Orange Chicken

Craving that crispy, sweet, and tangy Orange Chicken you get from your favorite Chinese restaurant? This homemade version is absolutely irresistible—juicy chicken bites coated in a crunchy, golden crust and tossed in a bright, zesty orange sauce that’s bursting with flavor.

What makes this recipe a total standout? It’s shockingly easy and way better than takeout—no mystery ingredients, just real, fresh flavors. Each bite packs a punch of citrus, a touch of heat, and the perfect balance of sweet and savory.

This is the ultimate weeknight treat for your family or a crowd-pleasing dish for your next gathering. My love for Orange Chicken started with Friday night takeout, but now, making it at home is a tradition!

Why You'll Love This Recipe

• Crispy on the outside, tender on the inside—every bite is pure comfort food
• The vibrant homemade orange sauce is fresh, zesty, and not overly sweet
• It comes together in under an hour, making it weeknight-friendly
• Easily customizable for spice level or dietary needs

Key Ingredients for Orange Chicken

See recipe card below for full list of measurements, ingredients, and instructions.

Chicken Thighs

Boneless, skinless chicken thighs are the star of this dish. They stay juicy and flavorful, even after frying, and deliver the most tender texture. Cut them into bite-sized pieces for even cooking. You can substitute chicken breast if you prefer a leaner option, but thighs keep things moist and delicious.

Fresh Orange Juice and Zest

Freshly squeezed orange juice gives the sauce its signature tangy-sweet flavor, while orange zest adds an intense citrus aroma. Go for navel oranges if you can! Bottled juice works in a pinch, but the result won’t be as vibrant. Add extra zest if you want more punch.

Cornstarch

Cornstarch coats the chicken, creating a crunchy, golden crust when fried. It’s also the secret to thickening the orange sauce, giving it that glossy, restaurant-style finish. If you’re out of cornstarch, potato starch or even arrowroot powder can work as substitutes.

Soy Sauce

Soy sauce brings a rich, umami depth to the sauce and balances the sweetness. Light soy sauce is best for a clean taste, but you can use tamari for a gluten-free option.

Rice Vinegar

Rice vinegar adds a gentle tang that keeps the sauce from tasting too sweet. If you don’t have rice vinegar, white wine vinegar or apple cider vinegar will do, but use a little less as they’re stronger.

Instructions for Orange Chicken

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the Chicken

Pat the chicken pieces dry with a paper towel. Season with salt and black pepper. Set up a breading station: one bowl with beaten eggs, another with the cornstarch and flour mixed together.

Coat and Fry the Chicken

Dip each chicken piece in the egg, then dredge it in the cornstarch-flour mixture until evenly coated. Heat about 1 inch of vegetable oil in a deep skillet or wok over medium-high heat. Once hot (about 350°F), fry the chicken in batches for 4 to 5 minutes, turning occasionally, until golden brown and crispy. Drain on a paper towel-lined plate.

Make the Orange Sauce

Discard the oil, wipe out the pan, and return to medium heat. Add a drizzle of fresh oil, then sauté the ginger and garlic for about 30 seconds until fragrant. Stir in orange juice, orange zest, sugar, soy sauce, rice vinegar, and red pepper flakes (if using). Bring to a simmer.

Thicken the Sauce

In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry. Pour the slurry into the simmering sauce, stirring constantly, until the sauce thickens and becomes glossy—about 1 to 2 minutes.

Toss the Chicken in Sauce

Add the fried chicken pieces to the pan, tossing well to coat every piece in the beautiful orange sauce. Warm through for a minute.

Serve

Serve immediately over steamed white rice. Garnish with sliced green onions and a sprinkle of sesame seeds for extra flavor and crunch.

Recipe Variations

Lighten It Up

For a lighter alternative, skip the deep frying and bake or air-fry the coated chicken at 425°F for 20-22 minutes, flipping halfway until crisp and cooked through. You’ll still get plenty of crunch with less oil.

Spice It Up

If you love extra heat, add a chopped fresh chili or increase the crushed red pepper flakes in the sauce. A drizzle of chili oil at the end is also delicious!

Make It Gluten-Free

Swap the all-purpose flour and soy sauce for gluten-free flour and tamari. Double-check your cornstarch and rice vinegar to be sure they’re gluten-free, too.

Veggie-Only Option

Replace the chicken with crispy tofu or cauliflower florets for a vegetarian twist. Prepare and cook them the same way as the chicken for a plant-based treat.

Orange-Lemon Fusion

Blend in some lemon juice and zest with the orange for a citrusy twist that’s bright and refreshing.

Serving Suggestions

Orange Chicken pairs perfectly with steamed white or jasmine rice, soaking up every drop of that delicious sauce. For a takeout-style feast, serve alongside stir-fried broccoli, snap peas, or bok choy. Don’t forget the green onions and sesame seeds on top for a burst of flavor and color!

Storage and Reheating

Store leftover Orange Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat or microwave in short bursts, stirring occasionally until heated through. For best texture, reheat chicken in the oven at 350°F for 10-12 minutes. Freeze in a sealed container for up to 2 months; thaw overnight in the fridge before reheating.

Frequently Asked Questions About Orange Chicken (FAQ)

Q: Can I use chicken breast instead of thighs?
A: Absolutely! Chicken breast works well and is slightly leaner. Just be careful not to overcook, as breast meat can dry out more easily than thighs.

Q: Can I make Orange Chicken ahead of time?
A: Yes—prep and fry the chicken ahead, then store separately from the sauce. When ready to serve, reheat the chicken in the oven to re-crisp, warm the sauce, and toss together.

Q: Is this recipe spicy?
A: The base recipe is mild, but you can add more crushed red pepper flakes or fresh chili to bring up the heat if you like it spicy.

Ready for homemade takeout that tastes even better than the real thing? There’s nothing like a plate of fresh, zesty Orange Chicken to brighten your night. Give this recipe a try, and don’t forget to leave a comment and rating below—I love hearing how it turns out for you!