This post may contain affiliate links, please see our privacy policy for details
Prep 15 minutesmins
Cook 30 minutesmins
Total 45 minutesmins
Let’s make crispy, juicy fried chicken tossed in an irresistible sweet, savory, and sticky orange sauce. This easy, better-than-takeout orange chicken is the perfect weeknight dish that the whole family will love.
Orange chicken is my go-to order every time I get Chinese takeout. What’s not to love about the crispy and juicy tender chicken coated in perfectly balanced sweet and savory sticky, golden orange sauce?
So let’s save some money by making this easy orange chicken recipe at home. Plus, this homemade orange chicken recipe tastes even better than Panda Express.
Orange chicken is a Chinese-American dish made with crispy, bite-sized pieces of boneless chicken that are battered and deep-fried, then tossed in a sweet, savory, and glossy sauce. The orange sauce is made with fresh orange juice, zest, soy sauce, oyster sauce, vinegar, garlic, ginger, and sugar.
You can find all the ingredients for this orange chicken recipe at your local grocery store. Full measurements and links to the ingredients I used are listed in the recipe card below.
Chicken
Chicken thighs: are my favorite cut for frying because they yield juicy results every time. You can also use chicken breasts or tenders.
Salt and White Pepper: to season the chicken.
Egg: acts as a binding ingredient for the cornstarch and the chicken.
Cornstarch: used to batter the chicken. It provides a light, crumbly, crispy exterior to the chicken.
Neutral Oil: for frying. Be sure to use a neutral-flavored oil with a high smoke point, such as vegetable oil, canola oil, peanut oil, or avocado oil.
Orange Sauce
Orange Juice and zest: fresh orange juice and zest will have the most authentic flavor.
Soy Sauce: adds a savory, umami salty element.
Oyster Sauce: adds a savory, umami, slightly sweet, briny flavor.
White Vinegar: adds a distinct sour and tart acidic layer to the sauce.
Brown Sugar: balances out the acidic and salty ingredients.
Garlic and Ginger: the main aromatics in the sauce.
Cornstarch and Water: to thicken the orange sauce.
Substitutions and Additions
Substitutions
All-purpose flour: an alternative to cornstarch for the batter.
Protein: Instead of chicken, you can use pork, beef, or firm tofu.
Orange juice: store-bought orange juice can be an alternative remember to reduce the amount of sugar added to taste.
Vinegar: rice vinegar or apple cider vinegar are good alternatives.
Soy Sauce Alternatives: tamari or coconut aminos for a gluten-free alternative.
Granulated sugar: an alternative to brown sugar.
Additions
Hoisin sauce: adds additional sweetness and umami flavors to the orange chicken sauce.
Chili flakes or Sriracha: for a spicy kick.
Vegetables: bell peppers, broccoli, snap peas, carrots, mushrooms, etc., for added nutrients, texture, and flavor.
How to Make Orange Chicken
Here are the step-by-step instructions on how to make this orange chicken recipe.
In a medium mixing bowl, mix the orange juice, orange zest, oyster sauce, soy sauce, white vinegar, and brown sugar.
In a large mixing bowl, mix the chicken, salt, white pepper and egg and mix until combined. Then individually toss the chicken piece cornstarch until evenly coated. Set aside.
Heat 1 1/2 inches of vegetable oil in a wok or heavy-bottomed pot over medium-high heat until it reaches 365°F. Gently place the battered chicken in the oil with a spider strainer. Fry for about 6-7 minutes, flipping halfway until golden brown. Remove the chicken with a spider strainer and place it on a wire rack to drain excess oil.
Increase the heat to 385°F and fry the chicken for 2 minutes or until golden brown. Remove the chicken and it on a wire rack to drain excess oil. Increase the oil to 385°F before frying the second batch.
Heat one tablespoon of oil in a medium pan over medium heat. Saute the garlic and ginger for 30 seconds. Then add the orange sauce and bring to a simmer. Then add the cornstarch slurry and mix until it thickens.
Turn off the heat and toss in the chicken and green onions. Serve with steamed rice and enjoy!
Expert Tips
Use Fresh Orange Juice. This will provide a fresh orange flavor without any added sugar or additives, unlike store-bought orange juice.
