make the dish very spicy!
- Heat 1 to 1½ cups of canola oil in a wok to 350°F/175°C. You will shallow-fry the chicken in two batches. Carefully place half of the chicken into the wok, and shallow fry until golden brown (about 3 to 4 minutes), turning the chicken halfway through for even cooking and browning. Transfer to a plate lined with paper towels or a wire rack set over a sheet pan, then repeat with the second batch.
- If you want the chicken extra crispy and you’re using dark meat—after the chicken has rested for 5 to 10 minutes, reheat the oil and give the chicken a second fry for 1 to 2 minutes. This step is optional.
- Remove most of the oil from the wok, leaving behind about 1 tablespoon. Heat the wok over medium-low heat, and add the tangerine peel, chili peppers, and star anise. Toast for 30 seconds, until fragrant, taking care not to burn them.
- Add the chopped ginger and garlic at this time, if using. Cook for 10 seconds, and then add the prepared sauce mixture. Bring to a simmer.
- Stir up your cornstarch slurry, and gradually add it to the sauce, stirring constantly. When the sauce is thick enough to coat a spoon (you may not need all of the cornstarch slurry to get your desired thickness), add the chicken and scallions. Toss quickly, and serve!
Nutrition Information
Show Details
Calories
308kcal
(15%)
Carbohydrates
24g
(8%)
Protein
21g
(42%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.1g
(5%)
Cholesterol
58mg
(19%)
Sodium
1739mg
(72%)
Potassium
534mg
(11%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
302IU
(6%)
Vitamin C
17mg
(19%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 24g | 8% |
| Protein | 21g | 42% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 58mg | 19% |
| Sodium | 1739mg | 72% |
| Potassium | 534mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 302IU | 6% |
| Vitamin C | 17mg | 19% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
119 reviews
Excellent
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