Name: Orange Chicken Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 large egg, lightly beaten; 1/2 cup cornstarch; 1/4 cup all-purpose flour; 2 to 3 cups neutral oil for frying (canola, vegetable, or peanut oil); 1 cup orange juice; 2 teaspoons orange zest; 1/3 cup low sodium soy sauce; 1/3 cup sugar; 2 tablespoons rice vinegar; 1 tablespoon hoisin sauce; 1 tablespoon ketchup; 2 cloves garlic, minced; 1 teaspoon fresh ginger, minced or grated; 1/2 to 1 teaspoon crushed red pepper flakes; 1 tablespoon cornstarch; 2 tablespoons water; 2 to 3 green onions, thinly sliced; 1 to 2 teaspoons toasted sesame seeds; extra orange zest for garnish

Orange Chicken Recipe hits that perfect balance of crispy, sticky, sweet, and tangy, with a little heat that sneaks in at the end. It works for busy weeknights, casual date nights, or feeding hungry kids, and you can get it on the table in about 40 minutes. I tested this version so many times that my neighbors started “checking in” right at dinnertime with suspiciously empty hands.

Why You Should Try This Orange Chicken Recipe

This Orange Chicken Recipe tastes like your favorite takeout, only fresher, brighter, and a little lighter. You control the sweetness, the spice, and the quality of the chicken, so every bite hits exactly how you like it.

You also cook everything in one skillet and a mixing bowl, which keeps cleanup simple. If you usually order in on busy nights, this recipe gives you that same comfort food payoff with less grease and more real orange flavor.

“This Orange Chicken Recipe tastes better than our local takeout spot and still stays crispy under that glossy sauce. ★★★★★”

Ingredients You’ll Need

Chicken

1 ½ pounds boneless skinless chicken thighs, cut into 1-inch pieces
- Thighs stay juicy and tender; use chicken breast if you prefer leaner meat, but watch the cook time.
1 teaspoon kosher salt
½ teaspoon black pepper
1 large egg, lightly beaten
½ cup cornstarch
¼ cup all-purpose flour
- You can use all cornstarch for extra crunch or all flour for a softer coating.
2 to 3 cups neutral oil for frying
- Use canola, vegetable, or peanut oil; avoid olive oil since it smokes too quickly.

Orange Sauce

1 cup orange juice
- Freshly squeezed tastes brightest; use a good not-from-concentrate carton orange juice as a shortcut.
2 teaspoons orange zest
- Use a microplane and avoid the white pith so the sauce stays pleasant and not bitter.
⅓ cup low sodium soy sauce
⅓ cup sugar
- Use white sugar for a classic mall-style flavor; swap half for brown sugar if you want a deeper caramel note.
2 tablespoons rice vinegar
- Plain white vinegar works in a pinch, but rice vinegar tastes smoother.
1 tablespoon hoisin sauce
- Adds depth and a slight smokiness; if you skip it, add 1 extra teaspoon sugar and 1 teaspoon soy sauce.
1 tablespoon ketchup
- This gives color and a subtle tang; any basic American brand works.
2 cloves garlic, minced
1 teaspoon fresh ginger, minced or grated
- Use ½ teaspoon ground ginger if you do not have fresh, but fresh tastes brighter.
½ to 1 teaspoon crushed red pepper flakes
- Adjust to taste or leave out if serving spice-sensitive kids.
1 tablespoon cornstarch
2 tablespoons water

Finishing Touches

2 to 3 green onions, thinly sliced
1 to 2 teaspoons toasted sesame seeds
Extra orange zest for garnish, optional

Equipment

Large mixing bowl for coating chicken
Medium bowl for sauce mixture
Large, deep skillet or wok
Slotted spoon or spider strainer
Tongs
Paper towels and a wire rack or plate for draining fried chicken
Microplane or fine grater for zest

