Orange chicken is one of my favorite comfort foods. Growing up, I always craved the sweet, tangy, and savory flavors of Chinese takeout.

This homemade version takes everything you love about the dish and makes it even better—perfectly crispy chicken coated in a luscious orange sauce.

Trust me, it’s worth every bite.

This orange chicken is a delicious homemade take on the popular Chinese-American dish. With crispy fried chicken bites and a vibrant, sweet, and tangy orange sauce, it’s better than takeout and surprisingly easy to make.

Whether for a family dinner or meal prep, this recipe is a hit every time.

Orange Chicken
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Orange Chicken

Recipe by JoanneCourse: MainCuisine: Chinese-AmericanDifficulty: Main
Servings

4-6

servings
Prep time

20

minutes
Cooking time

25

minutes
Calories

450

kcal

Ingredients

  • For the Sauce:

  • 1 cup freshly squeezed orange juice (from about 2–3 oranges)

  • Zest of 2 oranges

  • 3 tablespoons soy sauce

  • 1 teaspoon toasted sesame oil

  • ½ cup granulated sugar

  • ¼ cup rice vinegar

  • ½ teaspoon red chili flakes

  • ½ teaspoon garlic powder

  • ½ teaspoon ground ginger

  • 2 tablespoons orange marmalade (optional for extra flavor)

  • 1 tablespoon cornstarch + 2 tbsp water or orange juice (for slurry)

  • For the Chicken:

  • 4 boneless, skinless chicken breasts (or thighs, if preferred)

  • 2 large eggs

  • ½ cup all-purpose flour

  • ½ cup cornstarch

  • 1 teaspoon salt (or to taste)

  • ½ teaspoon ground black pepper

  • Vegetable oil (for frying)

  • For Garnish:

  • Chopped green onions

Directions

  • Make the Sauce:
  • Prepare Orange Juice and Zest: Zest two oranges and juice them to yield 1 cup of orange juice. Set aside the zest and juice separately.
  • Mix Ingredients: In a bowl, combine orange juice, orange zest, soy sauce, sesame oil, sugar, rice vinegar, chili flakes, garlic powder, and ground ginger. Stir to combine.
  • Make Slurry: In a small bowl, mix 1 tbsp cornstarch with 2 tbsp water or orange juice until smooth. Set aside.
  • Prepare the Chicken:
  • Cut the Chicken: Cut chicken into bite-sized pieces.
  • Set Up Dredging Station: Beat the eggs in a medium bowl. In another bowl, combine flour, cornstarch, salt, and pepper.
  • Coat the Chicken: Toss the chicken pieces in the egg, then dredge in the flour mixture until fully coated.
  • Fry the Chicken:
  • Heat Oil: Heat about 1 inch of vegetable oil in a large pan over medium-high heat until it reaches 350°F (175°C).
  • Fry in Batches: Fry the chicken in batches, ensuring not to overcrowd the pan. Cook for 2–3 minutes per side or until golden and crispy. Transfer to a wire rack or paper towel-lined plate to drain.
  • Finish the Sauce:
  • Heat the Sauce: Pour the sauce mixture into a large skillet and bring it to a boil over medium-high heat.
  • Thicken: Stir in the cornstarch slurry and cook for 3–4 minutes until the sauce thickens and becomes glossy. Reduce heat to low.
  • Combine and Serve:
  • Toss Chicken in Sauce: Add the fried chicken pieces to the skillet with the sauce. Toss to coat evenly.
  • Garnish and Serve: Sprinkle with chopped green onions and serve immediately with steamed rice or noodles.

Recipe Video

Notes

  • For a healthier version, you can bake or air-fry the chicken instead of deep frying.
  • Adding marmalade to the sauce gives it a more intense orange flavor—perfect for citrus lovers.
  • A spider skimmer is a handy tool for frying, ensuring easy removal of chicken pieces without losing their crispiness.

Storage and Warming Leftovers

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a skillet over medium heat, stirring occasionally, to preserve crispiness. Avoid microwaving, as it may make the chicken soggy.