If you’re seeking a dish that strikes the perfect balance between tangy citrus and savory crispiness, look no further than Orange Chicken. It’s my go-to when I’m craving a little bit of nostalgia mixed with a punch of bold flavor. The citrusy glaze clings to tender pieces of fried (or baked!) chicken, resulting in a dinner that’s just as good as your favorite takeout joint, but entirely homemade and customizable. Orange Chicken is all about texture, color, and maximum zest — a cheerful, crowd-pleasing main course everyone will love.
Ingredients You’ll Need
What’s wonderful about this Orange Chicken is that you don’t need anything fancy to create something special — just simple pantry staples and a few fresh elements. Every ingredient contributes something essential, whether it’s crunch, zing, sweetness, or a burst of color. Let’s break down what makes each one shine.
- Chicken: Boneless, skinless breasts or thighs make the perfect canvas for soaking up that luscious orange sauce — choose thighs if you want extra juiciness.
- Cornstarch: This is the secret to an ultra-crisp coating; don’t substitute with flour for the same effect.
- Eggs: Beaten eggs help the cornstarch adhere, ensuring every bite is evenly coated and crisp after frying.
- Vegetable oil: Neutral-flavored and great for shallow frying, it delivers that golden crunch.
- Fresh orange juice: This brings a big citrus punch and natural sweetness to the sauce.
- Soy sauce: Adds a depth of savory, umami goodness that perfectly balances the sweet and tangy notes.
- Granulated sugar: Sweetens the sauce and gives it that glossy, irresistible finish.
- Rice vinegar: Provides just the right sharpness to cut through the richness and bring everything into harmony.
- Cornstarch slurry: Cornstarch mixed with water thickens the sauce until it clings beautifully to each piece of chicken.
- Garlic: Minced for aromatic complexity — you want that subtle savoriness in every bite.
- Ginger: Fresh and grated for a hint of warmth and depth beneath the citrusy notes.
- Orange zest: This packs even more orange flavor and adds a vibrant top note to the sauce.
- Crushed red pepper flakes (optional): For a gentle kick of heat; add more if you love it spicy!
- Green onions: Sliced and scattered on top for crunch, freshness, and a pop of color.
- Sesame seeds: For garnish, offering both visual appeal and a nutty accent.
How to Make Orange Chicken
Step 1: Prep the Chicken
Start by cutting your chicken into generous, bite-sized pieces. Toss them with a little salt and pepper in a bowl, ensuring every piece is seasoned. Next, dip each chunk in the beaten eggs so they’re just wet enough for the cornstarch to cling. Generously dredge each piece in cornstarch to coat it fully — this is crucial for achieving that signature restaurant-style crunch!
Step 2: Fry for Crispy Perfection
Pour about half an inch of vegetable oil into a large skillet or wok and heat over medium-high. Once the oil is shimmering hot, fry the chicken in batches, allowing plenty of space between pieces so they crisp up instead of steaming. Cook each batch until golden brown and cooked through, about 4 to 5 minutes per side. Lift the pieces out onto a plate lined with paper towels to drain away any excess oil.
Step 3: Make the Orange Sauce
In a small saucepan over medium heat, combine the fresh orange juice, soy sauce, sugar, rice vinegar, minced garlic, ginger, and orange zest. Stir well and bring it to a gentle simmer so the flavors mingle. Give your cornstarch slurry a quick stir, then add it to the pan while whisking — the sauce will quickly thicken and become shiny and vibrant. If you want a little extra heat, toss in the crushed red pepper flakes at this stage.
Step 4: Toss Chicken in Sauce
Once your chicken is crisp and your sauce is bubbling and thick, add the chicken to a large bowl. Pour the hot orange sauce all over, then toss everything together until every piece is glossy and richly coated. The aroma alone will tell you you’re in for something amazing!
Step 5: Finish and Garnish
Transfer your saucy Orange Chicken to a serving platter or bowl. Sprinkle generously with sliced green onions and sesame seeds. This final touch adds color, crunch, and a little gourmet flair, making each serving as beautiful as it is delicious.
How to Serve Orange Chicken
Garnishes
The finishing touches make a huge difference with Orange Chicken. Sliced green onions bring a sharp, fresh crunch, while a generous sprinkle of sesame seeds adds a nutty finishing note. If you want to lean even further into the citrus theme, try scattering a touch more fresh orange zest over the top right before serving for a burst of color and aroma.
