Chinese Orange Chicken Recipe (2024)

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 😉

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.

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!

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)

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.

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.

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

When the chicken has marinated and ready to be cooked, whisk together 2 eggs.

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.

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

Pour the reserved Orange Sauce over the Chicken and toss together to coat.

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

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