Dinner in 20 minutes! Orange Chicken is a classic Chinese Takeout at Home favorite. Battered bites of chicken are coated in a sweet orange sauce, and served alongside steamed white rice.
It would be very hard to pick a favorite Chinese takeout dish since there are plenty of deserving contenders, but Orange Chicken would certainly be among the options along with Crispy Orange Beef, Honey Walnut Shrimp, and Beef and Broccoli. Okay, and also chow fun, kung pao chicken, and a bazillion other Chinese American creations. It’s definitely one of my favorite cuisines.
Orange Chicken is something you can always get as takeout, but I really love making it myself. That way you catch the chicken freshly out of the fryer and eat it when it’s at its freshest.
It’s also nice that you get to use good quality chicken and your own ingredients, so you can ensure there isn’t any MSG, preservatives, or other things you don’t want.
The sauce is little more than fresh orange juice thickened and flavored with a handful of ingredients to create something that coats the little bites of chicken.
And the batter is quite simple too. Just a couple of eggs whisked with cornstarch and soy sauce.
Because the bites are small, they take about 3 minutes in the fryer, then are ready to be coated in sauce and served with rice.
It’s a lot easier to make than you might first expect. Here’s a video of the process:
Dinner in 20 minutes! Orange Chicken is a Chinese Takeout at Home favorite. Battered bites of chicken are coated in a sweet orange sauce, perfect served along steamed white rice.
For the orange sauce:
Zest of 1 orange
- 1/2 cup orange juice
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice wine
- 1 tsp sesame oil
- 1/4 tsp fresh grated ginger
- 2 tsp cornstarch
For the battered chicken:
- 2 large eggs
- ¼ cup cornstarch
- 1 tbsp soy sauce
- 1 lb chicken breast (2 breasts), cut into bite sized pieces*
- vegetable oil, for frying
- To make the sauce, in a large skillet, whisk to combine the orange zest, orange juice, soy sauce, honey, rice wine, sesame oil, ginger, and cornstarch. Bring to a bubble over medium high heat and whisk for a minute or two until it thickens, then turn the heat off.
- Heat a couple inches of frying oil to 365F. In the meantime, to make the battered chicken, whisk together the eggs until frothy and pale yellow. Then whisk in the cornstarch and soy sauce. Add all the chicken and toss to coat.
- Fry the chicken in batches, dropping the chicken into the oil one piece at a time (otherwise the pieces will stick together). Fry for 3 minutes until golden brown and fully cooked through. Drain the chicken on paper towels between batches.
- Toss the fried chicken in the orange sauce, stirring to coat. Serve the chicken immediately, as it will get soggy once coated with the sauce. Enjoy!
*You can use chicken thighs instead, if you prefer.