Side Dishes
Classic steamed jasmine rice is a must — it soaks up the sweet, tangy sauce beautifully and balances out the richness of the chicken. I also love to serve Orange Chicken with stir-fried broccoli, snap peas, or baby bok choy for added freshness and crunch. If you want to keep things simple, even a pile of steamed rice and a handful of edamame will create a balanced, complete meal.
Creative Ways to Present
Feeling adventurous? Try serving Orange Chicken in lettuce cups for a fun, hand-held appetizer at your next party. Or pile it onto a bed of hot noodles for a noodle bowl that rivals your favorite takeout spot. For a playful twist, serve it family-style in the center of the table with a spoon so everyone can help themselves — it’s a sure way to spark joy at dinnertime!
Make Ahead and Storage
Storing Leftovers
Leftover Orange Chicken keeps surprisingly well! Transfer cooled chicken and any extra sauce into an airtight container and refrigerate for up to three days. If possible, store the chicken and sauce separately to help preserve the chicken’s crisp texture, then combine when reheating.
Freezing
You can definitely freeze Orange Chicken for future cravings. Place cooled, sauced chicken in a freezer-safe container or resealable bag, squeezing out as much air as you can. It will keep for up to two months. Let it thaw overnight in the refrigerator before reheating for the best results.
Reheating
To recapture that restaurant-style crispy-tender texture, reheat Orange Chicken in a hot oven or air fryer (about 375°F for 8 to 10 minutes) until hot and sizzling. If you’re short on time, a microwave works too, but you’ll lose a little crispness. Consider adding a splash of water or extra orange juice to refresh the sauce before serving.
FAQs
Can I make Orange Chicken gluten-free?
Absolutely! Just use a gluten-free soy sauce (or tamari) and double-check that your cornstarch hasn’t been cross-contaminated. Serve with rice and you’ve got a completely gluten-free meal.
Can I use store-bought orange juice instead of fresh?
You can, but the flavor will be sweeter and less vibrant. For the best Orange Chicken, fresh-squeezed juice and zest make all the difference and highlight that wonderful citrus tang.
What’s the best oil for frying the chicken?
Neutral oils like vegetable, canola, or sunflower work best. Olive oil isn’t ideal because of its lower smoke point and stronger flavor. Make sure the oil is hot enough so the coating crisps up quickly!
Is this recipe spicy?
Not unless you want it to be! The crushed red pepper flakes are totally optional. Add more if you like a spicy kick, or leave them out for a classic sweet-tangy experience.
Can I bake the chicken instead of frying?
Definitely. To make a lighter version of Orange Chicken, arrange the coated chicken pieces on a lined baking sheet and bake at 400°F for about 20-25 minutes, flipping halfway through. You’ll still get golden, flavorful bites with less oil.
Final Thoughts
If you’ve never tried making Orange Chicken at home, now’s your moment! Every bite is full of comfort and joy, with that perfect blend of crispy, tender chicken and bright, sticky orange sauce. Gather your ingredients, dive in, and treat yourself (and your lucky dinner companions) to a little homemade magic on your next cozy night in.
Print
Orange Chicken Recipe
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
Enjoy the delicious flavors of homemade Orange Chicken with this easy recipe. Tender chicken pieces are coated in a crispy cornstarch crust, then tossed in a sweet and tangy orange sauce. Perfect for a quick and tasty Asian-inspired meal!
Ingredients
For the Chicken:
1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 cup cornstarch
2 large eggs, beaten
vegetable oil for frying
For the Orange Sauce:
1/2 cup fresh orange juice
1/4 cup soy sauce
1/3 cup granulated sugar
2 tablespoons rice vinegar
1 tablespoon cornstarch mixed with 2 tablespoons water
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon orange zest
1/4 teaspoon crushed red pepper flakes (optional)
2 green onions, sliced
sesame seeds for garnish
Instructions
- Prepare the Chicken: Season chicken pieces with salt and pepper. Dip in beaten eggs, then coat in cornstarch. Fry in oil until golden brown.
- Make the Orange Sauce: Combine orange juice, soy sauce, sugar, vinegar, garlic, ginger, and zest in a saucepan. Thicken with cornstarch slurry.
- Combine and Serve: Toss fried chicken in sauce. Garnish with green onions and sesame seeds. Serve with rice.
Notes
- For a lighter version, bake the chicken at 400°F (200°C) for 20-25 minutes before tossing in the sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 18g
- Sodium: 730mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 155mg
