Skip the line at takeout and make your very own orange chicken at home! This tangy and citrusy classic will satisfy any takeaway cravings and is just as good as the original.
This was the recipe that went so viral in 2023 that it CRASHED my website the next day! I’ve since been continuing to update this blog post, tweaking it based off of your FAQs and making certain points more clear.
“This is my GO TO recipe for orange chicken. I always have success with it & it’s so easy. Highly recommend it!“
Lee
/
Nov. 8, 2024
Recipe Rundown
Taste
This orange chicken is the perfect balance of sweet and savory, with a tangy brightness from the fresh orange juice.
Texture
The chicken batter is light and crunchy due to the special technique of double-frying and using cornstarch as our main batter.
Protein
You can use either dark meat (chicken thighs) or white meat (chicken breasts) for this recipe. Both taste equally as delicious!
Quick Tips
Double-frying is the secret to ensuring your chicken remains crispy even after tossing with the sauce. Any neutral oil such as corn, vegetable, or canola can work for frying.
Watch the Viral Orange Chicken Recipe Video Below!
All of you have been absolutely loving our takeout series so far, so here’s a few recipes you might want to give a try after you’re done with this one:
I’ve been on a mission this past year trying to recreate all of my favorite Chinese-American takeaways at home. I get a lot of comments from others saying how it defeats the whole purpose of “take-out”, and in a way, you are certainly correct.
I do have a very fond passion of making things homemade because for one, you can always adjust the food according to your taste. If you find the Orange Chicken at your local Chinese restaurant a tad too sweet, you can always adjust this recipe and cut down the sugar. If you’re a fan of spicy, feel free to throw in some chili flakes.
Our Asian pantry also already has all the typical ingredients ready to make the dish anyways, so it saves a trip to the mall or the grocery store! It’s comforting to know that you’re in control of how you cook the dish and you know exactly what goes in it, before rewarding your hard work with a delicious meal.
What is Orange Chicken?
Orange Chicken is actually rarely found in Chinese restaurants in China. It was claimed to have been developed originally at a Hawaiian Panda Express, which was their own twist on another well known Chinese-American classic: General Tso’s Chicken.
Others believe it might have originated from Hunan, China; where their “tangerine chicken” instead utilized dried tangerine peels to give the chicken a similar citrus flavor.
Nonetheless, the West had welcomed the dish with open arms, and has since become a staple in numerous restaurants and takeaway places all over!
Chinese takeouts have always been my go-to’s at the mall since they’re incredibly affordable and they do an incredible job at keeping you stuffed. My usual combos consist of the classic Egg Fried Rice, a side of veggies, and some kind of tasty protein.
Writing about this is already making me drool (or maybe it’s just the midnight munchies hitting again). Something about the crisp exterior of fried chicken that’s tossed with a sweet, tangy orange sauce immediately makes my mouth water…
For this homemade orange chicken, it’s a fairly straight forward recipe. First, we create a simple batter to coat the chicken pieces, and then we give them a quick fry to cook and crisp up (bonus points if you double fry them!).
We then pour our orange sauce into the pan to thicken before finally tossing in the fried chicken in that delectable sauce.
Prepare this as a weeknight meal or for a large gathering, this will definitely bring that taste of Chinese takeout into your own home!
Ingredients (and substitutions!)
Chicken: I may be a bit biased, but I love going for dark meat (aka. thighs) whenever I make orange chicken due to the extra fattiness and juice that dark meat lends. I will say that I’ve tried this recipe with both dark and white chicken meat and they’ve both turned out equally as great!
- Substitutions: While this recipe highlights chicken, I’d imagine this would also work fine with either thinly-sliced beef or pork as quick alternatives. For my vegetarian and/or vegan audience, you can try using any plant-based ingredient such as extra-firm tofu, tempeh, or even mushrooms in place of chicken.
Cornstarch, flour: Starch is a popular ingredient in many fried Asian recipes. Using a combination of both cornstarch and flour for the batter gives you a much lighter and crumbly crunch.
