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.
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 🙂