chinese orange chicken

Chinese Orange Chicken that is way better than take-out!

Chinese Orange Chicken

Boneless Skinless Chicken Breasts

Eggs (whisked)

Cornstarch

Flour

Oil (for frying)

Orange Juice

Sugar

Tablespoons Rice Vinegar (or White Vinegar)

Tablespoons Soy Sauce (use tamari

Ginger

Garlic Powder (or 2 garlic cloves, finely diced)

Red Chili Flakes

Orange Zest (from 1 orange)

Tablespoon Cornstarch

Green Onions

Orange Zest

In a medium pot, add orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for 3 minutes.

In a small bowl, whisk 1 Tablespoon of cornstarch with 2 Tablespoons of water to form a paste. Add to orange sauce and whisk together. Continue to cook for 5 minutes, until the mixture begins to thicken. Once the sauce is thickened, remove from heat and add orange zest.

Place flour and cornstarch in a shallow dish or pie plate. Add a pinch of salt. Stir.

Dip chicken pieces in egg mixture and then flour mixture. Place on plate.

Heat 2 -3 inches of oil in a heavy-bottomed pot over medium-high heat. Using a thermometer, watch for it to reach 350 degrees.

Working in batches, cook several chicken pieces at a time. Cook for 2 - 3 minutes, turning often until golden brown. Place chicken on a paper-towel-lined plate. Repeat.

Toss chicken with orange sauce. You may reserve some of the sauce to place on rice. Serve it with a sprinkling of green onion and orange zest, if so desired.

Easy Chinese orange chicken recipe that&#039;s a healthier version. Lean chicken breast stir-fried and simmered in a sweet and tangy citrus sauce.

orange juice

orange zest (optional)

unsalted chicken broth

soy sauce

honey

rice vinegar (or lemon juice)

red chili flakes

cornstarch

water

garlic

ginger

½ pounds boneless skinless chicken breast

salt

black pepper

sesame oil

vegetable oil

green onions

sesame seeds

Make the Sauce

Whisk together orange juice, zest, chicken broth, soy sauce, honey, rice vinegar, and chili flakes in a medium-sized bowl.

Make a Cornstarch Slurry

Whisk together 2 teaspoons cornstarch with 4 teaspoons water in a small bowl to make a cornstarch slurry.

Orange Sauce

Mince Aromatics

Mince 1 tablespoon garlic and 1 tablespoon ginger. Set aside.

Prepare the Chicken

Cut the chicken breast into 1-inch cubes. In a medium bowl, combine 1 teaspoon kosher salt, ½ teaspoon pepper, and ½ teaspoon sesame oil.

Fry the Chicken

Heat a large saute pan or wok over medium-high heat. Add 2 tablespoons vegetable oil, once hot, add the chicken in a single layer in the pan. Cook without moving for 2 minutes, and then stir and cook for an additional 2 minutes.

Simmer the Sauce

Add garlic and ginger, stir-fry until fragrant, 30 seconds. Add the sauce to the pan and allow it to simmer and bubble, 1 to 2 minutes. Mix the cornstarch slurry and then gradually add it to the pan, constantly stirring to combine. Cook until the sauce thickens, 1 minute. Season with more salt and pepper as needed.

Garnish and Serve

Garnish with sliced green onions and sesame seeds. Serve with your choice of sides like rice and vegetables.

Chicken

https://www.youtube.com/watch?v=liRJPH3wifg

This easy Chinese orange chicken recipe is a healthier homemade option. Lean chicken breast stir-fried and simmered in a sweet and tangy orange sauce.
__ ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️__

🖨 PRINT THE RECIPE:
https://www.jessicagavin.com/one-pan-chinese-orange-chicken/

🕑 INSTRUCTIONS:
00:00 Intro
00:30 Make the Orange Sauce
01:19 Make the Cornstarch Slurry
01:41 Mince Aromatics
02:03 Prepare the Chicken
02:35 Fry the Chicken 
03:12 Simmer the Sauce
04:05 Garnish and Serve

✅ INGREDIENTS:
• ½ cup orange juice
• 1 teaspoon orange zest
• ⅓ cup unsalted chicken broth
• 2 tablespoons soy sauce
• 3 tablespoons honey
• 2 teaspoons rice vinegar
• ⅛ teaspoon red chili flakes
• 2 teaspoons cornstarch
• 4 teaspoons water
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 ½ pounds boneless skinless chicken breast
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon sesame oil
• 2 tablespoons vegetable oil
• 1 orange, cut into slices for garnish
• 1 tablespoon sliced green onions
• ½ teaspoon sesame seeds

📕 MY COOKBOOK (affiliate):
• Easy Culinary Science for Better Cooking: https://amzn.to/36pdzAV

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• Website: https://www.jessicagavin.com/
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❤️ Thanks for watching!

