Orange Chicken may not be a centuries-old recipe, but it has become one of the most beloved Chinese dishes around the world.

Made famous in the 1980s when Panda Express introduced its signature version, this dish features crispy fried chicken coated in a glossy orange sauce bursting with sweet, tangy, and slightly spiced flavors.

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With a blend of fresh orange juice, soy sauce, garlic, ginger, and sugar, this Chinese Orange Chicken is pure comfort — warm, citrusy, and impossible to resist.

Since then, families have been riffing on it forever: some make it spicy with chili, others toss in pineapple chunks, a few keep it mild and sweet. Mine? Somewhere in the middle.

First time I tried orange chicken at home I thought, this is going to be a disaster. Flour on the counter, egg dripping down my arm, oil splattering like fireworks.

The garlic hit the pan first and the whole kitchen smelled like a street stall — sharp, smoky, a little sweet. Then came the orange. Bubbling syrup, sticky sugar, the chicken soaking it all in.

I burned one piece, tasted another too hot, still perfect. Honestly? I wasn’t expecting it to work, but it hooked me. This is the kind of dish that disappears before you even sit down.

Why You’ll Love Orange Chicken

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Orange juice brightens everything.
Garlic + ginger = unbeatable combo.
Soy and brown sugar keep the sauce salty-sweet, sticky, glossy.
Chili flakes? Totally up to you. Some nights I go heavy, others I skip.
Bonus: from start to finish, you’re eating in 30 minutes flat.

What You’ll Need for Orange Chicken

Ingredients:

Chicken

600 g chicken thigh or breast, small diced
2 eggs, whisked
2 cup, cornstarch
1 cup, flour
Salt and sugar to taste
1 tsp white pepper
Oil, for frying

Sauce

1 cup orange juice
1 tbsp rice vinegar
1 tbsp, brown sugar
1 tbsp, minced garlic
3 tbsp soy sauce
1 tsp ginger, minced
1 tsp, chili flakes (adjust your level)
Orange zest
1 tbsp cornstarch

Garnish

Green onion

Cooking Instructions

Chop the chicken into bite pieces. Toss in salt, sugar, white pepper. Crack two eggs in a bowl, dunk the chicken, then dredge in the flour + cornstarch mix until every piece looks powdery. Yes, your counter will look like it snowed. Worth it.
Heat oil in a wok or deep pan. Test by dropping in a pinch of flour — if it sizzles, go. Fry chicken in small batches, about 5–6 minutes each, golden crisp. Drain on a rack or paper towel. Your kitchen will smell amazing at this point.
Pour most of the oil out, leave a little film in the wok. Garlic and ginger in first, quick stir until fragrant. Add orange juice, soy, vinegar, brown sugar, chili flakes. Let it bubble like crazy. Whisk cornstarch with water, drizzle in, and stir until it thickens. Looks glossy? Perfect.
Toss the fried chicken back in. Stir quick, coat every piece. Don’t hang around too long or the crunch softens.
Dump everything on a platter, scatter green onions, maybe grate a little more zest on top if you’re showing off. Serve with rice, noodles, or just eat it straight out of the pan like I did the first time.

Extra Tips

Zest the orange right before cooking — makes it brighter.
Thighs are juicier than breast, but use whatever you’ve got.
If you want heat: add more chili flakes or even a splash of chili oil.
Broccoli, snap peas, carrots… throw them in if you want to sneak veggies in.
For extra crunch, double-fry before tossing in sauce.

Final Thought

This isn’t “authentic,” but it’s earned its spot as comfort food. Sweet, savory, tangy, sticky, messy — exactly the kind of meal that vanishes fast.