top of page

Orange Chicken


For the chicken:

  1. 1 pound boneless chicken thighs(450g, cut into chunks)

  2. 1/4 teaspoon sesame oil

  3. 1/8 teaspoon white pepper

  4. 1/4 teaspoon garlic powder

  5. ¼ teaspoon salt

  6. 1 teaspoon Shaoxing wine

  7. 1/4 cup cornstarch

  8. 1/2 teaspoon

  9. 1 ½ cup canola or vegetable oil (for shallow frying the chicken)

For the sauce:

  1. 1 tablespoon canola or vegetable oil

  2. 6 dried red chili peppers

  3. 3 to 4 pieces dried tangerine or mandarin orange peel (optional)

  4. 2 star anise

  5. 1/4 cup fresh orange juice (60 ml)

  6. 1/4 cup chicken stock (60 ml)

  7. 2 tablespoons of rice wine vinegar

  8. 2 tablespoons sugar

  9. 1 tablespoon soy sauce

  10. 2 tablespoons cornstarch (mixed into a slurry with 2 tablespoons water)

  11. 1 scallion (sliced on an angle into 1 1/2-inch piece)


  1. Toss the chicken in the sesame oil, white pepper, garlic powder, salt, and Shaoxing wine; set aside for 20 minutes. Put the cornstarch in a shallow bowl, and heat the oil in a small pot until it reaches 350 degrees F. Dredge the chicken pieces in cornstarch and fry until golden. Transfer to a plate lined with a paper towel.

  2. Heat a wok over medium heat and add a tablespoon of oil. Add the dried chili peppers, tangerine peel, and star anise, and toast for about 20 seconds, being careful not to burn the aromatics. Add the orange juice, chicken stock, vinegar, sugar, and soy sauce.

  3. Bring the sauce to a simmer and gradually add the cornstarch slurry, stirring constantly. When the sauce is thick enough to coat a spoon (you don't have to use all of the slurries if the sauce is thick enough), add the chicken and scallions. Toss quickly, and serve!

Recipe by: Bill (the Woks of life) Developed by: Brin Xu

Photography: Yancy