Orange Chicken is a deliciously crispy and tangy dish that blends juicy chicken pieces with a sweet, zesty orange sauce. The chicken is coated in a crunchy batter that soaks up the bright citrus flavors, making every bite full of both crunch and sweetness. It’s the kind of meal that feels like a little celebration on your plate.
I love making Orange Chicken at home because the smell of the orange sauce simmering fills the kitchen with a fresh, inviting aroma. One of my favorite parts is the perfect balance between the sticky, sweet sauce and the tender chicken inside. It’s always a hit with family and friends, and it’s so much better when you get just the right amount of crust on the chicken.
For serving, I usually pair it with steamed white rice and some simple veggies like broccoli or snap peas to add a bit of crunch and color. It’s a quick and satisfying dinner that feels special even on a busy weeknight. Whenever I make Orange Chicken, it almost feels like having a little takeout treat, but better because it’s homemade and made with love.
Key Ingredients & Substitutions
Chicken: I prefer using boneless, skinless thighs for juiciness, but breasts work fine if you like leaner meat. Just be careful not to overcook them so they stay tender.
Flour & Cornstarch: The mix creates that crispy coating. If you want extra crunch, try using rice flour or all cornstarch. Gluten-free options work well too.
Orange Juice & Zest: Fresh juice and zest bring the best citrus flavor. Bottled juice can be used but fresh really brightens the sauce.
Soy Sauce: It adds saltiness and umami. For less sodium, try low-sodium soy sauce or tamari for a gluten-free option.
Sugar & Rice Vinegar: They balance sweetness and tang. You can swap white sugar for honey or maple syrup if you like a natural sweetener.
How Do You Get the Chicken Coating Crispy and Not Soggy?
The secret to a crispy coating is in two parts: drying and frying properly.
- Pat the chicken pieces dry before coating so the batter sticks better.
- Make sure the oil is hot enough (around 350°F/175°C) before frying. Oil too cold means soggy chicken, too hot means burnt outside and raw inside.
- Don’t crowd the pan; fry in batches. This keeps the oil temperature steady and chicken crispy.
- Drain fried chicken on paper towels or a wire rack to avoid sogginess.
Once crispy, quickly toss chicken in the thickened orange sauce. The sauce clings well but won’t soak in too much, keeping that perfect crunch.
Equipment You’ll Need
- Deep-fry thermometer – I find it helps keep the oil at the right temperature for crispy chicken.
- Large wok or deep frying pan – perfect for frying the chicken evenly and safely.
- Kitchen tongs or slotted spoon – makes it easy to handle and remove fried chicken from hot oil.
- Medium saucepan – ideal for simmering and thickening the orange sauce.
- Whisk – keeps the sauce smooth as it thickens.
- Paper towels or wire rack – for draining the fried chicken and keeping it crispy.
Flavor Variations & Add-Ins
- Spice it up with a dash of Sriracha or red pepper flakes in the sauce for more heat.
- Use chicken wings instead of chunks for playful, finger-licking bites.
- Add in sliced bell peppers or snap peas with the chicken for extra vegetables and crunch.
- Try swapping orange juice for pineapple juice for a tropical twist.
Orange Chicken
Ingredients You’ll Need:
For the Chicken:
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- Vegetable oil, for frying
- 2 teaspoons toasted sesame seeds
- 2 green onions, thinly sliced
- Orange slices, for garnish (optional)
For the Orange Sauce:
- 1 cup fresh orange juice (about 2-3 oranges)
- 1/4 cup soy sauce
- 1/4 cup granulated sugar
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon orange zest
- 1/2 teaspoon red pepper flakes (optional, for a mild heat)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and 15 minutes to cook. You’ll spend a few minutes coating and frying the chicken, while the sauce comes together quickly on the stove. Overall, a tasty dinner ready in under 40 minutes!
Step-by-Step Instructions:
1. Prepare the Chicken:
In a large bowl, mix the flour, cornstarch, salt, and pepper. In another bowl, beat the eggs. Dip each piece of chicken into the beaten eggs, then coat thoroughly with the flour mixture. Place the coated chicken on a plate, ready for frying.
2. Fry the Chicken:
Heat vegetable oil about 2 inches deep in a deep pan or wok until it reaches 350°F (175°C). Fry the chicken in batches to avoid overcrowding, for about 4-5 minutes or until the pieces are golden brown and cooked through. Remove and drain on paper towels.
3. Make the Orange Sauce:
In a medium saucepan, combine the orange juice, soy sauce, sugar, rice vinegar, fresh ginger, garlic, orange zest, and red pepper flakes. Bring the sauce to a gentle boil over medium heat.
4. Thicken the Sauce:
Give the cornstarch slurry a quick stir, then slowly whisk it into the simmering sauce. Stir continuously until the sauce thickens and becomes glossy, about 1 to 2 minutes.
5. Coat the Chicken:
Place the fried chicken into a large bowl and toss with the thickened orange sauce until every piece is well coated.
6. Serve:
Serve the orange chicken over steamed white rice. Sprinkle with toasted sesame seeds, sliced green onions, and garnish with orange slices if you like. Enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken in the refrigerator overnight before cutting and coating it. Pat the pieces dry well to help the batter stick and get crispy.
How Can I Make This Recipe Gluten-Free?
Swap the all-purpose flour for a gluten-free flour blend or use rice flour instead. Also, use tamari or a gluten-free soy sauce to keep the sauce gluten-free.
Can I Prepare the Orange Sauce Ahead of Time?
Absolutely! You can make the sauce in advance and store it in the fridge for up to 2 days. Reheat gently on the stove before tossing with freshly fried chicken for the best texture.
What’s the Best Way to Reheat Leftover Orange Chicken?
To keep the chicken crispy, reheat leftovers in an oven or air fryer at 350°F (175°C) for about 5–8 minutes. Avoid microwaving as it can make the coating soggy.
