Real Recipes From Real Home Cooks ®

orange chicken

a recipe by
Francine Lizotte
Surrey South, BC

This is one of the most popular Chinese takeout items. Now with this recipe, you can make it at home!

serves 4 servings
prep time 15 Min
cook time 15 Min
method Deep Fry

Ingredients For orange chicken

  • 1/2 c
    orange juice
  • 3 Tbsp
    brown sugar
  • 1 Tbsp
  • 2 Tbsp
    rice vinegar
  • 1 1/2 Tbsp
    low-sodium soy sauce
  • 1/2 tsp
    sesame oil
  • 1/4 tsp
    red pepper flakes, or to taste
  • 1/2 Tbsp
    canola oil
  • 1 Tbsp
    ginger, minced
  • 2 lg
    cloves garlic, pressed
  • 1/2 Tbsp
    orange zest
  • 1 Tbsp
    cornstarch (mixed with 1/2 cup cold water)
  • 1 c
    unbleached all-purpose flour
  • 1/3 c
  • 1 tsp
    ground himalayan pink salt, or to taste
  • 1/2 tsp
    freshly ground black pepper, or to taste (i always use mixed peppercorns)
  • 1 lg
    free-range egg
  • 1 Tbsp
    vegetable oil such as canola
  • 1 lb
    chicken breasts (substitute boneless, skinless chicken breasts), cut into bite-sized pieces
  • 4 c
    canola oil, or as needed
  • 1/2 Tbsp
    sesame seeds
  • 1 lg
    green onion, finely sliced

How To Make orange chicken

  • 1
    In a measuring cup, add orange juice, brown sugar, honey, rice vinegar, soy sauce, sesame oil and red pepper flakes. Whisk until blended and set aside.
  • 2
    In a bowl, add flour, cornstarch, salt and pepper; whisk well and set aside.
  • 3
    In a medium bowl, whisk together egg and canola oil. Add chicken pieces and toss to coat.
  • 4
    Dredge meat in the flour mixture, shaking off any excess flour, and place them on a baking sheet lined with parchment paper.
  • 5
    In a heavy-bottom skillet, add 4 cups oil and bring the temperature between 350-355ºF. Working in batches, add floured chicken pieces and fry until light golden and crispy, about 2 minutes, tossing often.
  • 6
    Using a spider strainer, transfer the fried pieces to a wire rack sitting on a baking sheet lined with paper towels. Set aside while frying another batch.
  • 7
    Increase the oil temperature to 385ºF and, working in batches, fry the pieces again until golden brown and crispier. Set aside while double frying the others.
  • 8
    In a large deep skillet over medium heat, add ½ tbsp. canola oil. When hot, add ginger and garlic; sauté for 1 minute.
  • 9
    Pour in the orange sauce, increase the heat to medium-high, add orange zest and whisk to blend; bring the mixture to a boil.
  • 10
    Pour in cornstarch mixture; stir until sauce thickens, about 45 seconds.
  • 11
    Add fried chicken pieces and toss them until nicely coated.
  • 12
    Serve immediately with a side of rice. Sprinkle on sesame seeds and green onions.
  • 13
    To view this popular Chinese takeout item on YouTube, click on this link >>>