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Hong Kong Orange Chicken


Baste the chicken frequently for lacquered skin. Boiling down the sauce enriches and thickens it.

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  • Grated zest from 4 oranges
  • 2/3 cup orange juice
  • 4 tbsp. honey
  • 3 tbsp. soy sauce
  • 2 tbsp. toasted sesame oil
  • 1 tbsp. minced fresh ginger
  • 1/4 tsp. crushed redpepper flakes
  • 2 tsp. finely minced garlic
  • 2 chickens (2-1/2 to 3 pounds each) cut into 8 pieces and trimmed of excess fat
  • Salt and freshly ground black pepper, to taste
  • 4 scallions, thinly sliced on the diagonal



Step 1

For the marinade: A day before serving, combine the first 8 ingredients. Toss them together with the chicken in a large bowl. Cover and refrigerate overnight.

Preheat over to 375.

Remove the chicken from the marinade and place it skin-side up in a shallow rasting pan. Season with salt and pepper. Pour 2/3 cup of the marinade into the pan. Bake for 1 hour.

Remove the chicken to a serving platter.
Strain the marinade into a small saucepan; boil for 10 minutes tto thicken. Drizzle this sauce over the chicken.
Garnish with scallions and serve.

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