Crispy fried chicken tossed in a bright, sweet, and savory orange sauce! This easy orange chicken recipe uses simple ingredients and is ready in 30 minutes. A delicious main that's family-friendly, better-than-takeout, and perfect for busy weeknights!
Jump to:
My version of orange chicken features bite-sized pieces of chicken thighs coated in cornstarch and fried until crispy, then tossed in a savory, sweet citrus sauce!
It's packed with bright and bold flavors and is best served with white rice or fried rice and veggies!
Chef Andy Kao created this popular Chinese dish in 1987. It was inspired by the flavors and textures of another chicken dish from Hunan, China.
My husband and I love this dish so much - there is something so irresistible about crispy chicken coated in a fragrant sweet sauce!
Why This Recipe
- We are lightly coating the chicken in cornstarch and shallow-frying it in a small amount of oil, creating a crispy texture without the mess of a wet batter and using less oil.
- I tested this recipe with different cuts of chicken and recommend using chicken thighs instead of chicken breasts, as they stay juicier and are less likely to dry out during cooking.
- Most orange chicken recipes turn out soggy; my method of frying the chicken in small batches until golden ensures it stays crispy after the sauce is added.
- My recipe is not spicy making it great for kids, or for anyone who can't tolerate spice.
Ingredients & Substitutes
Please scroll to the recipe card below for exact measurements.
- Chicken Thighs: I recommend using skinless, boneless chicken thighs for best texture. Substitution: Use skinless chicken breasts and cook until they reach an internal temperature of 160°F; let carryover cooking bring it to 165°F for tender results.
- Cornstarch: This makes the chicken crispy. Substitution: Potato starch. Avoid using tapioca starch or arrowroot starch as the chicken will stick together in the pan.
- Neutral Oil: Use high-smoke-point oils like avocado, peanut, vegetable, canola/rapeseed, or sunflower oil. Avoid extra-virgin olive oil (smokes at high heat).
- Toasted Sesame Seeds: Look for "roasted" or "toasted" labels. If unavailable, toast raw seeds in a dry pan until fragrant.
- Orange Zest: To add a citrus aroma - this is optional.
- Green Onions:Â To add aroma and color - this is optional.
Orange Sauce
- Freshly-Squeezed Orange Juice (no pulp):Â Use fresh orange juice squeezed from oranges and strain out the pulp. Substitution: Use good quality store-bought orange juice and avoid concentrate and juice with pulp.
- White Vinegar: To add acidity. Substitution: Rice vinegar or apple cider vinegar.
- Brown Sugar: To add sweetness. I'm using light brown sugar, but dark brown sugar works too.
- Regular Soy Sauce: Any all-purpose brand works [I recommend Kikkoman or Lee Kum Kee]. Low-sodium or light soy sauce also work.
- Garlic Cloves: To add a garlicky flavor. I recommend using fresh garlic. Substitution: Jarred minced garlic.
- Ginger Powder: To cut the gamey flavors in the chicken. I like using ginger powder for an even distribution. Substitution: Minced ginger.
- Cornstarch: To thicken the sauce. Substitution: Potato starch or tapioca starch.
Instructions
Below are step-by-step instructions on how to make orange chicken:
- Make the sauce: In a small bowl, combine the sauce ingredients as listed above and mix well.
- Cube the chicken: Dice the chicken thighs into 1.5-inch cubes. Don't pat the chicken dry as moisture is needed for the next step.
- Coat the chicken: Transfer the chicken pieces into a large mixing bowl. Add cornstarch and toss to coat evenly.
- Fry the chicken: Heat vegetable oil in a large pan on medium-high heat. Fry the coated chicken in small batches in a single layer until golden and crispy on both sides, about 6-8 minutes.
- Drain the chicken: Remove and transfer fried chicken to a wire rack or a paper-towel-lined plate to drain off excess oil, which can cause soggy chicken.
- Simmer sauce and add chicken: On medium-high heat, add the sauce and simmer to thicken, about 1 minute. Once thickened, add the chicken and toss to coat evenly. Garnish with orange zest, sesame seeds, and green onions. Enjoy!
Expert Tips
- Freshly-squeezed orange juice is recommended over store-bought for best flavor.
- Do not pat dry the chicken thighs, as some moisture is needed for the cornstarch to adhere.
- Evenly dice the chicken, so it can fry consistently.
- Use a heavy-bottomed pan to maintain the oil temperature.
- Heat the oil to 325 to 350°F before frying, using a digital instant-read thermometer to check the temperature. If you don't own one, insert a wooden chopstick into the hot oil and look for rapid bubbles.
