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Authentic Recipe of Chéngzǐ Jī. Sweet and Savory Chinese Traditional Orange Chicken from Hunan.

Chinese Traditional Chéngzǐ jī has a tangy-sweet flavor that is very easy to cook. It is a popular dish served in authentic Chinese restaurants.

Things to know about Chéngzǐ jī Recipe

Chinese Traditional Orange Chicken from Hunan – Chéngzǐ jī is from the Hunan province but quickly became very popular in North America inside different fast-food restaurants.

The dish is composed of a buttered chicken that is stir fry with sweet and sour orange sauce with a bit of spice. In the United States, a restaurant called Panda Express credits itself as the first to create its American version. The difference is that it is sweeter than the original Chinese version. It is best enjoyed together with steamed rice on the side.

Sweet and Savory Chinese Traditional Orange Chicken from Hunan. Authentic Recipe of Chéngzǐ jī.

Local Recipe Name with Local Characters: 橙子雞, 橙子鸡
User submitted Recipe
5 from 1 vote

— General Atributes of This Recipe:

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes


Servings 4 Persons
Calories / Serving 1098 kcal



  • 450 grams (15.87 oz) Chicken Thighs (top part of the chicken leg) Boneless
  • ¼ tsp Sesame Oil
  • tsp Ground White Pepper Powder
  • ¼ tsp Garlic Powder
  • ¼ tsp Salt
  • 1 tsp Chinese Cooking Wine – Shaoxing Wine – Shaosing Wine
  • ¼ cup Cornstarch
  • cups Vegetable Oil For shallow frying
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  • 1 tbsp Vegetable Oil
  • 6 pcs Dried Red Chili
  • 4 pcs Orange Peel or dried tangerine (optional)
  • 2 pcs Star Anise
  • ¼ cup Orange Juice Fresh
  • ¼ cup Chicken Stock
  • 2 tbsp Rice Vinegar – Rice Wine Vinegar
  • 2 tbsp White Sugar – Regular Sugar – Granulated Sugar
  • 1 tbsp Soy Sauce
  • 2 tbsp Cornstarch For slurry
  • 2 tbsp Water For slurry
  • 1 pc Scallion Sliced



  • Prepare and measure all ingredients accurately ahead of time.

Frying Chicken

  • Using a medium bowl, mix the white pepper, garlic powder, sesame oil, salt, and Shaoxing wine. Mix well.
  • Put the chicken in the mixture and toss to cover it well. Set it aside for 20 minutes.
  • Pour cornstarch into a shallow bowl and put the chicken. Make sure that each piece is covered properly.
  • Using a frying pan, heat the oil on medium fire until it reaches 176C or 350F.
  • Fry the chicken until golden brown and transfers it to a plate with a paper towel at the bottom.


  • Heat another frying pan on medium fire and add vegetable oil.
  • Stir fry the dried chili, orange peel, and star anise for 20 seconds. Make sure not to burn the ingredients.
  • Afterward, add the chicken stock, orange juice, vinegar, soy sauce, and sugar.
  • Make the slurry using the water and cornstarch and add it to the sauce mixture.
  • Stir it constantly to avoid having small lumps. Once the sauce thickens, add the chicken into the sauce.
  • Fully cover the chicken with the sauce and add the scallion on top.
  • Toss everything quickly and serve while hot.

— Specific Atributes of This Recipe:


Calories: 1098kcalCarbohydrates: 22gProtein: 20gFat: 105gSaturated Fat: 18gPolyunsaturated Fat: 53gMonounsaturated Fat: 27gTrans Fat: 1gCholesterol: 111mgSodium: 532mgPotassium: 328mgFiber: 1gSugar: 9gVitamin A: 568IUVitamin C: 8mgCalcium: 22mgIron: 1mg
Keyword Chéngzǐ jī Recipe, Chinese Traditional Orange Chicken, 橙子雞, 橙子鸡
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