This Easy Orange Chicken Recipe has crispy, tender chicken pieces coated in a homemade sweet and tangy orange sauce. Made with simple ingredients and ready in just 35 minutes, it's a quick and easy takeout-style dinner the whole family will enjoy!
Panda Express may have made Orange Chicken a takeout favorite, but this homemade orange chicken is easy to make right in your own kitchen! The crispy chicken pieces are coated in a sweet, savory orange sauce with plenty of flavor and a little optional heat. Serve it over my Instant Pot Jasmine Rice for an easy weeknight dinner the whole family will enjoy!
Quick Look: Easy Orange Chicken
Orange chicken is made with crispy, bite-size chicken pieces tossed in a sweet and tangy orange sauce made with soy sauce, vinegar, sesame oil, and fresh orange zest.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 6
- Best for: Weeknight dinner
- Flavor: Sweet, tangy and savory with a little optional heat
Add me as a trusted Google source.Ingredient Notes
See printable recipe card below for exact ingredient amounts and step by step directions.
- Chicken: Boneless, skinless chicken breasts cut into even, bite-size pieces work best. Chicken thighs can also be used if preferred.
- Cornstarch & Flour: Create the light, crispy coating on the chicken. Cornstarch is also used to thicken the orange sauce.
- Rice Wine: Adds depth of flavor to the sauce. Be sure to use rice wine, not rice vinegar.
- Orange Zest: Adds fresh orange flavor to the sauce. Zest only the orange part of the peel, avoiding the bitter white pith.
- Red Pepper Flakes: Adds a little heat to balance the sweetness. Reduce or omit for a milder dish.
What is Orange Chicken Sauce Made Of?
Orange chicken sauce is a sweet, tangy, and savory sauce. This homemade version is made with soy sauce, sesame oil, sugar, white vinegar, water, and fresh orange zest. Garlic, fresh ginger, green onions, rice wine, and red pepper flakes add even more flavor, while a cornstarch slurry thickens the sauce so it coats the crispy chicken pieces. If you love sweet and savory sauces, try my Angry Chicken next for another easy takeout-style chicken dinner.
How to make Orange Chicken
Step 1. Make the orange sauce. In a medium bowl, whisk together the soy sauce, 3 tablespoons water, sesame oil, sugar, white vinegar, and orange zest until combined.
Step 2. Make the cornstarch slurry. Whisk together 1 tablespoon cornstarch and ¼ cup water until smooth. Set aside.
Step 3. Prepare the egg mixture. In a large bowl, whisk together the egg, salt, black pepper, and 1 tablespoon oil until combined.
Step 4. Prepare the flour mixture. In a separate bowl, combine ½ cup cornstarch and the all-purpose flour. Set aside.
Step 5. Coat and fry the chicken. Add enough vegetable oil to a large frying pan or wok for frying and heat to 375°F. Dip the chicken pieces into the egg mixture, followed by the flour mixture. Working in batches, fry the chicken for about 4 minutes, or until golden brown, crispy, and cooked through. Transfer to a cooling rack or paper towel-lined plate and repeat with the remaining chicken. Once all the chicken is cooked, carefully drain the frying oil.
Step 6. Add the garlic and ginger. Add 1 tablespoon oil to the pan, followed by the fresh ginger and garlic. Cook over medium heat for about 15 seconds. Add the red pepper flakes and green onions and cook for another 20 seconds.
Step 7. Thicken the orange sauce. Add the rice wine and prepared orange sauce to the pan and bring to a boil. Stir in the cornstarch slurry and cook until the sauce thickens.
Step 8. Toss and serve. Turn off the heat and add the chicken to the pan. Toss until thoroughly coated in the orange sauce. Serve immediately over white rice or noodles and enjoy!
Expert Tips
- Cut evenly: Keep the chicken pieces similar in size so they cook evenly.
- Fry in batches: Don't overcrowd the pan or the chicken won't get as golden brown and crispy.
- Keep it crispy: Wait to toss the fried chicken with the orange sauce until just before serving so the coating stays crisp.
- Adjust the flavor: Don't skip the orange zest, and adjust the red pepper flakes to control the heat. Garnish with sesame seeds and green onions, if desired.
