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: 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
- ⅓ 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!
GG
My orange chicken came out excellent and of restaurant quality thanks to your very easy to follow recipe. Many thanks!
Christie Lai
Thank you so much for making my recipe and for this 5-star review, GG! So glad you enjoyed it 🙂
Corrie
I just made it tonight and loved it! I did not bread the chicken, rather I cooked the chicken with salt, pepper and garlic powder, for some added seasoning. My family loved it as well! Next time I will have to fry the chicken. Thank you so much!
Christie Lai
Thanks so much for making my recipe, Corrie! Glad your family enjoyed it!
KLC
The best! I’ve tried many orange chicken recipes. This is the winner by far. The sauce is perfect for our tastes and makes the right amount. Thank you for a great recipe.
Christie Lai
Thanks so much for making my recipe, KLC! Glad you found the sauce to be balanced in taste 🙂
Axiomatic
Made this recipe for Christmas dinner and it tasted amazing! Served 9 so I had to place the chicken in the air fryer in batches, and the only consequence of this is the cornstarch sat too long in the sauce. Simply added another slurry to enable the thickening process once heated.
Christie Lai
Thanks so much for making my recipe and glad you enjoyed it for Christmas!
Anu
Just made this, it was so delicious! 😍 Thank you for the recipe!
Christie Lai
Thanks so much for making my recipe, Anu! Happy you enjoyed it!
Patty
Loved it! I feel like I cook the same dishes over and over again, and I was craving Chinese food. Adding this to my regular recipe rotation!!!!! Very easy recipe with ingredients I always have on hand! I served it over rice with some steamed veggies.
Christie Lai
Thanks for making my recipe, Patty! So glad you enjoyed it and it satisfied your tastebuds.
John
Hi Christie. Do you drain the oil after frying the chicken then add the orange sauce? I've never made Chinese food.
Christie Lai
Hi John, yes it's always best to drain the fried chicken on a wire rack or paper towel lined plate as per the instructions. Hope this helps!
Carly
Can I sub frozen orange juice concentrate for the orange juice?
Christie Lai
Yes, but I have to warn that it won't taste as great as freshly-squeezed orange juice unfortunately.
Mari
Wonderful,tasty recipe. Easy to follow directions. It was a hit. Will definitely make again.
Christie Lai
Thanks so much for making my recipe, Mari! Glad it was a hit!
Bev.
This is now a favourite with all the family - seems to suit all palates.
Christie Lai
Thanks so much for making my recipe and for leaving this positive review 🙂 Glad the whole family enjoyed it!
Jay
This is the bomb! My kid's favorite dish is orange chicken. I found this recipe and gave it a try, it's the new favorite. Thank you so much for sharing this with me.
Christie Lai
Thanks for making my recipe and for sharing this positive review, Jay! Glad it's become a new favorite and happy I could share it.
Ekaterina
My wrist hated me for using my manual juicer but it was absolutely worth it! And I really like the recipe itself, with all these details, notes and FAQs, and the possibility to change measurements from the US system to the metric one is wonderful.
Christie Lai
Haha! Glad it was worth the effort and thank you so much for making my recipe! I'm so pleased to hear that all the information and the ability to change from US to metric measurements has been helpful. Have a lovely day!
Oliver
I think i messed up i used bottled orange juice i stead of fresh😂😂😂
Christie Lai
Bottled orange juice should be fine as long as it's not from concentrate or with pulp. Hopefully it worked out in the end for you!
Adol makoi
I did like the recipe because the recipe was intresting
Christie Lai
Thanks so much for making it and I hope you consider giving it a 5-star review!
Katherine
This was one of the best chicken recipes I’ve tried in a while! So authentic, tastes delicious! My whole family enjoyed it—and husband said it was gourmet! Will be keeping this recipe to use again and again. 🙂
Christie Lai
Thank you so much for making my recipe and for leaving this positive review, Katherine! So happy you and your whole family enjoyed it!
Tim
As a pro, this recipe is an absolute banger the fresh OJ separates it from the takeout container. add a little msg to the sauce if you wanna "cheat." I make it for company all the time.
Christie Lai
Thrilled to read this! Thank you so much for making my recipe and for leaving this positive review, Tim!
Sabrina Anzalone
Made this for my family since we don't have our favorite drive thru available where we live and my grandkids love orange chicken. It was a huge hit!! I have to say, it was a lot easier to make that I imagined. It's definitely a recipe we will add to our book to make again...and again.
Christie Lai
Thanks for making my recipe and glad it was a huge hit with your family, Sabrina!
Persia Gran-Freeland
I love that the orange sauce is not so spicy!
Delicious chicken!
Christie Lai
Thanks so much for making it and glad you found it delicious and not so spicy 🙂