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ASIAN ORANGE CHICKEN

4.5
(2,121)
1,594 Reviews
228 Photos

This orange chicken recipe is sticky, sweet, and delicious. It tastes similar to
the orange chicken from a popular Chinese restaurant in the mall! It's easier to
make than you think for delicious takeout at home.

Recipe by HARRY WETZEL
Updated on October 16, 2023
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
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recipes using only equipment you'd find in a home kitchen. Staff credentials
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Prep Time:
20 mins
Cook Time:
20 mins
Additional Time:
2 hrs 10 mins
Total Time:
2 hrs 50 mins
Servings:
4
Jump to Nutrition Facts

You don't have to go out to enjoy delicious, Asian-inspired cuisine! Make your
own orange chicken at home with this top-rated recipe. Over 1,300 Allrecipes
community members have rated this recipe 5 stars, so you already know it's going
to be great!



Have some rice on deck because you won't be able to resist the temptation of
immediately biting into this sweet and sticky chicken.




WHAT IS ORANGE CHICKEN?

Orange chicken is a popular item at Chinese restaurants. It consists of small
cubes of chicken that are breaded, pan-fried, and coated in an orange sauce.



The orange sauce is sweet with a little tang and a hint of spice. It's mainly
known for its orange flavor (as you can guess from the name). It's typically
made with orange juice and orange zest to achieve the citrus flavor.




IS ORANGE CHICKEN CHINESE?

Even though you see orange chicken at Chinese restaurants in America, it's not a
typical Chinese dish. Instead, it was popularized by American Chinese
restaurants — alongside General Tso's chicken, which is also not traditional
Chinese food.




HOW TO MAKE ORANGE CHICKEN

You'll find the full step-by-step recipe below, but here's what you can expect
when making orange chicken:




MAKE THE SAUCE

Combine all sauce ingredients in a saucepan. Bring to a boil, then let cool.
Once cool, transfer to a zip-top bag with chicken and place in the refrigerator
to marinate for at least 2 hours.




MAKE THE CHICKEN

After the chicken is marinated, coat it in flour, salt, and pepper. Cook it in a
skillet until it's brown on both sides.




COMBINE SAUCE AND CHICKEN

Add the sauce to an empty skillet and bring it to a boil. Add cornstarch and
water (to thicken it), then the chicken pieces. Let it simmer until everything
is combined.




HOW TO STORE ORANGE CHICKEN

Store orange chicken in an airtight container in the fridge for three to five
days. Reheat the chicken in a skillet — you may need to add water to fix the
sauce's consistency.




HOW TO FREEZE ORANGE CHICKEN

Freeze orange chicken in an airtight container or zip-top freezer bag for up to
three months. Let thaw in the refrigerator overnight.




ALLRECIPES COMMUNITY TIPS AND PRAISE

"I made this for my family and got raves. I didn't have any green onions so I
left onion out and I cut back a little bit on the red pepper flakes. It was so
good. I served it with brown rice and it was perfect. I didn't have any
leftovers even though I used 4 chicken breasts. I will definitely be making this
again," according to Carol.



"LOVED this recipe. Time intensive, but worth the effort. I used fresh oranges
and lemons for juice. I made brown rice and stir fried snow peas, broccoli
flowers, grated carrots, and diced red peppers. Rice went on the plate first,
followed by the veggies, then the chicken, and last the sauce. Delish," raves
jenvan.



"My family, even my 13 year old grandson, loved it. The only change was the
marinating for 2 hours. It was a last minute dinner idea and I didn't have 2
hours so I put it in the freezer for 20 minutes and it worked out fine. Next
time though I will cook the chicken in small batches as it didn't all get as
crispy as I would have liked," says Firebird91.



Editorial contributions by Bailey Fink




INGREDIENTS

Sauce:

 * 1 ½ cups water

 * ⅓ cup rice vinegar

 * ¼ cup lemon juice

 * 2 ½ tablespoons soy sauce

 * 2 tablespoons orange juice

 * 1 cup packed brown sugar

 * 2 tablespoons chopped green onion

 * 1 tablespoon grated orange zest

 * ½ teaspoon minced fresh ginger root

 * ½ teaspoon minced garlic

 * ¼ teaspoon red pepper flakes

 * 3 tablespoons cornstarch

 * 2 tablespoons water

Chicken:

 * 2 large skinless, boneless chicken breasts, cut into 1/2-inch cubes

 * 1 cup all-purpose flour

 * ¼ teaspoon salt

 * ¼ teaspoon pepper

 * 3 tablespoons olive oil


DIRECTIONS

     

 1.  Gather all ingredients.
     
     
     
     Dotdash Meredith Food Studios
     
     

 2.  Combine water, rice vinegar, lemon juice, soy sauce, and orange juice for
     sauce into a saucepan over medium-high heat. Stir in brown sugar, green
     onion, orange zest, ginger, garlic, and pepper flakes; bring to a boil.
     Remove from heat, and cool for 10 to 15 minutes.
     
