Orange Chicken Recipe

The tantalizing aroma of sweet, tangy sauce coating perfectly crispy chicken pieces is enough to make anyone’s mouth water. Orange chicken is a beloved Chinese-American dish that delivers an irresistible combination of flavors and textures in every bite. This homemade version rivals any takeout option, offering the perfect balance of zesty orange, subtle sweetness, and savory umami notes. You’ll learn how to create restaurant-quality orange chicken right in your kitchen, with crispy exterior, tender meat, and that signature glossy sauce that clings beautifully to each morsel.

Why You’ll Love This Recipe

This orange chicken recipe stands out from other Chinese chicken recipes because it delivers authentic flavor without requiring specialty ingredients or complicated techniques. The contrast between the crunchy exterior and juicy interior creates a textural masterpiece that’s utterly satisfying. The sauce achieves the perfect balance – not too sweet, not too sour, with that distinctive orange flavor shining through beautifully.

What makes this recipe truly special is how quickly it comes together. Unlike takeout that can become soggy during delivery, this homemade version ensures each piece maintains its delightful crispiness until the moment you take a bite. The vibrant orange sauce creates a visually stunning dish that’s equally impressive for family dinners or entertaining guests. Plus, you can adjust the spice level to suit your preference, making it versatile for every palate.

Ingredients

For the Chicken:

• 2 pounds (900g) boneless, skinless chicken thighs or breasts, cut into 1-inch chunks
• 2 large eggs, beaten
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup (125g) cornstarch
• Vegetable oil for frying

For the Orange Sauce:

• 1 cup (240ml) orange juice (freshly squeezed yields the best flavor)
• 1/2 cup (100g) granulated sugar
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1/4 cup (60ml) water
• 1 tablespoon orange zest (from about 1 large orange)
• 3 cloves garlic, minced
• 1 teaspoon ginger, freshly grated
• 1/4 teaspoon red pepper flakes (adjust to taste)
• 1 tablespoon cornstarch mixed with 1 tablespoon water

For Garnish:

• 3 green onions, thinly sliced
• 1 tablespoon sesame seeds
• Extra orange zest (optional)

The fresh orange juice and zest are critical components that give this orange chicken its signature bright, citrusy flavor that simply can’t be achieved with artificial alternatives.

Pro Tips

Achieve the Perfect Crunch: The secret to restaurant-quality orange chicken lies in the double-frying technique. After the initial fry, let the chicken pieces rest for 5 minutes, then fry them again at a slightly higher temperature for 2-3 minutes. This creates an incredibly crispy exterior that won’t become soggy, even after being coated with sauce. This technique is what separates mediocre orange chicken from exceptional orange chicken.

Master the Sauce Consistency: The perfect orange sauce should be glossy and thick enough to coat the back of a spoon, but not so thick it becomes gloopy. The key is adding the cornstarch slurry gradually while the sauce simmers, whisking continuously until it reaches the ideal consistency. If your sauce becomes too thick, simply whisk in a tablespoon of water at a time until corrected.

Balance the Flavors: The hallmark of outstanding orange chicken is achieving the perfect balance between sweet, tangy, and savory elements. Taste your sauce before adding the chicken and adjust as needed – a little more orange juice for tanginess, a touch more sugar for sweetness, or additional soy sauce for savory depth. Remember, it’s easier to add more of an ingredient than to dilute it once it’s in the mixture.

Instructions

Step 1: Prepare the Chicken

In a large bowl, combine the chicken pieces with beaten eggs, salt, and pepper, ensuring each piece is well-coated. Place the cornstarch in a separate shallow dish. Working in batches, dredge the egg-coated chicken in cornstarch, shaking off excess, and transfer to a plate. Allow the coated chicken to rest for 5 minutes before frying, which helps the coating adhere better during cooking.

Step 2: Fry the Chicken

Heat vegetable oil in a large, heavy-bottomed pot or deep skillet to 350°F (175°C). Use enough oil to submerge the chicken pieces halfway. Working in batches to avoid overcrowding, carefully add chicken pieces to the hot oil. Fry for 3-4 minutes until golden brown and cooked through. Transfer to a wire rack or paper towel-lined plate to drain excess oil. For extra crispiness, allow the chicken to rest for 5 minutes, then fry again briefly at 375°F (190°C).

Step 3: Prepare the Orange Sauce

While the chicken is resting, prepare your sauce. In a medium saucepan over medium heat, combine orange juice, sugar, rice vinegar, soy sauce, water, orange zest, minced garlic, grated ginger, and red pepper flakes. Bring to a gentle simmer and cook for about 5 minutes, allowing the flavors to meld together. The kitchen will fill with a gorgeous citrusy aroma that’s the hallmark of great orange chicken.

