Crispy fried chicken tossed in a bright, sweet, and savory orange sauce! This easy orange chicken recipe uses simple ingredients and is ready in 30 minutes. A delicious main that's family-friendly, better-than-takeout, and perfect for busy weeknights!
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My version of orange chicken features bite-sized pieces of chicken thighs coated in cornstarch and fried until crispy, then tossed in a savory, sweet citrus sauce!
It's packed with bright and bold flavors and is best served with white rice or fried rice and veggies!
Chef Andy Kao created this popular Chinese dish in 1987. It was inspired by the flavors and textures of another chicken dish from Hunan, China.
My husband and I love this dish after trying it at Panda Express - there is something so irresistible about crispy chicken coated in a fragrant sweet sauce!
Why This Recipe
- We lightly coat the chicken in cornstarch and shallow-fry it in a small amount of oil for a crisp texture - no wet batter needed and less oil overall.
- Chicken thighs work best after testing different cuts, as they stay juicier and are less likely to dry out.
- Unlike many orange chicken recipes that turn soggy, frying in small batches helps the chicken stay crisp even after the sauce is added.
- This version is not spicy, making it suitable for kids or anyone avoiding heat.
Ingredients & Substitutes
Please scroll to the recipe card below for exact measurements.
- Chicken Thighs: Use skinless, boneless chicken thighs for best texture. Substitution: Use skinless chicken breasts and cook until they reach an internal temperature of 160°F; let carryover cooking bring it to 165°F for tender results.
- Cornstarch: This makes the chicken crispy. Substitution: Potato starch. Avoid using tapioca starch or arrowroot starch as the chicken will stick together in the pan.
- Neutral Oil: Use high-smoke-point oils like avocado, peanut, vegetable, canola/rapeseed, or sunflower oil. Avoid extra-virgin olive oil (smokes at high heat).
- Toasted Sesame Seeds: Look for "roasted" or "toasted" labels. If unavailable, toast raw seeds in a dry pan until fragrant.
- Orange Zest: To add extra citrus aroma - optional but recommended.
- Green Onions:Â To add aroma and color.
Orange Sauce
- Freshly squeezed orange juice (no pulp): Use freshly squeezed oranges and strain out any pulp for a smooth sauce. Substitution: High-quality store-bought orange juice works well - choose one that is not from concentrate and is pulp-free.
- White Vinegar: To add acidity. Substitution: Rice vinegar or apple cider vinegar.
- Brown Sugar: To add sweetness. I'm using light brown sugar, but dark brown sugar works too.
- Regular Soy Sauce: Any all-purpose brand works [I recommend Kikkoman or Lee Kum Kee]. Low-sodium or light soy sauce also work.
- Garlic Cloves: To add flavor. Substitution: Jarred minced garlic.
- Ginger powder: Helps reduce any gamey flavour and distributes evenly throughout the dish. Substitution: Fresh minced ginger.
- Cornstarch: To thicken the sauce. Substitution: Potato starch or tapioca starch.
Note: Most Asian ingredients are typically found at Asian grocery stores, or you can check online.
Instructions
Below are step-by-step instructions on how to make orange chicken:
- Make the sauce: In a small bowl, combine all sauce ingredients and mix until well combined.
- Cube the chicken: Dice the chicken thighs into 1.5-inch pieces. Do not pat dry, as the moisture helps the coating adhere.
- Coat the chicken: Place chicken in a large bowl, add cornstarch, and toss until evenly coated.
- Fry the chicken: Heat vegetable oil in a large pan over medium-high heat. Fry in small batches in a single layer until golden and crispy on both sides, about 6-8 minutes.
- Drain the chicken: Transfer to a wire rack or paper towel-lined plate to remove excess oil and help prevent sogginess.
- Simmer sauce and add chicken: On medium-high heat, bring the sauce to a simmer until thickened, about 1 minute. Add the chicken and toss to coat evenly. Garnish with orange zest, sesame seeds, and green onions. Enjoy!
Expert Tips
- Freshly squeezed orange juice gives the best, brightest flavour compared to store-bought.
- Leave the chicken slightly moist - this helps the cornstarch coat stick properly.
- Cut chicken evenly so it cooks and fries at the same rate.
- Fry in small batches to keep the oil hot and the coating crisp; avoid overcrowding.
- Drain fried chicken on a wire rack or paper towels to remove excess oil and prevent sogginess.
Variations
- Pork version: Swap the chicken with diced pork shoulder and cook to an internal temperature of 145ºF.
- Vegetarian version: Swap the chicken with diced extra-firm tofu and cook until crispy and golden.
- Spicy version: Mix in 1 teaspoon red chili flakes to the sauce.
- Gluten-free version: Replace the soy sauce with tamari sauce or coconut aminos.
