Orange Chicken
June 12th, 2014 126 Comments

Orange Chicken

Orange Chicken

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Orange Chicken Recipe

Serves 2 | Prep Time: 20 Minutes | Cook Time: 10 Minutes


8 oz boneless chicken breast, cut into bite-sized cubes
2 teaspoons cooking oil
1-2 tablespoon dried, crushed red chili pepper flakes
2 cloves garlic, minced
1 inch ginger, minced
Orange Sauce
Oil for deep-frying
Salt and sugar, to taste
Orange slice and orange rinds, for garnishing


1 teapoon orange marmalade
1/4 teaspoon salt
1/4 teaspoon cornstarch
A dash of ground white pepper

Frying Batter:

1 egg
1/4 cup all-purpose flour, sifted
2 tablespoon cornstarch
1/2 teaspoon baking powder
1/4 cup water, ice cold
1/2 tablespoon cooking oil
Dash of salt

Orange Sauce:

1/4 cup orange juice
1 teaspoon orange zest, minced
1 tablespoon chili sauce (optional), such as sweet chili sauce, hot sauce of your choice
3 tablespoons chicken broth, or water
1 tablespoon soy sauce
5 teaspoons sugar (3 parts brown, 2 parts white)
1/2 teaspoon sesame oil
1 teaspoon Apple cider vinegar, red wine or Chinese white vinegar
2 teaspoons Chinese rice wine or dry sherry
1 teaspoon corn starch


Marinate chicken with the Marinade ingredients, set aside for 5-10 minutes.

In a bowl, mix in all the Orange Sauce ingredients. Set aside until further use.

Make the Frying Batter. In a large bowl, whisk eggs and mix in the rest of the Frying Batter ingredients until batter is smooth. Drop in the chicken cubes, mix well, covered and refrigerate for at least 30 minutes to 1 hour.

Heat up a wok with deep-frying oil. Gently drop in the battered chicken cubes, one by one, making sure it is spread out to prevent sticking and over crowding the wok. Deep-fry until color changes to golden brown and completely cooked. Dish out and drain on paper towels.

Heat up wok over medium-high heat with 2 teaspoons of cooking oil. Stir-fry the crushed chili pepper flakes, garlic and ginger until fragrant. Gently pour in the Orange Sauce mixture, stir, and bring it to a light simmer. You may adjust additional seasoning to taste, ie. water (if sauce is too thick, cornstarch solution to thicken sauce), salt, sugar, chili sauce, etc.

Toss in the deep-fried chicken, stir well until sauces all absorbed and lightly thickened up. Dish out and ready to serve with hot steamed white rice.


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126 comments... read them below or add one

  1. KimA says:

    Lala we make it all the time because I don’t like to purchase restaurant foods. It’s DELISH!

  2. Kim says:

    Just wanted to drop by and thank you for a great orange chicken recipe. I modified it recently to use up the last of my tangerines, and it was delicious! Will be writing a blog post about it tonight. :)


  3. Fen says:

    I have always enjoyed your website.

    Very easy-to-follow recipes and I have tried both your sweet & sour pork and orange chicken recipe.

    Fabulous and my husband loves it.

    Thank you for sharing and looking forward to more of your posts.

  4. Mateosmommy says:

    Hi Bee,

    Love your recipes, but I can’t get the link to work for this tempting orange chicken! Can you please check?

  5. Rose says:

    Just made this. Actually, just dipped in a flour and cornstarch mix instead of using the batter for the chicken, but used your recipe for the sauce and for how to finish with the garlic and ginger saute. I tripled the sauce because I had a pound and a half of chicken. And I forgot to add the chicken broth, woops. Turned out yummy! Wasn’t that crispy though, so maybe I’ll try your batter next time.

  6. Thomas Marquez says:

    I am at your website, but I don’t see the recipe for orange peel chicken. Could you please email it to me?

  7. Pingback:Orange Chicken | Single mom eats

  8. Lawrence Liss says:

    Tried several times to get the orange chicken recipe and it just kept me in a loop saying it was at bottom, but nada

  9. Naiwen says:

    Really like it, its makin me salivate a great bunch or great deal…

  10. wandeep says:

    tried this recipe (orange chicken) and braised bean curd today for lunch…
    verdict from family: FINGER LICKING GOOD!

    thank you so much!

