Name: Best Homemade Orange Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1–2 inches canola oil (for frying); 2 tsp sesame oil; 1 egg; ⅓ cup corn starch (for batter); 3 tbsp soy sauce (for batter); 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces; 1½ tsp fresh orange zest; 2 tbsp fresh orange juice; 3 tbsp soy sauce (for sauce); 3 tbsp water; ⅓ cup sugar; ⅓ cup chicken broth (or vegetable broth); 2 tbsp corn starch (for sauce thickener); 1 tsp canola oil (for sauce); 1½ tsp minced ginger; 3 cloves garlic, finely minced; Pinch of red pepper flakes (optional); Sliced green onions (for garnish); Orange slices (for garnish)

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This bright and flavorful Best Homemade Orange Chicken brings the classic takeout favorite right into my own kitchen. Lightly fried, crispy chicken pieces are coated in a sticky, sweet, and zesty orange sauce that hits the perfect balance of savory and citrus. I love serving this dish over a bowl of warm steamed rice or with stir-fried veggies for a satisfying weeknight meal.

Best Homemade Orange Chicken

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1–2 inches canola oil (for frying)

2 teaspoon sesame oil

1 egg

⅓ cup corn starch (for batter)

3 tablespoon soy sauce (for batter)

2 lbs boneless skinless chicken thighs, cut into bite‑sized pieces

For the orange sauce:

1½ teaspoon fresh orange zest

2 tablespoon fresh orange juice

3 tablespoon soy sauce

3 tablespoon water

⅓ cup sugar

⅓ cup chicken broth (or vegetable broth)

2 tablespoon corn starch (sauce thickener)

1 teaspoon canola oil (for sauce)

1½ teaspoon minced ginger

3 cloves garlic, finely minced

Pinch of red pepper flakes (optional)

For garnish:

Sliced green onions

Orange slices

Directions

I pour 1–2 inches of canola or vegetable oil into a deep fryer or heavy pot and heat it to 375°F (190°C).

In a large bowl, I whisk together sesame oil, egg, 3 tablespoons of soy sauce, and ⅓ cup of corn starch until smooth. I then add the chicken pieces and toss to coat evenly.

I fry the chicken in batches until it turns golden and crispy, then transfer it to a plate lined with paper towels to drain.

Meanwhile, I mix orange zest, orange juice, soy sauce, water, sugar, broth, and 2 tablespoons of corn starch in a bowl and set it aside.

In a large skillet or wok, I heat 1 teaspoon of canola oil over medium-high heat. I sauté the ginger, garlic, and red pepper flakes (if using) until fragrant, about 30 seconds.

I pour in the prepared orange sauce mixture and cook it over medium heat, stirring occasionally, until it thickens—around 3 to 4 minutes.

I add the fried chicken to the skillet and toss everything together until well-coated in the glossy sauce.

I serve it over hot steamed rice and garnish with sliced green onions and orange slices for a fresh, colorful finish.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Servings: 6

Calories: ~306 kcal per serving

Variations

I sometimes use chicken breast instead of thighs for a leaner option, though thighs tend to stay juicier.

To make it spicier, I’ll add more red pepper flakes or a splash of sriracha to the sauce.

I’ve also swapped out the orange juice for mandarin juice when I want a sweeter twist.

For a gluten-free version, I use tamari instead of soy sauce and double-check that the corn starch and broth are gluten-free.

I love adding stir-fried broccoli or snap peas for a veggie boost.

Storage/Reheating

I store leftover orange chicken in an airtight container in the fridge for up to 3 days. To reheat, I prefer using a skillet over medium heat to bring back some crispiness, adding a splash of water if the sauce needs loosening. The microwave works too, though the chicken won’t be as crispy. I don’t recommend freezing this dish since the texture can change quite a bit after thawing.

FAQs

How do I keep the chicken crispy after frying?

I make sure to fry in batches and drain the chicken well on paper towels. Reheating in a skillet instead of the microwave helps maintain crispiness.

Can I use store-bought orange juice?

Fresh orange juice gives the sauce the best flavor, but if I’m in a pinch, I’ll use store-bought—just make sure it’s not from concentrate and has no added sugar.

What’s the best type of chicken for this recipe?

I prefer boneless, skinless chicken thighs because they stay tender and juicy after frying, but chicken breast works too.

Is this recipe very spicy?

It’s only mildly spicy thanks to the optional red pepper flakes. I can leave those out for a milder version or add more for heat.

Can I bake the chicken instead of frying?

Yes, I’ve baked the coated chicken at 400°F (200°C) on a greased baking sheet for about 20–25 minutes, flipping halfway. It’s healthier but not as crispy.

Conclusion

This homemade orange chicken has become one of my favorite dishes to make when I’m craving something cozy, satisfying, and bursting with flavor. The crispy chicken combined with that glossy, sweet-tangy orange sauce never fails to impress. Whether I’m cooking for family or just making a quick weeknight dinner, this recipe always hits the spot.

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Best Homemade Orange Chicken

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Author: Cheryl
Total Time: 30 minutes
Yield: 6 servings
Diet: Halal

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Description

This homemade orange chicken features crispy, golden-fried chicken pieces coated in a sweet, tangy, and savory orange sauce. Perfect for weeknight dinners or special occasions, it's better than takeout and a guaranteed crowd-pleaser.

Instructions

Heat 1–2 inches of canola oil in a deep fryer or heavy pot to 375°F (190°C).
In a large bowl, whisk together sesame oil, egg, 3 tablespoon soy sauce, and ⅓ cup corn starch until smooth. Add chicken pieces and toss to coat evenly.
Fry chicken in batches until golden and crispy. Transfer to a plate lined with paper towels to drain.
In a bowl, mix orange zest, orange juice, soy sauce, water, sugar, broth, and 2 tablespoon corn starch. Set aside.
In a large skillet or wok, heat 1 teaspoon canola oil over medium-high heat. Sauté ginger, garlic, and red pepper flakes (if using) for about 30 seconds until fragrant.
Pour in the prepared orange sauce mixture and cook over medium heat, stirring occasionally, until thickened (about 3–4 minutes).
Add fried chicken to the skillet and toss until well coated in the sauce.
Serve hot over steamed rice and garnish with sliced green onions and orange slices.