Orange Chicken Recipe tastes like takeout from your favorite spot, but fresher, brighter, and a little more citrusy in the best way, and you can get it on the table in about 35–40 minutes. It works perfectly for busy weeknights, picky eaters, and anyone who loves that sweet, sticky, slightly spicy orange sauce. I tested this version so many times that my family started asking if we had moved into a mall food court.
Why You Should Try This Orange Chicken Recipe
This Orange Chicken Recipe gives you crispy bites of chicken with a glossy, sticky orange sauce that clings to every piece. The flavor hits sweet, tangy, garlicky, and a touch spicy, just like good American Chinese takeout.
You control the ingredients, the oil, and the sugar level, so it tastes lighter and fresher than most restaurant versions. It also reheats well, so you can pack leftovers for lunch and feel smug about skipping the drive-thru.
“This Orange Chicken Recipe tastes better than our usual takeout spot and my kids asked for seconds and then thirds. ★★★★★”
Ingredients You’ll Need
Chicken
- 1 ½ pounds boneless skinless chicken thighs, cut into 1-inch pieces
- Use thighs for juicier meat; chicken breast works too but cooks a bit faster.
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 large egg
- ½ cup cornstarch
- ½ cup all-purpose flour
- You can use all cornstarch for extra crispiness or all flour for a lighter crust.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon soy sauce
- Neutral oil for frying (canola, vegetable, or peanut oil)
Orange Sauce
- 1 cup orange juice
- Fresh squeezed tastes brightest, but a good quality not-from-concentrate carton works fine.
- Zest of 1 large orange
- ⅓ cup sugar
- Brown sugar gives a deeper flavor; white sugar keeps it cleaner and brighter.
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- White vinegar works in a pinch; use 1 ½ tablespoons since it tastes sharper.
- 1 tablespoon hoisin sauce
- Adds depth; if you skip it, add an extra teaspoon of sugar and a splash more soy sauce.
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (or ½ teaspoon ground ginger from the pantry)
- ½ to 1 teaspoon crushed red pepper flakes, to taste
- 1 tablespoon cornstarch
- 2 tablespoons water
Finishing Touches
- 1 to 2 teaspoons toasted sesame oil
- 2 to 3 green onions, thinly sliced
- Sesame seeds, for garnish (optional)
- Extra orange zest, for garnish (optional)
Equipment
- Large mixing bowls
- Whisk
- Cutting board and sharp knife
- Large skillet, sauté pan, or wok
- Tongs or a slotted spoon
- Small saucepan (if you prefer to cook the sauce separately)
- Paper towels and a wire rack (for draining fried chicken)
- Measuring cups and spoons
Tips & Tricks
- Pat the chicken dry before coating so the batter sticks better and fries crisp.
- Cut the chicken into similar sized pieces so they cook evenly and finish at the same time.
- Mix cornstarch and flour right before coating so clumps do not form.
- Heat the oil until it reaches about 350°F; if you do not have a thermometer, drop in a small bit of batter and check that it sizzles immediately.
- Fry in batches and avoid crowding the pan so the chicken stays crisp instead of steaming.
- Stir the cornstarch slurry again right before you pour it into the sauce so it stays smooth.
- Taste the sauce before you add the chicken and adjust with a pinch of salt, a squeeze of orange, or a tiny bit more sugar.
- Add the sesame oil at the end so the flavor stays fragrant and nutty.
- Serve the chicken right after you toss it in the sauce for the crispiest texture.
- If you want a lighter version, bake or air fry the chicken pieces and then toss them in the sauce.
How to Make Orange Chicken Recipe
Step 1: Prep the Chicken
Season the chicken pieces with salt and pepper in a large bowl. In another bowl, whisk the egg and soy sauce together until smooth. In a third bowl, mix the cornstarch, flour, garlic powder, and onion powder.
Add the seasoned chicken to the egg mixture and toss to coat every piece. Lift the chicken out and drop it into the flour mixture, then toss until all pieces look evenly coated and no wet spots remain.
Step 2: Mix the Orange Sauce
In a bowl or measuring cup, whisk together orange juice, orange zest, sugar, soy sauce, rice vinegar, hoisin sauce, garlic, ginger, and red pepper flakes. Taste and adjust the sweetness or tang to your preference. In a separate small cup, stir the cornstarch and water until smooth and no lumps remain.
Keep both the sauce mixture and the slurry near the stove so you can grab them quickly. This sauce thickens fast, so you want everything within reach.
Step 3: Fry the Chicken
Pour oil into a large skillet or wok so it reaches about 1 to 1 ½ inches deep. Heat over medium-high heat until the oil reaches about 350°F. If you do not have a thermometer, test with a small piece of coated chicken and check that it sizzles and floats after a few seconds.
