This easy Orange Chicken recipe features crispy bites of juicy chicken in a sticky, irresistible orange chicken sauce! So good.
I have a real soft spot for takeout Chinese food. I made this recipe after one of my food court favourites – Orange Chicken. It’s got juicy bites of lightly-coated, crispy chicken with deliciously sticky orange chicken sauce.
- Succulent, saucy, crispy, and savory – I crave this recipe and have to make it at least once a month (alternated with my Chinese-takeout-style Honey Garlic Chicken or Lemon Chicken recipe!).
Here’s What You Need
If you love cooking Asian-style dishes, you probably already have a bunch of these ingredients at home already.
Orange Chicken Ingredients
Gather what you need to make this incredible orange chicken with its tasty orange chicken sauce:
- Boneless skinless chicken thighs: Thighs stay tender and juicy, even after frying.
- Soy sauce: The perfect seasoning before coating and frying.
- All-purpose flour: This helps create a crisp, golden crust.
- Corn starch: Lightens the batter and gets it extra crispy.
- Baking powder: Aerates the batter for a light and crispy coating.
Orange Chicken Sauce Ingredients
With garlic, crushed red pepper, soy sauce, and a splash of rice vinegar, this glossy orange chicken sauce hits the full spectrum of flavours – sweet, savoury, sour, salty – making it completely irresistible.
- Oil: A nice neutral oil like a vegetable or canola is ideal.
- Garlic: Fresh garlic gets a lovely deep flavor into the sauce. I don’t recommend powdered garlic for this orange chicken sauce recipe.
- Tropicana pure premium orange juice: For a bright, citrusy sweetness that defines the dish. Using pure juice adds a bold, fresh orangeflavor.
- Cornstarch: Thickens the sauce, and creates a glossy coating that clings to the crispy chicken.
- Soy sauce: Adds a salty, umami balance to the sweet and tangy orange sauce.
- Honey or brown sugar: Brown sugar will add a hint of caramel-like richness. So good!
- Granulated sugar: Balances the acidity of the orange juice and vinegar.
- Rice vinegar: Key to balance the sauce – don’t skip it!
- Kosher salt: Enhances all the flavors and keeps the sauce from being overly sweet.
For Cooking and Serving
- Oil for cooking: Used to fry the chicken to crispy perfection. Choose a neutral oil with a high smoke point, like vegetable or canola oil.
- Sliced green onions: A fresh, slightly sharp garnish that adds color and a mild onion flavor.
Ingredient quantities in the recipe card at the bottom of the article
Substitutions
- Chicken thighs swap: If you prefer a leaner option, boneless, skinless chicken breasts can be used instead of thighs. Cut the chicken into 1” bite-sized pieces.
- Honey/brown sugar: Swap honey for maple syrup for a milder sweetness or coconut sugar for a more caramel-like depth.
- Rice vinegar: Apple cider vinegar makes a good swap.
- Vegetable oil: For frying, avocado oil has a neutral taste with a high smoke point, while peanut oil has a little nutty flavor.
Orange Chicken Variations
- Spicy orange chicken: Add red pepper flakes, ginger, sriracha, or some gochujang to the orange sauce.
- Orange sesame chicken: Stir 2 tablespoons of toasted sesame oil at the end and top with sesame seeds.
- Extra crispy orange chicken: Double-fry the chicken for an even crunchier texture. Fry once at 325°F, remove, then fry again at 375°F.
- Baked orange chicken: Instead of frying, bake the coated chicken on a parchment-lined baking sheet at 400°F, flipping halfway, until golden brown and cooked through.
- Air fryer orange chicken: Lightly coat the battered chicken with oil spray and air fry at 375°F for 12-15 minutes, shaking halfway, until crispy and cooked through.
- Vegetarian orange “chicken”: Use battered cauliflower or crispy tofu in place of chicken for a plant-based version.
- Extra orangey: Sprinkle fresh orange zest over the finished dish.
How to Make Orange Chicken: An Easy Guide
Orange chicken gets whipped up in a jiffy with these steps:
Prepare the chicken
Toss the chicken pieces with soy sauce and let them stand at room temperature while you prepare the sauce.
Coat the chicken
Whisk together the flour, cornstarch, and baking powder in a medium bowl. Add the water and stir gently to combine.
