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.
Elaine
I've been raving about this recipe for the last three days, after making it. My husband enjoyed it, too. The only change I made was to eliminate the garlic (my husband is allergic to it), and instead use 1/4 tsp dried onion powder. Plus the red pepper flakes. I also added some very thin fresh orange zest strips to the sauce, when thickening it. I used my sharp vegetable peeler to make these rather than grating off zest. That's how our favorite Chinese restaurant does it, plus it adds even more orange flavor to the sauce and we enjoy eating the strips. Also topped with the toasted sesame seeds and sliced scallion. I'll definitely make this easy and quick dish again!
Christie Lai
Thanks so much for making my recipe and for the kind review! So glad you and your husband enjoyed my quick and easy recipe for this classic Chinese dish 🙂 Thanks for also sharing your tips and tricks!
Angie
I was wondering if you can make the orange chicken in a slow cooker or instant pot
christieathome
Hi Angie, I am sure you can but unfortunately I haven't tried that yet with my recipe so I can't confirm instructions on that yet.
Juliane
Do you think the chicken would get dry if I use chicken breast?
christieathome
Hi there, yes chicken breast is more likely to be dry however I have had other Pinterest readers make this same recipe with it and just reduced the cooking time and it turned out fine. Chicken thighs are really best recommended as they are more forgiving. Hope this helps!
OldRetiredGuy
I use chicken breast because it's healthier, and it comes out great. It's quickly become one of our regulars.
Christie Lai
So happy to read this and that the chicken breast works well! Thank you for making it a regular recipe 🙂 Appreciate it!
Sean A
Soooo amazing! This was the first recipe I tried of Christie’s and it was a hit among the whole family. The orange chicken sauce is perfect and delicious. Definitely will try more of her stuff.
christieathome
Thank you so much for such a kind and positive review, Sean! This really made my day. I'm so glad it was a hit with your family. I hope you enjoy my other recipes. Have the best day! 🙂
Matt
I made the dish as written. The dish was perfect classic Orange Chicken. I had to use breast but was still restaurant quality. Take the time for the fresh squeezed orange juice (about 5-6). I have looked for an authentic Asian site for a while. The recipes (about 5) I have made are always good from Christie!!
christieathome
Thank you so much for making so many of my recipes, Matt! I really appreciate this kind comment and happy they all worked out well 🙂
Bob hamburger
It worked awesomely
christieathome
So glad to hear! Thanks for making it, Bob!
Logan
I would recommend using half a cup to 3/4 a cup of orange juice instead. A full cup was just too much. Thank you for the recipe.
christieathome
Thanks for making my recipe, Logan and for sharing your thoughts!
Kelly
I made this last night using the air fryer method. It was amazing! I will definitely make this again.
christieathome
Fantastic! Happy to hear it worked out well! Thanks for making it, Kelly!
Brendan
I was looking through my cook books but couldn't find anything that I fancied, so I went online and found your site. Cooked this dish, one word for it....stunning! Definitely going to try more of your recipes.
christieathome
Thanks Brendan! Glad you enjoyed my orange chicken and I hope you enjoyed my other recipes to come!
Sandy Stiner
OMG this is so good and so easy to make! Thanks Christie for helping us make delicious Chinese food at home!
christieathome
Thank you so much for making my recipe and for the kind words, Sandy! So happy you enjoyed it and glad I could help with that! 🙂
Ellisa
Really good and super easy! I liked it better than take-out.
christieathome
Thanks so much for making my recipe and for the kind comment, Ellisa! So glad you find it better than take out!
Michelle C
Made this 3 times so far and it's one of my favorite dinners! Love how delicious it is. I use potato starch and about double what the recipe says for that but everything else is spot on. I also shallow fry until it starts to get crispy, then transfer to air fryer for ultimate crispness! Thank you for sharing this recipe. ❤️
christieathome
This is truly music to my ears! I am so glad that you've enjoyed it time and time again, Michelle! Thank you for making it and sharing this kind review!
Bri Atterberry
Hi I'm excited to make this! Thank you for responding to the comment about oven-baked (I don't have an air fryer either).
christieathome
Thank you for sharing that and glad I could share how to make it in the oven 🙂
Zee
Deelish.
Florence
Very good and easy to make.
christieathome
Thanks for making my recipe Florence!
Sade
What can I substitute for white vinegar. I have white wine vinegar, also I have lemons. Would either work?
christieathome
Sure you can substitute with white wine vinegar with a 1:1 ratio. If you happen to have rice vinegar, that would work even better.