Orange chicken
Common food
Photo: Wikipedia
Orange chicken is a beloved Chinese-American dish of bite-sized, battered, and deep-fried chicken pieces tossed in a sweet, tangy, and slightly spicy orange-flavored glaze. The texture is a delightful contrast: a crispy, golden coating giving way to tender, juicy chicken inside. Nutritionally, it's a calorie-dense dish, with a 100g serving providing a significant energy boost from fats and sugars, alongside a decent amount of protein.
Calorie split: 22% protein · 34% carbs · 44% fat
↓ Full nutrition💚 Why it's loved
People adore orange chicken for its perfect harmony of sweet, savory, and citrusy flavors, which hit all the right taste receptors. Its crispy-yet-tender texture and glossy, sticky sauce make it an irresistible comfort food and a staple of takeout culture.
⚠️ Watch-outs & how to enjoy it better
The dish is typically high in sodium, added sugars, and calories from frying, which can contribute to blood sugar spikes and isn't ideal for those managing weight or blood pressure. To counteract this, enjoy it in moderation, pair it with a large serving of steamed vegetables or a fiber-rich side like brown rice to slow sugar absorption, and consider baking or air-frying the chicken for a lighter version.
Key benefits
- Good source of protein for muscle maintenance.
- Provides quick energy from carbohydrates.
- Contains some iron and B vitamins from the chicken.
- The orange glaze can offer a small amount of vitamin C.
- Highly palatable, making it a popular way to increase calorie intake.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Despite its name, authentic orange chicken rarely uses fresh orange juice; the signature flavor typically comes from a combination of orange zest, vinegar, sugar, and sometimes a touch of dried orange peel for aroma.
Full nutrition (USDA data · scales with serving)
| Water | 48.4 g |
| Energy | 262 kcal |
| Protein | 14.5 g |
| Total lipid (fat) | 12.7 g |
| Carbohydrate, by difference | 22.5 g |
| Fiber, total dietary | 0.80 g |
| Total Sugars | 13.6 g |
| Calcium, Ca | 14.0 mg |
| Iron, Fe | 0.94 mg |
| Magnesium, Mg | 20.0 mg |
| Phosphorus, P | 130 mg |
| Potassium, K | 209 mg |
| Sodium, Na | 553 mg |
| Zinc, Zn | 1.1 mg |
| Copper, Cu | 0.04 mg |
| Selenium, Se | 17.1 ug |
| Vitamin C, total ascorbic acid | 0.90 mg |
| Thiamin | 0.04 mg |
| Riboflavin | 0.22 mg |
| Niacin | 3.6 mg |
| Vitamin B-6 | 0.23 mg |
| Folate, total | 10.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 10.0 ug |
| Folate, DFE | 10.0 ug |
| Choline, total | 66.1 mg |
| Vitamin B-12 | 0.20 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 75.0 ug |
| Retinol | 74.0 ug |
| Carotene, beta | 9.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 3.0 ug |
| Lycopene | 25.0 ug |
| Lutein + zeaxanthin | 81.0 ug |
| Vitamin E (alpha-tocopherol) | 1.1 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 24.4 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.4 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.02 g |
| SFA 16:0 | 1.6 g |
| SFA 18:0 | 0.68 g |
| Fatty acids, total monounsaturated | 3.5 g |
| MUFA 16:1 | 0.14 g |
| MUFA 18:1 | 3.3 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 6.1 g |
| PUFA 18:2 | 5.3 g |
| PUFA 18:3 | 0.65 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.07 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Cholesterol | 61.0 mg |
Amino acid profile (per 100g)
Estimated from Restaurant, Chinese, orange chicken — USDA does not publish this profile for Orange chicken.
| Tryptophan | 0.11 g |
| Threonine | 0.58 g |
| Isoleucine | 0.58 g |
| Leucine | 1.0 g |
| Lysine | 1.1 g |
| Methionine | 0.34 g |
| Cystine | 0.16 g |
| Phenylalanine | 0.51 g |
| Tyrosine | 0.32 g |
| Valine | 0.61 g |
| Arginine | 0.80 g |
| Histidine | 0.36 g |
| Alanine | 0.78 g |
| Aspartic acid | 1.2 g |
| Glutamic acid | 2.5 g |
| Glycine | 0.61 g |
| Proline | 0.60 g |
| Serine | 0.55 g |
| Hydroxyproline | 0.10 g |
FAQ
Is orange chicken the same as General Tso's chicken?
No. While both are battered, fried, and sauced Chinese-American dishes, General Tso's chicken is typically spicier, less sweet, and often includes dried red chilies and a more savory, soy-based sauce. Orange chicken is defined by its sweet, citrusy glaze.
Can I make orange chicken healthier at home?
Absolutely. Use skinless chicken breast, coat it lightly in cornstarch, and bake or air-fry until crispy. For the sauce, reduce sugar, use fresh orange juice and zest, and incorporate low-sodium soy sauce and ginger for flavor without excess sodium.
What is the main allergen in orange chicken?
The primary allergens are wheat (from the batter's flour) and soy (from soy sauce in the glaze). Some recipes may also contain eggs in the batter or sesame in the sauce, so always check ingredients if you have allergies.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.62 kcal/g · 22% calories from protein · 0.8 g fiber · 13.6 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.65 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.