Forktionary

Asian Orange Chicken Recipe

Craving that delicious mall orange chicken? This recipe delivers the same craveable citrusy-sweet and savory flavors, right in your own kitchen! Crispy, juicy chicken coated in a vibrant orange sauce – a family favorite guaranteed to impress. Get ready for a taste of authentic Asian-inspired goodness!

Prep Time 30 mins
Cook Time 80 mins
Calories 700.9 kcal
Protein 114g
Rating 5.0 (1 Reviews)
Asian Orange Chicken 99

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Asian Orange Chicken

  • 1 1/2 cups water
  • 1/2 cup orange juice
  • 1/4 cup lemon juice
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce
  • 1 tablespoon orange zest
  • 1/4 cup packed brown sugar
  • 2 tablespoons grated fresh gingerroot
  • 2 cloves minced garlic
  • 1/4 cup chopped green onions
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons cornstarch
  • 1 1/2 lbs boneless, skinless chicken breasts
  • 0 cups all purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 0 tablespoons olive oil
  • 1 cup mochiko flour (sweet rice flour)
  • 2 tablespoons cold water
  • 2 inches vegetable oil (for frying)

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How to Make Asian Orange Chicken

  1. In a saucepan, combine 1 1/2 cups water, 1/2 cup orange juice, 1/4 cup lemon juice, 1/4 cup rice vinegar, and 1/4 cup soy sauce. Add 1 tablespoon orange zest, 1/4 cup packed brown sugar, 2 tablespoons grated ginger, 2 cloves minced garlic, 1/4 cup chopped onion, and 1/2 teaspoon red pepper flakes (or more, to taste).
  2. Bring the mixture to a boil over medium-high heat, then reduce heat and simmer for 5 minutes, or until slightly thickened.
  3. Remove from heat and let cool completely (about 20-30 minutes).
  4. While sauce cools, prepare chicken: In a resealable bag, combine chicken pieces (about 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces) with 1 cup of the cooled sauce. Marinate for at least 2 hours, or preferably overnight in the refrigerator.
  5. In a separate resealable bag, whisk together 1 cup mochiko flour (sweet rice flour), 1 teaspoon salt, and 1/2 teaspoon black pepper.
  6. Add the marinated chicken to the flour mixture; seal the bag and shake until chicken is evenly coated.
  7. Heat 2 inches of vegetable oil in a large skillet or wok over medium-high heat (about 350°F/175°C).
  8. Carefully add chicken pieces to the hot oil, ensuring not to overcrowd the pan. Fry in batches until golden brown and cooked through (about 5-7 minutes per batch).
  9. Remove chicken and drain on paper towels.
  10. Pour the remaining sauce into the skillet and bring to a simmer over medium heat.
  11. In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons cold water until smooth.
  12. Slowly whisk the cornstarch slurry into the simmering sauce. Cook, stirring constantly, until the sauce thickens (about 1-2 minutes).
  13. Add the fried chicken to the sauce, toss to coat, and cook for another 2-3 minutes.
  14. Serve the Asian Orange Chicken immediately over steamed jasmine rice.

Nutrition Information (Approximate per serving)

Sodium

39 g

Sugar

217g

Fat

11g

Carbs

28g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes Asian Chinese

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Cuisine Preparation Main Dish Asian 4 Hours Or Less