This Chinese Orange Chicken is bright, sticky, and crunchy — a perfect balance of sweet orange sauce and crisp fried chicken. The chicken bites are lightly battered, fried until golden, then tossed in a glossy orange glaze with garlic and ginger for warmth. Texture is key: a crisp shell that soaks up a tangy, slightly spicy sauce without getting soggy. It’s an easy weeknight winner that feels special enough for guests. Serve it over steamed rice or noodles with a sprinkle of sesame seeds and green onions for a quick, satisfying meal. If you like a marmalade twist, try the orange marmalade chicken recipe for a jam-based variation.
Why You’ll Love This Chinese Orange Chicken
- Crispy fried chicken pieces coated in a glossy, tangy-sweet orange sauce.
- Simple batter: cornstarch, flour, egg white and a little baking powder for extra crunch.
- Bright orange flavor from juice + zest — not just sugar.
- Quick sauce comes together in one pan while chicken rests.
- Great for weeknights: prepped in about 30–40 minutes with active cooking time.
- Flexible: adjust heat with chili flakes or swap sugars for alternatives (optional).
- Crowd-pleaser: familiar takeout vibes made at home with better control over texture and salt.
- Easy to serve over rice, chow mein, or a bed of steamed vegetables.
What Is Chinese Orange Chicken?
Chinese Orange Chicken is a takeout-style dish of bite-size chicken pieces, fried until crisp, then tossed in a sticky orange sauce. It tastes sweet, tangy, and slightly savory with a hint of spice from chili flakes. The sauce is glossy and clings to the crunchy coating, giving each bite a bright citrus kick and warm notes from garlic and ginger. The cooking method mixes deep pan-frying for texture with a quick stovetop sauce for flavor, making it ideal comfort food for weeknights or casual dinners with a takeout feel.
Ingredients for Chinese Orange Chicken
For the Base
- 27 oz boneless skinless chicken breast, cut into bite-sized pieces
- 3 Tbsp cornstarch
- 1 egg white
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- Vegetable oil for frying
For the Sauce
- 1/2 cup orange juice
- 1 Tbsp orange zest
- 2 Tbsp soy sauce
- 1/4 cup sugar
- 2 Tbsp white vinegar
- 1/2 Tbsp sesame oil
- 1/4 tsp chili flakes
- 2 cloves garlic, minced
- 0.2 oz ginger, grated
- 1 tsp (or to taste) cornstarch mixed with 1 Tbsp cold water to thicken (use the cornstarch listed above in the ingredients list for sauce slurry)
To Serve
- Steamed rice or noodles
Ingredient Notes (Substitutions, Healthy Swaps)
- Chicken: You can use boneless skinless thighs for more fat and flavor; adjust fry time slightly.
- Cornstarch and flour: Keeps coating crisp. For a lighter batter, increase cornstarch and reduce flour slightly (optional).
- Egg white: Helps batter stick. For egg-free, use 2–3 Tbsp cold water and an extra Tbsp cornstarch (optional).
- Sugar: Brown sugar or honey can work but will change color and flavor; reduce honey by 25% to keep balance.
- Soy sauce: Use low-sodium if you watch salt. Taste sauce before adding chicken and adjust.
- Sesame oil: Adds toasted flavor. If you skip it, add a dash more soy for depth.
- Orange juice: Fresh is best for brighter taste but bottled works fine. Zest is important for concentrated orange aroma.
Step-by-Step Instructions
Step 1 – Prep the chicken and batter
- Cut chicken into bite-sized pieces and pat dry.
- In a bowl combine 3 Tbsp cornstarch, 1 egg white, 1/2 cup flour, 1/2 tsp salt, and 1/2 tsp baking powder. Mix into a smooth batter.
- Toss the chicken in the batter until evenly coated.
Visual cue: Batter should cling to each piece without being dripping wet.
Step 2 – Heat the oil
- Pour enough vegetable oil into a large frying pan to reach about 1/2–3/4 inch deep. Heat over medium-high until a small piece of batter sizzles immediately.
Pro cue: Aim for oil around 350–365°F (175–185°C) for best crisping.
Step 3 – Fry the chicken
- Coat each chicken piece in the batter again if needed and fry in batches so the pan isn’t crowded.
