Crispy, juicy chicken pieces coated in a sticky, sweet and tangy orange sauce. This easy orange chicken recipe is ready in just 30 minutes. I shallow-fry the cornstarch-coated chicken and let the crust set before flipping so it stays crispy.
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Orange chicken is a popular Chinese-American takeout dish featuring crispy fried chicken tossed in a sweet, tangy orange sauce.
The first time I tried orange chicken was at Panda Express in Houston, Texas, 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.
I found that freshly squeezed orange juice and a little zest give the sauce a much brighter citrus flavor than store-bought juice.
When I make this for dinner, I fry the chicken in small batches to maintain the oil temperature for a crispy coating. Finally, I toss the chicken in the thickened orange sauce just before serving to keep it from getting soggy.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Chicken Thighs: Use boneless, skinless chicken thighs because their higher fat content keeps them juicy during frying. Chicken breast also works but requires a shorter cooking time since it's leaner and more prone to drying out.
- Cornstarch: Creates a light, crispy coating without a wet batter. Potato starch also works, but avoid tapioca or arrowroot starch because the chicken pieces can stick together during frying.
- Vegetable Oil: Or use a neutral oil with a high smoke point, such as canola or refined avocado oil.
- Toasted Sesame Seeds: Use toasted or roasted sesame seeds for a nutty flavor. If unavailable, toast raw sesame seeds in a dry pan over medium heat until fragrant.
- Orange Zest: Adds a concentrated orange aroma and flavor to the finished dish.
- Green Onions
Orange Chicken Sauce
- Freshly Squeezed Orange Juice: Gives the sauce a bright citrus flavor. Strain out the pulp for a smooth sauce. Good-quality, pulp-free store-bought orange juice also works but has a less pronounced orange flavor.
- White Vinegar: Adds tanginess to balance the sweet orange sauce. Rice vinegar or apple cider vinegar also works but gives the sauce a milder tang.
- Light Brown Sugar: Sweetens the sauce and helps create its sticky glaze. Dark brown sugar also works but gives the sauce a deeper molasses flavor.
- Regular Soy Sauce: Adds savory saltiness to balance the sweetness of the orange sauce. Light soy sauce also works. Low-sodium soy sauce will make the sauce less salty.
- Garlic: Use fresh garlic for the best flavor.
- Ginger Powder: Freshly grated ginger also works but gives the sauce a sharper ginger flavor and more texture.
- Cornstarch: Thickens the sauce so it clings to the crispy chicken. Potato or tapioca starch also works here.
- Red Chili Flakes (Optional): Adds a little heat to balance the sweetness of the orange sauce. Adjust to taste or omit for a mild version.
Note: Asian ingredients are typically available at most Asian grocery stores or online.
Expert Tips
- For extra crispiness, press the cornstarch onto the chicken to create rough edges that crisp up during frying.
- Use a cooking thermometer to keep the oil at 325-350Ā°F for a crispy, evenly fried coating.
- Coat the chicken just before frying to prevent moisture from making the cornstarch coating soggy.
- Shake off loose cornstarch to prevent excess starch from falling into the oil and burning.
- Remove browned bits between batches to prevent leftover cornstarch from burning and giving the chicken a bitter taste.
- Toss with sauce just before serving to prevent the crispy coating from absorbing moisture and softening.
- Zest oranges before juicing because whole oranges are much easier to zest.
Instructions
Below are step-by-step instructions on how to make orange chicken:
- Mix the Sauce: Whisk the listed sauce ingredients together in a small bowl until well combined and the sugar has fully dissolved. Set aside.
- Dice 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 pieces 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 the Chicken: Heat vegetable oil in a large, heavy-bottomed pan over medium-high heat to 350Ā°F. Fry the chicken in a single layer, working in small batches, for about 5-7 minutes per batch. Leave the chicken undisturbed until the bottom is golden and the crust has set before flipping. Cook until both sides are golden and the internal temperature reaches 165Ā°F.
- Drain Chicken: Transfer the fried chicken to a wire rack to keep it crispy. Between batches, remove any browned bits and allow the oil to reheat to 350Ā°F.
