Crispy fried chicken tossed in a sweet and savory orange sauce! This quick and easy recipe is great as a main dish for busy weeknight meals for the family. It beats takeout and saves money! I share how to shallow fry or air fry the chicken.
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What is Orange Chicken?
Orange Chicken features crispy chicken tossed in a orange sauce made of fresh orange juice, soy sauce, vinegar, brown sugar, garlic, and ginger powder! It serves best with white rice, brown rice, or fried rice and veggies!
Chef Andy Kho created this popular Chinese dish in 1987 and inspired by the flavors and textures of another chicken dish from Hunan, China. When I first had this dish, I instantly fell in love with the sweet flavor profile!
What sets my recipe apart is that it's not spicy so it's great for kids! You can easily make it spicy by adding chili flakes to the sauce.
Ingredients & Substitutes
Please scroll down to Recipe card for full measurements.
- Boneless Skinless Chicken Thighs: Or substitute with boneless skinless chicken breast but please reduce the frying time by a couple minutes.
- Cornstarch or potato starch: avoid using tapioca starch as this causes the chicken to stick to one another when frying.
- Neutral oil: any flavorless oil like avocado oil, peanut oil, grapeseed oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil or coconut oil due to its heavier scent.
- Sesame seeds: optional garnish (omit if you're allergic)
- Orange zest: optional garnish
- Green onions: optional garnish
Orange Sauce
- Freshly squeezed orange juice without pulp: I recommended juice from fresh oranges over store bought. However, if you must use store bought, please avoid the ones with pulp and do not use Concentrate orange juice.
- White vinegar, rice vinegar or apple cider vinegar
- Brown sugar
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce.
- Garlic
- Ginger powder: or substitute with minced ginger.
- Cornstarch or potato starch
Variations
- If you’re gluten-free, substitute the soy sauce with tamari sauce, coconut aminos or a gluten-free soy sauce of your choice.
- For a vegetarian version: substitute the chicken with diced extra-firm tofu.
Expert Tips
- Freshly Squeezed Orange Juice is Recommended over store bought juice.
- Prepare ingredients ahead of time as the cooking process is fast.
- Do not pat dry the chicken! You need some moisture on the chicken so the starch can adhere to it.
- Evenly dice the chicken so they evenly fry.
- Use a heavy bottomed pan if possible as this maintains the oil temperature.
- Make sure oil is hot enough before frying, around 325-350 degrees F. To check if oil is hot, use a digital instant read thermometer or insert a wooden chopstick into the oil and look for bubbles. If you see bubbles, the oil is hot.
- Fry in small batches and do not overcrowd the pan because this reduces the oil temperature leading to less crispy chicken or possibly undercooked chicken.
- Spread chicken apart after tossing into pan. This allows for each piece to develop a crust.
- Avoid stir frying the chicken. This prevents it from getting crispy.
- Drain the fried chicken on a wire rack or paper-towel lined plate to remove excess oil which leads to soggy chicken.
Instructions
Below are step-by-step instructions on how to make orange chicken:
- In a small bowl, combine sauce ingredients. Mix well and set aside.
- Dice chicken thighs into bite size pieces, about 1.5-inch pieces (about 6-8 pcs per thigh, depending on size). Do not pat chicken thighs dry, some moisture is needed so the starch can adhere to the chicken.
- Transfer pieces of chicken into a large bowl, followed by cornstarch. Mix to coat each piece evenly with tongs.
- Heat vegetable oil in a large pan on medium-high heat. Carefully lower coated chicken into the oil and quickly spread apart. Allow the chicken pieces to sear and form a golden crust, about 5-6 minutes on each side and avoid stir-frying them. Flip chicken over and cook on the other side until golden brown.
- 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.
- In the same pan set over medium high heat, pour sauce in. Stirring consistently until the sauce bubbles and thickens, about 2-3 minutes.
- Toss in fried chicken until pieces are coated in sauce. Garnish with orange zest, sesame seeds and green onions. Serve & enjoy!
How do I air fry the chicken?
- Lightly spray air fryer basket with vegetable oil or any neutral oil. Lay coated chicken into air fryer basket in a single layer giving each piece enough space. Lightly spray oil over coated chicken.
- You may need to air fry in small batches if needed depending on the size of your air fryer.