- Fry until golden brown, about 5–6 minutes per batch. Drain on paper towels.
Pro cue: Keep oil temperature steady; lower heat will make coating soggy, too high will burn outside before inside cooks.
Step 4 – Make the orange sauce
- In a bowl whisk together 1/2 cup orange juice, 1 Tbsp orange zest, 2 Tbsp soy sauce, 1/4 cup sugar, 2 Tbsp white vinegar, 1/2 Tbsp sesame oil, 1/4 tsp chili flakes, minced garlic, grated ginger, and 1 tsp cornstarch mixed with 1 Tbsp cold water.
- Pour sauce into a clean pan and heat over medium until it bubbles and thickens slightly, about 2–3 minutes.
Visual cue: Sauce should become glossy and coat the back of a spoon.
Step 5 – Toss chicken with sauce
- Add the fried chicken back into the pan and toss until well-coated in the sauce and heated through.
Pro cue: Toss quickly and serve right away to keep the coating crisp.
Step 6 – Serve
- Transfer to a serving plate over rice or noodles and serve hot.
- Garnish if you like with extra orange zest, sliced green onions, or sesame seeds (optional).
Pro Tips for Success
- Dry the chicken well before battering to help the batter stick and crisp.
- Fry in batches to avoid crowding; crowded oil lowers temperature and makes chicken greasy.
- Maintain oil temperature between 350–365°F (175–185°C) for even cooking.
- Use fresh orange zest for the best aroma; zest adds flavor more than juice alone.
- Whisk the sauce cornstarch slurry thoroughly to avoid lumps.
- Add chili flakes gradually so you can control heat level.
- Serve immediately after tossing to keep the coating crisp; resting too long softens it.
Flavor Variations
- Optional: Spicy Orange — add 1 tsp Sriracha to the sauce and an extra pinch of chili flakes.
- Optional: Honey Orange — replace half the sugar with honey for a deeper, floral sweetness.
- Optional: Citrus Blend — use half orange and half mandarin or tangerine juice for a sweeter profile.
- Optional: Garlic-Heavy — double the garlic for a more savory edge.
- Optional: Sesame Crunch — add toasted sesame seeds and a splash more sesame oil for nuttiness.
Serving Suggestions
- Serve over steamed jasmine or basmati rice for a classic pairing.
- Toss with lo mein or chow mein noodles for a saucy noodle bowl.
- Plate with steamed broccoli or snap peas for a simple vegetable side.
- Serve on a bed of baby spinach for a lighter salad-style dinner.
- Add pickled cucumbers or a side of kimchi for a bright, acidic contrast.
- Great for casual dinners, game nights, and meal-share parties.
Make-Ahead, Storage & Reheating
- Make-ahead: You can cut and batter chicken and store it briefly in the fridge for up to 2 hours before frying.
- Sauce can be mixed and stored in the fridge for up to 24 hours; whisk well before heating.
- Storage: Keep leftovers in an airtight container in the fridge up to 3 days.
- Reheating: Reheat in a skillet over medium heat with a splash of water to loosen the sauce. For crisping, reheat in a 375°F (190°C) oven on a rack for 8–10 minutes.
- Texture changes: Fried chicken will soften over time as the sauce soaks through. Re-crisping in the oven or a hot skillet helps restore some crunch.
Storage and Freezing Instructions
- Freezing cooked chicken in sauce is not recommended if you want to keep the coating crispy; freezing makes the coating soggy after thawing.
- If you must freeze: Freeze chicken and sauce separately. Freeze fried chicken pieces on a tray until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 375°F oven until hot, then add warm sauce.
- Best approach: Freeze raw cut chicken (uncooked) with a note to batter and fry fresh. Sauce freezes well on its own for up to 3 months — thaw and reheat before tossing with hot chicken.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
~600 kcal | ~59 g | ~34 g | ~18 g | ~1 g | ~800 mg
Estimates vary by brands and portions.
FAQ About Chinese Orange Chicken
Q: Why is my sauce too thin?
A: Let it simmer longer to reduce, or add a small extra cornstarch slurry (1 tsp cornstarch + 1 tsp water) and cook 1–2 minutes until thickened.
Q: How do I keep the chicken crispy when saucing?