Mix the sauce ingredients

Make the cornstarch slurry

Mince garlic and ginger

Cut and season the chicken

Stir-fry the chicken

Simmer the sauce

Garnish and serve

Easy Orange Chicken Stir-Fry

This Chinese Orange Chicken is made with crispy fried chicken coated in a sticky orange chicken sauce.

chicken thighs (about 6 thighs, or 3 chicken breasts*)

all-purpose flour

vegetable oil (canola, sunflower etc.)

vegetable oil (for frying depending on the size of your pan)

orange (you'll need the juice and zest)

rice vinegar (or white vinegar)

brown sugar (packed)

garlic (minced, garlic

cornstarch (mixed with 1 tbsp water)

green onions (chopped)

red pepper flakes

Cut chicken into 1-inch cubes.

In a medium bowl, mix together the flour, cornstarch, salt and pepper. Add the egg, oil and water, whisking until smooth.

Add the chicken cubes to the mixture, making sure the chicken gets thoroughly coated. Cover and chill for 30 minutes in the fridge. (If you&#x27;re in a hurry, 10 minutes will do.)

In a medium saucepan or deep fryer, add 2 inches of oil and heat to 350˚F (177˚C). Line a plate with paper towels and set aside.

Add the marinated chicken cubes in batches of about 10-15 pieces, shaking off excess batter if needed. Deep fry for 2-3 minutes until golden, turning halfway through with a slotted spoon for even browning.**

Remove to the plate and cover with foil to keep warm while you make the sauce.

To a medium saucepan, add orange juice, orange zest, soy sauce, vinegar, brown sugar, and garlic.

Place the saucepan over medium heat and bring to a low boil. Carefully taste a few drops and adjust sugar, soy sauce and vinegar to suit your preference.

Mix the cornstarch and water in a cup to make a slurry and pour into the sauce. Stir constantly until the sauce coats the back of a spoon. (This can take as little as 30 seconds or as long as several minutes.)

Add the fried chicken and toss until the sauce coats it thoroughly.

Garnish with optional sesame seeds, green onions and red pepper flakes. Serve immediately.

Orange Chicken Sauce

Do you love takeout but can&#x27;t find a good one close to your house? Try our Easy Asian Orange Chicken and sit back for a faux takeout meal!

Easy Asian Orange Chicken

lbs boneless skinless chicken breasts

all purpose flour

egg (beaten)

pepper

oil (for frying)

rice vinegar

brown sugar

ginger root (minced)

garlic (minced)

Combine flour, salt, and pepper.

Dip chicken in egg mixture and shake in flour mixture to coat.

Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.

Meanwhile, in a large saucepan combine orange juice, rice vinegar, and soy sauce.

Blend well over medium heat for a few minutes.

Stir in brown sugar, orange zest, ginger and garlic. Bring to a boil.

Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly.

Slowly stir cornstarch mixture into sauce until it thickens.

Pour sauce over breaded chicken, and if desired add red pepper flakes.

https://embed.mediavine.com/videos/ntcakaoaugjumck7bhmv

Do you love takeout but can't find a good one close to your house? Try our Easy Asian Orange Chicken and sit back for a faux takeout meal!

Orange Chicken

Chinese Takeout Orange Chicken is a quick, easy, delicious meal ready in 30 minutes. It’s healthier than takeout — can be pan-fried, air fried, or baked.

Orange Chicken (Chinese Takeout Recipe)

chicken thighs

eggs, beaten

oil (if pan-frying)

garlic,

ginger,

white vinegar

sugar

Use a paper towel to pat the chicken completely dry. Cut the chicken 1-inch cubes, and season well with salt and pepper. Set aside for 5 minutes.

Prepare a shallow plate with beaten eggs and another with cornstarch. Dip one piece of chicken at a time into the egg wash, then evenly coat in the cornstarch.

