Tender, crispy chicken smothered in a deliciously fresh, sweet and tangy orange sauce, This Chinese Orange Chicken recipe rivals your favorite takeout!
This Chinese Orange Chicken is tender, chewy, crispy, citrusy, sweet, tangy and spicy all in one!
What is Orange Chicken?
Orange Chicken is a super popular Chinese fast food dish of Hunan origin that features chopped, battered, and fried chicken pieces coated in a sweet orange-flavored, caramelized chili sauce. The version that most people are familiar with in the U.S. is the version attributed to Panda Express that is more of a variation of General Tso’s Chicken.
This Orange Chicken recipe is a little truer to authentic origins in that it isn’t as goopy as many Chinese-American restaurant versions. So while this isn’t a direct Panda Express copycat recipe, if you like the version at Panda Express you’re going to be over the moon with this version!
Deliciously tasty with an accompanying kick, this is sure to become your go-to whenever you’re craving Chinese Orange Chicken!
Chinese Orange Chicken Recipe
Let’s get started!
Chop up the chicken in 1/2 inch pieces. We’re now going to proceed with a Chinese stir-frying method known as “velveting” to achieve a nice coating for the chicken. To velvet the chicken, combine the egg white, cornstarch, sherry, salt, baking powder and baking soda in a bowl. Stir to combine.
Add the chicken to a sealable bag and pour the velveting marinade over it. Swish to combine. Refrigerate the chicken for at least 30 minutes.
Remove the chicken pieces from the bag, shaking off the excess liquid, and give them another roll in some cornstarch (this will make the coating thicker). Heat some oil in high in a wok, deep fryer, or heavy skillet. Carefully lower the chicken into the oil and fry on both sides until a crispy golden brown. Set the chicken on paper towels to soak up the some of the grease.
Break up the red chiles into pieces and discard the seeds. Be very careful here to avoid touching the seeds (using gloves is recommended). Once you touch the seeds with your fingers they can really burn – avoid all contact with your face and eyes. Combine all the sauce ingredients.
Heat about a teaspoon of oil on medium-high heat to a wok or large saucepan and saute the ginger and garlic for 30 seconds. Add all remaining ingredients, except for the green onions. Simmer the sauce for 10 minutes, stirring occasionally.
Add the chicken and green onions and simmer for another 5 minutes to ensure the chicken is fully cooked and the coating has absorbed the flavor of the sauce.
Serve immediately (to retain the ideal texture) with steamed rice. Garnish with fresh orange slices (optional).
Enjoy!
Can I Make Vegetarian Orange Chicken?
Yes! For our vegetarian and vegan readers, you can make Tofu Orange Chicken! Here is how to prepare the tofu and then proceed with the rest of the recipe as written.
Crispy Battered Tofu Cubes
- 1 lb extra firm tofu, cut into cubes
- ½ cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup sparkling/seltzer water
- oil, for frying
Preparation
- In a shallow bowl, combine half of the flour (1/4 cup) with the cornstarch, onion and garlic powder, salt, baking powder, and baking soda. Put the remaining 1/4 cup of flour in a separate bowl.
- Slowly pour the sparkling water into the flour-cornstarch mixture, stirring to thoroughly combine.
- Dip each tofu cube in the plain flour, coating all sides, then dip the cubes into the flour/sparkling water batter.
- Heat a generous amount of oil in a heavy saucepan or frying pan and once it’s hot enough that a drop of water sputters when it hits the oil, carefully drop the battered tofu cubes into the hot oil and fry until golden-brown, about 2-3 minutes. Using a slotted spoon, remove the tofu cubes from the oil and place on paper towels to drain. Use immediately or they will lose their crispness.
Asian food lovers, don’t forget to check out this recipe for the Best Homemade Teriyaki Sauce!
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For more great Chinese dishes be sure to try our:
- Orange Beef
- Sesame Chicken
- Beef and Broccoli
- Hot and Sour Soup
- General Tso’s Chicken
- Kung Pao Chicken
- Mongolian Beef
- Sweet and Sour Chicken
- Wonton Soup
- Shanghai Noodles
- Mongolian Chicken
- Honey Sesame Chicken
- Shanghai Burgers
- Chicken Chow Mein
- Chicken Teriyaki Noodles
- Szechuan Chicken and Cashew Noodles
BEST Orange Chicken
Ingredients
- 2 boneless skinless chicken breasts (or equivalent in boneless thigh meat) ,cut into 1/2 inch pieces (vegetarian/vegan: see instructions above this recipe box)
- 2 egg whites (vegetarian/vegan: omit and follow instructions above this recipe box)
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 2 teaspoons sherry or rice vinegar
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 teaspoon fresh ginger ,minced and reserved for later
- 1 teaspoon garlic ,minced and reserved for later
- For the sauce:
- 1 1/2 cup strong chicken broth (vegetarian/vegan: use vegetable broth)
- 2 tablespoons fresh orange juice
- 1 tablespoon orange zest
- 2 1/2 tablespoons soy sauce
- 1/4 cup fresh lemon juice
- 1/3 cup rice vinegar
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- low sugar/diabetic substitute
- 2 red chiles ,broken up and seeds discarded (or 1/4 teaspoon red pepper flakes) - we recommend using gloves
- 3 tablespoons cornstarch
- 2 tablespoons water
- 1/2 teaspoon sesame oil
- 1/4 cup green onions ,chopped
- Fresh orange slices ,optional
Instructions
- To make the sauce, stir together all ingredients, except for the garlic, ginger, green onions and orange slices. Set aside.
