Classic Orange Chicken Recipe for Zesty Dinners

Culinary magic happens when a classic orange chicken recipe bursts with vibrant flavors that dance across your palate.

Zesty citrus notes blend perfectly with crispy golden chicken pieces.

Tender meat coated in a glossy, tangy sauce promises an unforgettable dining experience.

Home cooks can easily recreate this beloved restaurant favorite with simple ingredients.

Restaurant-quality results await you with minimal kitchen effort.

Fragrant orange zest and a hint of ginger elevate this dish from ordinary to extraordinary.

Take a delicious journey that will make your taste buds sing with excitement.

What Makes Classic Orange Chicken a Takeout Favorite

• The irresistible golden-brown coating and tangy-sweet orange sauce guarantee smiles from kids and adults alike, turning dinner into a guaranteed hit.
• Easily adjust spice levels by reducing red pepper flakes or swap protein with tofu or shrimp for a personalized twist that keeps the meal exciting and adaptable.
• Using common pantry staples and simple techniques, this recipe proves gourmet-tasting meals don't require complicated shopping or professional cooking skills.

What Goes in Classic Orange Chicken

• Chicken: Succulent protein that creates the core of the dish, boneless and skinless for best texture.

• Egg, Water: Helps batter stick to chicken and creates a light, crispy exterior.
• Cornstarch, Flour, Salt, Black Pepper, Garlic Powder: Forms a seasoned, crisp coating for the chicken.

• Orange Juice, Orange Zest: Provides bright, citrusy flavor and authentic orange chicken taste.
• Soy Sauce: Adds umami and depth to the sauce.
• Honey: Balances tang with sweetness and helps sauce caramelize.
• Rice Vinegar: Introduces subtle acidity to brighten overall flavor.
• Garlic, Ginger: Aromatic base that adds complex, traditional Asian flavor profile.
• Red Pepper Flakes: Optional heat element for those who enjoy spice.
• Cornstarch: Thickens sauce to perfect glossy consistency.

• Green Onions, Sesame Seeds: Fresh topping that adds color, texture, and subtle crunch.

How to Cook Classic Orange Chicken Like a Pro

Step 1: Prepare Crispy Chicken Coating

Crack egg into a mixing bowl

Pour water into the bowl

Whisk until well combined

• Cornstarch
• All-purpose flour
• Salt
• Ground black pepper
• Garlic powder

Step 2: Coat Chicken Pieces

Dunk chicken into egg mixture, ensuring complete coverage

Roll coated chicken in seasoned flour mixture

Shake off excess coating

Step 3: Sizzle the Chicken

Heat oil in a large skillet over medium-high temperature

Carefully place chicken pieces into hot oil

Fry each side until golden brown and crispy

Transfer to paper towel-lined plate to drain excess oil

Step 4: Create Vibrant Orange Sauce

Sauté minced garlic and grated ginger in a clean pan

• Fresh orange juice
• Orange zest
• Soy sauce
• Honey
• Rice vinegar
• Red pepper flakes

Bring sauce to a gentle simmer

Step 5: Thicken the Sauce

Create cornstarch slurry

Pour into simmering sauce

Stir continuously until sauce reaches desired thickness

Step 6: Combine and Serve

Toss fried chicken in orange sauce

Ensure each piece is evenly coated

Plate over steamed white rice

Sprinkle chopped green onions

Garnish with sesame seeds

Helpful Tips for Crispy and Saucy Orange Chicken

• Perfect Coating Technique: Pat chicken pieces dry before dipping to ensure crispy, even breading that sticks perfectly.
• Prevent Soggy Chicken: Maintain oil temperature around 350°F to guarantee golden, crunchy exterior without absorbing excess oil.
• Sauce Consistency Hack: Adjust cornstarch slurry thickness by adding more cornstarch or liquid to create your desired sauce texture.
• Dietary Adaptation: Swap cornstarch with almond flour for a gluten-free version or use tofu instead of chicken for a vegetarian alternative.
• Make-Ahead Magic: Prep breaded chicken and sauce separately, storing them in the refrigerator, then quickly reheat and combine when ready to serve for maximum freshness.

Reheating and Saving Classic Orange Chicken Leftovers

• Store leftover orange chicken in an airtight container within 2 hours of cooking. Keep refrigerated for up to 3-4 days.
• Preheat oven to 350°F. Place chicken on a baking sheet, cover with foil to prevent drying. Warm for 10-15 minutes until heated through.
• Gently warm chicken in a skillet over medium-low heat. Add a splash of water or extra orange sauce to maintain moisture and prevent sticking.
• Microwaving can make the crispy chicken soggy and tough. If using, heat in short 30-second intervals, checking texture between bursts.

Dishes to Serve with Classic Orange Chicken

• Light, slightly sweet German white wine cuts through the dish's richness, balancing the tangy orange sauce while complementing its citrus notes.
• Fragrant, soft white rice absorbs the zesty sauce perfectly, creating a smooth texture that elevates each bite of crispy chicken.
• Fresh mixed greens with a light sesame-ginger vinaigrette provide a cool, crunchy contrast to the warm, saucy chicken, adding nutritional balance.
• Refreshing non-alcoholic drink made with mandarin juice, soda water, and a hint of mint mirrors the orange flavors while cleansing the palate between bites.

