Orange Chicken

Orange Chicken is a crispy, golden chicken dish coated in a sweet, tangy, and slightly spicy orange sauce that tastes just like takeout—only better. Made with simple ingredients and cooked right at home, it’s the perfect way for me to enjoy one of my favorite restaurant-style meals without leaving the kitchen. The balance of citrus, garlic, and a touch of heat makes every bite irresistible.

Why You’ll Love This Recipe

I love Orange Chicken because it’s the perfect mix of crispy, sticky, and saucy. The homemade orange sauce is packed with flavor, and the crispy chicken pieces soak it up beautifully. It’s fun to make, super satisfying, and so much better than delivery. I also get to control the sweetness and spice to match what I’m craving.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:

• Boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)

• Cornstarch

• All-purpose flour

• Eggs

• Salt and pepper

• Oil (for frying)

For the sauce:

• Fresh orange juice

• Orange zest

• Soy sauce

• Rice vinegar

• Brown sugar

• Garlic, minced

• Ginger, grated

• Red pepper flakes (optional)

• Cornstarch + water (to thicken)

Directions

1. I cut the chicken into bite-sized pieces and season it with salt and pepper.

2. I set up a breading station with beaten eggs in one bowl and a mix of cornstarch and flour in another.

3. I dip each piece of chicken in the egg, then coat it in the dry mixture.

4. I heat oil in a deep skillet or wok and fry the chicken in batches until golden and crispy. I let them drain on a paper towel-lined plate.

5. While the chicken fries, I whisk together orange juice, zest, soy sauce, vinegar, sugar, garlic, ginger, and red pepper flakes in a saucepan over medium heat.

6. Once it simmers, I add the cornstarch slurry and stir until the sauce thickens.

7. I toss the fried chicken in the orange sauce until fully coated and sticky.

8. I serve hot over steamed rice and garnish with green onions or sesame seeds if I like.

Servings and timing

This recipe makes about 4 servings. It takes 15–20 minutes to prep and 20–25 minutes to cook, so it’s ready in about 40–45 minutes.

Variations

• I bake or air fry the chicken for a lighter version.

• I use tofu instead of chicken for a vegetarian option.

• I add sautéed bell peppers or broccoli for more texture and color.

• I adjust the sugar and spice levels to make it sweeter or spicier.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet on the stove or microwave in short bursts, stirring in between. For best texture, I avoid overcooking when reheating to keep the chicken from getting too soft.

FAQs

Can I use bottled orange juice?

Yes, but I prefer fresh orange juice for the best flavor. Adding orange zest makes a big difference too.

Can I make this ahead of time?

I make the sauce ahead and store it in the fridge. I fry the chicken fresh for the best texture, then reheat the sauce and toss it together just before serving.

What oil should I use for frying?

I use vegetable, canola, or peanut oil—any oil with a high smoke point works well for frying.

Can I make this gluten-free?

Yes, I use gluten-free soy sauce and swap the flour for a gluten-free blend or more cornstarch.

How do I keep the chicken crispy?

I coat it well and fry it at the right temperature (about 350°F). I toss it in the sauce right before serving to keep that crisp coating.

Conclusion

Orange Chicken is one of those dishes that feels special every time I make it. It’s crispy, saucy, and bursting with bold flavor—all made from scratch in my own kitchen. Whether I’m cooking for myself or serving it up for family or friends, this recipe always impresses and hits that perfect balance of sweet and savory.

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