This Orange Chicken Recipe delivers restaurant-quality results in your kitchen!
- Ready in 30 minutes with basic pantry ingredients
- Perfectly crispy chicken coated in sweet-tangy orange sauce
- Serves 4 with enough for seconds
- Healthier than restaurant versions – no MSG or preservatives
Looking for an Orange Chicken Recipe that rivals your favorite takeout? I’ve got you covered! This Orange Chicken Recipe transforms simple ingredients into something magical – juicy chicken pieces with a crispy coating, smothered in that sweet-tangy orange sauce we all crave. Perfect for a family of four, this recipe takes just 30 minutes from start to finish. The secret? A double-coating technique and fresh orange juice that makes all the difference.
Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
Nutrition Facts (Per Serving)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 420 | – |
| Protein | 28g | 56% |
| Carbohydrates | 42g | 14% |
| Fat | 14g | 22% |
| Fiber | 1g | 4% |
| Sugar | 18g | 20% |
| Sodium | 780mg | 32% |
Equipment Needed
| Essential Tools | Optional But Helpful |
|---|---|
| Large non-stick pan or wok | Kitchen thermometer |
| Medium saucepan | Splatter screen |
| Mixing bowls (3) | Microplane zester |
| Kitchen tongs | Rice cooker |
| Paper towels | Citrus juicer |
| Cutting board | – |
| Sharp knife | – |
| Measuring cups and spoons | – |
Ingredients
| For the Chicken | For the Orange Sauce | For Serving |
|---|---|---|
| 1.5 lbs boneless skinless chicken thighs | 1 cup fresh orange juice (2-3 oranges) | Cooked white rice |
| 2 large eggs | 2 tbsp orange zest | Sliced green onions |
| 1 cup cornstarch | 1/4 cup rice vinegar | Sesame seeds |
| 1/2 cup flour | 1/4 cup regular soy sauce | Orange slices |
| 1 tsp salt | 1/2 cup brown sugar | – |
| 1/2 tsp black pepper | 2 cloves garlic, minced | – |
| Vegetable oil for frying | 1 tbsp ginger, grated | – |
| – | 1/4 tsp red chili flakes | – |
| – | 2 tbsp cornstarch + 3 tbsp water | – |
Dietary Notes: Contains eggs, wheat (gluten), and soy. For gluten-free option, see substitutions below.
Step-by-Step Instructions
Before You Start
- Gather all ingredients and equipment
- Place everything on your counter
- Read through entire recipe once
- Ensure chicken is fully thawed if frozen
- Let chicken rest at room temperature 15 minutes
- Prep Your Workspace
- Clear and clean your counter
- Line a baking sheet with paper towels
- Set up a trash bowl for scraps
- Have clean kitchen towels ready
Preparing the Chicken (15 minutes)
- Cut and Prepare Chicken
- Remove chicken from package and pat dry thoroughly
- Trim any visible fat with kitchen scissors
- Cut thighs into 1-inch pieces (about bite-size)
- TIP: Pieces should be similar size for even cooking
- Keep paper towels handy for wiping hands
- WARNING: Always wash hands after handling raw chicken
- Set Up Coating Station (Important!)
- Place 3 wide, shallow bowls in a row
- Bowl 1: Put chicken pieces
- Bowl 2: Beat eggs and 1 tablespoon water until no streaks remain
- Bowl 3: Mix cornstarch, flour, salt, and pepper with a fork until well combined
- TIP: Place a piece of parchment paper under bowls for easy cleanup
- MISTAKE TO AVOID: Don’t dump all chicken in egg at once
- Coat Chicken (Take Your Time Here)
- Use your left hand for wet ingredients
- Use your right hand for dry ingredients
- Pick up one piece of chicken
- Drop it in egg mixture and coat completely
- Lift and let excess egg drip off (5 seconds)
- Place in flour mixture
- Use dry hand to cover completely with flour mixture
- Gently shake off excess
- Place on clean plate
- Repeat with all pieces
- TIP: Don’t stack coated pieces or they’ll stick together
If you love crispy coated chicken, you might also enjoy my Chicken Tenders and Fries recipe that uses a similar coating technique.
Making the Orange Sauce (10 minutes)
- Prepare Citrus
- Wash oranges under cool water
- Pat dry with paper towel
- Zest oranges before juicing (important for flavor!)
