Easy Orange Chicken Recipe

4.42 from 12 votes

This Easy Orange Chicken Recipe combines crispy chicken with a homemade sweet and tangy orange sauce for an easy takeout-style dinner!

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Chinese

Servings:

Calories: 383kcal

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.

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.