- Combine the egg whites, cornstarch, salt, sherry, baking powder and baking soda in a medium bowl and stir to combine. Pour over chicken in a sealable plastic bag and refrigerate for at least 30 minutes. Remove the chicken pieces from the bag, shake off the excess liquid, and give them another roll in some cornstarch (this will create a thicker coating).
- Heat some high-heat, neutral-tasting on high in a wok, deep fryer, or heavy skillet and carefully lower the chicken into the oil. Fry until crispy golden brown on all sides. Using a slotted spoon, transfer the chicken pieces to paper towels to absorb the oil.
- Reduce the heat to medium-high and add another teaspoon or so of oil to the saucepan or wok. Saute the ginger and garlic for 30 seconds, then add the sauce. Bring the sauce to a boil. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
- Add the chicken pieces (or prepared tofu) and green onions to the sauce, stir to coat, and bring the sauce to a low simmer and cook for 5 minutes. Serve immediately with steamed rice and fresh orange slices (optional).
First published Feb 7, 2013
Jen says
With all your advice and tips, I really feel confident that I can nail this! I’m so excited to try!
Laura | Petite Allergy Treats says
Love how this is a skinny version of a classic favorite! You could easily make it gluten free by using gluten free soy sauce.
Angie | Big Bear's Wife says
We love Chinese Orange Chicken! Thomas could eat Chinese ever night, he’s crazy about it! I can’t wait to make this at home for him!
MSG says
Literally THE BEST orange chicken recipe out there. If my husband were not already married to me, he might have asked you! This is his favorite dish and this is THE go to recipe now. The only change was a little less vinegar because I did not have that much on hand (I was doubling). I’m glad I did, i thought it was tangy enough! And I sprinkled a bit of sesame seeds on top for garnish. I served it with a side of sugar snap peas with mirin, rice vinegar and some sesame oil. I cannot thank you enough. The only tip I have for anyone is do not double the sauce. This is a lot of sauce! I always do because recipes tend to be light on on the sauce, no need here. perfect!
Kimberly @ The Daring Gourmet says
Wonderful, MSG, I’m so happy to hear that, thank you!
BG says
I made this and it turned out really yummy (though I used frozen tempura battered nuggets, tangerines/juice and zest, a great tasting stevia based sweetener instead of sugar (due to family dietary concerns), substituted red pepper flakes for red peppers). I omitted brown sugar though next time I would try adding 1-2 T. Also increased sauce ratios to make more sauce. I will make the nuggets your way next time. Would definitely recommend. This is wonderful, a definite ‘keeper’, and will be proud to make and serve to company. Thank you so much!
Kimberly @ The Daring Gourmet says
Wonderful, BG, thanks so much!
BG says
BTW Kimberly, While I was out and about earlier today, I was looking forward to heating up the leftover orange chicken when I got home. Little did I know my hubby ate it all! Hey, since he always before left me some of a meal, you can be sure this is another “thumbs-up excellent” to the deliciousness!
Kimberly @ The Daring Gourmet says
LOL! That’s awesome, BG, thank you! Though I’m sorry he beat you to the leftovers, you’ll have to hide them next time ;)
Kim says
I just made this for the first time tonight and it was absolutely delicious. I’ve made several recipes from this site and I really have to compliment you on how you write the instructions. I’ve never failed with your recipes. All I have to tell my husband and teenagers is “It’s Daring Gourmet”. I’m making your wedding soup on Tuesday. :)
Kimberly @ The Daring Gourmet says
Kim, you’re a gem :) Thank you so much, you made my day! :)
Nathan L. says
I’ve tried several recipes online but you nailed it! Seriously the best I’ve had, the flavor is wonderful. This is now my go-to recipe for orange chicken. Thank you!
Kimberly @ The Daring Gourmet says
Wonderful, Nathan, I’m so glad to hear that – thank you!
MSG says
Isn’t it!?? It is THE best!
Nikki @ Nik Snacks says
Oh boy! I love orange chicken, so tofu is is just as good, if not better, because it can satisfy everybody’s palate.
colleen kennedy says
Chinese is one of my fav’s, this looks spot on. Somebody get me some chopsticks…stat!
Heather | All Roads Lead to the Kitchen says
I love orange chicken, and this is absolutely making my mouth water!
Erin @ Texanerin Baking says
So cool that you take requests! And I love that she asked for one with lots of flavor. :) Looks like you delivered!
Kelly @ Nosh and Nourish says
It looks perfect! I love the detailed info about how to get that perfect coated chicken!
Renee - Kudos Kitchen says
LOVE orange chicken and this looks just as good (probably better) than what we can get from our local take-out place. I need to make your recipe!
Ashley @ Wishes & Dishes says
Orange chicken is one of my favorites for sure! You make it look so easy to try at home!
Stephanie says
I have got to make this. SOON!
Lauren Kelly Nutrition says
Homemade is always the best! It looks incredible!
Jaren (Diary of a Recipe Collector) says
This looks so yummy! I have never had orange chicken before, but that must change soon!
Kimberly @ The Daring Gourmet says
If you like Chinese, Jaren, you’ll love this!
Michelle @ The Complete Savorist says
Love me some orange chicken. This recipe is fantastic.
Kimberly @ The Daring Gourmet says
Thanks, Michelle! :)
Karen @ The Food Charlatan says
I LOOVE orange chicken! I haven’t had it in forever! I so need to make this ASAP!
Kimberly @ The Daring Gourmet says
Your tummy will thank you, Karen! :)
Sara says
This looks super delicious, my kids have finally come around to liking chinese food and I think this will be a hit in my house!
Kimberly @ The Daring Gourmet says
Yay, Sara! This one’s a great place to start!