Sweet, Tangy, and Satisfying

From time to time, I crave something crispy, saucy, and just a little sweet—and this Orange Chicken recipe never fails to deliver. It’s always my first choice when I need a cozy dinner that feels like takeout but is made right at home.

I love making this dish on weekends, when I have a bit more time to enjoy the process and when the whole family is gathered around. It’s super comforting and always hits the spot. With golden-fried chicken pieces tossed in a sticky orange glaze, it’s a total crowd-pleaser.

Adding fresh orange zest and garlic to the sauce makes the flavors pop, and the result just turns out better than any restaurant version! You’ll love it for sure, and for a perfect Friday night meal, special lunch, or something to impress guests—it works beautifully. Whether you’re cooking for kids or adults, this dish gets rave reviews every time.

I like to enjoy it with steamed jasmine rice and a sprinkle of green onions or sesame seeds on top. Some nights I even toss in steamed broccoli or snow peas to add veggies to the plate. This Orange Chicken is super easy to make once you get the hang of it, and it’s so much fun to prepare and serve—it just makes dinner feel exciting.

What is Orange Chicken?

Orange Chicken is a Chinese-American dish featuring crispy pieces of chicken that are coated in a sweet, tangy, and slightly spicy orange sauce. The sauce is made from orange juice, soy sauce, sugar or honey, vinegar, garlic, and ginger, thickened to a glossy finish. It’s similar to sweet and sour chicken but with a strong citrus twist. The balance of sweet and savory flavors makes it incredibly addictive, and the crispy chicken stays tender inside.

Perfect For:

• Weekend Dinners at Home: It gives you the satisfaction of takeout without leaving the house. Pair it with your favorite drink and turn it into a fun dinner night.
• Family Meals: Kids love the sweet flavor, and adults appreciate the crispy texture and bold sauce. It’s a win-win for everyone around the table.
• Impressing Guests: This dish looks and tastes like something you’d get at a great restaurant. It’s perfect for when you want to serve something fun but not complicated.
• Cooking with Loved Ones: Making the sauce and frying the chicken together can be a fun kitchen activity. Get everyone involved for a full family cooking night.

Ingredients

For the chicken:

• 1½ lbs boneless, skinless chicken breast (or thighs), cut into bite-sized pieces
• ½ cup cornstarch
• ½ cup all-purpose flour
• 2 eggs, beaten
• Oil for frying (vegetable or canola)
• Salt and pepper, to taste

For the orange sauce:

• ½ cup orange juice (fresh is best)
• ¼ cup soy sauce
• ¼ cup sugar (or honey)
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch + 2 tablespoons water (slurry)
• 2 teaspoons garlic, minced
• 1 teaspoon ginger, grated
• Zest of 1 orange
• Optional: red chili flakes for heat

Kitchen Equipment You’ll Need

• Mixing bowls (for dredging and coating)
• Whisk (for the sauce)
• Large skillet or wok (for frying)
• Slotted spoon or tongs
• Saucepan (for the orange glaze)
• Measuring cups and spoons
• Grater or zester (for orange zest)
• Plate lined with paper towels (for draining chicken)

How to make Orange Chicken

Step 1:

Season chicken with salt and pepper. In one bowl, combine flour and cornstarch. In another, beat the eggs. Dip chicken into egg, then into flour mix. Repeat for all pieces.

Step 2:

Heat oil in a deep pan or wok. Fry chicken in batches until golden and crispy (about 3–4 minutes per side). Drain on paper towels.

Step 3:

In a saucepan, mix orange juice, soy sauce, sugar, vinegar, garlic, ginger, and orange zest. Bring to a simmer. Stir in the cornstarch slurry and cook until thickened.

Step 4:

Toss fried chicken in the warm sauce until coated evenly.

Step 5:

Serve hot over white rice, with sesame seeds or green onions on top if desired.

Tips

• Use chicken thighs: They’re juicier than chicken breast and stay tender when fried. Cut them into even pieces for better frying.
• Double-dip for extra crunch: Dip in egg, and flour, then back into egg and flour again to get an extra crispy crust.
• Zest the orange before juicing: It’s easier this way, and fresh zest gives a big citrus flavor punch.
• Don’t overcrowd the pan: Fry the chicken in batches so the oil stays hot and the coating gets crisp.
• Taste your sauce before thickening: Adjust sweetness or saltiness while it’s still liquid.
• Add cornstarch slurry gradually: Stir constantly to get a smooth, thick sauce. Don’t dump it all in at once.
• Serve immediately: Orange Chicken is best right after tossing in the sauce so it stays crisp and glossy.

Optional Ingredients (Get Creative!)

1. Red pepper flakes or sriracha: For a little heat balance the sweet sauce.
2. Honey instead of sugar: Adds a richer, floral sweetness to the glaze.
3. Fresh ginger: Grate it for a zippy kick in the sauce.
4. Toasted sesame oil: Add a few drops at the end for a nutty finish.
5. Broccoli florets or snap peas: Stir-fry and mix them in for added veggies.
6. Scallions or sesame seeds: Garnish with these for a restaurant-style presentation.

