Orange Chicken
Ingredients
- 1 1/2 pounds chicken thighs, boneless skinless – cut into 1-inch pieces
- 1 egg – lightly beaten
- 4 tbsp soy sauce – divided
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch – for coating
- 1/2 tsp baking powder
- 4 cups vegetable oil – for frying
- 3 cloves garlic – minced
- 1 tbsp fresh ginger – finely grated
- 1/2 tsp red pepper flakes
- 1 tbsp orange zest
- 3/4 cup orange juice – freshly squeezed
- 1/3 cup granulated sugar
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp cornstarch – mixed with water to make slurry
- 2 tbsp water
- scallions – sliced (for serving)
Instructions
1. Pat the chicken dry, then place in a bowl. Whisk the egg with 1 tbsp of the soy sauce and pour over the chicken; toss to coat and let stand 10 minutes.
2. In a shallow bowl, combine the all-purpose flour, 0.5 cup cornstarch (for coating), baking powder, kosher salt, and black pepper. Dredge the marinated chicken pieces in the mixture, pressing to adhere; shake off excess.
3. Heat the vegetable oil in a wok or Dutch oven to 350°F over medium-high heat. Fry the chicken in 2–3 batches until golden and cooked through, 3–4 minutes per batch (internal temperature 165°F). Transfer to a wire rack or paper towels to drain.
4. Carefully pour off the frying oil, leaving 1 tbsp in the wok. Add the garlic, ginger, and red pepper flakes; stir-fry until fragrant, 30–45 seconds.
5. In a bowl, whisk the orange juice, orange zest, remaining 3 tbsp soy sauce, rice vinegar, granulated sugar, and sesame oil. Pour into the wok and bring to a simmer over medium heat, stirring to dissolve the sugar, 1–2 minutes.
6. Stir together the 1 tbsp cornstarch and the water to make a slurry. While the sauce simmers, drizzle in the slurry, stirring constantly, until the sauce is glossy and thick enough to coat a spoon, 1–2 minutes.
7. Add the fried chicken to the sauce and toss until evenly coated and heated through, 30–60 seconds.
8. Serve immediately, topped with sliced scallions (for serving).
Orange Chicken is a Chinese-American favorite featuring crisp, bite-size pieces of fried chicken tossed in a glossy, sweet-tart orange sauce with a subtle chili warmth. The coating stays craggy and light, while the sauce clings to every piece, giving a sticky, citrus-forward finish. It’s a crowd-pleaser that balances bright fruit, savory soy, aromatic ginger and garlic, and just enough heat to keep each bite lively.
Although it echoes southern Chinese dishes like tangerine or dried orange peel chicken, Orange Chicken as known today developed in North America. It rose to mainstream popularity in the late 20th century, particularly through fast-casual restaurants, and is now a hallmark of Chinese-American cuisine. The dish reflects adaptation: familiar Cantonese and Hunan techniques reshaped to suit local tastes for bolder sweetness, thicker sauces, and boneless fried chicken pieces.