You know that feeling, right? That sudden, overwhelming craving for that sticky, sweet, and tangy Chinese takeout? Yeah, me too! As Anna, a total food lover who’s always looking for ways to bring joy to everyday cooking, I’ve made it my mission to recreate those restaurant favorites right in my own kitchen. And let me tell you, this Chinese Orange Chicken recipe is a total game-changer. Forget waiting for delivery or spending a fortune; we’re talking about making that incredibly satisfying, crispy, saucy chicken that you love, super easily at home. It’s all about simple steps and big flavor, making those takeout cravings a thing of the past!
Why You’ll Love This Chinese Orange Chicken
Seriously, who needs takeout when you can whip up this amazingness yourself? This recipe hits all the right notes, and I just know you’re going to be obsessed. It’s the perfect solution for those nights when only Chinese food will do, but you want it done *your* way.
- Quick and Easy Preparation: You won’t believe how little time and effort goes into this. Minimal fuss, maximum deliciousness – that’s my kind of cooking!
- Authentic Takeout Flavor at Home: Get ready for that classic sweet and tangy goodness you love from your favorite Chinese restaurant, but better because you made it!
- Crispy Chicken Perfection: We’re talking perfectly golden, super crispy chicken pieces that hold up beautifully in that glorious sauce. No soggy chicken here!
- Tangy and Sweet Orange Sauce: This sauce is the star of the show – bright, zesty orange flavor with just the right amount of sweetness. It’s utterly irresistible!
Table Of content
Gather Your Ingredients for Chinese Orange Chicken
Alright, let’s get down to business! The secret to truly amazing homemade Chinese Orange Chicken starts with good ingredients and a little bit of prep. Don’t worry, though; it’s all super straightforward. Grabbing fresh stuff makes all the difference, from the chicken itself to that bright orange zest that really makes the sauce sing. Having everything ready to go before you start cooking is key to making this recipe a breeze. Trust me, once you see how simple this is, you’ll be making it all the time!
| Ingredient | Quantity | Preparation Notes |
|---|---|---|
| Boneless, skinless chicken thighs | 1 pound | Cut into 1-inch cubes |
| All-purpose flour | 1 1/2 cups | For the batter |
| Cornstarch | 1/2 cup | For the batter |
| Salt | 1/2 teaspoon | |
| Black pepper | 1/4 teaspoon | |
| Large egg | 1 | |
| Water | 1 1/4 cups | For the batter |
| Vegetable oil | 1 tablespoon | For the batter |
| Vegetable oil | For frying | Enough for 2 inches in saucepan/deep fryer |
| Large orange | 1 | Juice and zest |
| Soy sauce | 2 tablespoons | |
| Rice vinegar | 1/4 cup | |
| Brown sugar, packed | 1/2 cup | |
| Large garlic cloves | 2 | Minced |
| Cornstarch | 1 tablespoon | Mixed with 1 tbsp water for sauce slurry |
| Sesame seeds | Optional | For garnish |
| Green onions | Optional | Chopped, for garnish |
| Red pepper flakes | Optional | For garnish |
Step-by-Step Guide to Making Chinese Orange Chicken
Alright, buckle up! This is where the magic happens. Making restaurant-quality Chinese Orange Chicken at home is totally doable, and it all comes down to a few key steps. Don’t be intimidated by the frying part – I’ll walk you through it, and trust me, the results are SO worth it. We’re going to get that chicken perfectly crispy and coated in that glorious, sticky sauce.
Prepare the Chicken and Batter
First things first, grab your chicken thighs. They’re way better for this recipe because they stay nice and juicy, even after frying. Cut them into bite-sized pieces, about one inch is perfect. You want them small enough to cook through quickly but big enough to get a good crisp. Now, for the batter! In a medium bowl, whisk together the flour, cornstarch, salt, and pepper. This dry mix is going to give us that amazing crunch. Then, add in the egg, that tablespoon of vegetable oil, and the water. Whisk it all up until it’s smooth and lump-free. It should be thick enough to coat the chicken but not so thick that it’s gloopy. Toss your chicken pieces into this batter, making sure every single cube is nicely coated. Cover the bowl and pop it in the fridge for about 30 minutes. This chilling step is super important, guys! It helps the batter stick to the chicken better when it hits the hot oil, giving you that perfect crispy coating.