- Fry the coated chicken in small batches for a crispy texture! Avoid overcrowding the pan or it can cause uncooked, soggy chicken.
- Avoid moving the chicken as it fries until you're ready to flip, so it can develop a golden-crispy crust.
- Drain the fried chicken on a wire rack or paper-towel-lined plate to remove excess oil, preventing soggy chicken.
Variations
- Pork version: Replace the chicken with diced pork shoulder and cook to an internal temperature of 145ºF.
- Tofu version: Replace the chicken with diced extra-firm tofu and cook until crispy and golden.
- Spicy version: Mix in 1 teaspoon red chili flakes to the sauce.
- Gluten-free version: Replace the soy sauce with tamari sauce or coconut aminos.
Pairing Suggestions
Orange chicken pairs well with:
- Starters: Egg Rolls, Crab Rangoon, Egg Drop Soup, or Hot and Sour Soup.
- Rice Dishes: White Rice or Fried Rice.
- Noodle Dishes: Chow Mein or Lo Mein.
- Vegetable Dishes: Chinese Garlic Bok Choy or Garlic Green Beans.
- Protein Dishes: Mongolian Beef, Bang Bang Shrimp, Egg Foo Young, or Soy Garlic Tofu.
Storage & Reheating
- Leftover orange chicken can last up to 4 days when stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
- Freezer: Orange chicken can be frozen for up to 2-3 months when stored in a freezer-safe bag. To enjoy, defrost overnight in the fridge and reheat in the microwave or on the stovetop until heated through.
FAQ
Can I make orange chicken in advance?Â
Orange chicken can be made up to 4 days in advance and stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
Can I make orange chicken in the air fryer?
Orange chicken can be made in the air fryer. First, evenly spray the air fryer basket with neutral oil. Then place the coated chicken into the basket in a single layer, giving each piece enough space. Evenly spray the chicken with oil. Air fry at 400ºF for 10-14 minutes until golden and crispy, no need to flip. Meanwhile, simmer the sauce in a pan until thickened and add the fried chicken, then toss to coat evenly.
Why is my chicken not crispy?
Soggy chicken can be caused by: not evenly coating the chicken with starch, oil not being hot enough, overcrowding the pan, constantly moving the chicken around as it fries, or not draining off excess oil.
📖 Recipe
Quick & Easy Orange Chicken
Crispy fried chicken tossed in a bright, sweet and savory orange sauce! This quick and easy orange chicken recipe is a great main dish - ready in 30-minutes! Family-friendly, better-than-takeout, and great for busy weeknights!
Ingredients
- 1 lb skinless boneless chicken thighs
- ¼ cup cornstarch or potato starch
- â…“ cup vegetable oil or any neutral oil
- ½ green onion finely chopped, optional garnish
- 1 tbsp orange zest grated, optional garnish
- 1 tsp sesame seeds toasted, optional garnish
Orange Chicken Sauce
- 1 cup orange juice freshly-squeezed, pulp removed (about 4-5 medium-sized oranges)
- 2 tablespoon white vinegar or rice vinegar / apple cider vinegar
- 6 tablespoon brown sugar
- 2 tablespoon regular soy sauce or light soy sauce
- 2 garlic cloves minced
- ¼ teaspoon ginger powder or grated ginger
- 1 tablespoon cornstarch or potato starch / tapioca starch
- ½ tsp red chili flakes optional, if you prefer it spicy
Instructions
- In a small bowl, combine the sauce ingredients as listed above and mix well.
- Dice the chicken thighs into 1.5-inch cubes. Don't pat the chicken dry as moisture is needed for the next step.
- Transfer the chicken pieces into a large mixing bowl. Add cornstarch and toss to coat evenly.
- Heat vegetable oil in a large pan on medium-high heat. Fry the coated chicken in small batches in a single layer until golden and crispy on both sides, about 6-8 minutes.
- Remove and transfer fried chicken to a wire rack or a paper-towel-lined plate to drain off excess oil, which can cause soggy chicken.
- On medium-high heat, add the sauce and simmer to thicken, about 1 minute.
- Once thickened, add the chicken and toss to coat evenly. Garnish with orange zest, sesame seeds, and green onions. Enjoy!
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
Suggested Equipment & Products
Nutrition
Calories: 380kcal | Carbohydrates: 47g | Protein: 31g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 144mg | Sodium: 820mg | Potassium: 626mg | Fiber: 1g | Sugar: 31g | Vitamin A: 331IU | Vitamin C: 46mg | Calcium: 62mg | Iron: 2mg
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 🙂