Skip the line at takeout and make your very own orange chicken at home! This tangy and citrusy classic will satisfy any takeaway cravings.
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.
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:
Orange Chicken
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…
In fact, Orange Chicken is 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!
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
Chicken thighs/breast: I may be a bit biased, but I love going for dark meat (aka. thighs) whenever I make orange chicken because of the extra fattiness and juiciness 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!
Cornstarch, flour, ground pepper, soy sauce, sesame oil, egg white, water: These will be the components for our chicken batter. You’ll want to aim for a thin, paint-like batter consistency to ensure the fried chicken remains light and crisp. If you find the batter to be a bit too thick, add more water a tablespoon at a time until you’ve reach the desired consistency.
Ginger, garlic, soy sauce, orange zest, orange juice, brown sugar, rice wine vinegar, shaoxing wine: These will be the ingredients to make that iconic orange chicken sauce. Feel free to adjust the sauce to your preferences; such as adding more or less sugar if needed.
*Note: 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!
Instructions
In a bowl, combine together all the ingredients for the batter. Whisk until you have a smooth and thin, paint-like batter consistency (add more water if it’s too thick). Mix in the chicken until all the pieces are well coated.
Deep fry the coated chicken pieces for about 5-7 minutes, or until fully cooked through and golden.
Double fry (optional, but highly recommended):
Turn the heat to high, and fry the chicken for a second time for around 30-60 seconds until golden brown and crispy. 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 boil for about 2 minutes. Stir in the cornstarch slurry and continue to simmer until the sauce has thickened.
Once thickened, toss in the fried chicken pieces until they’re fully coated in the orange sauce.
Serve immediately. Top with green onions and sesame seeds. Enjoy!
FAQs (Frequently Asked Questions)
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, for conveniency, you can always go for the bottled kinds. Just be sure to choose high-quality orange juice that have minimally-added sugars and/or artificial flavorings.
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 usual.
How long does this keep?
Any 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 350F until hot. While it may not exactly be as crispy as the night before, it still tastes pretty good!
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.
Keep the screen of your device on
Ingredients
350 -450 g chicken, 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 white/black pepper
1/3 cup water (more if too thick)
- Orange Sauce
3/4 cup fresh orange juice
*1/2 tsp orange zest
4 -6 tbsp brown sugar, according to preference
2 tbsp soy sauce
1 tbsp rice wine vinegar
1 tbsp shaoxing wine
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 (add more water if it’s too thick). Mix in the chicken until all the pieces are well coated.
- Deep fry the coated chicken pieces for about 5-7 minutes, or until fully cooked through and golden.
Double fry (optional, but highly recommended): Turn the heat to high, and fry the chicken for a second time for around 30-60 seconds until golden brown and crispy. 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 boil for about 2 minutes. Stir in the cornstarch slurry and continue to simmer until the sauce has thickened.
- Once thickened, toss in the fried chicken pieces until they’re fully coated in the orange sauce.
- Serve immediately. Top with green onions and sesame seeds. Enjoy!
Notes
- 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!
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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 🙂
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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!