  11. Zeenath A. Rahim says:

    Rasa Malaysia is my favourtie website. Your recipes are simple and make interesting meals.As a Muslim I cant eat pork. What beef cut can I use as a substitue for pork loin chops? Would appreciate if you could suggest appropriate substitutes for your pork/ham recipes in future so that Muslim readers don’t miss out on trying your recipes. Thanks

    as a Muslim I cant eat pork

    • Kae says:

      Personally I would use chicken as a substitute for pork rather than beef, but if you would rather use beef, I’d go for a lean cut like slices of tenderloin.

  12. kristy says:

    I have tried four or five recipe. They are all amazing and yummy. Most are very easy to make. I absolutely luv your blog and look forward to my next fave recipe. I also use your recipes when I want to impress my guests. thx so glad I stumbled upon this.

  13. wahhh! JENG JENG JENG! looks good
    will have to try! btw that baking soda marinate thing is super JENG so glad i found ur blog.

  14. Pingback:Asian orange chicken | A Hungry African

  15. Pingback:Orange chicken Recipe…Do not mind if I do « mommaslovefor2

  16. Dominique says:

    This dish didn’t come out good for me. The chicken ended up mushy with the batter falling off the chicken and scattered in the sauce, not good. What can I do to avoid this and have a crispy chicken? Would it be better to add the chicken after the sauce have been thickened? The chicken appeared to be crispy prior to adding it to the other ingredients.

  17. R says:

    I’m a fan of The Big Bang Theory TV series, and in there Sheldon often orders Tangerine Chicken, thats the reason I searched for that or Orange Chicken recipes because I never had it before.

    Now I’m grateful that I have found your site, I love all types of Asian cuisine so I will come here often to try out something new!

  18. sujatha says:

    this recipe looks easy & delicious, orange chicken/lemon chicken are 2 of my favorites!
    however im trying to minimize the fried food my family eats (plus i hate the time, waste & mess of deep frying). Have you ever modified this recipe to work with plain stirfried chicken rather than deep fried? If so, how did it work? I know some modifications simply don’t translate.

  19. laura says:

    SO glad to have found this awesome site! I have mnade several dishes and have yet to been disatisfied! Really enjoyed the Orange Chicken… used prebreaded popcorn chicken..( thought i had fresh :( ) but still turned out delish!!!

  20. Christine says:

    How many serving can this recipe make?

  21. Leroy Wunderlin says:

    Chinese dry-cured hams have been recorded in texts since before the Song dynasty and used in myriad dishes. Several types exist in Qing dynasty cuisine and are used in dishes of stewing hams.

  22. Angela says:

    I had beautiful, crispy golden chicken but it all turned mushy while cooking the sauce. The flavors were great and my family still enjoyed it but if I were to make it again I’d try cooking the sauce and let it thicken and cool slightly THEN pour it over the chicken.

  23. Pingback:Dinner Prompts | Abbey Lynn Langley

  24. Isabella8271 says:

    All your pictures of the food look so amazing. I can’t wait to try and make this tomorrow. Thank you

  25. Brenda says:

    We have several satsuma trees here in LA, can’t wait to try with them instead of orange or tangerine juice/zest!!

  26. xjing says:

    Hi, I live in Europe and I don’t have access to rice wine or sherry, neither do I have rice vinegar. Can I substitute them for something else or should I just leave them out?

  27. DanS says:

    Great presentation of the dish. I’ve gotta learned your photo skills.
    For the orange sauce, I often see people recommending mixing corn startch with water first before adding to sauce. Should I do that for this recipe?

  28. Tina says:

    Thank you for sharing your recipe. I made it tonight. My foster son is visiting and orange chicken is his favorite. The batter fried up so beautifully. It was a gorgeous and airy. Then when I added the sauce and continued to stir fry until thickened as the recipe says to it was ruined. Chicken turned mushy. I also found it to be lacking in orange flavor. I am going to try again though. Add more orange zest to amp the flavor. Maybe if I do not stir fry the chicken with the sauce but instead pool some of it in the bottom of the serving platter and then drizzle the rest over the top it won’t turn to mush.

