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!
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.