Chinese Orange Chicken

Name: Chinese Orange Chicken
Total time: 15 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 600 g boneless skinless chicken thighs or breast, cut into 2.5cm pieces; 2 tbsp light soy sauce; 0.5 tsp finely grated ginger; 0.125 tsp white pepper; 2 tbsp cornflour / cornstarch (for mixing); 0.75 cup cornflour / cornstarch (for crispy coating); 1 cup vegetable oil; 2 tsp orange zest; 1 cup orange juice; 1.5 tbsp cornflour / cornstarch; 2 tbsp Chinese cooking wine / Shaoxing wine; 2 tbsp rice vinegar; 0.46 cup white sugar; 2 tbsp light soy sauce; 0.25 tsp cooking salt / kosher salt; 1 tsp ginger, finely grated; 2 clove garlic cloves, finely minced; 2 cup white rice; 1 piece green onion, finely sliced (garnish); 1 tbsp white sesame seeds (garnish)

Impressively crispy chicken pieces made without deep frying. The sauce has great orange flavour, isn't too sweet, and has a lovely background hint of ginger that clings to every bite.

15 min 4 servingsRecipeTin Eats Source

Extracted by chinwei271Extracted 30 Jun 2026

Nutrition· per serving · estimated

534

Calories

31g

Protein

53g

Carbs

20g

Fat

Scale recipe

4 servings

Original recipe

Ingredients20 items

Produce

🫚finely grated ginger½ tsp

🍊orange zest2 tsp

🫚ginger, finely grated1 tsp

🧄garlic cloves, finely minced2 clove

🌿green onion, finely sliced (garnish)1 piece

Meat

🍗boneless skinless chicken thighs or breast, cut into 2.5cm pieces600 g

Pantry

🍶light soy sauce2 tbsp

🌽cornflour / cornstarch (for mixing)2 tbsp

🌽cornflour / cornstarch (for crispy coating)¾ cup

🛢️vegetable oil1 cup

🌽cornflour / cornstarch1½ tbsp

🍶Chinese cooking wine / Shaoxing wine2 tbsp

🍶rice vinegar2 tbsp

🍬white sugar0.46 cup

🍶light soy sauce2 tbsp

🍚white rice2 cup

🌰white sesame seeds (garnish)1 tbsp

Spices

⚪white pepper0.13 tsp

🧂cooking salt / kosher salt¼ tsp

Beverages

🍊orange juice1 cup

Instructions

1
Orange sauce: Whisk the cornflour and soy sauce in a large jug or bowl until lump free. Then whisk in everything else except the garlic and orange zest. Set aside.
2
Coat chicken: Mix the chicken pieces with the soy sauce, ginger, pepper and the 2 tablespoons of cornflour in a large bowl until the coating becomes sticky. Add the 3/4 cup cornflour and toss to coat each piece, separating as needed.
3
Press and shake off: Pick up a few pieces and enclose in your fist to press the cornflour on. Place in a colander, repeat with remaining chicken, then shake so excess cornflour falls through the holes.
4
Shallow-fry until crispy: Heat the oil on high in a large deep non-stick pan. Spread half the chicken out without crowding and cook for 1 1/2 minutes each side, turning with tongs, until deep golden and crispy. Remove onto a paper towel lined tray and repeat.
5
Sauté: Pour out all but 2 tablespoons of the oil and scrape out loose crispy bits. Return the pan to medium high heat and sauté garlic until light golden, about 20 to 30 seconds.
6
Thicken sauce: Give the sauce a whisk then pour it into the pan. Simmer for 1 to 2 minutes until it thickens into a thick, glossy syrup. Stir in the zest.
7
Toss: Put the chicken back into the pan and toss quickly to coat in the sauce. Serve over rice, garnished with green onion and sesame seeds.

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CuisineChinese