Orange Chicken

Skip the takeout and make this incredible crispy orange chicken that's better than any restaurant version! Tender chicken pieces get coated in a craggy, golden batter that perfectly holds onto the sweet and tangy orange sauce. With fresh orange juice, aromatic ginger, and the perfect balance of savory and sweet flavors, this homemade version will have your family thinking you've opened your own Chinese restaurant.

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Course: Main Course

Cuisine: Chinese

Keyword: Chicken

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings:

Calories: 485kcal

Equipment

Ingredients

For the Orange Sauce:

Zest of 1 large orange
Juice of 2 large oranges ¾ cup
¼ cup water
3 tbsp Shaoxing wine
3 tbsp rice vinegar
2 tbsp soy sauce
2 tbsp oyster sauce
¼ cup sugar
1-2 garlic cloves grated
1- inch ginger grated
½ tsp red pepper flakes optional

For the Chicken:

2 lbs boneless skinless chicken breast cut into 1-inch cubes
1 tbsp sesame oil
2 large eggs
½ cup all-purpose flour
½ cup cornstarch
2 tsp salt
½ tsp white pepper
Cooking oil for frying

Instructions

In a medium bowl, whisk together orange zest, orange juice, water, Shaoxing wine, rice vinegar, soy sauce, oyster sauce, sugar, grated garlic, grated ginger, and red pepper flakes if using. Set sauce aside.
In a large bowl, combine chicken cubes with Shaoxing wine, sesame oil, water, and eggs. Mix well to coat all pieces.
Add flour, cornstarch, salt, and white pepper to the chicken mixture. Stir until a thick, wet batter forms and all chicken pieces are evenly coated.
Heat cooking oil to 350°F in a large pot or deep fryer. Working in batches, carefully fry chicken pieces until golden brown and crispy, about 4-5 minutes per batch.
Remove chicken and drain briefly on paper towels. Immediately toss the hot, crispy chicken in the prepared orange sauce until well coated. Serve immediately.

Notes

Shaoxing wine can be substituted with dry sherry or rice wine if unavailable

For extra crispy chicken, double-fry: fry once at 325°F for 3 minutes, rest for 2 minutes, then fry again at 350°F for 2 minutes

The cornstarch is vital for creating those craggy edges that hold the sauce perfectly

Fresh orange juice is essential - bottled juice won't provide the same bright, vibrant flavor

Serve immediately to maintain the crispy texture, as the coating will soften if it sits too long

Leftover sauce can be stored in the refrigerator for up to one week

Nutrition