Add the chicken (along with any remaining liquid from the bowl) and stir to evenly coat.
Cook the chicken in batches
Heat 1 inch of oil in a large wok or Dutch oven over medium heat until shimmering hot (about 350ºF).
Using tongs, carefully add chicken pieces. Fry, turning once, until golden brown and cooked through (165ºF internal temperature). Transfer to a paper towel-lined plate.
Coat the orange chicken in orange chicken sauce
Just before serving, gently reheat the orange sauce (see below) and toss the fried chicken until well-coated. Garnish with green onions and serve immediately.
How to Make Homemade Orange Chicken Sauce
Orange chicken sauce is luscious and so easy to make. Here’s how:
Make the sauce base
Heat a small pot over medium-high heat and add a drizzle of oil. Sauté the garlic until fragrant. Pour in the orange juice and bring to a simmer.
Add the thickener
In a separate bowl or measuring cup, whisk the cornstarch with soy sauce until smooth, then stir it into the orange juice mixture.
Season and balance the sauce
Add the honey, sugar, vinegar, and salt. Stir well and bring to a boil.
Cook and finish the sauce
Reduce heat and let the sauce cook for a few minutes until thick and glossy. Remove from heat and set aside.
4 Common Mistakes When Making Orange Chicken
There are a few issues you want to avoid:
- Not maintaining the right oil temperature: If the oil is too cold, the chicken absorbs excess oil and turns greasy. If it’s too hot, the outside burns before the inside cooks through. Use a thermometer to keep the oil around 350ºF for crispy, evenly cooked chicken.
- Adding the cornstarch directly to the sauce without mixing: Cornstarch needs to be whisked with soy sauce or water first to create a smooth slurry. Adding it directly to the hot liquid causes clumping, leading to a lumpy sauce instead of a glossy, thick coating.
- Overcrowding the frying pan: Frying too many pieces at once lowers the oil temperature, making the chicken soggy instead of crispy. Work in small batches, allowing space for even cooking.
- Tossing the chicken in orange sauce too early: Coating the chicken in sauce too soon makes the crispy batter turn soft and soggy. Instead, toss the chicken in the reheated sauce just before serving to keep the crunch.
Make Ahead and Storage
- Store leftover orange chicken in an airtight container in the fridge for up to 3 days.
- Freeze the cooked, uncoated chicken in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. The sauce can also be frozen separately.
Warm leftovers in a pan over medium heat with a splash of water to loosen the sauce.
How to Serve this Orange Chicken Recipe
We inhale it for dinner, but you could also serve the chicken bites with little skewers or toothpicks as a crowd-pleasing appetizer.
- Serve your orange chicken with a bowl of fluffy steamed white rice, fried rice (add egg for a protein boost), or a side of brown rice, cauliflower rice, or quinoa.
- Another delicious side is my chow mein noodles or chili oil ramen.
- Crunchy veggies like steamed broccoli, grilled asparagus, or a cucumber salad like this one work well, too.
Here are a few other fun ways to serve this orange chicken recipe:
- Lettuce wraps: Wrap orange chicken in crisp lettuce leaves for a chicken version of my lettuce wraps with crispy pork peanut sauce.
- Orange chicken bowls: Serve over a bed of rice or noodles, topped with avocado, edamame, and sesame seeds.
- Orange chicken tacos: Stuff into warm tortillas with slaw and a drizzle of sriracha mayo for an Asian-Mexican fusion.
- Orange chicken sliders: Sandwich crispy chicken in mini brioche buns with an Asian-inspired slaw.
Final Notes, Pro Tips + Science-Based Secrets
As a food-scientist and lover of all delicious chicken things, here are my tips and hints for making this recipe:
- Double-fry for extra crispiness: Fry the chicken once at 325ºF to cook through, then again at 375ºF for a next-level crunch.
- Use fresh orange juice for a brighter flavor: Bottled juice works, but fresh juice and zest make the sauce even more vibrant.
- Don’t skip the vinegar: The rice vinegar balances the sweetness and enhances the tangy kick.
- Keep the batter light: Over-mixing the batter can activate the gluten, making the coating tough instead of crispy. Stir just until combined.
- Reheat without losing crispiness: Avoid the microwave. Use an air fryer or oven instead for the best texture.
