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CHINESE ORANGE CHICKEN RECIPE centered hero view, clean and uncluttered
Yesica Andrews

Chinese Orange Chicken Recipe Easy Authentic Crispy

Enjoy a flavorful homemade take on Chinese Orange Chicken Recipe that delivers crispy battered chicken coated in a sweet and tangy orange sauce. This authentic chinese crispy orange chicken takeout style recipe is perfect for recreating the beloved chinese orange chicken recipe panda express copycat at home. With a homemade chinese orange chicken sweet tangy sauce and options for an air fryer chinese orange chicken healthy crispy version, this dish offers the best balance of taste and texture for your family dinner or quick meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken thighs about 6 thighs or 3 chicken breasts
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg
  • 1 1/4 cups water
  • 1 tablespoon vegetable oil (canola sunflower etc.)
  • vegetable oil for frying (amount depends on pan size)
  • 1 large orange (juice and zest)
  • 2 tablespoons soy sauce
  • 1/4 cup rice vinegar or white vinegar
  • 1/2 cup packed brown sugar
  • 2 large garlic cloves minced or 1 teaspoon garlic powder
  • 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
  • Sesame seeds (optional)
  • Chopped green onions (optional)
  • Red pepper flakes (optional)

Method
 

  1. Cut the chicken into bite-sized 1-inch cubes.
  2. Mix together flour cornstarch salt and pepper in a bowl.Add egg vegetable oil and water whisk well until the batter is smooth.
  3. Coat the chicken pieces thoroughly in the batter then cover and chill in the fridge for 30 minutes or at least 10 if pressed for time.
  4. Heat about 2 inches of vegetable oil in a deep pan or fryer to 350°F (177°C) and prepare a plate with paper towels.
  5. Fry the battered chicken in batches to prevent overcrowding for 2-3 minutes turning halfway until pieces are golden and cooked through.Transfer to the paper towels and keep warm.
  6. For the sauce combine orange juice orange zest soy sauce vinegar brown sugar and garlic in a saucepan.Bring it to a gentle boil over medium heat tasting and adjusting the balance if needed.
  7. Slowly stir in the cornstarch slurry while stirring until the sauce thickens enough to coat the back of a spoon.
  8. Toss the fried chicken in the thickened orange sauce coating each piece evenly.
  9. Serve immediately garnished with sesame seeds chopped green onions and red pepper flakes if desired for extra flavor and presentation.

Notes

  • Using chicken thighs will result in juicier and more flavorful chicken, while breasts may dry out so watch closely.Maintain oil temperature at 350°F for crispy and non-greasy results.Do not overcrowd the fryer to keep the oil temperature stable.This recipe can be made ahead and reheated in the microwave for convenience.For gluten-free option replace flour with gluten-free flour and use gluten-free soy sauce or coconut aminos.