I make orange chicken by coating pieces of chicken in a light batter or coating, frying them until crisp, and then tossing them in a sweet‑tangy orange sauce. It’s juicy, flavorful, and a favorite when I want something both comforting and a little bright and citrusy.

Why You’ll Love This Recipe

I love this recipe because:

The contrast between the crispy chicken and the sticky orange sauce is just right
The citrus from fresh orange (juice and sometimes zest) adds freshness that cuts through the sweetness
It feels like takeout, but I get to control the ingredients — less sugar, less oil, fresher flavors
It’s quite flexible: I can adjust heat, sweetness, or even make it more veggie‑loaded or lighter depending on what I have

Ingredients

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

Chicken (boneless, skinless thighs or breasts), cut into bite‑sized pieces
Salt & pepper
Egg (for coating) or an alternative binder
Cornstarch (or potato starch) for coating (and sometimes flour mixed in)
Oil for frying (neutral oil with high smoke point)
Orange juice (fresh squeezed if possible)
Orange zest (optional, for extra citrus aroma)
Soy sauce (or tamari / low‑sodium alternative)
Vinegar (such as rice vinegar or white vinegar)
Sweetener: brown sugar, sugar, honey or similar
Garlic (minced)
Ginger (fresh or ground)
Cornstarch slurry (cornstarch + water) to thicken the sauce
Optional: red pepper flakes or chili for heat; green onions, sesame seeds for garnish

Directions

I follow these steps:

Prep the chicken by cutting into uniform pieces, seasoning with salt & pepper
Coat the chicken: dip in beaten egg (or binder), then in cornstarch (or a mix of cornstarch/flour)
Fry the chicken in oil until golden and crisp. I do this in batches so as not to crowd the pan. Drain excess oil
Make the sauce: In a saucepan or skillet, combine orange juice + zest, soy sauce, vinegar, sweetener, garlic, ginger. Bring to simmer
Thicken the sauce using a cornstarch slurry. Stir until sauce becomes glossy and slightly thick
Toss the fried chicken into the sauce, coating each piece well. Let them simmer together for a minute or two so the flavors meld
Serve hot over white rice or with vegetables. Garnish with sesame seeds, green onions, maybe some additional orange slices or zest

Servings and timing

Serves about 4 people
Prep time: roughly 15–20 minutes
Cook time: about 15–20 minutes
Total time: about 30–40 minutes

Variations

I often change things up depending on what I’m in the mood for or what I have:

Spicy version: add red pepper flakes, chili paste, or a little sriracha to the sauce
Healthier / lighter: bake or air fry the chicken instead of deep‑frying; use less oil; reduce sugar; use lower‑sodium soy sauce
Vegetarian / vegan: substitute chicken with tofu or a plant‑based “chicken” alternative; use suitable binder and coating; use maple syrup or another vegan sweetener
More vegetables: bell peppers, broccoli, snap peas or edamame can be added to make it more balanced
Gluten‑free: swap soy sauce for tamari, use cornstarch or potato starch, and ensure coating flour is gluten‑free

Storage/reheating

I let the orange chicken cool a bit then store it in an airtight container in the fridge; it keeps well for 3–5 days
For longer storage, I freeze portions. Freeze up to about 3 months. Thaw in fridge before reheating
To reheat: I prefer using a skillet on the stovetop over low‑medium heat, adding a splash of water if needed to loosen the sauce. Oven or air fryer also works to help restore crispiness. Microwaving works but usually makes the coating soggy

FAQs

How can I make the chicken extra crispy?

I make the coating mixture dry enough (cornstarch/flour) and ensure the oil is hot before frying. Fry the chicken in small batches so the oil temperature stays up. Sometimes I fry twice for extra crunch.

Can I use chicken breast instead of thighs (or vice versa)?

Yes. Thighs tend to be juicier and more forgiving; breasts are leaner but I have to be careful not to overcook them. Uniform pieces help ensure even cooking.

Is it necessary to use fresh orange juice and zest?

Fresh is best for flavor. The zest adds aroma that juice alone often lacks. But if fresh orange isn’t available, a good quality store‑bought juice without added sweeteners or pulp can work.

How do I adjust the sweetness or tanginess?

I taste the sauce before combining with chicken and adjust: more sweetener if it’s too sour, more vinegar (or a splash more orange) if it needs more tang. Balancing sweet, sour, salty is key.

Can I prepare parts of this recipe in advance?

Absolutely. I can cut and coat the chicken ahead of time, even fry it in advance. The sauce can also be made ahead and reheated. If doing so, I store chicken and sauce separately until ready to combine so the coating doesn’t get too soggy.

Conclusion

Whenever I make orange chicken at home, I feel like I get the best of both worlds: the satisfying crunch and sticky sauce of the restaurant version, but fresher ingredients and more control over flavor. It’s a recipe that always pleases, especially when served hot with rice and maybe some steamed veggies. If I had to pick one dish to impress, this would be it.

Orange Chicken

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Author: Sue
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Main Course
Method: Frying
Cuisine: Asian-Inspired
Diet: Halal

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Description

Orange chicken is a crispy, golden-fried chicken dish tossed in a sticky, sweet-tangy sauce made with fresh orange juice, soy sauce, garlic, and ginger. It's a homemade takeout favorite that's both comforting and vibrant.

Instructions

Season chicken pieces with salt and pepper.
Dip each piece into beaten egg, then coat evenly in cornstarch or a cornstarch-flour mix.
Heat oil in a pan or wok over medium-high heat. Fry chicken in batches until golden and crispy. Drain on paper towels.
In a separate saucepan, combine orange juice, zest, soy sauce, vinegar, sweetener, garlic, and ginger. Bring to a simmer.
Add cornstarch slurry to the sauce. Stir continuously until the sauce thickens and becomes glossy.
Add the fried chicken to the sauce and toss to coat evenly. Simmer for 1–2 minutes to blend flavors.
Serve hot over rice or with vegetables. Garnish with sesame seeds, green onions, or extra zest if desired.

Notes

Double fry the chicken for extra crunch.
Use fresh orange juice and zest for the best flavor.
For a healthier version, bake or air fry the chicken instead of deep-frying.
Store leftovers in an airtight container in the fridge for up to 5 days or freeze up to 3 months.