Easy Orange Chicken
Add Preferred SourceThis easy Orange Chicken is a simple, tasty meal that feels like takeout without the hassle. With crispy chicken coated in a tangy, vibrant sauce, it’s perfect for busy weeknights or whenever you crave something deliciously satisfying. Ready in 40 minutes, the kids love it too!
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!
Orange chicken is my favorite for family dinners or gatherings. It’s easy to tweak for everyone’s tastes, and the leftovers reheat perfectly. You can even prep parts ahead so it’s ready to impress with minimal effort.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Orange Chicken with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Here’s how you can create your own orange chicken bowl at home:
Season and Coat
Start by cutting the chicken into bite-sized pieces and seasoning it with salt and pepper. Toss them in cornstarch to get an even coat. This helps in creating that crispy exterior when fried.
Dip in Egg
After the cornstarch, dip the chicken pieces into a beaten egg, followed by a dredge in corn flour. This double coating ensures a crisp finish.
Fry It Up
Heat vegetable oil in a pan to 350°F (180ºC) and fry the chicken until it’s golden brown on all sides.
You may need to cook in batches to give the chicken pieces some space to fry. Once cooked, transfer the chicken to a dish lined with a paper towel to drain off the excess oil.
Combine Orange Sauce Ingredients
In a separate pot, whisk together the fresh orange juice, orange zest, honey, soy sauce, minced garlic, minced ginger, and rice wine vinegar. Heat until it simmers.
Thicken the Sauce
Dissolve additional cornstarch in water and add it to the simmering sauce to thicken it. Let it cook for a few minutes until it reaches the desired consistency.
Toss Chicken in Sauce
Add the fried chicken pieces to the sauce and toss to coat them evenly. Now, your orange chicken is ready to serve! Garnish with green onion and sesame seeds if desired.
Recipe Notes and Expert Tips
Make your orange chicken even better with my helpful tips:
- Orange Juice: Use freshly squeezed orange juice for the best flavor. It makes a significant difference compared to store-bought.
- Orange Type: Navel or Valencia oranges are great for orange chicken due to their sweetness and the amount of juice they provide. Ensure they are fresh to maximize the flavor.
- Chicken Thighs: Boneless skinless chicken thighs can be used instead of boneless skinless chicken breasts. They offer more flavor and tend to be juicier and more forgiving during cooking.
- Frying Tips: Make sure your oil is hot enough before adding the chicken to guarantee it gets crispy and doesn’t absorb too much oil.
- Sauce Consistency: Simmer the sauce just until it thickens to avoid it becoming too gooey. The consistency should coat the back of a spoon lightly. If you prefer a thicker sauce, you can add more cornstarch mixture. For a thinner sauce, simply reduce the amount.
- Flavor Balance: Taste your sauce as you cook and adjust the sweetness or tartness to your liking. Sometimes a little extra honey or a splash more vinegar can balance the flavors perfectly.
- Spice it Up: To add more heat to the orange sauce, include additional red pepper flakes or a bit of chili paste to the sauce while cooking. Adjust according to your spice preference.
- Gluten-Free: To make gluten-free orange chicken, use tamari instead of soy sauce and ensure your cornstarch and other ingredients are certified gluten-free.
How to Store Leftovers
Storing leftovers properly is key to enjoying your orange chicken a second time around. Here’s how to keep it fresh and tasty:
- Cool and Airtight: Allow the orange chicken to cool to room temperature before placing it in an airtight container.
- Separate Sauce: If you prefer, you can store the sauce separately from the chicken to help maintain the crispiness of the chicken coating when reheating. Just toss them together after reheating for fresh-tasting results.
- Refrigerate: Store the orange chicken in the fridge as soon as it has cooled. It’s best to consume it within 2-3 days.
- Reheating: To reheat, simply place the orange chicken in a skillet over medium heat or an air fryer until warmed through. You can also use a microwave, but be sure to cover it to retain moisture. It will lose its crispiness in the microwave.
What to Serve with Orange Chicken
Here are some ideas to complement the sweet and tangy flavors of the dish:
Choose the Right Rice
Rice is a classic side for orange chicken. You can go with steamed white rice, or brown rice for a healthier alternative. Fried rice is great for a heartier, more filling option, and cauliflower rice is an excellent low-carb alternative that pairs well with the bold flavors of the sauce.
Add Some Greens
To balance out the sweetness of the orange chicken, serve it with steamed broccoli or a green bean stir-fry. The freshness of the greens contrasts nicely with the richness of the main dish, making for a balanced plate.
Even More Sides
For a more elaborate meal, try adding spring rolls or dumplings as an appetizer. Also, a simple cucumber salad dressed with vinegar can add a refreshing touch to the meal, cutting through the sweetness and richness of the orange chicken.
More Chicken Recipes You Will Love
I love how versatile chicken is; take a look at these recipes so you can mix up your menu!
Ingredients
- 2 chicken breasts cubed
- Salt and pepper
- ¼ cup cornstarch
- 1 egg beaten
- ¼ cup corn flour
- Vegetable oil for frying
Orange Sauce:
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 cup fresh orange juice
- Zest of half an orange
- ¼ cup honey
- ¼ cup soy sauce
- 1 tablespoon rice vinegar
- 2 garlic cloves minced
- 1 tablespoon red pepper paste or sambal olek
- 1 teaspoon ginger minced
To Serve:
- Green onions
- Sesame seeds
Instructions
- Season the chicken with salt and pepper. Add the cornstarch and mix well, let it sit for a few seconds. Dip in the egg and lastly in the corn flour.2 chicken breasts, Salt and pepper, ¼ cup cornstarch, 1 egg, ¼ cup corn flour
- Heat the oil to 350°F (180ºC) and fry until browned on every side. Transfer to a dish with kitchen towels to remove excess grease.Vegetable oil
- Mix cornstarch with water until it dissolves.1 tablespoon cornstarch, 2 tablespoons water
- In a pot, combine the orange juice, orange zest, honey, soy sauce, garlic, red pepper paste, ginger and rice vinegar and bring to a simmer. Add the cornstarch mixture and cook for a couple of minutes, until it starts to thicken.1 cup fresh orange juice, Zest of half an orange, ¼ cup honey, ¼ cup soy sauce, 1 tablespoon rice vinegar, 2 garlic cloves, 1 tablespoon red pepper paste, 1 teaspoon ginger
- Add the chicken to the sauce and toss until fully covered.
- Serve with greens, green onions and sesame seeds.Green onions, Sesame seeds
Video
Notes
- Orange Juice: Use freshly squeezed orange juice for the best flavor. It makes a significant difference compared to store-bought.
- Orange Type: Navel or Valencia oranges are great for orange chicken due to their sweetness and the amount of juice they provide. Ensure they are fresh to maximize the flavor.
- Chicken Thighs: Boneless skinless chicken thighs can be used instead of boneless skinless chicken breasts. They offer more flavor and tend to be juicier and more forgiving during cooking.
- Frying Tips: Make sure your oil is hot enough before adding the chicken to guarantee it gets crispy and doesn’t absorb too much oil.
- Sauce Consistency: Simmer the sauce just until it thickens to avoid it becoming too gooey. The consistency should coat the back of a spoon lightly. If you prefer a thicker sauce, you can add more cornstarch mixture. For a thinner sauce, simply reduce the amount.
- Flavor Balance: Taste your sauce as you cook and adjust the sweetness or tartness to your liking. Sometimes a little extra honey or a splash more vinegar can balance the flavors perfectly.
- Spice it Up: To add more heat to the orange sauce, include additional red pepper flakes or a bit of chili paste to the sauce while cooking. Adjust according to your spice preference.
- Gluten-Free: To make gluten-free orange chicken, use tamari instead of soy sauce and ensure your cornstarch and other ingredients are certified gluten-free.
Storage and Reheating Instructions
- Cool and Airtight: Allow the orange chicken to cool to room temperature before placing it in an airtight container.
- Separate Sauce: If you prefer, you can store the sauce separately from the chicken to help maintain the crispiness of the chicken coating when reheating. Just toss them together after reheating for fresh-tasting results.
- Refrigerate: Store the orange chicken in the fridge as soon as it has cooled. It’s best to consume it within 2-3 days.
- Reheating: To reheat, simply place the orange chicken in a skillet over medium heat or an air fryer until warmed through. You can also use a microwave, but be sure to cover it to retain moisture. It will lose its crispiness in the microwave.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
I love how detailed this recipe is! That, plus the tips and tricks and the recipe card make this my new favorite recipe site. My 10-year-old has wanted me to make him homemade orange chicken for months.
So pleased you find the site easy and helpful, that’s lovely to hear.