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    Home » Main Course » Chinese Orange Chicken

    Published: Feb 15, 2018 · Modified: Nov 17, 2020 by Lisa Johnson

    Chinese Orange Chicken

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    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

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    Impress your family with your mad skills and serve them Chinese Orange Chicken for dinner tonight! © COOKING WITH CURLS

    Happy Chinese New Year!! This is the Year of the Dog, one of the 12 animal signs of the Chinese zodiac. People born in the year of the dog are loyal and honest, amiable and kind, cautious and prudent. Because of their strong sense of loyalty and sincerity, Dogs will do everything for the person who they think is most important. I made this amazingly delicious Chinese Orange Chicken to celebrate the new  year.

    Impress your family with your mad skills and serve them Chinese Orange Chicken for dinner tonight! © COOKING WITH CURLS

    I thought about making it Paleo, I even thought about making it in my Instant Pot, but at the last minute I decided to create a more traditional Chinese Orange Chicken instead.

    Make your own Chinese Orange Chicken at home and skip the long lines at the take-out place! © COOKING WITH CURLS

    It's not that hard, and there really aren't any complicated steps to warrant deviating from tradition. I did make it a bit healthier by skipping the flour based batter, and if you use gluten-free soy sauce this meal will be gluten-free!!

    How to make Chicken Orange Chicken

    Toss the chicken with sesame oil in a large bowl. Sprinkle with white pepper and salt, and stir to combine.

    Chunks of chicken mixed with seasonings and sesame oil in a glass bowl

    Set aside to marinate for 20 minutes.

    Place .50 cup of cornstarch in a bowl, set aside. Heat oil to 350 degrees in a wok or large frying pan.

    Dredge the chicken* in the cornstarch.

    A glass bowl with chicken pieces dredged in cornstarch

    and carefully drop into the hot oil in batches so you don't overcrowd the chicken.

    Chicken pieces frying in an oil filled wok

    Fry until golden. Scoop out the chicken and drain on a paper towel lined baking sheet.

    A paper towel lined baking sheet with fried chicken pieces

    Continue frying and draining the remaining chicken.

    Carefully pour out the oil {I use a Pyrex measuring cut}. Wipe out any stuck on bits with a paper towel.

    Add the garlic to the remaining oil and fry for one minute. Pour in the orange sauce and bring to a simmer.

    Orange sauce added to a hot wok

    Add the cornstarch mixture stirring constantly until it starts to thicken. Add the chicken and green onions to the sauce, and toss to combine.

    Chinese Orange Chicken mixed in a wok with a wooden spoon

    Ooops, I forgot the green onions!! LOL Serve with fried or steamed rice.

    Chinese Orange Chicken © COOKING WITH CURLS

    and chopsticks!!

    Recipe Notes & Tips

    contains affiliate links

    • *I tossed all of the chicken into the cornstarch and tossed to coat rather than dredging each individual chunk.
    • I used 1/4 teaspoon of red chili flakes {because I am a wuss} and it wasn't' spicy at all! The recipe is written using 1/2 a teaspoon because that would be a more appropriate amount, but use your own discretion.
    • The hot oil is poured into a Pyrex Measuring Cup because they do not break. Set it on the towel lined baking sheet to catch any spills and to avoid direct contact with your counter tops.
    • This is my favorite Spider Strainer that I have been using to make Chinese food for over 30 years. Shhhh, don't tell my mom I took it when I moved out!
    • If you do not have a Wok, I have a OLD version of this one, you can use a deep frying pan or Dutch oven.

    I first made Fried Rice for the Year of the Horse {my dad}.

    Fried Rice | cookingwithcurls.com

    I made this Instant Pot Fried Rice a few weeks ago and I really like the way it turns out.

    Skip the takeout and make this simple Instant Pot Fried Rice at home any night of the week! © COOKING WITH CURLS

    Afraid to make Steamed Rice? Well don't be, you will find step-by-step photos in this post.

    Steamed Rice | cookingiwthcurls.com

    Click here for even more Asian/Chinese Recipes! Asian food is a favorite in our house. I think it is my daughter's absolute favorite food because I lived on it when I was pregnant with her! Speaking of Princess Cassi, she was born in the year of the dog....24 years ago!! Where does the time go??

    Enjoy!!

