If you’ve ever craved that magical combo of crispy chicken coated in a sweet, tangy, and slightly spicy orange sauce, you’re about to discover your new go-to with this Orange Chicken Recipe. It’s surprisingly simple, so much fresher than anything you could order, and brings an irresistible balance of flavors right to your table. Whether you’re treating your family or impressing friends, this homemade Orange Chicken Recipe puts you in total control—no takeout menu required.

Ingredients You’ll Need

The beauty of this dish is how each ingredient plays its part: tender chicken for juicy bites, a zesty citrus sauce that dances across your palate, and just the right amount of crunch. These kitchen staples come together seamlessly to create restaurant-quality flavor in your own home.

Chicken (1 ½ lbs, boneless, skinless, cut into bite-sized pieces): Thighs will give you juicier pieces, but breasts work perfectly for a leaner bite.
Cornstarch (½ cup): The secret to getting that crisp, golden crust so essential to the best Orange Chicken Recipe.
Eggs (2, beaten): Helps the cornstarch stick and adds an extra layer of crunch.
Vegetable oil (for frying): Choose a neutral oil for frying to keep the flavor clean and let the sauce shine.
Sesame oil (1 tablespoon): Just a drizzle for richness and that signature nutty aroma.
Garlic (2 cloves, minced): Don’t skip it—aromatic and savory, it lays the foundation for the sauce.
Fresh ginger (1 teaspoon, grated): Brings a little zing and warmth that ties the sauce together.
Red pepper flakes (½ teaspoon, optional): Add for a hit of heat or leave out if you prefer mild.
Orange juice (¾ cup): The star player—use freshly squeezed for unbeatable flavor.
Sugar (⅓ cup): Balances the tartness of the orange and creates that crave-worthy sticky glaze.
Soy sauce (2 tablespoons): Brings umami depth that unfailingly rounds out the sweetness.
Rice vinegar (1 tablespoon): Brightens the sauce and lifts all the flavors.
Cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water): For thickening the sauce to glossy perfection.
Orange zest (1 tablespoon): It’s all about dialed-up orange flavor—you’ll really taste the difference.
Sliced green onions & sesame seeds (for garnish): A pop of color and texture, elevating every bite.

How to Make Orange Chicken Recipe

Step 1: Prep the Chicken

First, cut your chicken into evenly-sized, bite-sized pieces. This not only helps them cook at the same rate but makes every mouthful just the right size. Lay out a plate or tray and set up a quick dredging station: one bowl with cornstarch, and one with beaten eggs. Dip each piece of chicken in cornstarch to coat, then into the beaten eggs, ensuring an even, light layer. This double-dip is the secret to the crispiest Orange Chicken Recipe ever—trust me!

Step 2: Fry for Crunch

Pour about an inch of vegetable oil into a large skillet or wok and heat over medium-high. Once shimmering (a small drop of water should sizzle instantly), work in batches to avoid crowding the pan. Carefully add the chicken, frying for 4–5 minutes per batch until golden and crispy. Remove with a slotted spoon and let them drain on a paper towel-lined plate. This step gives our Orange Chicken Recipe its irresistible crunch.

Step 3: Build That Orange Sauce

In a separate pan or after carefully wiping out your skillet, heat the sesame oil over medium. Toss in the minced garlic, grated ginger, and (if using) red pepper flakes. Sauté for just 30 seconds, letting their aromas bloom, then pour in the orange juice, sugar, soy sauce, rice vinegar, and orange zest. Bring this beautiful mixture to a simmer, whisking to dissolve the sugar. The sauce will already smell incredible!

Step 4: Thicken to Perfection

Now, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water to make a slurry. Drizzle this into your simmering sauce, stirring constantly. In two or three minutes, the sauce will thicken into a glossy, amber glaze that lovingly clings to every piece of chicken—it’s the heart of our homemade Orange Chicken Recipe.

Step 5: Combine and Finish

Add the fried chicken back into the skillet with the thickened sauce. Gently toss everything together, making sure each piece gets evenly coated and warms through for about 2 minutes. Take a moment and admire the shine on that chicken—it’s ready to serve! Sprinkle with green onions and sesame seeds for that extra-final touch.

