Crispy fried chicken tossed in a bright, sweet and savory orange sauce! This quick and easy orange chicken recipe is a great main dish - ready in 30-minutes with simple ingredients. It'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 and sweet citrus sauce!
This dish is packed with bright and bold flavors and is best served with white rice or fried rice and veggies!
Chef Andy Kho created this popular Chinese dish in 1987. It was 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 sauce that coats the crispy chicken, so I had to create my own version!
What sets my recipe apart is that it avoids messy wet batter, uses only a small amount of oil for shallow frying instead of deep frying, and it's not spicy - perfect for kids!
Ingredients & Substitutes
Please scroll down to recipe card for exact measurements.
- Boneless Skinless Chicken Thighs: or substitute with chicken breast and cook to an internal temperature of 165 degrees F.
- Cornstarch: or substitute with potato starch. Avoid tapioca starch as it'll cause the chicken pieces to stick together.
- Neutral Oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil, or canola oil. Avoid olive oil or any low-smoke point oil.
- Sesame Seeds: optional garnish - omit it if you're allergic.
- Orange Zest: optional garnish but recommended for more flavor.
- Green Onions: optional garnish.
Orange Sauce
- Freshly-Squeezed Orange Juice (no pulp): It's best to use fresh orange juice squeezed from oranges. If using store-bought orange juice, avoid concentrate orange juice and ones with pulp!
- White Vinegar: or substitute with rice vinegar or apple cider vinegar.
- Brown Sugar: I'm using light brown sugar but dark brown sugar will work too.
- Regular Soy Sauce: or substitute with low sodium soy sauce or light soy sauce.
- Garlic
- Ginger Powder: or substitute with finely minced ginger.
- Cornstarch: or substitute with potato starch or tapioca starch.
Variations
- Pork version - Replace the chicken with diced pork shoulder and cook to an internal temperature of 145 degrees F.
- Tofu version - Replace the chicken with diced extra-firm tofu.
- Shrimp version - Replace the chicken with jumbo shrimp.
- 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.
Expert Tips
- Freshly-squeezed orange juice is recommended over store-bought for best flavor.
- Use chicken thighs for best taste as they have more fat and won't dry out in the cooking process.
- Don’t pat dry the chicken as moisture is needed for the cornstarch to stick.
- Evenly dice the chicken into 1.5-inch cubes, so they fry consistently.
- Use a heavy bottomed pan to fry the chicken to maintain oil temperature.
- Ensure the oil is hot enough before frying, around 325-350 F or insert a wooden chopstick into the oil and look for rapid bubbles.
- Fry the chicken in small batches and don't overcrowd or it can lead to soggy or uncooked chicken.
- Avoid moving the chicken as it fries, so it can develop a golden crust.
- 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:
- Make the sauce: In a small bowl, combine the sauce ingredients as listed above and mix well.
- Cube chicken: Dice the chicken thighs into 1.5-inch cubes. Don't pat the chicken dry as moisture is needed for the next step.
- Coat chicken in starch: Transfer the chicken pieces into a large mixing bowl. Add cornstarch and toss to coat evenly.
- Fry chicken: Heat vegetable oil in a large pan on medium-high heat. Fry the coated chicken in small batches in a single layer until golden and crispy on both sides, about 6-8 minutes.
- Drain chicken: Remove and transfer fried chicken to a wire rack or a paper-towel-lined plate to drain off excess oil, which can cause soggy chicken.
- Simmer sauce and add chicken: On medium-high heat, add the sauce and simmer to thicken, about 1 minute. Once thickened, add the chicken and toss to coat evenly. Garnish with orange zest, sesame seeds and green onions. Enjoy!
Storage & Reheating
- Orange chicken can last up to 4 days stored in an airtight container in the fridge, once cooled. To enjoy, reheat in the microwave or on the stovetop until hot throughout.
- Orange chicken can be frozen for up to 3 months in a freezer-safe bag, once cooled. To enjoy, defrost overnight in the fridge and reheat in the microwave or on the stovetop until hot throughout.
Pairing Suggestions
Orange chicken serves well with:
- Starters: Egg rolls, Crab rangoon, Egg drop soup, or Hot and sour soup.
- Rice Dishes: White rice, Brown rice, or Fried rice.
- Noodle Dishes: Chow mein, Lo mein, Plain noodles, or Soup noodles.
- Vegetable Dishes: Chinese Garlic Bok Choy, Spicy Garlic Bok Choy, Chinese Garlic Yu Choy, Chinese Garlic Gai Lan, Garlic Green Beans or Stir-fried Snow Pea Leaves.
- Protein Dishes: Beef Vegetable Stir-Fry, Honey Walnut Shrimp, Bang Bang Shrimp, Egg Foo Young, Soy Garlic Tofu, and more!
FAQ
Orange chicken can be made up to 4 days in advance and stored in an airtight container in the fridge, once cooled. To reheat, microwave or reheat on the stovetop until hot throughout.
The fried chicken in orange chicken can be made in the air fryer: First evenly spray air fryer basket with neutral oil. Then place the coated chicken into the basket in a single layer, giving each piece enough space - you'll need to air fry in batches. Evenly spray oil over the chicken. Air fry at 400 F for 10-14 minutes until golden and crispy, no need to flip.
Soggy chicken can be caused by: not evenly coating the chicken in starch, the oil is not hot enough, overcrowding the pan, constantly moving the chicken around as it fries, or not draining off excess oil.
📖 Recipe
Quick & Easy Orange Chicken
Ingredients
- 1 lb skinless boneless chicken thighs
- ¼ cup cornstarch or potato starch
- ⅓ cup vegetable oil or any neutral oil
- ½ green onion finely chopped, optional garnish
- 1 tbsp orange zest grated, optional garnish
- 1 tsp sesame seeds toasted, optional garnish
Orange Chicken Sauce
- 1 cup orange juice freshly-squeezed, pulp removed (about 4-5 medium-sized oranges)
- 2 tablespoon white vinegar or rice vinegar / apple cider 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 or potato starch / tapioca starch
- ½ tsp red chili flakes optional, if you prefer it spicy
Instructions
- In a small bowl, combine the sauce ingredients as listed above and mix well.
- Dice the chicken thighs into 1.5-inch cubes. Don't pat the chicken dry as moisture is needed for the next step.
- Transfer the chicken pieces into a large mixing bowl. Add cornstarch and toss to coat evenly.
- Heat vegetable oil in a large pan on medium-high heat. Fry the coated chicken in small batches in a single layer until golden and crispy on both sides, about 6-8 minutes.
- Remove and transfer fried chicken to a wire rack or a paper-towel-lined plate to drain off excess oil, which can cause soggy chicken.
- On medium-high heat, add the sauce and simmer to thicken, about 1 minute.
- Once thickened, add the chicken and toss to coat evenly. Garnish with orange zest, sesame seeds and green onions. Enjoy!
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!!!