- Simmer and Toss: Remove the remaining frying oil from the pan. Whisk the sauce again, then pour it into the pan and simmer over medium-high heat until thickened and glossy. Add the chicken and toss to coat evenly. Garnish with orange zest, sesame seeds, and green onions. Serve immediately.
Storage & Reheating
- Refrigerator: Store leftover orange chicken in an airtight container for up to 4 days.
- Freezer: Let leftover orange chicken cool, then transfer it to a freezer-safe bag and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. The coating will soften after thawing.
- Reheating: Reheat in the microwave in 1-minute intervals, stirring between intervals, or in the oven at 350Ā°F for about 10-15 minutes, until heated through to 165Ā°F.
Pairing Suggestions
Serve homemade orange chicken with:
- Egg Fried Rice: Fluffy, savory rice that pairs well with the sweet orange sauce.
- Garlic Green Beans: Crisp, garlicky vegetables that balance the richness of the chicken.
- Crab Rangoon: Crispy wontons with a creamy filling for a takeout-style meal.
FAQ
Too much cornstarch or overcooking can make the sauce gummy. Simmer just until thickened and glossy. If it's too thick, stir in a little water to loosen it.
Yes! Lightly spray the air fryer basket with oil. Arrange the cornstarch-coated chicken in a single layer, working in batches, and spray the chicken with oil. Air fry each batch at 400Ā°F for about 10-14 minutes, without flipping, until golden and crispy, with an internal temperature of 165Ā°F. Prepare the sauce as directed in the recipe card, then toss with the air-fried chicken. Serve immediately.
Yes! Substitute regular soy sauce with tamari or gluten-free soy sauce. Cornstarch is naturally gluten-free, but check that your other ingredients are gluten-free as well.
More Like This
Check out my other fried chicken recipes:
š Recipe
Easy Orange Chicken (30 Minutes)
Ingredients
- 1 lb skinless boneless chicken thighs
- Ā¼ cup cornstarch
- ā cup vegetable oil or any neutral oil
- Ā½ 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
- Ā¼ teaspoon ginger powder
- 1 tablespoon cornstarch
- Ā½ 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. Set aside.
- 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 pieces 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 vegetable oil in a large, heavy-bottomed pan over medium-high heat to 350Ā°F. Fry the chicken in a single layer, working in small batches, for about 5-7 minutes per batch. Leave the chicken undisturbed until the bottom is golden and the crust has set before flipping. Cook until both sides are golden and the internal temperature reaches 165Ā°F.
- Transfer the fried chicken to a wire rack to keep it crispy. Between batches, remove any browned bits and allow the oil to reheat to 350Ā°F.
- Remove the remaining frying oil from the pan. Whisk the sauce again, then pour it into the pan and simmer over medium-high heat until thickened and glossy.
- Add the chicken and toss to coat evenly. Garnish with orange zest, sesame seeds, and green onions. Serve immediately.
Janis Perrucci
This orange chicken recipe is excellent. Definitely a keeper!
Christie Lai
Thanks for making my recipe and for the positive review, Janis! Glad it's a keeper!
Bryan C Nyhus
My go to orange chicken recipe!
Christie Lai
Thanks for making my recipe and for the positive review, Bryan!
Cheryl
Very easy and so tasty. This is going into regular rotation. I will not hesitate to make this for guests as well.
Also, an inspiring recipe. I changed the some of the ingredients and made a quick lunch version.
Christie Lai
Thanks for making my recipe and for the positive review, Cheryl! Happy you enjoyed it š
Ava
Amazing taste and texture, though oil got everywhere (my fault, should have used a pan with taller sides). Will definitely be using this recipe in my meal rotation. Thank you for sharing!
Side note, I added a few extra steps that I really liked the outcome of:
Added a tablespoon of sriracha in the sauce + seasoned the cornstarch coating for the chicken with salt, pepper, paprika, and cayenne pepper.
Christie Lai
Thanks for making my recipe and for the positive review, Ava! I appreciate you sharing your experience here and yes a pan with tall sides or an oil guard can be helpful.
Janice Wostenberg
I am eating this as Iām typing. ABSOLUTELY DELICIOUS!!
I made a little extra sauce cause it is so yummy over rice and broccoli!
Thank you for sharing
Christie Lai
Thanks for making my recipe and for the positive review, Janice! So glad you enjoyed it!
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 š
ally
Thank you Christie