Orange Chicken is a classic dish that brings together crispy fried chicken pieces coated in a bright, tangy orange sauce. The sauce is sweet with a hint of citrus zest, making every bite zingy and satisfying. It’s a perfect mix of crunchy, juicy, and sticky in the best way.
I love making Orange Chicken because it’s one of those meals that feels a little special but comes together pretty easily. The sauce has just the right balance of sweetness and a little kick, which makes it a crowd-pleaser every time I serve it. Plus, it’s so fun to watch the sauce thicken up and coat the chicken to perfection—it’s a little kitchen magic I never get tired of.
My favorite way to enjoy Orange Chicken is over fluffy white rice with a side of steamed broccoli. It’s simple, colorful, and makes for a great weeknight dinner or a meal to impress friends. I also like to sprinkle a few sesame seeds and chopped green onions on top for a little extra flavor and crunch, which really takes it up a notch.
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken thighs are my favorite because they stay juicy and tender. Breasts work fine but can dry out faster. For a lighter option, you can bake instead of fry the chicken.
Flour & Cornstarch: The mix helps create a crispy coating. If you’re gluten-free, try using rice flour or a gluten-free flour blend instead of all-purpose flour.
Orange Juice & Zest: Fresh orange juice really brightens the dish. If fresh isn’t available, bottled juice works, but avoid concentrate for a sweeter, more natural flavor. Use zest to add a punch of citrus aroma.
Soy Sauce & Rice Vinegar: These bring a salty tang and balance the sweetness. Low-sodium soy sauce is a good swap if you’re watching salt. For vinegar, apple cider vinegar is a good alternative.
Ginger & Garlic: Fresh is best to give the sauce depth and warmth. Powdered versions may lack that fresh zing but can work in a pinch.
How Do You Get the Chicken Crispy Without It Getting Soggy?
Keeping the chicken crispy under that sticky orange sauce is key. Here’s how I do it:
- Coat the chicken well in the flour and cornstarch mixture—this dry surface helps crispiness.
- Fry in hot oil (around 350°F) in batches so the oil temperature doesn’t drop.
- Drain fried chicken on paper towels and let it rest briefly before tossing in sauce.
- Add the sauce last and toss quickly to coat just before serving to avoid sogginess.
Following these steps means you get that satisfying crunch mixed with the sticky orange glaze. It’s the best of both worlds!
Equipment You’ll Need
- Deep frying pan or wok – This helps you get the chicken crispy and evenly cooked because of the high sides and good heat control.
- Measuring cups and spoons – Keeps your ingredients accurate for the perfect balance of flavors.
- Whisk – Useful for mixing eggs and cornstarch slurry smoothly.
- Slotted spoon or tongs – Handy for lifting the fried chicken out of the oil without excess oil drips.
- Saucepan – Great for simmering and thickening the orange sauce.
- Serving bowl – To toss the chicken in sauce and serve it easily.
Flavor Variations & Add-Ins
- Spicy Kick: Add red pepper flakes or a dash of sriracha to the sauce for some heat.
- Extra Citrus: Mix in lemon or tangerine juice for a different citrus flavor.
- Protein Swap: Use tofu or shrimp instead of chicken for a vegetarian or seafood version.
- Greens & Veggies: Stir-fry some bell peppers, broccoli, or snap peas into the sauce for added crunch and color.
Orange Chicken
Ingredients You’ll Need:
For the Chicken:
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 tsp salt
- ½ tsp black pepper
- 2 large eggs
- Vegetable oil, for frying
For the Orange Sauce:
- 1 cup orange juice (preferably fresh)
- Zest of 1 orange
- ¼ cup soy sauce
- ¼ cup granulated sugar
- 2 tbsp rice vinegar
- 1 tbsp grated fresh ginger
- 2 cloves garlic, minced
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
Garnishes and Serving:
- Cooked white rice
- Orange slices (for garnish)
- Chopped green onions
- Orange zest strips
- Optional: sesame seeds
How Much Time Will You Need?
This recipe takes about 15 minutes prep time and 15-20 minutes cooking time. In around 30-35 minutes total, you’ll have a crispy, sticky, and delicious orange chicken ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Chicken:
In a medium bowl, whisk the eggs until smooth. In another bowl, mix together the flour, cornstarch, salt, and pepper. Dip each chicken piece first into the egg, then coat thoroughly in the flour mixture. This will make your chicken nice and crispy when fried.
2. Fry the Chicken:
Heat vegetable oil in a deep skillet or wok to 350°F (175°C). Fry the coated chicken pieces in batches, being careful not to overcrowd the pan. Cook each batch until the chicken is golden brown and cooked through, about 4-6 minutes. Remove and drain on paper towels to get rid of any extra oil.
3. Make the Orange Sauce:
In a saucepan over medium heat, combine the orange juice, orange zest, soy sauce, sugar, rice vinegar, grated ginger, and minced garlic. Stir and bring the mixture to a simmer.
4. Thicken the Sauce:
Whisk together the cornstarch and water to make a slurry. Slowly add this to the simmering sauce, stirring constantly. Keep cooking and stirring until the sauce thickens and turns glossy, about 2-3 minutes.
5. Coat the Chicken:
Place the fried chicken pieces in a large bowl. Pour the thickened orange sauce over the chicken and toss gently to coat all pieces evenly with the sauce.
6. Serve and Garnish:
Serve the sticky orange chicken over a bed of fluffy cooked white rice. Garnish with orange slices, chopped green onions, and orange zest strips for a fresh touch. Sprinkle some sesame seeds on top if you like an extra nutty crunch.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken in the refrigerator overnight before prepping. Pat it dry with paper towels so the coating sticks well and the chicken fries up crispy.
How Can I Make Orange Chicken Healthier?
Try baking the coated chicken pieces on a wire rack in the oven instead of frying. You can also reduce the sugar in the sauce slightly or use a natural sweetener like honey or maple syrup for a lighter option.
How Do I Store Leftover Orange Chicken?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet or microwave, adding a splash of water or broth to loosen the sauce if needed.
Can I Substitute the Orange Juice?
Fresh orange juice works best for flavor, but you can use bottled orange juice if fresh isn’t available. Avoid concentrated juice to keep the sauce natural and less sweet.
