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.
Dolo
Truly *outstanding*! I am not one to leave comments - but I am compelled to let you know just how much we *LOVED* this Orange Chicken Recipe! The air fryer method you shared works so beautifully and makes such crispy yet juicy chicken that stands up to the sauce - it's a perfect heavenly combination. This is now our new way to make crispy chicken for Asian dishes. The sauce is lusciously balanced and better than I've had in any restaurant - ever. I made this one tonight, I made your Sweet & Sour Chicken Monday night last (again, a perfect sauce and the pineapple! OH! Yummo!) I'm making your General Tso's tomorrow night. I can hardly wait, I prepped all the ingredients tonight. Thank you Thank you Thank you for these recipes! Anyone reading, please make this delightful recipe. I'm confident you will add it to your regular rotation, then go experience more!
Christie Lai
This kind comment truly made my day, Dolo! I'm really so happy to read that my recipes are satisfying you and happy that they are going into rotation 🙂 Also, very pleased to hear that the air fryer method worked out well. Thank you for your comment and I hope you have a lovely day!
Alex
Will be my go to orange chicken recipe 🙂
Christie Lai
Thrilled to read this, Alex! Thanks so much for making my recipe!
Jackie McKinley
Made it for the first time this evening and it was FABULOUS ❣️❣️
Christie Lai
Amazing to hear this, Jackie! Thank you so much for making my recipe and for sharing your positive review here!
Jessica
My family loved it. We used the sauce recipe and coated popcorn chicken with it. It's just what we had in our freezer. The sauce is way better than the store bought Panda Express orange chicken. I'm saving this recipe 👍❤️!
Christie Lai
Thank you so much for the positive feedback and for making my recipe! Glad you and your family loved it!
Michaela
This recipe is incredible. I love that it’s a lot easier and takes less time to make than some of the other recipes I looked at. I served this with a couple other things and my family agreed that the chicken was the best part of the meal! Thank you!!
Christie Lai
Thank you so much for the positive feedback and for making my recipe! Glad you found it easy and that your whole family enjoyed it!
Sandra Wilson
Easy to follow and it served just as expected!
Christie Lai
Thank you so much for the positive feedback and for making my recipe! Glad you enjoyed it!
Max
Love this recipe. It is truly one of the best Orange Chicken recipes I have had and I have had a lot. I noticed that if you make the sauce a day or two before making the recipe and leave it in the fridge, the tastes really homogenizes and the orange really shines through.
Christie Lai
Thank you so much for this very kind and positive review! I also appreciate you sharing this helpful tip for anyone else who's interested in making the sauce ahead.
Antonella
I haven't made this yet but I want to know, do you only use the orange pulp to make the sauce? Or pulp and the juice? I was impressed with the review from Max and I'm eager to try it.
Christie Lai
Just the juice portion 🙂 Enjoy!
Ralph Otte
Another successful Asian meal from a real newb. All that matters is that my wife said it was really good.
Christie Lai
Thank you so much for making my recipe and so glad you and your wife liked it!
Hillary
Would this still work with diced up chicken breasts instead of the thighs?
Christie Lai
Yes that would work!
Lesley Payne
😂
Natasha Nicole Outlaw
Made this tonight for my family of picky eaters and it was a big hit! Highly recommend! Next time I have to double it!
Christie Lai
Thank you so much for making my recipe and so glad your whole family liked it!
Jeff
As not the chef of our household, I was thrilled with how easy and delicious it turned out. My wife was impressed!
Christie Lai
Thank you so much for making my recipe and so glad your family liked it!
Kathy
Easy and Taste Great !!!
This Recipe is a Keeper !!!
Christie Lai
Thank you so much for making my recipe, Kathy! I'm thrilled to read this positive experience and happy you enjoyed it!
N.D. Jones
I was looking for something different to do with my boneless chicken thighs when I happened upon this recipe. Baby! To say it was fantastic would be an understatement. I didn't expect this to be so good. I followed the recipe exactly although I decided to air fry the chicken. I served it with cauliflower rice and broccoli. This recipe is definitely a keeper!
Christie Lai
Thank you SO MUCH for this very kind review and I appreciate you making my recipe! I'm so pleased to hear that it worked out well in the air fryer and glad this recipe is a keeper now 🙂
Heikki
Really easy and tasty recepie!
Christie Lai
Happy to read this! Thanks so much for making my recipe!
Blake
This recipe is definitely a keeper. It came out delicious, and I will be making it again soon. I did use fresh ginger instead of powdered, I used an amount equal to the amount of garlic. It's rare for me to try a new recipe and after tasting it to not think of something that I believe would make it better. This is one of those rarities. Sure, add some pepper if you like it spicy, but nothing else needs changing. My wife and I both loved it with fried rice.
Christie Lai
I am so happy to read this! Thank you so much for making my recipe and for sharing this positive review. Glad you and your wife both enjoyed it 🙂 Have a great day!
Lisa
I have been making your recipes for the past couple days! I made this last night with lo mein, and made the general tso chicken the other day! I love how easy your recipes are and they taste amazing! My son has a gluten allergy, so he has been missing out on anything with soy sauce and he’s so happy he can finally try. I will be doing the lemon chicken next! So glad you popped up on my FYP on tiktok, since that’s how I found you!
Christie Lai
Thank you so much for making my recipes and for sharing how you found me, Lisa! I appreciate you sharing your reviews and glad they're all easy and taste delicious 🙂 I am so sorry to hear that your song has a gluten allergy and happy I can provide GF substitutes where possible.
Keisha Sibert
My go to recipe for Orange chicken!
Christie Lai
This is truly music to my ears! Thanks so much for making it!!!