Orange Chicken

Craving that crispy, sweet, and tangy Orange Chicken you get from your favorite Chinese restaurant? This homemade version is absolutely irresistible-juicy chicken bites coated in a crunchy, golden crust and tossed in a bright, zesty orange sauce that's bursting with flavor.

What makes this recipe a total standout? It's shockingly easy and way better than takeout-no mystery ingredients, just real, fresh flavors. Each bite packs a punch of citrus, a touch of heat, and the perfect balance of sweet and savory.

This is the ultimate weeknight treat for your family or a crowd-pleasing dish for your next gathering. My love for Orange Chicken started with Friday night takeout, but now, making it at home is a tradition!

Why You'll Love This Recipe

• Crispy on the outside, tender on the inside-every bite is pure comfort food
• The vibrant homemade orange sauce is fresh, zesty, and not overly sweet
• It comes together in under an hour, making it weeknight-friendly
• Easily customizable for spice level or dietary needs

Key Ingredients for Orange Chicken

Chicken Thighs

Boneless, skinless chicken thighs are the star of this dish. They stay juicy and flavorful, even after frying, and deliver the most tender texture. Cut them into bite-sized pieces for even cooking. You can substitute chicken breast if you prefer a leaner option, but thighs keep things moist and delicious.

Fresh Orange Juice and Zest

Freshly squeezed orange juice gives the sauce its signature tangy-sweet flavor, while orange zest adds an intense citrus aroma. Go for navel oranges if you can! Bottled juice works in a pinch, but the result won't be as vibrant. Add extra zest if you want more punch.

Cornstarch

Cornstarch coats the chicken, creating a crunchy, golden crust when fried. It's also the secret to thickening the orange sauce, giving it that glossy, restaurant-style finish. If you're out of cornstarch, potato starch or even arrowroot powder can work as substitutes.

Soy Sauce

Soy sauce brings a rich, umami depth to the sauce and balances the sweetness. Light soy sauce is best for a clean taste, but you can use tamari for a gluten-free option.

Rice Vinegar

Rice vinegar adds a gentle tang that keeps the sauce from tasting too sweet. If you don't have rice vinegar, white wine vinegar or apple cider vinegar will do, but use a little less as they're stronger.

Instructions for Orange Chicken

Prep the Chicken

Pat the chicken pieces dry with a paper towel. Season with salt and black pepper. Set up a breading station: one bowl with beaten eggs, another with the cornstarch and flour mixed together.

Coat and Fry the Chicken

Dip each chicken piece in the egg, then dredge it in the cornstarch-flour mixture until evenly coated. Heat about 1 inch of vegetable oil in a deep skillet or wok over medium-high heat. Once hot (about 350°F), fry the chicken in batches for 4 to 5 minutes, turning occasionally, until golden brown and crispy. Drain on a paper towel-lined plate.

Make the Orange Sauce

Discard the oil, wipe out the pan, and return to medium heat. Add a drizzle of fresh oil, then sauté the ginger and garlic for about 30 seconds until fragrant. Stir in orange juice, orange zest, sugar, soy sauce, rice vinegar, and red pepper flakes (if using). Bring to a simmer.

Thicken the Sauce

In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry. Pour the slurry into the simmering sauce, stirring constantly, until the sauce thickens and becomes glossy-about 1 to 2 minutes.

Toss the Chicken in Sauce

Add the fried chicken pieces to the pan, tossing well to coat every piece in the beautiful orange sauce. Warm through for a minute.

Serve

Serve immediately over steamed white rice. Garnish with sliced green onions and a sprinkle of sesame seeds for extra flavor and crunch.

Recipe Variations

Lighten It Up

For a lighter alternative, skip the deep frying and bake or air-fry the coated chicken at 425°F for 20-22 minutes, flipping halfway until crisp and cooked through. You'll still get plenty of crunch with less oil.

