Orange Chicken Recipe

This Orange Chicken Recipe is inspired by the ultimate American-Chinese takeout classic. It is a tangy and crispy recipe, which calls for fresh orange zest, a sweet-and-sour glaze, and a light, tempura-style chicken coating. It’s a classic, foolproof recipe, ready in about 45 minutes.

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Orange Chicken Recipe Ingredients

For the Orange Sauce and Marinade:

• 1 1/2 cups chicken broth
• 1 cup brown sugar
• 3/4 cup white vinegar
• 1/2 cup low-sodium soy sauce
• Zest from 1 large orange (peeled into strips with a vegetable peeler)
• 1 1/2 cups orange juice (freshly squeezed or high-quality bottled)
• 3 garlic cloves, minced
• 3/4 tbsp fresh ginger, grated
• 1/4 cup cold water
• 3 tbsp cornstarch

For the Crispy Chicken:

• 4 chicken breasts, cut into 1-inch cubes
• 4 egg whites
• 1 1/2 cups cornstarch
• 1/2 cup all-purpose flour
• 2 tsp baking soda
• Neutral oil for frying (canola, vegetable, or peanut oil)

How To Make Orange Chicken

1. Prepare the sauce and marinade: In a medium pot, whisk together the chicken broth, brown sugar, white vinegar, soy sauce, orange zest strips, orange juice, minced garlic, and grated ginger. Heat the mixture gently over medium heat until the sugar dissolves. Scoop out 1 cup of this liquid and place it in a large zip-top bag with your chicken cubes. Let the chicken marinate for at least 10 to 20 minutes in the refrigerator.
2. Thicken the glaze: Bring the remaining sauce in the pot to a simmer. In a small cup, whisk the 1/4 cup of cold water and 3 tablespoons of cornstarch until smooth. Slowly whisk the slurry into the simmering sauce. Continue to simmer until the sauce thickens and becomes glossy, coating the back of a spoon. Remove the large strips of orange zest and set the sauce aside.
3. Prep the egg whites: Drain the chicken from the marinade. In a clean bowl, beat the 4 egg whites using a whisk or hand mixer until they reach soft peaks. This is the professional secret to a light, puffy coating that doesn’t get heavy or oily.
4. Dredge the chicken: In a separate shallow bowl, whisk together the 1 1/2 cups of cornstarch, 1/2 cup of flour, and 2 teaspoons of baking soda. Dip each piece of marinated chicken into the beaten egg whites, then roll it in the flour mixture. Press the coating firmly into the meat with your fingers to ensure it sticks.
5. Fry until golden: Heat about 2 inches of oil in a heavy-bottomed pan or wok to 350 degrees Fahrenheit. Working in small batches to avoid overcrowding, fry the chicken pieces for about 5 minutes or until they are a deep golden brown and crispy. Drain the chicken on a tray lined with paper towels.
6. Toss and serve: Right before you are ready to eat, reheat the orange sauce if necessary. Toss the crispy chicken into the sauce, stirring quickly so every piece is coated without losing its crunch. Serve immediately over a bed of steamed white rice and garnish with sesame seeds or sliced scallions.

Recipe Tips

• Why use a peeler for zest: Using a vegetable peeler to take off large strips of zest (avoiding the white pith) provides a more concentrated citrus oil infusion into the sauce without the bitterness of finely grated zest.
• The egg white advantage: Beating egg whites to soft peaks before coating creates a “tempura” effect. The air trapped in the whites expands in the hot oil, making the chicken incredibly light and crispy.
• Maintain the crunch: Never toss the chicken in the sauce until the moment you are serving. If the chicken sits in the sauce for too long, the steam will soften the coating and it will lose its signature “snap.”
• Temperature control: Use a thermometer to keep your oil at a steady 350 degrees. If the oil is too cold, the chicken will be greasy; if it’s too hot, the outside will burn before the inside is cooked through.

What To Serve With Orange Chicken?

This Orange Chicken Recipe is a sweet, savory main dish that needs a simple or fresh pairing! A bowl of Steamed Jasmine Rice is the quintessential choice for soaking up the extra orange glaze. For a balanced meal, a side of Stir-Fried Broccoli or a serving of Vegetable Chow Mein adds a lovely crunch that pairs perfectly with the crispy chicken! A cup of Egg Drop Soup or a handful of Crispy Wontons pairs wonderfully with the bright, citrusy notes of the sauce.

How To Store Orange Chicken

• Refrigerate: Store the chicken and sauce in an airtight container for up to 2 days. For the best quality, store the sauce and the fried chicken separately if you anticipate having leftovers.
• Reheating: To regain the crispiness, reheat the chicken in an air fryer or oven at 375 degrees for 5 minutes. Reheat the sauce separately on the stovetop and toss just before eating.
• Freeze: You can freeze the fried chicken pieces (unsauced) for up to 1 month. Reheat directly from frozen in the oven until hot and crispy.

Orange Chicken Nutrition Facts

• Calories: 520 (per serving)
• Total Fat: 18 g
• Cholesterol: 85 mg
• Sodium: 840 mg
• Total Carbohydrates: 45 g
• Dietary Fiber: 1 g
• Protein: 32 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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