Add chicken pieces in a single layer and leave a little space between each one. Fry each batch for about 4 to 6 minutes, turning occasionally, until the coating looks golden and the chicken cooks through. Transfer the fried chicken to a wire rack or paper towel lined plate while you finish the rest.
Step 4: Cook the Orange Sauce
Pour off most of the oil from the pan, leaving about 1 tablespoon, or use a clean pan if you prefer. Set the pan over medium heat and pour in the orange sauce mixture. Bring it to a gentle simmer while you stir.
Give the cornstarch slurry a quick stir, then pour it into the simmering sauce while you whisk. Cook for 1 to 3 minutes, stirring often, until the sauce thickens and looks glossy and slightly sticky. Turn the heat to low and stir in the toasted sesame oil.
Step 5: Toss the Chicken in the Sauce
Add the fried chicken pieces to the pan with the orange sauce. Toss gently with a spatula or tongs until every piece looks coated and shiny. Sprinkle in most of the sliced green onions and toss again.
Taste one piece and adjust with a pinch of salt or a tiny splash of soy sauce if needed. Garnish with extra green onions, sesame seeds, and a little extra orange zest if you like a stronger citrus aroma.
What to Serve with Orange Chicken Recipe
This Orange Chicken Recipe pairs beautifully with steamed jasmine rice or brown rice, which soaks up all that sticky orange sauce. You can add stir fried broccoli, snap peas, or green beans for color and crunch. Fried rice, veggie lo mein, or simple garlic noodles also taste great with it.
Serve it with sliced cucumbers or a light cabbage slaw to balance the richness of the fried chicken. A cold sparkling water with citrus slices or iced green tea rounds out the meal without feeling heavy.
Storage Options
- Store leftover orange chicken in an airtight container in the fridge for up to 3 to 4 days.
- Freeze cooled portions in freezer safe containers or bags for up to 2 months.
- Reheat in a skillet over medium heat with a splash of water to loosen the sauce and bring back the shine.
- Use an air fryer at 350°F for 5 to 7 minutes to crisp the chicken again, then toss with a spoonful of extra sauce if you saved some.
Orange Chicken Recipe
Ingredients
Instructions
- Season the chicken pieces with salt and pepper in a large bowl.
- In a second bowl, whisk together the egg and 1 tablespoon soy sauce until smooth.
- In a third bowl, mix the cornstarch, flour, garlic powder, and onion powder until well combined.
- Add the seasoned chicken to the egg mixture and toss to coat every piece.
- Lift the chicken from the egg mixture and add to the flour mixture, tossing until all pieces are evenly coated and no wet spots remain. Set aside while you make the sauce.
- In a medium bowl or measuring cup, whisk together the orange juice, orange zest, sugar, 3 tablespoons soy sauce, rice vinegar, hoisin sauce, minced garlic, grated ginger, and crushed red pepper flakes. Taste and adjust the sweetness or tang if needed.
- In a small cup, stir together 1 tablespoon cornstarch and 2 tablespoons water until smooth with no lumps. Keep this slurry near the stove along with the orange sauce mixture.
- Pour enough neutral oil into a large skillet, sauté pan, or wok to reach about 1 to 1 1/2 inches deep. Heat over medium-high heat until the oil reaches about 350°F, or until a small piece of coated chicken sizzles and floats within a few seconds.
- Fry the chicken in batches, adding pieces in a single layer without crowding the pan. Cook each batch for 4 to 6 minutes, turning occasionally, until the coating is golden and the chicken is cooked through.
- Transfer fried chicken to a wire rack or paper towel–lined plate to drain while you finish frying the remaining pieces.
- Pour off most of the frying oil, leaving about 1 tablespoon in the pan, or switch to a clean pan. Set over medium heat and pour in the orange sauce mixture. Bring to a gentle simmer, stirring.
- Stir the cornstarch slurry again, then pour it into the simmering sauce while whisking. Cook for 1 to 3 minutes, stirring often, until the sauce thickens, looks glossy, and becomes slightly sticky. Reduce the heat to low and stir in the toasted sesame oil.
- Add the fried chicken pieces to the pan with the orange sauce. Toss gently with a spatula or tongs until every piece is well coated and shiny.
- Sprinkle in most of the sliced green onions and toss again. Taste a piece and adjust seasoning with a pinch of salt or a tiny splash of soy sauce if needed.
- Transfer the orange chicken to a serving dish and garnish with remaining green onions, sesame seeds, and extra orange zest if desired. Serve right away for the crispiest texture.
Notes
Approximate per serving (4 servings): 520 calories; fat 24 g; saturated fat 4 g; carbohydrates 49 g; fiber 1 g; sugars 19 g; protein 25 g; sodium 1320 mg. Values are estimates and will vary based on exact ingredients, oil absorption, and portion size.
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