Orange Chicken
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Forget take-out and make this Orange Chicken at home! Juicy chicken pieces are fried to perfection, then tossed in a tangy, sweet orange sauce that’s thick, glossy, and irresistible. Best of all, it’s ready in just 30 minutes!
I promise, this Orange Chicken is better than any takeout you’ve had! I love how the crispy chicken pieces get coated in that sweet, tangy orange sauce—it’s thick, sticky, and full of flavor. You’ll be amazed at how easy it is to make, and in just 30 minutes, you’ll have a comforting, restaurant-quality meal right at home!
Before You Start
- Prep the ingredients first: Get everything ready before you start cooking. The sauce comes together quickly, and you’ll want the chicken prepped and ready to fry while the oil heats up.
- Cut chicken evenly: Make sure the chicken pieces are cut into equal sizes so they fry evenly and turn out crispy on the outside while staying juicy inside.
- Oil temperature matters: Keep the oil at 350℉ for perfectly fried chicken. If the oil is too hot, the chicken will burn on the outside before cooking through, and if it’s too cool, the coating won’t get crispy.
- Don’t overcrowd the pan: Fry the chicken in batches to avoid dropping the oil temperature. Overcrowding will make the chicken soggy instead of crispy.
- Zest the orange first: Make sure to zest your orange before juicing it—zesting after can be tricky and you’ll want that fresh burst of flavor!
Ingredients You’ll Need
- Chicken breast: Boneless, skinless, and cut into small pieces so they cook quickly and get crispy. Thighs work too if you prefer darker meat.
- Eggs: Helps the flour stick to the chicken for that perfect coating.
- Cornstarch & flour: This combo gives the chicken its crispy exterior. The cornstarch is key for extra crunch, but if you don’t have it, just use more flour.
- Oil for frying: Any neutral oil with a high smoke point works—vegetable or canola are great options.
- Orange juice: This is the base of our sauce, giving it that sweet, tangy flavor. Freshly squeezed is always best, but bottled works too.
- Sugar: It sweetens the sauce and balances out the tang. You can swap it for honey or brown sugar.
- Rice vinegar: Adds a nice acidity to balance the sweetness. Apple cider vinegar works in a pinch if you don’t have rice vinegar.
- Low sodium soy sauce: This gives the sauce its salty, umami punch. If you’re gluten-free, tamari is a great alternative.
- Fresh ginger: Adds warmth and a bit of zing to the sauce. Ground ginger will work too, but fresh really makes a difference.
- Garlic: For that extra layer of flavor. Fresh minced garlic is the way to go, but garlic powder could do if you’re in a bind.
- Red pepper flakes: Just a touch of heat to balance the sweetness. Feel free to skip it if you’re not into spicy, or add more if you like a kick!
- Orange zest: Brings that extra citrusy punch and really makes the flavor pop. Definitely don’t skip this one!
In a medium saucepan, combine 1 cup orange juice, ⅓ cup sugar, 2 tablespoons rice vinegar, 2 tablespoons low-sodium soy sauce, 1 teaspoon minced ginger, 2 cloves minced garlic, and 1 teaspoon red pepper flakes. Cook over medium heat for about 3 minutes, until the sugar dissolves.
In a small bowl, whisk together 1 tablespoon cornstarch and 1 tablespoon water to make a slurry. Pour this into the sauce and whisk constantly until the sauce thickens, about 3 more minutes. Once it thickens, stir in 1 tablespoon orange zest and remove from heat.
Tip: The cornstarch slurry thickens the sauce perfectly, helping it cling to the chicken.
In one shallow dish, whisk together ⅓ cup cornstarch and ⅓ cup all-purpose flour. In another shallow dish, whisk 2 eggs. Dip each piece of 2 pounds of chicken breast (cut into bite-sized pieces) into the egg first, then dredge in the flour mixture. Set aside on a plate.
In a deep, heavy-bottomed pot, heat about 2 inches of oil to 350℉. Fry the chicken in batches, cooking each piece for about 2 to 3 minutes, turning occasionally, until golden brown. Remove and drain on paper towels.
Tip: Fry in batches so the oil stays hot. If the oil cools down too much, the chicken won’t get crispy.
Once all the chicken is fried, transfer it to a large bowl. Pour the warm orange sauce over the chicken and toss until all the pieces are well coated. Sprinkle 1 tablespoon sesame seeds and 2 chopped green onions over the chicken for a bit of extra flavor and crunch.
