Orange Chicken: A Family-Friendly Classic for All Occasions

As an Amazon Associate I earn from qualifying purchases

About Orange Chicken

Orange chicken’s exact origins are unknown, but it is thought to have emerged in North America rather than China. According to some sources, the dish was invented in the early 1920s or 1940s by Chinese immigrants in California in search of different dishes that would appeal to American tastes. According to one popular legend, chef Andy Kao invented orange chicken while continuing to work at a Panda Express restaurant in Hawaii in the late 1970s.

Kao was trying out a fresh sauce for his fried chicken when he accidentally dropped orange juice into the mix, according to the story. He went with it and formed the tart and sweet orange sauce that has become synonymous with the dish. Orange chicken, regardless of its exact origins, has become a popular dish in American Chinese cuisine and is currently commonly accessible in Chinese eateries as well as fast food chains across the country.

Ingredients

Chicken thighs (1 lb.)

 Boneless skinless chicken thigh is strongly recommended for this recipe, because they contain some fat. Fat keeps tender chicken juicy and keeps it from drying out if it’s overcooked.

Cornstarch (1/4 cup), tapioca starch or potato starch

This is the key ingredient in making the chicken crispy; corn flour, potato starch, or tapioca starch! I prefer to use corn flour or potato starch. This ingredient is available at most Western grocers.

Vegetable oil or any neutral oil (1/3 cup)

For example Avocado oil, canola oil, grapeseed oil, or peanut oil are all neutral oils. Please do not use olive oil for this recipe because it has a low smoke point and has a slight olive flavor and aroma.

Vinegar (2 tbsp)

White vinegar or rice vinegar to increase the acidity and tanginess of our sauce.

Squeezed orange juice (1 cup)

The key ingredient in this best dish is its sauce recipe is freshly squeezed orange juice without pulp. It tastes far sweeter and more fresh than store-bought orange juice. If you must use store-bought orange juice, avoid those with pulp & avoid using concentrate orange juice.

Garlic (2 tsp)

Minced garlic will enhance the flavor of our sauce and complement the chicken.

Brown sugar (3 tbsp)

It is used to sweeten the sauce and balance out the tanginess of the vinegar and orange juice.

Ginger (1/2 tsp)

Ginger powder adds a new flavor dimension to the sauce! I prefer to use ginger powder to ensure even distribution throughout the sauce, but grated fresh ginger works just as well.

Cooking Instructions

1. Make the Batter  

First, we make the chicken batter by combining water, egg, garlic powder, pepper, salt, & flour. The chicken is then coated in corn flour in a separate bowl before being mixed into the batter. To coat, give it a good stir.

2. Fry The Chicken

Chicken is then fried in hot oil in a wok. My pro tip is to fry the chicken in two or three batches to ensure that all the chicken is nice and crispy. Remove from the pan and discard the oil carefully.

3. Make The Sauce

The orange sauce is created by adding orange zest & juice, sugar, garlic, soy sauce, ginger, & rice vinegar. In the wok, this is bubbled up till slightly thickened. The chicken is then returned to the pan & tossed in the sauce till thoroughly coated.

4. Serve

Serve the chicken with the side of white rice or sprinkled with sesame seeds.

Variations of Orange Chicken:

Grilled Orange Chicken:  Marinate the chicken in an orange juice marinade before grilling it and tossing it in the orange sauce.

Baked Orange Chicken: Coat chicken in a mixture of corn flour, salt, & pepper, bake it in the oven, & then mix it in the orange sauce.

Slow Cooker Orange Chicken: In a slow cooker, combine the chicken, orange juice, soy sauce, ginger, brown sugar, & garlic then cook for several hours, or till the chicken is tender.

Spicy Orange Chicken: For a spicier version of the dish, add red pepper flakes or sliced jalapenos into the orange sauce.

Tips

Fresh Ingredients: Using fresh ingredients is essential for any delicious cuisine, & in this recipe is no different. For the finest flavor, use fresh oranges, chicken, and other seasonings.

Marinate the chicken: The chicken can be flavor-infused and made tender by marinating it before cooking. To marinade the chicken, combine soy sauce, ginger, ginger, and orange juice.

Prepare the sauce separately: It’s preferable to prepare the sauce separately from chicken to guarantee that it has the ideal consistency and taste balance. To make the sauce, combine orange juice, vinegar, honey, soy sauce, & corn flour.

Frequently Asked Questions:

1. Is it possible to make orange chicken without deep frying?

Yes, you can make it without deep-frying by using alternative cooking methods such as baking or by using an air fryer.

2. Can other meats be used to make orange chicken?

Yes, orange sauce can be used to coat other meats besides chicken, such as shrimp or tofu.

2. Is orange chicken a typical Chinese dish?

No, it is a Chinese American dish that originated in the United States.

3. How long does orange chicken take to make?

The preparation time for orange chicken varies, but it usually takes 30-40 minutes.

4. What ingredients are in the orange sauce for orange chicken?

Orange sauce is made up of orange juice, sugar, soy sauce, vinegar, ginger, garlic, & occasionally chili flakes or other spices.

5. Is orange chicken nutritious?

Due to the high calorie and fat content of the deep-frying and sugary sauce, orange chicken is not typically considered a healthy dish. There are healthier versions, however, that use baked or grilled chicken and less sauce.

Orange Chicken

Course: Dinner, LunchCuisine: Chinese

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

600

kcal

Orange chicken is a traditional dish in American Chinese cuisine that contains of bite-sized pieces of chicken battered and fried until crispy before being dipped in a sweet and tangy orange sauce

Ingredients

• 1 LB Chicken Thighs

• 1/4 Cup Cornstarch

• 1/3 Cup Vegetable Oil

• 2 Tbsp Rice Vinegar

• 1 Cup Fresh Squeezed Orange Juice

• 1 Tsp Orange Zest

• 2 Tsp Garlic (Minced)

• 1/2 Tsp Ginger Powder

• 3 Tbsp Brown Sugar

• 2 Tbsp Soy Sauce

• 1/3 Cup Water

• 3/4 Cup All-Purpose Flour

• 1 Large Egg

• 1/2 Tsp Garlic Powder

• Salt and Pepper to Taste

Directions

• Make the chicken batter by combining water, egg, garlic powder, pepper, salt, & flour. The chicken is then coated in corn flour in a separate bowl before being mixed into the batter. To coat, give it a good stir.
• Heat the oil over medium high heat in a wok or large saucepan. Add the battered chicken in batches so you do not overcrowd the wok. Once the chicken is cooked and crispy remove from the wok and discard the oil carefully. Return wok to cooktop.
• Mix together the orange juice, orange zest, brown sugar, garlic, soy sauce, ginger and rice vinegar in a small bowl. Add the sauce to the wok over medium heat until it bubbled up slightly and thickened.
• Add the cooked chicken to the wok with the sauce and stir everything together so that the chicken is completely coated.
• Serve the chicken with white rice or sprinkled with sesame seeds. Enjoy!