- Why use cornstarch? Cornstarch creates a delicate, crisp crust because it absorbs less oil than flour, preventing a greasy coating. It also helps the sauce cling to the chicken.
- How does baking powder help? The baking powder in the batter produces tiny air bubbles, making the coating light and crispy instead of dense.
FAQs About Orange Chicken
Whizzing through this article? Don’t miss common queries I get about this orange chicken recipe:
Can I use chicken breast instead of thighs?
Yes! Chicken breast works, but it can be drier than thighs. To keep it juicy, don’t overcook it, and consider marinating it for at least 30 minutes before frying.
How do I make this dish gluten-free?
Substitute tamari or gluten-free soy sauce for regular soy sauce and use gluten-free all-purpose flour in the batter. The rest of the ingredients should be naturally gluten-free, but always double-check labels.
Why isn’t my chicken crispy?
Either the temperature is too low, the batter is too thick, or the chicken has sat in the orange sauce too long.
How can I thicken the sauce more?
If the sauce is too thin, mix an extra teaspoon of cornstarch with a little water and stir it into the simmering sauce until thickened.
Can I bake or air-fry the chicken instead of frying?
Yes! Place battered chicken on a greased wire rack over a baking sheet. Bake at 425ºF for 20-25 minutes, flipping halfway. To air fry, spray the battered chicken with oil and cook at 375ºF for 12-15 minutes, shaking the basket halfway.
Other Takeout-Inspired Recipes You’ll Love
If you love quick, easy Asian takeout-inspired recipes, you must also try:
- Chicken and Broccoli
- Pad Woon Sen
- Gochujang Chicken
- Hunan Shrimp
- Thai Basil Pork
- Spicy Ramen Recipe
- The Viral Sushi Bake
Easy Orange Chicken (with the Best Orange Chicken Sauce!)
Ingredients
For Chicken
- 1 lb boneless skinless chicken thighs cut in 1" pieces
- 1 tbsp soy sauce
- ¼ cup all-purpose flour
- 2 tbsp cornstarch
- 1 tsp baking powder
- ¼ cup water
For sauce
- 2 tbsp oil
- 2 cloves garlic minced
- 1 cup orange juice
- 1 ½ tbsp cornstarch
- 2 ½ tbsp soy sauce
- ½ cup honey or brown sugar
- 4 tbsp granulated sugar
- 1 tbsp rice vinegar
- 1 tsp kosher salt
- oil for cooking
- Sliced green onions to serve
Instructions
- Toss chicken pieces with soy sauce and let stand at room temperature while you make the sauce.
- Heat oil in a large pot over medium heat. Cook the garlic until fragrant, then add the orange juice. In a bowl or measuring cup, whisk the cornstarch with the soy sauce until smooth, then stir into orange juice mixture. Add the honey, sugar, vinegar and salt. Bring to a boil, then reduce heat and cook a few minutes more until sauce is thick and glossy. Remove from heat.
- Heat 1 inch of oil in a large wok or dutch oven. In a medium bowl, whisk together the flour, cornstarch, and baking powder. Add the water, stir gently to combine, then add the chicken and any liquid in the bowl. Stir to evenly coat the chicken.
- When oil is shimmering hot (or 350ºF), add some chicken pieces using tongs – work carefully and in batches so that the pieces don’t overlap. Cook chicken, turning once, until pieces are deeply golden brown and reach 165º in the centre. Transfer to a paper-towel-lined plate and continue with next batch until all chicken is cooked. Just before serving, gently reheat the sauce and add the chicken, tossing until coated. Top with green onions to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Followed your recipe step by step and my orange chicken turned out amazing! Can’t believe I made this on my first try. Thanks a ton!
I made your orange chicken tonight and man, it was a hit at my place.
Cooking the chicken in batches makes a huge difference in keeping the final orange chicken crispy. I’ve always struggled with that part. Thanks for the great recipe!
tried just making the orange chicken sauce and used the coated chicken chunks from costco and wow, it turned out great. never thought i could make something like this at home. thanks for the easy to follow steps!
I followed the recipe exactly (except I added 1/2 tsp of salt instead of 1 tsp in the sauce) and it turned out GREAT. It goes well with rice, broccoli, and cauliflower. Will make and enjoy again!