Name: Orange Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese-American
Ingredients: 1½ pounds (680 g) boneless skinless chicken breast or thighs, cut into bite-sized pieces; 2 large eggs, beaten; ½ cup (60 g) cornstarch; ½ cup (65 g) all-purpose flour; 1 teaspoon salt; ½ teaspoon black pepper; Vegetable oil, for frying (about 2–3 cups depending on pan size); 1 cup (240 ml) orange juice; 1 tablespoon orange zest; 3 tablespoons soy sauce; 2 tablespoons rice vinegar; ⅓ cup (67 g) granulated sugar; 2 tablespoons honey; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons ketchup; ¼ teaspoon red pepper flakes (optional); 1 tablespoon cornstarch (optional thickener); 2 tablespoons water (optional thickener)

Jump to Recipe·Print Recipe

A sweet, tangy, and crispy Orange Chicken inspired by classic takeout flavors, this homemade version combines crunchy fried chicken with a glossy citrus sauce that delivers the perfect balance of sweet, savory, and zesty flavors. I love how simple ingredients come together to create a restaurant-style meal right in my own kitchen.

Orange Chicken

Ingredients

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

For the Chicken:

1½ pounds (680 g) boneless skinless chicken breast or thighs, cut into bite-sized pieces

2 large eggs, beaten

½ cup (60 g) cornstarch

½ cup (65 g) all-purpose flour

1 teaspoon salt

½ teaspoon black pepper

Vegetable oil, for frying (about 2–3 cups depending on pan size)

For the Orange Sauce:

1 cup (240 ml) orange juice

1 tablespoon orange zest

3 tablespoons soy sauce

2 tablespoons rice vinegar

⅓ cup (67 g) granulated sugar

2 tablespoons honey

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons ketchup

¼ teaspoon red pepper flakes (optional)

Optional Thickener (for a thicker sauce):

1 tablespoon cornstarch

2 tablespoons water

Directions

I season the chicken pieces with salt and black pepper.

I dip each piece into beaten eggs, then coat it with a mixture of cornstarch and flour.

I heat vegetable oil in a pan and fry the chicken until golden brown and crispy, then set it aside.

In a saucepan, I combine orange juice, orange zest, soy sauce, rice vinegar, sugar, honey, ketchup, garlic, and ginger.

I bring the sauce to a gentle simmer over medium heat, stirring frequently until it thickens slightly.

If I want a little extra heat, I stir in the red pepper flakes.

I toss the crispy chicken into the sauce until every piece is fully coated and glossy.

I serve the orange chicken hot over steamed rice or noodles.

Servings and Timing

Servings: 4 servings

Prep Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Calories: Approximately 450 kcal per serving

Variations

I use chicken thighs instead of chicken breasts for a juicier texture.

I add broccoli, bell peppers, or snap peas for extra vegetables and color.

I replace some of the orange juice with pineapple juice for a tropical twist.

I increase the red pepper flakes or add sriracha when I want a spicier version.

I bake or air-fry the chicken instead of deep-frying for a lighter meal.

Storage/Reheating

I store leftover orange chicken in an airtight container in the refrigerator for up to 3 days. For longer storage, I freeze it in a freezer-safe container for up to 2 months.

To reheat, I warm it gently in a skillet over medium-low heat until heated through. I can also use the microwave in short intervals, stirring occasionally. If the sauce thickens too much, I add a small splash of water or orange juice to loosen it.

FAQs

Can I make Orange Chicken ahead of time?

Yes, I can prepare the sauce and fry the chicken in advance. For the best texture, I keep them separate and combine them just before serving.

Can I use bottled orange juice?

Yes, I can use bottled orange juice if fresh oranges are not available. I still like adding fresh orange zest for a brighter citrus flavor.

How do I keep the chicken crispy?

I fry the chicken until golden and crispy, then toss it with the sauce right before serving to help maintain its crunch.

Can I make this recipe less sweet?

Yes, I reduce the amount of sugar and honey to suit my taste while still keeping the sauce flavorful.

What can I serve with Orange Chicken?

I enjoy serving it with steamed white rice, fried rice, noodles, or simple stir-fried vegetables for a complete meal.

Conclusion

I find this Orange Chicken recipe to be a fantastic homemade alternative to takeout. The combination of crispy chicken and vibrant orange sauce creates a satisfying dish that feels both comforting and special. Whether I serve it for a quick weeknight dinner or a family meal, it always delivers bold flavor and delicious results.

📖 Recipe:

Orange Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 30 minutes
Yield: 4 servings
Diet: Halal

Print Recipe

Description

A sweet, tangy, and crispy Orange Chicken with golden fried chicken pieces coated in a glossy citrus sauce. This homemade takeout-inspired favorite is packed with bright orange flavor and comes together in just 30 minutes.

Instructions

Season the chicken pieces with salt and black pepper.
Dip each piece into the beaten eggs, then coat with a mixture of cornstarch and flour.
Heat vegetable oil in a pan and fry the chicken until golden brown and crispy. Remove and set aside.
In a saucepan, combine orange juice, orange zest, soy sauce, rice vinegar, sugar, honey, ketchup, garlic, and ginger.
Bring the sauce to a gentle simmer over medium heat, stirring frequently until slightly thickened.
If using, stir in the red pepper flakes for extra heat.
For a thicker sauce, mix the cornstarch and water and stir into the simmering sauce until thickened.
Toss the crispy chicken in the sauce until evenly coated and glossy.
Serve hot over steamed rice or noodles.