Orange Chicken

Name: Orange Chicken
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: chinese_american
Ingredients: 600 g chicken breast (boneless, cut into 1-inch cubes); 1 pcs egg (beaten); 0.75 cup cornstarch (for coating); 0.25 cup all-purpose flour (for coating); 1 pinch salt (for chicken marinade); 1 pinch white pepper; 3 cup oil for deep frying (for deep frying, or enough to fill 2 inches in a pot); 0.75 cup orange juice (freshly squeezed); 1 tbsp orange zest (from 1 medium orange); 2 tbsp soy sauce (low sodium); 2 tbsp rice vinegar; 3 tbsp sugar (granulated white sugar); 4 pcs garlic (cloves, minced); 1 tsp ginger (grated); 1 pinch red chili flakes; 2 tbsp water (for cornstarch slurry); 1 tsp sesame oil (toasted, for finishing); 3 pcs scallion (thinly sliced, for garnish); 1 tsp sesame seeds (for garnish)

RATING

4.7/5(205)

TASTE SCORE

10/10

Crispy, golden fried chicken pieces tossed in a sticky, sweet, and tangy orange sauce. Better than takeout, this American Chinese classic balances zesty citrus with a savory kick, ready in under an hour.

PREP

25m

COOK

20m

SERVES

1 CUP

647 cal

SERVINGS

METHOD · 7 STEPS

prep
Cut and season the chicken.
1.Cut chicken breast into 1-inch cubes and place in a mixing bowl.
2.Add a pinch of salt and a pinch of white pepper. Toss to coat evenly.
3.Add the beaten egg and mix well to ensure all pieces are coated.
prep · ~5 min
Coat the chicken with cornstarch mixture.
1.In a separate bowl, whisk together 3/4 cup cornstarch and 1/4 cup all-purpose flour.
2.Working in batches, dredge the egg-coated chicken pieces in the cornstarch mixture, shaking off excess.
3.Place coated pieces on a plate and let rest for 5 minutes to allow coating to adhere.
TIPLetting the coated chicken rest helps the crust stick during frying.
prep
Make the orange sauce.
1.In a small bowl, whisk together orange juice, orange zest, soy sauce, rice vinegar, and sugar until sugar dissolves.
2.In a separate tiny bowl, combine 1 tbsp cornstarch with 2 tbsp water to form a slurry. Set both aside.
TIPZest the orange before juicing it — it's nearly impossible the other way around.
fry · ~10 min
Fry the chicken until golden and crispy.
1.Heat 3 cups of oil in a wok or heavy pot over medium-high heat to 350°F (175°C).
2.Carefully add half the chicken pieces. Fry for 4-5 minutes, turning occasionally, until deep golden and cooked through.
3.Remove with a slotted spoon and drain on paper towels. Fry the remaining batch.
4.For extra crispiness, refry all the chicken for 1 minute at 375°F, then drain again.
TIPDouble frying is the secret to that signature crunch that holds up to the sauce.
saute · ~5 min
Infuse the aromatics and finish the sauce.
1.Pour off all but 1 teaspoon of oil from the wok. Heat over medium heat.
2.Add minced garlic, grated ginger, and red chili flakes. Stir-fry for 30 seconds until fragrant.
3.Pour in the orange juice mixture. Bring to a gentle boil, then stir in the cornstarch slurry.
4.Cook for 1-2 minutes, stirring constantly, until the sauce thickens to a glossy, syrup-like consistency.
TIPKeep stirring after adding the slurry — cornstarch-based sauces thicken fast and can get lumpy if neglected.
assemble · ~1 min
Toss the crispy chicken in the orange sauce.
1.Add the fried chicken pieces to the wok with the thickened sauce.
2.Toss quickly and gently with tongs until every piece is evenly coated in the sticky orange glaze.
3.Remove from heat and drizzle with toasted sesame oil. Give one final gentle toss.
TIPWork fast here — the chicken loses its crispiness the longer it sits in the hot sauce.
garnish
Plate and garnish with scallions and sesame seeds.
Transfer to a serving platter, scatter sliced scallions and sesame seeds over the top, and serve immediately with steamed rice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use a thermometer to keep the oil at a steady 350°F for even frying.
2
Let the coated chicken rest for 5 minutes before frying to help the crust adhere better.
3
Double frying at 375°F gives the chicken an extra-crunchy coating that stays crisp under the sauce.
4
Zest the orange before juicing it — it's much easier and you'll get more zest.
5
Toss the fried chicken with the sauce just before serving to prevent sogginess.
6
For a thicker sauce, let the cornstarch slurry simmer for an extra 30 seconds.

RECIPE VARIATIONS

Adapt it for your goals.

spicy orange

Spicy-orange

Double the red chili flakes and add a teaspoon of sriracha to the sauce for a fiery kick that amplifies the sweet-tangy balance.

low oil air fryer

Low-oil air fryer

Skip deep frying: toss the coated chicken in 1 tablespoon of oil and air-fry at 400°F for 12 minutes, shaking halfway, for a lighter version with 70% less oil.

gluten free

Gluten-free

Replace the all-purpose flour with rice flour or extra cornstarch, and use tamari or coconut aminos instead of soy sauce for a gluten-free take.

high protein

High-protein

Swap chicken breast for boneless skinless chicken thighs for juicier, more flavorful bites with slightly higher protein content.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Vitamin C

Fresh orange juice and zest provide a good source of vitamin C, which supports immune function and collagen production.

✓

Lean Protein Source

Chicken breast is a low-fat, high-quality protein that helps build and repair muscle tissue.

✓

Contains Anti-Inflammatory Ginger

Fresh ginger adds gingerol, a compound known for its anti-inflammatory and digestive benefits.

✓

Garlic for Heart Health

Garlic in the sauce supports cardiovascular health and adds antimicrobial properties.

QUESTIONS?

Frequently asked questions

Yes, but fresh orange juice gives a brighter, more authentic flavor. If using bottled, choose one with no added sugar and reduce the sugar in the recipe slightly.

PAIRS WELL WITH