How to Serve Orange Chicken Recipe

Garnishes

Never underestimate the power of a good garnish! These finishing touches make your Orange Chicken Recipe pop—think a shower of freshly sliced green onions and a sprinkle of toasted sesame seeds. Not only do they add crunch and color, but they also make each plate look restaurant-worthy. For extra pizzazz, try a little extra orange zest on top.

Side Dishes

This orange-sauced beauty is begging to be paired with fluffy steamed white or brown rice—perfect for soaking up every drop. Steamed broccoli or snap peas also make a great, fresh counterpoint, balancing that sweet-savory sauce. For those who want all the takeout vibes, a simple vegetable fried rice or even lo mein works wonders alongside this Orange Chicken Recipe.

Creative Ways to Present

Think outside the box and try piling your Orange Chicken Recipe into a lettuce wrap for lighter bites, or next to a tangy Asian slaw for a fun twist. You can also serve it family-style, heaped in a big dish in the middle of the table so everyone can help themselves—the communal style always feels festive and welcoming!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Orange Chicken Recipe (lucky you!), store it in an airtight container in the refrigerator. It will stay perfectly delicious for up to 3 days, making next-day lunches something to actually look forward to.

Freezing

Orange Chicken freezes surprisingly well—just cool it completely before transferring to a freezer-safe container or zip-top bag. Mark the date and freeze for up to 2 months. When you’re ready to enjoy it, thaw overnight in the fridge for best texture and flavor.

Reheating

For the crispiest results, reheat your Orange Chicken Recipe in a 350°F oven for about 10–12 minutes, spreading the pieces on a baking sheet. If you’re in a rush, a quick toss in a skillet over medium heat works, too. The microwave will do in a pinch, but the coating may turn a bit softer—still tasty, but not quite as crispy.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs stay juicier and richer after frying, though chicken breasts deliver a leaner bite. Choose whichever you have on hand—you can’t go wrong with either in this Orange Chicken Recipe.

What if I want a healthier version?

For a lighter twist, try baking the coated chicken pieces at 400°F on a wire rack set over a baking sheet until crisp, about 20 minutes, or use an air fryer for even less oil. The sauce stays just as delicious!

Can I make the sauce ahead of time?

You bet! The orange sauce can be made a day or two ahead and stored in the fridge. Just reheat it gently in a pan before tossing with hot, crispy chicken pieces.

Is there a way to make this gluten-free?

Yes, just swap the regular soy sauce for a gluten-free tamari or coconut aminos, and you’re good to go. Cornstarch is already gluten-free, so this Orange Chicken Recipe adapts easily.

How do I keep the chicken crispy after adding the sauce?

The key is to add the chicken to the sauce just before serving and toss quickly so it coats without soaking. Serve immediately for the best crunchy results.

Final Thoughts

This Orange Chicken Recipe truly delivers all the sweetness, zing, and crunch you crave, right from your own kitchen. There’s so much satisfaction in knowing you can whip up everyone’s takeout favorite from scratch—so don’t wait to give it a try. Invite friends or family, share some laughter, and let this dish be the star of your next meal!

Orange Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 12 reviews

Author: Emma
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Orange Chicken recipe brings together crispy, golden fried chicken pieces coated in a sweet and tangy orange sauce. It’s a homemade takeout favorite that’s easy to make and bursting with flavor.

Ingredients

Scale

For the Chicken:

1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
½ cup cornstarch
2 eggs, beaten
vegetable oil for frying

For the Orange Sauce:

1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
½ teaspoon red pepper flakes (optional)
¾ cup orange juice
⅓ cup sugar
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
1 tablespoon orange zest
sliced green onions and sesame seeds for garnish

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Instructions

Coat and Fry the Chicken: Coat chicken in cornstarch, dip in beaten eggs, and fry until golden brown.
Make the Orange Sauce: Sauté garlic, ginger, and red pepper flakes, then add orange juice, sugar, soy sauce, vinegar, and zest. Thicken with cornstarch slurry.
Combine and Serve: Toss fried chicken in sauce until coated. Garnish with green onions and sesame seeds.