Tasty Variations on Classic Orange Chicken

• Gluten-Free Version: Replace wheat flour with rice flour or gluten-free all-purpose flour blend. Use tamari instead of soy sauce to ensure no gluten contamination.
• Low-Carb Keto Adaptation: Swap cornstarch for almond flour or crushed pork rinds. Use monk sweetener instead of honey. Serve over cauliflower rice for a carb-conscious option.
• Baked Lighter Alternative: Skip deep-frying and coat chicken pieces with the seasoned mixture. Spray with olive oil and bake at 425°F for 20-25 minutes, flipping halfway through for even crispiness.
• Vegetarian Protein Swap: Replace chicken with firm tofu or tempeh. Press tofu to remove excess moisture before coating and cooking. Cut into bite-sized cubes for the best texture and sauce absorption.

FAQs for Classic Orange Chicken Lovers

• What's the secret to getting crispy chicken?

The key is to dip chicken in egg first, then coat with a seasoned flour mixture. Use medium-high heat and fry in small batches to ensure each piece gets golden and crisp without overcrowding the pan.

• Can I make this recipe less spicy?

Yes, simply reduce or omit the red pepper flakes. This will keep the tangy orange flavor without the heat. You can also adjust the amount based on your spice tolerance.

• Is there a way to make this dish healthier?

You can bake the chicken instead of frying. Place coated chicken on a wire rack over a baking sheet and bake at 400°F for about 20-25 minutes, turning once halfway through. This reduces oil absorption while maintaining crispiness.

• Why use both cornstarch and flour in the coating?

Cornstarch helps create a crispier exterior by absorbing moisture, while flour provides structure. The combination results in a light, crunchy coating that stays crisp even after being tossed in sauce.

Classic Orange Chicken Recipe

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4.7 from 20 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Succulent Chinese classic orange chicken promises a tantalizing journey through bold, zesty flavors that dance across palates. Crispy golden bites glazed with sweet-tangy sauce invite you to savor an authentic culinary experience straight from traditional kitchens.

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Ingredients

Scale 1x2x3x

Protein:

• 1 pound (450 grams) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces

Coating Ingredients:

• ½ cup cornstarch
• ½ cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 1 large egg
• 2 tablespoons water

Sauce and Seasoning Ingredients:

• ¾ cup fresh orange juice (from about 2 oranges)
• 1 tablespoon orange zest
• ¼ cup soy sauce
• ¼ cup honey or brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch + 2 tablespoons water (slurry)
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• ½ teaspoon red pepper flakes (optional, for heat)
• 1 tablespoon sesame oil (for extra flavor, optional)
• Vegetable oil, for frying

Garnish and Serving:

• Cooked jasmine or basmati rice
• Green onions, sliced
• Sesame seeds

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Instructions

1. Prepare a whisking station by combining beaten egg with water in one shallow vessel, creating a smooth liquid base for coating.
2. Create a seasoned dredging mixture in a separate bowl, blending cornstarch, flour, and dry spices to ensure even and flavorful chicken coverage.
3. Individually immerse each chicken piece first into the egg wash, then thoroughly coat with the seasoned flour mixture, ensuring complete and uniform coverage.
4. Warm cooking oil in a deep skillet, reaching a medium-high temperature that will facilitate crisp exterior and thorough internal cooking.
5. Carefully lower chicken pieces into hot oil, working in batches to maintain optimal cooking temperature, frying until each side achieves a rich golden-brown crust.
6. Transfer crispy chicken to an absorbent paper towel to drain excess oil and preserve crunchiness.
7. In a separate saucepan, gently sauté minced garlic and ginger, releasing their aromatic essence and creating a fragrant base for the sauce.
8. Introduce citrusy elements including orange juice and zest, complemented by savory soy sauce, sweet honey, tangy rice vinegar, and a hint of heat from red pepper flakes.
9. Incorporate a cornstarch slurry to develop sauce’s desired consistency, simmering until the mixture thickens and becomes glossy.
10. Delicately enrobe each crispy chicken piece with the vibrant orange sauce, ensuring complete and even coating.
11. Present the glazed chicken atop steamed rice, garnishing with fresh green onion slivers and a sprinkle of toasted sesame seeds for added texture and visual appeal.

Notes

• Swap cornstarch with gluten-free flour blend for a celiac-friendly version, ensuring crispy coating without wheat.
• Control oil temperature around 350°F for consistent golden-brown chicken without absorbing excess grease.
• Marinate chicken in buttermilk beforehand for extra tenderness and deeper flavor penetration.
• Create spicier variation by increasing red pepper flakes or adding sriracha to orange sauce for heat lovers.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner, Snacks
• Method: Frying
• Cuisine: Chinese

Nutrition

• Serving Size: 4
• Calories: 440
• Sugar: 16g
• Sodium: 550mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 56g
• Fiber: 1g
• Protein: 24g
• Cholesterol: 90mg