I perfected a Chinese Orange Chicken that outshines takeout, with ultra-crispy pieces cloaked in a glossy, sticky sweet and sour orange sauce.

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I never thought restaurant-quality orange chicken could happen in my tiny kitchen. This Chinese Orange Chicken is sweeter and tangier than takeout, with that sticky glaze that makes you stop talking mid-bite.

I play up fresh orange juice and garlic to get bright citrus and real depth and sometimes I add little tricks if I’m feeling fancy. It looks complicated but it’s full of sneaky shortcuts that actually work, and you end up wondering why you ever dialed for delivery.

Call it a Simple Orange Chicken Recipe that proves great food doesn’t need to be hard.

Ingredients

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chicken thighs: good protein, some fat, iron rich, makes dish hearty and savory.
orange juice and zest: vitamin C packed, bright citrus, gives sweet tangy zip.
cornstarch: mostly carbs, thickens sauce and makes fried coating super crisp.
sugars: granulated and brown add sweetness, caramel notes, lots of simple carbs.
soy sauce: salty umami boost, low sodium version cuts salt but keeps depth.
garlic and ginger: punchy aromatics, trace nutrients, help balance sweet with savory.
sesame oil and seeds: nutty flavor, healthy fats, little crunch and aroma finish.
green onions: mild onion bite, fresh color, tiny fiber boost and brightness.

Ingredient Quantities

1 1/2 pounds boneless skinless chicken thighs, cut into 1 inch pieces

1 large egg

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup cornstarch

1/2 cup all purpose flour

Vegetable oil for frying, about 2 cups

1 cup fresh orange juice (or from concentrate)

Zest of 1 large orange, about 1 tablespoon

1/3 cup granulated sugar

2 tablespoons packed brown sugar

2 tablespoons low sodium soy sauce

2 tablespoons rice vinegar

1 tablespoon sesame oil

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1/4 teaspoon red pepper flakes or 1 teaspoon sriracha, optional

2 tablespoons cornstarch plus 2 tablespoons water for thickening

2 green onions, thinly sliced for garnish

1 tablespoon toasted sesame seeds for garnish

How to Make this

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1. Pat 1 1/2 pounds boneless skinless chicken thighs dry and cut into 1 inch pieces, put them in a bowl and beat 1 large egg with 1/2 teaspoon salt and 1/4 teaspoon black pepper, toss the chicken in the egg so each piece is coated.

2. In a shallow dish mix 1/2 cup cornstarch and 1/2 cup all purpose flour, dredge each egg-coated piece in the flour mixture pressing lightly so it sticks, set on a plate.

3. Pour about 2 cups vegetable oil into a heavy skillet or pot so you have
1.5 to 2 inches of oil, heat to 350°F (175°C). If you dont have a thermometer drop a little batter in and it should sizzle and rise to the surface quickly.

4. Fry chicken in batches without crowding the pan until cooked through and pale golden, about 3 to 4 minutes per batch, drain on a wire rack or paper towels; for extra restaurant crispiness rest the pieces 2 minutes then raise oil to 375°F and re-fry 1 to 2 minutes until deep golden.

5. While chicken rests make the sauce: in a saucepan combine 1 cup fresh orange juice, zest of 1 large orange (about 1 tablespoon), 1/3 cup granulated sugar, 2 tablespoons packed brown sugar, 2 tablespoons low sodium soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 2 cloves garlic minced, 1 tablespoon fresh grated ginger and 1/4 teaspoon red pepper flakes or 1 teaspoon sriracha if you want heat.

6. Bring the sauce to a simmer over medium heat and let it reduce for 3 to 4 minutes so the flavors concentrate, stir occasionally so the sugar dissolves.

7. Whisk together 2 tablespoons cornstarch and 2 tablespoons water until smooth, slowly pour into the simmering sauce while stirring, cook 1 to 2 minutes until the sauce becomes glossy and thick enough to coat the back of a spoon; taste and adjust salt or a little more vinegar if it needs brightness.

8. Add the fried chicken to the sauce and toss quickly over low heat just until every piece is evenly coated, dont simmer too long or the coating will get soggy.

9. Serve immediately garnished with 2 green onions thinly sliced and 1 tablespoon toasted sesame seeds, extra orange zest on top is great too.

10. Leftover tip: keep sauce and chicken separate, reheat chicken in a 400°F oven for 8 to 10 minutes to re-crisp then toss with warmed sauce.