Spice It Up

If you love extra heat, add a chopped fresh chili or increase the crushed red pepper flakes in the sauce. A drizzle of chili oil at the end is also delicious!

Make It Gluten-Free

Swap the all-purpose flour and soy sauce for gluten-free flour and tamari. Double-check your cornstarch and rice vinegar to be sure they're gluten-free, too.

Veggie-Only Option

Replace the chicken with crispy tofu or cauliflower florets for a vegetarian twist. Prepare and cook them the same way as the chicken for a plant-based treat.

Orange-Lemon Fusion

Blend in some lemon juice and zest with the orange for a citrusy twist that's bright and refreshing.

Serving Suggestions

Orange Chicken pairs perfectly with steamed white or jasmine rice, soaking up every drop of that delicious sauce. For a takeout-style feast, serve alongside stir-fried broccoli, snap peas, or bok choy. Don't forget the green onions and sesame seeds on top for a burst of flavor and color!

Storage and Reheating

Store leftover Orange Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat or microwave in short bursts, stirring occasionally until heated through. For best texture, reheat chicken in the oven at 350°F for 10-12 minutes. Freeze in a sealed container for up to 2 months; thaw overnight in the fridge before reheating.

Frequently Asked Questions About Orange Chicken (FAQ)

A: Absolutely! Chicken breast works well and is slightly leaner. Just be careful not to overcook, as breast meat can dry out more easily than thighs.

A: Yes-prep and fry the chicken ahead, then store separately from the sauce. When ready to serve, reheat the chicken in the oven to re-crisp, warm the sauce, and toss together.

A: The base recipe is mild, but you can add more crushed red pepper flakes or fresh chili to bring up the heat if you like it spicy.

Ready for homemade takeout that tastes even better than the real thing? There's nothing like a plate of fresh, zesty Orange Chicken to brighten your night. Give this recipe a try, and don't forget to leave a comment and rating below-I love hearing how it turns out for you!

★★★★★ 4.70 from 172 ratings

Orange Chicken

yield: 4 servings

prep: 20 min

cook: 25 min

total: 45 min

This Orange Chicken recipe delivers crispy, golden chicken in a tangy, sweet, and zesty orange sauce-better than takeout and easy to make at home!

🖨️ Print Pin Recipe

Ingredients

• 1 ¼ lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• ½ cup cornstarch
• ½ cup all-purpose flour
• 2 large eggs, beaten
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• Vegetable oil, for frying
• 1 tablespoon fresh ginger, minced
• 3 cloves garlic, minced
• ½ cup fresh orange juice (from about 2 oranges)
• 1 tablespoon orange zest
• ⅓ cup granulated sugar
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch (for sauce slurry)
• 2 tablespoons water (for sauce slurry)
• ¼ teaspoon crushed red pepper flakes (optional, for heat)
• Sliced green onions and sesame seeds, for garnish
• Steamed white rice, for serving

Instructions

1. 1
   Pat chicken thighs dry, season with salt and pepper, then set up a breading station with eggs and a cornstarch-flour mix.
2. 2
   Dip chicken pieces in egg, then dredge in the cornstarch-flour mixture until well coated.
3. 3
   Heat 1 inch of vegetable oil in a skillet to 350°F. Fry chicken in batches for 4-5 minutes or until crispy and golden. Drain on paper towels.
4. 4
   Discard oil and wipe out pan. Add a small amount of oil, then sauté ginger and garlic for 30 seconds.
5. 5
   Add orange juice, orange zest, sugar, soy sauce, rice vinegar, and (optional) red pepper flakes. Simmer for 2 minutes.
6. 6
   Mix 1 tablespoon cornstarch with 2 tablespoons water to form a slurry. Stir into sauce and cook until thickened, about 1-2 minutes.
7. 7
   Add fried chicken to the sauce, tossing to coat. Cook 1 minute more, then serve over rice with green onions and sesame seeds.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 485 cal

Protein: 31g

Fat: 16g

Total Carbs: 52g

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

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