Orange chicken

A Taste of Asia: Mastering the Art of Orange Chicken


Orange chicken is one of the numerous Chinese takeaway recipes that combine fried chicken pieces and sauce. Soy sauce, water, orange juice, and corn flour thickener are all combined to create the sauce, which is just thick enough to coat the chicken. This recipe for this wonderful meal is wonderful, sticky, and sweet. The chicken breast used to make this Chinese Orange Chicken is boneless and skinless. It is then diced into bite-sized pieces, dredged, and fried till golden and crispy.

The excellent orange sauce includes Orange juice, vinegar, garlic, sugar, soy sauce, ginger, red chili flakes, and orange zest are all used to make this delicious orange sauce. It has a lot of flavor and is both spicy and sweet.

This traditional orange chicken is a delicious sensory experience whether eaten out or prepared at home. It is a remarkable dish that continues to please both seasoned food lovers and people who are unfamiliar with Asian cuisine because of its vivid orange hue, tantalizing aroma, and ideal flavor balance.

Recipe and Origin of orange chicken:

An iconic Asian meal known as orange chicken has become incredibly well-known throughout the world due to its distinctive flavors and historical significance. It is a mouthwatering dish that has caught the taste buds of food fans all over the world by fusing the lively flavors of citrus with savory spices.

The traditional recipe for orange chicken

Exploring the cultural context and traditional ingredients used in orange chicken reveals the depth of its connection to Chinese culinary traditions. A variety of essential spices are frequently combined in traditional orange chicken recipes to give it its distinct flavor.


Orange chicken

Prepare the chicken in Step 1:

Add the water, salt, garlic powder, sesame oil, and white pepper to the dish with the chicken. Combine thoroughly, cover, and chill for at least 20 minutes or overnight.

The chicken pieces should be equally coated after being fried in corn flour in a shallow basin.


Combine the orange juice, chicken stock, sugar, rice vinegar, oyster sauce, and salt to make the sauce. If the sauce isn’t sour enough for you, add more rice vinegar. If you believe the sauce needs more salt, add more oyster sauce. If you want the sauce to be sweeter, add a little more sugar.

The dried tangerine peels, entire dried chili peppers, and star anise should all be soaked for two minutes in a dish of room temperature water before being drained. When they have roasted in the dry pan afterward, this will help bring out their flavors.

Additionally, be careful not to crack open the chilis because the seeds will make the meal quite hot.


In a wok, heat 1 to 1½  cups of canola oil to 350°F/175°C. The chicken will be shallow-fried in two batches. To ensure even cooking and browning, turn the chicken halfway through shallow frying. Carefully insert half of the chicken into the wok. Shallow fry for 3 to 4 minutes, or until golden brown.

Repeat with the second batch, transferring to a plate lined with paper towels or a wire rack placed over a sheet pan.

After the chicken has rested for 5 to 10 minutes, reheat the oil and give the bird a second fry for 1 to 2 minutes if you want the chicken to be particularly crispy and you’re using dark meat.

Step 4: Put the dish together:

Take remove all except roughly 1 tablespoon of the oil from the wok. The tangerine peel, chili peppers, and star anise are added to the wok as it is heating up over low heat. Be careful not to burn them while you toast these aromatics for 30 seconds or until they become fragrant.

Then, if using, add the minced ginger and garlic. After 10 seconds of cooking, stir in the prepared sauce mixture. Simmer for a while.

As you constantly stir, add the corn flour slurry gradually to the sauce.

use the chicken and onions when the sauce is thick enough to coat a spoon (you might not need to use the entire amount of corn flour slurry to achieve the appropriate thickness). Combine everything rapidly.

You’ll require the following ingredient:

  • Chicken thighs are a little more tender than chicken breast meat and can withstand cooking at a high temperature without drying out. Corn flour (cornstarch) will first be applied to them to assist the batter sticking to the chicken.
  • A combination of flour, egg, garlic salt, salt, pepper, and water is used to make the batter, which yields a wonderful, light batter.
  • Half an orange requires for orange zest, two oranges for orange juice, soy sauce, garlic, ginger, sugar (to balance the acidity of the orange juice and zest), and rice vinegar (to provide a little zing) to make up the sauce.
  • To cook the chicken, we also need an oil with a high smoke point that is flavorless.

Orange chicken


Can I buy orange juice at the supermarket rather than squeeze my own?

Use orange juice (with or without pulp) that is 100 percent pure. All told, you’ll need around a half cup or 120 ml.

Can I make it without gluten?

Yes! Tamari or gluten-free soy sauce should be used in its stead. Use a dark tamari rather than one that is thinner or lighter.

Additionally, use gluten-free flour in place of normal (all-purpose) flour.

Can you freeze it?

Yes, you may cool, cover, and freeze food. After defrosting, you can reheat food completely (in a wok or frying pan, in the microwave, or in the oven covered). The chicken won’t be crispy, though. Even so, it’s delicious for a quick meal.

I don’t want to cook the Orange chicken; can I bake it?

Unfortunately, if you bake the orange chicken instead of frying it, it won’t be as crispy.


This traditional dish is a great example of how Chinese food is creative and mixes different cultures. This well-known dish, which originates from the Chinese province of Hunan, has won praise for its distinctive flavors and lively appeal all over the world and has become a treasured mainstay in Asian-American cooking.

We may improve our understanding of orange chicken by exploring the typical elements utilized in the dish, such as oranges, premium chicken, and the tasty sauce. These essential components give it its particular flavor and create a sensory experience that pleases the eyes and the mouth. So, embrace the art of making orange chicken, enjoy its tantalizing flavors, and appreciate the cultural heritage it represents. You’ll taste the flavorful blend of zesty oranges and savory spices in each bite of chicken, which is a true taste of Asia.

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