Cook the chicken on the stove, in the oven, or in the air fryer:

To pan fry: Heat oil in a large skillet over medium-high heat for until the hot oil shimmers, about 3-4 minutes. Fry the chicken in two batches for 6-8 minutes until golden brown and cooked through, flipping once. Transfer to a paper towel lined plate and allow the chicken to rest. 

To cook in the oven: Preheat oven to 375F. Place the coated chicken on a parchment-lined half sheet baking pan in a single layer. Bake until cooked through, flipping once

To cook in the air fryer: Place coated chicken in a single layer in the air fryer basket. Spray with cooking oil spray. Air fry at 350F for 15 minutes until golden brown. You may have to cook in batches depending on the size of your air fryer.

In a small mixing bowl, combine garlic, ginger, orange juice, soy sauce, vinegar, sugar, sesame oil, and cornstarch. Whisk well until smooth.

In a large skillet, heat the sauce over medium heat. Heat until simmered and thickened to a desired consistency, about 3-4 minutes, stirring constantly.

Garnish with green onions and serve warm with a bowl of steamed rice.

This easy Slow Cooker Orange Chicken and Broccoli&nbsp;has all of the flavors that you crave, but it’s a whole lot healthier than take-out!

Slow Cooker Orange Chicken and Broccoli

chicken

Salt and pepper

orange marmalade

broccoli

Rice (for serving)

green onions and sesame seeds (for serving)

Spray liner of a slow cooker with cooking spray.

Season chicken with salt and pepper and place in a large zip-top bag. Add cornstarch to the bag, seal the bag, and toss to coat the chicken pieces. Place chicken in the bottom of the prepared slow cooker.

In a medium bowl, whisk together orange marmalade, soy sauce, sesame oil, garlic and ginger. Pour sauce over chicken. Stir to make sure that all of the chicken pieces are coated in sauce.

Cover slow cooker and cook on LOW for 3-4 hours (or on HIGH for 1 ½ - 2 hours). During the final 15 minutes of cooking, add broccoli to slow cooker. If the sauce looks too thick at this point, feel free to add water, as necessary, to reach desired consistency.

Spoon chicken, broccoli, and sauce over rice. Garnish with sliced green onions and sesame seeds, if desired.

Tender chunks of lightly-battered chicken in sweet, sour, orange glaze. A homemade Chinese classic that's tastier and healthier than take-out [not deep fried] [naturally gluten-free]

Adapted from  The Chinese Stir Fry Sauce Cookbook

For The Orange Sauce:

oranges

soy sauce (use Tamari for gluten-free)

Shaoxing wine (or substitute dry sherry)

white sugar

peanut oil [see notes]

garlic cloves,

ginger root

For The Marinade:

chicken breasts

egg,

For The Stir Fry:

Orange Sauce (from above)

scallions

orange zest

Make The Orange Sauce

In a large bowl combine orange zest (or minced tangerine peel) with the orange juice, rice vinegar, soy sauce, wine or sherry, sugar, cornstarch and salt. Mix until the cornstarch is fully dissolved.

Heat oil in a large skillet over medium high heat. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute.

Give the sauce ingredients a stir and pour into the pan. Once it comes to a simmer, cook, stirring, until the sauce thickens enough to coat the back of a spoon, 30 seconds to a minute. Transfer sauce to a bowl quickly to stop the cooking process. Set sauce aside to cool. When cool, the sauce can be stored in an airtight container in the fridge for 1 week or in the freezer for up to 2 months.

Marinate The Chicken

In a large bowl combine chicken pieces with the 1 tablespoon oil and ½ teaspoon salt. Mix well and let the chicken marinate for 10-15 minutes.

Pour the beaten egg into the bowl with the chicken and mix well. Add cornstarch and toss to form an uneven coating with little bits of dry cornstarch left unincorporated.

Stir Fry The Chicken

Heat oil in a large nonstick skillet or wok over medium-high heat until hot. Add all the chicken to the pan, spreading it out into a single layer. Use tongs to separate the pieces of chicken if they're sticking together.

