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 a tablespoon of oil (I use avocado, you can also use canola) over high heat 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 as needed 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. Â
- 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).
Nutrition
First published Feb 7, 2013
Stacey says
Omg it was sooooo good!! We doubled it, but with 9 chicken breasts for a family of 6. There was none left!!
Kimberly @ The Daring Gourmet says
Awesome, Stacey, thanks so much!
Safa says
I made this after I was craving it badly. OMG absolutely amazing! When it comes to food I am a picky eater, I ordered this meal from P.F. Chang’s and was absolutely disgusting. Your recipe is honestly very very delicious. I fried peanuts as a garnish and was super good yum thank you
Kimberly @ The Daring Gourmet says
I’m so happy you enjoyed it, Safa, thank you!
Lilly says
I haven’t tried it but my mouth is already watering! I guarantee that anyone who tries it will love it!
Michelle Z says
So good!! I’m in love with this! My picky husband loved it too! I added 3 drops high quality orange essential oil. And switched liquid aminos for the soy sauce. Also used a stevia blend for the white sugar just to lower the sugar a bit.
Kimberly @ The Daring Gourmet says
Fantastic, Michelle, thanks so much for the feedback!
Saumya says
I am a great fan of orange chicken and have been looking for this recipe since a while. A big thank you for sharing this post here. The images tell me the chicken is going to be awesome once prepared. Thank you for sharing this post. Keep sharing innovative recipes.
David says
Thank you very much for this recipe. I especially appreciate the instructions for the veg/vegan tofu option. I am diabetic and would also appreciate directions/suggestions for eliminating or reducing the sugar without resorting to artificial chemical sweetener (organic sweeteners such as stevia are fine). Thank you so much. ~ dss
Kimberly @ The Daring Gourmet says
Hi David, without testing it I’m not sure how much stevia to recommend for this but it certainly can be used. If you’d like to use stevia you could go ahead and make the sauce and while it’s simmering you can taste it to determine if you need to add a little more stevia. Alternatively there is also THIS DIABETIC ALTERNATIVE that is a brown sugar and you can substitute it directly for both the brown and white sugar in this recipe. Best, Kimberly
larry says
Remove the chicken pieces from the bag, shaking off the excess liquid, and give them another in some cornstarch. Heat some oil in high in a wok, HUH? Better change your editing staff…great recipe though
Lauren @ Hall Nesting says
I am saying goodbye to takeout!!
Des says
Wishing I had a big bowl right now. This is my favorite to get at take-out, now I don’t need that I can make it at home!
Erin says
This looks incredibly delicious! I love this flavor!
Demeter says
This is such a popular dish for takeout! So perfect that it can be made at home.
Nicole Hood says
Pinning this recipe! I am excited to make this version at home!
Anna says
Orange chicken is one of our favorite takeout dishes! I can’t wait to make this!
Ashlyn says
This looks even better than takeout! I would totally devour this yummy meal!
Amy says
I am a sucker for orange chicken! I have to make this!