- Substitutions: You can replace the cornstarch with potato or tapioca starch, if available. If you only have flour available, you can omit the cornstarch entirely (and just substitute the flour with an equal amount) -doing so won’t affect the taste, though the texture of the chicken might be more on the heavier, thicker side as opposed to being light and crisp.
Egg White: Using only egg whites for this recipe contributes to the overall crisp due to its high protein volume. Yolk, which is high in fat, tends to create a more tender crust when deep fried (feel free to repurpose the yolk for other uses!).
Ground pepper, ginger, garlic: These aromatics and spices will season our chicken so that every bite has depth of flavor on top of being coated in the orange sauce!
Sesame oil: This can be purchased in most Asian supermarkets. This will give the dish a toasty, nutty aroma that compliments the chicken perfectly. Since sesame oil has a very specific taste that’s difficult to replicate with other oils, you can omit this without altering the flavor of the dish too much.
Soy sauce, rice wine vinegar, shaoxing wine: Staples in most Asian pantries, a combination of these ingredients will provide that right balance of salty, umami, and brightness needed for the sauce. All of these can be purchased in most Asian groceries.
- Substitutions: To maintain the original taste, try to minimize your substitutions of ingredients as much as possible. Otherwise, in a pinch, soy sauce may be replaced with tamari. Rice wine vinegar may be replaced with any other vinegar (e.g., white, apple cider). Shaoxing wine may be omitted or substituted with any dry white wine or Japanese sake.
Brown sugar: To further enhance the natural sweetness of the orange juice, a good amount of brown sugar is added to the sauce. Feel free to add more or less, depending on how sweet you’d like the sauce to be.
- Substitutions: You can replace the brown sugar with standard white sugar. Other sweeteners such as agave or honey may also work.
Orange zest, orange juice: Of course, we can’t have orange chicken without the orange! For best results, go for fresh orange juice. Try not to include too much of the pith (the white portion underneath the peel) when zesting your orange because it can turn your sauce incredibly bitter.
- Substitutions: Fresh orange may be substituted with store-bought orange juice for accessibility. If using the store-bought kinds, be sure to use ones that are 100% orange juice, and without the added sugar to avoid an overly sweet dish. You could also cut-back on the amount of brown sugar added if needed to account for any sweetened orange juice you might be using.
Instructions
In a bowl, combine together all the ingredients for the batter. Whisk until you have a smooth and thin, paint-like batter consistency. If you find the batter to still be a bit thick, add more water a tablespoon at a time to reach the desired consistency.
Add in the chicken, and gently mix together until all the pieces are well coated in the batter.
In a large wok, pan, or deep fryer, heat your oil to about 330-340 F. Once hot, fry the battered chicken pieces for about 5-7 minutes, or until fully cooked-through and the outside is golden. Set aside to cool and rest on a wire rack for at least 15 minutes.
Double fry (optional, but highly recommended): Turn the heat to high (oil should be around 375 F), and fry the chicken for around 30-60 seconds, watching the chicken carefully to avoid burning. Once the chicken is golden brown in color, set aside to cool on a wire rack.
Mix together all the ingredients for the orange sauce. Pour the sauce into a large pan or wok and bring to a simmer over medium-heat for about 1 minute to gently heat the aromatics and to dissolve the sugars.
Stirring constantly, pour in the cornstarch slurry and continue to simmer until the sauce has thickened, about 30-60 seconds.
Once thickened, add in the fried chicken pieces. Toss quickly to fully coat each chicken with the orange sauce.
Top with green onions and sesame seeds. Serve immediately, enjoy!
Cooking Tips
Fry your chicken in batches: Overcrowding your pan when deep frying is one of the main culprits for dropping the temperature of your oil too quickly. If your oil isn’t at the adequate temperature (i.e., too cold), it risks undercooking your chicken and causing a soggy coating.
Don’t skip the double-frying step: This is one of the key techniques that Asian restaurants use to get their fried chicken so crispy! The initial fry is to mainly cook to the chicken, while the magic happens at the second step. The second fry helps to remove all the excess water leftover from the chicken, causing it to brown and crisp up almost instantly.
FAQs (Frequently Asked Questions)
How do I store leftovers?
Leftovers can be kept refrigerated in an airtight container for up to 3 days.
