Crispy Chinese Orange Chicken Recipe – The Ultimate Homemade Takeout Classic
Sweet, tangy, crispy, and bursting with citrus flavor—Chinese Orange Chicken is one of the most beloved takeout dishes of all time. That golden, crunchy chicken coated in a glossy orange-infused sauce delivers comfort and excitement in every bite.
This Crispy Chinese Orange Chicken recipe lets you recreate that iconic takeout favorite at home. With perfectly fried chicken and a vibrant sauce that strikes the ideal balance between sweet and savory, this dish brings restaurant-style flavor straight to your kitchen.
Why Orange Chicken Is a Takeout Classic
Orange chicken is all about contrast. Crispy chicken meets a smooth, sticky sauce that’s brightened with citrus. The result is bold without being overwhelming and indulgent without feeling heavy.
It’s familiar, comforting, and always satisfying—no wonder it’s a staple on Chinese-American menus everywhere.
Recipe Overview
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Difficulty Level: Intermediate
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Prep Time: 20 minutes
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Cook Time: 15 minutes
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Total Time: 35 minutes
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Cooking Method: Frying and Glazing
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Estimated Cost: Medium
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Number of Servings: 1 bowl per serving
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Best Season: All seasons
Ingredients
This recipe uses a flavorful combination of ingredients that create the signature orange chicken taste. The sauce brings together sweetness, tang, and savory depth, while the coating ensures a crisp, golden finish.
Equipment Needed
A few simple kitchen tools are all you need to achieve crispy chicken and a silky sauce:
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Mixing bowls
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Frying pan or wok
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Slotted spoon
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Saucepan
Using the right tools helps maintain crispiness and even cooking.
How to Make Crispy Chinese Orange Chicken
Step 1: Prepare the Chicken
The chicken is cut into bite-sized pieces and coated evenly. This creates a light crust that fries up crisp and golden.
Step 2: Fry Until Crispy
Fry the chicken in hot oil until crunchy on the outside and fully cooked inside. Frying in batches helps keep the coating crisp.
Step 3: Make the Orange Sauce
The sauce is simmered until smooth and glossy, releasing a bright citrus aroma. As it thickens, the flavors deepen and balance beautifully.
Step 4: Toss and Glaze
The fried chicken is added to the sauce and gently tossed until every piece is coated in that sticky orange glaze.
Flavor and Texture Experience
This orange chicken delivers:
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Crunchy, golden chicken
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Sweet and tangy citrus glaze
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Savory depth with a glossy finish
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Balanced flavor in every bite
It’s bold, comforting, and incredibly addictive.
Serving Suggestions
Crispy Chinese Orange Chicken pairs perfectly with:
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Steamed white rice
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Fried rice
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Chow mein or lo mein
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Stir-fried vegetables
It also works well as a party-style dish or family favorite.
Cuisine and Dietary Information
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Cuisine: Chinese-American
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Course: Main Course
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Cooking Method: Frying
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Dietary Notes:
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Dairy-Free
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Helpful Cooking Tips
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Fry in small batches for crispiness
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Let excess oil drain before glazing
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Toss gently to maintain crunch
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Serve immediately for best texture
Simple techniques ensure takeout-quality results.
Frequently Asked Questions
Is orange chicken spicy?
No, it’s sweet and tangy rather than spicy.
Can orange chicken be made ahead of time?
It’s best served fresh for maximum crispiness.
What gives the sauce its flavor?
The combination of citrus and savory elements creates its signature taste.
Is this dish kid-friendly?
Yes, its sweet flavor makes it popular with all ages.
Can this be enjoyed year-round?
Absolutely. It’s perfect any time of the year.
Final Thoughts
This Crispy Chinese Orange Chicken Recipe brings the ultimate takeout classic right into your home. Crunchy chicken, bright citrus glaze, and bold flavor make it a dish that’s comforting, satisfying, and unforgettable.
This Chinese Orange Chicken features perfectly crispy chicken pieces coated in a homemade orange sauce made with fresh citrus. The double-frying technique ensures the coating stays crunchy even after being sauced.
- 2 lbs boneless skinless chicken thighs (cut into 1.5-inch pieces)
- 1 cup cornstarch
- 2 eggs (beaten)
- Vegetable oil for frying
- 2 oranges Zest of
- 1 cup fresh orange juice
- 1/3 cup soy sauce
- 1/4 cup rice vinegar
- 1/3 cup honey
- 3 tablespoons brown sugar
- 2 tablespoons ketchup
- 1 tablespoon sesame oil
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 2 tablespoons cornstarch mixed with 3 tablespoons water (slurry)
- Green onions and sesame seeds for garnish
- 1 Pat the chicken pieces completely dry with paper towels. This is crucial for crispy coating.
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Set up a breading station: beaten eggs in one bowl, cornstarch in another. Season the cornstarch with 1/2 teaspoon salt and 1/4 teaspoon white pepper.- 3
Dip each chicken piece in egg, then coat thoroughly in cornstarch, shaking off excess. Place on a wire rack.- 4
Heat 2 inches of vegetable oil in a deep pan or wok to 325°F. Fry chicken in batches for 3-4 minutes until light golden and cooked through. Don't overcrowd the pan.- 5
Transfer fried chicken to a wire rack. Let rest for 5 minutes while you heat the oil to 375°F.- 6
Fry the chicken a second time for 2-3 minutes until deep golden brown and extra crispy. Drain on a wire rack.- 7
While chicken rests, make the sauce. In a small bowl, whisk together orange juice, soy sauce, rice vinegar, honey, brown sugar, ketchup, and sesame oil.- 8
In a large wok or skillet, heat 1 tablespoon oil over medium-high heat. Add garlic, ginger, and red pepper flakes. Stir-fry for 30 seconds until fragrant.- 9
Add the orange zest and sauce mixture. Bring to a simmer and cook for 2-3 minutes.- 10
Give the cornstarch slurry a stir and add it to the sauce. Cook for 1-2 minutes until the sauce thickens and becomes glossy.- 11
Add the crispy chicken to the wok and toss quickly to coat evenly with the sauce. Work fast so the coating stays crispy.- 12
Transfer to a serving plate, garnish with green onions and sesame seeds, and serve immediately with steamed rice..NoteFor the crispiest results, make sure your chicken is very dry before breading and your oil is at the correct temperature. A deep-fry thermometer is invaluable. The sauce should coat the chicken just before serving – letting it sit will make the coating soggy. If you prefer less sweet, reduce the honey and brown sugar by half.
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