Cook the chicken undisturbed for 2-3 minutes, or until the bottom turns golden. Flip to brown the other side and cook for another 2-3 minutes, until golden and cooked through. Transfer chicken to a plate. Remove the pan from the stove and let it cool for 2-3 minutes. Wipe out the extra oil from the pan using a couple of layers of paper towel attached to a pair of tongs. Return the pan to the stove over medium-high heat. Return chicken to the pan and pour in the sauce. Stir for 30 seconds or until chicken is coated with sauce and heated through. Add garnishes if you like. Serve hot.

WAYYYY Better than takeout.  Thank you so much for this recipe

This recipe was great!  It really is easy and tastes as good if not better than take out, nice bright flavor!

The ultimate Chinese Orange Chicken made with crispy chicken in a delicious orange sauce. Don&#039;t forget to check out my step by step photos and tips above!

Eggs

Orange Juice (fresh)

Rice Vinegar

tbsp Soy Sauce use tamari for a gluten-free dish

Garlic Powder

tsp sesame oil

Orange oranges

Green Onions (chopped)

Mix all the ingredients for the sauce except the corn starch in a bowl and set aside. Mix the cornstarch with 2 tablespoons of water or orange juice in a small bowl and set aside.

Pour the sauce into a large skillet and place over medium heat, stirring occasionally. Once the sauce is bubbling, stir in the cornstarch slurry and continue cooking until thickened about 4 minutes. Remove from heat and set aside until the chicken is fried.

For the sauce:

Fill a Dutch oven or large skillet with about an inch of oil then place over medium high heat. Monitor temp with a thermometer, you'll want it to be 350F when you start frying.

Crack eggs into a bowl and whisk together and mix the chicken pieces in the egg.

Whisk the flour and cornstarch together in a large bowl. Dredge the chicken pieces in the flour mixture and set aside on a plate or paper towels.

Fry the chicken in batches. Cook until golden brown (2-3 minutes) then flip over and fry on the other side. Once golden transfer to a plate lined with paper and continue frying the remaining chicken in batches. Keep the orange sauce warm on a low heat while frying the chicken.

Add the fried chicken to the warmed orange sauce and toss to cover then sprinkle with green onion and serve over rice.

For the chicken

Dear John,
   I want to thank you for dedicating such a large part of your life to sharing your recipes with the world. I truly adore everything that you create and will continue to follow and like all of your content. You are an outstanding chef and I loved your Orange Chicken recipe! Thank you for inspiring the many people who have used your recipes!
Regards,
-Kiara Little

The most delicious orange chicken I've ever tasted - my husband described it as "Perfection".  I've made it a couple of times now and the only change I've made is that I double the sauce - I'm pretty sure my chicken breasts are much larger than the ones Jon used  and we like our orange chicken on the saucy side.  This recipe is now a family favorite - thank you, Jon!

I love this recipe.  Thank-you for sharing.

This was awesome! I used Swerve for the sugar. That was the only thing I changed. I liked the heat the red pepper flakes added. 

Next time I make it I don’t think I’ll deep fry the chicken. Just because I don’t like doing all of that. I know the texture will be different, but I’m okay with that.

I use your Italian Meringue Buttercream exclusively for my cakes. The next recipe of yours that I’m going to try is the macarons. The way you walk through it in your video makes it feel less intimidating. Wish me luck!

Loved this recipe, taste was amazing! I did add a couple of spoonfuls of orange marmalade as you suggested and I loved how bold the orange flavor turned out. The only minor issue I had was that the sauce was not thickening up but my boyfriend I still loved it so it's a keeper! Thanks!!!

I'm on a trek to make take-out favorites at home and my daughter asked for this one.  she is the one that always orders Orange Chicken.  My husband and I loved it and she liked it.  She said it was almost "too much orange" flavor.  I found it a bit sweeter than the restaurant, so I might try reducing that.  Will it affect the thickening, if I do? The sauce thickened up nicely as is though, so I wonder.  I will surely make this again and try to tweak those two items just to fit us.    I did use gluten free flour and I'm wondering if that may have affected the coating flavor and consistency.  I'll try it next time with both regular and gf.  If anyone knows the answer, I would appreciate the input.  The coating seemed a bit chalky.

Hello! As all your recipes that I have already tried.. your orange chicken  is delicious!! It has become a favorite at our home, thank you for sharing all your wonderful creations ❤️❤️❤️

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Top 8 chinese orange chicken recipes from across the web

The most viewed chinese orange chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed chinese orange chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine