As someone who grew up in a place where Asian food wasn’t accessible, Orange Chicken holds a special place in my heart.
Growing up part Asian, I remember feeling self-conscious about the food I ate, which wasn’t always well understood by others. Orange chicken, however, was different—it was a bridge that made Asian cuisine more accessible to friends and family who otherwise might not have tried it. To this day, it represents more than just a meal; it’s a reminder of how food can build connections and break down cultural barriers.
Though not authentically Chinese, Orange Chicken has deep roots in Asian-American fusion cuisine, most famously popularized by Panda Express.
The dish reflects the adaptation of Chinese flavors to suit American palates, blending cultural influences in a way that feels familiar but still flavorful. This evolution is a testament to how immigrant communities shape and influence the food landscape in new countries, creating hybrid dishes that become cultural touchstones in their own right.
Orange Chicken has become an iconic dish, especially in the U.S., where it’s widely associated with Asian-American cuisine thanks to its sweet, tangy flavor and crispy texture. The blend of sweet and savory makes it approachable for those unfamiliar with more traditional dishes, making it an entry point for many into the world of Asian food.
Recommended Rice Cookers
Do I need to have a fancy rice cooker to make rice to eat with this meal?
This is a question I am asked all the time. The answer is NO!
Just like anything, generally, the higher the quality, the better. But you can make my rice cooker meals in a cheap rice cooker!
Click on the photos of each of the respective the rice cookers to be taken to my rice cooker recommendations! I have the Tiger 5.5 cup rice cooker pictured. It can make over 10 servings of rice at a time.
While short-grain white rice is the most traditional, you can also experiment with other types of rice.
Key Features to Look For in a Rice Cooker:
Steaming Basket or Tray: Allows you to steam vegetables or cook other ingredients while the rice cooks.
Multiple Cooking Functions: Ensure it has settings for steaming, slow cooking, and possibly even baking.
Non-Stick Inner Pot: Makes cleaning easier and prevents sticking.
Timer and Keep Warm Function: Useful for planning meals ahead of time and keeping them warm until you’re ready to eat.
What Type of Rice to Use
Choosing the right type of rice can be confusing, especially with so many varieties available. From long-grain basmati to aromatic jasmine rice, each type has its own texture and flavor. In Japanese cooking, however, Japanese short-grain or medium-grain rice is almost always the go-to choice.
Short-grain rice, often labeled as sushi rice, is particularly prized for its soft and chewy texture, which pairs beautifully with traditional Japanese dishes. Medium-grain rice is a great alternative if short-grain isn’t available (I actually almost always use medium-grain myself because it’s generally cheaper where I live!). Both are ideal for recipes like this one, where the rice’s stickiness helps meld the flavors into every bite.
Classic Chinese Orange Chicken
- Total Time: 35 minutes
Description
My Spicy Orange Chicken is a crispy, deep-fried dish coated in a spicy, tangy, and slightly spicy orange-flavored glaze, blending savory and citrusy flavors.
Ingredients
- 2 lbs chicken thighs, diced
- 1 egg white
- 1 tablespoon orange zest
- 1 teaspoon black pepper
- 1/2 cup cornstarch
- 1/3 cup neutral oil
Orange Chicken Sauce:
- 1/3 cup chicken or vegetable broth
- 1/2 cup soy sauce
- 3/4 cup orange juice (2-3 oranges)
- 3 tablespoons orange zest
- 1 tablespoon rice vinegar
- 3 tablespoons brown sugar
- 5 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/2 tablespoon chili flakes
Extras:
- 1/2 large yellow onion, thinly sliced
- Green onions, chili crisp, and roasted sesame seeds, for garnish (optional)
Instructions
- In a large bowl, combine diced chicken thighs with egg white, orange zest, black pepper, cornstarch, and neutral oil. Toss to coat evenly.
- In a large skillet over medium-high heat, add the chicken in a single layer and cook until browned and cooked (about 6 – 8 minutes), flipping halfway through. Remove from the skillet and set aside.
- In the same pan, add all the sauce ingredients. Stir well and let it simmer for a few minutes until thickened slightly.
- Return the cooked chicken to the pan and toss to coat in the sauce. Add in the thinly sliced onions and cook for another 2 minutes, stirring occasionally until the onions are slightly softened and everything is well coated in the sauce.
- Serve hot, garnished with green onions, chili crisp, and sesame seeds if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4
Kyrié is a half-Japanese food content creator and avid home cook who specializes in Asian cuisine, with a focus on Japanese. She loves developing recipes and sharing approachable yet authentic meals. When she’s not in the kitchen, she’s helping her husband Jeff tend to their garden, or on some artistic venture.