Crispy bite-sized pieces of chicken tossed in a savory, sweet, and bright orange sauce make the ultimate weeknight comfort meal. This easy orange chicken recipe uses simple ingredients and goes from kitchen counter to dinner table in just 30 minutes.
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The first time I tried Chinese orange chicken was at Panda Express, 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.
Through testing, I found freshly squeezed orange juice and a little zest gave the sauce a much brighter citrus flavor than store-bought juice. I also get crispier chicken by coating each piece well in cornstarch and leaving it untouched in the hot oil until the crust sets before flipping, all without using a ton of oil.
Why It Works
- Cornstarch coating: Creates a light, crisp crust without a wet batter that holds up under the orange sauce.
- Hot oil: Frying in small batches in a heavy-bottomed pan helps maintain a steady oil temperature for a crisp, non-greasy coating.
- Last-minute saucing: Tossing the chicken in the orange glaze just before serving keeps the crust from softening.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Chicken Thighs: Boneless, skinless thighs stay juicy during frying. Chicken breast also works but is leaner, so cook it just until it reaches 165°F internally.
- Cornstarch: Creates the light, crisp coating on the chicken. Potato starch works too, but avoid tapioca or arrowroot starch because the chicken pieces can stick together during frying.
- Vegetable Oil: Choose a high-smoke-point oil for frying. Canola or avocado oil also works.
- Sesame Seeds: Use toasted sesame seeds, or toast raw sesame seeds in a dry pan until fragrant.
- Orange Zest
- Green Onions
Orange Chicken Sauce
- Freshly Squeezed Orange Juice: Strain out any pulp for a smooth sauce. High-quality pulp-free orange juice also works.
- White Vinegar: Rice vinegar or apple cider vinegar also works but gives the sauce a milder tang.
- Light Brown Sugar: Dark brown sugar also works but gives the sauce a deeper molasses flavor.
- Regular Soy Sauce: Light or low-sodium soy sauce also works but makes the sauce less salty.
- Garlic Cloves: Use fresh garlic for the best taste.
- Ginger Powder: Freshly grated ginger also works but gives the sauce a sharper ginger flavor and more texture.
- Cornstarch: Thickens the sauce. Potato or tapioca starch also works here.
Note: Most Asian ingredients are typically found at Asian grocery stores, or you can check online.
Expert Tips
- Zest oranges before juicing because whole oranges are much easier to zest.
- Press chicken into cornstarch to create craggy edges that fry extra crisp.
- Shake off loose cornstarch so excess starch doesn't fall off and burn.
- Fry coated chicken immediately before the cornstarch absorbs moisture and turns soggy.
Instructions
Below are step-by-step instructions on how to make orange chicken:
Stovetop Orange Chicken
- Mix the Sauce: Whisk the listed sauce ingredients together in a small bowl until well combined and the sugar has fully dissolved.
- Cube 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 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 Chicken: Heat the oil in a large, heavy-bottomed pan over medium-high heat to 350°F. Fry chicken in small batches for 5-7 minutes total, keeping oil at 325-350°F. Don't move the chicken until the bottom is golden and the crust has set; then flip and fry until the other side is golden and the chicken reaches 165°F. Between batches, return oil to 350°F and remove browned bits.
- Drain Chicken: Transfer the chicken to a wire rack to drain excess oil and keep the crust crisp. Remove the remaining oil from the pan.
- Simmer and Toss: Whisk the sauce again, then pour it into the pan and simmer over medium-high heat until thick enough to coat the back of a spoon. Add the chicken and toss to coat evenly. Garnish with orange zest, sesame seeds, and green onions. Serve immediately.
Air Fryer Orange Chicken
Prepare and coat the chicken as directed above. Lightly spray the air fryer basket with oil and arrange the chicken in a single layer, leaving space between each piece. Spray the chicken with oil and air fry at 400°F for about 10-14 minutes, flipping halfway, until golden and crispy and the internal temperature reaches 165°F. Meanwhile, simmer the sauce in a pan until thickened. Toss the chicken with the sauce just before serving.
Variations
- Gluten-Free: Use certified gluten-free soy sauce or tamari instead of regular soy sauce.
- Spicy: Add ½ teaspoon red chili flakes or chili oil to the sauce.
Pairing Suggestions
Serve homemade orange chicken with:
- Egg Fried Rice: Fluffy, savory rice soaks up the sweet citrus sauce.
- Garlic Green Beans: Crisp green beans and bold garlic balance the rich glaze.
- Crab Rangoon: Creamy filling and crispy wrappers add a satisfying contrast.
Storage & Reheating
- Refrigerator: Store in an airtight container for up to 4 days, keeping the chicken and sauce separate for crispier leftovers.
- Freezer: Freeze the chicken and sauce separately for up to 3 months, then thaw overnight in the refrigerator.
- Reheating: Reheat sauced chicken in a skillet until hot. If stored separately, air fry at 350°F for 5 minutes or bake at 400°F for 8 minutes, then toss with the warmed sauce.
FAQ
The oil may have been too cool or the pan overcrowded. Fry in small batches and let the oil return to temperature between batches so the coating stays crisp.
Too much cornstarch or overcooking can make the sauce gummy. Remove it from the heat once it thickens enough to coat the back of a spoon.
Yes. Fry the chicken and prepare the sauce separately, then refrigerate them in an airtight container for up to 4 days. Reheat the chicken until crisp, warm the sauce, and toss them together just before serving.
