Name: Orange Chicken
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Chinese-American
Ingredients: 1 lb boneless chicken breast or thighs, cut into bite-sized pieces; 1/2 cup cornstarch; 2 eggs, beaten; 1/2 cup all-purpose flour; Oil for frying; 1/2 cup orange juice; 1 tablespoon orange zest; 2 tablespoons soy sauce; 1/3 cup sugar; 2 tablespoons rice vinegar; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry); 2 green onions, chopped (optional)

I like making this orange chicken when I want something crispy, saucy, and full of bold citrus flavor. The combination of tender chicken coated in a sweet and tangy orange sauce creates a dish that feels just like takeout but even better at home.

Why You’ll Love This Recipe

I enjoy how this recipe delivers that perfect balance of sweetness and tanginess with a hint of savory depth. The crispy chicken paired with the glossy orange sauce makes every bite satisfying. I also appreciate that I can control the ingredients and adjust the flavors exactly the way I like.

Ingredients

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

boneless chicken breast or thighs
cornstarch
eggs
flour
oil (for frying)
orange juice
orange zest
soy sauce
sugar
rice vinegar
garlic
ginger
cornstarch slurry (cornstarch + water)
green onions (optional)

Directions

I start by cutting the chicken into bite-sized pieces. Then I coat the pieces in cornstarch, dip them into beaten eggs, and lightly coat them with flour.

I heat oil in a pan and fry the chicken until golden and crispy. Once done, I remove it and set it aside on a paper towel to drain excess oil.

In another pan, I prepare the sauce by combining orange juice, orange zest, soy sauce, sugar, rice vinegar, minced garlic, and grated ginger. I let it simmer for a few minutes.

I add a cornstarch slurry to thicken the sauce, stirring until it becomes glossy. Then I toss the fried chicken in the sauce until fully coated.

I finish by garnishing with chopped green onions and serve it hot, usually with rice.

Servings and timing

I usually get about 4 servings from this recipe.
Preparation takes around 20 minutes, and cooking takes about 20 minutes, making the total time approximately 40 minutes.

Variations

I sometimes bake or air-fry the chicken instead of deep frying for a lighter version. When I want extra heat, I add chili flakes or a bit of sriracha to the sauce. I also like using honey instead of sugar for a more natural sweetness.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it in a pan to help maintain some of the texture, though the coating may soften slightly.

FAQs

Can I make this dish less sweet?

I reduce the amount of sugar or balance it with more vinegar or soy sauce.

Can I use bottled orange juice?

I prefer fresh orange juice for better flavor, but bottled juice works in a pinch.

How do I keep the chicken crispy?

I serve it immediately after tossing in the sauce or keep the sauce separate until ready to eat.

Can I make this without frying?

I often bake or air-fry the chicken for a lighter alternative.

What should I serve with orange chicken?

I usually serve it with steamed rice or noodles and sometimes add vegetables on the side.

Conclusion

I find this orange chicken to be a delicious and satisfying dish that brings bold, vibrant flavors to the table. It’s a great homemade alternative to takeout and always a hit whenever I make it.