  29. Danyel says:

    This was a lot of prep work and took forever (mostly because I tripled the recipe and had to fry in tiny batches…) but the flavor was absolutely divine. The peppers, even seeded, gave this dish a lot of kick. I thickened the sauce before I tossed the chicken back in so it wouldn’t get soggy and also made a batch with unbreaded shrimp for my pescetarian daughter. Fantastic recipe.

  30. Jewel says:

    Great chicken preparation! I’ve followed several recipes following your instruction and those were great also. Thanx for putting so many recipes in a place. Cheers!!

  31. asylum says:

    love your recipes but your site is very slow to load (took almost 1-1/2 min. to load orange chicken recipe)I know it’s not on my end (checked it out many ways) is it because your using wordpress or your just trying to upload way too much c**p on your site. still love your recipes.

    • Hi where are you viewing the page from? My site loads very fast for me, and if it does load slow, it’s because of external ad calls of the ads which I have no control of. A new redesign is in the work which will speed up overall load time. Thanks for your patience.

  32. Michael says:

    I love a lot of you recipes. I would probably love all of them, but I’ve only cooked a lot of them. I’m making this one tonight for my picky daughter, that I’ve noticed ordering this when we go out.

    So, the reason for my comment, (other than to say thanks), do I really only use 1/2 an egg for the batter? I have to say this is the first time I have ever been asked to use only half an egg. I’m assuming I beat the egg before adding half of it to the batter?

    Beautiful wok kitchen, btw. You should do a few videos.

  33. poisinkandy says:

    This sounds so much better than the recipe I’ve been using.

  34. Fidelio says:

    Recipe is great except according to measures batter is to thin, made it thicker, but do not put chicken in to it and stir fry it. The batter will fall apart instead after you have put orange zest, add the sauce and thicken it in wok and pour over the chicken and serve. While cooking chicken in batches remember to keep cooked pieces in the warm oven.

  35. Liz says:

    Thank you for the nice recipe.

  36. Susan says:

    I cringe to admitt it,but I actually enjoy that sticky, gooey, overly sweet mess that Panda Chicken serves up. However, your recipe definitely “tastes” better in my mind. Orange Sauce + Sesame Oil? Yes, yes, yes!

  37. dhrosier says:

    Sweetbreads? This recipe looks like it will produce a delightful result if I use sweetbreads in place of the chicken breast. Your thoughts? Have you tried doing sweetbreads a l’orange in any fashion?

    I have been frustrated in my search for a recipe. I had the dish a couple of times at the Rainbow Room in 1970 (yes, I am that old) and it is spectacular! Since then I have not been able to find a recipe nor other restaurants that feature it.

  38. Laura troquier says:

    I would like to try your orange chicken recipe with the dried tangerine skin. how do I use it in your recipe? Much thanks. Laura

  39. John says:

    I read what you had to say about the Orange Chcken and I appreiate the info. I have never cooked it before, but I will try your recipe soon.
    I know you live in the Orange County area, so I wanted to give you a place that my wife and I like to go for the best Chinese fast food Orange Chicken. Its called “China Luck” and its in Fountain Valley in the same center as Islands and Albertsons on Brookhurst just south of the 405. Everything else is good there too and a few years back they got a good article written about them in the Orange County Register. Prices are also good.

  40. Matthew says:

    So I just made this tonight. It took me a great deal longer to prepare than the estimated time in your directions, but I think that had more to do with the fact that I have never made orange chicken of any kind before, so I was taking greater care to ensure everything was done properly. I absolutely loved the end result, but I was not expecting it to be as spicy as it actually ended up being (which was fine for me, I LOVE spice, and it was an unexpected surprise) though the rest of the group could not finish it. Next time I make it I plan to reduce the pepper. Either way, thank you for this amazing recipe! I am planning to try the Honey Soy Chicken Wings next, and I can’t wait!

  41. It is a good idea. It is easy to understand I am to comment.

  42. The Chicken Recipe says:

    Look delicious and yum, loving it

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