A: Toss briefly in sauce just before serving. Serve immediately. If sauce must sit, keep chicken separate and combine when ready to eat.
Q: My batter fell off while frying. What went wrong?
A: The chicken may have been wet. Pat dry first. Batter should be thick enough to cling — not runny. Fry at correct oil temp and don’t crowd the pan.
Q: Can I bake instead of fry?
A: Yes, but texture will differ. Bake pieces on a wire rack at 425°F for 18–25 minutes, turning once, then toss with sauce. It won’t be as crunchy as frying.
Q: What can I use instead of sugar?
A: Brown sugar, honey, or maple syrup can work. Reduce liquid slightly if using honey. Taste and adjust to keep balance.
Q: Is this very spicy?
A: No. The recipe uses only 1/4 tsp chili flakes for a gentle heat. Increase if you prefer more spice.
TastyInspo Notes
- Finish with fresh orange zest for a burst of aroma on top right before serving.
- For a restaurant look, mound rice in the center of the plate and arrange chicken around it.
- Add a few steamed broccoli florets for color and a balanced plate.
- Use a non-stick skillet for the sauce stage to prevent sticking and burning.
- Keep a small bowl of extra sauce on the side for people who like more glaze.
Troubleshooting
- Bland sauce: Increase the soy sauce or a small pinch of salt, and add more zest for brightness.
- Sauce breaks or separates: Reduce heat and whisk in a small cornstarch slurry to bring it back together.
- Overcooked chicken: Fry in smaller batches and watch time closely; remove when golden and test one piece.
- Soggy chicken: Fry at the right temperature and serve immediately after saucing; avoid overcrowding.
- Burnt garlic: Mince garlic finely and add it once pan is off heat or lower heat; burnt garlic tastes bitter.
- Too salty: Add a splash of orange juice or a small pinch of sugar to balance and dilute.
Final Thoughts
This Chinese Orange Chicken gives you crisp, juicy chicken in a sticky, bright orange sauce with easy steps and pantry-friendly ingredients. It’s a simple way to bring takeout flavors home and adjust the heat and sweetness to your taste. Try it for a quick family dinner or for meal nights when you want something both familiar and special.
Conclusion
Want another take on citrus chicken? You can compare flavors and techniques with Modern Honey’s Chinese Orange Chicken recipe for more ideas and inspiration.
Chinese Orange Chicken
Ingredients
For the Base
- 27 oz boneless skinless chicken breast, cut into bite-sized pieces
- 3 Tbsp cornstarch
- 1 large egg white Helps batter stick.
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder For extra crunch.
- Vegetable oil for frying Enough to reach about 1/2–3/4 inch deep in the pan.
For the Sauce
- 1/2 cup orange juice Fresh is best for brightness.
- 1 Tbsp orange zest Important for concentrated orange aroma.
- 2 Tbsp soy sauce Use low-sodium if needed.
- 1/4 cup sugar Brown sugar or honey can be used as a swap.
- 2 Tbsp white vinegar
- 1/2 Tbsp sesame oil Adds toasted flavor.
- 1/4 tsp chili flakes Adjust to preference.
- 2 cloves garlic, minced
- 0.2 oz ginger, grated
- 1 tsp cornstarch mixed with 1 Tbsp cold water Use for thickening the sauce.
To Serve
- Steamed rice or noodles For serving.
Instructions
Preparation
- Cut chicken into bite-sized pieces and pat dry.
- In a bowl combine cornstarch, egg white, flour, salt, and baking powder. Mix into a smooth batter.
- Toss the chicken in the batter until evenly coated.
Frying
- Heat enough vegetable oil in a large frying pan over medium-high heat until ready.
- Fry chicken pieces in batches until golden brown, about 5–6 minutes per batch, draining on paper towels.
Sauce Preparation
- In a bowl whisk together orange juice, orange zest, soy sauce, sugar, white vinegar, sesame oil, chili flakes, garlic, grated ginger, and cornstarch slurry.
- Heat the sauce in a pan until it bubbles and thickens slightly.
Assembly
- Add the fried chicken back into the sauce and toss until well-coated and heated through.
- Serve hot over rice or noodles, garnishing if desired with extra orange zest, green onions, or sesame seeds.
