Orange Chicken

Orange Chicken. Crispy fried chicken smothered in a delicious, sweet orange flavor sauce. Easy to make at home, ready in 30 minutes!

Satisfying for dinner, lunch or leftovers. A delicious Chinese food served at many Chinese restaurants. Made popular by Panda Express.

I'll be showing you how to make this delicious chicken dish with fresh ingredients, so you no longer have to get takeaway from your local Chinese restaurant!

A little bit of history on this dish. Chef Andy Kho created this dish in 1987. He was inspired by the flavors and textures of a popular chicken dish from Hunan, China.

What's orange chicken taste like?

Imagine crispy bite sized fried chicken smothered in a thick glossy, orange-flavored sauce, with a hint of tang and garlic. Some recipes are spicy but mine is not, however I share a way to make this spicy if you wish.

Easy to make!

If you’re a fan of orange chicken, then you will love the homemade version of this popular Chinese takeout dish! Homemade orange chicken is quite simple to make at home and most of the ingredients are accessible!

The tangy orange sauce is not spicy, making it a great dish for kids to enjoy as well. I love serving orange chicken and white rice or brown rice with steamed broccoli but it's really up to you. For a healthier option, you can even serve this with cauliflower rice.

No deep-frying!

Unlike other recipes, mine does not require you to deep fry! I’m not a fan of deep frying because of the mess and waste. We are simply shallow frying this chicken dish over medium-high heat. This is the best orange chicken without having to deep fry making it a slightly healthier alternative for the whole family.

No batter just cornstarch!

You’ll be thankful that there is no orange chicken batter required and yet I am still able to achieve a crispy fried chicken. Instead, I recommend to simply coat the chicken chunks in about 4 tbsp cornstarch to shallow fry later.

Crispy chicken without deep frying? How?

Well, there are a few reasons why we’re able to get this chicken so crispy without deep frying:

• Chicken thigh is a tender and forgiving cut of meat, as there is fat running on the sides. With that said, we can cook the chicken long enough to create a crispy crust without drying out the meat (about 10-12 minutes over medium high heat).
• Generously and evenly coating the chicken pieces in cornstarch. This is key to forming a crust as the chicken fries.
• Medium high heat (Level 8/10) is an important key factor. This allows for a crust around the chicken to form without burning it.
• Allowing the chicken to sear and form a crust without much movement in the pan. This is crucial to crispy chicken. If you’re constantly moving the chicken around, this doesn’t give it time to fry in the oil and develop a crust.

Ingredients

For this recipe, you’ll need the following orange chicken ingredients. Please scroll down to Recipe card for full measurements.

• Chicken thighs: boneless skinless chicken thighs are highly recommended for this recipe as they contain some fat. Fat makes tender chicken juicy and prevents it from drying out if you over cook it.
  • You may use boneless skinless chicken breast for a healthier alternative but please reduce the cooking time by a couple minutes until you reach an internal temperature of 165 F or until juices run clear. I like to cook my chicken breast to 150-155 F then remove off heat and let the residual heat fully cook the chicken to ensure tender chicken breast.
  • Do not pat your chicken dry, we will need the moisture to help the starch adhere to the chicken pieces.

• Cornstarch, potato starch or tapioca starch: this is our key ingredient to making the chicken crispy! I like using either cornstarch or potato starch. Most Western Grocers will carry this ingredient.
• Green onions: for a garnish and to add color to our dish!
• Vegetable oil or any neutral oil: like avocado oil, canola oil, grapeseed oil, or peanut oil. Please do not use olive oil for this recipe as it doesn't have a high smoke point and carries a slight olive-like scent and taste.

Orange Sauce Ingredients:

• Freshly squeezed orange juice without pulp: Freshly squeezed orange juice is the key ingredient for the best orange chicken sauce recipe! It tastes so much sweeter and fresher than store bought orange juice. However, if you must use store bought, please do avoid the ones with pulp and do not use Concentrate orange juice.
• White vinegar or rice vinegar: To add acidity and tanginess to our sauce.
• Brown sugar: To sweeten the sauce and balance the tanginess from the vinegar and orange juice.
• Regular soy sauce: To add a savory saltiness to our sauce. Please use normal all-purpose soy sauce. The label will just say "Soy Sauce". Avoid using dark soy sauce or light soy sauce. Feel free to use low sodium soy sauce.
• Garlic: Minced garlic will add extra flavor to our sauce complimenting the chicken.
• Ginger powder: Ginger powder adds another layer of flavor to the sauce! I prefer using the powder form to ensure it evenly distributes within the sauce but if you can't find ginger powder, grated fresh ginger is fine too.
• Cornstarch, potato starch or tapioca starch: To help thicken the sauce. This is very similar to a cornstarch slurry except we're simply mixing the starch right into the sauce to reduce another step in the cooking process.

