American Chinese Favorites · tested Chinese home cooking
Orange Chicken Recipe
陈皮鸡 Chén Pí Jī
A crispy, citrusy Sichuan-inspired classic. Tender chicken pieces in a bright, tangy orange sauce with a hint of heat from dried chilies. Far superior to takeout versions when made fresh. This version is written for Western home kitchens, with supermarket-friendly measurements, practical substitutions, and clear visual steps.
Why this recipe works
This recipe keeps the flavor profile recognizable while making the workflow realistic for American and European kitchens. The ingredient list prioritizes items you can buy at mainstream grocery stores, with Asian-market upgrades where they truly matter.
Shopping notes for Western cooks
Most ingredients are easy to find at major U.S. and European supermarkets. For pantry items like Shaoxing wine, Chinkiang black vinegar, doubanjiang, Sichuan peppercorns, dried chilies, oyster sauce, and dark soy sauce, check an Asian market or order online. Use dry sherry for Shaoxing wine, balsamic plus rice vinegar for black vinegar, and tamari for a gluten-aware soy sauce swap when needed.
Ingredients
- 1 lb boneless chicken thighs, cubed
- For marinade: 1 egg white, 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch
- For batter: 1/2 cup cornstarch, 1/4 cup flour
- For sauce: juice of 2 oranges, zest of 1 orange, 3 tbsp sugar, 2 tbsp soy sauce, 1 tbsp black vinegar, 1 tsp cornstarch
- 4 dried chilies
- 2 strips dried tangerine peel
- 3 cloves garlic, minced
- 1 1-inch piece fresh ginger, minced
- Oil for deep frying
Step-by-step instructions
Step 1
Marinate chicken with egg white, soy sauce, shaoxing…
Marinate chicken with egg white, soy sauce, shaoxing wine, and cornstarch for 15 minutes.
Step 2
Coat chicken in cornstarch-flour mixture
Coat chicken in cornstarch-flour mixture. Deep fry at 175°C for 4 minutes until golden.
Step 3
Mix orange juice, zest, sugar, soy sauce, vinegar, and…
Mix orange juice, zest, sugar, soy sauce, vinegar, and cornstarch for the sauce.
Step 4
Heat oil in a wok
Heat oil in a wok. Fry dried chilies and tangerine peel for 30 seconds until fragrant.
Step 5
Add garlic and ginger
Add garlic and ginger. Stir-fry for 15 seconds. Pour in sauce mixture and cook until thickened.
Step 6
Toss fried chicken in the sauce until well coated
Toss fried chicken in the sauce until well coated. Serve immediately over rice.
Cook’s notes
- Use fresh orange juice – bottled juice doesn't have the same brightness
- Dried tangerine peel is a key ingredient – it adds depth that fresh zest alone can't provide
- The sauce should be glossy and thick enough to cling to each piece
- Garnish with extra orange zest and sesame seeds for a professional look
Common questions
Can I make Orange Chicken less spicy?
Yes. Reduce dried chilies, chili paste, or Sichuan peppercorns first, then add heat back at the table with chili oil.
What should I serve with it?
Steamed jasmine rice, a crisp cucumber salad, or a simple green vegetable make the meal feel complete without extra work.