How to Make the Best Chinese Orange Chicken Recipe

Chinese orange chicken
Cooking Method
Courses ,
Difficulty Intermediate
Prep Time: 30 min Cook Time: 30 min Rest Time: 5 min Total Time: 1 hr 5 mins
Servings 6
Best Season Suitable throughout the year
  • 1 pound skinless chicken breasts
  • 1/2 cup cornstarch
  • 1/4 teaspoon Salt
  • 1/4 teaspoon black pepper
  • 1/4 cup vegetable oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1/4 cup soy sauce
  • 1/4 cup orange juice
  • 1/4 cup honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons water
  • 1 tablespoon orange zest
  • Sliced green onions and sesame seeds for garnish
  1. In a bowl, combine the chicken pieces with the cornstarch, salt, and black pepper. Toss to coat the chicken evenly.

  2. In a wok or large skillet, heat the vegetable oil over medium-high heat. Once the oil is hot, add the chicken and cook for 5-7 minutes, or until golden brown and crispy. Remove the chicken from the pan and set aside on a plate.

  3. In the same pan, add the garlic and ginger and sauté for 1-2 minutes, or until fragrant.

  4. In a separate bowl, whisk together the soy sauce, orange juice, honey, rice vinegar, sesame oil, and red pepper flakes. Add this mixture to the pan and bring to a boil. Allow it to simmer for 2-3 minutes, or until the sauce has thickened.

  5. In a small bowl, whisk together the cornstarch and water. Add this mixture to the pan and stir to combine.

  6. Return the chicken to the pan and toss to coat in the sauce. Cook for an additional 2-3 minutes, or until the chicken is heated through and the sauce has thickened even more.

  7. Remove from heat and garnish with sliced green onions, sesame seeds, and orange zest.

  • To make this recipe even more flavorful, you can marinate the chicken in soy sauce, orange juice, and ginger for 30 minutes before cooking.
  • For a healthier version of this recipe, you can bake the chicken in the oven at 400°F for 20-25 minutes, or until crispy.
  • If you don’t have fresh ginger or garlic, you can use powdered versions instead.
  • To make this recipe gluten-free, use tamari instead of soy sauce.