introduction

This orange chicken is sweet, bright, and crisp. You can make it at home with simple steps and small effort. If you want a short how-to, read the easy orange chicken recipe for a quick guide.

why make this recipe

Make this dish when you want a warm, sweet meal that many people love. It cooks fast and fills the house with a fresh orange smell. It also works when you want a fun weeknight meal or a dinner to share with friends who like takeout food. For a very simple take on the dish, see the 3-ingredient orange chicken to learn how few items you need.

how to make Orange Chicken

You bread and fry the chicken twice to make it very crisp. You cook the orange sauce until it thickens and shines. Toss the hot chicken in the warm sauce so the pieces get a bright, sticky coat. Serve right away over plain rice or noodles.

Ingredients :

1½ lb Boneless chicken thighs or breasts (- Cut into 1″ pieces), ½ cup Cornstarch (- For coating), ½ cup All-purpose flour (- For coating), 2 large Eggs (- Beaten), 1 tsp Salt (- Divided), ½ tsp Black pepper (- Divided), 4 cups Vegetable oil (- For frying), 1 cup Fresh orange juice (- About 2 medium oranges), 1 tbsp Orange zest (- Finely grated), ¼ cup Soy sauce, 2 tbsp Rice vinegar (- Plus extra 1 tbsp for finishing), ¼ cup Brown sugar (- Packed), 2 cloves Garlic (- Minced), 1 tsp Fresh ginger (- Grated), ¼ tsp Red pepper flakes (- Adjust to taste), 1 tbsp Cornstarch (- For slurry), 2 tbsp Water (- For slurry), Orange slices (- For garnish), 2 stalks Green onions Sliced (- for garnish), 1 tsp Sesame seeds (- For garnish)

You can add warm spices if you like a deeper taste; check a chicken korma recipe for spice ideas that blend well with soy and orange.

Directions :

Cut chicken into 1″ pieces, pat dry, season with salt and pepper., Whisk eggs; mix cornstarch, flour, salt, and pepper; dip chicken in egg then flour mix, rest 5 min., Heat oil to 350 °F; fry chicken in batches until light golden (3–4 min), rest 5 min, then refry 2 min until deeply crispy., Simmer orange juice, zest, soy sauce, brown sugar, rice vinegar, garlic, ginger, and red pepper flakes; add cornstarch slurry., Toss chicken in warm sauce; garnish with orange slices, green onions, sesame seeds; serve over rice.

how to serve Orange Chicken

Serve the orange chicken over plain white rice or steamed rice to soak the sauce. Add a side of steamed broccoli or snap peas for color and crunch. For a noodle side, try ideas from the chicken lo mein recipe to make a full plate with noodles.

how to store Orange Chicken

Cool the chicken and sauce to room heat before you store them. Put them in an airtight box and keep in the fridge for up to 3 days. Reheat in a pan on low heat so the sauce melts back onto the chicken. Do not refry frozen cooked chicken without thawing it first.

tips to make Orange Chicken

Pat the chicken dry so the coating sticks well. Fry in small batches so the oil stays hot. Make the sauce a bit thinner if you like a light glaze, or let it cook longer to make a thicker coating. Use fresh orange juice for the best taste. For a warm soup or side to go with this main, try the chicken pot pie soup recipe to add a cozy bowl to your meal.

variation (if any)

Make it spicy: add more red pepper flakes or a dash of chili paste.
Make it sweet and sour: add a little pineapple juice and chopped pineapple.
Bake instead of fry: coat the chicken and bake at 425 °F on a rack until crisp.
Make it gluten-free: use rice flour and a gluten-free soy sauce.

FAQs

Q: Can I use chicken breast instead of thighs?
A: Yes. Cut the breast into even pieces and fry the same way, but watch the cook time so it stays tender.

Q: Can I make the sauce ahead of time?
A: Yes. Cool the sauce and keep it in the fridge for up to 3 days. Warm it before you toss the chicken.

Q: How do I make the chicken less sweet?
A: Use less brown sugar and add a bit more rice vinegar or fresh lemon juice to balance the sugar.

Q: Can I air fry this chicken?
A: Yes. Spray the coated chicken with oil and air fry at 400 °F until crisp, then toss in sauce.

Q: How do I keep the chicken crunchy after saucing?
A: Serve right away. If you must wait, keep the sauce on the side and toss just before you eat.

Orange Chicken

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

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Description

A sweet and crispy orange chicken that is easy to make at home, perfect for a warm meal or sharing with friends.

Instructions

Cut chicken into 1″ pieces, pat dry, and season with salt and pepper.
Whisk eggs; mix cornstarch, flour, salt, and pepper; dip chicken in egg then flour mix and let rest for 5 minutes.
Heat oil to 350°F; fry chicken in batches until light golden (3–4 minutes), rest for 5 minutes, then refry for 2 minutes until deeply crispy.
Simmer orange juice, zest, soy sauce, brown sugar, rice vinegar, garlic, ginger, and red pepper flakes; add cornstarch slurry.
Toss chicken in warm sauce; garnish with orange slices, green onions, and sesame seeds; serve over rice.

Notes

Pat the chicken dry to ensure the coating sticks well. Fry in small batches to maintain oil temperature. Serve immediately for the best texture.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Frying
Cuisine: Chinese

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 12g
Sodium: 600mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 25g
Cholesterol: 200mg

Orange Chicken Recipe

olivia

Published:

January 4, 2026