Name: Orange Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 2 pounds boneless, skinless chicken thighs trimmed and cut into 1 inch pieces; ¼ cup water; ½ teaspoon Kosher salt; ½ teaspoon baking soda; 2 large eggs; ½ cup cornstarch; 1 tablespoon oil; 1 cup orange juice; 1 tablespoon orange zest; ¼ cup ketchup; 2 tablespoons granulated sugar; 1½ tablespoons white vinegar; 1 tablespoon cornstarch; ½ tablespoon garlic, minced; ½ teaspoon Chinese chili pepper flakes or crushed red pepper; 1 stalk green onion, thinly sliced; Whole dry chili pepper (optional); Oil for cooking

Jump to Recipe·5.2 from 21 reviews

Get ready to fall in love with homemade Orange Chicken! This delightful dish features tender chunks of marinated, crispy-fried chicken generously coated in a glossy, sweet-tangy orange sauce and a touch of heat. It’s a restaurant-worthy treat you can whip up in just thirty minutes—perfect for busy weeknights or a fun dinner with friends. Whether you’re craving that iconic takeout flavor or eager to discover a new family favorite, this recipe will make you wonder why you ever ordered out in the first place!

Ingredients You’ll Need

The beauty of Orange Chicken lies in simple, fresh ingredients that each play an essential role—creating layers of flavor, crispy texture, and vibrant color. Gathering these items ahead of time will make your cooking experience smooth and set you up for that fantastic final result!

Boneless, skinless chicken thighs: Tender and juicy, thighs stay succulent during frying and soak up all the wonderful sauce.
Water: Helps hydrate the chicken for extra moisture in every bite.
Kosher salt: Boosts flavor, ensuring your chicken is seasoned through and through.
Baking soda: Works magically to tenderize the meat so your chicken is never tough.
Eggs: The eggs help bind the coating to the chicken for that crave-worthy crunch.
Cornstarch: This is the secret to a crisp, golden crunch on each piece of chicken.
Neutral oil (like vegetable or canola): Perfect for both marinating and deep-frying—the foundation for shatteringly crispy chicken.
Orange juice (freshly squeezed preferred): Brings a bright citrusy zing that defines authentic Orange Chicken flavor.
Orange zest: Packs a punch of aromatic oils—use more or less to adjust the intensity of the orange flavor.
Ketchup: Adds tang, rich color, and just a touch of familiar sweetness to the sauce.
Granulated sugar: Balances the tartness and gives a beautiful glossy finish to the sauce.
White vinegar: Offers a subtle tang for a true sweet-and-sour harmony.
Minced garlic: Sizzled briefly for the mouthwatering aroma that’s so classic in Chinese-American cuisine.
Chinese chili pepper flakes or crushed red pepper: For heat—add more or less depending on your spice preference.
Green onion (white and green parts separated): The white parts add depth in stir-frying, while the greens give a fresh, colorful finish.
Whole dry chili pepper (optional): Kick up the spice if you crave extra heat and a hint of smokiness.
Oil (for frying): Use a high-heat oil to get the chicken pieces perfectly crispy.

How to Make Orange Chicken

Step 1: Marinate the Chicken

In a large mixing bowl, toss your trimmed and cut chicken thighs with water, baking soda, and salt. Mix vigorously so the water is nearly absorbed—this helps with tenderizing and keeps your chicken juicy. Next, mix in the eggs until well combined, then add the cornstarch, blending thoroughly until you see no dry spots remaining. Finally, drizzle in one tablespoon of neutral oil for an even coating that’ll help the pieces fry up beautifully crispy.

Step 2: Prepare the Orange Chicken Sauce

While the oil is heating up or even the day before, whisk together orange juice, zest, ketchup, sugar, white vinegar, and cornstarch in a bowl or large measuring cup. This combination creates the distinctive sticky, orange-hued sauce that defines Orange Chicken. It’s truly a game changer—zesty, sweet, with just the right amount of tang!

Step 3: Heat the Oil

Pour enough oil into your wok or tall pan to reach about two to three inches in depth—a must for an even golden crisp on all sides. Heat until the oil reaches 375°F, using a thermometer to monitor closely. If you don’t have a thermometer, drop in a tiny bit of batter; it should sizzle immediately and rise to the top.