Cut the chicken evenly. Cut the chicken into evenly sized pieces to ensure they cook evenly.
Single fry v. double fry. Double-frying allows the chicken to become extra crispy, so it will not get soggy when tossed with the sauce. You can always single-fry the chicken for longer instead.
Use a thermometer in your oil. Oil temperature will fluctuate as you cook the chicken in batches. For crispy and crunchy chicken, use a cooking thermometer in your oil to adjust the temperature as needed.
Fry the chicken in batches. Since this is a wet batter, the chicken pieces may stick together if you fry too many pieces at once and overcrowd the pan.
Simmer the orange chicken sauce until thickened. Simmer the orange sauce until it thickens into a thick, glossy glaze that coats the chicken.
Use an oil solidifier to dispose of oil. Use an oil solidifier like fry away to solidify the oil to make it easy to throw away in the trash.
Storage Instructions
This orange chicken recipe is best served immediately for the best crispy texture. However, you can store any leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat: Microwave the chicken in a covered dish until warm, or preheat the oven or air fryer to 375°F (191°C) and bake for 5-7 minutes, shaking halfway through, until warm. The texture may not be as crispy.
Freeze: You can fry the chicken and orange sauce in advance and freeze them separately in two separate containers in the freezer for up to 3 months. Thaw the orange sauce overnight before serving. For the chicken, you can air-fry or bake it from frozen at 375°F (191°C) for 10-12 minutes, or until warm.
Pairing Suggestions
This orange chicken can be served for lunch or dinner with a bowl of white rice or the following pairing suggestions.
Yes! You can add some heat to this orange chicken recipe by adding one teaspoon of red pepper flakes to the sauce when you simmer it.
Can I make orange chicken in advance?
Yes, you can make this recipe in advance by frying the chicken and cooking the orange sauce and storing them separately for up to 4 days. When you are ready to eat, air-fry or bake the chicken at 375°F until crispy. Then warm the sauce on the stove and toss it with the chicken until combined.
How long is leftover orange chicken good for?
You can store any leftover chicken in the refrigerator for up to 4 days.
Can I use store-bought orange juice?
Yes, although I recommend fresh oranges for a lighter, less sweet flavor. You can always use store-bought instead. Try to find one with minimally added sugars or additives. You may also need to adjust the sugar and seasonings according to taste.
Let’s make crispy, juicy fried chicken tossed in an irresistible sweet, savory, and sticky orange sauce. This easy, better-than-takeout orange chicken is the perfect weeknight dish that the whole family will love.
Make the orange sauce. In a medium mixing bowl, add the orange juice, orange zest, soy sauce, oyster sauce, white vinegar, and brown sugar. Mix until combined and set aside.
Prepare the chicken. In a large mixing bowl, add the chicken, salt, white pepper, and egg, and mix until combined. Then toss each chicken with cornstarch until evenly coated. Set aside.
Fry the chicken. Heat about 1 1/2 inches of vegetable oil in a wok or heavy-bottomed pot over medium-high heat until it reaches 365°F (185°C). Gently place the battered chicken in the oil with a spider strainer. Work in 3 batches to prevent overcrowding the pan. Fry for about 6-7 minutes, flipping halfway until golden brown. Remove the chicken with a spider strainer and place it on a wire rack to drain excess oil.
Double Fry (optional). For a crispier chicken, increase the heat to 385°F (196°C) and work in batches to fry the chicken for 2 minutes or until golden brown and crispy. Remove the chicken and place it on a wire rack to drain excess oil. Be sure to increase the oil to 385°F (196°C) before frying the second batch.
Cook the sauce. Heat one tablespoon of oil in a large pan over medium heat. Add the garlic, ginger, and chili flakes if using. Saute for 20 seconds until fragrant. Then add the orange sauce and bring to a simmer, stirring continuously for about 2-3 minutes. Once the sauce begins to simmer, mix the cornstarch slurry, and slowly mix it into the sauce until it thickens.
Add chicken and green onion. When the sauce has thickened, turn off the heat, add the chicken and green onions. Toss to combine.
Serve. Serve immediately with steamed rice and enjoy!
Rate & Review What did you think of this recipe?