There’s something utterly irresistible about Orange Chicken — the magical marriage of crispy, golden chicken with a sweet, tangy sauce bursting with citrusy goodness. This dish gives you the best of both worlds: the crunch you crave and the zippy brightness of real orange juice, all in every saucy mouthful. Whether you’re trying to recreate your favorite takeout order at home or just want a homemade dinner that checks every box for flavor and comfort, this Orange Chicken is guaranteed to become a new household classic.

Ingredients You’ll Need

The beauty of homemade Orange Chicken is that it calls for familiar, easy-to-find ingredients. Each one plays a special role in building just the right texture and a truly craveable flavor harmony. Let’s take a look at what you’ll need — and why it matters!

Chicken thighs or breasts: Juicy, tender chicken is the heart of this dish; thighs lend richness, but breasts work beautifully for a lighter result.
Cornstarch: This is key for that ultra-crispy exterior that holds up to the sauce without going soggy.
All-purpose flour: Mixing this with cornstarch ensures the coating is crispy yet not too thick.
Large eggs: Beaten eggs help the coating stick to the chicken for that perfect crunch.
Salt and pepper: Simple, essential seasonings to bring out the flavors in the chicken.
Vegetable oil: Neutral oil is best for frying so the bright taste of orange really shines through.
Orange juice (preferably fresh): Fresh juice gives authentic citrus flavor and natural sweetness.
Orange zest: The zest adds an aromatic, punchy kick that sets this sauce apart.
Granulated sugar: Balances out the tangy orange notes for that signature sweet-and-sour taste.
Soy sauce: Brings deep umami and savory layers to the sauce.
Rice vinegar: Adds a little zing to brighten each bite.
Cornstarch slurry (cornstarch mixed with water): Thickens the sauce until it glazes each piece beautifully.
Garlic (minced): Gives gentle warmth and complexity to the sauce.
Fresh ginger (grated): Enhances the sauce with its fresh, slightly spicy undertone.
Red pepper flakes (optional): For a hint of heat if you like a subtle kick.

How to Make Orange Chicken

Step 1: Prep the Chicken

Begin by cutting your chicken thighs or breasts into bite-sized, 1-inch pieces. Toss them in a large bowl with a generous seasoning of salt and pepper. This early seasoning step means every piece will be perfectly flavorful from the inside out.

Step 2: Set Up the Breading Station

It’s time to set up your breading assembly line! Place your beaten eggs in one bowl, and in another bowl, whisk together the cornstarch and all-purpose flour. Working piece by piece, dip the chicken first into the egg, then into the flour-cornstarch mixture, making sure every piece gets an even, clinging coating. This ensures each bite of your Orange Chicken will be perfectly crispy.

Step 3: Fry the Chicken

Pour about an inch of vegetable oil into a deep skillet or Dutch oven, heating it to 350°F (175°C). Fry the breaded chicken pieces in batches to avoid crowding, letting them sizzle for 4–5 minutes until deeply golden and thoroughly cooked. Drain the chicken on a paper towel-lined plate — resist the urge to snack on them right away… the sauce awaits!

Step 4: Make the Orange Sauce

While the chicken drains, set a saucepan over medium heat and combine orange juice, orange zest, sugar, soy sauce, rice vinegar, minced garlic, grated ginger, and red pepper flakes if using. Stir and bring the mixture to a gentle simmer. Add the cornstarch slurry, whisking until the sauce turns glossy and thickens up, just enough to coat a spoon.

Step 5: Coat the Chicken in Sauce

Finally, add the crispy chicken pieces to your bubbling orange sauce. Gently toss until every piece is glistening and cloaked in that vibrant, sticky glaze. Serve immediately for maximum crunch and flavor.

How to Serve Orange Chicken

Garnishes

The finishing touches make Orange Chicken truly restaurant-worthy! Brighten things up with a scatter of chopped green onions and a sprinkle of toasted sesame seeds. Not only do they add color and crunch, but they also provide an extra layer of flavor and a beautiful presentation.

Side Dishes

Of course, steaming hot rice is the classic backdrop for Orange Chicken. For something special, try it with garlic fried rice or a bowl of fluffy jasmine rice. If you’re craving more veggies, serve alongside steamed broccoli or a quick stir-fried bok choy for a balanced meal.

