Overview
Orange chicken is the crown jewel of Chinese-American cuisine - crispy battered chicken pieces tossed in a vibrant orange sauce that's sweet, tangy, and slightly spicy. Sous vide ensures the chicken stays juicy inside while a quick fry creates the signature crispy coating. The result is better than any takeout.
Core Time & Temperature
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Juicy | 150°–155°F | 1 h 30 min–2 h | 4 h |
| Traditional | 155°–160°F | 1 h 30 min–2 h | 4 h |
Cooking time depends on thickness, not weight. Chicken pieces cook relatively quickly.
Food Safety Notes
Chicken should reach at least 150°F / 66°C for food safety. Cooking at 150°–160°F for 1 h 30 min–2 h ensures complete pasteurization. The deep frying adds additional heat for safety. Hold the bath long enough to achieve full pasteurization (see time table). Finish with a high-heat sear to prevent cross-contamination.
See our food safety guide.
Texture Profiles
- 150°–155°FJuicy
- Incredibly juicy chicken with tender texture inside, crispy coating outside, all coated in glossy orange sauce. This is restaurant-quality orange chicken that stays moist even after frying.
- 155°–160°FTraditional
- Traditional Chinese-American texture - fully cooked with firmer but still tender meat. The crispy coating and sauce keep it moist and flavorful.
Prep & Bagging
- Cut chicken thighs into 1.5-inch pieces (Uniform size ensures even cooking)
- Season with salt and pepper
- Place in vacuum bag or zip-top bag (Can layer pieces for even cooking)
- Vacuum seal or use water displacement method
- Ensure bag is fully submerged
Finishing & Crisping
- Prepare orange sauce while chicken cooks
- Thicken sauce with cornstarch slurry
- Remove chicken from bag and pat completely dry
- Set up breading station
- Heat oil to 350°F for frying
- Double-coat chicken pieces
- Fry in batches 3–4 min until golden
- Drain on paper towels
- Toss fried chicken with orange sauce in large bowl
- Garnish with sesame seeds and orange slices
- Serve immediately over rice