Achieving Crispy Fried Chicken
Okay, time to get frying! You’ll need a good amount of vegetable oil – about two inches deep in a heavy-bottomed saucepan or your deep fryer. Heat it up to 350°F (177°C). Using a thermometer is your best friend here to make sure the temperature is just right. Too cool and the chicken gets greasy; too hot and it burns before it cooks through. While the oil heats up, line a baking sheet with paper towels. This is where your fried chicken will go to drain. Carefully add your battered chicken pieces to the hot oil, but don’t crowd the pan! Fry them in batches. If you put too much in at once, the oil temperature will drop, and you’ll end up with soggy chicken. Fry each batch for about 2 to 3 minutes, flipping them halfway through, until they’re a beautiful golden brown. They should look nice and crispy! Use a slotted spoon or spider strainer to lift the chicken out of the oil and place it on the paper towel-lined plate. Tent it loosely with foil to keep it warm while you fry the rest.
Crafting the Perfect Chinese Orange Chicken Sauce
While your chicken is keeping warm, let’s whip up that irresistible sauce. In a medium saucepan, combine the fresh orange juice (from that one big orange!), its zest for extra punch, soy sauce, rice vinegar, packed brown sugar, and the minced garlic. Give it a little stir and bring it to a simmer over medium heat. Let it bubble away for a minute or two so the flavors can meld together. Now, for the thickening part! In a small bowl, whisk together that tablespoon of cornstarch with another tablespoon of water until it forms a smooth slurry. Pour this slurry into the simmering sauce while stirring constantly. You’ll see it thicken up right before your eyes into a lovely, glossy sauce. Keep stirring for about a minute until it’s nice and thick. Taste it – does it need a little more sweetness? A touch more tang? Adjust it to your liking!
Bringing It All Together
This is the moment we’ve all been waiting for! Gently add your perfectly crispy fried chicken pieces back into the saucepan with the luscious orange sauce. Toss everything together carefully, making sure each piece of chicken is beautifully coated in that sticky, sweet, and tangy goodness. You want to coat it quickly so the chicken stays as crisp as possible. Once everything is evenly coated, it’s ready to serve! Sprinkle on those optional chopped green onions, a few sesame seeds, or even a pinch of red pepper flakes if you like a little heat. Serve it up immediately while it’s hot and fresh!
Tips for the Best Chinese Orange Chicken
Okay, so you’ve made the dish, and it’s great, but how do we make it *chef’s kiss* amazing every single time? A few little tricks up my sleeve can really elevate this Chinese Orange Chicken from good to absolutely unforgettable. Trust me, these are the things I learned through a little trial and error (and a lot of delicious eating!).
Chicken Thighs vs. Breasts
I always, always go for chicken thighs for this recipe. They have a bit more fat, which means they stay incredibly moist and tender even after frying. If you *have* to use chicken breasts, just be super careful not to overcook them. They can dry out pretty fast, so keep an eye on them and maybe aim for a slightly shorter frying time. Thighs are just more forgiving and frankly, juicier!
Maintaining Oil Temperature
This is probably the MOST important tip for getting that perfect crispy coating. You really want to keep your oil at a steady 350°F (177°C). If the oil isn’t hot enough, your chicken will soak up too much grease and end up soggy. If it’s too hot, the outside will burn before the inside is cooked. A good thermometer is a lifesaver here. Just keep an eye on it and adjust your heat as needed between batches.
Avoiding Overcrowding the Fryer
Seriously, don’t do it! I know it’s tempting to just dump all the chicken in at once to save time, but it’s a rookie mistake. When you overcrowd the pan, the oil temperature plummets. This means your chicken won’t get that beautiful, crispy exterior, and it’ll end up greasy instead of crunchy. Fry in small batches, giving each piece space to sizzle and crisp up properly. It takes a little longer, but the texture is SO much better.
