Crispy bite-sized pieces of chicken tossed in a savory, sweet, and bright orange sauce make the ultimate weeknight comfort meal. This easy orange chicken recipe uses simple ingredients and goes from kitchen counter to dinner table in just 30 minutes.
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The first time I tried Chinese orange chicken was at Panda Express, and I loved the contrast between the crispy chicken and sweet, fragrant orange glaze. I knew I wanted to make my own version at home.
Through testing, I found freshly squeezed orange juice and a little zest gave the sauce a much brighter citrus flavor than store-bought juice. I also get crispier chicken by coating each piece well in cornstarch and leaving it untouched in the hot oil until the crust sets before flipping, all without using a ton of oil.
Why It Works
- Cornstarch coating: Creates a light, crisp crust without a wet batter that holds up under the orange sauce.
- Hot oil: Frying in small batches in a heavy-bottomed pan helps maintain a steady oil temperature for a crisp, non-greasy coating.
- Last-minute saucing: Tossing the chicken in the orange glaze just before serving keeps the crust from softening.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Chicken Thighs: Boneless, skinless thighs stay juicy during frying. Chicken breast also works but is leaner, so cook it just until it reaches 165°F internally.
- Cornstarch: Creates the light, crisp coating on the chicken. Potato starch works too, but avoid tapioca or arrowroot starch because the chicken pieces can stick together during frying.
- Vegetable Oil: Choose a high-smoke-point oil for frying. Canola or avocado oil also works.
- Sesame Seeds: Use toasted sesame seeds, or toast raw sesame seeds in a dry pan until fragrant.
- Orange Zest
- Green Onions
Orange Chicken Sauce
- Freshly Squeezed Orange Juice: Strain out any pulp for a smooth sauce. High-quality pulp-free orange juice also works.
- White Vinegar: Rice vinegar or apple cider vinegar also works but gives the sauce a milder tang.
- Light Brown Sugar: Dark brown sugar also works but gives the sauce a deeper molasses flavor.
- Regular Soy Sauce: Light or low-sodium soy sauce also works but makes the sauce less salty.
- Garlic Cloves: Use fresh garlic for the best taste.
- Ginger Powder: Freshly grated ginger also works but gives the sauce a sharper ginger flavor and more texture.
- Cornstarch: Thickens the sauce. Potato or tapioca starch also works here.
Note: Most Asian ingredients are typically found at Asian grocery stores, or you can check online.
Expert Tips
- Zest oranges before juicing because whole oranges are much easier to zest.
- Press chicken into cornstarch to create craggy edges that fry extra crisp.
- Shake off loose cornstarch so excess starch doesn't fall off and burn.
- Fry coated chicken immediately before the cornstarch absorbs moisture and turns soggy.
Instructions
Below are step-by-step instructions on how to make orange chicken:
Stovetop Orange Chicken
- Mix the Sauce: Whisk the listed sauce ingredients together in a small bowl until well combined and the sugar has fully dissolved.
- Cube Chicken: Dice the chicken thighs into uniform 1.5-inch pieces. Do not pat the chicken dry, as a little surface moisture helps the cornstarch stick.
- Coat Chicken: Transfer the chicken to a large bowl, add the cornstarch, and toss until every piece is evenly coated. If wet spots remain, add 1-2 tablespoons more cornstarch as needed.
- Fry Chicken: Heat the oil in a large, heavy-bottomed pan over medium-high heat to 350°F. Fry chicken in small batches for 5-7 minutes total, keeping oil at 325-350°F. Don't move the chicken until the bottom is golden and the crust has set; then flip and fry until the other side is golden and the chicken reaches 165°F. Between batches, return oil to 350°F and remove browned bits.
- Drain Chicken: Transfer the chicken to a wire rack to drain excess oil and keep the crust crisp. Remove the remaining oil from the pan.
- Simmer and Toss: Whisk the sauce again, then pour it into the pan and simmer over medium-high heat until thick enough to coat the back of a spoon. Add the chicken and toss to coat evenly. Garnish with orange zest, sesame seeds, and green onions. Serve immediately.
Air Fryer Orange Chicken
Prepare and coat the chicken as directed above. Lightly spray the air fryer basket with oil and arrange the chicken in a single layer, leaving space between each piece. Spray the chicken with oil and air fry at 400°F for about 10-14 minutes, flipping halfway, until golden and crispy and the internal temperature reaches 165°F. Meanwhile, simmer the sauce in a pan until thickened. Toss the chicken with the sauce just before serving.
