Chinese Orange Chicken

This authentic Chinese orange chicken delivers the perfect balance of sweet and savory flavors with tender marinated chicken pieces coated in a glossy, aromatic sauce. Ready in under an hour, this homemade version rivals your favorite takeout spot with its vibrant orange glaze and satisfying texture that will have everyone asking for seconds.

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Course: Main Course

Cuisine: Chinese

Keyword: Orange Chicken

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings:

Calories: 185kcal

Equipment

Ingredients

For the Chicken:

4 boneless skinless chicken breasts cut into cubes
1 garlic clove minced
1 knob ginger minced
1 tablespoon dry sherry
1/2 tablespoon cornstarch

For the Sauce:

1/3 cup orange juice
2 tablespoons dark soy sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
1/4 teaspoon chili paste

Instructions

Place the cubed chicken in a bowl with the garlic, ginger, dry sherry, and cornstarch. Mix well and marinate for 30 minutes.
While the chicken is marinating, prepare the sauce by combining orange juice, dark soy sauce, sesame oil, brown sugar, and chili paste in a small bowl. Whisk until smooth.
When the chicken is nearly ready, heat the wok over high heat and add a bit of oil.
Add the marinated garlic and ginger to the wok and stir-fry until aromatic, about 30 seconds.
Add the marinated chicken and stir-fry until it changes color and is nearly cooked through, about 3-4 minutes.
Push the chicken up to the sides of the wok, making a well in the middle.
Pour the prepared sauce into the well in the center of the wok.
Mix the sauce and chicken together, tossing to coat evenly.
Stir-fry for another minute until the sauce is glossy and the chicken is fully cooked. Serve hot.

Notes

Cut chicken into uniform 1-inch cubes for even cooking and better sauce adherence

Fresh orange juice works best, but you can substitute with bottled juice if needed

If you don't have dry sherry, substitute with rice wine or dry white wine

The cornstarch in the marinade helps create a velvety texture and helps the sauce stick better

Make sure your wok is very hot before adding ingredients for the best sear and flavor development

This dish can be prepped ahead by marinating the chicken up to 4 hours in advance

Serve immediately over steamed rice for best results as the sauce can thin out if left sitting

Nutrition