Print

Chinese-Style Orange Chicken

Chinese-Style Orange Chicken
Print Recipe

This Chinese-Style Orange Chicken recipe delivers crispy, tender chicken bites coated in a bright, tangy orange glaze bursting with fresh citrus flavor. Ready in under 30 minutes, it features simple pantry ingredients combined to create a flavorful, family-friendly dish reminiscent of your favorite takeout—made effortlessly at home.

Ingredients

Scale

Chicken

  • 1 lb chicken breast or thighs, cut into bite-sized pieces
  • 1/2 cup cornstarch
  • Vegetable oil, for frying

Orange Sauce

  • 1 cup freshly squeezed orange juice
  • 1/4 cup soy sauce (use gluten-free tamari for gluten-free option)
  • 2 tablespoons rice vinegar
  • 3 tablespoons brown sugar (or honey/maple syrup as alternative)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced

Garnish

  • 2 green onions, chopped
  • Optional: orange zest, toasted sesame seeds, sliced red chili peppers

Instructions

  1. Prep the Chicken: Cut the chicken into bite-sized pieces and pat them dry. Lightly coat each piece evenly with cornstarch to ensure a crispy exterior when fried.
  2. Make the Orange Sauce: In a bowl, combine freshly squeezed orange juice, soy sauce, rice vinegar, brown sugar, minced garlic, and ginger. Stir until the sugar fully dissolves to create a tangy and sweet glaze.
  3. Fry the Chicken: Heat vegetable oil in a pan over medium-high heat. Fry the cornstarch-coated chicken pieces in batches, avoiding overcrowding, until golden brown and crispy. Remove them and drain on paper towels.
  4. Cook the Sauce: Using the same pan, pour in the prepared orange sauce. Simmer gently until the sauce thickens and becomes glossy, perfect for coating the chicken.
  5. Combine Chicken and Sauce: Return the fried chicken to the pan and toss thoroughly to coat every piece with the luscious orange glaze. Cook together for an additional minute to meld the flavors.
  6. Garnish and Serve: Finish by sprinkling chopped green onions and optional orange zest or sesame seeds. Serve immediately for best texture and flavor.

Notes

  • Pat dry chicken pieces before coating for maximum crispiness.
  • Fry chicken in batches to maintain steady oil temperature and crisp texture.
  • Use fresh orange juice for the most vibrant citrus flavor.
  • If sauce is too thin, simmer longer or stir in a cornstarch slurry to thicken.
  • Best served immediately after cooking to avoid sogginess.

Nutrition

Keywords: orange chicken, Chinese orange chicken, crispy chicken, citrus chicken, quick dinner, gluten-free Chinese recipe

Find it online: https://recipesemilly.com/chinese-style-orange-chicken/