Chinese Orange Chicken

Sweet, tangy, sticky, and absolutely addictive — that’s the magic of Chinese Orange Chicken. With crispy golden chicken tossed in a zesty orange sauce, this takeout-inspired classic is surprisingly easy to make at home. In under 45 minutes, you’ll have a dish that’s even better than your favorite restaurant version.

Whether you serve it over a steaming bowl of jasmine rice or enjoy it on its own, this orange chicken recipe is guaranteed to become a family favorite. It has the perfect balance of sweet and savory flavors, a crispy coating, and a glossy orange sauce with a subtle chili kick.

Why You’ll Love This Orange Chicken

• Crispy chicken with a crunchy outside and tender inside
• Homemade sauce that’s fresh and naturally flavored with real orange juice
• Easy, simple ingredients you can find in any grocery store
• Perfectly balanced flavor — not overly sweet or heavy
• Better than takeout and ready in less than an hour

Ingredients (Serves 4)

For the Chicken:

• 4 boneless, skinless chicken breasts, cut into bite-sized pieces
• 3 eggs, whisked
• ⅓ cup cornstarch
• ⅓ cup flour
• Pinch of salt
• Oil for frying (vegetable or canola oil recommended)

For the Orange Sauce:

• 1 cup orange juice
• ½ cup sugar
• 2 tablespoons rice vinegar or white vinegar
• 2 tablespoons soy sauce (use tamari for gluten-free)
• ¼ teaspoon ginger
• ¼ teaspoon garlic powder or 2 finely diced garlic cloves
• ½ teaspoon red chili flakes
• Orange zest from 1 orange
• 1 tablespoon cornstarch mixed with 2 tablespoons water (to form a slurry)

Garnish:

• Chopped green onions
• Additional orange zest

Step-by-Step Instructions

Step 1: Make the Orange Sauce

In a medium saucepan over medium heat, combine the orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for about 3 minutes, stirring occasionally, until the sugar dissolves and everything is well blended.

In a small bowl, whisk 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Slowly whisk this slurry into the orange sauce. Continue cooking for another 5 minutes, until the sauce thickens and becomes glossy.

Once thickened, remove the pan from the heat and stir in the fresh orange zest. Set aside while you prepare the chicken.

Step 2: Prepare the Chicken Coating

In a shallow dish, combine the cornstarch, flour, and a pinch of salt. Whisk the eggs in a separate shallow bowl.

Dip each piece of chicken into the egg mixture, then dredge in the flour-cornstarch mixture, coating evenly. Transfer to a plate and repeat until all chicken is coated.

Step 3: Fry the Chicken

Pour 2–3 inches of oil into a deep, heavy-bottomed pot or Dutch oven. Heat to 350°F (175°C) — use a thermometer for best results.

Working in batches, fry several pieces of chicken at a time for 2–3 minutes, turning to ensure all sides are golden brown and crisp. Transfer the cooked chicken to a paper towel-lined plate. Repeat until all chicken is fried.

Step 4: Combine and Serve

Toss the crispy fried chicken in the warm orange sauce, stirring until the chicken is fully coated and glossy. You can also reserve a little extra sauce to drizzle over rice if you like.

Garnish with chopped green onions and a sprinkle of fresh orange zest for a burst of color and flavor.

Serve immediately, ideally over steamed white or brown rice, or even with stir-fried veggies on the side.

Tips for the Best Orange Chicken

• Keep the oil at a steady temperature so the chicken stays crispy without getting greasy.
• Work in small batches to avoid overcrowding the pot.
• Use fresh orange zest — it really makes the sauce taste bright and authentic.
• If you like extra heat, add more red chili flakes or even a splash of sriracha to the sauce.
• Don’t skip the cornstarch slurry — it’s the secret to a thick, restaurant-style sauce.

Storage & Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a skillet to maintain crispiness, adding a splash of water if the sauce gets too thick.
• Orange chicken does not freeze well once coated in sauce, but you can freeze the fried chicken on its own and toss with fresh sauce later.

