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Coles

  • Egg free
  • Lactose free
  • Nut free
  • Peanut free
  • Soy free
  • Shellfish free
  • Seafood free
  • High in protein

Tossed in a beautifully sweet and tangy sauce, Chinese-inspired orange chicken is a classic takeaway favourite you can easily recreate at home.

  • Serves4
  • Cook time20 minutes
  • Prep time25 minutes
Jan-24-PVX-Orange-Chicken

Ingredients

  • Vegetable oil, to deep-fry
  • 1/2 cup (75g) cornflour, extra
  • 600g chicken thigh fillets, cut into 2cm pieces
  • 1 tbs sesame seeds, toasted
  • 2 spring onions, thinly sliced
  • Sliced red chilli, to serve
  • Orange segments, to serve
  • Steamed rice, to serve
  • Asian greens, to serve

Batter

  • 1/2 cup (75g) cornflour
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp ground white pepper
  • 1 cup (250ml) chilled soda water

Orange sauce

  • 1/2 cup (125ml) honey
  • 1 tbs glucose syrup
  • 1 tbs Chinese cooking wine
  • 1 tbs lemon juice
  • 1 large orange, rind finely grated
  • 2 tsp finely grated ginger
  • 1/4 tsp Chinese five-spice

Nutritional information

Per serve: Energy: 2867kJ/686 Cals (33%), Protein: 32g (64%), Fat: 24g (34%), Sat Fat: 4g (17%), Sodium: 321mg (16%), Carb: 79g (25%), Sugar: 40g (44%), Dietary Fibre: 1g (3%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    To make the batter, place the flour, cornflour, baking powder, salt and white pepper in a large bowl. Add the soda water and whisk until just combined to make a thin batter.

  2. Step 2

    Half fill a deep-fryer or large heavy-based saucepan with oil and heat to 200°C (when oil is ready, a cube of bread turns golden brown in 8-10 secs).

  3. Step 3

    Place the extra cornflour on a plate and season well. Add the chicken, in batches, and turn to coat, shaking off excess. Dip chicken in the batter, allowing excess batter to drain. Carefully place the chicken in the hot oil and cook, in batches, for 4 mins or until golden brown, crisp and cooked through. Transfer to a wire rack over a baking tray lined with paper towel, to drain.

  4. Step 4

    Meanwhile, to make the orange sauce, place the honey, glucose syrup, Chinese cooking wine, lemon juice, orange rind, ginger and five-spice in a small saucepan over medium-low heat. Cook, stirring, for 2 mins or until sauce thickens slightly.

  5. Step 5

    Place chicken in a large bowl, pour over orange sauce and sprinkle with sesame seeds. Toss gently to coat.

  6. Step 6

    Place chicken on a serving platter and sprinkle with sesame seeds, spring onion and chilli. Serve with orange segments, rice and Asian greens.

     

Recipe tip

  • If serving this for a party, fry and drain the chicken, then refrigerate on a tray in a single layer. Reheat in a 220ºC oven for about 10 mins or until crisp and heated all the way through.

COOK. STORE. SAVE.
Clever storage:
Store any leftovers in an airtight container in the fridge for up to 3 days.

Orange chicken: A beloved takeaway classic

For a simple but delicious dinner that the whole family will love, try this orange chicken recipe tonight or add it to the menu when entertaining with a golden selection of Lunar New Year recipes. Given the name from its vibrant orange colour and the burst of citrus flavour, this dish features crunchy bite-sized pieces of chicken coated in a sweet, sticky orange sauce.

With roots in Chinese-American cuisine and said to have originated in Hawaii from the restaurant chain Panda Express, this popular takeaway classic can be made from the comfort of your home in 45 minutes. 

Chicken is so versatile to feed a crowd. Check out our easy chicken recipes for more ideas and our collection of great Chinese recipes for added inspiration. 

What are the must-have ingredients for Chinese crispy chicken?

When choosing the best cut of chicken to use in this Chinese fried chicken, opt for boneless thigh fillets. While you can also use breast meat, thighs are more flavourful and more forgiving as they’re less likely to dry out when fried at high temperatures. 

The orange chicken sauce includes orange rind that brings freshness, while grated ginger and Chinese five-spice add a punch of flavour. If you’re not familiar with Chinese five-spice, it blends the flavours of sweet, sour, bitter, salty and savoury to create a liquorice-like spice. It’s commonly used in Asian dishes like five-spice beef stir-fry, which is ready in 30 minutes, and this Chinese five-spice roast pork that will wow your guests. 

The batter for orange chicken comes together with simple pantry ingredients you might already have, including plain flour, cornflour, baking powder, salt, white pepper and chilled soda water. Once combined, the results are a deliciously crunchy dish loaded with succulent chicken pieces tossed in a tangy, flavourful orange sauce. 

Cooking orange chicken for the family

While this delicious Chinese orange chicken can be eaten straight from the pan, you can elevate your dining experience by presenting it on a serving platter finished with sesame seeds, spring onions, chilli and orange segments. If you like the heat, increase the spice level with more chillies or omit them altogether if the little ones are joining you for dinner. 

Serve this recipe for orange chicken with steamed rice and your choice of Asian greens, as well as other Asian-inspired favourites like soup dumplings and pulled pork bao buns

FAQs

Orange chicken

Orange chicken
  • Serves4
  • Cook time20 minutes
  • Prep time25 minutes
Ingredients
  • Vegetable oil, to deep-fry
  • 1/2 cup (75g) cornflour, extra
  • 600g chicken thigh fillets, cut into 2cm pieces
  • 1 tbs sesame seeds, toasted
  • 2 spring onions, thinly sliced
  • Sliced red chilli, to serve
  • Orange segments, to serve
  • Steamed rice, to serve
  • Asian greens, to serve

Batter

  • 1/2 cup (75g) cornflour
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp ground white pepper
  • 1 cup (250ml) chilled soda water

Orange sauce

  • 1/2 cup (125ml) honey
  • 1 tbs glucose syrup
  • 1 tbs Chinese cooking wine
  • 1 tbs lemon juice
  • 1 large orange, rind finely grated
  • 2 tsp finely grated ginger
  • 1/4 tsp Chinese five-spice
    Description

    Tossed in a beautifully sweet and tangy sauce, Chinese-inspired orange chicken is a classic takeaway favourite you can easily recreate at home.

    Method
    1. Step 1

      To make the batter, place the flour, cornflour, baking powder, salt and white pepper in a large bowl. Add the soda water and whisk until just combined to make a thin batter.

    2. Step 2

      Half fill a deep-fryer or large heavy-based saucepan with oil and heat to 200°C (when oil is ready, a cube of bread turns golden brown in 8-10 secs).

    3. Step 3

      Place the extra cornflour on a plate and season well. Add the chicken, in batches, and turn to coat, shaking off excess. Dip chicken in the batter, allowing excess batter to drain. Carefully place the chicken in the hot oil and cook, in batches, for 4 mins or until golden brown, crisp and cooked through. Transfer to a wire rack over a baking tray lined with paper towel, to drain.

    4. Step 4

      Meanwhile, to make the orange sauce, place the honey, glucose syrup, Chinese cooking wine, lemon juice, orange rind, ginger and five-spice in a small saucepan over medium-low heat. Cook, stirring, for 2 mins or until sauce thickens slightly.

    5. Step 5

      Place chicken in a large bowl, pour over orange sauce and sprinkle with sesame seeds. Toss gently to coat.

    6. Step 6

      Place chicken on a serving platter and sprinkle with sesame seeds, spring onion and chilli. Serve with orange segments, rice and Asian greens.