Orange Chicken (Restaurant Style)


Satisfy your cravings for tangy and delicious Chinese cuisine right from the comfort of your kitchen with this Homemade Slow Cooker Orange Chicken recipe. If you share my love for both Chinese food and the convenience of a slow cooker, you’re in for a treat. I’ve added a special twist to this classic dish to make it even more irresistible.


For the Orange Chicken Sauce:

  • 1 cup water
  • 1/2 cup freshly squeezed orange juice
  • 1/4 cup fresh lemon juice
  • 1/3 cup rice vinegar
  • 2 1/2 tablespoons soy sauce
  • 1 tablespoon grated orange zest
  • 1 cup packed brown sugar
  • 1/2 teaspoon minced fresh ginger
  • 1/2 teaspoon minced garlic
  • 2 tablespoons finely chopped green onions
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons cornstarch
  • 2 tablespoons water

For the Chicken:

  • 2 lbs boneless, skinless chicken breasts, cut into 1/2-inch pieces
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil


  1. In a saucepan, combine water, freshly squeezed orange juice, lemon juice, rice vinegar, and soy sauce. Add in the grated orange zest, brown sugar, minced ginger, minced garlic, red pepper flakes, and chopped green onions. In a separate bowl, mix 3 tablespoons of cornstarch with 2 tablespoons of cold water until smooth. Stir this cornstarch mixture into the sauce. Heat over medium-high heat, bringing it to a boil. Once boiling, remove it from heat and let it cool for 10 to 15 minutes.
  2. Place the chicken pieces into a resealable plastic bag. Pour 1 cup of the prepared sauce into the bag, reserving the rest. Seal the bag and refrigerate it for at least 2 hours to marinate the chicken.
  3. In another resealable plastic bag, combine the all-purpose flour, salt, and pepper. Add the marinated chicken pieces and shake the bag to coat the chicken evenly.
  4. Heat the olive oil in a large skillet over medium heat. Add the coated chicken to the skillet and brown it on both sides. Once the chicken is browned, remove it from the skillet and cover it with aluminum foil.
  5. Wipe the skillet clean and add the reserved sauce. Bring it to a boil over medium-high heat. In a separate bowl, mix 2 tablespoons of water with cornstarch and stir it into the sauce. Reduce the heat to medium-low, add the browned chicken pieces, and simmer for about 5 minutes, stirring occasionally.
  6. Serve this delectable Homemade Slow Cooker Orange Chicken over steamed white rice or your favorite fried rice recipe.

Enjoy this restaurant-style orange chicken that’s better than takeout and sure to please your entire family.

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