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Orange Chicken Recipe

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This Orange Chicken Recipe delivers all the flavors of your favorite takeout dish with the satisfaction of making it at home. The secret lies in the two-step cooking process: first, chicken thighs are coated in a light batter and fried until perfectly crispy, then they're tossed in a bright orange sauce that balances sweet, savory, and slightly spicy flavors. Fresh orange zest and juice provide authentic citrus flavor, while ginger and garlic add aromatic depth. The sauce thickens to create that perfect glaze that clings to every piece of chicken. What makes this version special is the careful balance of ingredients and the timing of combining the sauce with the chicken, ensuring the coating stays crispy while absorbing the delicious sauce.
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Chef Zaho
Updated on Sat, 24 May 2025 17:00:50 GMT
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Orange Chicken Recipe | alicesrecipes.com

The perfect plate of Orange Chicken delivers that irresistible combination of crispy, tender chicken pieces enveloped in a glossy sauce that's simultaneously sweet, tangy, and slightly spicy. After countless attempts to recreate the beloved Panda Express version at home, I've discovered that the secret lies in the double-coating technique and getting the sauce consistency just right.

Last weekend, I made this for my family, and my teenage son, who's usually skeptical of homemade versions of his takeout favorites, declared it even better than Panda Express. The key was taking extra care with the marination step.

Essential Ingredients and Selection Tips

  • Chicken Thighs: More flavorful and juicier than breast meat. Choose boneless, skinless for easy prep
  • Fresh Oranges: Use both zest and juice for intense flavor. Avoid bottled juice
  • Ginger and Garlic: Fresh ingredients make a noticeable difference in the sauce
  • Cornstarch: Creates that signature crispy coating. Don't substitute with flour
  • Sesame Oil: Adds authentic Asian flavor to the marinade
  • Soy Sauce: Use low-sodium to control salt levels
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Better Than Takeout Orange Chicken | alicesrecipes.com

Detailed Cooking Instructions

1. Perfect the Marinade

Step 1:
Cut chicken into uniform 1-inch pieces
Step 2:
Combine marinade ingredients thoroughly
Step 3:
Let chicken marinate for at least 30 minutes
Step 4:
Keep pieces separated to prevent sticking

2. Master the Coating

Step 1:
Heat oil to exactly 375°F for optimal crispiness
Step 2:
Fry in small batches to maintain temperature
Step 3:
Look for golden brown color and listen for sizzle to die down

3. Create the Sauce

Step 1:
Bloom ginger and garlic in oil first
Step 2:
Add orange zest before liquid ingredients
Step 3:
Simmer until sauce coats the back of a spoon

My first attempts at this dish taught me that patience is key - rushing the frying process leads to soggy coating and unevenly cooked chicken.

Temperature Matters

Maintaining proper oil temperature is crucial. Too hot, and the coating burns before the chicken cooks; too cool, and the chicken becomes greasy.

Sauce Strategy

Make the sauce while the chicken rests after frying. This timing ensures the chicken stays crispy when coated.

Orange Selection

I've found that navel oranges provide the best balance of sweet and tart. Always zest before juicing, and avoid any white pith which can make the sauce bitter.

Serving Suggestions

Serve immediately over steamed rice to maintain the chicken's crispiness. I like to garnish with sesame seeds and green onions for extra flavor and presentation.

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Orange Chicken Recipe - Better Than Takeout Version | alicesrecipes.com

Final Thoughts: This Orange Chicken recipe brings restaurant-quality Chinese cuisine into your kitchen. The combination of crispy, tender chicken and bright, citrusy sauce creates a dish that's both comforting and exciting. Whether you're trying to recreate your takeout favorite or just want to expand your cooking repertoire, this recipe delivers satisfaction in every bite.

Frequently Asked Questions

→ Can I use chicken breast instead of thighs?
Yes, though chicken thighs stay more tender. If using breast, cut pieces smaller and don't overcook.
→ Can I make this without deep frying?
Yes, you can pan-fry in a skillet with high sides using less oil. Cook the chicken until golden brown on all sides.
→ How spicy is this dish?
The basic recipe is mildly spicy. Adjust red pepper flakes to taste or omit for no heat.
→ Can I make the sauce ahead?
Yes, prepare the sauce up to 2 days ahead and store in the refrigerator. Reheat before using.
→ What can I serve with this?
Serve over steamed rice with stir-fried vegetables. It also pairs well with noodles or cauliflower rice.

Better Than Takeout Orange Chicken

Crispy fried chicken pieces coated in a sweet and slightly spicy orange sauce - better than your favorite takeout version and ready in just 30 minutes.

Prep Time
15 Minutes
Cook Time
15 Minutes
Total Time
30 Minutes
By: Fati Zaho

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Asian

Yield: 6 Servings

Dietary: Dairy-Free

Ingredients

→ Chicken Coating

01 2 lbs. boneless skinless chicken thighs, cut into bite sized pieces
02 2 tsp sesame oil
03 1 egg
04 1/3 cup corn starch
05 3 tbsp soy sauce
06 Canola oil for frying

→ Orange Sauce

07 1 1/2 tsp fresh orange zest
08 2 tbsp fresh orange juice
09 3 tbsp soy sauce
10 3 tbsp water
11 1/3 cup sugar
12 1/3 cup rice wine vinegar or dry sherry
13 1/3 cup chicken broth
14 2 tbsp corn starch

→ Aromatics

15 1 tsp canola oil
16 1 1/2 tsp minced ginger
17 3 cloves garlic, finely minced
18 pinch of red pepper flakes (optional)

→ Garnish

19 sliced green onions
20 orange slices

Instructions

Step 01

Pour 1 to 2 inches of canola oil in a small deep fryer or heavy bottomed pot and heat to 375 degrees F.

Step 02

In a large bowl combine the sesame oil, egg, 3 tbsp soy sauce and 1/3 cup corn starch until a thin batter forms. Toss in the chicken pieces and let sit for a few minutes while the oil heats up.

Step 03

Fry the chicken in batches and drain on a paper towel lined plate.

Step 04

Combine the orange zest, orange juice, 3 tbsp soy sauce, 3 tbsp water, 1/3 cup sugar, 1/3 cup rice wine vinegar (or dry sherry), 1/3 cup chicken broth and 2 tbsp corn starch in a bowl and set aside.

Step 05

Once chicken is finished cooking, heat 1 tsp canola oil in a large wok or skillet over medium high heat. Toss in the ginger, garlic and red pepper flakes (if using) and stir until fragrant, about 30 seconds.

Step 06

Pour in the sauce and cook over medium heat until thickened, stirring occasionally. Once thickened (about 3 to 4 minutes) add the chicken to the wok and stir to coat with sauce.

Step 07

Garnish with sliced green onions and orange slices and serve over hot steamed rice if desired. Enjoy!

Notes

  1. Can use skillet with high edges if deep fryer not available
  2. Adjust red pepper flakes to control spice level
  3. Best served immediately while chicken is crispy

Tools You'll Need

  • Deep fryer or heavy bottomed pot
  • Wok or large skillet
  • Paper towels
  • Mixing bowls
  • Thermometer for oil

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs
  • Contains soy

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 310
  • Total Fat: 9 g
  • Total Carbohydrate: 22 g
  • Protein: 32 g