Sauce Thickness Adjustment
Sometimes, depending on your orange juice or even the humidity, your sauce might end up a little too thick or a tad too thin. No worries! If it’s too thick and gloopy, just stir in a tiny bit more water or orange juice, a tablespoon at a time, until it reaches that lovely, glossy coating consistency. If it’s too thin, you can easily thicken it up by making another small cornstarch slurry (about 1 teaspoon cornstarch mixed with 1 teaspoon water) and whisking it into the simmering sauce until it’s just right.
Ingredient Notes and Substitutions for Chinese Orange Chicken
Making this Chinese Orange Chicken recipe your own is super easy, and I love how adaptable it is! Whether you’ve got dietary needs or just ran out of something, there are simple swaps that work like a charm. It’s all about making delicious food accessible, right?
Gluten-Free Chinese Orange Chicken
Going gluten-free is a breeze with this recipe! Just swap out the all-purpose flour for a good gluten-free all-purpose baking flour blend in the batter. For the soy sauce, you can easily use tamari or even coconut aminos. They give a similar savory depth without the gluten, and the flavor is fantastic!
Sweetness Level Adjustment
I like my orange chicken with a good balance of sweet and tangy, but hey, everyone’s taste buds are different! If you prefer it less sweet, just start with a little less brown sugar, maybe 1/4 cup, and taste the sauce as it simmers. You can always add more if you think it needs it. That way, you get it just perfect for you!
Serving and Storing Your Chinese Orange Chicken
Alright, the best part – digging in! This Chinese Orange Chicken is absolutely divine served piping hot, right after you toss it in that sticky sauce. It’s perfect on its own or piled high over some fluffy steamed rice. Seriously, the rice soaks up any extra sauce, which is just heavenly. Now, what if you have leftovers? Don’t you worry! While it’s best fresh, this recipe holds up pretty well.
| Storage Method | Instructions |
|---|---|
| Refrigeration | Let the chicken cool down a bit, then pop it into an airtight container. It should stay good in the fridge for about 2 days. Try not to let it sit out too long before refrigerating! |
| Reheating | This is key for keeping it tasty! The microwave tends to make fried things a little sad and soggy. Instead, try reheating it gently in a skillet over medium-low heat with a tiny splash of oil, or pop it on a baking sheet in a preheated oven (around 350°F or 177°C) for a few minutes until warmed through. You want to bring back some of that crispiness! |
Frequently Asked Questions About Chinese Orange Chicken
Got questions about making this yummy Chinese Orange Chicken? I’ve got answers! It’s always good to know a few extra tips and tricks to make sure your homemade version is just as good, if not better, than your favorite takeout spot. Let’s dive into some common things people ask!
Can I bake this Chinese Orange Chicken instead of frying?
You totally can bake it if you’re looking to cut down on the frying! If you do bake it, I’d recommend tossing the battered chicken with a little extra oil before spreading it on a baking sheet. Bake at around 400°F (200°C) for about 15-20 minutes, flipping halfway, until golden. It won’t be *quite* as crispy as fried, but it’s still delicious and a great option!
How do I make the sauce less sweet?
This is an easy fix! The brown sugar is what makes it sweet, so to make the sauce less sweet, just start with less brown sugar, maybe only 1/4 cup, and then taste it as it simmers. You can always add a little more if you want it sweeter, but it’s harder to take away sweetness once it’s in there! You could also add a tiny splash more rice vinegar or a squeeze of fresh lemon juice to balance it out.
What can I serve with Chinese Orange Chicken?
Oh, the possibilities are endless! This Chinese Orange Chicken is fantastic served over fluffy steamed white or brown rice. It’s also great with some simple steamed broccoli or bok choy on the side to add some veggies. For a real treat, serve it with some fried rice or even some simple noodles! You might also enjoy our Chicken Lo Mein Recipe or our Better Than Takeout 20-Minute Chicken Lo Mein.
Is this recipe spicy?
