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.
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.