Pairing Suggestions
Orange chicken pairs well with:
- Starters: Egg Rolls, Crab Rangoon, Egg Drop Soup, or Hot and Sour Soup.
- Rice Dishes: White Rice or Fried Rice.
- Noodle Dishes: Chow Mein or Lo Mein.
- Vegetable Dishes: Chinese Garlic Bok Choy or Garlic Green Beans.
- Protein Dishes: Mongolian Beef, Bang Bang Shrimp, Egg Foo Young, or Soy Garlic Tofu.
Storage & Reheating
- Leftover orange chicken can last up to 4 days when stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
- Freezer: Orange chicken can be frozen for up to 2-3 months when stored in a freezer-safe bag. To enjoy, defrost overnight in the fridge and reheat in the microwave or on the stovetop until heated through.
FAQ
Orange chicken can be made up to 4 days in advance and stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
Orange chicken can also be made in the air fryer. Lightly spray the basket with neutral oil, then arrange the coated chicken in a single layer with space between each piece. Spray the chicken evenly with oil. Air fry at 400ºF for 10-14 minutes until golden and crispy - no flipping needed. While the chicken cooks, simmer the sauce in a pan until thickened. Add the cooked chicken and toss until evenly coated.
Several factors can prevent crispy chicken: uneven starch coating, oil that isn't hot enough, heat set too low, or an overcrowded pan. Moving the chicken too often while frying can also prevent a proper crust from forming.
📖 Recipe
Quick & Easy Orange Chicken
Ingredients
- 1 lb skinless boneless chicken thighs
- ¼ cup cornstarch
- â…“ cup vegetable oil or any neutral oil
- ½ green onion finely chopped
- 1 tbsp orange zest grated, optional garnish
- 1 tsp sesame seeds toasted kind
Orange Chicken Sauce
- 1 cup orange juice freshly-squeezed, pulp removed (4-5 medium oranges)
- 2 tablespoon white vinegar
- 6 tablespoon brown sugar
- 2 tablespoon regular soy sauce or light soy sauce
- 2 garlic cloves minced
- ¼ teaspoon ginger powder or grated ginger
- 1 tablespoon cornstarch
- ½ tsp red chili flakes optional for spice
Instructions
- In a small bowl, combine all sauce ingredients as listed above and mix until well combined.
- Dice the chicken thighs into 1.5-inch pieces. Do not pat dry, as the moisture helps the coating adhere.
- Place chicken in a large bowl, add cornstarch, and toss until evenly coated.
- Heat vegetable oil in a large pan over medium-high heat. Fry in small batches in a single layer until golden and crispy on both sides, about 6-8 minutes.
- Transfer to a wire rack or paper towel-lined plate to remove excess oil and help prevent sogginess.
- On medium-high heat, bring the sauce to a simmer until thickened, about 1 minute. Add the chicken and toss to coat evenly. Garnish with orange zest, sesame seeds, and green onions. Enjoy!
Lisa Welch
Loved your recipe! Will be sharing your link on my Facebook page. Following you to share more later.
Atlas
The oil burned me so much (my fault). Worth it. I doubled the sauce and made a chicken one and a tofu one. Served with white rice and green beans. Everyone was very impressed and happy.
Christie Lai
Thank you so much making my recipe and for leaving this review, Atlas! Happy that everyone was impressed and enjoyed it despite burning yourself. I highly recommend using an oil guard to shield yourself from any oil splatter - they're relatively cheap and can be found on Amazon or any kitchen stores.
Blake
I've now made this enough that I no longer need to look at the recipe, and this is far and away the best orange chicken I've ever had. I've already gathered the ingredients for tonight.
Absolutely wonderful, thanks Christie!
Christie Lai
Haha I loved reading this! Thank you so much making my recipe so often and for leaving this review, Blake! Glad it's the best one you've tried. Have a lovely day!
OldBikerCook
Hi Christie, I've been making your orange chicken and other recipes for quite a while now and have been thrilled. Last weekend I was being lazy so we decided to get Asian takeout and I ordered orange chicken with the thought of comparing it to your recipe. In short, there is no comparison. It didn't taste anywhere near as good, and when I noticed small strips of orange peel in it I realized what they were doing. They were using orange marmalade instead of orange juice. Using orange juice is a much tastier way of making this dish. There was enough difference to ensure that I won't be ordering orange chicken for takeout again.
I just wanted to let you know about my taste test and to thank you again.
Have a great day!
OBC
Christie Lai
Thank you so much making my recipe and for leaving this review, OBC! Wow I truly appreciate this comparison and you sharing the differences. I'm also shocked by that they used marmalade. Happy that my version satisfies your tastebuds and I hope you also have a great day 🙂