Name: Easy Orange Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian
Ingredients: 1 lb (450g) boneless, skinless chicken breast or thighs, cut into bite-size chunks; ¾ cup all-purpose flour; ¼ cup cornstarch; 1 egg, beaten; ½ tsp salt; ½ tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 cup vegetable oil (for frying); 1 cup fresh orange juice (about 2–3 medium oranges); ¼ cup soy sauce (ensure it’s halal-certified); 2 tbsp honey; 1 tbsp rice vinegar; 1 tbsp orange zest; 2 tsp cornstarch mixed with 2 tbsp water (for thickening); 2 tsp grated fresh ginger; 2 garlic cloves, minced; 1 tbsp sesame oil (optional); 1 tbsp sesame seeds (optional, for garnish); 2–3 green onions, chopped (optional, for garnish)

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About this recipe

This dish uses fried chicken pieces with a bright orange sauce. It tastes sweet, a little sour, and a bit salty. You can make it at home with simple steps and normal store food. For a full guide with step pictures, see easy orange chicken recipe.

Why make this recipe

You make this for a fast, happy meal. The sauce lifts plain chicken. Kids and adults like the sweet orange taste. You can change it to be more or less sweet. If you want a much simpler version, look at this 3-ingredient orange chicken for ideas.

how to make Easy Orange Chicken

You coat the chicken, fry it light and crisp, then toss it with the warm orange sauce. You work in three steps: coat, fry, and sauce. Use fresh orange juice for the best taste. This recipe fits in with many easy chicken dinner recipes for weeknight plans.

Ingredients

1 lb (450g) boneless, skinless chicken breast or thighs, cut into bite-size chunks
¾ cup all-purpose flour
¼ cup cornstarch
1 egg, beaten
½ tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 cup vegetable oil (for frying)
1 cup fresh orange juice (about 2–3 medium oranges)
¼ cup soy sauce (ensure it’s halal-certified)
2 tbsp honey
1 tbsp rice vinegar
1 tbsp orange zest
2 tsp cornstarch mixed with 2 tbsp water (for thickening)
2 tsp grated fresh ginger
2 garlic cloves, minced
1 tbsp sesame oil (optional)
1 tbsp sesame seeds (optional, for garnish)
2–3 green onions, chopped (optional, for garnish)

Notes:

Chicken thighs give more juice. Breasts give a lean feel.
Cornstarch in the mix makes the coating crisp.
Fresh orange juice gives bright, real orange flavor.
Use halal soy sauce if you need it.
Honey adds natural sweet balance.

Directions

Cut the chicken into bite-size chunks. Pat them dry with a paper towel so the coat sticks.
Mix the flour, cornstarch, salt, pepper, garlic powder, and onion powder in a bowl.
Put the beaten egg in a small bowl. Dip each chicken piece in the egg, then roll it in the dry mix. Make sure each piece has an even coat.
Heat the oil in a deep pan over medium-high heat. When hot, fry the chicken in batches. Do not crowd the pan. Fry 4–5 minutes per batch until the chicken looks golden and crisp. Move the chicken to paper towels to drain.
In a small saucepan, mix the fresh orange juice, soy sauce, honey, rice vinegar, orange zest, ginger, garlic, and sesame oil if you use it. Stir to mix.
Bring the sauce to a gentle boil on medium heat. Let it simmer 3–5 minutes so the flavors join.
Mix the cornstarch with water to make a slurry. Pour it slowly into the simmering sauce. Stir as it thickens for 1–2 minutes.
Taste the sauce. Add more honey if you want it sweeter or more vinegar if you want more tang.
Put the fried chicken in a large bowl. Pour the thick sauce over it. Toss the chicken gently so each piece gets sauce.
Garnish with sesame seeds and chopped green onions if you like. Serve right away over rice or with cooked veg.

how to serve Easy Orange Chicken

Serve the chicken hot over plain steamed rice. You can add steamed broccoli or bok choy on the side. For a richer plate, add a small salad or some simple noodles. For another warm dish idea that goes well with this, try an easy chicken stroganoff as a side or main on another day.

how to store Easy Orange Chicken

Cool the chicken to room temperature within two hours. Put it in a sealed box and store in the fridge for 3–4 days. You can freeze it in a tight container for up to 2 months. To reheat, thaw in the fridge, then warm in a pan or oven till hot. For slow cooker meal prep and other storage ideas, see this easy crockpot dinners healthy chicken recipe guide.

tips to make Easy Orange Chicken

Pat the chicken dry to make the coat stick.
Do not overcrowd the pan when you fry. Fry in small batches.
Use fresh orange juice for the best bright taste.
Taste the sauce and change the sweet or sour to your need.
Use a thermometer if you like: oil around 350°F (175°C) fries well.
For less oil, you can bake the coated chicken at 425°F (220°C) for 20–25 minutes, flipping once.

variation (if any)

Make it spicy: add 1 tsp chili flakes or a dash of hot sauce to the sauce.
Make it lighter: skip frying and bake the chicken.
Make it sticky: double the honey and reduce the vinegar a little.
Try different citrus: use blood orange or tangerine for a new taste.

FAQs

Q: Can I use frozen orange juice?
A: Yes, but fresh juice gives the best taste. Frozen works in a pinch.

Q: Can I use chicken thighs only?
A: Yes. Thighs stay juicy and work very well.

Q: How do I make the sauce less sweet?
A: Add more rice vinegar or a little lemon juice, and taste as you go.

Q: Can I air fry the chicken?
A: Yes. Air fry at 400°F (200°C) for about 12–15 minutes, turn once, until crisp.

Q: Is this dish good for kids?
A: Many kids like it because it has sweet flavor and a soft chicken bite.