- Air fry at 400 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 appliance, check your chicken at 12 minutes and if it needs more crispiness, air fry for another couple minutes until you reach your desired texture.
Storage
- Leftovers will last up to 4 days stored in the fridge in an airtight container.
- To reheat: microwave for 2-3 minutes until hot or reheat in a pan on the stovetop over medium heat.
- Freezer-friendly? Yes, cooked orange chicken can be frozen up to a month in a ziplock bag. To reheat, defrost it and reheat in the microwave until hot or in a pan on the stovetop.
Pairing Suggestions
Orange chicken serves well with:
- starters like egg rolls, crab rangoons, egg drop soup, hot and sour soup
- white or brown rice, cauliflower rice, fried rice, chow mein, lo mein, or plain noodles
- cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
- protein dishes like Mongolian Beef, Honey Walnut Shrimp, Bang Bang Shrimp, Soy Garlic Tofu, Chinese Braised Tofu and more!
FAQ
Can I make orange chicken in advance?
This can be made in advance and stored in an airtight container in the fridge for up to 4 days. To enjoy, reheat it in the microwave or in a pan on the stovetop on medium heat.
How can I make orange chicken spicy?
By adding ½-1 teaspoon of red pepper flakes, red chili flakes to the Sauce before your simmer it.
Can I use a different protein in orange chicken?
Yes, feel free to substitute the protein with either diced pork, marbled beef, extra-firm tofu, or even peeled shrimp.
📖 Recipe
Quick & Easy Orange Chicken
Crispy fried chicken tossed in a sweet and savory orange sauce! This quick and easy recipe is great as a main dish for busy weeknight meals for the family. It beats takeout and saves money! I share how to shallow fry or air fry the chicken. I also share how to air fry the chicken in the Notes section below.
Ingredients
- 1 lb skinless boneless chicken thighs
- ¼ cup cornstarch or sub with potato starch
- ⅓ cup vegetable oil or any neutral tasting oil (if you're Air Frying, sub with 2 tablespoon of oil)
Orange Chicken Sauce:
- 1 cup freshly squeezed orange juice pulp strained (about 4-5 medium sized oranges)
- 2 tablespoon white vinegar or rice vinegar
- ¼ cup + 2 tbsp brown sugar
- 2 tablespoon regular soy sauce
- 2 cloves garlic minced
- ¼ teaspoon ginger powder or sub with freshly grated ginger
- 1 tablespoon cornstarch or sub with potato starch
- ½ tsp red chili flakes optional if you prefer it spicy
Optional Garnish
- ½ 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.
- Dice chicken thighs into bite size pieces, about 1.5-inch pieces (about 6-8 pcs per thigh, depending on size). Do not pat chicken thighs dry, some moisture is needed so the starch can adhere to the chicken.
- Transfer pieces of chicken into a large bowl, followed by cornstarch. Mix to coat each piece evenly with tongs.
- Heat vegetable oil in a large pan on medium-high heat. Carefully lower coated chicken into the oil and quickly spread apart. Allow the chicken pieces to sear and form a golden crust, about 5-6 minutes on each side and avoid stir-frying them. Flip chicken over and cook on the other side until golden brown. (To air fry the chicken, see the Notes section below).
- 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.
- In the same pan set over medium high heat, pour sauce in. Stirring consistently until the sauce bubbles and thickens, about 2-3 minutes.
- Toss in fried chicken until pieces are coated in sauce. Garnish with orange zest, sesame seeds and green onions. Serve & enjoy!
Notes
How do I air fry the chicken?
Lightly spray air fryer basket with vegetable oil or any neutral oil. Lay coated chicken into air fryer basket in a single layer giving each piece enough space. Lightly spray oil over coated chicken. You may need to air fry in small batches if needed depending on the size of your air fryer. Air fry at 400 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 appliance, check your chicken at 12 minutes and if it needs more crispiness, air fry for another couple minutes until you reach your desired texture. 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: 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
Elaine
I've been raving about this recipe for the last three days, after making it. My husband enjoyed it, too. The only change I made was to eliminate the garlic (my husband is allergic to it), and instead use 1/4 tsp dried onion powder. Plus the red pepper flakes. I also added some very thin fresh orange zest strips to the sauce, when thickening it. I used my sharp vegetable peeler to make these rather than grating off zest. That's how our favorite Chinese restaurant does it, plus it adds even more orange flavor to the sauce and we enjoy eating the strips. Also topped with the toasted sesame seeds and sliced scallion. I'll definitely make this easy and quick dish again!
