This homemade Orange Chicken tastes just like takeout—only fresher and more flavorful. You get crispy bites of juicy chicken with a thick, glossy sauce that perfectly balances sweetness, acidity, and spice. It’s also easy to make at home with everyday ingredients, and you can adjust the spice level to your preference. It’s a crowd-pleasing favorite that works for weeknight dinners or weekend treats.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
Cornstarch
All-purpose flour
Eggs
Salt
Black pepper
Oil for frying
For the orange sauce:
Orange juice (preferably fresh)
Orange zest
Sugar
Soy sauce
Rice vinegar
Garlic, minced
Ginger, minced
Red pepper flakes (optional)
Cornstarch (for thickening)
Water
Directions
In a bowl, whisk together cornstarch, flour, salt, and pepper. In another bowl, beat the eggs.
Dip each piece of chicken into the egg, then coat in the flour mixture.
Heat oil in a deep skillet or wok over medium-high heat. Fry the chicken in batches until golden brown and crispy. Drain on a paper towel-lined plate.
In a separate saucepan, combine orange juice, orange zest, sugar, soy sauce, rice vinegar, garlic, ginger, and red pepper flakes. Bring to a simmer.
In a small bowl, mix cornstarch with water to make a slurry. Stir into the sauce and cook until thickened.
Toss the fried chicken pieces in the sauce until well coated.
Serve hot over steamed rice or with stir-fried vegetables.
Servings and timing
This recipe serves 4 and takes about 35 minutes total: 15 minutes for prep and 20 minutes for cooking.
Variations
Use air fryer or oven-baked chicken for a lighter version.
Add steamed broccoli or snow peas for a veggie-packed meal.
Swap chicken for tofu to make it vegetarian.
Add a splash of sesame oil to the sauce for added depth.
Use pre-cooked chicken nuggets for an easy shortcut.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat until hot. Add a splash of water or orange juice if the sauce has thickened too much. Microwave reheating is also possible, but the chicken may lose its crispiness.
FAQs
What cut of chicken is best for orange chicken?
Boneless, skinless chicken thighs are best for tenderness and flavor, but breasts work too.
Can I make orange chicken without frying?
Yes, bake or air-fry the chicken pieces for a healthier option.
Is orange chicken spicy?
It has a mild kick from red pepper flakes, but you can leave them out or add more to suit your taste.
Can I use bottled orange juice?
Yes, but fresh orange juice and zest provide better flavor and brightness.
How do I keep the chicken crispy?
Toss the chicken in sauce just before serving and avoid overcrowding when frying.
What goes well with orange chicken?
Steamed rice, fried rice, or stir-fried vegetables make perfect sides.
Can I freeze orange chicken?
Yes, freeze the fried chicken and sauce separately. Reheat and combine before serving.
Can I double the sauce?
Absolutely—just adjust the cornstarch slurry as needed to maintain thickness.
Can I make it gluten-free?
Use tamari instead of soy sauce and a gluten-free flour blend for coating the chicken.
Why did my sauce turn too thick?
Too much cornstarch or cooking too long can over-thicken it—just thin it out with water or orange juice.
Conclusion
Orange Chicken is the perfect blend of sweet, tangy, and savory, with crispy bites of chicken coated in a bold citrus glaze. Whether you’re trying to recreate a favorite takeout dish or introducing new flavors to your kitchen, this easy homemade version is a guaranteed hit for all ages.
Orange Chicken is a popular Chinese-American dish featuring crispy fried chicken pieces tossed in a sweet, tangy, and slightly spicy orange sauce. It’s a comforting and bold meal often served over rice, perfect for both kids and adults.
Ingredients
1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1/2 cup cornstarch
1/2 cup all-purpose flour
2 eggs, beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
Oil for frying
For the orange sauce:
1 cup orange juice (preferably fresh)
1 tablespoon orange zest
1/3 cup sugar
1/4 cup soy sauce
2 tablespoons rice vinegar
2 cloves garlic, minced
1 teaspoon ginger, minced
1/4 teaspoon red pepper flakes (optional)
1 tablespoon cornstarch (for slurry)
2 tablespoons water
Instructions
In a bowl, mix cornstarch, flour, salt, and pepper. In a separate bowl, beat the eggs.
Dip each piece of chicken into the egg, then dredge in the flour mixture to coat evenly.
Heat oil in a deep skillet or wok over medium-high heat. Fry the chicken in batches until golden brown and crispy. Remove and drain on a paper towel-lined plate.
In a saucepan, combine orange juice, orange zest, sugar, soy sauce, rice vinegar, garlic, ginger, and red pepper flakes. Bring to a simmer over medium heat.
Mix cornstarch and water in a small bowl to make a slurry. Stir it into the sauce and cook until thickened, about 1–2 minutes.
Add the fried chicken to the sauce and toss to coat evenly.
Serve hot over steamed rice or with stir-fried vegetables.
Notes
Use air-fried or oven-baked chicken for a lighter version.To make it vegetarian, substitute chicken with tofu.Add sesame oil to the sauce for a deeper flavor.Use fresh orange juice and zest for the best flavor.Only toss the chicken in sauce just before serving to keep it crispy.
