Chinese Orange Chicken

This dish features crispy fried chicken bites tossed in a rich, tangy, and sweet orange glaze. The sauce clings to every piece, giving it that irresistible glossy finish. I garnished it with sesame seeds and fresh green onions, to balance the citrus flavors with savory depth. The chicken pieces are lightly breaded, fried until crisp, then coated in a homemade sauce made with orange juice, soy sauce, sugar, garlic, and ginger. This creates a flavor that’s both sweet and slightly spicy with a citrusy kick, making it one of the most popular takeout-style meals.

Why You’ll Love This Better Than Takeout

You’ll love this homemade version of Chinese Orange Chicken because it’s fresher, crispier, and more flavorful than takeout. The sauce is perfectly balanced between sweet and tangy, without being overly sticky or artificial. Plus, you can control the ingredients, so it’s healthier and free from unnecessary additives. Every bite gives you that restaurant-quality crunch with bold orange flavor that takeout often can’t match.

Chinese Orange Chicken

Chinese Orange Chicken is a crispy fried chicken dish coatedin a sweet, tangy orange sauce with hints of garlic and ginger, finished withsesame seeds and green onions. It’s a quick, delicious meal that tastes justlike (or better than) takeout.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Chinese

Servings 6

Ingredients

  

• 1 pound Boneless Chicken Breasts cut into bite-sized pieces
• ½ cup Cornstarch
• 2 Eggs
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 cup Orange Juice freshly squeezed
• Zest of 1 Orange
• ⅓ cup Soy Sauce
• ¼ cup Rice Vinegar
• ¼ cup Honey
• 4 to 5 Garlic Cloves minced
• 1 tablespoon Fresh Ginger minced
• 1 tablespoon Cornstarch mixed with 2 tablespoons water
• Sesame Seeds
• Sliced Green Onions

Instructions

 

• In a bowl, season chicken pieces with salt and black pepper.
• Place cornstarch and beaten eggs in separate bowls. Dip each piece of chicken into the cornstarch, then into the beaten eggs, ensuring they are fully coated.
• Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken in batches for about 3–4 minutes per side, until golden brown and cooked through. Place on a paper towel-lined plate to drain.
• In a saucepan, combine orange juice, orange zest, soy sauce, rice vinegar, honey, garlic, and ginger. Bring to a simmer over medium heat.
• Stir in the cornstarch-water slurry and cook for 2–3 minutes until the sauce thickens to a glossy consistency.
• Add fried chicken to the sauce and toss until evenly coated.
• Serve over steamed rice and garnish with sesame seeds and sliced green onions.

Video

Recipe Tips

For extra crispy chicken, you can use cornstarch-and-flour blend for dredging, and double-fry the chicken pieces. This keeps them crunchy even after tossing in the sauce.

Keyword chinese orange chicken, chinese takeout orange chicken, chinese takeout wings, orange chicken

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