Orange Peel Chicken
Crispy, bite-sized chicken pieces tossed in a glossy, tangy, and sweet orange sauce with a hint of spice. This popular Chinese-American takeout classic is surprisingly easy to make at home and is perfect served over steamed rice.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Marinate the Chicken
- b.In a medium bowl, combine the chicken pieces, 2 tbsp soy sauce, Shaoxing wine, salt, and white pepper. Mix well.
- c.Add the lightly beaten egg white and mix until the chicken is fully coated.
- d.Let the chicken marinate for at least 15-20 minutes at room temperature.
- 2
Step 2
- a.Prepare Sauce and Cornstarch Slurry
- b.In a small bowl, whisk together the orange juice, remaining 3 tbsp soy sauce, rice vinegar, sugar, and chicken broth. Set aside.
- c.In a separate very small bowl, mix 1 tbsp of cornstarch with 2 tbsp of cold water until smooth to create a slurry. Set this aside as well.
- 3
Step 3
- a.Dredge and Fry the Chicken
- b.Place the remaining 1/2 cup (8 tbsp) of cornstarch in a shallow dish or a large zip-top bag.
- c.Working in batches, add the marinated chicken to the cornstarch and toss to coat each piece thoroughly. Shake off any excess cornstarch.
- d.In a wok or heavy-bottomed pot, heat 2 cups of vegetable oil to 350°F (175°C).
- e.Carefully add the coated chicken to the hot oil in a single layer, avoiding overcrowding. Fry for 4-5 minutes, turning occasionally, until golden brown, crispy, and cooked through.
- f.Remove the chicken with a slotted spoon and let it drain on a wire rack.
- 4
Step 4
- a.Create the Orange Sauce
- b.Carefully pour out the hot oil into a heatproof container, leaving about 1 tablespoon of oil in the wok.
- c.Reheat the wok over medium-high heat. Add the minced ginger, garlic, dried red chilies, and orange peel. Stir-fry for about 30 seconds until fragrant.
- d.Pour the prepared orange sauce mixture into the wok and bring it to a boil.
- e.Give the cornstarch slurry a quick stir and slowly pour it into the simmering sauce while whisking constantly. Cook for 1-2 minutes until the sauce thickens to a glossy, syrup-like consistency.
- 5
Step 5
- a.Combine and Serve
- b.Add the crispy fried chicken back into the wok with the thickened sauce.
- c.Toss everything together quickly for about 30-60 seconds until all the chicken is evenly coated.
- d.Turn off the heat, drizzle with sesame oil, and give it one final toss.
- e.Garnish with sliced scallions and serve immediately with steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispy chicken, double-fry it. First, fry for 3-4 minutes, remove, increase oil temperature to 375°F (190°C), and fry again for 1-2 minutes until deep golden brown.
- 2Use a vegetable peeler to get thin strips of orange peel without the bitter white pith for the best flavor.
- 3Ensure your sauce is fully thickened *before* adding the chicken. This minimizes the time the chicken spends in the sauce, keeping it crispier.
- 4Do not overcrowd the pan while frying. This lowers the oil temperature and results in soggy, greasy chicken. Fry in at least two batches.
- 5Freshly squeezed orange juice provides a much brighter and more authentic flavor than bottled juice.
Adapt it for your goals.
Protein Swap
This recipe works well with boneless skinless chicken breast (cut into smaller pieces to prevent drying out), pork loin, or firm tofu. For tofu, press it well and coat and fry just like the chicken.
Spice It UpSpice It Up
For a numbing, tingling heat characteristic of Szechuan cuisine, add 1/2 teaspoon of ground Szechuan peppercorns along with the ginger and garlic.
Add VegetablesAdd Vegetables
Blanch or stir-fry some broccoli florets or sliced bell peppers and toss them in with the chicken at the end for added nutrition and color.
GarnishGarnish
Sprinkle with toasted sesame seeds along with the scallions for extra texture and nutty flavor.
Why this is on our healthy list.
Excellent Source of Protein
Chicken thighs are rich in high-quality protein, which is crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Immunity-Boosting Vitamin C
The use of fresh orange juice and peel provides a good dose of Vitamin C, a powerful antioxidant that helps protect cells from damage and supports a healthy immune system.
Aromatic Anti-Inflammatories
Ginger and garlic, key aromatics in the sauce, contain potent compounds like gingerol and allicin, which are known for their natural anti-inflammatory and antioxidant properties.
Frequently asked questions
As a deep-fried dish, Orange Peel Chicken is more of an indulgent treat than a daily healthy meal. It's typically high in calories, fat, and sodium. However, making it at home allows you to control the ingredients, such as using less oil, less sugar, and low-sodium soy sauce. For a healthier version, you can try pan-frying or air-frying the chicken.