Orange Chicken is a delicious Chinese-American dish featuring crispy fried chicken coated in a sweet, tangy, and slightly spicy orange sauce. I love making this recipe at home because it’s even better than takeout – fresh, flavorful, and satisfying. Whether I’m serving it over rice or with steamed vegetables, it’s always a hit.

Why You’ll Love This Recipe

I enjoy how this Orange Chicken balances savory and sweet flavors with just the right amount of spice. The chicken comes out golden and crispy, and the orange sauce clings to every piece, making each bite flavorful. It’s easy to prepare in under an hour, and it’s perfect for both weeknight dinners and special occasions. Plus, it reheats beautifully.

Ingredients

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

For the Chicken:

1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 eggs
1 cup cornstarch
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
Vegetable oil, for frying

For the Orange Sauce:

1 cup orange juice (preferably fresh)
⅓ cup granulated sugar
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon orange zest
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
½ teaspoon red pepper flakes (optional, for heat)
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Directions

In a large bowl, I whisk the eggs. In another bowl, I combine the cornstarch, flour, salt, and pepper.
I dip each piece of chicken into the egg mixture, then dredge it in the flour mixture, coating evenly.
I heat about 2 inches of vegetable oil in a deep pan or skillet over medium-high heat. Once hot, I fry the chicken in batches until golden brown and crispy, about 4–5 minutes per batch. I transfer the cooked chicken to a paper towel-lined plate.
To make the sauce, I combine the orange juice, sugar, soy sauce, rice vinegar, orange zest, garlic, ginger, and red pepper flakes in a saucepan over medium heat. I bring it to a simmer.
I stir in the cornstarch slurry and cook the sauce, stirring frequently, until it thickens, about 2–3 minutes.
I add the fried chicken to the sauce and toss to coat evenly. I let it simmer for a minute or two to soak up the flavor.
I serve it hot over white rice or with steamed vegetables.

Servings and timing

This recipe serves 4 people. It takes about 15 minutes to prep and 30 minutes to cook, making the total time roughly 45 minutes.

Variations

Sometimes I swap out the chicken for tofu or shrimp for a different protein. I’ve also added steamed broccoli or snow peas to the pan for extra vegetables. When I want a spicier version, I increase the red pepper flakes or add a dash of sriracha to the sauce. For a low-carb option, I’ve served it over cauliflower rice.

Storage/Reheating

I store leftover orange chicken in an airtight container in the refrigerator for up to 3 days. To reheat, I use a skillet over medium heat to bring back the crispiness, or I microwave it for a quick option. If the sauce thickens too much in the fridge, I add a splash of water when reheating.

FAQs

How do I keep the chicken crispy after adding the sauce?

To keep it crispy, I make sure the sauce isn’t too watery and I toss the chicken in it right before serving. For extra crispiness, I fry the chicken twice.

Can I use chicken breasts instead of thighs?

Yes, I often use chicken breasts. They cook a little quicker and are leaner, but still work well with the sauce.

Is this dish very spicy?

Not at all, unless I add extra red pepper flakes. I can easily adjust the spice level to my preference.

Can I make this dish ahead of time?

Yes, I prepare the sauce and chicken separately, then combine and reheat when I’m ready to serve.

What should I serve with Orange Chicken?

I like serving it with white rice, fried rice, or steamed broccoli. It also pairs well with lo mein or a crisp cabbage slaw.

Conclusion

This Orange Chicken recipe brings bold, sweet, and zesty flavors to the table in just under an hour. I love how easy it is to prepare and how much better it tastes than takeout. Whether I’m cooking for my family or just want a cozy solo dinner, this dish is always a satisfying choice.