Orange Peel Chicken
Crispy, golden-fried chicken pieces tossed in a sticky, tangy-sweet sauce infused with fresh orange zest and a gentle kick of chili. This takeout favorite comes together in about an hour with juicy dark meat and a glossy citrus glaze that clings to every bite.
For 4 servings
- prep · ~15 min
Marinate the chicken.
1.In a medium bowl, combine chicken cubes with soy sauce, egg white, 1/4 cup cornstarch, salt, and black pepper.2.Mix well until each piece is evenly coated and there are no dry spots of cornstarch.3.Cover and let marinate at room temperature for 15 minutes.TIPPat the chicken dry before marinating — this helps the marinade cling better. - prep · ~3 min
Make the orange sauce.
1.In a small bowl, whisk together fresh orange juice, orange zest, rice vinegar, brown sugar, and water until sugar dissolves.2.Set aside near the stove. - prep · ~5 min
Coat the chicken.
1.Spread the remaining 1/2 cup cornstarch on a plate or in a shallow bowl.2.Lift chicken pieces from the marinade, letting excess drip off, and dredge each piece in the dry cornstarch until well coated.3.Place coated pieces on a wire rack or plate in a single layer. - fry · ~15 min
Fry the chicken until golden and crisp.
1.Heat 3 cups oil in a wok to 350°F (175°C).2.Fry chicken in 2-3 batches — do not crowd the pan — for 3 to 4 minutes until light golden.3.Drain on paper towels and let the oil come back to 350°F between batches.4.For extra crunch, fry all pieces a second time for 1 minute until deep golden brown. Drain again.TIPDouble frying keeps the chicken crispy even after it's tossed in sauce. Don't skip the second fry. - saute · ~1 min
Bloom the aromatics and chili.
1.Pour off all but 1 tablespoon of oil from the wok.2.Heat over medium heat and add dried red chilies, ginger, garlic, and the white parts of green onions.3.Sauté for 30 seconds until fragrant but not browned. - simmer · ~3 min
Simmer the sauce until glossy.
1.Pour the orange sauce mixture into the wok and bring to a gentle bubble.2.Simmer for 2 to 3 minutes until slightly thickened and glossy, stirring often.TIPWatch the sauce closely — it thickens fast with the cornstarch from the chicken and reduces quickly. - mix · ~1 min
Toss the crispy chicken in the sauce.
1.Add all the fried chicken to the wok in one go.2.Toss quickly and continuously for 30 to 45 seconds until every piece is coated evenly and the sauce hugs the chicken.3.Drizzle with sesame oil and toss once more. - garnish
Finish with green onion and sesame seeds.
1.Transfer to a serving plate and scatter the green parts of the green onions on top.2.Sprinkle with toasted white sesame seeds. - serve
Serve immediately while hot and crisp.
Pile onto a platter and bring straight to the table. The chicken stays crisp for about 15 minutes after saucing. Serve with steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the chicken dry before marinating to help the coating adhere better.
- 2Use a thermometer to keep oil at 350°F for consistent frying.
- 3Double-fry the chicken for a crust that stays crisp even after tossing in sauce.
- 4Grate orange zest directly into the sauce for the brightest citrus flavor.
- 5Toss the chicken with sauce just before serving to preserve maximum crunch.
- 6Leftover orange peel chicken can be reheated in a 400°F oven for 5 minutes to restore crispness.
Adapt it for your goals.
Low-Oil (Oven-Baked)
Toss the coated chicken pieces with 2 tablespoons of oil and bake on a wire rack at 425°F for 20 minutes, flipping halfway, for a lighter version that still gets crispy.
High ProteinHigh-Protein
Substitute half the cornstarch coating with almond flour to boost protein and add a nutty flavor, ideal for those watching their carb intake.
Gluten FreeGluten-Free
Replace soy sauce with tamari and use cornstarch or all-purpose gluten-free flour for the marinade and coating to make this dish celiac-friendly.
Spicy SzechuanSpicy Szechuan
Add 1 teaspoon of Szechuan peppercorns and a tablespoon of chili paste to the sauce for a numbing, fiery twist that pays homage to the original Chinese takeout style.
Why this is on our healthy list.
Rich in Vitamin C
Fresh orange juice and zest provide a generous dose of immune-supporting vitamin C, with about 70 mg per orange.
High-Quality Protein
Chicken thighs offer a complete source of protein with essential amino acids, iron, and B vitamins for energy and muscle repair.
Good Source of Antioxidants
Ginger, garlic, and orange zest contain anti-inflammatory compounds like gingerol and allicin that support overall health.
Frequently asked questions
Yes, but reduce frying time by a minute or two since breast meat cooks faster and can dry out; thighs stay juicier with the double-fry method.