     
     
     Dotdash Meredith Food Studios
     
     

 3.  Place chicken in a resealable plastic bag. Pour in 1 cup cooled sauce. Seal
     the bag, and refrigerate for at least 2 hours. Reserve the remaining sauce.
     
     
     
     Dotdash Meredith Food Studios
     
     

 4.  Mix flour, salt, and pepper in another resealable plastic bag.
     
     

 5.  Remove chicken from the marinade and place into the bag of seasoned flour.
     Seal the bag and shake to coat.
     
     
     
     Dotdash Meredith Food Studios
     
     

 6.  Heat the olive oil in a large skillet over medium heat. Cook chicken in the
     hot skillet until browned on both sides.
     
     
     
     Dotdash Meredith Food Studios
     
     

 7.  Remove to a paper towel-lined plate and cover with aluminum foil. Wipe out
     the skillet.
     
     

 8.  Pour reserved sauce into the skillet and bring to a boil over medium-high
     heat.
     
     

 9.  Mix together cornstarch and water until completely smooth. Stir into the
     boiling sauce.
     
     

 10. Reduce heat to medium-low, add the chicken, and simmer, stirring
     occasionally, until cooked through, about 5 minutes.
     
     
     
     Dotdash Meredith Food Studios
     
     

 11. Serve over rice and enjoy!
     
     
     
     DOTDASH MEREDITH FOOD STUDIOS 
     
     

I Made It
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NUTRITION FACTS (PER SERVING)

445 Calories 11g Fat 69g Carbs 18g Protein

Show Full Nutrition Label Hide Full Nutrition Label

Nutrition Facts Servings Per Recipe 4 Calories 445 % Daily Value * Total Fat 11g
14% Saturated Fat 2g 9% Cholesterol 34mg 11% Sodium 763mg 33% Total Carbohydrate
69g 25% Dietary Fiber 1g 5% Total Sugars 37g Protein 18g Vitamin C 15mg 73%
Calcium 54mg 4% Iron 3mg 14% Potassium 309mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may
be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on
available nutrient data.

(-) Information is not currently available for this nutrient. If you are
following a medically restrictive diet, please consult your doctor or registered
dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights
Reserved


REVIEWS (1,594)

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What do you think of this recipe? Share your experience to help others.

Add Rating & Review
4.5 out of 5
2121 Ratings
1

36
2

42
3

163
4

514
5

1366
Most helpful positive review
Jeannette

02/04/2006
Great orange flavor - tastes similar to restaurant Crispy Orange Chicken. The
following changes should improve texture... After frying chicken keep warm on
baking sheet in oven. Reduce cornstarch to 2 tsp. and dissolve in 1 Tbsp. water
before wisking into boiling sauce. Transfer chicken to serving platter and pour
sauce over all. Don't heat chicken in sauce or crispy coating will flake off
into sauce. Broccoli, sweet peppers, carrots, snow peas, and/or scallions would
be nice - may need extra sauce if adding veggies.
Read More
Helpful (1,262)
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 * Newest

elcue

11/16/2023
Delicious! Made as written, plus a spoonful of OJ concentrate because we like
bold flavor. This did not overpower the garlic and ginger. Marinated the chicken
for about 4 hours. Thanks to the cook who suggested pouring the sauce over the
chicken when serving. None of the coating fell off.
Read More
Helpful (0)
billyandjanie

11/11/2023
Have made this so many times and it's always a hit.
Read More
Helpful (0)
nanaM12

10/30/2023
Well to say this dish was a hit would be an understatement. Everyone loved it.
There were no left overs. I think it would work well with tofu. I added a touch
of Sriracha sauce. Thank you for this recipe.
Read More
Helpful (0)
Lia

10/22/2023
I made this recipe yesterday, marinated overnight. It does have a wonderful
orange flavor but the sauce looks gelatinous and is rather gross looking. It
also takes away the crispiness of the chicken so a good recipe but the sauce
needs some tweaking. Probably won't go through the hassle of making this again,
it's worth it just to buy from the Chinese restaurant.
Read More
Helpful (0)
Sandy Chin

09/27/2023
Followed the recipe close. Family loved it. Not difficult but is time consuming.
Read More
Helpful (0)
Jason Wiltey

07/28/2023
This was a big hit with my family! I reduced the sauce a bit before adding any
of the slurry and the orange flavor was intense. I topped with some toasted
sesame seeds and made some "Mall Fried Rice" to go with, and it was like I was
in the food court.
Read More
Helpful (0)
Abby Slack Owen

07/04/2023
I made it as is, and we loved it. Wouldn’t change a thing.
Read More
Helpful (0)
DREGINEK

06/24/2023
Very good recipe Harry!! Followed exact but used 1TBLS orange concentrate vs
juice. Only change - if I could go back, is do in two batches. I saw a reviewer
after the fact state that it didn’t get as crispy with the full amount and I
have to agree. Served with rice and Stir Fry Cabbage from this site. Would and
will make again. Thank you!
Read More
Helpful (0)
Wayne Farrell

06/24/2023
I used pork tenderloin instead of chicken and it was delicious.
Read More
Helpful (0)
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