What to Pair with Orange Chicken?

To make the perfect takeout-style plate, start with a generous scoop of hot steamed rice. Jasmine or basmati rice soaks up the sauce and complements the flavor beautifully. You can even make garlic or scallion rice for something a bit more fun.

Add vegetable fried rice, chow mein, or simple stir-fried noodles if you’re feeding a crowd or just want to recreate that full takeout feel. The savory noodles or veggie rice add balance and texture.

Lightly steamed or stir-fried vegetables like broccoli, bok choy, carrots, or snap peas pair well with the sweet and tangy sauce. They’re colorful, and healthy, and help balance out the richness of the dish.

Variations and Substitutions To Try!

Make it gluten-free: Use tamari instead of soy sauce, and rice flour or a gluten-free blend for coating the chicken. It’s just as tasty and safe for gluten-sensitive eaters.

Bake instead of fry: Coat the chicken and bake on a wire rack at 425°F until golden. You’ll get a healthier version with less oil.

Air fryer method: Spray coated chicken with oil and air fry at 400°F for 10–12 minutes, flipping once. It gives you that crunch without deep frying.

Use tofu instead of chicken: For a vegetarian version, cube and crisp tofu, then toss in the sauce. It’s delicious and plant-based!

Add pineapple: Toss in a few pineapple chunks to make it sweet and tangy, similar to sweet and sour chicken.

Low sugar version: Use orange juice with no added sugar, and swap regular sugar for monk fruit sweetener or a drizzle of maple syrup.

Add cashews or almonds: Toasted nuts bring extra crunch and protein, and work beautifully with the citrus flavor.

Make it spicy orange chicken: Mix in chili paste or sambal oelek for a bold kick. You can adjust the heat level to suit your taste.

How to Store

If you have leftovers, store the chicken and sauce separately if possible. This helps the chicken stay crisp. Keep both in airtight containers in the fridge for up to 3 days.

To reheat, warm the sauce in a pan and re-crisp the chicken in a hot oven or air fryer. Then toss them together just before serving. If reheating everything, add a splash of orange juice or water to loosen the sauce.

FAQ

Can I make Orange Chicken without deep frying?

Yes! You can bake it at 425°F on a wire rack until crispy or use an air fryer at 400°F for 10–12 minutes. It’s a healthier and less messy option.

Can I use bottled orange juice instead of fresh?

Yes, but fresh orange juice gives better flavor. If using bottled, choose one with no added sugar for best results.

What’s the best chicken to use for Orange Chicken?

Boneless, skinless chicken thighs are juicy and tender, but chicken breast also works well if you prefer leaner meat.

How do I make it spicier?

Add red pepper flakes, sriracha, or chili garlic sauce to the orange glaze. Adjust the amount to match your spice preference.

Is Orange Chicken gluten-free?

It can be! Use tamari instead of soy sauce and coat the chicken with rice flour or a gluten-free blend

How do I keep the chicken crispy?

Serve immediately after tossing in the sauce. If storing, keep the chicken and sauce separate until reheating.

What can I use instead of sugar in the sauce?

Try honey, maple syrup, or a low-calorie sweetener like monk fruit or stevia for a lighter option.

Orange Chicken Recipe

Recipe by Wasian CookeryCourse: MainCuisine: Asian-InspiredDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

Orange Chicken is a crispy, golden-fried dish tossed in a sweet, tangy, and slightly spicy orange glaze. It’s a homemade takeout favorite that’s bursting with bold citrus flavor and perfect for weeknight dinners or special meals.

Ingredients

• For the chicken:

• 1½ lbs boneless, skinless chicken breast (or thighs), cut into bite-sized pieces

• ½ cup cornstarch

• ½ cup all-purpose flour

• 2 eggs, beaten

• Oil for frying (vegetable or canola)

• Salt and pepper, to taste

• For the orange sauce:

• ½ cup orange juice (fresh is best)

• ¼ cup soy sauce

• ¼ cup sugar (or honey)

• 2 tablespoons rice vinegar

• 1 tablespoon cornstarch + 2 tablespoons water (slurry)

• 2 teaspoons garlic, minced

• 1 teaspoon ginger, grated

• Zest of 1 orange

• Optional: red chili flakes for heat

Directions

• Season chicken with salt and pepper. In one bowl, combine flour and cornstarch. In another, beat the eggs. Dip chicken into egg, then into flour mix. Repeat for all pieces.
• Heat oil in a deep pan or wok. Fry chicken in batches until golden and crispy (about 3–4 minutes per side). Drain on paper towels.
• In a saucepan, mix orange juice, soy sauce, sugar, vinegar, garlic, ginger, and orange zest. Bring to a simmer. Stir in the cornstarch slurry and cook until thickened.
• Toss fried chicken in the warm sauce until coated evenly.
• Serve hot over white rice, with sesame seeds or green onions on top if desired.