Not inherently! The base recipe for this Chinese Orange Chicken is sweet and tangy, not spicy. The red pepper flakes are totally optional garnishes. If you like a little heat, sprinkle some on top when you serve it. You can also add a pinch of red pepper flakes directly into the sauce while it’s simmering if you want the heat to be more integrated.
Nutritional Estimate for Chinese Orange Chicken
Just a heads-up, the nutrition info for this amazing Chinese Orange Chicken is an estimate, okay? It can really vary depending on exact ingredients and how much sauce you load up! But this gives you a general idea of what you’re working with.
| Nutrient | Estimated Amount (per serving) |
|---|---|
| Calories | 600-700 |
| Fat | 30-40g |
| Saturated Fat | 5-8g |
| Unsaturated Fat | 20-25g |
| Trans Fat | 0g |
| Carbohydrates | 60-70g |
| Fiber | 2-4g |
| Sugar | 30-40g |
| Protein | 30-40g |
| Sodium | 800-1000mg |
| Cholesterol | 100-150mg |
Share Your Chinese Orange Chicken Creation!
I seriously can’t wait for you to try this Chinese Orange Chicken recipe! When you make it, please, PLEASE come back and let me know how it turned out. Drop a comment below or tag me on social media – I absolutely love seeing your kitchen creations! You can find more inspiration on Pinterest. Happy cooking!
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Amazing Chinese Orange Chicken: 1 Secret Tip
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This recipe for Chinese Orange Chicken delivers crispy fried chicken coated in a sweet and tangy orange sauce. It’s a popular take-out favorite made easily at home.
Ingredients
- 1 pound boneless skinless chicken thighs
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
- 1 1/4 cups water
- 1 tablespoon vegetable oil
- Vegetable oil, for frying
- 1 large orange, juice and zest
- 2 tablespoons soy sauce
- 1/4 cup rice vinegar
- 1/2 cup brown sugar, packed
- 2 large garlic cloves, minced
- 1 tablespoon cornstarch, mixed with 1 tbsp water
- Sesame seeds, chopped green onions, red pepper flakes (optional garnishes)
Instructions
- Cut chicken into 1-inch cubes.
- In a medium bowl, mix flour, cornstarch, salt, and pepper. Add egg, oil, and water. Whisk until smooth.
- Add chicken cubes to batter, ensuring they are fully coated. Cover and chill for 30 minutes.
- Heat 2 inches of vegetable oil in a saucepan or deep fryer to 350˚F (177˚C). Line a plate with paper towels.
- Fry chicken cubes in batches for 2–3 minutes until golden brown, turning halfway through.
- Remove chicken to the prepared plate and cover with foil to keep warm.
- For the sauce, combine orange juice, orange zest, soy sauce, vinegar, brown sugar, and garlic in a medium saucepan.
- Heat over medium heat until it simmers. Adjust seasoning to your taste.
- Whisk cornstarch and water to create a slurry, then pour into the sauce. Stir until thickened.
- Add the fried chicken to the sauce and toss to coat evenly.
- Garnish with optional sesame seeds, green onions, and red pepper flakes. Serve immediately.
Notes
- Chicken thighs are recommended for juicier results. Chicken breasts can be used but may dry out faster.
- Maintain oil temperature at 350°F for crispy chicken. Avoid overcrowding the fryer.
- This dish can be made a day ahead and reheated.
- For a gluten-free version, use gluten-free flour and gluten-free soy sauce or coconut aminos.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Deep Frying and Stir-frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 600-700 calories (estimate)
- Sugar: Approximately 30-40g (estimate)
- Sodium: Approximately 800-1000mg (estimate)
- Fat: Approximately 30-40g (estimate)
- Saturated Fat: Approximately 5-8g (estimate)
- Unsaturated Fat: Approximately 20-25g (estimate)
- Trans Fat: 0g (estimate)
- Carbohydrates: Approximately 60-70g (estimate)
- Fiber: Approximately 2-4g (estimate)
- Protein: Approximately 30-40g (estimate)
- Cholesterol: Approximately 100-150mg (estimate)
