Orange Chicken
4.0
(50)
![Nuggets of glazed fried chicken over white rice topped with red chiles and green onions and plated with chopsticks.](https://cdn.statically.io/img/assets.epicurious.com/photos/54af59724074bdfd0683a862/1:1/w_2560%2Cc_limit/51168000_chinese-orange-chicken_1x1.jpg)
Orange chicken is a Chinese American restaurant classic, featuring crispy fried chicken tossed in a sticky, savory citrus sauce and garnished with chiles and green onions. But, if you’ve only ever had it for takeout or delivery, some would argue you’ve been missing out.
“There's something to be said for the delicate balance of take-out-style orange chicken when it comes right out of the pan,” says food writer and cookbook author Genevieve Ko, who developed this recipe. “You get the sauciness and the crunch all at the same time. But a half hour later, forget it. It’s so much better right out of the pan.” Happily, bringing the Chinese take-out staple home is easier than you may think.
Ko devised an easy orange chicken recipe that leans on pantry staples for simplicity without sacrificing flavor. Marinating the chicken in soy sauce and cooking wine gives it a savory intensity that carries through even after it’s coated in cornstarch and shallow-fried until golden brown. Meanwhile, the sauce gets its pronounced citrusy depth from both the juice and the rind of the orange. While some recipes call for Chinese dried orange peel (chen pi), Ko has a brilliant hack: She dries strips of fresh orange zest in a microwave, then finely chops them. With some heat from ginger and chile, the resulting dish is a guaranteed crowd-pleaser. —Kemp Minifie
Editor’s note: This recipe was originally published May 1, 2013.
Recipe information
Total Time
35 minutes
Yield
4 servings
Ingredients
For the chicken:
For the orange sauce:
Preparation
Start the chicken:
Step 1
In a shallow, medium bowl toss the chicken pieces with the soy sauce and wine. Let stand while you make the sauce.
Make the orange sauce:
Step 2
Using a vegetable peeler, remove 4 lengthwise strips of zest from 1 orange—each strip should be about ¾-inch wide and 3½- to 4-inches long. Arrange the zest in one layer between paper towels and microwave on high in 20-second increments until dry and brittle but not browned, 60 to 80 seconds total. Let the zest cool then finely chop it. If desired, use a Microplane to remove some of the remaining zest from the orange and reserve it for garnish. (If desired, zest the second orange for additional garnish.)
Step 3
Squeeze enough juice from both oranges to measure ½ cup. In a small bowl, whisk together the juice and 2 teaspoons cornstarch until the cornstarch is dissolved.
Step 4
In a 10-inch skillet, heat 1 tablespoon oil over moderate heat until hot but not smoking. Add the garlic, ginger, crushed red pepper, and dried orange zest and stir-fry until golden, about 30 seconds. Add the soy sauce, wine, vinegar, and sugar and stir until the sugar dissolves, about 5 seconds. Stir the orange juice–cornstarch mixture then add it to the skillet. Bring the sauce to a boil, stirring, then reduce the heat to low and simmer, uncovered, for 1 minute. Remove the skillet from the heat and set it aside while you fry the chicken.
Fry the chicken:
Step 5
Line a large rimmed baking sheet with paper towels.
Step 6
In a 10-inch cast-iron skillet, heat ½ inch of oil until a deep-fry thermometer registers 365°F. Meanwhile, coat half of the chicken, a couple pieces at a time, in cornstarch, making sure they are well coated and gently knocking off any excess, then transfer to a plate. Carefully add all the coated chicken to the hot oil, spacing the pieces apart from each other. Fry the chicken, turning it once or twice, until deep golden, about 5 minutes. While frying, adjust the heat as necessary to keep the oil at 365°F. Using a metal spider or a slotted spoon, transfer the chicken as done to the paper-towel-lined baking sheet. Continue to coat and fry the remaining chicken in the same manner, returning the oil to 365°F between batches.
Step 7
Once the chicken is fried, place the skillet of reserved orange sauce over moderately low heat and bring it to a simmer, stirring and thinning the sauce with a little water if necessary. Add the chicken, and stir until thoroughly coated in sauce.
To serve:
Step 8
Transfer the chicken to a serving dish and garnish with the scallions, and, if desired, the red chile slices and the freshly grated orange zest. Serve immediately with rice.
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Reviews (50)
Back to TopI am gluten intolerant and I was so excited to find this recipe! It was so easy to make in gluten free by changing the soy sauce to tamari. I miss eating Chinese food out so this makes it easy to make and eat at home!!!!
Anonymous
Huntington Beach, CA
10/15/2021
It took a long time and the counter was oily and covered in cornstarch by the end of the process, but the result was totally delicious. The amount of sauce would definitely benefit from doubling. Made it as written.
denisers
Berkeley, CA
10/27/2020
Despite the negative reviews, I figured I would give it a go anyway. I will not be making it again. It wasn’t too sweet which I liked, but the sauce didn’t have any depth of flavor. Just straight up orange flavored. I would agree that the sauce should be doubled if you want a good smothering of the chicken. Maybe doing half chicken stock instead of all OJ would help with the too much orange flavor and help add flavor depth? Either way, the recipe, as is, is a flop in my opinion.
Lilangelpie409
Fredericksburg, VA
2/12/2020
Very good and not too sugary.
wilburwaycc
San Diego, CA
11/30/2018
I made this exactly as written, but did not use any sherry. I do not use alcohol at all. I would up the hot a little more in the sauce, and definitely double the sauce recipe. I didn't find it that hard to make. My ultra picky family ate it all. I was hoping for left overs and there were NONE. lol..
JWNore
Detroit, Mi
2/26/2018
Delicious recipe! But since canola oil is not allowed in my kitchen, I use grapeseed oil as a healthier replacement.
classynana
Millsboro, Delaware
10/23/2017
Delicious. Everyone loved it, even my somewhat picky daughter. My nine-year-old called it "gummy bear chicken," which might not sound like a selling feature to an adult, but my husband and I also devoured it (we didn't think it tasted like candy, just a lovely orange flavor). Made as directed, but doubled the sauce per other reviews. Served with brown rice and broccoli.
Anonymous
Louisville, CO
3/25/2016