Takeout-Style Orange Chicken

What do you need to make Orange Chicken?

This dish is made up of two key components: the crispy fried chicken and the zippy and tangy orange sauce. Details are outlined below:

The crispy chicken is the heart of this dish. This recipe uses boneless, skinless chicken thighs for maximum juiciness. Seasoning the chicken with Chinese Five Spice powder and white pepper adds a punch of flavor that other recipes miss!

• Chicken Thighs - More flavorful and tender than chicken breast, and more forgiving to cook. This makes them a perfect candidate for double-frying.
• Chinese Five-Spice - A blend of cinnamon, star anise, cloves, fennel, and Sichuan peppercorns that adds a warm depth of flavor.
• White Pepper - A classic seasoning in Asian cuisine, this adds some light heat and some earthy flavors.

See the recipe card below for full information on ingredients.

The homemade orange sauce is sweet, tangy, and savory with just a touch of heat. Fresh orange zest and juice give it bright citrus flavors, while soy sauce, rice vinegar, and Shaoxing wine add balance with umami, salt, and acidity.

Check out my recipe for Blackstone Teriaki Chicken for even more sticky-sweet Asain-inspired flavors!

• Fresh Orange Zest & Juice - Fresh juice and zest are the key to this dish. This provides a vibrant, natural citrus flavor that bottled orange juice can't compete with.
• Shaoxing Cooking Wine - This adds a deep, savory complexity to this sauce. I love using the Soeos brand Shaoxing wine in this recipe because it's rich, smooth, and easy to find online.
• Dark Soy Sauce - Richer and slightly sweeter than regular soy sauce, this gives the sauce its rich color and deep umami punch.

Recommended Substitutions

This recipe is flexible and can be easily adapted to fit your tastes or ingredient availability. Whether you're adjusting for spice preference or substituting pantry staples, here are some simple substitutions to customize your dish:

• For a leaner option - Use boneless, skinless chicken breast instead of thighs. Just be careful not to overcook, as white meat can dry out more easily.
• If you don't have Shaoxing Cooking Wine - Dry sherry can be used as a substitute in equal amounts.
• For a milder sauce - Omit the red pepper flakes or dried chilies.
• If fresh oranges aren't available - Bottled 100% orange juice works in a pinch, though fresh will give the best flavor.

How to Make Orange Chicken

This Orange Chicken comes together in three simple steps: double-frying the chicken until golden and crispy, simmering tangy orange sauce, and tossing everything together to bring all of these restaurant-style flavors to your table. Follow these steps for the best results!

Step 1 - Chicken Prep:

Heat the frying oil in a large wok or Dutch oven to 350°F. While the oil is heating, coat the diced chicken pieces with salt, white pepper, and Chinese five-spice.

Step 2 - First Dredge:

In a large bowl, beat the eggs and water together and add the chicken, and evenly coat. In a separate bowl, combine the flour and cornstarch. Add half of the cornstarch mixture to the chicken, and toss to coat.

Step 3 - Second Dredge and Fry:

Lightly dredge each piece of chicken in the remaining cornstarch mixture, and shake the excess off. Fry the chicken in batches for 4 to 5 minutes until lightly golden and slightly crispy.

Step 4 - Second Fry:

Transfer the chicken to a wire rack-lined baking sheet, and increase the oil temperature to 375°F. Add the chicken in batches and fry for an additional 4 to 5 minutes until golden brown and very crispy. Remove and season immediately with kosher salt.

Step 5 - Saute Aromatics:

Add the neutral oil to a large saucepan and heat over medium-high heat. Saute the ginger, garlic, and whites of the green onions for 1 to 2 minutes. Add the red pepper flakes, or whole chili peppers, and white pepper.

Step 6 - Make the Sauce:

Add in the orange juice, orange zest, brown sugar, shaoxing cooking wine, rice wine vinegar, and dark soy sauce. Bring to a boil and simmer 3 to 5 minutes.

Step 7 - Thicken:

While the sauce is simmering, combine the cornstarch and water to make a slurry. Add the slurry to the sauce and cook for an additional 2 minutes until slightly thickened.

Step 8 - Cool:

Remove from the heat and allow the sauce to cool for 3 to 5 minutes. The sauce is done when you drag a spoon through it and it leaves a trail.

Step 9 - Toss the Chicken:

Add the fried chicken to the sauce and toss to evenly coat.

Assembly Step 10 - Garnish and Serve:

Add a generous amount of cooked white rice to a plate or a bowl, and top with a few large spoonfuls of the orange chicken. Garnish with sliced green onions and sesame seeds. Serve warm and enjoy!

Storing and Reheating Instructions

Store leftover orange chicken in an airtight container in the fridge for up to 3 days. Keep the chicken separate from the rice, as the rice tends to absorb the sauce over time.

Reheating is as simple as warming the chicken through and serving. I like to use the following methods:

• Oven: Bake at 375°F for 8 to 10 minutes.
• Air Fryer: Heat at 350°F for 5 to 7 minutes.
• Stovetop: Sauté on medium-low to medium heat with a splash of water to rehydrate the sauce until warmed up.

Frequently Asked Questions

Other Takeout-Style Asian Recipes

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