This easy orange chicken recipe delivers all the sweet, tangy, and slightly spicy flavors you crave from your favorite Chinese restaurant, but made fresh in your own kitchen. Tender pieces of chicken are coated in a light, crispy batter and tossed in a glossy orange sauce that perfectly balances citrus brightness with savory depth. The best part? You can have this crowd-pleasing dish on the table in just 30 minutes using simple ingredients you probably already have at home. No need for complicated techniques or hard-to-find ingredients – just straightforward cooking that delivers incredible results every single time.
Serves: 4 people
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
What You’ll Need
For the Chicken:
- 1.5 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs, beaten
- Vegetable oil for frying
For the Orange Sauce:
- 1/2 cup fresh orange juice
- Zest of 1 orange
- 1/3 cup brown sugar
- 1/4 cup rice vinegar
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon red pepper flakes
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Preparing the Chicken
Cut your chicken into uniform pieces about 1 inch in size so they cook evenly. Pat the chicken pieces dry with paper towels to remove excess moisture. In a shallow bowl, whisk together the cornstarch, flour, salt, and pepper. In another bowl, beat the eggs until smooth. Dip each piece of chicken first in the beaten eggs, letting any excess drip off, then coat thoroughly in the cornstarch mixture. Press the coating gently onto the chicken to help it stick.
Creating the Perfect Orange Sauce
While the chicken rests, make the sauce that will transform this dish into something special. In a medium saucepan, combine the orange juice, orange zest, brown sugar, rice vinegar, soy sauce, and honey. Whisk everything together until the brown sugar dissolves completely. Add the minced garlic, grated ginger, and red pepper flakes. Bring the mixture to a gentle boil over medium heat, then reduce to a simmer and cook for 3-4 minutes until it starts to thicken slightly.
Cooking the Chicken to Golden Perfection
Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. The oil is ready when a small piece of batter sizzles immediately when dropped in. Carefully add the coated chicken pieces to the hot oil, being careful not to overcrowd the pan. Cook in batches if necessary. Fry the chicken for 3-4 minutes per side until golden brown and crispy. The internal temperature should reach 165 degrees. Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.
Bringing Everything Together
Stir the cornstarch and water mixture into the simmering orange sauce. Continue cooking for 1-2 minutes until the sauce thickens and becomes glossy. It should coat the back of a spoon nicely. Remove the sauce from heat and immediately add the crispy chicken pieces. Toss everything together until each piece of chicken is completely coated in the beautiful orange glaze.
Serving Your Homemade Orange Chicken
Transfer the orange chicken to a serving platter and sprinkle with sliced green onions and sesame seeds for color and extra flavor. The dish looks beautiful served over steamed white rice or fried rice, which helps soak up that amazing sauce. You can also serve it with steamed broccoli or snap peas for a complete meal that’s both satisfying and balanced.
Making It Your Own
For extra citrus punch, add a tablespoon of fresh lime juice to the sauce. If you prefer less sweetness, reduce the brown sugar by half. Want more heat? Double the red pepper flakes or add a dash of sriracha to the sauce. You can also substitute chicken thighs for breasts – thighs stay more tender and juicy, while breasts offer a leaner option.
Storage and Reheating Tips
Leftover orange chicken keeps in the refrigerator for up to 3 days. To reheat and maintain the crispiness, place the chicken on a baking sheet and warm it in a 350-degree oven for 8-10 minutes rather than using the microwave. The sauce may thicken as it cools, so you can thin it with a splash of orange juice or chicken broth when reheating.
