Crispy Orange Chicken Burrito

Ditch the boring burrito routine! This Crispy Orange Chicken Burrito is the ultimate Chinese-American fusion dinner you didn’t know you needed. Imagine tender chunks of homemade orange chicken, crispy from frying and glazed in that iconic sweet-tangy sauce, paired with savory stir-fried chow mein noodles and fresh veggies, all snugly wrapped in a warm tortilla. It’s the perfect mashup of takeout flavors and burrito comfort, ready in just 40 minutes – perfect for easy weeknight dinners that wow!

YIELD: 4 hearty burritos
PREP TIME: 15 minutes
COOK TIME: 25 minutes
TOTAL TIME: 40 minutes
CUISINE: Chinese-American Fusion

Ingredients

For the Orange Sauce

• 1 cup orange juice (fresh squeezed preferred)
• ½ cup packed brown sugar
• 2 tablespoons white vinegar
• 2 tablespoons low-sodium soy sauce
• ½ teaspoon ginger powder
• ½ teaspoon garlic powder
• ½ teaspoon red chili flakes (adjust for spice)
• Zest from 1 large orange
• 1 tablespoon cornstarch + 2 tbsp water (slurry)

For the Stir-Fried Noodle Filling

• 1 (6 oz / 170g) package chow mein noodles, cooked per package
• 1 tablespoon cooking oil (avocado, canola, or vegetable)
• 1 cup chopped bok choy (or Napa cabbage)
• 1 celery stalk, thinly sliced
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon oyster sauce
• ¼ teaspoon black pepper

For the Crispy Orange Chicken

• 1 ½ lbs (675g) boneless, skinless chicken thighs, cut into 1-inch bite-size chunks
• 1 cup all-purpose flour
• 4 tablespoons cornstarch
• ¼ teaspoon garlic salt
• ¼ teaspoon sea salt
• ¼ teaspoon black pepper
• 1 cup cold water
• Vegetable oil for frying (enough for 1-2 inches in wok/skillet)

For Assembly

• 4 large burrito-size flour tortillas (10-12 inch)
• 1 green onion, thinly sliced

Instructions

1. Make the Orange Sauce: In a medium saucepan, combine orange juice, brown sugar, vinegar, 2 tbsp soy sauce, ginger powder, garlic powder, chili flakes, and orange zest. Bring to a simmer over medium-low heat. Cook for 7-8 minutes, stirring occasionally. Whisk the cornstarch and water into a smooth slurry. Slowly whisk the slurry into the simmering sauce. Continue cooking, whisking constantly, for 1-2 minutes until thickened and glossy. Remove from heat and set aside.
2. Cook the Noodle Filling: Heat 1 tbsp cooking oil in a large skillet or wok over medium-high heat. Add bok choy and celery. Stir-fry for 2-3 minutes until crisp-tender. In a small bowl, whisk together 1 tbsp soy sauce, oyster sauce, and 1/4 tsp black pepper. Add the cooked chow mein noodles and the soy-oyster sauce mixture to the skillet. Toss everything together vigorously for about 1 minute until heated through and well coated. Transfer to a bowl and set aside.
3. Prepare the Chicken Batter: In a large bowl, whisk together flour, 4 tbsp cornstarch, garlic salt, sea salt, and 1/4 tsp black pepper. Gradually whisk in the cold water until a smooth, thick batter forms (like pancake batter). Add the chicken chunks and toss with tongs until every piece is evenly coated.
4. Fry the Chicken: Heat 1-2 inches of vegetable oil in a wok or deep heavy skillet over medium-high heat (350-375°F / 175-190°C). Working in batches (don’t overcrowd!), carefully add battered chicken pieces using tongs. Fry for 3-4 minutes, turning occasionally, until golden brown, crispy, and cooked through (internal temp 165°F / 74°C). Transfer cooked chicken to a wire rack set over a baking sheet or a plate lined with paper towels. Repeat with remaining chicken.
5. Coat Chicken in Sauce: Place all the crispy fried chicken into a large bowl. Pour the prepared orange sauce over the top. Gently toss until every piece is generously coated.
6. Assemble the Burritos: Warm the tortillas for 10-15 seconds in the microwave or a dry skillet to make them pliable. Lay a tortilla flat. On the lower third, slightly off-center towards you, layer: A generous scoop of the stir-fried noodle filling, followed by a portion of the saucy orange chicken, and a sprinkle of sliced green onions.
7. Fold and Roll: Fold the bottom edge of the tortilla up and over the filling, tucking it in snugly. Fold the left and right sides inward towards the center. Roll the burrito tightly away from you, enclosing the filling completely. Repeat with remaining tortillas and filling.
8. Serve: Slice each burrito in half diagonally for presentation, if desired. Serve immediately and enjoy the explosion of sweet, savory, tangy, and crispy flavors!

Pro Tips for the Best Burrito

• Chicken Thighs FTW: Thighs stay juicier than breasts during frying. Don’t skip them!
• Hot Oil is Key: Ensure oil is hot enough before frying (a drop of batter should sizzle vigorously) for maximum crispiness.
• Keep Chicken Crispy: Toss the fried chicken in the sauce just before assembling to prevent sogginess.
• Warm Tortillas: Essential for easy rolling without tearing.
• Customize: Add shredded carrots, bean sprouts, or a drizzle of sriracha mayo inside!

Storage: Best enjoyed fresh. Leftover components (chicken, noodles, sauce) store separately in airtight containers in the fridge for up to 2 days. Reheat chicken and noodles separately before assembling