How to Make Orange Chicken – A Tangy Chinese Takeaway Favourite

 

Orange Chicken is a beloved dish in Chinese-American cuisine, known for its crispy chicken pieces coated in a zesty, sweet, and sticky orange sauce. It's a comforting classic often found on takeaway menus – but it’s surprisingly easy to recreate at home. With simple ingredients and a few kitchen staples, you can whip up this delicious dish in under an hour.

In this article, we’ll walk you through how to make homemade Orange Chicken using British ingredients. It’s perfect for a Friday night fakeaway or a midweek treat that feels a little bit special.

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🛒 Ingredients (Serves 2–3)

For the chicken:

2 boneless chicken breasts or thighs, cut into bite-sized pieces

1 egg, beaten

4 tbsp cornflour (cornstarch)

Salt and pepper, to taste

Vegetable oil, for frying

For the orange sauce:

Juice and zest of 1 large orange (around 100ml juice)

2 tbsp soy sauce

2 tbsp sugar (white or brown)

1 tbsp rice vinegar or white wine vinegar

1 tbsp tomato ketchup

1 tsp garlic, finely chopped

1 tsp fresh ginger, grated

1 tsp cornflour mixed with 1 tbsp water (for thickening)

For garnish:

Spring onions, sliced

Sesame seeds (optional)

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👨‍🍳 Method

1. Prepare the chicken

In a mixing bowl, season the chicken pieces with salt and pepper. Add the beaten egg and stir to coat. Gradually add the cornflour and mix until the chicken is well coated and slightly sticky. Let it sit for 10 minutes while you prepare the sauce.

2. Make the orange sauce

In a small bowl, mix the orange juice, zest, soy sauce, sugar, vinegar, ketchup, garlic, and ginger. Stir until combined and set aside.

3. Fry the chicken

Heat enough oil in a deep frying pan or wok over medium-high heat. Once hot (around 180°C), carefully add the chicken in batches and fry for 4–5 minutes until golden and crispy. Remove with a slotted spoon and drain on kitchen paper. For extra crispiness, you can double-fry the chicken by letting it cool slightly and frying again for 1–2 minutes.

4. Cook the sauce

In a clean pan, pour in the prepared orange sauce. Bring it to a gentle simmer over medium heat. Add the cornflour slurry and stir until the sauce thickens and becomes glossy.

5. Coat the chicken

Add the fried chicken to the sauce and toss well to ensure all pieces are evenly coated. Cook for another 1–2 minutes, allowing the chicken to absorb the flavours.

6. Serve

Garnish with spring onions and sesame seeds, then serve hot with steamed rice or noodles.

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🍚 Serving Suggestions

Orange Chicken pairs perfectly with:

Steamed jasmine or basmati rice

Egg-fried rice

Stir-fried vegetables like broccoli or pak choi

Garlic noodles or lo mein

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💡 Cooking Tips

Fresh orange is best: Use fresh juice and zest for a bright citrus flavour.

Cut chicken evenly: Uniform pieces help cook the chicken evenly and quickly.

Don’t overcrowd the pan: Fry the chicken in small batches to maintain a crisp texture.

Adjust sweetness: You can tweak the amount of sugar depending on how tangy or sweet you like your sauce.

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🌱 Vegetarian Version

For a meat-free option, replace the chicken with firm tofu or cauliflower florets. Coat and fry them the same way, then toss in the orange sauce for a tasty vegetarian alternative.

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📝 Final Thoughts

Orange Chicken is a flavourful, crowd-pleasing dish that’s far easier to make at home than you might think. Crispy on the outside, juicy on the inside, and glazed with a sticky orange sauce – what’s not to love?

Whether you’re trying to cut down on takeaway spending or simply enjoy cooking at home, this recipe brings the joy of a Chinese favourite straight to your kitchen.

--- write ✍️ by foodie Parmod.

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