This Homemade Orange Chicken is a delicious takeout-inspired dish featuring crispy chicken coated in a sticky, tangy, and sweet orange glaze. Perfect for weeknight dinners or special occasions, it’s easy to make and even better than your favorite restaurant version!
Why You’ll Love This Recipe
- Crispy chicken with a flavorful orange glaze that’s perfectly balanced.
- Made with simple, fresh ingredients.
- A great alternative to takeout—healthier and customizable.
- Quick and easy, ready in under an hour.
- Perfect with steamed rice or stir-fried vegetables.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
- Chicken thighs or breasts
- Cornstarch
- All-purpose flour
- Eggs
- Salt
- Pepper
- Cooking oil
For the Orange Sauce:
- Orange juice (freshly squeezed is best)
- Orange zest
- Soy sauce
- Rice vinegar
- Brown sugar
- Garlic
- Ginger
- Cornstarch (for thickening)
- Water
Directions
For the Chicken:
- Cut the chicken into bite-sized pieces.
- In a shallow bowl, mix the cornstarch, flour, salt, and pepper. In another bowl, whisk the eggs.
- Dip each piece of chicken into the egg, then coat it in the cornstarch-flour mixture.
- Heat oil in a deep skillet or wok over medium-high heat. Fry the chicken in batches until golden brown and crispy, about 5–6 minutes. Remove and drain on paper towels.
For the Orange Sauce:
- In a small saucepan, combine orange juice, orange zest, soy sauce, rice vinegar, and brown sugar. Bring to a gentle simmer over medium heat.
- Add minced garlic and grated ginger, stirring until fragrant.
- In a small bowl, mix the cornstarch with water to create a slurry. Gradually whisk it into the sauce.
- Simmer the sauce until thickened, about 2–3 minutes.
Combining:
- Add the fried chicken to the skillet or wok. Pour the orange sauce over the chicken, tossing to coat evenly.
- Cook for 2–3 minutes, letting the chicken absorb the sauce.
Serving:
- Serve immediately over steamed rice or alongside stir-fried vegetables. Garnish with green onions and sesame seeds if desired.
Servings and Timing
- Servings: 4 servings
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Variations
- Spicy Orange Chicken: Add a pinch of red pepper flakes or a drizzle of sriracha to the sauce.
- Gluten-Free: Use gluten-free soy sauce and substitute cornstarch for the flour in the coating.
- Vegetarian Option: Replace chicken with crispy tofu or cauliflower.
- Honey Orange Chicken: Substitute honey for some or all of the brown sugar for a unique sweetness.
- Lighter Version: Bake or air fry the chicken instead of deep-frying for a healthier option.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze cooked chicken and sauce separately for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Warm in a skillet over medium heat, adding a splash of water to loosen the sauce if needed.
FAQs
Can I use store-bought orange juice?
Yes, but freshly squeezed orange juice delivers the best flavor.
What type of chicken works best?
Boneless, skinless chicken thighs are the juiciest, but chicken breasts work well too.
How do I prevent the chicken from getting soggy?
Fry the chicken in small batches and ensure it’s properly drained on paper towels.
Can I make the sauce ahead of time?
Yes, prepare the sauce and store it in the refrigerator for up to 3 days. Reheat before combining with the chicken.
What can I serve with orange chicken?
Steamed rice, fried rice, noodles, or stir-fried vegetables pair perfectly with orange chicken.
How do I adjust the sweetness of the sauce?
Reduce the brown sugar or add a splash of lemon juice for a tangier flavor.
Can I bake the chicken instead of frying?
Yes, coat the chicken with the same batter, place on a greased baking sheet, and bake at 400°F (200°C) for 20–25 minutes, flipping halfway through.
What if my sauce is too thick?
Thin it out with a little water or orange juice.
Can I use frozen chicken?
Thaw frozen chicken completely and pat it dry before using for best results.
How do I zest an orange without a zester?
Use a fine grater or the small holes on a box grater, being careful not to include the bitter white pith.
Conclusion
Homemade Orange Chicken is a flavorful, crowd-pleasing dish that’s easy to prepare and tastes better than takeout. With its crispy chicken and sweet-tangy sauce, this recipe is sure to become a family favorite. Serve it with rice and veggies for a complete, satisfying meal that you’ll want to make again and again!
Print
Homemade Orange Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying, Stir-Frying
- Cuisine: Asian-American
Description
Crispy chicken bites coated in a flavorful orange glaze make this dish a crowd-pleaser, perfect for dinner or a weekend treat.
Ingredients
For the Chicken:
- 1 1/2 lbs boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 2 large eggs (beaten)
- Oil for frying (vegetable or canola oil)
For the Orange Sauce:
- 1/2 cup orange juice (freshly squeezed or store-bought)
- 1/4 cup soy sauce (low-sodium preferred)
- 1/4 cup granulated sugar
- 2 tbsp rice vinegar (or white vinegar)
- 1 tbsp orange zest
- 1 clove garlic (minced)
- 1/2 tsp fresh ginger (grated)
- 1/4 tsp red chili flakes (optional, for heat)
- 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
Instructions
Prepare the Chicken:
- Set Up the Breading Station:
- In one bowl, mix the cornstarch and flour. In another bowl, beat the eggs.
- Bread the Chicken:
- Dip each chicken piece into the beaten eggs, then coat with the cornstarch-flour mixture. Shake off any excess.
- Fry the Chicken:
- Heat 1-2 inches of oil in a deep skillet or wok to 350°F (175°C). Fry the chicken in batches for 4-5 minutes until golden brown and crispy. Drain on a wire rack or paper towels.
Make the Orange Sauce:
- Combine Sauce Ingredients:
- In a small saucepan, whisk together the orange juice, soy sauce, sugar, rice vinegar, orange zest, garlic, ginger, and red chili flakes (if using). Bring to a simmer over medium heat.
- Thicken the Sauce:
- Stir the cornstarch slurry into the sauce. Cook for 1-2 minutes, stirring constantly, until the sauce thickens. Remove from heat.
Combine and Serve:
- Coat the Chicken:
- In a large skillet or wok, toss the fried chicken with the orange sauce until evenly coated.
- Serve:
- Serve immediately over steamed rice or alongside stir-fried vegetables. Garnish with sesame seeds or chopped green onions if desired.
Notes
- For a healthier version, bake the breaded chicken at 400°F (200°C) for 20-25 minutes, flipping halfway through, instead of frying.
- Add steamed broccoli, snap peas, or bell peppers for extra nutrition and color.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet to maintain crispiness.