One of my favorite Chinese takeout dishes—orange chicken—is surprisingly simple to make at home. The chicken becomes extra crunchy with a double-fry and is finished in a glossy sauce made from freshly squeezed orange juice.
Orange chicken is a classic American-Chinese comfort dish that always reminds me of childhood takeout. With the right technique, you can recreate that sweet, tangy, and crispy texture in your own kitchen.
Orange chicken sauce
The sauce is straightforward but full of bright, balanced flavor. Fresh orange juice forms the base while grated garlic and ginger add aroma. Low-sodium soy sauce brings savory depth and rice vinegar gives a subtle tang. A little sugar and sesame oil round everything out.
You’ll need:
- juice of 2 oranges
- grated garlic cloves
- grated ginger
- low-sodium soy sauce
- rice vinegar
- sugar
- sesame oil
- chicken broth
Use the ingredient amounts in the recipe card as a starting point and adjust to taste. Fresh orange juice makes the biggest difference for flavor and brightness.
Tips for frying chicken
For juicy, flavorful results, I recommend using boneless chicken thighs. Thighs tolerate frying well because of their higher fat content and are less likely to dry out than breasts. If you prefer chicken breast, watch the cooking time carefully so it doesn’t overcook.
The size of the chicken pieces
Cut the chicken into uniform pieces slightly larger than 1 inch. Keeping the pieces the same size ensures even cooking; slightly larger pieces will stay moist in the center while developing a crisp exterior.
Frying oil
Choose a neutral high-heat oil such as canola, vegetable, or avocado oil. Peanut oil also works and lends a pleasant, mild nutty aroma. The oil temperature is crucial: too hot and the exterior will brown before the inside cooks, too cool and the coating will absorb oil and become soggy. Aim for about 350–375°F (175–190°C) with a thermometer, or use the chopstick test—when a wooden chopstick bubbles immediately in the oil, it’s ready.
How to serve
Serve orange chicken over steamed white rice with a side of green vegetables for color and balance. Garnish with sliced scallions, toasted sesame seeds, and fresh orange slices for a bright finishing touch.
More Chinese takeout recipes
- crab rangoon
- shrimp fried rice
- wonton soup
- egg drop soup
Orange Chicken
- Author: Jasmine and Tea
- Total Time: 30 minutes
- Yield: 2 to 3 servings 1x
Description
Crunchy, double-fried chicken tossed in a bright, glossy orange sauce—perfect for a homemade takeout night.
Ingredients
Scale
- 1.75 lb boneless chicken thighs (800g)
- 1/4 tsp salt + pepper
- 1 egg white
- 1/2 cup flour
- 1/2 cup cornstarch
- frying oil (canola, veg or peanut oil)
Sauce
- juice of 2 oranges (1 cup/250ml)
- 2 large garlic cloves, grated
- 1/2 tsp ginger, grated
- 2 tbsp low-sodium soy sauce
- 2 tsp rice vinegar
- 3 tbsp sugar
- 1 tbsp sesame oil
- ¼ cup chicken broth (60ml)
Slurry
- 2 tsp cornstarch
- 2 tbsp cool water
Garnish: scallions, orange slices, sesame seeds
Instructions
- Heat frying oil over medium-high heat and prepare the remaining ingredients while the oil comes to temperature.
- Cut chicken thighs into 1-inch cubes and pat dry. Season with salt and pepper and add the egg white. Toss with flour and cornstarch to coat, then shake off excess before frying.
- Fry in batches until light golden, about 4–6 minutes, taking care not to overcrowd the pan so the oil temperature remains steady. Drain on a rack and, for extra crispiness, double-fry the pieces for 45 seconds to 1.5 minutes.
- Make the sauce by combining orange juice, grated ginger, garlic, soy sauce, rice vinegar, sugar, and sesame oil in a saucepan. Bring to a boil, add chicken broth to cool slightly, then stir in the cornstarch slurry. Continue stirring until the sauce thickens, then toss in the fried chicken to coat. Serve with steamed rice and vegetables; garnish as desired.
Notes
Freshly squeezed orange juice and careful frying technique deliver the best texture and flavor. Adjust the sauce sweetness or acidity to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Keywords: orange chicken, chinese food