Crispy Chinese orange chicken — golden fried chicken tossed in a sweet, tangy orange sauce with garlic and shallot. Better than takeaway, served over rice.
Chinese orange chicken is the takeaway favourite made fresh at home — crisp battered chicken tossed in a glossy, sweet-and-tangy orange sauce. Sticky, citrusy and irresistible over a bowl of fluffy rice, it's far better than delivery and easier than you'd think.
Prep 20 min
Cook 20 min
Total 40 min
Medium
- Zest of 1 Orange
- 1/4 cup Orange Juice
- 1/4 cup Soy Sauce
- 1/4 cup Water
- 1/3 cup Rice Vinegar
- 1 tablespoon Sesame Seed Oil
- 1/2 cup Sugar
- 650g Chicken Thighs
- 2 large Egg
- 1 tsp Salt
- 1/4 tsp Black Pepper
- 1/2 cup Cornstarch
- 1/2 cup All Purpose Flour
- 2 cups Vegetable Oil
- 2 cloves chopped Garlic
- 1 chopped Shallots
- Sliced Scallions
- Garnish Sesame Seed
- To serve Rice
Video
Preparation
- Make the orange sauce: whisk together the orange zest and juice, soy sauce, water, rice vinegar, sesame oil and sugar in a medium bowl and set aside.
- Cut the chicken into about 1-inch cubes. Whisk the eggs with the salt and pepper in a bowl, add the chicken, and stir together. In a separate bowl, whisk together the flour and cornstarch. Lift the chicken from the egg with a slotted spoon, letting the excess drain off, then toss in the cornstarch mixture to coat well.
- Add the oil to a large 10- to 12-inch skillet and heat over medium-high to 350°F (a sprinkle of flour should fizzle immediately).
- Fry the chicken in two batches for 3 to 4 minutes, then flip and cook until cooked through, another 3 to 4 minutes (about 6 to 8 minutes total). Drain on a paper-towel-lined plate, and repeat until all the chicken is cooked.
- Pour out the hot oil and wipe the pan clean, then add a fresh tablespoon of oil with the chopped garlic and shallot and cook for a minute. Add the sauce and simmer until it starts to thicken.
- Once lightly bubbling, add the fried chicken and toss to coat, letting it simmer for a minute or two more as the sauce thickens and sticks. Serve over white rice, garnished with sesame seeds and scallions.
Tips from the ZestyPlate Kitchen
- Use thigh meat for the juiciest result, and coat well in cornstarch for maximum crunch.
- Fry in batches so the oil stays hot and the chicken crisps rather than steams.
- Reduce the sauce until it's glossy and clingy before adding the chicken.
- Toss the fried chicken in the sauce at the very end so it stays crisp.
Frequently Asked Questions
Fry it well, reduce the sauce until thick, and toss it through at the last moment just before serving.
Yes — just take care not to overcook it; thigh stays juicier through the frying.
Yes — the orange sauce keeps in the fridge for a few days; just reheat and toss with freshly fried chicken.
