Chinese Orange Chicken
Crispy, sweet, and tangier than ever, this Chinese Orange Chicken recipe brings the iconic Panda Express takeout flavor right to your home kitchen.
Chinese Orange Chicken
- Publisher: Crisprecipe
- Cuisine: Chinese-American
- Category: Main Course, Chicken
- Prep Time:
- Cook Time:
- Servings: 4
- Calories: 450 calories
Nothing beats the crunch of perfectly fried chicken coated in a sticky glaze. It is pure magic. Each golden bite releases a bright burst of citrus oils, balanced beautifully by the deep warmth of garlic and soy sauce. This homemade version elevates the humble takeout classic to gourmet status.
While inspired by Hunan cuisine, this dish actually found its fame in America. Chef Andy Kao created it. He blended traditional Chinese wok techniques with the sweet, citrusy flavors that American diners crave during busy weeknights. Today, it stands as a global symbol of comfort food.
Achieving that shatteringly crisp coating requires a simple double-dredging technique. Cornstarch is the secret. Lightly dusting the marinated meat before dipping it into egg wash ensures the ultimate crunchy barrier against the heavy glaze. Your chicken will stay incredibly crispy even after being tossed in sauce.
The sauce relies heavily on fresh orange zest for its vibrant, aromatic punch. Avoid bottled concentrates here. Combining real juice with brown sugar and rice vinegar creates a complex sweet-and-sour profile that cuts through the rich fried meat. A touch of chili flakes adds a subtle, warming kick.
Serve this crowd-pleaser hot over a bed of fluffy jasmine rice. It disappears in minutes. Whether you are hosting a lively game night or treating your family, this recipe turns dinner into a festive celebration. It easily outshines any delivery box you could order.
Recipe
Bring the beloved taste of your favorite Chinese-American bistro home with this foolproof, crispy Chinese Orange Chicken recipe.
Ingredients
- 1.5 lbs chicken thighs, cut into 1-inch cubes
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon sesame oil
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 large egg, beaten
- Oil for frying (vegetable or canola oil)
- 1 tablespoon orange zest (from 1 fresh orange)
- 1/2 cup fresh orange juice
- 3 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon red chili flakes
- 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
- Green onions and sesame seeds for garnish
Method Instructions
- Marinate the chicken cubes in soy sauce, Shaoxing wine, and sesame oil for 15 minutes.
- In a bowl, whisk together the cornstarch and all-purpose flour.
- Dip marinated chicken pieces into the beaten egg, then dredge thoroughly in the flour-cornstarch mixture.
- Heat frying oil in a deep pot or wok to 350°F (175°C).
- Fry the chicken in small batches for 4 to 5 minutes until golden brown and crispy, then drain on a wire rack.
- In a separate skillet, combine orange juice, zest, brown sugar, rice vinegar, garlic, ginger, and chili flakes over medium heat.
- Bring the sauce mixture to a gentle simmer, then stir in the cornstarch slurry to thicken.
- Toss the fried chicken quickly into the thickened sauce until every piece is beautifully coated.
- Garnish with sliced green onions and toasted sesame seeds before serving immediately.
Recipe Video
The Original Orange Chicken by Panda Express – step‑by‑step recipe tutorial
Rated: 4.9 of 5.0 from 1240 reviews.
Recipe Tags: Chinese Orange Chicken, Panda Express Orange Chicken, Crispy Chicken, Sweet and Sour Chicken, Chinese Takeout
Servings
To serve your homemade Chinese Orange Chicken like a pro, pair it with these traditional accompaniments:
- Steamed Jasmine Rice: The clean, fragrant flavor of jasmine rice absorbs the delicious orange glaze perfectly.
- Egg Fried Rice: For an authentic takeout experience, serve alongside wok-fried rice tossed with peas and carrots.
- Stir-Fried Broccoli: Lightly steamed or stir-fried broccoli florets add a fresh, crunchy element to the plate.
- Chow Mein: Tossed noodles with cabbage and soy sauce make a hearty companion to the crispy chicken.
Tips
- Use chicken thighs instead of chicken breasts for a juicier and more flavorful bite.
- Always zest your orange before juicing it to make the prep work much easier.
- Keep the frying oil temperature steady at 350°F to prevent the chicken from absorbing too much oil.
- Double fry the chicken pieces for 1 minute right before tossing in the sauce for extra crunch.
- Do not crowd the frying pot; frying in small batches ensures even cooking and maximum crispiness.
- Use fresh ginger and garlic rather than powdered versions to achieve the most vibrant aroma.
- Adjust the amount of red chili flakes to easily customize the heat level of your sauce.
- Toss the chicken in the sauce immediately before serving so the coating remains shatteringly crisp.
- Let the marinated chicken sit at room temperature for 10 minutes before frying to ensure even cooking.
- Use a wire rack instead of paper towels to drain the fried chicken to keep the bottom pieces crunchy.
Ingredient Substitutes
If you do not have all the ingredients on hand, you can easily use these simple substitutes:
- Shaoxing Wine Substitute: Use dry sherry or pale dry white wine in equal measurements.
- Rice Vinegar Substitute: Apple cider vinegar works beautifully as a tangy alternative.
- Chicken Thighs Substitute: Skinless, boneless chicken breasts or firm tofu cubes can be used.
- Brown Sugar Substitute: Honey or maple syrup can provide a rich, sticky sweetness to the glaze.
- Cornstarch Substitute: Potato starch or tapioca starch can be used for the crispy coating.
Remarks
Mastering this Chinese Orange Chicken recipe allows you to skip the delivery fees while enjoying restaurant-quality results right at home. The balance of crispy texture and vibrant citrus glaze is sure to make this a highly requested favorite in your weekly dinner rotation.