Chinese Orange Chicken

Chinese Orange Chicken is one of those dishes that proves homemade can be every bit as satisfying as your favourite takeaway. Bite-sized pieces of chicken are coated until wonderfully crisp, then tossed in a glossy orange sauce that’s sweet, savoury and packed with fresh citrus flavour. The balance of orange juice, fragrant zest, garlic, ginger and soy sauce creates a sauce that clings beautifully to every piece of chicken without becoming overly heavy. Served over steamed rice or alongside stir-fried vegetables, this recipe delivers restaurant-style flavour from your own kitchen while giving you complete control over the ingredients.

What You Can Do Better

• Use fresh orange juice and freshly grated orange zest instead of bottled juice for a brighter, more natural citrus flavour.
• Pat the chicken dry before coating it so the cornflour sticks evenly and creates a crispier crust.
• Shake off excess cornflour before frying to prevent a powdery coating and burnt bits in the pan.
• Cook the chicken in batches instead of overcrowding the pan, allowing every piece to become evenly golden and crispy.
• Add the orange zest after the sauce has thickened to preserve its fresh aroma.
• Toss the chicken with the sauce just before serving so it stays crisp for longer.
• Pair the dish with steamed jasmine rice, broccoli, snow peas or stir-fried vegetables for a complete meal.

Also Read: Tuscan Chicken Stew

Ingredients

For the Chicken

For the Orange Sauce

For Serving

• Steamed jasmine rice
• Sliced spring onions
• White sesame seeds
• Steamed broccoli or stir-fried vegetables (optional)

Also Read: Three Cup Chicken

How to Make Chinese Orange Chicken

1. Place the chicken pieces in a large bowl and season with soy sauce, grated ginger and pepper. Mix well until every piece is lightly coated.
2. Add the cornflour and toss thoroughly until each piece is completely covered. Separate any pieces sticking together and gently shake off the excess coating.
3. Heat about half a centimetre of oil in a large frying pan over medium-high heat. Fry the chicken in batches until deep golden brown, crispy and fully cooked. Transfer to a plate lined with paper towels.
4. In a bowl, whisk together the orange juice, soy sauce, rice vinegar, brown sugar, chicken stock and the cornflour slurry until smooth.
5. Remove most of the oil from the pan, leaving about one tablespoon behind. Add the garlic and ginger and cook for about 30 seconds until fragrant.
6. Pour the prepared sauce into the pan and cook while stirring for 2 to 3 minutes until it becomes thick, glossy and lightly coats the back of a spoon.
7. Stir in the fresh orange zest once the sauce has thickened.
8. Add the crispy chicken to the pan and quickly toss until every piece is evenly coated with the orange sauce.
9. Serve immediately over steamed rice and garnish with spring onions and sesame seeds.

Also Read: Whole Orange Cake

Helpful Tips

• Chicken thighs remain juicier after frying, while chicken breast offers a leaner option.
• Fresh orange zest provides most of the citrus flavour, so don’t skip it.
• If you prefer a spicier version, add chilli flakes or a little sriracha to the sauce.
• Leftovers can be refrigerated for up to 3 days, although the coating will soften over time.
• Reheat in an oven or air fryer to bring back some of the crispiness.

Nutritional Information

Approximate values per serving (recipe serves 4)