Chinese Orange Chicken Recipe (Ready in 150 Min)

If you've got orange, orange juice and chicken thighs, you're most of the way to this Chinese chicken: about 150 minutes of cooking across 27 steps. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 27 steps.

You'll mainly reach for frying pan / skillet and pan. At involved difficulty across 27 steps, it's worth setting aside proper time for.

How to make it

Make the orange sauce:
Whisk together sauce ingredients in a medium bowl. Set aside.
Prep the chicken:
Cut chicken into about 1-inch cubes. Whisk eggs with salt and black pepper in a bowl and add chicken. Stir together.
In a separate bowl, whisk together flour and cornstarch. Remove chicken from eggs with a slotted spoon or tongs, letting excess egg drain off, then transfer to cornstarch mixture and coat well.
Fry the chicken:
Add oil to a large 10- to 12-inch skillet.
Heat over medium-high heat until it reaches 350°F.
If you don’t have a thermometer, you can also test the temperature by sprinkling in some flour.
If the oil is hot enough, it should fizzle immediately.
Once oil is hot, fry the chicken in two batches.
The oil might not completely cover the chicken—that’s okay.
Cook for 3 to 4 minutes.
Flip the chicken pieces and cook until the chicken is cooked through, about 3 to 4 more minutes.
Total cook time is about 6 to 8 minutes.
Remove fried chicken cubes and transfer to a plate lined with paper towels, so the chicken can drain. Repeat until all the chicken is cooked.
Simmer the chicken in the sauce:
Once chicken is done, pour out hot oil and wipe pan clean. Add a fresh tablespoon of oil along with chopped garlic and shallot. Cook for a minute and then add the sauce. Simmer the sauce until it starts to thicken.
Once the sauce is lightly bubbling, add fried chicken and toss together to coat.
The sauce should continue to thicken and stick to the chicken.
Let simmer for a minute or two more.
Serve orange chicken over cooked white rice, garnished with sesame seeds and fresh scallions.
Did you love this recipe? Let us know with a rating and review!
LEFTOVERS!
The orange chicken keeps well in the fridge for 5 days.
Reheat in a skillet with a splash of water over low heat.
Freeze the orange chicken for up to 3 months, but be sure to thaw it before reheating so the chicken doesn’t clump together.

You'll use: Frying pan / skillet · Pan · Saucepan · Whisk

Tips & common questions

How long does Chinese Orange Chicken take to make?

About 150 minutes from start to finish — an estimate based on the 27 steps and 20 ingredients. Times vary with your kitchen and how much prep you do ahead.

What can I use instead of soy sauce?

Try tamari (gluten-free). See the substitutions section above for more swaps.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

How should I store leftovers?

Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.