Step 4: Thicken the Sauce

Whisk the cornstarch and water mixture again (it settles quickly) and slowly pour it into the simmering sauce while whisking constantly. Continue to simmer and stir for 1-2 minutes until the sauce thickens enough to coat the back of a spoon. The sauce should appear glossy and have a consistency similar to warm honey. Remove from heat once it reaches your desired thickness.

Step 5: Combine and Serve

Add the fried chicken pieces to the sauce and gently toss until each piece is thoroughly coated. If your saucepan isn’t large enough, transfer both the sauce and chicken to a larger bowl for easier mixing. Garnish with sliced green onions, sesame seeds, and additional orange zest if desired. Serve immediately while still hot and crispy, alongside steamed rice or vegetables for a complete meal.

Variations

Spicy Orange Chicken: Transform this orange chicken recipe into a fiery delight by doubling the red pepper flakes and adding 1-2 tablespoons of sriracha or sambal oelek to the sauce. For an authentic Sichuan-inspired heat, incorporate 1 tablespoon of doubanjiang (spicy fermented bean paste) and a few dried Sichuan peppercorns for that distinctive numbing sensation.

Healthy Orange Chicken Alternative: Create a lighter version by skipping the deep frying. Instead, toss chicken pieces in 2 tablespoons of oil mixed with 1 tablespoon cornstarch, then bake at 425°F (220°C) for 15-20 minutes until crispy and cooked through. You can also substitute honey for sugar and reduce the amount by half for a less sweet, more natural flavor profile. This variation maintains the essence of orange chicken while significantly reducing calories.

Vegetarian Orange “Chicken”: Replace chicken with 14 ounces of extra-firm tofu (pressed and cubed) or 2 cups of cauliflower florets for a plant-based alternative. The tofu version works beautifully with the same coating and frying method, while cauliflower can be roasted at high heat until crispy before being tossed in the sauce. These vegetarian versions capture the same flavor profile as traditional orange chicken while accommodating different dietary preferences.

Storage and Serving

This orange chicken is best enjoyed immediately after preparation when the chicken is at its crispiest. However, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, arrange the chicken pieces on a baking sheet and warm in a 350°F (175°C) oven for 8-10 minutes, which helps restore some crispiness. Avoid microwave reheating, as it will make the chicken soggy.

For an authentic Chinese restaurant experience, serve your orange chicken over a bed of steamed jasmine or long-grain white rice, which provides the perfect neutral canvas to soak up the delicious sauce. For a complete meal, add steamed broccoli or stir-fried vegetables like bell peppers and snap peas on the side. You can also create a homemade “takeout” feast by pairing this dish with vegetable spring rolls, hot and sour soup, or simple cucumber salad dressed with rice vinegar and sesame oil.

FAQs

Can I make orange chicken ahead of time?
You can prepare the components separately in advance. Fry the chicken and make the sauce up to a day ahead, storing them separately in the refrigerator. When ready to serve, reheat the chicken in a 350°F oven until crispy (about 10 minutes), warm the sauce on the stovetop, then combine just before serving.

Can I use bottled orange juice instead of fresh?
Fresh orange juice provides the brightest, most authentic flavor for orange chicken, but bottled juice will work in a pinch. If using bottled, look for 100% juice with no added sugar, and increase the orange zest to compensate for the less vibrant flavor.

Why is my chicken not crispy?
The most common reason is oil temperature. If it’s too low, the chicken absorbs oil and becomes soggy; too high, and it burns before cooking through. Use a thermometer to maintain 350°F for the first fry. Also, avoid overcrowding the pan, which drops the oil temperature significantly.

How can I make the orange flavor stronger?
For more intense orange flavor in your orange chicken, double the orange zest, add 1 tablespoon of orange marmalade to the sauce, or reduce the orange juice by half before adding other sauce ingredients to concentrate the flavor.

Is orange chicken authentic Chinese food?
Traditional orange chicken is a Chinese-American creation, popularized by restaurants like Panda Express. It’s inspired by Chinese tangerine chicken (chen pi ji) but adapted to American tastes with a sweeter, less spicy profile and different cooking techniques.

Conclusion

This Orange Chicken is comfort food at its finest — crispy, tangy, sweet, and utterly irresistible. It’s the perfect balance of authentic flavors and accessible ingredients that brings restaurant-quality Chinese-American cuisine right to your dinner table. It’s the kind of dish that transforms an ordinary weeknight into a special occasion, impressing family and friends while satisfying those takeout cravings. Master this recipe, and you’ll never need to order orange chicken for delivery again—your homemade version will always be superior, fresher, and ready exactly when you want it.

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