Make restaurant-quality orange chicken at home with this foolproof recipe that serves 4
Key points:
- Ready in 30 minutes with simple pantry ingredients
- Perfectly crispy chicken in a sweet-tangy orange sauce
- No deep fryer needed – pan-frying method
- Great for meal prep and leftovers
Are you craving that perfect balance of crispy chicken and tangy orange sauce? This orange chicken recipe delivers restaurant-quality results right in your kitchen. Perfect for family dinner, this serves 4 and takes just 30 minutes.
Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Equipment Needed
- Large non-stick pan or wok
- Medium saucepan
- Mixing bowls
- Kitchen tongs
- Paper towels
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Zester/grater
Ingredients
For the Chicken:
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 2 large eggs
- 1 cup cornstarch
- 1/2 cup flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
For the Orange Sauce:
- 1 cup fresh orange juice (from 2-3 medium oranges)
- 2 tablespoons orange zest
- 1/4 cup rice vinegar
- 1/4 cup regular soy sauce
- 1/2 cup brown sugar
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/4 teaspoon red chili flakes
- 2 tablespoons cornstarch mixed with 3 tablespoons water
For Serving:
- Cooked white rice
- Sliced green onions
- Sesame seeds
- Orange slices for garnish
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
- 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
- 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
Making the Orange Sauce (10 minutes)
- Prepare Citrus
- Wash oranges under cool water
- Pat dry with paper towel
- Zest oranges before juicing
- 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
- 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
- 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
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
- 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
- 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
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
- 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
- Sauce too thick? Thin with orange juice or water
Variations
- Spicy: Double the red chili flakes
- Lighter: Air fry chicken at 400°F for 12-15 minutes
- Extra citrus: Add 1 tablespoon lemon juice to sauce
- Gluten-free: Use tamari instead of soy sauce and rice flour for coating
Storage & Reheating
- Store chicken and sauce separately
- Refrigerate up to 3 days
- Reheat chicken in 350°F oven for 10 minutes
- Microwave sauce separately, then combine
Safety Notes
- Check chicken internal temperature (165°F)
- Use tongs to prevent oil splatter
- Never leave hot oil unattended
- Keep paper towels away from heat source
- Pat chicken completely dry before frying
Remember: The key to perfect orange chicken is properly heated oil and letting the sauce thicken enough to coat the back of a spoon. Serve hot over rice for the best experience!
