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Chinese Orange Chicken Recipe

Chinese Orange Chicken – Slightly Spicy, Tangy, with pronounced Orange flavor it’s a party on a plate. The Orange Chicken is made with chicken breast, which should compensate for the frying 😉 

Chicken in a glass bowl topped with sesame seeds and fresh green onion on a wooden table.

When my dad worked at the airport, he loved going to Panda Express for lunch. There, he would always get the same exact thing every time. Half noodles, half rice & a good load of their Orange Chicken. Slightly Spicy, Tangy, with pronounced Orange flavor it was party on a plate!

The Chinese Orange Sauce  that you drown the chicken in, is so amazing you will be licking your plate to make sure you get all of it in! I substituted the orange juice mentioned in the original recipe with the orange juice concentrate for a more pronounced orange flavor, and I think it was perfect! You can use either, or though.

Chinese orange chicken in a glass bowl with skewers in the chicken topped with fresh greens and sesame seeds.

This recipe by Damned Delicious requires you to marinate the chicken for about 30 minutes before you can start cooking it so a bit of prep work required. But once marinated, it’s just fry & pour the glaze over, that’s it! I loved the addition of the sesame seeds sprinkling & the green onion. Actually my plate was very heavily sprinkled with green onion, as I like to have a lot on mine, but you can put as much or as little as you like.

Also, Chinese Orange Chicken can be served over a bed of white fluffy rice, or a side of healthy steamed vegetables like broccoli, or may be some carrots or even zucchini.

I hope you make this Chinese Orange Chicken and let me know how you like it!

Chinese Orange Chicken

Ingredients for Chinese Orange Chicken:

  • chicken breast, boneless, skinless, cut into 1-inch cubes
  • cornstarch, divided
  • large eggs, beaten
  • oil (for frying)
  • sesame seeds
  • green onions, sliced thinly

Orange Marinade:

  • chicken broth & Orange Juice Concentrate OR chicken broth & freshly squeezed orange juice
  • sugar
  • distilled white vinegar
  • soy sauce
  • cloves garlic, minced
  • orange zest (I did not add)
  • Sriracha, or more, to taste
  • ground ginger
  • white pepper
  • salt
  • Later add to the Orange Marinade:
  • Water & cornstarch

Make marinade first:

Combine all ingredients for the Orange Sauce together & stir until sugar & salt  dissolve (Chicken broth, Orange Juice Concentrate, sugar, vinegar, soy sauce,  cloves garlic (minced), orange zest, Sriracha, ground ginger, white pepper & salt)
How to make marinade by adding all ingredients together and mixing with a whisk.
Put the cubed chicken and 2/3 cup sauce into a ziplock bag & marinate for at least 30 minutes turning the bag at least 3 times.

How to place cut chicken in a bag and pour marinade over chicken.

Combine the 2 tablespoons water & 2 tablespoons corn starch in a saucnpan. Stir together until no lumps are seen. Add the marinade liquid, stir & cook until thickened (about 2-3 minutes after it comes to a boil). Do not boil for too long or it will become thin again. Remove from heat & keep warm.
How to mixing together water, marinade, and cornstarch in a skillet and mixing with a whisk.

Once marinated, drain chicken from the marinade. Discard the liquid.

Drained chicken in a sieve to remove marinade.

When the chicken has marinated and ready to be cooked, whisk together 2 eggs.
How to whisk eggs in a bowl with a whisk.

Heat 1 cup oil to 350 over medium heat. Set up your working station. Put corn starch into a larger bowl, have your egg mixture ready. Dip the chicken in the egg mixture, then the corn starch mixture pressing to adhere.
How to dip chicken in egg mixture and cornstarch mixture.

Fry the dipped & coated pieces of chicken in batches, turning halfway through to make sure that it’s cooked through.How to fry dipped and coated pieces of chicken in batches, turning halfway through to make sure chicken is cooked through.

Pour the reserved Orange Sauce over the Chicken and toss together to coat.Fried chicken in a glass bowl while orange chicken sauce is being poured onto chicken.

Sprinkle with sesame seeds & green onions. Serve right away.

Now enjoy the fruits of your labor & make sure you share!

Chinese chicken in a glass bowl topped with sesame seeds and fresh green rings on a wooden table.

Here are some other delicious Main Course Recipes:

Chinese Orange Chicken

5 from 1 vote

Chinese Orange Chicken - Slightly Spicy, Tangy, with pronounced Orange flavor it's a party on a plate. The Orange Chicken is made with chicken breast, which should compensate for the frying. 

