Asian Orange Chicken

Asian Orange Chicken


"A delicious citrus chicken recipe with flavors reminiscent of the orange chicken from a popular restaurant in the mall."

Ingredients 3 h 20 m {{adjustedServings}} servings 445 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 445 kcal
  • 22%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 68.7g
  • 22%
  • Protein:
  • 17.8 g
  • 36%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 763 mg
  • 31%

Based on a 2,000 calorie diet

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  • Prep

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  1. Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
  2. Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
  3. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
  4. Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
  5. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.
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Reviews 1171

  1. 1572 Ratings


Great orange flavor - tastes similar to restaurant Crispy Orange Chicken. The following changes should improve texture... After frying chicken keep warm on baking sheet in oven. Reduce cornstarch to 2 tsp. and dissolve in 1 Tbsp. water before wisking into boiling sauce. Transfer chicken to serving platter and pour sauce over all. Don't heat chicken in sauce or crispy coating will flake off into sauce. Broccoli, sweet peppers, carrots, snow peas, and/or scallions would be nice - may need extra sauce if adding veggies.


SCRUMPTIOUS!!! What I love about this recipe is one can tinker with the marinade by adding more or less of something until satisfied before pouring over the chicken. I had some leftover pineapple juice so subbed part of that for the water. I also added 3 cloves crushed garlic, only lightly packed the brown sugar, was 2 tbsp shy of the rice vinegar so added more lemon juice to make up the difference. I grated the rind of one whole medium orange which equaled 2 tbsp. and put the pulp from that orange into the 'brew'. Didn't have green onion so subbed some red onion for that. Thanks for the suggestion of the sesame that nutty flavor it gives. I didn't coat the chicken w/flour. I just heated some wok oil and stir fried it that way. Added some red pepper chunks to the stirfry for flavor and color(yum) and served over basmati rice. I made the cornstarch slurry using orange juice instead of water. Garnished with cilantro. This is a definite keeper...wish there were more stars. One of the best Asian dishes I have made so far...not too tart, not too sweet. Just the right balance. One would swear this came from the Chinese carry-out.

The Code

The only tips I can provide in a recipe like this one is to emphasize the need to -completely- brown the chicken on all sides, keeping stirring to a minimum. The best option for this would most certainly be to use a wok. Adding a touch of Sesame oil to the olive oil adds flavor, and doesn't add much cholesterol or fat. Also, most Chinese restaraunts use batter-dipped chicken as opposed to this recipe's use of marinade and flour, making it a -much- healthier choice than ordering out. All in all, fantastic variance on the Orange Chicken recipe.