Zesty Chinese Orange Chicken Recipe: Bright & Bold Flavor!
Bursting with flavor, this irresistible tangy Chinese orange chicken recipe brings the vibrant tastes of street-side takeout straight to your kitchen.
Tender chicken pieces dance in a glossy, zesty sauce that perfectly balances sweet and citrusy notes.
Each crispy bite delivers a mouthwatering explosion of authentic Chinese-inspired goodness.
The golden-brown chicken pieces glisten with a luxurious orange glaze that promises pure culinary delight.
No need to order takeout when you can create this restaurant-quality dish at home with just a few simple ingredients.
Prepare to impress your taste buds and elevate your home cooking game with this crowd-pleasing classic that’s sure to become a favorite weeknight meal.
Quick Recipe Overview
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Calories: 550 kcal
Servings: 4
What Goes Into Chinese Orange Chicken
For Coating Mixture:
Flour: Provides a crispy, golden exterior that locks in the chicken's moisture and creates a delightful crunch.
Cornstarch: Helps achieve an extra-light and crispy texture while ensuring the coating adheres perfectly to the chicken.
Garlic Powder: Adds a subtle, aromatic flavor that enhances the overall taste of the chicken.
Salt: Brings out the natural flavors and helps balance the dish's seasoning.
Black Pepper: Introduces a gentle heat and depth to the coating's flavor profile.
For Binding:
Eggs: Acts as a crucial adhesive that helps the dry coating stick to the chicken, creating a smooth and even layer.
Tools to Crisp, Toss, and Sauce This Classic Dish
Large mixing bowl: Perfect for combining flour and seasonings.
Shallow bowl: Ideal for dredging chicken pieces in egg and flour mixture.
Whisk: Essential for beating eggs smoothly.
Measuring cups and spoons: Helps measure ingredients accurately.
Sharp knife: Used for cutting chicken into bite-sized pieces.
Cutting board: Provides a clean surface for preparing chicken.
Frying pan or wok: Needed for cooking chicken until golden and crispy.
Tongs: Great for safely turning and handling chicken while frying.
Paper towels: Useful for draining excess oil from fried chicken.
How to Make Chinese Orange Chicken From Scratch
Prepare Seasoned Coating Create a tasty blend of flour and spices in a shallow bowl, mixing together dry ingredients to make a flavorful chicken dusting.
Dredge Chicken Pieces Gently bathe each chicken chunk in beaten eggs, then roll through the seasoned flour mixture, ensuring a light and even coating that will turn crispy when cooked.
Fry Chicken Chunks Heat oil in a large skillet until it shimmers, then carefully drop the coated chicken pieces into the hot oil. Cook until golden brown and crispy on all sides, about 3-4 minutes per side.
Create Orange Sauce In a separate pan, whisk together orange juice, soy sauce, brown sugar, and ginger to create a vibrant, tangy sauce that will coat the chicken with irresistible flavor.
Combine and Coat Pour the sizzling orange sauce over the crispy chicken, tossing gently to ensure each piece is thoroughly glazed with the sweet and zesty mixture.
Garnish and Serve Sprinkle chopped green onions and toasted sesame seeds over the chicken, creating a beautiful and appetizing final touch that adds both color and extra flavor.
Adjusting Sweet, Spicy, or Tangy Notes Your Way
Perfect Crispy Coating: Pat chicken pieces completely dry before dredging to ensure maximum crispiness and help the flour mixture stick better.
Gluten-Free Adaptation: Swap wheat flour with rice flour or gluten-free all-purpose flour blend for those with wheat sensitivities.
Make-Ahead Magic: Prepare the chicken coating and orange sauce separately up to a day in advance, storing them refrigerated to save time during actual cooking.
Low-Carb Twist: Replace flour coating with crushed pork rinds or almond flour for a keto-friendly version that still delivers incredible crunch and flavor.
Vegetarian Option: Substitute chicken with firm tofu or cauliflower florets, using the same marinating and coating technique for a delicious plant-based alternative.
Serve Over Rice or With a Side of Stir-Fry Veggies
Zesty Plate Presentation: Arrange golden-brown orange chicken pieces over steaming white rice, garnishing with thin orange slices and chopped green onions for a vibrant, restaurant-style look.
Refreshing Side Companion: Serve alongside crisp cucumber salad or stir-fried mixed vegetables to balance the rich, tangy chicken and add nutritional variety to the meal.
Family-Style Feast: Create an interactive dining experience by placing the orange chicken in a large central serving platter, allowing everyone to scoop their desired portions with chopsticks or serving spoons.
