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A bowl of crispy fried chicken pieces coated in a golden sauce, garnished with sesame seeds and chopped green onions, served on a bed of fresh lettuce.

Orange Chicken Recipe

This 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!
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Chinese
Keyword: orange chicken
Servings: 4
Calories: 318kcal
Author: Mandy Applegate

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
US Customary - Metric

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

[adthrive-in-post-video-player video-id="xFw3RZoP" upload-date="2025-09-04T10:01:09+00:00" name="How to Make Crispy Orange Chicken" description="This orange chicken recipe is quick, easy, and delicious." player-type="default" override-embed="default"]

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

Calories: 318kcal | Carbohydrates: 41g | Protein: 28g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 113mg | Sodium: 961mg | Potassium: 641mg | Fiber: 1g | Sugar: 23g | Vitamin A: 226IU | Vitamin C: 34mg | Calcium: 37mg | Iron: 1mg
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