Get ready to dazzle your taste buds with homemade Orange Chicken that’s so much better than takeout! This dish combines tender, crispy chicken pieces coated in a glossy, sweet-tangy orange sauce that clings to every golden bite. The vibrant burst of citrus and savory undertones make it a family favorite at my table, and I promise it’ll earn a permanent spot in your dinner rotation too. Orange Chicken is as fun to cook as it is to eat—so grab your skillet and let’s transform simple ingredients into pure comfort food magic!
Ingredients You’ll Need
Making Orange Chicken at home is all about balancing bold flavors with just the right technique. Each ingredient here adds something special—crunch, lusciousness, a citrusy pop, or irresistible umami. Trust me, it’s the combination that makes the magic!
- Boneless chicken breasts or thighs (1 1/2 pounds): Thighs make the juiciest, most flavorful bites, but breast meat is beautifully tender too—your choice!
- Cornstarch (1 cup): This is the secret to that outrageously crisp coating that keeps the chicken crunchy, even after tossing in sauce.
- Large eggs (2, beaten): Eggs help the cornstarch adhere, making sure each piece gets evenly coated and fries up golden.
- Salt (1/2 teaspoon): A little goes a long way to boost all the other flavors.
- Black pepper (1/2 teaspoon): Adds just a hint of warmth without overpowering the dish.
- Vegetable oil (for frying): Essential for achieving that signature crispy chicken exterior.
- Fresh orange juice (1/2 cup): The heart and soul of the sauce—a burst of sweet, real citrus flavor you can’t get from a bottle.
- Soy sauce (1/4 cup): Brings a salty, savory backbone to the sauce that balances the sweetness.
- Sugar (1/4 cup): A little sugar rounds out the tartness of the orange, creating that iconic glaze.
- Rice vinegar (2 tablespoons): For just the right amount of tang and brightness in every bite.
- Cornstarch mixed with water (1 tablespoon cornstarch + 2 tablespoons water): A quick slurry to thicken the sauce so it glazes each piece beautifully.
- Garlic cloves (2, minced): Sautéed garlic brings an aromatic depth.
- Fresh ginger (1 teaspoon, grated): That little punch of spice really wakes up the sauce.
- Orange zest (1 tablespoon): Intensifies the citrusy aroma and flavor—don’t skip it!
- Sliced green onions and sesame seeds (for garnish): A pretty pop of color, crunch, and a hint of freshness on top.
How to Make Orange Chicken
Step 1: Prep the Chicken
Start by seasoning your chicken pieces with salt and black pepper. This little move ensures that every bite is flavorful right down to the center. Having everything prepped and ready will make the rest of the process flow smoothly (and make you feel like a total pro in your kitchen!).
Step 2: Coat the Chicken
Place the cornstarch in one bowl and the beaten eggs in another. Dip each chicken piece into the cornstarch first—really packing it on—then into the egg. This method (called “velveting”) gives our Orange Chicken those dreamy, puffy, light-as-air exteriors while keeping the inside juicy.
Step 3: Fry Until Crispy
Heat about an inch of vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken in batches, giving them plenty of space so they crisp up, for 3-4 minutes per side. When golden and cooked through, transfer each batch to a paper towel-lined plate to drain. The aroma at this stage is irresistible!
Step 4: Make the Orange Sauce
While the chicken cools slightly, whisk together the orange juice, soy sauce, sugar, and rice vinegar in a small bowl. In another bowl, make your cornstarch slurry (combine the cornstarch and water). Drain the skillet, leaving just a tablespoon of oil. Sauté the garlic and ginger for about 30 seconds, just until your kitchen smells delightful. Pour in the orange sauce mixture, bring it to a simmer, then stir in the slurry. Add the orange zest. In 2-3 minutes, you’ll have a glossy, thickened sauce that just begs to cuddle up to your crispy chicken!
Step 5: Toss and Serve
Add the crispy chicken pieces back into the pan and toss everything until the bites are evenly coated with that gorgeous, sticky orange sauce. The color alone is enough to make your mouth water. Finish by showering the Orange Chicken with green onions and sesame seeds. Serve immediately, preferably over steamed rice so none of that sauce goes to waste!
