- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 600 g
- 60 g
- 40 g
- 2 tbsp
- 1 l
- 180 ml
- 1 tbsp
- 60 g
- 2 tbsp
- 3 cloves
- 1 tbsp
- ½ tsp
- 1 tbsp
- 1 tsp
Process
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In a bowl, combine the chicken pieces with 2 tbsp soy sauce and 1 beaten egg. Mix well and let marinate for 10 minutes.
In a separate bowl, whisk together 60 g cornstarch and 40 g all-purpose flour. Dredge each marinated chicken piece in the flour mixture, shaking off excess. Set aside on a plate.
Heat 1 liter vegetable oil in a deep pot or wok to 175°C. Fry the chicken in batches for 4–5 minutes until golden and cooked through. Drain on paper towels.
In a small saucepan, combine 180 ml orange juice, 1 tbsp orange zest, 60 g sugar, 2 tbsp rice vinegar, minced garlic, grated ginger, and optional 0.5 tsp red chili flakes. Bring to a simmer over medium heat.
Stir in the cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and cook for 1–2 minutes until the sauce thickens enough to coat a spoon. Remove from heat.
In a large wok or skillet, heat 1 tbsp vegetable oil over medium-high heat. Add the fried chicken and pour the orange sauce over it. Toss quickly to coat evenly, about 1 minute.
Transfer to a serving dish. Garnish with toasted sesame seeds and sliced green onions if desired. Serve immediately.
Kitchen notes
Kitchen notes
- The most common mistake is overcrowding the oil when frying; fry in small batches to keep the oil temperature steady and the coating crispy.
- The chicken is done when the internal temperature reaches 75°C and the coating is deep golden brown. If unsure, cut a piece open; the juices should run clear.
- For extra crispy chicken, double-fry: after the first fry, let the pieces rest for 5 minutes, then fry again for 1-2 minutes at 190°C.
- Adjust the sauce sweetness by tasting before adding the chicken; if the oranges are very sweet, reduce the sugar to 40 g.
Substitutions
- chicken thighs→chicken breast or firm tofu (adjust cooking time)
- rice vinegar→white vinegar or apple cider vinegar
- soy sauce→tamari for gluten-free
- all-purpose flour→rice flour for gluten-free
Storage & reheating
Store leftover orange chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place in a single layer on a baking sheet and warm in a 180°C oven for 8-10 minutes, or until heated through and crispy. Avoid microwaving, as it makes the coating soggy. For longer storage, freeze the fried chicken pieces (without sauce) for up to 2 months; reheat from frozen in a 200°C oven for 12-15 minutes, then toss with freshly made sauce.
FAQ
The questions we get asked most
Why did my orange chicken turn out soggy instead of crispy?
Sogginess usually happens when the sauce is added too early or the chicken is not fried at a high enough temperature. Make sure the oil is at 175°C before frying, and toss the chicken with the sauce only just before serving. Also, avoid covering the dish while hot, as steam softens the coating.
Can I make orange chicken ahead of time?
You can fry the chicken up to 2 days in advance and store it in the refrigerator. Reheat it in a 200°C oven for 8-10 minutes to restore crispiness, then toss with freshly made sauce. The sauce can also be made ahead and refrigerated for up to 5 days; reheat gently before using.
How do I know when the chicken is fully cooked?
The chicken is done when the internal temperature reaches 75°C on a meat thermometer, and the coating is deep golden brown. If you do not have a thermometer, cut a piece in half; the meat should be white and opaque with clear juices. Undercooked chicken will be pink inside.
Can I use bottled orange juice instead of fresh?
Yes, but bottled juice often contains added sugar and preservatives, which can make the sauce too sweet. If using bottled, reduce the sugar to 40 g and taste the sauce before adding the chicken. Freshly squeezed juice gives a brighter, more authentic flavor.
Is orange chicken gluten-free?
Not as written, because it contains soy sauce and all-purpose flour. To make it gluten-free, use tamari instead of soy sauce and replace the all-purpose flour with rice flour or a gluten-free blend. Also check that your cornstarch and other packaged ingredients are certified gluten-free.
Can I freeze orange chicken?
Yes, but freeze the fried chicken pieces separately from the sauce for best results. Place cooled chicken in a freezer bag and freeze for up to 2 months. Reheat from frozen in a 200°C oven for 12-15 minutes, then toss with freshly made sauce. Freezing the sauce separately is also fine; thaw and reheat gently.
How can I make the sauce thicker without cornstarch?
You can reduce the sauce by simmering it longer over medium heat until it coats the back of a spoon. Alternatively, use a tablespoon of arrowroot powder or potato starch mixed with water as a slurry. Keep in mind that reducing the sauce will concentrate the sweetness and tartness.
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