- Use only orange part of peel, avoid white pith
- Cut oranges in half
- Squeeze juice into measuring cup
- Remove any seeds with a spoon
- TIP: Roll oranges on counter before cutting to get more juice
- MISTAKE TO AVOID: Don’t substitute bottled juice if possible
- Prepare Other Ingredients
- Peel garlic cloves
- Mince garlic very finely
- Peel ginger with spoon edge
- Grate ginger with microplane or fine grater
- Mix cornstarch and water in small bowl until smooth
- TIP: Measure all sauce ingredients before starting to cook
- WARNING: Sauce thickens fast once cornstarch is added
- Cook Sauce
- Place medium saucepan on stove
- Add all sauce ingredients EXCEPT cornstarch mixture
- Turn heat to medium
- Stir occasionally with wooden spoon
- Wait for bubbles around edge (5-7 minutes)
- Add cornstarch mixture while stirring constantly
- Keep stirring until sauce thickens (2-3 minutes)
- TIP: Sauce should coat back of spoon and hold a line when you run your finger through it
- MISTAKE TO AVOID: Don’t leave sauce unattended or it may burn
Cooking the Chicken (15 minutes)
- Heat Oil Properly (Very Important!)
- Place large pan on stove
- Add oil to depth of 1/4 inch
- Turn heat to medium-high
- Wait 3-5 minutes for oil to heat
- Test oil with wooden spoon handle
- Oil is ready when bubbles form around handle
- TIP: If oil smokes, remove pan from heat and let cool
- WARNING: Hot oil can cause severe burns – use caution
- Fry Chicken Safely
- Prepare paper towel station
- Line plate with 2 layers paper towels
- Use long-handled tongs (never fingers!)
- Place 6-8 pieces of chicken in oil carefully
- Don’t crowd the pan
- Listen for steady sizzle (not too loud, not too quiet)
- Cook 3-4 minutes until golden brown
- Turn each piece carefully
- Cook 2-3 minutes on second side
- Remove to paper towels
- Repeat with remaining chicken
- TIP: Keep first batches warm in 200°F oven
- MISTAKE TO AVOID: Cooking too many pieces at once lowers oil temperature
- Final Assembly
- Turn heat to low
- Remove excess oil from pan (leave 1 tablespoon)
- Return all chicken to pan
- Pour warm sauce over chicken
- Gently toss with tongs until each piece is coated
- Heat 1-2 minutes until everything is hot
- TIP: Sauce will thicken more as it cools
If you’re a fan of delicious chicken recipes, my Marry Me Chicken Recipe offers another amazing option for your next dinner.
Plating and Serving
- Final Touches
- Spoon rice into bowls
- Top with sauced chicken
- Sprinkle with sesame seeds
- Add sliced green onions
- Garnish with fresh orange slices
- Serve immediately while hot
Troubleshooting Tips
| Problem | Solution |
|---|---|
| Sauce too thin | Add more cornstarch slurry, 1 teaspoon at a time |
| Chicken not crispy | Oil wasn’t hot enough – wait for shimmering surface |
| Sauce too sweet | Add 1 tablespoon rice vinegar or lemon juice |
| Sauce too thick | Thin with orange juice or water, 1 tablespoon at a time |
| Chicken coating falls off | Make sure chicken is dry before coating and oil is hot enough |
| Sauce burns | Keep heat medium-low and stir constantly |
Variations & Substitutions
- Spicy Orange Chicken: Double the red chili flakes or add 1 teaspoon sriracha
- Lighter Version: Air fry chicken at 400°F for 12-15 minutes
- Extra Citrus Kick: Add 1 tablespoon lemon juice to sauce
- Gluten-Free: Use tamari instead of soy sauce and rice flour for coating
- Less Sugar: Reduce brown sugar to 1/3 cup and add 1 tablespoon honey
- Chicken Breast Option: Use 1.5 lbs chicken breast, cut thinner and reduce cooking time by 1 minute
Looking for more comfort food recipes? My Chicken Pot Pie Recipe is perfect for cozy family dinners.
Storage & Reheating
- Refrigeration: Store chicken and sauce separately in airtight containers up to 3 days
- Freezing: Freeze cooked chicken (without sauce) up to 1 month
- Reheating Chicken:
- Oven method: 350°F for 10 minutes (best for maintaining crispiness)
- Microwave: 1-2 minutes (convenient but less crispy)
- Reheating Sauce: Microwave 30-60 seconds, stir halfway through
- Meal Prep Tip: Make double batch of sauce and freeze half for later use
Safety Notes & Tips
- Food Safety: Chicken must reach internal temperature of 165°F
- Oil Safety:
- Use tongs to prevent oil splatter
- Never leave hot oil unattended
- Keep paper towels away from heat source
- Have lid nearby to smother potential flames
- Prep Tips:
- Pat chicken completely dry before coating
- Keep one hand for wet ingredients, one for dry
- Taste sauce before adding to chicken
- Let chicken rest 5 minutes before serving for maximum flavor
Bold Tip: The key to perfect orange chicken is a balance between sweet and tangy. Your sauce should taste slightly stronger than you think it should – it will mellow when coating the chicken.
