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Easy Orange Chicken (no deep frying!)

christieathome
Orange Chicken. Crispy fried chicken smothered in a delicious sweet orange sauce. Satisfying for dinner, lunch or leftovers. Easy to make at home, ready in just over 30 minutes!
5 from 7 votes
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course dinner, lunch
Cuisine Chinese
Servings 2
Calories 772 kcal

Ingredients
  

  • 1 lb boneless skinless chicken thighs cut into bite sized pieces
  • ¼ cup cornstarch
  • 2 tbsp green onion finely chopped (optional garnish)
  • cup vegetable oil

Orange Chicken Sauce:

Instructions
 

  • In a bowl, combine sauce ingredients. Mix well and set aside.
  • Cut each thigh into bite size pieces, about 6-8 pieces per thigh depending on size. Do not pat chicken thighs dry, some moisture is needed for the next step (See Notes below for more information).
  • In a bowl, add chicken pieces followed by cornstarch. Mix to coat each piece evenly.
  • In a wok or pan, set over medium high heat, add vegetable oil. Allow this to get hot. To test, insert a wooden chopstick into the oil and look for bubbles. If you see bubbles, the oil is hot. To Air Fry Chicken: please see Notes section below.
  • Carefully lower coated chicken into oil and quickly spread apart. Once chicken is spread apart, do not touch or move the pieces around. Allow pieces to sear and form a golden crust, about 5-6 minutes on each side.
  • Once a golden crust has formed, flip chicken pieces over and cook on the other side until golden crispy brown (about 10-12 minutes in total).
  • Remove and transfer fried chicken to a plate. Pour out any excess oil from pan.
  • In the same greased pan set over medium high heat, pour sauce in. Stirring consistently until the sauce bubbles and thickens, about 2 minutes.
  • Mix in fried chicken until pieces are coated in sauce. Optional: garnish with green onions. Serve & enjoy!

NOTES

Chicken thighs should be moist to touch when removed from packaging. Otherwise, cornstarch will not stick. If not moist for some reason, run the thighs under cold water and let water drip off completely. Then cut into bite size pieces. The cornstarch should stick well.
To air fry chicken: Transfer cornstarch coated chicken into air fryer and give each piece enough space. You may need to air fry in two batches if needed. Air fry at 400 degrees F for 12-14 minutes depending on your air fryer. Note: I am using a Philips Air Fryer and I air fried mine at 400 degrees at 14 minutes for a crispy texture. If you’re using a different machine, check your chicken at 12 minutes and if it needs more crispiness, air fry for another couple minutes until you reach your desired texture.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

Suggested Equipment & Products

Wok
Measuring Set
glass measuring cup
Silicone Spatula 3-Piece Set
Cutting Board
Tongs
Santoku Knife
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Nutrition
Calories: 772kcal | Carbohydrates: 61g | Protein: 41g | Fat: 39g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 230mg | Sodium: 1199mg | Potassium: 837mg | Fiber: 1g | Sugar: 38g | Vitamin A: 491IU | Vitamin C: 64mg | Calcium: 70mg | Iron: 3mg