Name: Orange Chicken Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Cuisine: Chinese-American
Ingredients: SAUCE:.; 4 ounces fresh squeezed orange juice.; 2 teaspoons orange zest.; 2 tablespoons Shaoxing wine.; 2 tablespoons rice vinegar.; 4 tablespoons light brown sugar.; 2 tablespoons soy sauce.; 1 tablespoon sesame oil.; 1 tablespoon chili oil, optional.; 1 tablespoon cornstarch.; CHICKEN:.; 2-3 tablespoons neutral oil.; 1½ pounds boneless skinless chicken thighs, cubed.; 3 tablespoons cornstarch.; ¾ teaspoon salt.; ¼ teaspoon white pepper.; AROMATICS:.; 2 teaspoons neutral oil, divided.; 6 ounces shiitake mushrooms, sliced.; 2 teaspoons minced ginger.; 4 cloves garlic, minced.; 2-3 bird's eye chilies, minced.; 2 scallions, minced.; FOR SERVING:.; Scallion greens, crispy shallots or sesame seeds.; Cooked white rice.

A close-up view of chicken pieces in a savory sauce with sliced green onions and red peppers, served alongside fluffy white rice in a black skillet. | cookingwithcasey.com

I'm so excited to share my spicy twist on orange chicken that's become a total game changer in my kitchen. This version skips the deep fryer but keeps all that sweet sticky goodness you love adding just enough heat to make things interesting. Every time I make it my family can't wait to dig in.

Where It All Started

While experimenting in my kitchen I wanted to create something that honored both the bright tangy notes of traditional Chinese cooking and that sweet sticky sauce we all know and love from Panda Express. The result is this perfect blend that keeps everyone coming back for seconds.

Getting Your Ingredients Ready

Let me tell you about the stars of this dish. Sweet juicy mandarins bring that fresh citrus pop. I always choose chicken thighs because they stay so tender and juicy when cooked. The sauce is pure magic with orange juice rice vinegar and my secret weapon Shaoxing wine. Fresh aromatics like ginger garlic and those tiny but mighty bird's eye chilies take everything up a notch.

Fresh Is Best

Trust me on this one using fresh mandarins makes such a difference in this dish. The juice is brighter the zest adds amazing aroma and the whole sauce just comes alive. While you can use bottled juice in a pinch nothing beats the flavor of fresh squeezed citrus.

Creating Magic in the Pan

The sauce is where all the magic happens in my kitchen. I whisk together that fresh orange juice and zest with a mix of sweet spicy and savory ingredients. When it all comes together and thickens up it creates this gorgeous glaze that coats every piece of chicken perfectly.

A bowl of crispy chicken coated in a savory sauce, served with white rice and garnished with chopped green onions and mushrooms. | cookingwithcasey.com

No Shaoxing No Problem

Don't worry if you can't find Shaoxing wine I've got you covered. Dry sherry works beautifully or grab some dry vermouth from your bar cart. If you're looking for something sweeter try mirin just remember to dial back the sugar a bit. Even a splash of red wine vinegar can work in a pinch.

Building Those Flavors

The aromatics in this dish are like my flavor dream team. Fresh minced garlic and ginger create the most amazing base while scallions add freshness. Those tiny bird's eye chilies pack serious heat but feel free to swap in your favorite spicy pepper. And don't skip the mushrooms they add such wonderful depth.

The Perfect Coating

Here's how I get that irresistible crispy coating without deep frying. Cut your chicken thighs into bite sized pieces then toss them with cornstarch salt and a pinch of white pepper. When you pan fry them they get this gorgeous golden crust that's lighter but still so satisfying.

Putting It All Together

Once you've got your chicken golden brown the rest comes together like a dance. Mushrooms get a quick sauté all those fragrant aromatics go in and then that beautiful sauce gets to work. Everything comes together into this glossy spicy orange dream.

Ready to Serve

I love serving this over a bed of steamy rice that soaks up all that amazing sauce. A sprinkle of crispy shallots some sesame seeds and fresh scallions on top take it from delicious to absolutely incredible.

A close-up image of cooked pieces of chicken in a glossy brown sauce, garnished with dark mushrooms, in a black skillet with a wooden spoon. | cookingwithcasey.com

Kitchen Secrets

Here's what I've learned from making this dish countless times prep is everything. Having all your ingredients ready before you start cooking makes the whole process smooth as silk. Fresh juice really does make a difference and don't be shy about adjusting the heat to your taste.

Lighter But Just As Tasty

My family actually prefers this healthier version to takeout now. Pan frying uses way less oil but still gives you that satisfying crispy chicken. Plus you know exactly what's going into your meal no mystery ingredients here.

Quick Kitchen Tricks

On busy nights I reach for jarred garlic and ginger. They're not quite the same as fresh but they'll do in a pinch. Pre cut chicken thighs are another time saver that still gives you that tender juicy result we're looking for.

Make It Your Own

This sauce is so versatile you can really play with it to make it your own. Need more heat? Add an extra chili. Want it sweeter? A touch more brown sugar does the trick. It's all about finding that perfect balance for your taste buds.

Prep Ahead Tips

Want to make dinner even easier? Mix up the sauce and chop all your aromatics the day before. Store them in separate containers in the fridge and you're halfway to dinner when you walk in the door.

A close-up of cooked chicken pieces glazed in a shiny brown sauce, garnished with a slice of orange, in a black frying pan. | cookingwithcasey.com

Perfect for Planning

This orange chicken is my secret weapon for meal prep. It reheats like a dream so I often make a double batch. Pack it up with rice and veggies and you've got the most amazing lunches all week long.

Don't Forget Your Greens

To make this a complete meal I love adding some stir fried vegetables on the side. Broccoli bok choy or snow peas are my favorites they're perfect for soaking up any extra sauce and add such beautiful color to your plate.

Kid Friendly Version

When I'm cooking for little ones I dial back the heat but keep all that orange flavor they love. You can always add extra chili sauce to individual portions for the spice lovers in the family. Everyone gets exactly what they want.

Saving Leftovers

This dish keeps beautifully in the fridge for about three days though it rarely lasts that long in my house. When reheating just add a tiny splash of water to loosen up the sauce and it's almost as good as fresh made.

Perfect Every Time

Whether I'm whipping this up for a quick weeknight dinner or serving it to guests everyone loves this spicy orange chicken. It's become one of those reliable recipes I know will always deliver on flavor and satisfaction no matter the occasion.

A close-up of a skillet filled with sautéed chicken pieces, mushrooms, and green onions in a dark sauce, served alongside white rice. | cookingwithcasey.com

Frequently Asked Questions

→ What can I substitute for Shaoxing wine?: Dry sherry or mirin can work as substitutes, though Shaoxing wine provides the most authentic flavor.
→ Why coat chicken in cornstarch?: Cornstarch creates a crispy exterior when fried and helps thicken the sauce when combined.
→ Can I adjust the spice level?: Adjust number of bird's eye chilies used and make chili oil optional to control heat level.
→ Why cook chicken in batches?: Avoid crowding to ensure chicken gets crispy. Overcrowding causes steaming instead of browning.
→ Can I use chicken breast?: While thighs provide more flavor and moisture, breasts can be substituted. Just don't overcook them.

Chinese Style Chicken