To reheat, simply rewarm in the microwave for 1-2 minutes or on a baking dish in the oven at 350 F until hot. While it may not exactly be as crispy as the night before, it still tastes pretty good!
Can I use store-bought orange juice for Orange Chicken?
You definitely can! While I do highly recommend going for fresh oranges due to their natural sweetness, you can always go for the store-bought kinds for conveniency.
Be sure to choose high-quality orange juice that have minimally-added sugars and/or artificial flavorings for best results.
Can I make this spicy?
Yes, it’s one of my favorite twists I like to do every now and then. Simply add a few teaspoons of red chili flakes or powder (to your preference) into the orange sauce and follow the recipe as directed.
Craving for more homemade takeout dishes? You might love these:
Original Orange Chicken
Course: MainCuisine: Chinese3-4
servings
Skip the line at takeout and make your very own orange chicken at home! This tangy and citrusy classic will satisfy any takeaway cravings and is just as good as the original.
Keep the screen of your device on
Ingredients
350 -450 g chicken thighs, cut into bite-sized-pieces
- Batter
1/2 cup cornstarch
2 tbsp flour
1 tbsp soy sauce
1 egg white
1 tsp sesame oil
1/4 tsp ground white or black pepper
1/3 cup water (may add more, if the batter is too thick)
- Orange Sauce
3/4 cup fresh orange juice 1
1/2 tsp orange zest 2
4 -6 tbsp brown sugar, according to preference
2 tbsp soy sauce
1 tbsp rice wine vinegar
1 tbsp shaoxing wine 3
1/2 tsp grated ginger
1 clove grated garlic
- Cornstarch Slurry
1 tbsp cornstarch, dissolved in 2 tbsp cold water
- Garnish
Toasted sesame seeds
Green onions, thinly chopped
Directions
- In a bowl, combine together all the ingredients for the batter. Whisk until you have a smooth and thin, paint-like batter consistency. If you find the batter to still be a bit thick, add more water a tablespoon at a time to reach the desired consistency.
- Add in the chicken, and gently mix together until all the pieces are well coated in the batter.
- In a large wok, pan, or deep fryer, heat your oil to about 330-340 F. Once hot, fry the battered chicken pieces for about 5-7 minutes, or until fully cooked-through and the outside is golden. Set aside to cool and rest on a wire rack for at least 15 minutes.
Double fry (optional, but highly recommended): Turn the heat to high (oil should be around 375 F), and fry the chicken for around 30-60 seconds, watching the chicken carefully to avoid burning. Once the chicken is golden brown in color, set aside to cool on a wire rack. - Mix together all the ingredients for the orange sauce. Pour the sauce into a large pan or wok and bring to a simmer over medium-heat for about 1 minute to gently heat the aromatics and to dissolve the sugars.
- Stirring constantly, pour in the cornstarch slurry and continue to simmer until the sauce has thickened, about 30-60 seconds.
- Once thickened, add in the fried chicken pieces. Toss quickly to fully coat each chicken with the orange sauce.
- Top with green onions and sesame seeds. Serve immediately, enjoy!
Notes
- 1. Fresh orange may be substituted with store-bought orange juice for accessibility. If using the store-bought kinds, be sure to use ones that are 100% orange juice, and without the added sugar to avoid an overly sweet dish. You could also cut-back on the amount of brown sugar added if needed to account for any sweetened orange juice you might be using.
- 2. Be sure not to include too much of the pith (the white portion underneath the peel) when zesting your orange because it can turn your sauce incredibly bitter!
- 3. A very common question I get asked is if there is a replacement for Shaoxing wine. Yes, you can substitute it with any dry white wine or Japanese sake in a pinch. While it does add a very mellow umami taste to the sauce, you can also omit this ingredient entirely without sacrificing flavor.
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This is pretty good, and also pretty easy to make. Not a five as it isn’t amazing but it’s pretty dang good! Recommend!
Loved it. It was such a conveniency to cook with simple ingredients. I skipped the shaoxing wine but it turned out really really good.