Tip: Tossing the chicken while the sauce is still warm helps it soak up all that delicious flavor.
How To Serve
I love serving this Orange Chicken over rice to soak up all that amazing sauce, but you can easily pair it with so many other sides. Here are a few ideas to make your meal even more delicious:
Jasmine Rice
Egg Drop Soup
Thai Cucumber Salad
Garlic Noodles
Frequently Asked Questions
What is Orange Chicken?
Orange Chicken is a popular Chinese-American dish featuring crispy, bite-sized pieces of fried chicken tossed in a sweet and tangy orange sauce. The sauce is made from orange juice, soy sauce, and other flavorful ingredients like garlic and ginger, giving it that delicious balance of sweet and savory.
What’s the best oil for frying?
The best oil for frying Orange Chicken is a neutral, high smoke point oil like vegetable, canola, or peanut oil. These oils can handle the heat without burning, and they won’t overpower the flavor of the chicken.
Can I make the sauce ahead of time?
Yes, you can make the sauce ahead and store it in the fridge for up to 3 days. Just reheat it before tossing with the chicken.
Can I bake the chicken instead of frying it?
Yes, you can bake the chicken! Coat the chicken as usual and bake at 400℉ for about 20-25 minutes, flipping halfway through.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or on the stovetop to maintain some of that crispiness.
Can I freeze Orange Chicken?
Yes, you can! Freeze the cooked chicken separately from the sauce in airtight containers. When you’re ready to eat, reheat the chicken in the oven at 350℉ until crispy and warm the sauce on the stove. Toss them together right before serving.
What’s the best way to reheat Orange Chicken?
Reheat the chicken in the oven at 350℉ for 10-15 minutes to bring back the crispiness. Reheat the sauce separately on the stovetop and then toss them together. Avoid microwaving if you want to keep the chicken crispy!
More Asian Recipes To Try
- Kung Pao Chicken
- Easy Beef And Broccoli Stir Fry
- Chow Mein
- Chicken Lo Mein
- Sweet And Sour Chicken
- Asian Style Pepper Steak
- Szechuan Chicken
- General Tso’s Chicken
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Orange Chicken
Video
Ingredients
Orange Sauce
- 1 cup orange juice
- ⅓ cup sugar
- 2 tablespoon rice vinegar
- 2 tablespoon soy sauce (low sodium)
- 1 teaspoon ginger (fresh, minced)
- 2 cloves garlic (minced)
- 1 teaspoon red pepper flakes
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon orange zest
Orange Chicken
- 2 pounds chicken breast (boneless and skinless, cut into small pieces)
- 2 eggs
- ⅓ cup cornstarch
- ⅓ cup all-purpose flour
- oil (for frying)
Optional Garnish
- 1 tablespoon sesame seeds
- 2 green onions (finely chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a medium saucepan, add the orange juice, sugar, rice vinegar, soy sauce, ginger, garlic, red pepper flakes and stir. Cook for 3 minutes.
- In a small bowl whisk the 1 tablespoon of cornstarch with 1 tablespoon of water to form a paste. Add this to the orange sauce and whisk. Continue to cook for another 3 minutes. You'll notice the sauce will thicken. Remove from heat and stir in the orange zest.
- In a shallow dish whisk the flour and cornstarch together. In another shallow dish, whisk the eggs. Dip the chicken pieces in the egg first, then dredge through the flour mixture. Place on a plate. Repeat with remaining chicken.
- In a heavy-bottomed pot add about 2 inches of oil and heat until it reaches 350℉. Working in batches, add a few pieces of chicken at a time. Cook for about 2 to 3 minutes turning the chicken often until golden brown. Transfer the cooked chicken to a plate or bowl lined with paper towels. Repeat until all chicken is cooked.
- Transfer the chicken to a bowl, pour orange sauce over the chicken and toss well until all chicken is fully coated in the orange glaze.
- Garnish chicken with sesame seeds and green onions and serve over rice.
Notes
- Use fresh orange juice and zest for the best flavor.
- Fry the chicken in batches to keep it crispy and prevent sogginess.
- If you prefer a thicker sauce, let it simmer for an extra minute or two after adding the cornstarch mixture.
- Leftovers can be stored in the fridge for up to 3 days, or freeze the chicken and sauce separately.
- Reheat the chicken in the oven to maintain its crispiness, and heat the sauce separately.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
