Crispy bite-sized pieces of chicken tossed in a savory, sweet, and bright orange sauce make the ultimate weeknight comfort meal. This easy orange chicken recipe uses simple ingredients and goes from kitchen counter to dinner table in just 30 minutes.
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The first time I tried Chinese orange chicken was at Panda Express, and I loved the contrast between the crispy chicken and sweet, fragrant orange glaze. I knew I wanted to make my own version at home.
Through testing, I found freshly squeezed orange juice and a little zest gave the sauce a much brighter citrus flavor than store-bought juice. I also get crispier chicken by coating each piece well in cornstarch and leaving it untouched in the hot oil until the crust sets before flipping, all without using a ton of oil.
Why It Works
- Cornstarch coating: Creates a light, crisp crust without a wet batter that holds up under the orange sauce.
- Hot oil: Frying in small batches in a heavy-bottomed pan helps maintain a steady oil temperature for a crisp, non-greasy coating.
- Last-minute saucing: Tossing the chicken in the orange glaze just before serving keeps the crust from softening.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Chicken Thighs: Boneless, skinless thighs stay juicy during frying. Chicken breast also works but is leaner, so cook it just until it reaches 165°F internally.
- Cornstarch: Creates the light, crisp coating on the chicken. Potato starch works too, but avoid tapioca or arrowroot starch because the chicken pieces can stick together during frying.
- Vegetable Oil: Choose a high-smoke-point oil for frying. Canola or avocado oil also works.
- Sesame Seeds: Use toasted sesame seeds, or toast raw sesame seeds in a dry pan until fragrant.
- Orange Zest
- Green Onions
Orange Chicken Sauce
- Freshly Squeezed Orange Juice: Strain out any pulp for a smooth sauce. High-quality pulp-free orange juice also works.
- White Vinegar: Rice vinegar or apple cider vinegar also works but gives the sauce a milder tang.
- Light Brown Sugar: Dark brown sugar also works but gives the sauce a deeper molasses flavor.
- Regular Soy Sauce: Light or low-sodium soy sauce also works but makes the sauce less salty.
- Garlic Cloves: Use fresh garlic for the best taste.
- Ginger Powder: Freshly grated ginger also works but gives the sauce a sharper ginger flavor and more texture.
- Cornstarch: Thickens the sauce. Potato or tapioca starch also works here.
Note: Most Asian ingredients are typically found at Asian grocery stores, or you can check online.
Expert Tips
- Zest oranges before juicing because whole oranges are much easier to zest.
- Press chicken into cornstarch to create craggy edges that fry extra crisp.
- Shake off loose cornstarch so excess starch doesn't fall off and burn.
- Fry coated chicken immediately before the cornstarch absorbs moisture and turns soggy.
Instructions
Below are step-by-step instructions on how to make orange chicken:
Stovetop Orange Chicken
- Mix the Sauce: Whisk the listed sauce ingredients together in a small bowl until well combined and the sugar has fully dissolved.
- Cube Chicken: Dice the chicken thighs into uniform 1.5-inch pieces. Do not pat the chicken dry, as a little surface moisture helps the cornstarch stick.
- Coat Chicken: Transfer the chicken to a large bowl, add the cornstarch, and toss until every piece is evenly coated. If wet spots remain, add 1-2 tablespoons more cornstarch as needed.
- Fry Chicken: Heat the oil in a large, heavy-bottomed pan over medium-high heat to 350°F. Fry chicken in small batches for 5-7 minutes total, keeping oil at 325-350°F. Don't move the chicken until the bottom is golden and the crust has set; then flip and fry until the other side is golden and the chicken reaches 165°F. Between batches, return oil to 350°F and remove browned bits.
- Drain Chicken: Transfer the chicken to a wire rack to drain excess oil and keep the crust crisp. Remove the remaining oil from the pan.
- Simmer and Toss: Whisk the sauce again, then pour it into the pan and simmer over medium-high heat until thick enough to coat the back of a spoon. Add the chicken and toss to coat evenly. Garnish with orange zest, sesame seeds, and green onions. Serve immediately.
Air Fryer Orange Chicken
Prepare and coat the chicken as directed above. Lightly spray the air fryer basket with oil and arrange the chicken in a single layer, leaving space between each piece. Spray the chicken with oil and air fry at 400°F for about 10-14 minutes, flipping halfway, until golden and crispy and the internal temperature reaches 165°F. Meanwhile, simmer the sauce in a pan until thickened. Toss the chicken with the sauce just before serving.
Variations
- Gluten-Free: Use certified gluten-free soy sauce or tamari instead of regular soy sauce.
- Spicy: Add ½ teaspoon red chili flakes or chili oil to the sauce.
Pairing Suggestions
Serve homemade orange chicken with:
- Egg Fried Rice: Fluffy, savory rice soaks up the sweet citrus sauce.
