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.
Dolo
Truly *outstanding*! I am not one to leave comments - but I am compelled to let you know just how much we *LOVED* this Orange Chicken Recipe! The air fryer method you shared works so beautifully and makes such crispy yet juicy chicken that stands up to the sauce - it's a perfect heavenly combination. This is now our new way to make crispy chicken for Asian dishes. The sauce is lusciously balanced and better than I've had in any restaurant - ever. I made this one tonight, I made your Sweet & Sour Chicken Monday night last (again, a perfect sauce and the pineapple! OH! Yummo!) I'm making your General Tso's tomorrow night. I can hardly wait, I prepped all the ingredients tonight. Thank you Thank you Thank you for these recipes! Anyone reading, please make this delightful recipe. I'm confident you will add it to your regular rotation, then go experience more!
Christie Lai
This kind comment truly made my day, Dolo! I'm really so happy to read that my recipes are satisfying you and happy that they are going into rotation 🙂 Also, very pleased to hear that the air fryer method worked out well. Thank you for your comment and I hope you have a lovely day!
Alex
Will be my go to orange chicken recipe 🙂
Christie Lai
Thrilled to read this, Alex! Thanks so much for making my recipe!
Jackie McKinley
Made it for the first time this evening and it was FABULOUS ❣️❣️
Christie Lai
Amazing to hear this, Jackie! Thank you so much for making my recipe and for sharing your positive review here!
Jessica
My family loved it. We used the sauce recipe and coated popcorn chicken with it. It's just what we had in our freezer. The sauce is way better than the store bought Panda Express orange chicken. I'm saving this recipe 👍❤️!
Christie Lai
Thank you so much for the positive feedback and for making my recipe! Glad you and your family loved it!
Michaela
This recipe is incredible. I love that it’s a lot easier and takes less time to make than some of the other recipes I looked at. I served this with a couple other things and my family agreed that the chicken was the best part of the meal! Thank you!!
Christie Lai
Thank you so much for the positive feedback and for making my recipe! Glad you found it easy and that your whole family enjoyed it!
Sandra Wilson
Easy to follow and it served just as expected!
Christie Lai
Thank you so much for the positive feedback and for making my recipe! Glad you enjoyed it!
Max
Love this recipe. It is truly one of the best Orange Chicken recipes I have had and I have had a lot. I noticed that if you make the sauce a day or two before making the recipe and leave it in the fridge, the tastes really homogenizes and the orange really shines through.
Christie Lai
Thank you so much for this very kind and positive review! I also appreciate you sharing this helpful tip for anyone else who's interested in making the sauce ahead.
Antonella
I haven't made this yet but I want to know, do you only use the orange pulp to make the sauce? Or pulp and the juice? I was impressed with the review from Max and I'm eager to try it.
Christie Lai
Just the juice portion 🙂 Enjoy!
Ralph Otte
Another successful Asian meal from a real newb. All that matters is that my wife said it was really good.
Christie Lai
Thank you so much for making my recipe and so glad you and your wife liked it!
Hillary
Would this still work with diced up chicken breasts instead of the thighs?
Christie Lai
Yes that would work!
Lesley Payne
😂
Natasha Nicole Outlaw
Made this tonight for my family of picky eaters and it was a big hit! Highly recommend! Next time I have to double it!
Christie Lai
Thank you so much for making my recipe and so glad your whole family liked it!
Jeff
As not the chef of our household, I was thrilled with how easy and delicious it turned out. My wife was impressed!
Christie Lai
Thank you so much for making my recipe and so glad your family liked it!
Kathy
Easy and Taste Great !!!
This Recipe is a Keeper !!!
Christie Lai
Thank you so much for making my recipe, Kathy! I'm thrilled to read this positive experience and happy you enjoyed it!
N.D. Jones
I was looking for something different to do with my boneless chicken thighs when I happened upon this recipe. Baby! To say it was fantastic would be an understatement. I didn't expect this to be so good. I followed the recipe exactly although I decided to air fry the chicken. I served it with cauliflower rice and broccoli. This recipe is definitely a keeper!
Christie Lai
Thank you SO MUCH for this very kind review and I appreciate you making my recipe! I'm so pleased to hear that it worked out well in the air fryer and glad this recipe is a keeper now 🙂
Heikki
Really easy and tasty recepie!
Christie Lai
Happy to read this! Thanks so much for making my recipe!
Blake
This recipe is definitely a keeper. It came out delicious, and I will be making it again soon. I did use fresh ginger instead of powdered, I used an amount equal to the amount of garlic. It's rare for me to try a new recipe and after tasting it to not think of something that I believe would make it better. This is one of those rarities. Sure, add some pepper if you like it spicy, but nothing else needs changing. My wife and I both loved it with fried rice.
Christie Lai
I am so happy to read this! Thank you so much for making my recipe and for sharing this positive review. Glad you and your wife both enjoyed it 🙂 Have a great day!
Lisa
I have been making your recipes for the past couple days! I made this last night with lo mein, and made the general tso chicken the other day! I love how easy your recipes are and they taste amazing! My son has a gluten allergy, so he has been missing out on anything with soy sauce and he’s so happy he can finally try. I will be doing the lemon chicken next! So glad you popped up on my FYP on tiktok, since that’s how I found you!
Christie Lai
Thank you so much for making my recipes and for sharing how you found me, Lisa! I appreciate you sharing your reviews and glad they're all easy and taste delicious 🙂 I am so sorry to hear that your song has a gluten allergy and happy I can provide GF substitutes where possible.
Keisha Sibert
My go to recipe for Orange chicken!
Christie Lai
This is truly music to my ears! Thanks so much for making it!!!