    Impress your family with your mad skills and serve them Chinese Orange Chicken for dinner tonight! © COOKING WITH CURLS

    Chinese Orange Chicken

    Impress your family with your made skills when you serve them Chinese Orange Chicken for dinner! 
    5 from 1 vote
    Print Rate
    Course: Main Course
    Cuisine: Chinese
    Prep Time: 30 minutes
    Cook Time: 10 minutes
    Total Time: 40 minutes
    Servings: 8 servings
    Calories: 260kcal
    Author: Lisa Johnson

    Ingredients

    For the Chicken

    • 2 pounds boneless, skinless chicken thighs cut into chunks
    • 1 teaspoon toasted sesame oil
    • ½ teaspoon sea salt
    • ¼ teaspoon white pepper
    • ½ cup cornstarch for dredging
    • 1 ½ cups canola, vegetable, or safflower oil for frying

    For the Orange Sauce

    • ½ cup fresh orange juice
    • ½ cup chicken stock
    • 2 Tablespoons rice wine vinegar or substitute apple cider or white wine vinegar
    • 3 Tablespoons soy sauce
    • 4 Tablespoons brown sugar
    • ½ teaspoon grated, fresh ginger
    • 2 cloves fresh garlic minced
    • ½ teaspoon red chili flakes more or less depending on desired heat level
    • 3 Tablespoons cornstarch mixed with 2 Tablespoons water
    • 2 Tablespoons chopped green onions
    Prevent your screen from going dark

    Instructions

    • Toss the chicken with sesame oil in a large bowl. Sprinkle with white pepper and salt, and stir to combine. Set aside to marinate for 20 minutes.
    • Place 1/2 cup of cornstarch in a bowl, set aside. Heat oil to 350 degrees in a wok or large frying pan. 
    • Dredge the chicken* in the cornstarch and carefully drop into the hot oil in batches so you don’t overcrowd the chicken.
    • Fry until golden. Scoop out the chicken and drain on a paper towel lined baking sheet. Continue frying and draining the remaining chicken.
    • Carefully pour out the oil {I use a Pyrex measuring cut}. Wipe out any stuck on bits with a paper towel.
    • Add the garlic to the remaining oil and fry for one minute. Pour in the orange sauce and bring to a simmer. 
    • Add the cornstarch mixture stirring constantly until it starts to thicken. Add the chicken and green onions to the sauce, and toss to combine.
    • Serve with fried or steamed rice.

    Notes

    • *I tossed all of the chicken into the cornstarch and tossed to coat rather than dredging each individual chunk.
    • I used 1/4 teaspoon of red chili flakes {because I am a wuss} and it wasn’t’ spicy at all! I wrote the recipe using 1/2 a teaspoon because that would be a more appropriate amount, but use your own discretion.
    • I pour the hot oil into a Pyrex Measuring Cup because they do not break. Set it on the towel lined baking sheet to catch any spills and to avoid direct contact with your counter tops.
    • This is my favorite Spider Strainer that I have been using to make Chinese food for over 30 years. Shhhh, don’t tell my mom I took it when I moved out!
    • If you do not have a Wok, I have a OLD version of this one, you can use a deep frying pan or Dutch oven.

    Nutrition

    Calories: 260kcal | Carbohydrates: 18g | Protein: 23g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 108mg | Sodium: 650mg | Potassium: 346mg | Sugar: 7g | Vitamin A: 110IU | Vitamin C: 8.3mg | Calcium: 20mg | Iron: 1.2mg
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    Reader Interactions

    Comments

    1. andi says

      February 18, 2018 at 3:58 pm

      HI LISA!!! How long (approx) do you fry the chicken pieces? I'm always afraid I'll under-cook them. 🙁 This sounds sooooo delicious and I want to try it this week. 🙂

      xoxo
      -andi

      Reply
      • Lisa Johnson says

        February 18, 2018 at 9:41 pm

        Hi Andi!! I cooked them for about 10 minutes, and pulled them once they started looking golden brown. I always cut one piece in half to double check, and then of course taste it to make sure I'm on the right track! LOL Let me know what you think after you try it. 🙂

        Reply
        • andi says

          March 11, 2018 at 9:14 am

          I forgot to tell you i made this a few days later and it was delicious!! I'm making your shrimp scampi pizza tonight. ???

          Reply
    2. Kristin's Peppermints and Cherries says

      March 03, 2018 at 2:45 pm

      5 stars
      Oh my goodness! This looks so good. Your pictures made me want to eat it right now! Do you do home deliveries? 🙂

      Reply

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