Variations
- Gluten-Free: Use certified gluten-free soy sauce or tamari instead of regular soy sauce.
- Spicy: Add ½ teaspoon red chili flakes or chili oil to the sauce.
Pairing Suggestions
Serve homemade orange chicken with:
- Egg Fried Rice: Fluffy, savory rice soaks up the sweet citrus sauce.
- Garlic Green Beans: Crisp green beans and bold garlic balance the rich glaze.
- Crab Rangoon: Creamy filling and crispy wrappers add a satisfying contrast.
Storage & Reheating
- Refrigerator: Store in an airtight container for up to 4 days, keeping the chicken and sauce separate for crispier leftovers.
- Freezer: Freeze the chicken and sauce separately for up to 3 months, then thaw overnight in the refrigerator.
- Reheating: Reheat sauced chicken in a skillet until hot. If stored separately, air fry at 350°F for 5 minutes or bake at 400°F for 8 minutes, then toss with the warmed sauce.
FAQ
The oil may have been too cool or the pan overcrowded. Fry in small batches and let the oil return to temperature between batches so the coating stays crisp.
Too much cornstarch or overcooking can make the sauce gummy. Remove it from the heat once it thickens enough to coat the back of a spoon.
Yes. Fry the chicken and prepare the sauce separately, then refrigerate them in an airtight container for up to 4 days. Reheat the chicken until crisp, warm the sauce, and toss them together just before serving.
More Like This
Check out my other fried chicken recipes:
📖 Recipe
Easy Orange Chicken (30 Minutes)
Ingredients
- 1 lb skinless boneless chicken thighs
- ¼ cup cornstarch
- ⅓ cup vegetable oil or any neutral oil
- ½ green onion finely chopped
- 1 tbsp orange zest grated
- 1 tsp sesame seeds toasted kind
Orange Chicken Sauce:
- 1 cup freshly-squeezed orange juice pulp removed (from 4-5 oranges)
- 2 tablespoon white vinegar
- 6 tablespoon brown sugar light
- 2 tablespoon regular soy sauce or light soy sauce
- 2 garlic cloves minced
- ¼ teaspoon ginger powder
- 1 tablespoon cornstarch
- ½ tsp red chili flakes optional for spice
Instructions
- Whisk the listed sauce ingredients together in a small bowl until well combined and the sugar has fully dissolved.
- Dice the chicken thighs into uniform 1.5-inch pieces. Do not pat the chicken dry, as a little surface moisture helps the cornstarch stick.
- Transfer the chicken to a large bowl, add the cornstarch, and toss until every piece is evenly coated. If wet spots remain, add 1-2 tablespoons more cornstarch as needed.
- Heat the oil in a large, heavy-bottomed pan over medium-high heat to 350°F. Fry chicken in small batches for 5-7 minutes total, keeping oil at 325-350°F. Don't move the chicken until the bottom is golden and the crust has set; then flip and fry until the other side is golden and the chicken reaches 165°F. Between batches, return oil to 350°F and remove browned bits.
- Transfer the chicken to a wire rack to drain excess oil and keep the crust crisp. Remove the remaining oil from the pan.
- Whisk the sauce again, then pour it into the pan and simmer over medium-high heat until thick enough to coat the back of a spoon. Add the chicken and toss to coat evenly. Garnish with orange zest, sesame seeds, and green onions. Serve immediately.
Sherry
This recipe is a keeper! My husband and I really enjoyed it! Will definitely make this again. I gave leftovers to my 94 year old Mother. She told me it was the best recipe with rice she ever had! She is not a rice lover. I did sauté some broccoli and carrots and put all in a bowl when serving! Delicious!!
christieathome
Thanks so much for making my recipe and for the kind review, Sherry! I am so happy to hear that your whole family enjoyed it including your 94 year old mother 🙂 I'm so thrilled that it was the best recipe with her rice she's ever had!