Love easy Asian-inspired dinners? My Sheet Pan Beef and Broccoli is another quick option for busy weeknights.
Serving Suggestions
Serve this homemade orange chicken over white rice or noodles, or pair it with a few takeout-style favorites for a complete meal:
Storage & Reheating
- Refrigerator: Store leftover orange chicken in an airtight container in the fridge for up to 4 days.
- Freezer: Store leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Microwave in 30-second increments until heated through, or reheat in the air fryer at 350°F for 5-8 minutes for a crispier texture.
Orange Chicken Recipe FAQs
Yes. Boneless, skinless chicken thighs can be used in place of chicken breasts. Cut them into even, bite-size pieces and cook until they reach an internal temperature of 165°F.
Yes. Coat the chicken as directed and air fry in a single layer at 400°F until golden brown and cooked through. Work in batches as needed, then toss with the orange sauce before serving.
Both are made with crispy chicken coated in a sweet and savory sauce, but orange chicken has a noticeable citrus flavor. General Tso's chicken typically has a spicier, less citrus-forward sauce.
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Easy Orange Chicken Recipe
Equipment
Ingredients
Chicken
- 2 lbs boneless, skinless chicken breasts cut into bite-size pieces
- 1 large egg
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil
- ½ cup cornstarch
- ¼ cup all-purpose flour
- vegetable oil for frying
Orange Sauce
- 3 tablespoon soy sauce
- 3 tablespoon water
- 1 teaspoon sesame oil
- 8 tablespoon sugar
- 10 tablespoon white vinegar
- Zest of 1 orange
Cornstarch Slurry
- 1 tablespoon cornstarch
- ¼ cup water
To Finish
- 1 tablespoon vegetable oil
- 1 tablespoon fresh ginger minced
- 6 garlic cloves minced
- ½ teaspoon red pepper flakes
- 4 green onions chopped
- 2 tablespoon rice wine
Instructions
- Make the orange sauce: In a medium bowl, whisk together the soy sauce, 3 tablespoons water, sesame oil, sugar, white vinegar, and orange zest. Set aside.
- Make the cornstarch slurry: Whisk together 1 tablespoon cornstarch and ¼ cup water until smooth. Set aside.
- Prepare the coating: In a large bowl, whisk together the egg, salt, black pepper, and 1 tablespoon vegetable oil. In a separate bowl, combine ½ cup cornstarch and the all-purpose flour.
- Coat the chicken: Dip the chicken pieces into the egg mixture, followed by the flour mixture, coating evenly.
- Fry the chicken: Heat vegetable oil in a large frying pan or wok to 375°F. Working in batches, fry the chicken for about 4 minutes, or until golden brown, crispy, and cooked through to 165°F. Transfer to a cooling rack or paper towel-lined plate. Repeat with the remaining chicken, then carefully drain the frying oil.
- Add the garlic and ginger: Add 1 tablespoon vegetable oil to the pan, followed by the fresh ginger and garlic. Cook over medium heat for about 15 seconds. Add the red pepper flakes and green onions and cook for another 20 seconds.
- Thicken the sauce: Add the rice wine and prepared orange sauce to the pan and bring to a boil. Stir in the cornstarch slurry and cook until the sauce thickens.
- Toss and serve: Turn off the heat and add the chicken to the pan. Toss until thoroughly coated in the orange sauce. Serve immediately over white rice or noodles.
Notes
- Fry the chicken in batches to help it stay crispy and cook evenly.
- For less heat, reduce or omit the red pepper flakes.
- Wait to toss the chicken with the orange sauce until just before serving for the crispiest texture.
- Garnish with sesame seeds and additional green onions, if desired.
Nutrition
Anastacie says
Do you happen to have the Nutritional content information?
Kristin says
Sure! This is per serving….
Calories 400
Calories from Fat 189
Total Fat 21g
Saturated fat 3.5g
Cholesterol 55mg
Sodium 700mg
Carbohydrates 42g
Net carbs 41g
Fiber 1g
Glucose 24g
Protein 15g
Ann Brinston says
What amount of oil are you using to fry the chicken? It’s not in recipe?
Kristin says
1 tbsp., sorry about that!