Step 4: Fry the Chicken (Double Fry Technique)

Carefully add the marinated chicken pieces to the hot oil in a single, even layer—work in batches if necessary. Fry for 4 to 5 minutes, turning occasionally and gently separating any pieces that clump together. Remove the chicken and let it drain for a few minutes. Bring the oil back up to temperature and return the chicken for a second, even crispier fry for another 5 to 6 minutes, until all pieces are a gorgeous golden brown. Drain on paper towels or a wire rack to keep things extra crunchy.

Step 5: Toss Chicken in Orange Sauce

In a clean wok or large pan over medium heat, add a touch of oil along with the white parts of your green onion, minced garlic, and chili peppers. Stir fry for about 10 to 15 seconds until fragrant (don’t let the garlic burn!). Pour in your sauce and raise the heat to medium-high, stirring until it thickens to your ideal consistency—bubbly, glossy, and irresistible. Finally, add the crispy chicken and toss until every piece is perfectly coated. That breathtaking aroma alone will have everyone running to the kitchen!

How to Serve Orange Chicken

Garnishes

For a restaurant-style finish, scatter the vibrant green tops of your sliced green onions on top just before serving. If you’re a sesame seed fan, a sprinkle adds subtle nuttiness and a pretty contrast. A few extra orange zest curls take the citrus wow factor over the top, while whole dried chili peppers introduce a touch of drama and a gentle, smoky warmth.

Side Dishes

Steamed jasmine rice or fluffy fried rice is the perfect blank canvas for soaking up every last drop of luscious orange sauce. Want some veggies on the side? Try simply steamed broccoli, snap peas, or a refreshing Asian slaw. Even buttery noodles or soft steamed bao buns pair beautifully with Orange Chicken for an extra-festive meal.

Creative Ways to Present

If you’re entertaining, pile Orange Chicken high on a large platter for a beautiful shareable centerpiece. Or serve individual portions in small takeout-style boxes for a nostalgic twist! Tuck chicken pieces into mini lettuce cups for a fun appetizer, or spoon them into steamed buns with crunchy slaw for an unexpected fusion slider.

Make Ahead and Storage

Storing Leftovers

If you manage to have any leftover Orange Chicken, let it cool completely before transferring to an airtight container. Store in the refrigerator for up to three days. Be sure to keep the chicken and any extra sauce together so everything stays juicy and flavorful.

Freezing

Orange Chicken freezes surprisingly well! Spread the cooled, cooked chicken pieces in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. The sauce can be frozen separately if you prefer. Stored this way, your Orange Chicken will keep its flavor and crispness for up to two months.

Reheating

For the best texture, reheat Orange Chicken in a 350°F oven or air fryer for 8 to 10 minutes until hot and crispy. If you’re in a hurry, microwave in short bursts, stirring between intervals to prevent soggy spots. Warm your sauce separately, then toss or drizzle just before serving to recapture that ultra-crisp, glossy finish.

FAQs

Can I make Orange Chicken with chicken breast instead of thighs?

Absolutely! While thighs stay juicier during frying, you can use chicken breast if you prefer. Just be careful not to overcook, as breasts can dry out faster. Marinating really helps retain moisture no matter which cut you use.

Is it possible to bake instead of deep-frying?

Yes, you can bake the coated chicken pieces on a rack set over a sheet pan at 425°F for about 20 minutes, flipping halfway through. While the texture won’t be quite as shatteringly crisp as frying, it’s still delicious and lighter on cleanup!

Can I make the orange sauce less sweet or more spicy?

Definitely. Taste your sauce and feel free to adjust the amount of sugar or chili flakes to suit your palate. If your oranges aren’t very sweet, a little extra sugar might help, or add more chili for a punchier kick.

Can I use bottled orange juice instead of fresh?

Of course! While fresh orange juice gives the sauce a vibrant flavor, bottled juice works perfectly well in a pinch. If you go with bottled, taste the sauce and add a touch more zest or sugar to balance it out.

What’s the secret to extra crispy Orange Chicken?

Double frying is the magic trick! That second fry locks in the crunch, and letting the chicken drain briefly between fries makes a huge difference. Also, make sure your oil stays at the right temperature for each batch.

Final Thoughts

If you’ve been searching for the ultimate Orange Chicken, this recipe is sure to win you over from the very first bite. It’s fun to cook, totally satisfying, and brings a touch of takeout magic right to your own kitchen. Give it a try—you may just find that nothing beats homemade!