Variations

• Orange tofu: Swap chicken for cubes of firm tofu for a vegetarian twist.
• Orange shrimp: Substitute raw shrimp for chicken, adjusting cooking time to 1–2 minutes per side.
• Lighter version: Bake the coated chicken in the oven at 400°F until crisp instead of frying.
• Add veggies: Stir-fry bell peppers, snap peas, or broccoli for extra nutrition.

Why This Recipe Works

This Chinese-American classic relies on a combination of sweet, tangy, and savory notes that balance beautifully. Using fresh orange juice and zest keeps the flavor authentic and bright, while the cornstarch slurry gives you that perfect sticky, glossy sauce you love from restaurant-style orange chicken.

The homemade version is so much better than takeout because you control the quality of the chicken, the level of sweetness, and how much spice goes in. Plus, it’s budget-friendly and easy to whip up in under an hour.

Serving Suggestions

• Serve over steamed jasmine or basmati rice
• Pair with vegetable fried rice for a full meal
• Add a side of stir-fried baby bok choy
• Garnish with toasted sesame seeds for extra crunch

Perfect Occasions to Serve

• Family dinner night
• Chinese New Year
• Casual get-togethers
• Potluck dinners
• Weeknight meal prepping

Final Thoughts

Making Chinese Orange Chicken at home is easier than you might think, and the results are even better than what you’d get at your local takeout place. Crispy, golden chicken tossed in a sweet-tangy orange glaze with a hint of heat — it’s irresistible.

Next time you’re craving that classic takeout flavor, skip the delivery fees and make this dish from scratch. It’s guaranteed to become a repeat favorite with your family and friends.

The Goods

Chinese Orange Chicken

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Crispy orange chicken with sweet, tangy sauce and fresh orange zest. Easy takeout-style recipe!

Course Chicken, Dinner, Lunch, Main Course

Cuisine Chinese

Recipes

For the Chicken:

• 4 boneless skinless chicken breasts, cut into bite-sized pieces
• 3 eggs whisked
• ⅓ cup cornstarch
• ⅓ cup flour
• Pinch of salt
• Oil for frying vegetable or canola oil recommended

For the Orange Sauce:

• 1 cup orange juice
• ½ cup sugar
• 2 tablespoons rice vinegar or white vinegar
• 2 tablespoons soy sauce use tamari for gluten-free
• ¼ teaspoon ginger
• ¼ teaspoon garlic powder or 2 finely diced garlic cloves
• ½ teaspoon red chili flakes
• Orange zest from 1 orange
• 1 tablespoon cornstarch mixed with 2 tablespoons water to form a slurry

Garnish:

• Chopped green onions
• Additional orange zest

Instructions

Step 1: Make the Orange Sauce

• In a medium saucepan over medium heat, combine the orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for about 3 minutes, stirring occasionally, until the sugar dissolves and everything is well blended.
• In a small bowl, whisk 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Slowly whisk this slurry into the orange sauce. Continue cooking for another 5 minutes, until the sauce thickens and becomes glossy.
• Once thickened, remove the pan from the heat and stir in the fresh orange zest. Set aside while you prepare the chicken.

Step 2: Prepare the Chicken Coating

• In a shallow dish, combine the cornstarch, flour, and a pinch of salt. Whisk the eggs in a separate shallow bowl.
• Dip each piece of chicken into the egg mixture, then dredge in the flour-cornstarch mixture, coating evenly. Transfer to a plate and repeat until all chicken is coated.

Step 3: Fry the Chicken

• Pour 2–3 inches of oil into a deep, heavy-bottomed pot or Dutch oven. Heat to 350°F (175°C) — use a thermometer for best results.
• Working in batches, fry several pieces of chicken at a time for 2–3 minutes, turning to ensure all sides are golden brown and crisp. Transfer the cooked chicken to a paper towel-lined plate. Repeat until all chicken is fried.

Step 4: Combine and Serve

• Toss the crispy fried chicken in the warm orange sauce, stirring until the chicken is fully coated and glossy. You can also reserve a little extra sauce to drizzle over rice if you like.
• Garnish with chopped green onions and a sprinkle of fresh orange zest for a burst of color and flavor.
• Serve immediately, ideally over steamed white or brown rice, or even with stir-fried veggies on the side.