Chinese Orange Chicken

57 min all in — 45 min prep, 12 min cook. That is the time on this recipe, not a guess.

The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.

A bit of work.

No chilli.

This recipe is labelled for Soy, Wheat, Sesame, Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.

The published recipe is labelled Dairy-free, Nut-free.

Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.

Frying pan, Saucepan, Mixing bowl.

The recipe lists Salt at 1 tsp.

¼ cup of Soy sauce.

⅓ cup of Vinegar.

½ cup of Sugar.

chicken → tofu. Press firm tofu, marinate as you would the chicken, and cook until browned. This is an adaptation, not the original dish. egg (silken tofu or skip (depends on the dish)) → silken tofu or skip (depends on the dish). Carbonara without egg is not carbonara. Fried rice can skip the egg. We will not pretend otherwise. flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking. garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion. 1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing. onion → shallot. Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.

Times on this listing were inferred from the imported method, not kitchen-tested.

LEFTOVERS! The orange chicken keeps well in the fridge for 5 days. Reheat in a skillet with a splash of water over low heat. Freeze the orange chicken for up to 3 months, but be sure to thaw it before reheating so the chicken doesn’t clump together.

This method is not written for an air fryer. The core technique on the page still applies.