Optional Garnish:

• sesame seeds
• orange zest

How to make Orange Chicken

1. In a small bowl, combine sauce ingredients. Mix well and set aside.
2. Do not pat chicken thighs dry, some moisture is needed for the next step (See Notes below for more information). Slice thighs into bite size pieces, about 1.5 x 1.5-inch-wide pieces (about 6-8 pcs per thigh, depending on size).
3. Transfer pieces of chicken into a large bowl, followed by cornstarch. Mix to coat each piece evenly with tongs.

Shallow Fry Method:

1. In a wok or large skillet on medium high heat, add vegetable oil. Allow oil to get hot. Tip: To test, insert a wooden chopstick into the oil and look for bubbles. If you see bubbles, the oil is hot.
2. Carefully lower coated chicken into oil and quickly spread apart. Once chicken is spread apart, do not touch or move the pieces around. Allow pieces to sear and form a golden crust, about 5-6 minutes on each side.
3. Once a golden crust has formed, flip chicken pieces over and cook on the other side until golden brown (about 10-12 minutes in total).
4. Remove and transfer fried chicken onto a wire rack resting on a baking sheet or a plate lined with paper towels to drain off excess oil. Pour out any excess oil from pan.

Air Fry Method:

1. Lightly spray air fryer basket with a little bit of oil.
2. Lay coated chicken into air fryer basket in a single layer giving each piece enough space. You may need to air fry in batches if needed. Lightly spray coated chicken with oil.
3. Air fry at 400 degrees F for 12-14 minutes until golden crispy brown. The amount of time depends on your air fryer. Note: I have a Philips Air Fryer and I air fried mine at 400 degrees at 14 minutes for a crispy texture. If you’re using a different machine, check your chicken at 12 minutes and if it needs more crispiness, air fry for another couple minutes until you reach your desired texture.

Sauce:

1. In a pan set over medium high heat, pour sauce in. Stirring consistently until the sauce bubbles and thickens, about 2 minutes.
2. Mix in fried chicken until pieces are coated in sauce. Optional: garnish with green onions. Serve & enjoy!

Cooking Tips

Below are tips on making my easy orange chicken recipe:

Do Not Pat Chicken Dry

The moisture from the chicken helps the cornstarch stick. In fact, if your chicken thigh is abnormally dry to the touch, I would recommend rinsing it under cold water and let the cold water drip off completely. Then cut it into pieces.

Freshly Squeezed Orange Juice is Recommended

Natural ingredients like juice from fresh oranges will yield the best results. It’s naturally sweet, embodies the full taste of that orange flavour and it’s fresh! This will go a long way in making your orange chicken taste amazing.

Do not use Concentrate Orange Juice

If you decide to use store bought orange juice, please use “Not from Concentrate” orange juice without pulp. Please do not use concentrate orange juice.

Spread chicken apart after tossing into pan

Once you add the chicken into the hot pan or wok, spread it apart quickly to give each piece some space and do not touch it after that. Let the chicken sear and form a crust.

Don’t be tempted to move chicken constantly

After you’ve added the coated chicken into the pan and spread it apart – do not move it around. Let it sear and form a crust or you will not get crispy chicken. Do not move until you’re ready to flip the chicken over. If you keep moving the chicken around, that precious crust will fall off.

Crisp level is up to you!

Allow for the chicken to cook until your desired crisp level. I recommend cooking until 10-12 minutes for that golden crispy brown texture. If you prefer a less crispy chicken, 8-10 minutes is enough.

FAQ

Below are frequently asked questions about this quick orange chicken recipe:

Can I use an air fryer instead?

Yes, for a healthy orange chicken recipe, you can air fry this. To air fry chicken: Transfer cornstarch coated chicken into air fryer and give each piece enough space. You may need to air fry in two batches if needed. Air fry at 400 degrees F for 12-14 minutes depending on your air fryer.

Note: I have a Philips Air Fryer and I air fried mine at 400 degrees at 14 minutes for a crispy texture. If you’re using a different machine, check your chicken at 12 minutes and if it needs more crispiness, air fry for another couple minutes until you reach your desired texture.

How long will this dish last?

Up to 4 days stored in an airtight container in the fridge. By the second day, please note the chicken won't be crispy so it's best consumed immediately or in the same day. 

Why does my cornstarch fall off?

This means the chicken was abnormally dry (which doesn’t usually happen) or you used paper towel to pat dry it.

The chicken needs to be moist, or the cornstarch will not stick to it. If you run into this next time, run the chicken thighs under cold water and let the water drip off completely. Then cut into pieces and coat with cornstarch.

Can I use chicken breast?

You may use boneless skinless chicken breast for a healthier alternative but please reduce the cooking time by a couple minutes until you reach an internal temperature of 165 F or until juices run clear.

I like to cook my chicken breast to 150-155 F then remove off heat and let the residual heat fully cook the chicken to ensure tender chicken breast. You can check the temperature with a digital instant read thermometer, they're very inexpensive online!

Can I use store bought orange juice?

Yes, you may but it’s not recommended for the full taste of this recipe. If you do, please use Not from Concentrate without pulp.

How to make orange chicken gluten free?

To make this panda express orange chicken recipe gluten free, substitute the regular soy sauce with tamari or gluten free soy sauce.

