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 325-350°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 350°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 165°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 350°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 350°F for about 10-15 minutes, until heated through to 165°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 400°F for about 10-14 minutes, without flipping, until golden and crispy, with an internal temperature of 165°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:
📖 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. 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 350°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 165°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 350°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.
Sherry
This recipe is a keeper! My husband and I really enjoyed it! Will definitely make this again. I gave leftovers to my 94 year old Mother. She told me it was the best recipe with rice she ever had! She is not a rice lover. I did sauté some broccoli and carrots and put all in a bowl when serving! Delicious!!
christieathome
Thanks so much for making my recipe and for the kind review, Sherry! I am so happy to hear that your whole family enjoyed it including your 94 year old mother 🙂 I'm so thrilled that it was the best recipe with her rice she's ever had!
Angela
This orange chicken was absolutely amazing and easy to make! I’m so glad Instagram recommended me to you
christieathome
Thank you so much for making my recipe, Angela! I'm really happy to hear it worked out well for you 🙂
Tom
Excellent. I used breast tenders and cooked in a wok to your instructions. Thank you so much for this wonderful recipe.
christieathome
Thanks so much for making my recipe, Tom! I am really so glad you enjoyed it 🙂
Sarah
This is AMAZING!!! My kids and husband asked why I didn’t make more. ☺️
christieathome
Thank you so much for this kind review Sarah! I'm so happy you and the family liked it so much 🙂 Have a lovely night!
Aiman
Hi,
Can I use white sugar instead of brown? Does it have any differences in taste for both?
Aiman
Hi,
Can I use white sugar instead of brown sugar? Will it change the taste in anyway if so?
christieathome
Hi Aiman, yes white sugar will work too. It shouldn't change the taste by too much.
Lucky
Absolutely lovely! Wasn't sure what white vinegar to use so used Apple Cider vinegar and it turned out great. Deffo one we will keep in our meal rotation. Thank you for sharing.
christieathome
Thanks so much for making my recipe, Lucky! Appreciate the kind review! Glad you enjoyed it. As for the white vinegar, it's just plain regular white vinegar but happy to hear that Apple Cider vinegar worked well too!
Mahira
Hi! Doe this recipe not require any salt?
Mahira
Does**
christieathome
Hi Mahira! No salt is required as the soy sauce is quite salty enough for the dish! If you'd like, you may season the thighs with 1/2 tsp salt but I don't find it necessary for taste.
Mahira
Thank you for your response! One more thing- can I substitute brown sugar with regular white sugar?
Jeremy
Wonderful! My Taiwanese wife is loving these dishes I'm creating. I used almost 1.5 pounds of chicken and had enough sauce. Your recipes are the best. And, I love using corn starch to crisp the chicken.
christieathome
That's so amazing to hear, Jeremy! I'm really glad she is loving the dishes. Thank you so much for making my recipe and have a great day! - Christie
Becca
Very delicious! The texture was perfect, no need to go out when you can simply make this at home (and it’s healthier too)!!!
christieathome
Thanks so much for making my recipe, Becca! I'm so glad you enjoyed it 🙂
Dena
This was a wonderful recipe. The taste was fantastic. We enjoyed it very much. I haven’t been so excited about a recipe on a long time. Thank you!
Dena
christieathome
Thanks so much for making my recipe, Dena! I'm so glad you enjoyed my orange chicken! 🙂
Keisha-gaye
Can the chicken be done in the oven instead
christieathome
Yes, I would recommend spraying some oil on your baking tray and over your chicken. To bake, I would recommend baking at 375 degrees for 10 minutes, then move the top middle oven rack and broil until crispy for 2-3 minutes but monitor it so it doesn't burn. Good luck!
Sheena
Another great recipe! I made this last night and it will be added to our rotation of Christie at home recipes in our household.
We do like a slighter kick, so I will add the pepper flakes as suggestion. I agree the orange juice from oranges is the way to go. It was suggested to add orange zest to give more orange zing!
I appreciate how approachable all these recipes are and have had a lot of fun making dishes we love at home that taste better!
christieathome
Hi Sheena! Thank you so much for making so many of my recipes! I truly appreciate the support and the kind words! I'm also so glad you're enjoying them 🙂 Yes fresh orange juice really is the way to go and feel free to add more chili flakes if you like a stronger kick. Have a lovely day! - Christie
Steph S
Wow- so delicious! Perfectly crispy chicken! Not too sweet, amazing orange flavor. Definitely going into my recipe rotation.
christieathome
Thank you so much for making my recipe and for sharing this very kind review Steph! I am so glad you enjoyed it 🙂 Have a lovely day!
Kayune
Just made this today for dinner in the air fryer! It was so good!! Thank you for such an easy recipe. I don't live in America anymore and I was craving orange chicken so I'm glad I can make it at home now! 🙂
christieathome
Thank you so much for making my recipe Kayune! I am so glad I could share this recipe with you so you can now make it in the comfort of your own home! Have a great day! - Christie
Grammy Pammy
Love this recipe. Next time I will add red pepper flakes for a little more kick for the hubby. Thank you for an easy healthier version recipe. Now to find a good easy spring roll recipe and good rice paper. Any suggestions?
christieathome
Thank you so much! I am so glad you enjoyed your and your husband enjoyed it! I'm actually working on an easy spring roll recipe so stay tuned or subscribe to my newsletter so you can know when it comes out 🙂