Christie Lai
Thanks so much for making my recipe and for the kind review! So glad you and your husband enjoyed my quick and easy recipe for this classic Chinese dish 🙂 Thanks for also sharing your tips and tricks!
Angie
I was wondering if you can make the orange chicken in a slow cooker or instant pot
christieathome
Hi Angie, I am sure you can but unfortunately I haven't tried that yet with my recipe so I can't confirm instructions on that yet.
Juliane
Do you think the chicken would get dry if I use chicken breast?
christieathome
Hi there, yes chicken breast is more likely to be dry however I have had other Pinterest readers make this same recipe with it and just reduced the cooking time and it turned out fine. Chicken thighs are really best recommended as they are more forgiving. Hope this helps!
OldRetiredGuy
I use chicken breast because it's healthier, and it comes out great. It's quickly become one of our regulars.
Christie Lai
So happy to read this and that the chicken breast works well! Thank you for making it a regular recipe 🙂 Appreciate it!
Sean A
Soooo amazing! This was the first recipe I tried of Christie’s and it was a hit among the whole family. The orange chicken sauce is perfect and delicious. Definitely will try more of her stuff.
christieathome
Thank you so much for such a kind and positive review, Sean! This really made my day. I'm so glad it was a hit with your family. I hope you enjoy my other recipes. Have the best day! 🙂
Matt
I made the dish as written. The dish was perfect classic Orange Chicken. I had to use breast but was still restaurant quality. Take the time for the fresh squeezed orange juice (about 5-6). I have looked for an authentic Asian site for a while. The recipes (about 5) I have made are always good from Christie!!
christieathome
Thank you so much for making so many of my recipes, Matt! I really appreciate this kind comment and happy they all worked out well 🙂
Bob hamburger
It worked awesomely
christieathome
So glad to hear! Thanks for making it, Bob!
Logan
I would recommend using half a cup to 3/4 a cup of orange juice instead. A full cup was just too much. Thank you for the recipe.
christieathome
Thanks for making my recipe, Logan and for sharing your thoughts!
Kelly
I made this last night using the air fryer method. It was amazing! I will definitely make this again.
christieathome
Fantastic! Happy to hear it worked out well! Thanks for making it, Kelly!
Brendan
I was looking through my cook books but couldn't find anything that I fancied, so I went online and found your site. Cooked this dish, one word for it....stunning! Definitely going to try more of your recipes.
christieathome
Thanks Brendan! Glad you enjoyed my orange chicken and I hope you enjoyed my other recipes to come!
Sandy Stiner
OMG this is so good and so easy to make! Thanks Christie for helping us make delicious Chinese food at home!
christieathome
Thank you so much for making my recipe and for the kind words, Sandy! So happy you enjoyed it and glad I could help with that! 🙂
Ellisa
Really good and super easy! I liked it better than take-out.
christieathome
Thanks so much for making my recipe and for the kind comment, Ellisa! So glad you find it better than take out!
Michelle C
Made this 3 times so far and it's one of my favorite dinners! Love how delicious it is. I use potato starch and about double what the recipe says for that but everything else is spot on. I also shallow fry until it starts to get crispy, then transfer to air fryer for ultimate crispness! Thank you for sharing this recipe. ❤️
christieathome
This is truly music to my ears! I am so glad that you've enjoyed it time and time again, Michelle! Thank you for making it and sharing this kind review!
Bri Atterberry
Hi I'm excited to make this! Thank you for responding to the comment about oven-baked (I don't have an air fryer either).
christieathome
Thank you for sharing that and glad I could share how to make it in the oven 🙂
Zee
Deelish.
Florence
Very good and easy to make.
christieathome
Thanks for making my recipe Florence!
Sade
What can I substitute for white vinegar. I have white wine vinegar, also I have lemons. Would either work?
christieathome
Sure you can substitute with white wine vinegar with a 1:1 ratio. If you happen to have rice vinegar, that would work even better.