Hi Alex, so glad you enjoyed the recipe! 🙂
Dope, saw on tik tok, had to make it. Glad I did. I added a Lil msg into the batter. Great recipe!
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Great recipe! easy and tasty
Hi! How many servings is the recipe?
Hi Emily, this recipe should be good for about 3-4 people!
How many does this recipe feed?
Hi Cynthia, the serving size should be for about 3-4 people 🙂
This was delicious! I just have a couple questions:
1. What’s the best oil to use when frying the chicken?
2. How can I prevent the battered chicken from sticking to the bottom of the pan when frying?
My son can’t wait for me to make this again!
Hi Bridget, I’m so happy you enjoyed the recipe!
As for your questions, the best oil to use when frying the chicken (or any fried food in general) should be any oil with a neutral taste and a high smoke point to avoid burning. Oils like sunflower, vegetable, corn, safflower, soybean, and/or canola would be examples of neutral, high-smoke point oils.
In terms of the chicken sticking to the bottom of the pan, this could be due to a number of reasons. One could be that your oil temperature may be too low, or another issue issue may be overcrowding (which can also lower the temperature of the oil). Because the battered chicken tends to sink to the bottom of the pan, constantly moving the chicken around while frying can help ensure that all sides come into contact with the oil (preventing sticking).
Let me know if you have another questions! 🙂
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Hi 😊 if I don’t have oranges can I use anything as a substitute or maybe just not anything at all? Thanks
Orange juice maybe
Is the shaoxing wine optional because I can’t find it where I live.
Hi! Yes, shaoxing wine is optional 🙂
I made this last night for my wife and myself. We found it a bit sweet for our taste so if I make it again I will dial back the sugar. Otherwise a great meal, fun to make and now I have a popular dish to add to my repertoire! Thanks, Ian!
My 13 year old son saw your video on Tiktok and was so excited to make this. We doubled the entire recipe, left out the shaoxing wine, and added extra orange zest. It was great, thanks!!
What temperature should i fry the chicken at?
Hi Wyatt, the oil for the first fry should generally be 330-340 F, while the second fry should be at around 375 F.
Hello,
What kind of frying oil do you use and for how many does this feed?
Hi Mary, the best oil to use when frying the chicken is any neutral oil (e.g., sunflower, vegetable, corn, safflower, soybean, canola). This recipe also feeds about 3-4 people!
Me encanto la receta solo sustitui el vino por mirin, lo demas segui al pie de la letra y quedo increíble a todos les encanto☺️ es la primera de tus recetas que preparo pero seguire haciendo mas ❤️
I followed along for how to make the batter. I was unable to make the sauce and opt for store bought orange sauce this round but can’t wait to make again for the sauce! I have to say the measurement for the batter were spot on! I read the comments before hand and used canola oil which was perfect!! I fried for 5 minutes and did a double fry and my chicken was amazing!!! I have never left a review before but I almost cried since it’s hard to find good recipes. I can’t wait to try your other recipes!
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Amazing orange chicken I added some cayenne to give it a kick and it’s so good! I also did the double fry and it’s worth it. I prepare ahead of time so I can just fry and sauce when dinner comes around. Thanks Ian!
Hi Maria,
Great meal prep idea! Thanks for giving the recipe a try 🙂
I was a little skeptical as I have never used orange juice in any of my recipes but my word this was absolutely delicious! My family loved it! The fresh ginger balanced out the tanginess of the orange juice which was perfect! I used 4 tsp of sugar as I didn’t want it to be too sweet and served it with plain boiled rice.
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I LOVE this recipe! My family immigrated from the Philippines to the States and have worked in the food industry. They’ve made orange chicken 1000x over, but I’ve never learned their recipe. Tried this one after have a crazy craving and I can say it’s top notch! This is my go to Orange chicken recipe for when I need a little taste of home 🙂
One of the best recipes I’ve stumbled upon on Pinterest. Cooking is an art form and happy to say IanKewks has mastered it! 10/10 will make again.
I appreciate the kind words! Happy cooking! 🙂
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This is my GO TO recipe for orange chicken. I always have success with it & it’s so easy. Highly recommend it!
Hi Lee, I’m so happy to hear you enjoyed this!
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