This is the best Orange Chicken I’ve ever had! It brimming with fresh orange flavor – no jarred orange marmalade here. It far outdoes Panda Express and other Chinese chain restaurants orange chicken. You get bite size pieces of chicken that are fried to golden brown perfection and they’re coated in the most amazing, sweet and sticky sauce. Talk about delicious comfort food!
Orange Chicken is a super popular classic Chinese take-out dish that’s super popular here in the U.S. and for good reason. It’s battered and fried pieces of chicken coated with an irresistible sweet and tangy orange sauce. It’s just too good!
How To Make Orange Chicken
To make this homemade Orange Chicken you marinate chicken pieces in a simple orange sauce, while setting aside 1/3 of the sauce and thickening it for coating at the end.
Then you dredge the marinated chicken pieces in eggs followed by cornstarch and fry in hot oil until they’re perfectly golden brown and crisp.
And you finish by coating them in that truly irresistible orange sauce.
It may take a few steps but after one bite you’ll realize it was most definitely worth it!
Everyone in the family will love this recipe! It will likely be one of those recipes that the spouse, kids, friends, parents, etc. request again and again.
The secrets in the sauce here. This Orange Sauce is really is what makes this recipe so good! It’s a delicious blend of fresh orange juice and zest, plus chicken broth because why use water?
Then you also get a sweet, salty and sour blend from the sugar, soy sauce and vinegar and then there’s even one more layer of fresh flavor from the ginger, garlic and onion.
Skip the take-out tonight and make this delicious take-out style dish at home!
Serve it with white rice, brown rice, or even cauliflower rice. And be sure to use chopsticks, Chinese food just tastes better when eaten from chopsticks right? :)
Other Chinese Chicken Recipes
Chinese Orange Chicken
This is the best Orange Chicken I've ever had! It brimming with fresh orange flavor and it far outdoes the popular Chinese chain restaurants. You get bite size pieces of chicken that are fried to golden brown perfection and they're coated in the most amazing, sweet and sticky orange sauce. Talk about delicious comfort food!
- 1 1/2 lbs boneless skinless , chicken breast halves, diced into 1 - 1 1/2-inch pieces
- 1 cup low-sodium chicken broth
- 1 Tbsp finely grated orange zest (zest of 1 1/2 fairly large oranges)
- 1/2 cup freshly squeezed orange juice
- 1/3 cup white vinegar
- 1/4 cup soy sauce
- 2/3 cup granulated sugar
- 1/4 tsp dried ginger
- 2 Tbsp grated yellow onion (be sure to get some of the juices when measuring)
- 2 cloves garlic , finely minced
- 1 tsp Sriracha hot sauce (optional)
- Freshly ground black or white pepper , to taste
- 1 1/4 cups + 2 Tbsp cornstarch
- 2 Tbsp cold water
- 2 large eggs
- vegetable or peanut oil , for frying
- chopped green onions and sesame seeds , for garnish (optional)
Place chicken pieces in a gallon size resealable bag, set aside.
In a medium saucepan combine chicken broth, orange zest, orange juice, vinegar, soy sauce, granulated sugar, ginger, yellow onion, garlic, Sriracha and pepper.
Whisk mixture well, then measure out 2/3 cup of the mixture and pour it over the chicken in resealable bag.
Seal bag while pressing excess air out, and press chicken into marinade.
Place bag in a bowl or baking dish and refrigerate 30 minutes.
Meanwhile, return remaining sauce mixture over medium heat and bring mixture just to a boil, stirring frequently.
In a small bowl whisk together 2 Tbsp cornstarch with 2 Tbsp water then stir mixture into sauce.
Reduce heat to medium-low and cook 1 - 2 minutes longer, stirring constantly, until thickened, remove from heat.
Pour vegetable oil into a large cast iron dutch oven, filling pot about 1 1/2 - 2-inches deep and heat oil to 350 degrees.
Meanwhile, whisk eggs in a shallow dish until well blended.
Pour remaining 1 1/4 cups cornstarch into a separate shallow dish.
Remove chicken from refrigerator and drain and discard marinade from chicken.
Dip chicken pieces into egg followed by cornstarch and toss pieces to evenly coat in cornstarch, then carefully place 1/3 of the chicken pieces into preheated oil and cook for 5 - 7 minutes until golden, turning once during cooking.
Using skimmer, remove fried chicken from oil and transfer to a paper towel lined cookie sheet to drain excess oil.
Repeat process with remaining chicken working in two more batches. Pour drained fried chicken into a bowl and toss with sauce.
Serve warm over white or brown rice garnished with green onions and sesame seeds if desired.
Recipe source: Cooking Classy