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.
- 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 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 the oil in a large, heavy-bottomed pan over medium-high heat to 350°F. Fry chicken in small batches for 5-7 minutes total, keeping oil at 325-350°F. Don't move the chicken until the bottom is golden and the crust has set; then flip and fry until the other side is golden and the chicken reaches 165°F. Between batches, return oil to 350°F and remove browned bits.
- Transfer the chicken to a wire rack to drain excess oil and keep the crust crisp. Remove the remaining oil from the pan.
- Whisk the sauce again, then pour it into the pan and simmer over medium-high heat until thick enough to coat the back of a spoon. Add the chicken and toss to coat evenly. Garnish with orange zest, sesame seeds, and green onions. Serve immediately.
GG
My orange chicken came out excellent and of restaurant quality thanks to your very easy to follow recipe. Many thanks!
Christie Lai
Thank you so much for making my recipe and for this 5-star review, GG! So glad you enjoyed it 🙂
Corrie
I just made it tonight and loved it! I did not bread the chicken, rather I cooked the chicken with salt, pepper and garlic powder, for some added seasoning. My family loved it as well! Next time I will have to fry the chicken. Thank you so much!
Christie Lai
Thanks so much for making my recipe, Corrie! Glad your family enjoyed it!
KLC
The best! I’ve tried many orange chicken recipes. This is the winner by far. The sauce is perfect for our tastes and makes the right amount. Thank you for a great recipe.
Christie Lai
Thanks so much for making my recipe, KLC! Glad you found the sauce to be balanced in taste 🙂
Axiomatic
Made this recipe for Christmas dinner and it tasted amazing! Served 9 so I had to place the chicken in the air fryer in batches, and the only consequence of this is the cornstarch sat too long in the sauce. Simply added another slurry to enable the thickening process once heated.
Christie Lai
Thanks so much for making my recipe and glad you enjoyed it for Christmas!
Anu
Just made this, it was so delicious! 😍 Thank you for the recipe!
Christie Lai
Thanks so much for making my recipe, Anu! Happy you enjoyed it!
Patty
Loved it! I feel like I cook the same dishes over and over again, and I was craving Chinese food. Adding this to my regular recipe rotation!!!!! Very easy recipe with ingredients I always have on hand! I served it over rice with some steamed veggies.
Christie Lai
Thanks for making my recipe, Patty! So glad you enjoyed it and it satisfied your tastebuds.
John
Hi Christie. Do you drain the oil after frying the chicken then add the orange sauce? I've never made Chinese food.
Christie Lai
Hi John, yes it's always best to drain the fried chicken on a wire rack or paper towel lined plate as per the instructions. Hope this helps!
Carly
Can I sub frozen orange juice concentrate for the orange juice?
Christie Lai
Yes, but I have to warn that it won't taste as great as freshly-squeezed orange juice unfortunately.
Mari
Wonderful,tasty recipe. Easy to follow directions. It was a hit. Will definitely make again.
Christie Lai
Thanks so much for making my recipe, Mari! Glad it was a hit!
Bev.
This is now a favourite with all the family - seems to suit all palates.
Christie Lai
Thanks so much for making my recipe and for leaving this positive review 🙂 Glad the whole family enjoyed it!
Jay
This is the bomb! My kid's favorite dish is orange chicken. I found this recipe and gave it a try, it's the new favorite. Thank you so much for sharing this with me.
Christie Lai
Thanks for making my recipe and for sharing this positive review, Jay! Glad it's become a new favorite and happy I could share it.
Ekaterina
My wrist hated me for using my manual juicer but it was absolutely worth it! And I really like the recipe itself, with all these details, notes and FAQs, and the possibility to change measurements from the US system to the metric one is wonderful.
Christie Lai
Haha! Glad it was worth the effort and thank you so much for making my recipe! I'm so pleased to hear that all the information and the ability to change from US to metric measurements has been helpful. Have a lovely day!
Oliver
I think i messed up i used bottled orange juice i stead of fresh😂😂😂
Christie Lai
Bottled orange juice should be fine as long as it's not from concentrate or with pulp. Hopefully it worked out in the end for you!
Adol makoi
I did like the recipe because the recipe was intresting
Christie Lai
Thanks so much for making it and I hope you consider giving it a 5-star review!
Katherine
This was one of the best chicken recipes I’ve tried in a while! So authentic, tastes delicious! My whole family enjoyed it—and husband said it was gourmet! Will be keeping this recipe to use again and again. 🙂
Christie Lai
Thank you so much for making my recipe and for leaving this positive review, Katherine! So happy you and your whole family enjoyed it!
Tim
As a pro, this recipe is an absolute banger the fresh OJ separates it from the takeout container. add a little msg to the sauce if you wanna "cheat." I make it for company all the time.
Christie Lai
Thrilled to read this! Thank you so much for making my recipe and for leaving this positive review, Tim!
Sabrina Anzalone
Made this for my family since we don't have our favorite drive thru available where we live and my grandkids love orange chicken. It was a huge hit!! I have to say, it was a lot easier to make that I imagined. It's definitely a recipe we will add to our book to make again...and again.
Christie Lai
Thanks for making my recipe and glad it was a huge hit with your family, Sabrina!
Persia Gran-Freeland
I love that the orange sauce is not so spicy!
Delicious chicken!
Christie Lai
Thanks so much for making it and glad you found it delicious and not so spicy 🙂