Course: Main Entree
Cuisine: asian
Keyword: orange chicken
Calories: 352 kcal
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 6 servings

Ingredients

  • 1 1/2 lb chicken breast boneless, skinless, cut into 1 inch cubes
  • 1 cup + 2 Tbsp cornstarch divided
  • 2 large eggs beaten
  • 1 cup oil for frying
  • 1 Tbsp sesame seeds
  • 2 Tbsp green onions sliced thinly

Orange Marinade:

Instructions

  1. Combine all ingredients for the Orange Sauce together & stir until sugar & salt is dissolved (1½ cup Chicken broth, 4 Tbsp Orange Juice Concentrate, 1/2 cup sugar, 1/3 cup vinegar, 1/4 cup soy sauce, 2 cloves garlic (minced), 1 Tbsp orange zest, 1 tsp Sriracha, ¼ tsp ground ginger, ¼ tsp white pepper & 1 tsp salt).

  2. Put lb cubed chicken and 2/3 cup sauce into a ziplock bag & marinate for at least 30 minutes turning the bag at least 3 times.

  3. Combine the 2 tablespoons water & 2 tablespoons corn starch in a saucepan. Stir together until no lumps are seen. Add the marinade liquid, stir & cook until thickened (about 2-3 minutes after it comes to a boil). Do not boil for too long or it will become thin again. Remove from heat & keep warm.

  4. When the chicken has marinated and ready to be cooked drain it.
  5. Whisk together 2 eggs.

  6. Heat 1 cup oil to 350 over medium heat. Set up your working station. Put 1 cup corn starch into a larger bowl, have your egg mixture ready. Dip the chicken in the egg mixture, then the corn starch mixture pressing to adhere.

  7. Fry the dipped & coated pieces of chicken in batches, turning halfway through to make sure that it’s cooked through.
  8. Pour the reserved Orange Sauce over the Chicken and toss together to coat.
  9. Sprinkle with sesame seeds & green onions. Serve right away.
  10. Now enjoy the fruits of your labor & make sure you share!
Nutrition Facts
Chinese Orange Chicken
Amount Per Serving
Calories 352 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 127mg42%
Sodium 1319mg57%
Potassium 514mg15%
Carbohydrates 38g13%
Sugar 16g18%
Protein 27g54%
Vitamin A 135IU3%
Vitamin C 8.1mg10%
Calcium 36mg4%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Yelena

    Hi Marina, do you think I can make this one day ahead and reheat in the oven, would that work?

    · Reply
  • Andrea

    How would I adjust this recipe to make the chicken in an air fryer? Thanks

    · Reply
  • Rick

    Great recipe, easy to make and soooo delicious! We added some habanero sauce instead of the sriracha and it turned out perfect.

    · Reply
  • Leighann

    We loved loved loved the sauce….so delish. Ive left out marinating the chicken step a few times now as im not to sure its so nessary for us. As ive cooked this recipe multiple times im now experimenting a little. I hope you dont mind. I figure this is what cooking is all about. Im happy to thicken all the sauce,add a heap of asian vegetables and rice or noodles and its a great meal for the whole family….cheers

    · Reply
  • Ma Mooch

    It looks delicious but I have a question? I am confused by the fact that the marinade seems to be cooked with the cornstarch etc. into a sauce but then in the next step it talks about discarding the marinade once the chicken has drain?? Bit confused, sorry 🙁 Do I use the marinade from the chicken to make the sauce??

    · Reply
    • Hi and thank you for the question.
      Actually, you only use 2/3 cup of marinade to marinade the chicken, the rest is used for the sauce.
      So you stir the ingredients for the marinade, take 2/3 cup and add it to the chicken. The rest use to make the sauce.

      · Reply
  • guest

    hi 🙂 we made this today! it was great, except hubby didnt like green onions on it. better than panda! we marinated ours overnight and yumm

    · Reply
    • Well green onions are very optional, especially in your case 😀 Thanks for your feedback 😀

      · Reply
  • Lena

    Marina! I absolutely love orange chicken and have been looking for a good recipe for quite some time.When I saw your recipe a I was determined to make it.It turned out absolutely delish and my whole fam loved it.Thank you for sharing it!

    · Reply
    • How awesome *doing the happy dance*! Thanks for your feedback, I am happy you liked it!

      · Reply
  • Miami Culinary Tours (@MIACulinaryTour)

    Beautiful images!

    · Reply
  • Jenny

    I made this tonight, and it was absolutely delicious!

    · Reply
    • Yay! Great to hear! Thanks for your feedback!

      · Reply
  • Alana

    This looks good thanks for the recipe!!!

    · Reply
    • You’re welcome! Thanks for stopping by!

      · Reply

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