Crispy Chinese Orange Chicken tossed in a sweet, tangy orange glaze with garlic, soy sauce, and a splash of rice vinegar — just like takeout, only better.

this recipe

I still remember the night this recipe happened — not because it was fancy, but because it was one of those chaotic weeknights when everything felt too much. You know the kind — long day, messy kitchen, you’re too tired to even think about what to cook, but somehow starving enough to crave something real. I was this close to ordering from my favorite Chinese place down the street (you know, the one that knows your order before you say it?).

But there was this little voice in my head — maybe guilt, maybe stubbornness — whispering, “You can totally make Chinese Orange Chicken yourself.” I looked at the oranges on the counter, the chicken thighs thawing in the fridge, and thought… why not?

I’ll be honest, the first batch wasn’t perfect. I overcooked a few pieces, made the sauce a little too tangy, and burned one garlic clove (RIP). But the smell — oh my gosh — that mix of sweet citrus, soy sauce, and sesame oil filling the kitchen? That alone was worth the experiment. When my husband wandered in, he didn’t even say hello. He just said, “Did you get takeout?” I took that as a win.

Now it’s one of those recipes I make when I want something comforting but a little special — like a hug from your favorite restaurant, only in your own messy kitchen.

Why You’ll Love This Chinese Orange Chicken Recipe?

Okay, so here’s why this Chinese Orange Chicken recipe hits all the right notes — it’s crispy, saucy, a little sweet, a little tangy, and ridiculously comforting. It’s one of those dishes that makes you feel like you could open your own little takeout shop, except the only customer is probably your hungry family peeking over the counter.

Unlike the kind you get in those little red cartons (which I still love, don’t get me wrong), this version feels fresher. The orange flavor actually tastes like orange, not syrupy sugar. There’s a depth to it — from the soy sauce, rice vinegar, and sesame oil — that gives you that glossy, restaurant-style finish without the mystery ingredients.

Plus, it’s weirdly satisfying to make. Watching that sauce bubble and cling to the chicken like molten caramel? Yeah… that’s the moment you realize you’ve nailed it.

Ingredient Notes:

Let’s break down what makes this Chinese Orange Chicken taste so addictive, shall we? Because every piece of this puzzle has its own little role to play.

• Chicken Thighs: I use thighs because they stay juicy and forgiving — even if you get distracted and overcook a bit (been there). Chicken breasts work too, but thighs just give that richer, takeout-style bite.

• Orange Zest & Juice: Fresh is key. Trust me, those little flecks of zest give that punchy flavor bottled juice just can’t.

• Soy Sauce: The savory base that keeps the sweetness in check. I go for low-sodium — learned that the hard way after one very salty dinner.

• Rice Vinegar: A splash of tang to balance the sweetness. If you don’t have any, white vinegar works, but it’s sharper — use a little less.

• Garlic & Shallot: These two? Non-negotiable. They give the sauce that deep, warm aroma that screams “restaurant quality.”

• Cornstarch & Flour: The secret to crispy coating. Even when the sauce hits, that crunch hangs on just long enough to make you swoon.

• Sesame Oil: That final whisper of nuttiness that ties everything together. Skip it, and you’ll miss that authentic edge.

• Sugar: The glue of the sauce. I sometimes swap half with honey when I’m feeling fancy — it gives it a softer sweetness.

How To Make Chinese Orange Chicken?

Step 1: Make the Sauce.
Grab a bowl and whisk together the orange zest, juice, soy sauce, rice vinegar, water, sugar, sesame oil, and cornstarch. It’ll look thin — don’t panic. That’s normal. Once it hits the heat later, it thickens into that beautiful glossy glaze we’re after.

Step 2: Prep the Chicken.
Cut the chicken into bite-sized cubes. Whisk the eggs with salt and pepper, then toss in the chicken. In another bowl, mix cornstarch and flour. Now, dunk the chicken in the egg mix, then coat in the flour mixture until it’s fully covered. Yeah, your hands will get messy, but messy hands = crispy chicken, and we’re here for it.

Step 3: Fry the Chicken.
Pour oil into a large skillet or wok — about two inches deep. Heat it to 350°F (or test it with a sprinkle of flour — if it sizzles instantly, you’re ready). Fry the chicken in batches so it stays crispy and doesn’t steam. Flip halfway through, about 6–8 minutes total, until golden and cooked through. Transfer to a plate lined with paper towels. Resist the urge to eat one. (Okay, fine, maybe just one.)

Step 4: Build the Sauce.
Pour out the used oil and wipe the pan. Add a fresh tablespoon of oil, then sauté the garlic and shallot until fragrant — not burnt. Once your kitchen smells incredible, pour in your sauce mixture. Stir and let it simmer until it starts to bubble and thicken.

Step 5: Combine and Serve.
Toss your crispy chicken into the sauce, and stir until every piece is coated in that sticky orange glaze. Let it simmer for another minute or two so it clings beautifully. Serve it over hot rice, sprinkle on sesame seeds and scallions, and take a deep breath before diving in — you just made takeout-level Chinese Orange Chicken at home.

Storage Options:

If, by some miracle, you have leftovers, they’ll keep in the fridge for up to five days. I like reheating them in a skillet with a splash of water — the sauce comes back to life, and the chicken stays tender. You can freeze it too, just let it cool completely before sealing. It’s actually one of those dishes that tastes even better a day or two later, once all the flavors have had a chance to cozy up together.

