Orange Chicken is a delicious dish that brings together crispy fried chicken bites coated in a sticky, sweet, and tangy orange sauce. The combination of crunchy texture and the bright citrus flavor makes it a total crowd-pleaser. You’ll notice the juicy chicken paired with just the right balance of sweetness and a little hint of zest from real orange, making every bite super satisfying.
I love making orange chicken when I want something quick and comforting but still a bit special. It’s one of those recipes where you can see the sauce glistening on the chicken and know that it’s going to hit the spot. I usually toss in some chopped green onions or sprinkle sesame seeds on top because it adds a bit of freshness and a fun crunch. It’s a little extra touch, but it totally makes the dish pop in flavor and looks.
Orange chicken is perfect to serve with steamed rice or fried rice and steamed veggies to make a full meal that feels like takeout right at home. Sometimes I even make extra sauce to drizzle over the rice because I just can’t get enough of that citrusy goodness. It’s a meal that’s simple to enjoy any night of the week, and I find it always brings smiles around the table.
Key Ingredients & Substitutions
Chicken: Thighs are my favorite here because they stay juicy and tender after frying, but chicken breasts work well too if you want leaner meat.
Batter: The mix of flour, cornstarch, and baking powder is key for a light, crispy coating. If you’re gluten-free, try swapping all-purpose flour for a gluten-free blend.
Orange juice & zest: Fresh orange juice gives the sauce its bright, natural flavor. Bottled juice can work but fresh always tastes better. Zest adds extra citrus punch.
Sauce ingredients: Rice vinegar adds a mild tang, but white vinegar is a fine substitute. Soy sauce adds savoriness; use tamari for gluten-free or coconut aminos for a soy-free option.
Cornstarch slurry: This thickens the sauce to a glossy finish. You can replace cornstarch with arrowroot powder if preferred.
How Do You Get Crispy, Not Soggy, Orange Chicken?
The secret to crispy chicken is frying in batches and ensuring the oil is at the right temperature, around 350°F (175°C).
- Heat the oil before frying. Use a thermometer if you can.
- Don’t overcrowd the pan — it cools the oil and makes the chicken soggy.
- Drain fried pieces on paper towels to absorb excess oil.
- Wait to toss chicken in the sauce just before serving to keep the coating crisp but well-coated.
Following these steps helps keep the outside crunchy while the inside stays tender and juicy. It’s all about managing heat and timing!
Equipment You’ll Need
- Deep frying pan or wok – I like using a wok because it heats evenly and makes frying easier.
- Cooking thermometer – helps keep the oil at the perfect temperature for crispness and safety.
- Mixing bowls – for batter and sauce preparation, and I find a medium bowl works best for coating the chicken.
- Whisk – makes blending the batter and sauce smooth and lump-free.
- Paper towels or a wire rack – for draining fried chicken to keep it crispy.
- Measuring cups and spoons – for precise ingredient amounts to get the flavors just right.
Flavor Variations & Add-Ins
- Spice it up with a pinch of red pepper flakes or a dash of chili oil for some heat.
- Add chopped bell peppers, broccoli, or snap peas to the sauce for some fresh veggies.
- Use chicken thighs instead of breasts for extra juiciness and flavor.
- Mix in a splash of honey or ginger for a different layer of sweetness or warmth.
Orange Chicken
Ingredients You’ll Need:
For the Chicken:
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 3/4 cup cold water (or as needed)
- Vegetable oil, for frying
For the Sauce:
- 1 cup fresh orange juice (about 2-3 oranges)
- Zest of 1 orange
- 1/3 cup sugar
- 1/4 cup rice vinegar or white vinegar
- 2 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tbsp ginger, minced or grated
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- Optional: 1/4 tsp red pepper flakes (for a mild heat)
For Serving and Garnish:
- 2 cups cooked white rice
- 2 green onions, chopped
- 1 tbsp toasted sesame seeds
- 2 orange slices
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and cook the chicken and sauce, plus a few minutes to fry the chicken in batches. Plan for about 30-40 minutes total to have your crispy, flavorful orange chicken ready to serve fresh and hot!
Step-by-Step Instructions:
1. Prepare the Batter:
In a mixing bowl, whisk together the flour, cornstarch, baking powder, and salt. In a separate bowl, beat the eggs and add cold water. Gradually combine the wet ingredients with the dry, mixing until smooth. The batter should be thick enough to coat your chicken pieces well without dripping off.
2. Coat and Fry the Chicken:
Pat your chicken pieces dry with paper towels. Dip each piece into the batter to coat thoroughly. Heat vegetable oil in a deep pan or wok to about 350°F (175°C). Fry the chicken in small batches so the oil stays hot, turning occasionally for even browning. Cook for 5-7 minutes until golden and cooked through. Drain the fried chicken on paper towels to remove excess oil.
3. Make the Orange Sauce:
In a saucepan, mix the orange juice, orange zest, sugar, rice vinegar, soy sauce, garlic, ginger, and optional red pepper flakes. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture starts to boil gently.
4. Thicken the Sauce:
Slowly stir in the cornstarch slurry and cook for another 1-2 minutes, stirring constantly until the sauce thickens and develops a glossy shine.
5. Combine Chicken and Sauce:
Add the fried chicken pieces into the sauce. Toss carefully to coat each piece evenly with the zesty, sticky sauce.
6. Serve and Garnish:
Divide the cooked white rice into bowls. Top with the orange chicken. Sprinkle chopped green onions and toasted sesame seeds over the dish, and add fresh orange slices on the side for a burst of color and extra citrus aroma.
7. Enjoy!
Best served warm with steamed vegetables or your favorite side. Dig in and enjoy the crunchy, tangy, and sweet flavors of your homemade orange chicken!
Can I Use Frozen Chicken for Orange Chicken?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight and pat dry before battering to avoid excess moisture that can affect frying.
How Should I Store Leftover Orange Chicken?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium-low heat to keep the coating crispy, or gently in the microwave.
Can I Bake Instead of Frying the Chicken?
You can bake the chicken to make it healthier, but it won’t be as crispy. Coat the chicken in the batter, place on a greased baking sheet, and bake at 425°F (220°C) for about 20-25 minutes, flipping halfway through.
What Can I Substitute for Fresh Orange Juice?
If fresh oranges aren’t available, bottled orange juice works fine. Just choose 100% juice with no added sugars for the best flavor. You can also add a bit of orange zest to boost the citrus taste.
