If you love takeout but crave something fresher, this Easy Orange Chicken is about to become your new obsession! Each bite is crispy, juicy, and coated in a sweet, tangy orange sauce that absolutely bursts with flavor.

What I adore about this homemade version is how quick and simple it is-truly a weeknight lifesaver. No deep-frying required, just a quick pan fry for perfect, golden chicken pieces right at home.

Whether you're looking to wow your family, impress guests, or just treat yourself, this crowd-pleaser packs all the flavor of your favorite Chinese restaurant, with way less fuss. Trust me, you'll want this on your menu rotation again and again.

Inspired by classic takeout, but made with easy-to-find ingredients and a few clever shortcuts, this is a must-try for orange chicken fans!

Orange chicken coated in tangy orange sauce served over steamed rice, topped with green onions and sesame seeds

Why You'll Love This Recipe

Ready in under an hour-faster than takeout.
Crispy chicken without deep-frying, thanks to a simple cornstarch coating.
Bright, fresh orange flavor in every bite, with an irresistible sticky sauce.
Kid-friendly and perfect for picky eaters.
Great for meal prep; leftovers reheat beautifully.

Key Ingredients for Easy Orange Chicken

See recipe card below for full list of measurements, ingredients, and instructions.

Chicken Breast

Lean, boneless skinless chicken breast is perfect for this recipe, creating tender and juicy bites with a mild flavor that lets the sauce shine. Cut the chicken into even, bite-size pieces for quick, uniform cooking. You can also use boneless chicken thighs if you prefer a richer, juicier texture.

Fresh Orange Juice

The heart of the sauce! Use freshly squeezed orange juice for the brightest, natural sweetness-store-bought juice works in a pinch, but avoid anything with added sugar. If you want a bolder citrus note, add a little orange zest.

Soy Sauce

Soy sauce provides depth and umami, balancing the sweetness of the oranges. For a gluten-free version, substitute with tamari or coconut aminos. Low-sodium soy sauce helps you control the saltiness.

Cornstarch

Cornstarch is used both to coat the chicken for a crispy exterior and to thicken the orange sauce so it clings perfectly to each piece. Arrowroot powder can be swapped in if desired.

Rice Vinegar

Rice vinegar adds a subtle tang that keeps the sauce from being too sweet. You could substitute apple cider vinegar or white wine vinegar, but the flavor will be slightly different-start with less and adjust to taste.

Instructions for Easy Orange Chicken

See recipe card below for full list of measurements, ingredients, and instructions.

Prep and Coat the Chicken

Pat your chicken pieces dry, then season them with salt and pepper. Toss with ¼ cup cornstarch in a large bowl, coating each piece evenly. This ensures a light, crispy crust and helps the sauce stick.

Sear the Chicken

Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add half the chicken pieces in a single layer (don't overcrowd the pan!) and cook 4-5 minutes per side, until golden and cooked through. Transfer to a plate and repeat with remaining oil and chicken.

Make the Orange Sauce

In the same pan, reduce heat to medium. Add garlic and ginger, stirring just until fragrant-about 30 seconds. Pour in orange juice, sugar, soy sauce, rice vinegar, and orange zest (if using). Stir to dissolve the sugar and bring to a gentle simmer.

Thicken and Combine

Mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry. Slowly pour the slurry into the simmering sauce, whisking constantly. Cook for 1-2 minutes, until the sauce is glossy and thick.

Coat the Chicken in Sauce

Return the cooked chicken to the pan, stirring to coat every piece thoroughly with the sticky orange sauce. Let everything simmer together for 2-3 more minutes, so the flavors meld. Serve over steamed rice, garnished with green onions and sesame seeds.

Recipe Variations

Make It Spicy

Love some heat? Stir in ½ teaspoon of crushed red pepper flakes or a diced fresh chili when adding the garlic and ginger. A drizzle of sriracha on top is great, too!

Gluten-Free Twist

Swap out regular soy sauce for tamari or coconut aminos. Be sure your rice vinegar and all other ingredients are certified gluten-free-now everyone can enjoy!

Baked Instead of Pan-Fried

Want to use less oil? Arrange coated chicken pieces on a baking sheet lined with parchment. Bake at 425°F for 18-20 minutes, flipping halfway, then toss in the sauce as directed.

Vegetarian Option

Swap chicken for crispy tofu cubes or even cauliflower florets. Prepare them just as you would the chicken-pan-fried or baked-then bathe them in that tangy orange sauce.

Extra Veggies

Stir-fry bell peppers, snap peas, or broccoli right after the chicken cooks. Toss everything together in the sauce for a more colorful, nutrient-packed meal.

Serving Suggestions

For the ultimate takeout-style meal at home, serve Easy Orange Chicken over fluffy steamed white or jasmine rice. Add a side of stir-fried veggies-like broccoli, snow peas, or bell peppers-for freshness and crunch. Finish with a sprinkle of green onions and toasted sesame seeds for a burst of color and added flavor.

Storage and Reheating

Store any leftover orange chicken in an airtight container in the refrigerator for up to 3 days. For best results, reheat gently in a skillet over medium-low heat, adding a splash of water if the sauce has thickened too much. You can also microwave individual portions until warmed through. For longer storage, freeze the cooked (and cooled) chicken in its sauce for up to 2 months; thaw overnight in the fridge before reheating.

Frequently Asked Questions About Easy Orange Chicken (FAQ)

Q: Can I use bottled orange juice instead of fresh?

A: Yes, bottled orange juice works, but fresh gives a brighter, more natural flavor. If using bottled, choose one without added sugar.

Q: Can I make Easy Orange Chicken ahead of time?

A: Absolutely! Prep and cook as directed, then store in the refrigerator. Reheat gently and the flavors will be even better the next day.

Q: What’s the best way to ensure the chicken is crispy?

A: Dry the chicken thoroughly before tossing with cornstarch, and make sure your pan is hot before adding the pieces. Work in batches so you don't overcrowd and steam the chicken.

This Easy Orange Chicken is everything you want in a homemade takeout dinner: quick, delicious, and so satisfying with that perfect balance of sweetness and tang. Give it a try this week-you'll be amazed at how easy it is! Don't forget to leave a comment or rating if you loved it as much as we do.