Texture-Packed Crunch: Sprinkle toasted sesame seeds or crushed cashews over the chicken right before serving to introduce an extra layer of delightful crunchiness that complements the sauce's smoothness.
Save for Later and Keep That Crispy Texture Alive
Quick Refrigeration Strategy: Store leftover orange chicken in an airtight container within 2 hours of cooking to maintain optimal freshness and prevent bacterial growth.
Smart Reheating Technique: Warm chicken in a skillet over medium heat with a splash of water or extra sauce to restore crispiness and prevent dryness, avoiding microwave which can make chicken rubbery.
Practical Storage Duration: Refrigerated orange chicken stays delicious for 3-4 days when sealed properly, ensuring maximum flavor and food safety.
Freezing Option: Separate chicken and sauce before freezing to prevent sogginess. Wrap tightly in freezer-safe containers or heavy-duty bags, lasting up to 2 months with minimal taste degradation.
Irresistible Chinese Orange Chicken delivers a perfect balance of tangy and sweet flavors from Guangdong province. Crispy chicken pieces glazed with zesty orange sauce promise a delightful culinary experience you will savor with each delectable bite.
Ingredients
Scale
1 lb (450 g) chicken thighs or breasts, boneless, skinless, cut into bite-sized pieces
2 large eggs, beaten
½ cup (65 g) all-purpose flour
½ cup (65 g) cornstarch
½ tsp garlic powder
½ tsp salt
½ tsp black pepper
⅓ cup (80 ml) orange juice
⅓ cup (80 ml) soy sauce
¼ cup (60 ml) rice vinegar
½ cup (100 g) granulated sugar
1 tsp orange zest
2 garlic cloves, minced
1 tsp grated ginger
1 tbsp cornstarch
2 tbsps water
½ tsp red pepper flakes
vegetable oil, for frying
green onions, chopped
sesame seeds
Instructions
Coating Preparation: Mix flour, cornstarch, garlic powder, salt, and black pepper in a wide, shallow container to create a seasoned dredging base.
Egg Dipping: Thoroughly immerse chicken pieces in beaten eggs, ensuring complete and uniform egg coverage for optimal batter adhesion.
Flour Coating: Carefully transfer egg-drenched chicken into seasoned flour mixture, gently pressing to create a crisp, even exterior layer that will develop a golden, crunchy texture when fried.
Excess Removal: Delicately tap and shake each chicken piece to eliminate surplus coating, leaving a light, consistent layer that will crisp beautifully during cooking and prevent a heavy, dense breading.
Notes
Achieve Crispy Coating: Ensure chicken pieces are completely dry before dredging to prevent soggy breading and guarantee maximum crispiness.
Perfect Egg Dip Technique: Use a light, even egg wash by gently shaking excess egg to create a thin, uniform layer that helps the flour mixture adhere perfectly.
Minimize Coating Clumps: Tap chicken pieces gently but firmly against the container’s edge to remove loose flour, preventing thick, uneven breading that can turn soggy.
Temperature Control: Heat oil to exactly 350-375°F for golden-brown, crispy exterior without burning the delicate coating, maintaining chicken’s juicy interior.
Recipe development with a focus on single-dish meals.
Fusion of traditional and modern Australian cuisines.
Food styling and photography for digital platforms.
Education
Box Hill Institute, Melbourne
Degree: Advanced Diploma of Hospitality Management
Focus: Specialized in practical food and beverage service, responsible alcohol and hygiene compliance, legal risk management, and hands‑on experience in a simulated restaurant environment.
William Angliss Institute, Melbourne
Program: Certificate IV in Patisserie
Focus: Specialized in pastry and bakery techniques, cookery and specialty food preparation, recipe planning and costing, commercial kitchen operations, sustainable and inclusive work practices, food safety and hygiene compliance, and workplace health and safety.
Jenna is the heart of Picture Perfect Meals, turning simple ingredients into beautiful, easy‑to‑make dishes.
Growing up around family meals in Melbourne, she trained at Box Hill Institute and then perfected her pastry skills at William Angliss Institute. She loves mixing classic Australian flavors with fresh ideas to keep cooking fun and stress‑free.
Jenna Hartley
Founder & Recipe Creator
Expertise
Education
Box Hill Institute, Melbourne
William Angliss Institute, Melbourne
Jenna is the heart of Picture Perfect Meals, turning simple ingredients into beautiful, easy‑to‑make dishes.
Growing up around family meals in Melbourne, she trained at Box Hill Institute and then perfected her pastry skills at William Angliss Institute. She loves mixing classic Australian flavors with fresh ideas to keep cooking fun and stress‑free.