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–+ servings

Orange Chicken and Noodles

Rose
Orange Chicken and Noodles is a homemade version of the classic Chinese-American takeout favorite. Crispy fried chicken pieces are tossed in a glossy sweet-tangy orange sauce made with fresh juice, garlic, and ginger, then served over warm noodles for a comforting and flavorful meal.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Chinese-American
Servings 4 servings
Calories 420 kcal

Equipment

  • mixing bowls
  • deep skillet or pot for frying the chicken
  • large skillet or wok for cooking the orange sauce
  • tongs or slotted spoon for removing fried chicken
  • 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
 

  • In a medium bowl, whisk together the egg white, soy sauce, chicken broth, cornstarch, baking soda, and salt. Add the chicken pieces and toss to coat evenly. Let the chicken marinate for about 15 minutes.
  • In another bowl, mix the flour, cornstarch, baking powder, and salt. Remove the chicken from the marinade and dredge each piece in the dry coating mixture until fully covered.
  • Heat about 2 inches of oil in a deep skillet or pot to 350°F (175°C). Fry the coated chicken in small batches for 3–4 minutes until golden brown and crispy, then transfer to a paper-towel-lined plate.
  • In a large skillet or wok, heat a teaspoon of oil over medium heat. Cook the minced ginger and garlic for about 30 seconds until fragrant, then stir in orange zest, orange juice, soy sauce, vinegar, chicken broth, and sugar. Simmer for 2–3 minutes until slightly thickened and finish with sesame oil.
  • Add the fried chicken to the skillet with the orange sauce and gently toss until every piece is evenly coated in the glossy citrus glaze.
  • Place warm cooked noodles in serving bowls, top with the orange chicken, and spoon extra sauce over the noodles. Garnish with sliced scallions and serve immediately with optional vegetables.

Notes

For a lighter option, bake the coated chicken at 425°F (220°C) for 18–20 minutes or air fry at 400°F for 12–15 minutes. Add chili flakes for a spicy variation or replace part of the sugar with honey for a deeper sweetness. Toss the chicken with the sauce just before serving to keep it crispy.

Nutrition

Calories: 420kcalCarbohydrates: 38gProtein: 28gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 95mgSodium: 720mgPotassium: 420mgFiber: 2gSugar: 16gVitamin A: 220IUVitamin C: 18mgCalcium: 45mgIron: 2.4mg
Keyword crispy orange chicken, homemade takeout noodles, orange chicken noodles, orange chicken recipe
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