Chinese Orange Chicken Recipe

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Chinese Orange Chicken
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  1. Start the chicken: In a shallow, medium bowl toss the chicken pieces with the soy sauce and wine. Let stand while you make the sauce.
  2. Make the orange sauce: Using a vegetable peeler, remove 4 lengthwise strips of zest from 1 orange—each strip should be about 3/4 inch wide and 3 1/2 to 4 inches long. Arrange the zest in one layer between paper towels and microwave on high in 20-second increments until dry and brittle but not browned, 60 to 80 seconds total. Let the zest cool then finely chop it. If desired, use a Microplane to remove some of the remaining zest from the orange and reserve it for garnish. (If desired, zest the second orange for additional garnish.)
  3. Squeeze enough juice from both oranges to measure 1/2 cup. In a small bowl, whisk together the juice and 2 teaspoons cornstarch until the cornstarch is dissolved.
  4. In a 10-inch skillet, heat 1 tablespoon oil over moderate heat until hot but not smoking. Add the garlic, ginger, crushed red pepper, and dried orange zest and stir-fry until golden, about 30 seconds. Add the soy sauce, wine, vinegar, and sugar and stir until the sugar dissolves, about 5 seconds. Stir the orange juice–cornstarch mixture then add it to the skillet. Bring the sauce to a boil, stirring, then reduce the heat to low and simmer, uncovered, for 1 minute. Remove the skillet from the heat and set it aside while you fry the chicken.
  5. Fry the chicken: Line a large rimmed baking sheet with paper towels.
  6. In a 10-inch cast-iron skillet, heat 1/2 inch of oil until a deep-fry thermometer registers 365°F. Meanwhile, coat half of the chicken, a couple pieces at a time, in cornstarch, making sure they are well coated and gently knocking off any excess, then transfer to a plate. Carefully add all the coated chicken to the hot oil, spacing the pieces apart from each other. Fry the chicken, turning it once or twice, until deep golden, about 5 minutes. While frying, adjust the heat as necessary to keep the oil at 365°F. Using a metal spider or a slotted spoon, transfer the chicken as done to the paper-towel-lined baking sheet. Continue to coat and fry the remaining chicken in the same manner, returning the oil to 365°F between batches.
  7. Once the chicken is fried, place the skillet of reserved orange sauce over moderately low heat and bring it to a simmer, stirring and thinning the sauce with a little water if necessary. Add the chicken, and stir until thoroughly coated in sauce.
  8. To serve: Transfer the chicken to a serving dish and garnish with the scallions, and, if desired, the red chile slices and the freshly grated orange zest. Serve immediately with rice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1545.02 Kcal (6469 kJ)
Calories from fat 1114.76 Kcal
% Daily Value*
Total Fat 123.86g 191%
Cholesterol 21.54mg 7%
Sodium 4926.5mg 205%
Potassium 598.14mg 13%
Total Carbs 99.07g 33%
Sugars 9.97g 40%
Dietary Fiber 1.59g 6%
Protein 13.6g 27%
Vitamin C 36.6mg 61%
Iron 1.3mg 7%
Calcium 196mg 20%
Amount Per 100 g
Calories 479.62 Kcal (2008 kJ)
Calories from fat 346.05 Kcal
% Daily Value*
Total Fat 38.45g 191%
Cholesterol 6.69mg 7%
Sodium 1529.33mg 205%
Potassium 185.68mg 13%
Total Carbs 30.76g 33%
Sugars 3.09g 40%
Dietary Fiber 0.49g 6%
Protein 4.22g 27%
Vitamin C 11.4mg 61%
Iron 0.4mg 7%
Calcium 60.8mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 40.9
  • 44

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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