Chinese Orange Chicken with Ginger Garlic Sauce
Crispy pan-fried chicken breast coated in seasoned flour and finished with a glossy citrus-forward sauce brightened by fresh ginger, garlic, and mirin. The combination of orange and lemon zest creates a subtle fragrant complexity that balances sweet, sour, and savory elements. Serve over steamed rice for a quick weeknight dinner that mimics restaurant-quality stir-fry at home. This version emphasizes fresh citrus juice and zest rather than heavy cornstarch, letting the bright flavors shine through.
Ingredients
- 3 boneless skinless chicken breasts, diced
- ½ cup all-purpose flour
- 1 teaspoon salt
- 2 ounces stir-fry oilvegetable oil or canola oil1:1cooking
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- 1 teaspoon orange zest
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- ½ teaspoon salt
- 3 whole peppercorns, crushed(optional)
- ¼ cup sugar
- 1 cup chicken stockvegetable stock1:1veganFull guide →
- 4 tablespoons orange juice, fresh
- 2 tablespoons lemon juice, fresh
- 1 tablespoon mirin
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch, dissolved in water
Instructions
- 1
Mince garlic and ginger, then process with orange zest, lemon zest, salt and sugar into a paste using a food processor.
- 2
Transfer paste to a small saucepan with chicken stock, orange juice, lemon juice, mirin and rice vinegar. Simmer for ten minutes.
- 3
Heat a wok to high heat.
- 4
Combine flour and salt in a large plastic bag, add diced chicken and shake until evenly coated.
- 5
Add oil to the wok and immediately add chicken, stirring constantly to prevent sticking.
- 6
Fry chicken until golden brown, then remove from wok and drain excess oil.
- 7
Return chicken to wok and pour in the simmered sauce.
- 8
Stir cornstarch mixture into the sauce and let come to boil until thickened, then remove from heat immediately.
- 9
Stir gently and serve over rice.
Tips
Cut chicken into uniform dice for even cooking and faster pan-frying.
Have all ingredients prepped before heating the wok; the cooking happens fast once oil hits the pan.
Dissolve cornstarch in cold water before adding to avoid lumps in the thickening sauce.
Good to Know
Refrigerate leftover chicken and sauce in an airtight container for up to three days. Reheat gently on stovetop with a splash of water to restore sauce consistency.
Prepare the citrus paste and sauce liquid up to one day ahead; store in separate containers. Cook chicken and assemble just before serving for best texture.
Serve immediately over steamed white rice or brown rice. Garnish with sesame seeds and sliced green onion if desired.
Common Mistakes
Overcoat chicken in flour to avoid clumping; shake off excess in bag before frying.
Keep wok heat high to achieve golden crust; lower heat causes sticking and pale color.
Add cornstarch only after sauce reaches boil to avoid overcooking and breaking down thickener.
Substitutions
Vegan Options
General Alternatives
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FAQ
Can I use chicken thighs instead of breasts?
Yes, thighs work well and stay moist. Increase pan-frying time by 2-3 minutes per side due to thicker meat. Dice into uniform pieces for even cooking.
What if I don't have a wok?
A large skillet works as a substitute. The cooking process remains the same, though you may need slightly longer to achieve even browning due to less surface area exposure to heat.
How long will this keep in the refrigerator?
Stored together in an airtight container, the dish keeps for up to three days. The sauce may thicken further when cold; thin with a tablespoon of water when reheating.