Equipment Needed

1. Heavy skillet or medium Dutch oven for deep frying (enough for 1.5 to 2 in oil)
2. Instant read or candy thermometer to hold 350 to 375 F
3. Large cutting board and chef’s knife for trimming and cutting chicken
4. Two mixing bowls plus a shallow dish or pie plate for the egg and flour/cornstarch dredge
5. Measuring cups and spoons for dry and wet ingredients
6. Tongs and a slotted spoon or spider for turning and removing pieces from the oil
7. Wire rack set over a baking sheet or paper towels for draining and resting the chicken
8. Small saucepan and a whisk for making and thickening the orange sauce
9. Small bowl and spoon for the cornstarch slurry and for mixing small ingredients

FAQ

Q: Can I use chicken breast instead of thighs? A: Yes, you can, but breasts dry out faster so cut them into even 1 inch pieces and watch cooking time closely. Thighs stay juicier and more forgiving, thats why I prefer them.

Q: How do I get extra crispy chicken? A: Pat the pieces dry, coat in the egg then the flour and cornstarch mix, let them rest 8 to 10 minutes so the coating sets, fry in batches in oil about 350 to 375 F and dont crowd the pan. Cornstarch is your friend for crispiness.

Q: Can I bake or air fry the chicken instead of frying? A: Yep. For air fryer try 375 F for 12 to 15 minutes, shaking halfway. For oven bake, 425 F on a wire rack for 18 to 25 minutes turning once. They wont be as restaurant crunchy but still tasty.

Q: My sauce is too thin or too thick what do I do? A: To thicken, stir that 2 tbsp cornstarch with 2 tbsp water into a slurry and simmer the sauce until glossy. Too thick, add a splash of orange juice or water and stir until you get the texture you want.

Q: Can I make this ahead and how do I reheat? A: Yes, store chicken and sauce separately in the fridge up to 3 days. Reheat chicken in the oven or air fryer to keep it crisp, then toss with warmed sauce. Microwave will make it soggy, so avoid if you care about crunch.

Q: How do I cut sweetness or add more heat? A: Reduce the granulated or brown sugar a bit, or add more rice vinegar or soy sauce to balance. For heat add red pepper flakes or sriracha a little at a time till it suits you. If you use orange juice from concentrate, taste first and adjust sugar since concentrates can be sweeter.

Chinese Orange Chicken Recipe Substitutions and Variations

Chicken thighs (1 1/2 pounds), swaps: boneless skinless chicken breast, cut to same size and cook a little less; pork tenderloin, similar texture and a touch sweeter; extra firm tofu, press dry and double coat so it gets crisp, good vegetarian pick; tempeh, slice thin and marinate briefly.
Fresh orange juice and zest, swaps: mandarin or tangerine juice plus zest for a sweeter brighter note; thawed orange concentrate or store bought orange juice, same volume, maybe cut back on sugar; orange marmalade diluted with water for a deeper, slightly bitter orange flavor; a mix of pineapple juice and a splash of orange extract if you need a pantry hack.
Cornstarch (for coating and thickening), swaps: potato starch, gives a very crisp fry and glossy sauce; arrowroot powder, makes a clear shiny sauce and reheat friendly; tapioca starch, works but watch cooking time so it wont get gummy; all purpose flour, ok for coating but sauce will be less glossy and slightly heavier.
Low sodium soy sauce, swaps: tamari for a gluten free option with similar flavor; regular soy sauce, use a bit less because its saltier; coconut aminos, lower sodium and sweeter, good if you want a milder umami; liquid aminos, similar salty umami if thats what you have.

Pro Tips

1. Dry and press: pat the pieces completely dry before the egg, and when you dredge press the flour/cornstarch mix onto the chicken so it sticks. If the coating is loose you wont get that long lasting crunch.

2. Double fry for restaurant crisp: fry at the lower temp till cooked, let them rest a minute, then fry again hotter for a short time. It seals the crust so it stays crisp when sauced.

3. Keep sauce and chicken separate until the last second: make and finish the sauce ahead of time, warm it gently, then toss the hot chicken just long enough to coat. If you simmer the sauced chicken it will go soggy fast.

4. Taste and tweak the sauce: cook it down a bit to concentrate flavor, then balance sweet with a splash more vinegar or soy if it tastes flat. Add the cornstarch slurry slowly while stirring so you dont get lumps.

5. Recrisp leftovers the right way: reheat chicken alone in a 400°F oven or air fryer until crunchy, then toss with warmed sauce. Microwaving will make it limp so avoid that.