Why You’ll Love This Recipe

Crispy, juicy chicken coated in a flavorful orange glaze.
Better than takeout and easy to make at home.
Perfect balance of sweet, tangy, and savory flavors.
Family-friendly and crowd-pleasing.
Ready in under 40 minutes from start to finish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken breasts or thighs, cut into bite-sized pieces
Salt and black pepper
Cornstarch
All-purpose flour
Eggs, beaten
Vegetable oil (for frying)
Orange juice (fresh or bottled)
Orange zest
Soy sauce
Rice vinegar
Brown sugar
Garlic, minced
Ginger, minced
Cornstarch slurry (cornstarch mixed with water)
Sesame oil
Green onions, sliced (for garnish)
Sesame seeds, for garnish

Directions

Prepare the chicken: Season chicken pieces with salt and pepper. Dredge in a mixture of cornstarch and flour, then dip into beaten eggs and coat again in the dry mix for extra crispiness.
Fry the chicken: Heat vegetable oil in a deep skillet or wok over medium-high heat. Fry chicken in batches until golden and cooked through, about 4–5 minutes per batch. Transfer to a paper towel–lined plate.
Make the orange sauce: In a saucepan, combine orange juice, zest, soy sauce, rice vinegar, brown sugar, garlic, and ginger. Bring to a simmer over medium heat.
Thicken the sauce: Stir in the cornstarch slurry and cook until the sauce thickens and becomes glossy. Add a drizzle of sesame oil for depth.
Combine: Toss the fried chicken in the orange sauce until evenly coated.
Serve: Garnish with green onions and sesame seeds. Serve immediately over steamed rice or noodles.

Servings and timing

Serves: 4 people
Preparation time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Spicy orange chicken: Add chili flakes or a spoon of sriracha for heat.
Baked version: Bake coated chicken at 400 °F (200 °C) for 25 minutes, then toss in sauce.
Air fryer version: Air fry at 375 °F (190 °C) for 15–18 minutes, shaking halfway through.
Honey orange glaze: Replace part of the sugar with honey for a richer sweetness.
Low-carb: Skip the breading and pan-sear the chicken before coating in sauce.
Vegetarian option: Use crispy tofu instead of chicken for a plant-based twist.

Storage/Reheating

Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze unsauced chicken separately from the sauce for up to 2 months. Thaw and reheat before combining.
Reheating: Reheat in a skillet over medium heat until warmed through. Add a splash of water to loosen the sauce if needed.
Tip: To keep the chicken crispy, reheat in an air fryer or oven instead of the microwave.

FAQs

1. Can I use bottled orange juice instead of fresh?

Yes, but fresh juice gives a brighter, more natural citrus flavor.

2. What’s the secret to making the chicken crispy?

Double-coating in flour and cornstarch and frying at the right temperature (around 350 °F / 175 °C) ensures crispiness.

3. Can I make this recipe without frying?

Yes! You can bake or air fry the chicken for a lighter version.

4. Is this dish very sweet?

It’s balanced—sweet from the orange and sugar, tangy from vinegar, and savory from soy sauce. Adjust sweetness to taste.

5. Can I add vegetables to this dish?

Absolutely! Broccoli, bell peppers, and snap peas work beautifully.

6. Can I make the orange sauce ahead of time?

Yes, store it in the fridge for up to 3 days and reheat before tossing with the chicken.

7. How do I prevent the sauce from becoming too thick?

Add small splashes of water or orange juice while simmering until you reach your desired consistency.

8. Can I use chicken thighs instead of breasts?

Yes, thighs are juicier and add more flavor.

9. What should I serve with orange chicken?

Steamed jasmine rice, fried rice, or noodles make perfect accompaniments.

10. Can I make this recipe gluten-free?

Yes—use tamari instead of soy sauce and gluten-free flour for coating.

Conclusion

Orange Chicken is a restaurant-style favorite you can easily recreate at home. With crispy golden chicken and a tangy-sweet orange glaze, it’s a comforting and flavorful dish that’s perfect for any night of the week. Whether fried, baked, or air-fried, this classic recipe delivers the bright, bold flavors everyone loves.

Orange Chicken

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Orange Chicken is a crispy, sweet, and tangy Chinese-American dish featuring golden fried chicken pieces coated in a zesty orange glaze made from fresh orange juice, soy sauce, and aromatics. It’s a takeout favorite made easy at home with bold citrus flavor and a perfectly sticky sauce.

Author: Laura
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Main Course
Method: Frying
Cuisine: Asian
Diet: Halal

Instructions

Season the chicken pieces with salt and pepper.
In a bowl, combine cornstarch and flour. Dredge chicken pieces in the mixture, then dip into beaten eggs, and coat again in the dry mix for a double layer.
Heat vegetable oil in a deep skillet or wok over medium-high heat. Fry chicken in batches for 4–5 minutes per batch, until golden and cooked through. Drain on paper towels.
In a saucepan, combine orange juice, orange zest, soy sauce, rice vinegar, brown sugar, garlic, and ginger. Bring to a simmer over medium heat.
Stir in the cornstarch slurry and cook until the sauce thickens and turns glossy. Add sesame oil for extra depth.
Toss the fried chicken in the orange sauce until evenly coated.
Garnish with green onions and sesame seeds before serving. Serve hot with steamed rice or noodles.

Notes

Use fresh orange juice for the best flavor and brightness.
Double-coat chicken for maximum crunch.
To make it spicy, add chili flakes or Sriracha to the sauce.
Reheat in an air fryer or oven to maintain crispiness.
For a lighter version, bake or air fry instead of deep frying.

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 18g
Sodium: 820mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 28g
Cholesterol: 115mg