Chinese Orange Chicken Takeaway Style

Chinese orange chicken in a takeaway style, crispy fried strips with Szechuan pepper lightly coated in a spicy sticky orange and soy sauce.

This dish is prepped and cooked in just 25 minutes, which makes it much quicker than your average takeaway delivery driver and definitely much easier on the pocket.

Chinese Crispy Sticky Chicken Fakeaway

This crispy orange chicken recipe joins a long list of Chinese takeaway recipes that I love to make at home.

With a well-stocked cupboard of half a dozen or so bottles that will last for months, you can beat the takeaway delivery driver for speed and cost every time.

With a little practice and some help, you will even match them on taste!

I have dishes ranging from the classic Dan Dan Noodles, and honey chilli chicken to more unusual dishes like duck and plum stir fry and Chinese chicken curry, the wonderfully named dragon chicken and Chinese braised pork knuckle in black bean sauce.

This orange offering is very much a sister dish to my crispy lemon chicken.

I serve the sauce separately in that dish, whereas here I lightly coat the fried chicken in the sauce. I love the contrast between the crispy batter in places and then the chewy stuff with the intense dark sauce.

The final flourish in terms of flavour is a little Szechuan pepper. I adore the stuff, it is like grown-up popping candy to me!

It fizzes with flavour and there is no need to worry about having loads left over. I use it in dishes like my Szechuan prawns and Chinese blackened pork belly.

Frequently Asked Questions

Can I use regular soy sauce instead of dark soy sauce?

No, they are very different products. Light soy sauce is much saltier and thinner; dark soy has a rounder flavour and is a little sweet.

Do I have to use Szechuan pepper?

No, feel free to leave it out, although I think the dish is better with it. Do not be tempted to substitute black pepper; we already have some spice heat with the chilli flakes in the sauce.

Can I use chicken thighs?

Yes, they actually have a better flavour and are cheaper. However, they are a little more difficult to cut into even strips, which is important in this dish, given the quick cooking time.

What is Chinkiang vinegar?

It is a black rice vinegar that has a much more rounded flavour than regular vinegar. It adds almost flavour as well as just sourness to the sauce for this Chinese orange chicken.

I use it all of the time and prefer it to regular rice vinegar in many dishes. Feel free to use regular rice vinegar if that is all you have.

Do I have to use the chilli?

No, not at all. I am a sucker for a bit of chilli heat, but this dish works equally well without it.

Serving Suggestions

My crispy Chinese orange chicken is pictured here with egg fried rice. It is a dish that needs thinking about in advance, but it is great with this recipe.

I usually make it in the same wok I fry the chicken in and then transfer it to a pan, wipe out the wok and get frying.

However, it is equally good with plain rice, whether you boil it or steam it.

If you wanted to serve this with some veggies, you could add either stir-fried broccoli or stir-fried asparagus on the side.

One final suggestion before I leave you to make your dinner, and that is noodles. The crispy chicken and the orange glaze sit really well with some simply cooked soy sauce noodles.

Equipment Used

I only name-check brands of equipment if I think they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Hob/Stovetop.
• Wok.
• Slotted Spoon, stirring and serving spoons
• 15cm or 6" saucepan.
• Mixing bowls and prep bowls.
• Pestle and mortar or spice grinder.
• A kitchen knife, but a mandolin can help with cutting the julienne vegetables.
• Chopping board.
• A combination of weighing scales, a measuring jug, measuring cups and spoons.