Name: ORANGE CHICKEN
Prep time: 15 min
Cook time: PT-488354H34M
Total time: PT-488354H34M
Cuisine: American-Chinese
Ingredients: 1.5 lbs boneless chicken (breast or thighs), cut into 1″ bite-size pieces; 1 egg, beaten; 1 cup cornstarch (or 3/4 cup cornstarch + 1/4 cup flour blend); Salt & pepper, to taste; Oil, for frying; 1/2 cup fresh orange juice; 1 tbsp orange zest; 1/4 cup light brown sugar (or granulated sugar); 2 tbsp soy sauce; 1 tbsp rice vinegar (or white vinegar); 1 tsp fresh ginger, minced or grated; 2 cloves garlic, minced; 1 tbsp cornstarch mixed with 2 tbsp water (slurry); 1/4 tsp red pepper flakes or crushed chili (optional); Chopped scallions, for garnish (optional); Extra orange zest, for garnish (optional)

I made this Orange Chicken to recreate that sweet, tangy, and slightly spicy takeout favorite—but fresher, more flavorful, and totally homemade. Tender, crispy chicken bites coated in a sticky orange-ginger sauce, ready in about 30–40 minutes

ORANGE CHICKEN .

Why I’ll Love This Recipe

I love how this dish balances bright citrus with savory and a hint of heat. The crispy exterior contrasts so well with the glossy sauce, and cooking it at home means I control the sweetness and spice levels. Plus, it’s ready quicker than ordering in—about half an hour from start to finish.

Ingredients

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

For the chicken

Boneless chicken (breast or thighs), cut into 1″ bite-size pieces
Egg, for dredging
Cornstarch (or cornstarch + flour blend)
Salt & pepper
Oil, for frying

For the orange sauce

Fresh orange juice
Orange zest
Light brown sugar (or granulated sugar)
Soy sauce
Rice vinegar (or white vinegar)
Fresh ginger, minced or grated
Garlic, minced
Cornstarch slurry (cornstarch + water)
(Optional) Red pepper flakes or crushed chili for a little heat

Garnish (optional but recommended)

Chopped scallions
Extra orange zest

Directions

I season the chicken with salt and pepper, then dip each piece in beaten egg and coat it in cornstarch (or a cornstarch-flour blend).
I heat oil to about 350°F and fry the chicken in batches until golden and fully cooked, around 6–8 minutes. Then I let them drain on a rack or paper towels.
In a separate pan, I whisk together orange juice, sugar, soy sauce, vinegar, ginger, garlic, zest, and chili flakes. I bring it to a simmer.
I stir in the cornstarch slurry and simmer the sauce until thickened, about 2–3 minutes.
I toss the fried chicken in the sauce until everything’s well coated, cooking together for a final minute.
I serve it hot, garnished with scallions and a bit more zest, usually over steamed rice.

Servings and timing

Makes about 4 servings
Prep time: ~15 minutes
Cook time: ~15–20 minutes
Total time: ~30–35 minutes

Variations

I use chicken thighs for more juiciness, but breasts work well too.
For extra crunch, I sometimes double-fry the chicken—once at a lower temp, then again hotter.
I like to turn up the heat with sriracha or sambal in the sauce.
For a lighter version, I shallow-pan fry and cut the sugar in half or use honey instead.
I’ve also swapped the chicken for firm tofu, pressing and coating it the same way.

Storage/reheating

I store leftovers in an airtight container in the fridge for 3 to 5 days.
I reheat it in a skillet over low heat, adding a splash of water to loosen the sauce, or microwave it until warm.
I can also freeze it for up to 3 months and thaw it overnight in the fridge before reheating.

FAQs

What’s the best chicken cut for this recipe?

I prefer using chicken thighs because they stay moist and flavorful, but chicken breasts also work if I cook them carefully.

Can I make the sauce ahead of time?

Yes, I often prep the sauce a day in advance and reheat it before tossing in the chicken.

How do I get extra crispy chicken?

I double-fry it—first at a lower temperature, then again hotter to crisp it up perfectly.

Is orange chicken authentic Chinese food?

It’s more of an American-Chinese dish, popularized by takeout restaurants, but I still love making it at home.

How can I make it less sweet or spicy?

I reduce the sugar or use honey for a milder sweetness, and I add chili gradually or skip it entirely if I want no heat.

Conclusion

I love serving this Orange Chicken when I want something satisfying, restaurant-style, and quick. It’s customizable, crowd-pleasing, and reheats beautifully for later. This homemade version often tastes better than takeout—less greasy, more vibrant, and just as indulgent.