Homemade Orange Chicken

Made popular by Panda Express and a staple in most Chinese American restaurants, orange chicken is a perfect melding of sweet and spicy and sour all in one dish. From the color to the aroma to the taste, orange chicken is hard to resist and making it at home isn’t all that complicated.

I think the first time I tried orange chicken I was a friend’s house and they had gotten some take-out from Panda Express. When I tried it, I thought it had a great flavor, if a little sweet and a somewhat tacky texture. At this point, I think I’ve eaten more homemade orange chicken than I have from Chinese take-out places. Not to say that the restaurant versions aren’t usually great but making it at home gives you a lot more control over how you like it to taste and what goes into it.

Is Orange Chicken Chinese?

Well… yes and no.

The Orange Chicken most people are familiar with was an invention of chef Andy Kao as a variation on General Tso’s Chicken that he came up with at Panda Express in Hawaii in 1987. Like most Chinese American dishes, Orange Chicken was created to cater to the Western palate and isn’t typically found in restaurants in mainland China.

There is an orange chicken in China, but it definitely doesn’t look or taste the same as the Panda Express creation. Popularized in the Hunan province, Tangerine chicken is an un-breaded stir fry dish cooked with dried tangerine or orange peels.

Ingredients for Orange Chicken

Its pretty much all in the name, isn’t it? You’re going to need oranges, and you’re going to need chicken. This is one of those recipes that’s all about the sauce though. Making small bites of fried chicken is easy enough, but balancing the sauce takes a lot more nuance. Feel free to experiment and make the sauce your own though, tweaking the amount of heat or sweet or sourness you prefer.

For the Chicken:

Chicken Thighs – Boneless, skinless chicken thighs work best here, but you can also make this with boneless, skinless chicken breasts as well. Because you’re cutting the chicken into bite-sized pieces, boneless, skinless cuts work best, but you can use bone-in and skin-on too, it just takes more prep work.

Eggs – A quick dip in eggs to bind the batter to the chicken.

Flour and Corn Starch – A mix of both gives the best coating and crunch.

Oil – For frying up the chicken pieces. Use whichever oil you prefer, and the amount will depend on what you use for frying.

For the Sauce:

Oranges – You’ll need both the juice and the zest from oranges. You can use store bought orange juice, but you’ll want at least one orange for zesting.

Brown Sugar – Just a bit to add some sweetness.

Vinegar – I use rice wine vinegar in this, but you can substitute white distilled if you wish.

Soy Sauce – As usual, I recommend low-sodium soy sauce.

Sesame Oil – Adds a kick of flavor and heat to the dish.

Garlic and Ginger – No powdered stuff here, use fresh for Asian dishes.

Red Pepper Flakes – This recipe calls for a whole teaspoon, so it definitely packs a bite. Reduce or omit for a milder version.

Corn Starch and Water – A corn starch slurry at the end to thicken the sauce.

How to Make Orange Chicken

The general guide is easy enough: bread and fry the chicken pieces, make the sauce, combine, and toss.

For the Chicken:

Using a deep pot or Dutch oven, add enough oil to be 2-3” deep and begin heating your oil to 350°F / 175°C.

Combine the flour, corn starch, salt, and pepper.

Trim and cut the chicken thighs into 1” pieces. Dip and coat in the egg mixture and then into the dry mixture.

Working in batches, fry the chicken pieces until cooked through, about 3-4 minutes. Strain and set aside.

For the Sauce:

In a small to medium pot, combine the orange juice, brown sugar, rice vinegar, soy sauce, sesame oil, garlic, ginger, and crushed red pepper. Bring to a boil and immediately lower heat to a simmer.

Allow to simmer for 3-5 minutes, stirring often. Combine the corn starch and water into a slurry, then add slowly to the sauce until thickened to the desired amount. Stir in the orange zest and remove from the heat.

Toss the chicken with the sauce and serve.

Serving and Storing Orange Chicken

As in the pictures, I typically serve Orange Chicken over Jasmine or white rice. Garnish with green onions and wheels or wedges of orange.

If making ahead, I would cook and store the chicken, the sauce, and the rice separately. They can all be heated in a microwave, but the chicken would be best in the oven or on a skillet.

Leftovers can be stored in an airtight container and refrigerated for 4-5 days. You can also freeze it for 2-3 months. If freezing, I would store the chicken by itself and make fresh rice when serving.

📋 Recipe