Variations and Substitutions:

The beauty of homemade Chinese Orange Chicken is that you can play around with it. It’s like that favorite song — it’s good as-is, but sometimes you just want to remix it.

• Spice It Up: Add chili flakes or sriracha if you like a little heat with your sweet.

• Healthier Version: Air fry or bake the chicken at 400°F until golden — you’ll still get crunch with less oil.

• Vegetarian Twist: Try it with crispy tofu or cauliflower florets. It’s shockingly good.

• Citrus Switch: Mandarins or blood oranges give a deeper, slightly floral flavor.

• Gluten-Free Option: Use tamari instead of soy sauce and certified gluten-free cornstarch. Easy swap, same great flavor.

What to Serve with Chinese Orange Chicken?

Let’s be honest — orange chicken is the star of the show, but a few sidekicks never hurt.

• Steamed Rice: Classic, simple, perfect.

• Fried Rice: Double up on the comfort factor.

• Stir-Fried Veggies: I love broccoli, bell peppers, or snow peas for some crunch.

• Lo Mein Noodles: Because carbs on carbs is never a bad idea.

• Egg Rolls or Dumplings: For when you want the full takeout fantasy.

Frequently Asked Questions:

Can I use chicken breast instead of thighs?
Yep, absolutely. Just keep an eye on the cooking time — chicken breast cooks faster and can dry out if you’re not careful.

Why is my sauce too thin?
It probably just needs another minute or two to thicken. Cornstarch takes a bit to work its magic. If it’s still runny, mix another teaspoon of cornstarch with a splash of water and stir it in.

Can I make it ahead of time?
Totally. You can prep the sauce and chicken separately, then toss them together when you’re ready to eat. It’s a great “fake takeout” night hack.

There’s something about this Chinese Orange Chicken that feels nostalgic — maybe it’s because it reminds me of my high school Friday nights, eating takeout with friends and arguing over who got the last egg roll. But now, I get to make it in my own kitchen, barefoot and happy, music playing, house smelling like pure citrus and comfort.

If you try it, let me know — did it beat your favorite takeout spot, or are we still neck-and-neck? Either way, I’d call that a win.

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Chinese Orange Chicken

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Tender chicken pieces coated in a crisp golden crust and tossed in a tangy-sweet orange glaze with soy sauce, garlic, and sesame oil — a homemade take on the beloved Chinese Orange Chicken.

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4 Servings

Ingredients

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For the Orange Sauce:

• Zest of 1 orange
• ¼ c fresh orange juice
• ¼ c soy sauce
• ¼ c water
• ⅓ c rice vinegar
• 1 tbs cornstarch
• 1 tbs sesame oil
• ½ c sugar

For the Chicken:

• 1½ lbs boneless skinless chicken thighs cut into 1-inch cubes
• 2 large eggs
• 1 tsp salt
• ¼ tsp ground black pepper
• ½ c cornstarch
• ½ c all-purpose flour
• 2 c vegetable oil for frying
• 2 cloves garlic finely chopped
• 1 large shallot finely chopped

For Garnish and Serving:

• Sliced scallions for garnish
• Toasted sesame seeds for garnish
• Steamed white rice for serving

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Instructions

 

Prepare the Orange Sauce

1. In a medium bowl, whisk together the orange zest, orange juice, soy sauce, water, rice vinegar, cornstarch, sesame oil, and sugar until smooth and well combined. Set aside while preparing the chicken. The mixture will thicken once heated.

Coat the Chicken

1. In a large bowl, whisk the eggs with salt and pepper. Add the cubed chicken and toss until evenly coated. In a separate shallow dish, combine cornstarch and flour. Using tongs, remove each piece of chicken from the egg mixture, allowing excess liquid to drip off, and dredge it thoroughly in the cornstarch-flour mixture until fully coated. Place on a clean plate.

Fry the Chicken

1. In a large deep skillet or wok, heat the vegetable oil over medium-high heat until it reaches approximately 350°F (175°C). To test without a thermometer, sprinkle in a pinch of flour — if it sizzles immediately, the oil is ready. Fry the chicken in batches, ensuring not to overcrowd the pan. Cook for 3–4 minutes per side, or until the chicken is golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil. Repeat until all chicken pieces are fried.

Prepare the Sauce Base

1. Once all the chicken has been fried, carefully discard the used oil and wipe the skillet clean. Add 1 tablespoon of fresh oil to the skillet. Add the chopped garlic and shallot and sauté over medium heat for 1–2 minutes, until fragrant and lightly golden.

Simmer and Combine

1. Pour the prepared orange sauce into the skillet with the aromatics. Bring to a gentle simmer and cook until the sauce begins to thicken and develop a glossy texture, about 3–5 minutes. Once thickened, return the fried chicken to the skillet and toss well to coat each piece evenly in the sauce. Continue simmering for 1–2 minutes to allow the chicken to absorb the flavors.

Garnish and Serve

1. Transfer the Chinese Orange Chicken to a serving platter or individual plates. Garnish with sliced scallions and toasted sesame seeds. Serve immediately over steamed white rice or alongside stir-fried vegetables for a complete meal.

Notes

To prepare this dish gluten-free, replace the soy sauce with tamari or a certified gluten-free soy sauce alternative. Substitute the all-purpose flour with a gluten-free flour blend suitable for frying. Ensure all other condiments and seasonings used, such as rice vinegar and sesame oil, are labeled gluten-free. Serve with steamed rice or rice noodles to maintain a fully gluten-free meal.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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