How can I make this spicy?

By adding ½-1 tsp of red pepper flakes, red chili flakes or cayenne pepper to the Sauce before your simmer it.

Other recipes you may like!

If you enjoyed my Chinese orange chicken recipe, you may enjoy these other chicken recipes:

• General Tso's Chicken
• Mongolian Chicken
• Honey Sesame Chicken
• Chinese Lemon Chicken
• Sweet And Sour Chicken
• Sweet Sticky Korean Chicken
• Sweet Spicy Gochujang Chicken

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Easy Orange Chicken (no deep frying!)

christieathome

Orange Chicken. Crispy fried chicken smothered in a delicious sweet orange sauce. Satisfying for dinner, lunch or leftovers. Easy to make at home, ready in 30 minutes!

4.87 from 15 votes

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Cook ModePrevent your screen from going dark

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course dinner, lunch

Cuisine Chinese

Servings 3

Calories per serving 401 kcal

Ingredients

  

1x2x3x

• 1 lb boneless skinless chicken thighs
• ¼ cup cornstarch or sub with potato starch/tapioca starch
• ⅓ cup vegetable oil or any neutral tasting oil

Orange Chicken Sauce:

• 1 cup freshly squeezed orange juice pulp removed (about 4 medium sized oranges)
• 2 tbsp white vinegar or rice vinegar
• ¼ cup + 2 tbsp brown sugar (If you like your orange chicken very sweet, add 2 tbsp more)
• 2 tbsp regular soy sauce not dark soy sauce or light soy sauce
• 2 tsp garlic minced
• ¼ tsp ginger powder or sub with freshly grated ginger
• 1 tbsp cornstarch or sub with potato starch/tapioca starch
• ½ tsp red chili flakes optional if you prefer it spicy

Optional Garnish

• 2 tbsp green onion finely chopped
• 1 tbsp orange zest grated
• 1 tsp sesame seeds toasted

Instructions

 

• In a small bowl, combine sauce ingredients. Mix well and set aside.
• Do not pat chicken thighs dry, some moisture is needed for the next step (See Notes below for more information). Slice thighs into bite size pieces, about 1.5 x 1.5-inch-wide pieces (about 6-8 pcs per thigh, depending on size).
• Transfer pieces of chicken into a large bowl, followed by cornstarch. Mix to coat each piece evenly with tongs.

Shallow Fry Method:

• In a wok or large skillet on medium high heat, add vegetable oil. Allow oil to get hot. Tip: To test, insert a wooden chopstick into the oil and look for bubbles. If you see bubbles, the oil is hot.
• Carefully lower coated chicken into oil and quickly spread apart. Once chicken is spread apart, do not touch or move the pieces around. Allow pieces to sear and form a golden crust, about 5-6 minutes on each side.
• Once a golden crust has formed, flip chicken pieces over and cook on the other side until golden brown (about 10-12 minutes in total).
• Remove and transfer fried chicken onto a wire rack resting on a baking sheet or a plate lined with paper towels to drain off excess oil. Pour out any excess oil from pan.

Air Fry Method:

• Lightly spray air fryer basket with oil.
• Lay coated chicken into air fryer basket in a single layer giving each piece enough space. You may need to air fry in batches if needed. Lightly spray coated chicken with oil.
• Air fry at 400 degrees F for 12-14 minutes until golden crispy brown. The amount of time depends on your air fryer. I have a Philips Air Fryer and I air fried mine at 400 degrees at 14 minutes for a crispy texture. If you’re using a different machine, check your chicken at 12 minutes and if it needs more crispiness, air fry for another couple minutes until you reach your desired texture.

Making the Sauce:

• In a pan set over medium high heat, pour sauce in. Stirring consistently until the sauce bubbles and thickens, about 2 minutes.
• Mix in fried chicken until pieces are coated in sauce. Optional: garnish with green onions, grated orange zest and sesame seeds. Serve & enjoy!

Notes

Chicken thighs should be moist to touch when removed from packaging. Otherwise, cornstarch will not stick. If not moist for some reason, run the thighs under cold water and let water drip off completely. Then cut into bite size pieces. The cornstarch should stick well

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Suggested Equipment & Products

Wok

Measuring Set

glass measuring cup

Silicone Spatula 3-Piece Set

Cutting Board

Tongs

Santoku Knife

Air Fryer

Nutrition

Calories: 401kcal | Carbohydrates: 52g | Protein: 31g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 144mg | Sodium: 822mg | Potassium: 636mg | Fiber: 1g | Sugar: 36g | Vitamin A: 349IU | Vitamin C: 45mg | Calcium: 68mg | Iron: 2mg

Course dinner, lunch

Cuisine Chinese

Keyword chinese orange chicken recipe, orange chicken dinner, orange chicken easy, orange chicken from scratch, orange chicken homemade, orange chicken panda express, orange chicken quick recipe, orange chicken recipe, orange chicken recipes, orange chicken sauce, orange chicken sauce recipe, orange chicken stir fry, panda express orange chicken recipe