Why You’ll Love This Recipe
I love this orange chicken because I can make it at home in about 30 minutes. The chicken becomes golden and crisp on the outside while staying tender and juicy inside.
The orange sauce is another reason I keep this recipe handy. I get sweetness from brown sugar, bright citrus flavor from fresh orange juice and zest, and plenty of savory flavor from soy sauce, garlic, and ginger.
I can also adjust the recipe easily. I can make the sauce sweeter, spicier, or more citrusy and serve the chicken with rice, noodles, or vegetables.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or chicken thighs
- Cornstarch
- Large eggs
- Salt
- Black pepper
- Vegetable oil for cooking
- Orange juice
- Orange zest
- Soy sauce
- Brown sugar
- Rice vinegar
- Fresh garlic
- Fresh ginger
- Cornstarch mixed with water for the sauce
- Crushed red pepper flakes, optional
- Sesame seeds, optional
- Sliced green onions, optional
I prefer using fresh orange juice and zest when possible because they give my sauce a brighter citrus flavor. Chicken thighs give me especially juicy pieces, while chicken breasts work well when I want a leaner option.
Directions
I start by cutting the chicken into evenly sized bite-sized pieces. I season the pieces lightly with salt and black pepper.
Next, I place the beaten eggs in one bowl and cornstarch in another. I coat the chicken pieces in egg and then toss them in cornstarch until each piece has a light, even coating.
I heat a layer of vegetable oil in a large skillet over medium-high heat. Working in batches so I do not overcrowd the pan, I cook the chicken until it is golden and crisp on the outside and completely cooked through. I transfer the cooked pieces to a plate while I prepare the sauce.
For the orange sauce, I combine orange juice, orange zest, soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger in a bowl. If I want some heat, I add crushed red pepper flakes.
I pour the sauce mixture into a clean skillet and bring it to a gentle simmer over medium heat.
In a small bowl, I combine cornstarch with cold water to make a slurry. I slowly stir the slurry into the simmering orange sauce and continue cooking until the sauce becomes glossy and thick enough to coat the chicken.
I return the cooked chicken to the skillet and toss it gently in the orange sauce until every piece is evenly coated.
I cook everything together for another minute or two, then remove the skillet from the heat. I finish my orange chicken with sesame seeds and sliced green onions before serving.
Servings and Timing
I usually get about 4 servings from one batch of this Easy Orange Chicken.
- Prep time: 15 minutes
- Cook time: 15–20 minutes
- Total time: About 30–35 minutes
- Servings: About 4
I like preparing the sauce ingredients before I start frying the chicken because the final cooking steps move quickly once the chicken is ready.
Variations
For spicy orange chicken, I add extra crushed red pepper flakes, chili garlic sauce, or a little sriracha to the orange sauce.
When I want extra vegetables, I add broccoli, bell peppers, snap peas, carrots, or zucchini. I cook the vegetables separately until crisp-tender and toss them with the chicken and sauce at the end.
For a lighter version, I skip the heavier coating and sauté seasoned chicken pieces in a small amount of oil. I then toss the cooked chicken directly into the orange sauce.
I can also use boneless chicken thighs instead of chicken breasts when I want especially tender and juicy chicken.
For extra citrus flavor, I add more fresh orange zest just before serving rather than increasing the amount of orange juice, which could make the sauce too thin.
Storage/Reheating
I let leftover orange chicken cool before placing it in an airtight container. I store it in the refrigerator for up to 3 to 4 days.
I keep leftover rice in a separate container when possible so it does not absorb all of the sauce from the chicken.
For reheating, I can place the orange chicken in a skillet over medium-low heat with a small splash of water or orange juice. I stir occasionally until the chicken is heated through and the sauce becomes glossy again.
For a quicker option, I microwave individual portions in short intervals until hot. The coating will become softer in the microwave, but the chicken will still have plenty of flavor.
I can freeze orange chicken for up to 2 months, although I find that the crispy coating is best when the dish is freshly prepared.
FAQs
Can I use bottled orange juice for orange chicken?
Yes. I can use bottled orange juice when fresh oranges are not available. I prefer 100% orange juice without added sweeteners, and I add fresh orange zest when possible to give the sauce a brighter flavor.
How do I make my orange chicken crispy?
I coat the chicken lightly with cornstarch and cook it in batches rather than crowding the skillet. I also wait until shortly before serving to toss the crispy chicken with the sauce because the coating naturally softens the longer it sits.
Can I make Easy Orange Chicken without frying?
Yes. I can sauté the chicken in a small amount of oil or cook lightly coated pieces in an air fryer or oven. The texture will be different from fried chicken, but I still get the sweet and tangy orange flavor.
Why is my orange sauce not thickening?
I make sure the sauce is gently simmering before adding my cornstarch slurry. I always mix the cornstarch with cold water first because adding dry cornstarch directly to hot sauce can create lumps.
What can I serve with orange chicken?
I usually serve orange chicken with steamed white rice or brown rice. I can also pair it with fried rice, noodles, steamed broccoli, stir-fried vegetables, or cauliflower rice.
Conclusion
This Easy Orange Chicken Recipe gives me crispy, tender chicken coated in a glossy sauce filled with sweet, savory, and citrus flavors. I love that I can prepare it in about 30 minutes and adjust the sweetness, spice, and orange flavor to suit my preferences.
