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!
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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 after trying it at Panda Express - there is something so irresistible about crispy chicken coated in a fragrant sweet sauce!
Why This Recipe
- We lightly coat the chicken in cornstarch and shallow-fry it in a small amount of oil for a crisp texture - no wet batter needed and less oil overall.
- Chicken thighs work best after testing different cuts, as they stay juicier and are less likely to dry out.
- Unlike many orange chicken recipes that turn soggy, frying in small batches helps the chicken stay crisp even after the sauce is added.
- This version is not spicy, making it suitable for kids or anyone avoiding heat.
Ingredients & Substitutes
Please scroll to the recipe card below for exact measurements.
- Chicken Thighs: Use 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 extra citrus aroma - optional but recommended.
- Green Onions: To add aroma and color.
Orange Sauce
- Freshly squeezed orange juice (no pulp): Use freshly squeezed oranges and strain out any pulp for a smooth sauce. Substitution: High-quality store-bought orange juice works well - choose one that is not from concentrate and is pulp-free.
- 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 flavor. Substitution: Jarred minced garlic.
- Ginger powder: Helps reduce any gamey flavour and distributes evenly throughout the dish. Substitution: Fresh minced ginger.
- Cornstarch: To thicken the sauce. Substitution: Potato starch or tapioca starch.
Note: Most Asian ingredients are typically found at Asian grocery stores, or you can check online.
Instructions
Below are step-by-step instructions on how to make orange chicken:
- Make the sauce: In a small bowl, combine all sauce ingredients and mix until well combined.
- Cube the chicken: Dice the chicken thighs into 1.5-inch pieces. Do not pat dry, as the moisture helps the coating adhere.
- Coat the chicken: Place chicken in a large bowl, add cornstarch, and toss until evenly coated.
- Fry the chicken: Heat vegetable oil in a large pan over medium-high heat. Fry in small batches in a single layer until golden and crispy on both sides, about 6-8 minutes.
- Drain the chicken: Transfer to a wire rack or paper towel-lined plate to remove excess oil and help prevent sogginess.
- Simmer sauce and add chicken: On medium-high heat, bring the sauce to a simmer until thickened, about 1 minute. Add the chicken and toss to coat evenly. Garnish with orange zest, sesame seeds, and green onions. Enjoy!
Expert Tips
- Freshly squeezed orange juice gives the best, brightest flavour compared to store-bought.
- Don't pat the chicken dry - some moisture helps the cornstarch adhere.
- Cut chicken evenly so it cooks and fries at the same rate.
- Fry in small batches to keep the oil hot and the coating crisp; avoid overcrowding.
- Heat the oil to 325-350°F before frying.
- Let the chicken cook undisturbed so it develops a crisp, golden crust.
- Drain fried chicken on a wire rack or paper towels to remove excess oil and prevent sogginess.
Variations
- Pork version: Swap the chicken with diced pork shoulder and cook to an internal temperature of 145ºF.
- Vegetarian version: Swap 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
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.
Orange chicken can also be made in the air fryer. Lightly spray the basket with neutral oil, then arrange the coated chicken in a single layer with space between each piece. Spray the chicken evenly with oil. Air fry at 400ºF for 10-14 minutes until golden and crispy - no flipping needed. While the chicken cooks, simmer the sauce in a pan until thickened. Add the cooked chicken and toss until evenly coated.
Several factors can prevent crispy chicken: uneven starch coating, oil that isn't hot enough, heat set too low, or an overcrowded pan. Moving the chicken too often while frying can also prevent a proper crust from forming.
📖 Recipe
Quick & Easy Orange Chicken
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, optional garnish
- 1 tsp sesame seeds toasted kind
Orange Chicken Sauce
- 1 cup orange juice freshly-squeezed, pulp removed (4-5 medium oranges)
- 2 tablespoon white 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
- ½ tsp red chili flakes optional for spice
Instructions
- In a small bowl, combine all sauce ingredients as listed above and mix until well combined.
- Dice the chicken thighs into 1.5-inch pieces. Do not pat dry, as the moisture helps the coating adhere.
- Place chicken in a large bowl, add cornstarch, and toss until evenly coated.
- Heat vegetable oil in a large pan over medium-high heat. Fry in small batches in a single layer until golden and crispy on both sides, about 6-8 minutes.
- Transfer to a wire rack or paper towel-lined plate to remove excess oil and help prevent sogginess.
- On medium-high heat, bring the sauce to a simmer until thickened, about 1 minute. Add the chicken and toss to coat evenly. Garnish with orange zest, sesame seeds, and green onions. Enjoy!
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 🙂