introduction

This orange chicken recipe makes a bright and sweet dish you can make at home. It uses fresh orange juice and a light fry for the chicken. If you need a very fast idea, look at a 3-ingredient orange chicken recipe for a quick start.

why make this recipe

You make this dish when you want a warm, sweet, and tangy meal. The sauce tastes fresh and bright. The chicken stays soft inside and crisp outside. You can also make it for guests or a weeknight meal. For a simple step view, see an easy orange chicken recipe.

how to make Orange chicken

You coat and fry the chicken. You mix a fresh orange sauce and heat it to thicken. Then you toss the fried chicken in the sauce. If you prefer a roast style, you can read a roasted orange chicken version for a different cook method.

Ingredients :

1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 cup cornstarch
2 eggs, beaten
Salt and pepper to taste
Vegetable oil for frying
1 cup orange juice (freshly squeezed is best)
Zest of 1 orange
1/3 cup low-sodium soy sauce
1/4 cup rice vinegar
1/4 cup honey
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
Sesame seeds and sliced green onions for garnish (optional)

Directions :

In a bowl, season the chicken pieces with salt and pepper.
Place the cornstarch and beaten eggs in separate bowls. Dip each piece of chicken into the cornstarch, then into the beaten eggs, ensuring they are well coated.
Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the coated chicken pieces in batches until they are golden brown and cooked through, about 3-4 minutes per side. Remove the cooked chicken and place them on a paper towel-lined plate to drain excess oil.
In a separate saucepan, combine orange juice, orange zest, soy sauce, rice vinegar, honey, minced garlic, and minced ginger. Bring the mixture to a simmer over medium heat.
Once the sauce is simmering, add the cornstarch-water mixture to thicken the sauce. Stir continuously until the sauce thickens, about 2-3 minutes.
Add the fried chicken pieces to the sauce, tossing them until they are evenly coated.
Serve the orange chicken over steamed rice, garnished with sesame seeds and sliced green onions if desired.

how to serve Orange chicken

Serve the orange chicken hot over white or brown rice. Add steamed broccoli or snap peas for a green side. You can also serve it with simple noodles. For more side ideas and warm pairings, see another roasted orange chicken guide.

how to store Orange chicken

Let the dish cool to room temp. Put it in a tight container and place it in the fridge. Eat within 3 to 4 days. To freeze, use a freezer-safe box and eat within 2 months. Thaw in the fridge before you reheat.

tips to make Orange chicken

Dry the chicken well before you coat it. It helps the coat stick.
Fry in small batches so the oil stays hot and the chicken gets crisp.
Taste the sauce before you thicken it. Add a bit more honey or vinegar if you need more sweet or tang.
If you like less oil, bake the chicken pieces at 425°F until done and then toss in the sauce, and you can learn bake tips from baked chicken tips.

variation (if any)

Make it spicy: add a teaspoon of chili sauce or red pepper flakes to the sauce.
Make it baked: bake the chicken and then toss with the sauce for a lighter dish.
Make it with thigh meat for more juice and more flavor.

FAQs

Q: Can I use store-bought orange juice?
A: Yes. Fresh juice is best, but store juice works fine.

Q: Can I air fry the chicken?
A: Yes. Air fry at 400°F for 8-10 minutes or until cooked, then toss in the sauce.

Q: How do I reheat the leftovers?
A: Reheat in a pan on low heat. Add a splash of water if the sauce is too thick. Heat until hot.

Q: Can I make the sauce ahead?
A: Yes. Make the sauce and cool it. Store it in the fridge for 2-3 days. Reheat and add to cooked chicken.

Q: Is this dish kid friendly?
A: Yes. Kids often like the sweet orange taste. Keep the spice low for kids.

Orange Chicken

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Author: olivia
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: None

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Description

A bright and sweet orange chicken dish made with fresh orange juice and lightly fried chicken. Perfect for a weeknight meal or serving guests.

Instructions

In a bowl, season the chicken pieces with salt and pepper.
Place the cornstarch and beaten eggs in separate bowls. Dip each piece of chicken into the cornstarch, then into the beaten eggs, ensuring they are well coated.
Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the coated chicken pieces in batches until they are golden brown and cooked through, about 3-4 minutes per side. Remove the cooked chicken and place them on a paper towel-lined plate to drain excess oil.
In a separate saucepan, combine orange juice, orange zest, soy sauce, rice vinegar, honey, minced garlic, and minced ginger. Bring the mixture to a simmer over medium heat.
Once the sauce is simmering, add the cornstarch-water mixture to thicken the sauce. Stir continuously until the sauce thickens, about 2-3 minutes.
Add the fried chicken pieces to the sauce, tossing them until they are evenly coated.
Serve the orange chicken over steamed rice, garnished with sesame seeds and sliced green onions if desired.

Notes

Dry the chicken well before coating for the best results. Fry in small batches to keep the oil hot and the chicken crisp.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Frying
Cuisine: Chinese

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 15g
Sodium: 600mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 30g
Cholesterol: 150mg

Orange chicken

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Published:

January 4, 2026