One of my favorite Chinese takeout dishes—orange chicken—is surprisingly simple to make at home. The chicken becomes extra crunchy from a double-fry and is finished in a glossy sauce made with freshly squeezed orange juice.
Orange chicken is a classic American Chinese takeout favorite and always brings back childhood memories. With a few straightforward steps you can recreate that restaurant-style crunch and bright citrus flavor in your own kitchen.
Orange chicken sauce
The sauce is easy but packed with flavor. Fresh orange juice forms the base while grated garlic and ginger add aroma and depth. Low-sodium soy sauce balances the sweetness and rice vinegar adds brightness. A little sesame oil and chicken broth round out the savory notes.
You’ll need:
- Juice of 2 oranges
- Grated garlic (2 cloves)
- Grated ginger (about 1/2 teaspoon)
- Low-sodium soy sauce
- Rice vinegar
- Sugar
- Sesame oil
- Chicken broth
Use the ingredient measurements below as a starting point and adjust to taste.
Tips for frying chicken
For the juiciest result, use boneless chicken thighs. Thighs have more fat and tolerate frying better than breast meat, though you can use breast if you’re careful not to overcook it.
Size of the chicken pieces
Cut the chicken into evenly sized pieces, about slightly larger than 1-inch cubes. Uniform pieces cook evenly, and slightly larger chunks stay moist inside while developing a crisp exterior.
Frying oil
Choose a high-heat oil such as canola, vegetable, avocado, or peanut oil. Peanut oil will lend a mild nutty note if you like that flavor. Maintain the oil temperature between 350–375°F (175–190°C) for best results. If you don’t have a thermometer, the chopstick test works: dip a wooden chopstick into the oil—bubbles should form immediately.
How to serve
Serve orange chicken over steamed white rice with a side of green vegetables. Garnish with sesame seeds, sliced scallions, and fresh orange slices for color and brightness.
More Chinese takeout recipes
- Crab rangoon
- Shrimp fried rice
- Wonton soup
- Egg drop soup
Orange Chicken
- Author: Jasmine and Tea
- Total Time: 30 minutes
- Yield: 2 to 3 servings 1x
Description
Classic, crunchy orange chicken made with a double-fry method and finished in a bright, glossy orange sauce.
Ingredients
Scale
- 1.75 lb boneless chicken thighs (800g)
- 1/4 tsp salt + pepper
- 1 egg white
- 1/2 cup flour
- 1/2 cup cornstarch
- Frying oil (canola, vegetable, avocado, or peanut)
Sauce
- Juice of 2 oranges (1 cup/250ml)
- 2 large garlic cloves, grated
- 1/2 tsp grated ginger
- 2 tbsp low-sodium soy sauce
- 2 tsp rice vinegar
- 3 tbsp sugar
- 1 tbsp sesame oil
- 1/4 cup chicken broth (60ml)
Slurry
- 2 tsp cornstarch
- 2 tbsp cool water
Garnish: scallions, orange slices, sesame seeds
Instructions
- Heat frying oil over medium-high heat. While it warms, prep the remaining ingredients.
- Cut chicken thighs into roughly 1-inch cubes and pat dry. Season with salt and pepper, then toss with the egg white. Mix in the flour and cornstarch, shaking off excess coating before frying.
- Fry in batches until light golden brown, about 4–6 minutes. Avoid crowding the pan so the oil temperature stays consistent. Drain on a rack, then double-fry the pieces for 45 seconds to 1.5 minutes to achieve extra crispiness.
- Combine orange juice, grated ginger, garlic, soy sauce, rice vinegar, sugar, and sesame oil in a saucepan and bring to a boil. Add the chicken broth to lower the temperature slightly, then whisk in the cornstarch slurry and stir to avoid lumps. Cook until the sauce thickens, toss in the fried chicken to coat, then garnish and serve over rice with vegetables.
Notes
Adjust sweetness, acidity, and salt to taste. If the sauce is too tart, add a bit more sugar; if too sweet, add a touch more rice vinegar or soy sauce for balance.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Keywords: orange chicken, chinese food