30-Min Orange Chicken Recipe
Orange Chicken is crispy, juicy chicken coated in a bright, sweet-tangy orange sauce with a glossy finish.
Ingredients
For the chicken and marinade
- 1½ pounds chicken breasts, skinless, cut into 1-inch pieces
- Pinch of salt
- Pinch of white pepper
- ½ tablespoon rice wine
- 1 large egg white
- 1 tablespoon cornstarch
- 3 tablespoons water
For the batter
- 1½ cups cornstarch
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- Pinch of salt
- 1 large egg
- 1 tablespoon cooking oil
- ¾ cup water
For the sauce
- 1 cup orange juice
- 2 tablespoons soy sauce
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- ½ teaspoon orange zest
- 1 tablespoon cornstarch
- 3 tablespoons water
For frying and garnish
- 4 cups cooking oil, high-smoking-point
- 2 tablespoons scallions, chopped
- 1 large orange, thinly sliced, optional
Instructions
- To marinate the chicken, in a bowl, mix the chicken with the salt until absorbed, then add the white pepper and rice wine and mix well, then add the cornstarch mixed with water and the egg white and mix thoroughly, then let marinate while preparing the remaining ingredients.
- To make the sauce, in a bowl, mix the orange juice, soy sauce, ketchup, rice vinegar, sugar, and orange zest until combined.
- To make the batter, in a bowl, mix the cornstarch, baking soda, baking powder, salt, egg, cooking oil, and water until smooth, then add the chicken and coat evenly.
- To first fry, in a pot over high heat, heat the cooking oil to 350°F (177°C), then fry the chicken in batches for about 4–5 minutes until lightly golden and cooked through, then remove and drain.
- To second fry, increase the oil temperature to 375°F (191°C), return the chicken, and fry for about 1 minute until golden and crispy, then remove and drain well.
- To make the sauce glossy, in a pan over medium heat, bring the sauce to a simmer, then add the cornstarch mixed with water and cook until thickened and glossy.
- To finish, add the chicken to the sauce and toss to coat, then garnish with the scallions and orange slices.
Video
Notes
Let the salt absorb first: This helps the chicken stay juicy and flavorful.
Use cornstarch for coating: It creates a lighter, crispier texture than flour.
Double fry for crispiness: The first fry cooks the chicken, and the second fry removes moisture and locks in the crunch.
Keep oil at the right temperature: Too low and the chicken absorbs oil, too high and it browns too quickly.
Do not overcrowd: Fry in batches to maintain temperature and even cooking.
Toss at the end: Add the sauce right before serving to keep the chicken crispy.
Protein swap: You can use chicken thighs, shrimp, or tofu.