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.
Jump to:
The first time I tried Chinese orange chicken was at Panda Express, and I quickly understood the appeal. I loved the contrast between the crispy chicken and sweet, fragrant orange glaze, and knew I wanted to make my own version at home.
While testing this recipe, I found store-bought orange juice made the sauce taste flat. Freshly squeezed orange juice and a little grated zest made a huge difference, giving the dish a brighter citrus flavor! This homemade orange chicken is based on my classic lemon chicken recipe, with a few tweaks to let the orange flavor shine without using a ton of frying oil.
Why It Works
- Cornstarch coating: A light coating gives the chicken a crisp crust that holds up under the orange sauce.
- Shallow frying: The chicken gets golden and crispy without the hassle of deep-frying.
- Small batches: Less crowding keeps the oil hot so the chicken fries crisp instead of turning soggy.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
Main Ingredients
- Chicken Thighs: Boneless, skinless thighs stay juicy during frying.
- Cornstarch: Creates the light, crisp coating on the chicken. Do not substitute with tapioca or arrowroot starch, as they can cause the chicken pieces to stick together during frying. (Sub: Potato starch)
- Vegetable Oil: Choose a neutral, high-smoke-point oil for frying. (Sub: Avocado or canola oil)
- 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 and the brightest orange flavor. (Sub: High-quality pulp-free orange juice)
- 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 will make the sauce less salty.
- Garlic Cloves: Use fresh garlic for the best taste. (Sub: Jarred minced garlic)
- Ginger Powder: Blends smoothly into the sauce without pieces of ginger. (Sub: Fresh grated ginger for a sharper ginger flavor)
- Cornstarch: Potato starch or tapioca starch also works well for thickening the sauce.
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 excess cornstarch so loose starch doesn't fall off and burn.
- Fry coated chicken immediately before the cornstarch absorbs moisture and turns soggy.
- Keep oil temperature steady between 325°F and 350°F for crisp, evenly fried chicken.
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 thoroughly until every piece is evenly coated.
- Fry Chicken: Heat vegetable oil in a large pan over medium-high heat. Fry the chicken in small batches in a single layer for 5 to 8 minutes, until golden and crispy and the internal temperature reaches 165°F (74°C). Let the crust set before moving or flipping the chicken.
- Drain Chicken: Move the fried chicken to a wire rack to drain excess oil and prevent the crust from turning soggy. Remove the remaining oil and any browned bits from the pan.
- Simmer and Toss: Whisk the sauce again just before pouring into the pan and simmer over medium-high heat until thickened, then add the chicken, toss to coat, and garnish with zest, sesame seeds, and green onions. Serve immediately.
Air Fryer Orange Chicken
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 minutes, flipping halfway if needed, until golden and crispy. 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.
- Vegetarian: Swap the chicken for pressed, well-dried extra-firm tofu and fry until golden and crispy.
- Spicy: Add ½ teaspoon red chili flakes or chili oil to the sauce.
Pairing Suggestions
Serve crispy 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 leftover orange chicken in an airtight container for up to 4 days. For crispier leftovers, store the chicken and sauce separately.
- Freezer: Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
- Reheating: Reheat sauced chicken in a skillet over medium-low heat until hot. If stored separately, air fry the chicken at 350°F for 5 minutes or bake at 400°F for 8 minutes, then warm the sauce and toss together.
FAQ
The oil may have been too cool or the pan overcrowded. Fry in small batches and keep the oil between 325°F and 350°F so the chicken stays crisp.
Yes. Chicken breast works well, but it is leaner and can dry out faster, so cook it just until it reaches 165°F (74°C).
Too much cornstarch or overcooking can make the sauce gummy. Remove it from the heat once it thickens into a glossy sauce that coats the chicken.
More Like This
Check out these other fried chicken recipes:
📖 Recipe
Easy Orange Chicken (30 Minutes)
Ingredients
- 1 lb skinless boneless chicken thighs
- ¼ cup cornstarch
- ⅓ 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 thoroughly until every piece is evenly coated.
- Heat vegetable oil in a large pan over medium-high heat. Fry the chicken in small batches in a single layer for 5 to 8 minutes, until golden and crispy and the internal temperature reaches 165°F (74°C). Let the crust set before moving or flipping the chicken.
- Move the fried chicken to a wire rack to drain excess oil and prevent the crust from turning soggy. Remove the remaining oil and any browned bits from the pan.
- Whisk the sauce again just before pouring into the pan and simmer over medium-high heat until thickened, then add the chicken, toss to coat, and garnish with 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 🙂