Description
Orange chicken is a beloved takeout classic featuring crispy fried chicken pieces coated in a sticky, sweet, and tangy orange sauce. This homemade version delivers the same bold flavors and satisfying texture with simple ingredients and easy steps. Perfect over a bed of steamed rice or with stir-fried vegetables, it’s a crowd-pleasing dinner that brings restaurant-style taste to your own kitchen.
Ingredients
For the chicken
1 ½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 eggs, beaten
½ cup cornstarch
½ cup all-purpose flour
Salt and pepper to taste
Vegetable oil for frying
For the orange sauce
1 cup orange juice (preferably fresh)
¼ cup soy sauce
⅓ cup sugar
2 tablespoons rice vinegar
1 tablespoon orange zest
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Optional red chili flakes for heat
Instructions
In a large bowl, season the chicken pieces with salt and pepper. In a separate bowl, mix the cornstarch and flour. Dip each piece of chicken into the beaten eggs, then dredge in the flour mixture until fully coated.
Heat about two inches of oil in a deep skillet or pot over medium-high heat. Fry the chicken in batches until golden and cooked through, about 4 to 5 minutes per batch. Remove and drain on a paper towel-lined plate.
To make the sauce, combine orange juice, soy sauce, sugar, rice vinegar, orange zest, garlic, and ginger in a saucepan over medium heat. Bring to a simmer and cook for 3 to 4 minutes until slightly reduced.
Add the cornstarch slurry to the simmering sauce and stir continuously until it thickens to a glaze-like consistency. Add chili flakes if you prefer a bit of spice.
Toss the fried chicken pieces in the sauce until fully coated. Let them cook together for 1 to 2 minutes in the pan so the chicken absorbs some of the flavor.
Serve the orange chicken hot over steamed rice, garnished with green onions or sesame seeds if desired.
Notes
For a lighter version, skip frying and bake or air-fry the chicken instead. Fresh orange juice and zest make a big difference in the brightness of the sauce. This dish is best served immediately to keep the chicken crispy, but leftovers can be reheated in a skillet to regain some of the texture. Pair with jasmine rice or broccoli for a balanced meal.