Chinese Orange Chicken

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Chinese Orange Chicken

This crispy Chinese orange chicken recipe features bite-size chicken pieces fried until golden and tossed in a delicious sweet, tangy, and savory glaze. An easy one-pan better than take-out recipe!

Course Main Course

Cuisine Asian, Chinese

Keyword crispy orange chicken

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 434kcal

Author Robin Gagnon

Equipment

large skillet
paper towels
grater or zester
sharp knife
whisk

Ingredients

For the Chicken

10 ounces boneless chicken breast or thighs cut into ¾-inch cubes (about one large breast or 2-3 chicken thighs)
3 tablespoons cornstarch
Salt and black pepper — to taste.
2 tablespoons oil flavorless high heat oil such as canola, vegetable or avocado oil.

For the Orange Sauce

½ cup fresh orange juice from 2 medium navel oranges. Bottled juice works but fresh is noticeably better.
1 teaspoon orange zest
3 tablespoons soy sauce use low-sodium if you're salt-sensitive. Tamari for gluten-free.
2 tablespoons sugar granulated white. Honey or brown sugar also works.
1 tablespoon white vinegar or rice vinegar
1 teaspoon fresh ginger grated
1 clove garlic minced
1-2 pinch crushed red pepper flakes (optional, for spiciness)
½ tablespoon cornstarch dissolved in 1 tablespoon cold water the slurry that thickens the glaze. Must be cold water.

For Garnish

Sliced green onions green parts
Sesame seeds

Instructions

Dry and coat the chicken: Pat the chicken cubes completely dry with paper towels to ensure crispiness. Season with salt and pepper. Add the cornstarch and toss until every piece is fully coated. Shake off the excess.
Sear: Heat oil in a skillet over medium-high heat until shimmering. Add chicken in a single layer, do not crowd the pan or it will steam instead of sear. Cook for about 5 minutes, flipping once, until a firm golden crust forms on all sides. Remove the crispy fried chicken to a paper towel lined plate and set aside.
Build the sauce: Reduce heat to low. In the same pan, add garlic and ginger and cook for 10 seconds until fragrant. Add orange juice, zest, soy sauce, sugar, and vinegar. Raise heat and bring the sauce mixture to a simmer.
Thicken the glaze: Pour in the cornstarch slurry and stir constantly for 30–60 seconds until the sauce thickens and turns glossy. It should coat the back of a spoon and hold a clear line.
Glaze and serve: Return the fried chicken pieces to the pan. Toss quickly to coat every piece, then immediately turn off the heat (leaving it on will soften the crust). Serve topped with sesame seeds and green onions.

Nutrition