Tips & Tricks

Cut chicken pieces roughly the same size so they cook evenly and crisp up at the same rate.
Pat the chicken dry with paper towels before seasoning so the coating sticks better.
Toss the chicken in egg first, then in the cornstarch and flour mixture, and press the coating onto each piece for extra crunch.
Heat the oil until it shimmers and a small pinch of coating sizzles right away; aim for about 350°F if you use a thermometer.
Fry in batches so the pan does not crowd and the oil temperature stays hot enough for crisp chicken.
Stir the sauce mixture before you pour it into the pan because cornstarch settles at the bottom quickly.
Taste the sauce before you add the chicken and adjust sweetness, salt, or spice so it matches your preference.
Toss the chicken in the sauce right before serving so the coating stays crisp under that glossy orange glaze.

How to Make Orange Chicken Recipe

Mix and Coat the Chicken

Add the chicken pieces to a large bowl and season them with salt and black pepper.
Pour the beaten egg over the chicken and toss until every piece looks lightly coated.
In a separate bowl, whisk together the cornstarch and flour, then add the egg-coated chicken and toss until each piece looks fully covered in the dry mixture.
Set the coated chicken on a plate or tray while you heat the oil so the coating adheres and dries slightly.

Prepare the Orange Sauce

In a medium bowl, combine orange juice, orange zest, soy sauce, sugar, rice vinegar, hoisin sauce, ketchup, garlic, ginger, and crushed red pepper flakes.
In a small cup, stir together the cornstarch and water until no lumps remain, then pour this slurry into the orange mixture.
Whisk everything until the sugar dissolves and the sauce looks smooth, then set the bowl near the stove so you can reach it easily.

Fry the Chicken

Pour oil into a large deep skillet so it reaches about 1 to 1 ½ inches up the sides, then heat it over medium high.
Test the oil with a small piece of coated chicken; if it sizzles and starts to brown within a minute, the oil sits at the right temperature.
Add a batch of chicken pieces in a single layer, leaving space between them, and fry them for about 4 to 5 minutes, turning occasionally, until they look golden and cooked through.
Transfer the cooked chicken to a paper towel lined plate or a wire rack, then repeat with the remaining pieces until you fry all the chicken.

Cook the Orange Sauce

Pour off all but about 1 tablespoon of the frying oil from the skillet, then place the pan back over medium heat.
Give the orange sauce mixture a quick whisk, then pour it into the skillet.
Bring the sauce to a gentle simmer, stirring often, until it thickens and turns glossy, about 3 to 5 minutes.
Taste the sauce and adjust with a pinch of salt, extra sugar, or more red pepper flakes if you want more heat.

Combine and Serve

Add the fried chicken pieces to the skillet with the thickened orange sauce.
Toss the chicken until every piece looks fully coated and the sauce clings nicely.
Sprinkle sliced green onions and toasted sesame seeds over the top, along with a little extra orange zest if you like a stronger citrus aroma.
Serve the Orange Chicken Recipe hot over steamed rice, fried rice, or noodles while the coating still tastes crisp.

What to Serve with Orange Chicken Recipe

Orange Chicken Recipe pairs beautifully with fluffy white rice, jasmine rice, or brown rice, since the grains soak up that sweet and tangy sauce. Add a simple veggie side like steamed broccoli, snap peas, or a quick stir fried mix of carrots, bell peppers, and cabbage. You can also serve it with cauliflower rice if you want a lighter base or with plain noodles tossed in a bit of soy sauce and sesame oil. Round out the meal with sliced oranges or a simple fruit salad and a cold glass of iced tea or sparkling water.

Storage Options

Store leftover Orange Chicken Recipe in an airtight container in the fridge for up to 3 to 4 days.
Chill the rice or noodles separately so they do not soak up too much sauce overnight.
Reheat the chicken in a skillet over medium heat with a splash of water or orange juice until it warms through and the sauce loosens.
Freeze cooled chicken and sauce in a freezer safe container for up to 2 months, then thaw in the fridge and reheat on the stove for the best texture.