Angela
This orange chicken was absolutely amazing and easy to make! I’m so glad Instagram recommended me to you
christieathome
Thank you so much for making my recipe, Angela! I'm really happy to hear it worked out well for you 🙂
Tom
Excellent. I used breast tenders and cooked in a wok to your instructions. Thank you so much for this wonderful recipe.
christieathome
Thanks so much for making my recipe, Tom! I am really so glad you enjoyed it 🙂
Sarah
This is AMAZING!!! My kids and husband asked why I didn’t make more. ☺️
christieathome
Thank you so much for this kind review Sarah! I'm so happy you and the family liked it so much 🙂 Have a lovely night!
Aiman
Hi,
Can I use white sugar instead of brown? Does it have any differences in taste for both?
Aiman
Hi,
Can I use white sugar instead of brown sugar? Will it change the taste in anyway if so?
christieathome
Hi Aiman, yes white sugar will work too. It shouldn't change the taste by too much.
Lucky
Absolutely lovely! Wasn't sure what white vinegar to use so used Apple Cider vinegar and it turned out great. Deffo one we will keep in our meal rotation. Thank you for sharing.
christieathome
Thanks so much for making my recipe, Lucky! Appreciate the kind review! Glad you enjoyed it. As for the white vinegar, it's just plain regular white vinegar but happy to hear that Apple Cider vinegar worked well too!
Mahira
Hi! Doe this recipe not require any salt?
Mahira
Does**
christieathome
Hi Mahira! No salt is required as the soy sauce is quite salty enough for the dish! If you'd like, you may season the thighs with 1/2 tsp salt but I don't find it necessary for taste.
Mahira
Thank you for your response! One more thing- can I substitute brown sugar with regular white sugar?
Jeremy
Wonderful! My Taiwanese wife is loving these dishes I'm creating. I used almost 1.5 pounds of chicken and had enough sauce. Your recipes are the best. And, I love using corn starch to crisp the chicken.
christieathome
That's so amazing to hear, Jeremy! I'm really glad she is loving the dishes. Thank you so much for making my recipe and have a great day! - Christie
Becca
Very delicious! The texture was perfect, no need to go out when you can simply make this at home (and it’s healthier too)!!!
christieathome
Thanks so much for making my recipe, Becca! I'm so glad you enjoyed it 🙂
Dena
This was a wonderful recipe. The taste was fantastic. We enjoyed it very much. I haven’t been so excited about a recipe on a long time. Thank you!
Dena
christieathome
Thanks so much for making my recipe, Dena! I'm so glad you enjoyed my orange chicken! 🙂
Keisha-gaye
Can the chicken be done in the oven instead
christieathome
Yes, I would recommend spraying some oil on your baking tray and over your chicken. To bake, I would recommend baking at 375 degrees for 10 minutes, then move the top middle oven rack and broil until crispy for 2-3 minutes but monitor it so it doesn't burn. Good luck!
Sheena
Another great recipe! I made this last night and it will be added to our rotation of Christie at home recipes in our household.
We do like a slighter kick, so I will add the pepper flakes as suggestion. I agree the orange juice from oranges is the way to go. It was suggested to add orange zest to give more orange zing!
I appreciate how approachable all these recipes are and have had a lot of fun making dishes we love at home that taste better!
christieathome
Hi Sheena! Thank you so much for making so many of my recipes! I truly appreciate the support and the kind words! I'm also so glad you're enjoying them 🙂 Yes fresh orange juice really is the way to go and feel free to add more chili flakes if you like a stronger kick. Have a lovely day! - Christie
Steph S
Wow- so delicious! Perfectly crispy chicken! Not too sweet, amazing orange flavor. Definitely going into my recipe rotation.
christieathome
Thank you so much for making my recipe and for sharing this very kind review Steph! I am so glad you enjoyed it 🙂 Have a lovely day!
Kayune
Just made this today for dinner in the air fryer! It was so good!! Thank you for such an easy recipe. I don't live in America anymore and I was craving orange chicken so I'm glad I can make it at home now! 🙂
christieathome
Thank you so much for making my recipe Kayune! I am so glad I could share this recipe with you so you can now make it in the comfort of your own home! Have a great day! - Christie
Grammy Pammy
Love this recipe. Next time I will add red pepper flakes for a little more kick for the hubby. Thank you for an easy healthier version recipe. Now to find a good easy spring roll recipe and good rice paper. Any suggestions?
christieathome
Thank you so much! I am so glad you enjoyed your and your husband enjoyed it! I'm actually working on an easy spring roll recipe so stay tuned or subscribe to my newsletter so you can know when it comes out 🙂