- Garlic Green Beans: Crisp green beans and bold garlic balance the rich glaze.
- Crab Rangoon: Creamy filling and crispy wrappers add a satisfying contrast.
Storage & Reheating
- Refrigerator: Store in an airtight container for up to 4 days, keeping the chicken and sauce separate for crispier leftovers.
- Freezer: Freeze the chicken and sauce separately for up to 3 months, then thaw overnight in the refrigerator.
- Reheating: Reheat sauced chicken in a skillet until hot. If stored separately, air fry at 350°F for 5 minutes or bake at 400°F for 8 minutes, then toss with the warmed sauce.
FAQ
The oil may have been too cool or the pan overcrowded. Fry in small batches and let the oil return to temperature between batches so the coating stays crisp.
Too much cornstarch or overcooking can make the sauce gummy. Remove it from the heat once it thickens enough to coat the back of a spoon.
Yes. Fry the chicken and prepare the sauce separately, then refrigerate them in an airtight container for up to 4 days. Reheat the chicken until crisp, warm the sauce, and toss them together just before serving.
More Like This
Check out my other fried chicken recipes:
📖 Recipe
Easy Orange Chicken (30 Minutes)
Ingredients
- 1 lb skinless boneless chicken thighs
- ¼ cup cornstarch
- â…“ cup vegetable oil or any neutral oil
- ½ green onion finely chopped
- 1 tbsp orange zest grated
- 1 tsp sesame seeds toasted kind
Orange Chicken Sauce:
- 1 cup freshly-squeezed orange juice pulp removed (from 4-5 oranges)
- 2 tablespoon white vinegar
- 6 tablespoon brown sugar light
- 2 tablespoon regular soy sauce or light soy sauce
- 2 garlic cloves minced
- ¼ teaspoon ginger powder
- 1 tablespoon cornstarch
- ½ tsp red chili flakes optional for spice
Instructions
- Whisk the listed sauce ingredients together in a small bowl until well combined and the sugar has fully dissolved.
- Dice the chicken thighs into uniform 1.5-inch pieces. Do not pat the chicken dry, as a little surface moisture helps the cornstarch stick.
- Transfer the chicken to a large bowl, add the cornstarch, and toss until every piece is evenly coated. If wet spots remain, add 1-2 tablespoons more cornstarch as needed.
- Heat the oil in a large, heavy-bottomed pan over medium-high heat to 350°F. Fry chicken in small batches for 5-7 minutes total, keeping oil at 325-350°F. Don't move the chicken until the bottom is golden and the crust has set; then flip and fry until the other side is golden and the chicken reaches 165°F. Between batches, return oil to 350°F and remove browned bits.
- Transfer the chicken to a wire rack to drain excess oil and keep the crust crisp. Remove the remaining oil from the pan.
- Whisk the sauce again, then pour it into the pan and simmer over medium-high heat until thick enough to coat the back of a spoon. Add the chicken and toss to coat evenly. Garnish with orange zest, sesame seeds, and green onions. Serve immediately.
Lisa Welch
Loved your recipe! Will be sharing your link on my Facebook page. Following you to share more later.
Atlas
The oil burned me so much (my fault). Worth it. I doubled the sauce and made a chicken one and a tofu one. Served with white rice and green beans. Everyone was very impressed and happy.
Christie Lai
Thank you so much making my recipe and for leaving this review, Atlas! Happy that everyone was impressed and enjoyed it despite burning yourself. I highly recommend using an oil guard to shield yourself from any oil splatter - they're relatively cheap and can be found on Amazon or any kitchen stores.
Blake
I've now made this enough that I no longer need to look at the recipe, and this is far and away the best orange chicken I've ever had. I've already gathered the ingredients for tonight.
Absolutely wonderful, thanks Christie!
Christie Lai
Haha I loved reading this! Thank you so much making my recipe so often and for leaving this review, Blake! Glad it's the best one you've tried. Have a lovely day!
OldBikerCook
Hi Christie, I've been making your orange chicken and other recipes for quite a while now and have been thrilled. Last weekend I was being lazy so we decided to get Asian takeout and I ordered orange chicken with the thought of comparing it to your recipe. In short, there is no comparison. It didn't taste anywhere near as good, and when I noticed small strips of orange peel in it I realized what they were doing. They were using orange marmalade instead of orange juice. Using orange juice is a much tastier way of making this dish. There was enough difference to ensure that I won't be ordering orange chicken for takeout again.
I just wanted to let you know about my taste test and to thank you again.
Have a great day!
OBC
Christie Lai
Thank you so much making my recipe and for leaving this review, OBC! Wow I truly appreciate this comparison and you sharing the differences. I'm also shocked by that they used marmalade. Happy that my version satisfies your tastebuds and I hope you also have a great day 🙂