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Orange Chicken
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Best Chinese Recipe Orange Chicken

This dish is made with crispy fried chicken coated in a sticky orange chicken sauce. Just like Panda Express but even better!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings
Author: Izzy

Ingredients

Chicken

  • 1 pound boneless skinless chicken thighs about 6 thighs, or 3 chicken breasts*
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg
  • 1 ¼ cups water
  • 1 tablespoon vegetable oil canola, sunflower etc.
  • vegetable oil for frying depending on the size of your pan

Sauce

  • 1 large orange you'll need the juice and zest
  • 2 tablespoons soy sauce
  • ¼ cup rice vinegar or white vinegar
  • ½ cup brown sugar packed
  • 2 large garlic cloves minced, or 1 teaspoon garlic powder
  • 1 tablespoon cornstarch mixed with 1 tablespoon water

Garnishes (optional)

  • sesame seeds
  • green onions chopped
  • red pepper flakes

Instructions

Chicken

  • Cut chicken into 1-inch cubes.
  • In a medium bowl, mix together the flour, cornstarch, salt and pepper. Add the egg, oil and water, whisking until smooth.
  • Add the chicken cubes to the mixture, making sure the chicken gets thoroughly coated. Cover and chill for 30 minutes in the fridge. (If you're in a hurry, 10 minutes will do.)
  • In a medium saucepan or deep fryer, add 2 inches of oil and heat to 350˚F (177˚C). Line a plate with paper towels and set aside.
  • Add the marinated chicken cubes in batches of about 10-15 pieces, shaking off excess batter if needed. Deep fry for 2-3 minutes until golden, turning halfway through with a slotted spoon for even browning.**
  • Remove to the plate and cover with foil to keep warm while you make the sauce.

Orange Chicken Sauce

  • To a medium saucepan, add orange juice, orange zest, soy sauce, vinegar, brown sugar, and garlic.
  • Place the saucepan over medium heat and bring to a low boil. Carefully taste a few drops and adjust sugar, soy sauce and vinegar to suit your preference.
  • Mix the cornstarch and water in a cup to make a slurry and pour into the sauce. Stir constantly until the sauce coats the back of a spoon. (This can take as little as 30 seconds or as long as several minutes.)
  • Add the fried chicken and toss until the sauce coats it thoroughly.
  • Garnish with optional sesame seeds, green onions and red pepper flakes. Serve immediately.

Notes

  • * Chicken thighs are juicier and more flavorful. Chicken breasts will also work, but dry out more easily so watch carefully.
  • ** To get crispy chicken, maintain the oil temperature as close as possible to 350°F. Any lower and the chicken will be greasy. Any higher and the outside will crispen too quickly before the inside is done. Also avoid crowding the pot/deep fryer.
  • Make Ahead: You can make this dish one day ahead of time and reheat in the microwave. It's also well-suited to meal prep.
  • Make it gluten-free: Substitute gluten-free flour and gluten-free soy sauce or coconut aminos.