Creative Ways to Present

Try loading the Orange Chicken into crisp lettuce cups for a fresh, hand-held party appetizer, or roll it into a wrap with shredded cabbage for a fun lunch. You can even pile it onto a big platter with toothpicks for a crowd-pleasing game-day snack that disappears in minutes.

Make Ahead and Storage

Storing Leftovers

To store leftover Orange Chicken, let it cool to room temperature before transferring to an airtight container. It will keep in the fridge for up to three days—just know that the coating will soften as it sits with the sauce.

Freezing

If you’d like to freeze, store the fried chicken and sauce separately for best texture. Place cooked chicken pieces in a single layer on a baking sheet to freeze, then transfer to a freezer bag. The sauce can be frozen in a separate container. Both should last up to two months.

Reheating

To reheat, bake chicken pieces on a wire rack in a 375°F oven until hot and crisp, about 10 minutes. Warm the sauce gently in a pan or microwave, then toss together just before serving for a “nearly fresh” Orange Chicken experience.

FAQs

Can I make Orange Chicken gluten-free?

Absolutely! Use gluten-free all-purpose flour and a tamari or gluten-free soy sauce in place of the regular versions. The rest of the ingredients should already be gluten-free, making adaptations very easy.

Is there a way to make this dish healthier?

Definitely. For a lighter twist, bake the coated chicken on a wire rack at 425°F or use an air fryer. These methods still produce a crisp exterior, just with less oil. You can also cut back a little on sugar or use less sodium soy sauce if that fits your needs.

What citrus can I use instead of orange?

If you’re in a pinch, tangerine or mandarin juice makes a lovely substitute and brings a slightly different citrus note. Even Meyer lemons or a splash of grapefruit juice can add a fun, zesty variation to your Orange Chicken.

Can I use pre-made orange sauce?

While store-bought sauce works in a hurry, making your own orange sauce is what truly sets homemade Orange Chicken apart! The fresh orange zest and real juice make a world of difference you’ll taste in every bite.

How do I keep the chicken extra crispy?

The secret is in frying in hot oil, and letting the chicken drain on a wire rack instead of paper towels so the underside stays crisp. For extra insurance, add the sauce just before serving and toss lightly to avoid over-saturating the chicken.

Final Thoughts

I absolutely love sharing this Orange Chicken recipe because it always brings smiles and rave reviews, whether for a busy weeknight dinner or a family celebration. Give it a try — you’ll be amazed at how easy and fun it is to make your own sparkling, restaurant-worthy Orange Chicken right at home!

Orange Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 12 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This delicious Orange Chicken recipe combines crispy fried chicken pieces with a sweet and tangy orange sauce. It’s a flavorful dish that’s perfect for a cozy homemade dinner.

Ingredients

Scale

For the chicken:

1 1/2 pounds boneless, skinless chicken thighs or breasts (cut into 1-inch pieces)
1/2 cup cornstarch
1/2 cup all-purpose flour
2 large eggs (beaten)
Salt and pepper to taste
Vegetable oil for frying

For the orange sauce:

1/2 cup orange juice (preferably fresh)
1 tablespoon orange zest
1/3 cup granulated sugar
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
2 cloves garlic (minced)
1 teaspoon grated fresh ginger
1/2 teaspoon red pepper flakes (optional)

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Instructions

Prepare the chicken: Season chicken pieces with salt and pepper. Set up a breading station with beaten eggs and a mixture of cornstarch and flour. Dip chicken in egg, then coat in flour.
Fry the chicken: Heat oil in a skillet and fry chicken in batches until golden and cooked through.
Make the orange sauce: Combine orange juice, zest, sugar, soy sauce, vinegar, garlic, ginger, and red pepper flakes. Thicken with cornstarch slurry.
Combine and serve: Toss fried chicken in the sauce and serve over rice, garnished with green onions or sesame seeds.

Notes

For a lighter version, bake or air-fry the chicken instead of frying.
You can adjust the sweetness or tanginess of the sauce to taste by varying the amount of orange juice or vinegar.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Frying
Cuisine: Asian-American