How to Serve Orange Chicken
Garnishes
Don’t underestimate the finishing touches! Sprinkle your Orange Chicken generously with sliced green onions for a hit of freshness and color, plus a handful of sesame seeds for extra crunch and a nutty flavor. If you’re feeling fancy, a little more orange zest or even thinly sliced chilies can create a beautiful (and delicious) presentation.
Side Dishes
This classic deserves some great company. Serve your Orange Chicken with fluffy steamed jasmine rice to soak up all that extra sauce. For a complete meal, add sautéed snap peas, steamed broccoli, or even a crisp Asian slaw. If you’re in a noodles kind of mood, lo mein or rice noodles make a great base too!
Creative Ways to Present
Want to serve Orange Chicken at a party? Try spearing the crispy chicken pieces with toothpicks and offering them as cocktail bites. Or tuck them into lettuce cups for a fresh, hand-held treat. Even a bento box lunch with orange slices and crunchy veggies would be an absolute delight. The possibilities are endless!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Orange Chicken to an airtight container and refrigerate. While the coating may soften a bit, the flavors get even deeper after a day in the fridge, making tomorrow’s lunch downright delicious.
Freezing
If you want to stash some Orange Chicken away for later, you can! Let the cooked chicken cool, then freeze it in a single layer on a baking sheet before transferring to a freezer bag. Store the sauce separately for best results. Both can stay frozen for up to two months.
Reheating
For the best texture, reheat the chicken in a hot oven (around 375°F) or in an air fryer until crisp, then toss with the sauce just before serving. Avoid microwaving if possible, as it can make the chicken soggy.
FAQs
Can I make Orange Chicken ahead of time?
Absolutely! You can fry the chicken ahead and store it separately from the sauce. When you’re ready to eat, just reheat the chicken in the oven or air fryer and warm the sauce on the stovetop, then toss together for best texture and flavor.
Is it better to use chicken breasts or thighs?
Both work beautifully, but boneless chicken thighs are juicier and more forgiving if you’re worried about overcooking. That said, chicken breast will give you slightly leaner bites with just as much crispy coating!
Can I make Orange Chicken gluten-free?
Yes, easily! Swap out the regular soy sauce for a gluten-free version (such as tamari) and make sure your rice vinegar is gluten-free as well. All other ingredients are naturally gluten-free already.
How do I make the sauce zestier or spicier?
To amp up the orange flavor, grate in extra orange zest or stir in a splash of orange liqueur. For heat, toss in a pinch of crushed red pepper flakes or even some sliced fresh chili when you sauté the garlic and ginger.
What oil is best for frying Orange Chicken?
A neutral oil with a high smoke point, like vegetable, canola, or peanut oil, is your best bet. Peanut oil is particularly good for crispy results and won’t compete with the bold flavors of the sauce.
Final Thoughts
There’s something truly special about making Orange Chicken from scratch—every bite is packed with bright, zesty flavor you just can’t get from takeout. I hope this recipe brings a bit of joy and excitement to your dinner table. Seriously, give this a try and let the homemade magic wow your friends and family!
Print
Orange Chicken Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Experience the delicious flavors of homemade takeout with this crispy and flavorful Orange Chicken recipe. Juicy chicken pieces are coated in a tangy orange sauce, creating a perfect balance of sweet and savory. Serve with steamed rice for a complete meal.
Ingredients
Chicken:
- 1 1/2 pounds boneless skinless chicken breasts or thighs, cut into bite-sized pieces
Batter:
- 1 cup cornstarch
- 2 large eggs, beaten
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Sauce:
- 1/2 cup fresh orange juice
- 1/4 cup soy sauce
- 1/4 cup sugar
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon orange zest
Garnish:
- sliced green onions and sesame seeds
- vegetable oil for frying
Instructions
- Prepare Chicken: Season chicken pieces with salt and black pepper. Coat each piece in cornstarch, then beaten egg.
- Fry Chicken: Fry coated chicken in hot oil until golden brown and cooked through. Drain on paper towels.
- Make Sauce: Mix orange juice, soy sauce, sugar, and rice vinegar. Create a cornstarch slurry. Sauté garlic and ginger, then add sauce ingredients. Thicken with cornstarch slurry.
- Combine: Add chicken to sauce, toss to coat. Garnish with green onions and sesame seeds.
Notes
- For extra zest, add more orange zest or a splash of orange liqueur to the sauce.
- Use boneless thighs for juicier meat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 18g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 165mg
