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Tasty Orange Chicken

Featured in Meals That Make the Table Happy.

This version of orange chicken brings crispy bites of fried chicken coated in a sticky-sweet, tangy sauce. Made with fresh orange juice, soy sauce, and spices, it’s perfectly balanced and absolutely flavorful. Green onions and orange zest add a burst of freshness, and the orange glaze thickens just right to cling to every chicken piece. It's a simple yet game-changing way to enjoy a takeout favorite at home.
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Updated on Thu, 27 Mar 2025 22:27:14 GMT
A bowl of rice topped with crispy chicken and orange slices on the side. Pin it
A bowl of rice topped with crispy chicken and orange slices on the side. | mecooking.com

Amazingly crunchy chicken bites soaked in a shiny orange glaze bring this popular Chinese takeout favorite straight to your dinner table. The fresh citrus scent blends with gentle ginger and garlic flavors, delivering a meal that beats your go-to restaurant version. This orange chicken turns basic ingredients into a memorable dish that puts authentic Asian tastes within easy reach.

I tried this recipe dozens of times before figuring out that coating the chicken twice gives you that amazing crunch my family always wants more of. The orange sauce has become a household favorite, with my kids always asking for "chicken with the happy orange sauce."

Key Ingredients For Amazing Results

  • Boneless skinless chicken thighs: Give juicier results and better taste than breast meat, staying soft even when fried hot.
  • Fresh orange juice and zest: Bring natural sweetness and bold citrus kick that you just can't get from store-bought juice.
  • Rice vinegar: Gives that needed zip while keeping the Asian flavor profile authentic.
  • Light soy sauce: Adds savory richness without taking over the orange flavor.
  • Fresh ginger root: Creates a zingy, warm background that powdered ginger just can't match.

Making Your Orange Chicken

Get Ready:
Cut chicken into equal 1-inch chunks so everything cooks the same. Dry them completely with paper towels for extra crispiness.
Mix Your Coating:
Combine cornstarch and flour in a flat dish, adding plenty of salt and pepper. In another bowl, beat eggs until they're smooth.
Coat The Chicken:
Dunk each piece in egg first, then roll in the cornstarch mix, pushing lightly so it sticks well. Set on a wire rack while you finish the rest.
Whip Up The Sauce:
Mix fresh orange juice, zest, sugar, and vinegar in a pot over medium heat. Throw in minced garlic and grated ginger, stirring until you smell the aroma. Add red chili flakes for a touch of heat. Cook until it shrinks by a third.
Fry It Up:
Heat oil to 350°F in a deep pot. Fry chicken in small batches until golden brown, around 4-5 minutes. Put on paper towels to drain.
Put It Together:
Drizzle warm orange sauce over the crispy chicken, gently tossing to cover each piece. Top with fresh orange zest and chopped green onions.
A plate of chicken with rice and vegetables. Pin it
A plate of chicken with rice and vegetables. | mecooking.com

Everyone in my house goes crazy for the orange zest in this dish. My grandma once told me that throwing in extra zest at the end makes everything taste brighter, and that tip turned my okay orange chicken into something really special.

What To Serve With It

This tasty chicken tastes amazing on top of soft jasmine rice that soaks up all that yummy sauce. Add some steamed broccoli or sugar snap peas for a fresh crunch that works well with the rich chicken.

Switch Things Up

Want it hotter? Just use twice the chili flakes and toss in some Szechuan peppercorns. Looking for something lighter? Try cooking the chicken in an air-fryer at 400°F for 12-15 minutes, flipping halfway.

Storing Leftovers

Keep any leftover chicken away from the sauce in sealed containers for up to three days. Heat chicken in a 375°F oven until it crisps up again, then mix with reheated sauce.

A bowl of chicken and rice with a slice of orange on the side. Pin it
A bowl of chicken and rice with a slice of orange on the side. | mecooking.com

I've spent so much time tweaking this recipe, and I've learned that getting restaurant-quality orange chicken comes down to balancing the crunchy texture with just the right sauce thickness. This version nails both parts, creating a dish that always gets compliments at family dinners and parties.

Frequently Asked Questions

→ Can I prepare orange chicken in advance?
It’s best when fresh, but you can make the sauce ahead. Cook the chicken right before eating to keep it crispy.
→ Which oil should I use for frying?
Go for oils like canola, peanut, or vegetable—any with a mild flavor and high heat tolerance works.
→ Are chicken thighs an option instead of breasts?
Totally! Thighs stay juicy and tender, making them a wonderful substitute for chicken breasts.
→ What's the best way to store leftovers?
Keep them in the fridge within a sealed container for up to 3 days. To crisp them up again, use the oven when reheating.
→ What pairs well with orange chicken?
Serve it with rice, noodles, stir-fried veggies, or a crunchy, refreshing Asian-style slaw.

Easy Orange Chicken

Discover how to create crispy orange chicken with a homemade glaze that’s loaded with sweet, tangy flavors. It’s quick to make and so satisfying!

Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes
By: Mariana

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Asian-inspired

Yield: 4 Servings

Dietary: Dairy-Free

Ingredients

→ Chicken Breading

01 Vegetable oil for frying
02 4 boneless, skinless chicken breasts, chopped into small chunks
03 A pinch of salt, to bring out flavor
04 1/3 cup of plain flour
05 3 fresh, large eggs
06 1/3 cup of cornstarch

→ Citrus Sauce

07 2 tablespoons of either rice vinegar or white vinegar
08 1/2 teaspoon of crushed red chili flakes
09 1 tablespoon of cornstarch dissolved in 2 tablespoons of water
10 Zested peel of 1 whole orange
11 1/2 cup of regular white sugar
12 1 cup of freshly squeezed orange juice
13 2 tablespoons of soy sauce
14 2 minced cloves of garlic or a small pinch of garlic powder
15 1/4 teaspoon ground ginger spice

→ Final Touches

16 Finely sliced green onions
17 Extra orange zest for a fresh look

Instructions

Step 01

In a medium saucepan, stir together orange juice, sugar, soy sauce, vinegar, ginger, garlic, and chili flakes. Bring it to a light simmer and let it bubble for about 3 minutes to enhance the flavors.

Step 02

In a small bowl, mix the cornstarch with water until it’s smooth. Slowly pour it into the simmering sauce, stirring constantly. Cook this for roughly 5 minutes until it turns shiny and thick. Toss in the orange zest, then take it off the heat.

Step 03

In one shallow bowl, whisk the eggs until smooth. In another shallow dish, combine flour, cornstarch, and a pinch of salt.

Step 04

One by one, dip the chicken chunks into the beaten egg, followed by a thorough coating with the flour mixture. Lay them aside on a clean plate.

Step 05

Pour oil into a heavy pot, deep enough to submerge chicken pieces, and heat to 350°F. Fry the chicken in portions, flipping occasionally, for 2 to 3 minutes until they’re golden and crispy. Drain excess oil on a plate lined with paper towels.

Step 06

Coat the fried chicken in the warm citrus sauce. Sprinkle with green onions and fresh orange zest on top. Serve hot, and don’t forget extra sauce to pour over steamed rice if you’d like.

Notes

  1. Bring bold, bright flavors of sweet orange and crispy chicken to life in your kitchen with this simple dish.
  2. The leftover sauce tastes great drizzled over veggies or rice later!

Tools You'll Need

  • Sturdy deep cooking pot or a dedicated fryer
  • Thermometer for checking oil temperature
  • Medium-sized saucepan
  • Shallow bowls for prep
  • Absorbent paper towels
  • A whisk for blending

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes eggs
  • Wheat/gluten present (from soy sauce and flour)
  • Contains soy ingredients