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Orange Chicken Recipe

This homemade Orange Chicken recipe is a crispy, golden-fried delight coated in a rich, tangy-sweet orange sauce. With fresh citrus flavors, a crunchy texture, and just the right balance of sweetness and spice, this dish is better than takeout and easy to make at home. Perfect for weeknight dinners or special occasions!
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Prep Time 15 minutes
Cook Time 25 minutes
Course Main Course
Cuisine American, Chinese
Servings 4
Calories 450 kcal

Ingredients
  

For the Chicken:

  • 2 lbs boneless skinless chicken thighs (cut into bite-sized pieces)
  • 1 cup cornstarch
  • ½ cup all-purpose flour
  • 2 eggs beaten
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon white pepper optional
  • Oil for frying vegetable or peanut oil

For the Orange Sauce:

  • 1 cup fresh orange juice about 2-3 oranges
  • 1 tablespoon orange zest
  • ⅓ cup rice vinegar
  • ½ cup sugar or honey
  • ¼ cup soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch mixed with 2 tbsp water
  • 1 tablespoon ginger minced
  • 3 cloves garlic minced
  • ½ teaspoon red pepper flakes adjust to taste

For Garnishing & Serving:

  • Green onions sliced
  • Sesame seeds
  • Steamed jasmine rice

Instructions
 

Step 1: Prepare the Chicken

  • Cut the chicken into bite-sized pieces and pat dry.
  • In one bowl, mix cornstarch, flour, salt, black pepper, garlic powder, and white pepper.
  • In another bowl, beat the eggs.
  • Dip chicken into the egg mixture, then coat evenly with the cornstarch-flour mixture.
  • Let the coated chicken sit for 5 minutes.

Step 2: Fry the Chicken

  • Heat about 2 inches of oil in a deep pan to 350°F (175°C).
  • Fry the chicken in batches for 4-5 minutes or until golden brown.
  • Drain on a wire rack or paper towels.
  • (Optional) Double fry for 1-2 minutes for extra crispiness.

Step 3: Make the Orange Sauce

  • In a saucepan over medium heat, sauté garlic and ginger for 30 seconds.
  • Add orange juice, orange zest, rice vinegar, soy sauce, oyster sauce, and sugar. Stir well.
  • Bring to a simmer, then add red pepper flakes.
  • Mix cornstarch with water and whisk into the sauce until thickened.
  • Stir in sesame oil and remove from heat.

Step 4: Coat the Chicken

  • Add the fried chicken to the sauce and toss to coat evenly.
  • Serve immediately over steamed rice.
  • Garnish with green onions and sesame seeds.

Notes

  • Make Ahead: Store sauce and fried chicken separately, then toss together when ready to serve.
  • Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in an oven at 375°F (190°C) for 10 minutes.
  • Variations:
  • Baked Orange Chicken: Bake at 400°F (200°C) for 20 minutes, flipping halfway.
  • Air-Fried Orange Chicken: Air fry at 375°F (190°C) for 12-15 minutes.
  • Spicy Version: Add 1-2 teaspoons of Sriracha for extra heat.
  • Gluten-Free Version: Use tamari or coconut aminos instead of soy sauce and replace flour with extra cornstarch.