Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chinese Orange Chicken: A Zesty Chinese Recipe for Crisp, Sticky Perfection

Recipe by Evelyn Marcella Rivera

Experience a homemade twist on a Chinese-American takeout favorite! This recipe delivers bite‑sized, crispy chicken smothered in a tangy, sweet, and sticky orange sauce bursting with bright citrus notes. Perfect for a family dinner or a festive gathering, it’s the ultimate dish for those craving bold, zesty flavors in a simple, satisfying meal.

  • Total Time45 minutes

Ingredients

Units Scale

For the Chicken:

  • 500 g Chicken thighs or breasts (Cut into bite‑sized pieces; season with salt and pepper)

To taste: Ground black pepper For seasoning the chicken

  • 1 cup Cornstarch (For coating the chicken double-dredge for extra crispiness is optional)
  • Vegetable oil (For deep-frying enough to cover the chicken)

For the Orange Sauce:

  • 1 cup Fresh orange juice (Freshly squeezed for bright citrus flavor)
  • 2 tbsp Orange zest (From 1-2 oranges)
  • 3 tbsp Low-sodium soy sauce
  • 2 tbsp Rice vinegar
  • 1/3 cup Granulated sugar (Adjust based on desired sweetness)
  • 2 cloves Garlic (minced)
  • 1 tbsp Fresh ginger (minced)
  • 1/2 cup Chicken broth (Or water to adjust sauce consistency)
  • 1 tsp Cornstarch (Dissolved in 1 tbsp water optional, for extra thickening)
  • 1/4 tsp Red chili flakes (Optional for a slight kick)
  • 1 tsp Sesame oil (For finishing the sauce)

Instructions

Prepare and Dredge the Chicken:

  1. Season the chicken pieces with salt and pepper.
  2. Place the chicken in a mixing bowl and toss with the cornstarch until evenly coated.
  3. (Optional: For extra crispiness, dip the chicken in a beaten egg before coating with cornstarch.)

Fry the Chicken:

  1. Heat vegetable oil in a deep fryer or large skillet/wok to 350°F (175°C).
  2. Fry the chicken in batches for 5–7 minutes until golden and crispy.
  3. Use tongs to transfer the fried chicken onto paper towels to drain excess oil.

Make the Orange Sauce:

  1. In a saucepan over medium heat, combine the orange juice, orange zest, soy sauce, rice vinegar, granulated sugar, minced garlic, minced ginger, and chicken broth.
  2. Bring the mixture to a simmer and let it cook for 3–4 minutes until the sugar dissolves and the flavors meld.
  3. Stir in the dissolved cornstarch (if using) and simmer for another 1–2 minutes until the sauce thickens to a sticky consistency.
  4. Finish by stirring in the sesame oil.

Toss and Serve:

  1. Place the crispy chicken pieces in a large bowl and pour the hot orange sauce over them.
  2. Toss gently until each piece is well coated with the sticky glaze.
  3. Garnish with sliced green onions and toasted sesame seeds. Serve immediately with steamed rice or your favorite side.

Notes

  • For even crispier chicken, consider double-dredging (dip in egg, then cornstarch, then repeat).
  • Adjust the sweetness and tanginess of the sauce by modifying the sugar or vinegar to suit your taste.
  • Serve immediately for optimal crispiness, as the sauce may cause the chicken to soften over time.
  • This dish pairs wonderfully with steamed jasmine rice or a light stir-fried vegetable medley.

Enjoy your Chinese Orange Chicken—a delicious, zesty, and indulgently sticky dish that brings restaurant-quality Chinese flavors to your home!

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Calories: 450

Find it online: https://blesseddish.com/chinese-orange-chicken-a-zesty-chinese-recipe-for-crisp-sticky-perfection/