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Orange Chicken and Noodles

Orange Chicken and Noodles

A comforting dish featuring crispy fried chicken coated in a sweet and tangy orange sauce, served over warm noodles with fresh ginger, garlic, and optional vegetables for a flavorful meal.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course dinner, Main Course
Cuisine Chinese
Servings 4 people
Calories 420 kcal

Equipment

  • 1 mixing bowls
  • 1 deep skillet or pot for frying the chicken
  • 1 large skillet or wok for cooking the orange sauce
  • 1 tongs or slotted spoon for removing fried chicken
  • 1 paper towels for draining excess oil

Ingredients
  

  • 1 lb boneless skinless chicken thighs cut into bite-size pieces
  • 1 egg white
  • 2 tbsp soy sauce
  • 2 tbsp chicken broth
  • 2 tbsp cornstarch
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch for coating
  • 1/2 tsp baking powder
  • 1/4 tsp salt for coating
  • 2 tsp fresh ginger minced
  • 2 tsp garlic minced
  • 1 tbsp orange zest
  • 1/4 cup fresh orange juice
  • 2 tbsp soy sauce for sauce
  • 2 tbsp rice vinegar or mild white vinegar
  • 3 tbsp chicken broth for sauce
  • 4 tbsp sugar
  • 1 tsp sesame oil
  • 2 cups neutral cooking oil for frying
  • 8 oz cooked noodles lo mein or egg noodles
  • 2 scallions sliced
  • 1 cup steamed broccoli or snap peas optional

Instructions
 

  • Whisk together egg white, soy sauce, chicken broth, cornstarch, baking soda, and salt in a medium bowl and marinate chicken pieces for 15 minutes.
  • Mix flour, cornstarch, baking powder, and salt in a separate bowl and dredge the marinated chicken pieces in this dry coating until fully covered.
  • Heat 2 inches of oil to 350°F (175°C) in a deep skillet or pot and fry the coated chicken in batches until golden and crispy, about 3–4 minutes per batch. Drain on paper towels.
  • In a large skillet or wok, heat 1 teaspoon oil over medium heat and cook minced ginger and garlic until fragrant, about 30 seconds.
  • Add orange zest, orange juice, soy sauce, vinegar, chicken broth, and sugar to the skillet and simmer for 2–3 minutes until sauce thickens slightly. Stir in sesame oil.
  • Toss fried chicken gently in the orange sauce until evenly coated with the glossy glaze.
  • Serve the orange chicken over warm cooked noodles, spoon extra sauce over top, garnish with sliced scallions, and add optional steamed vegetables.

Notes

  • Bake or air fry chicken for a lighter version.
  • Add chili flakes for extra spice.
  • Substitute some sugar with honey for deeper sweetness.
  • Toss chicken with sauce just before serving to keep crispiness.