Orange Chicken is the ultimate comfort food for anyone who loves sweet and savory flavors. It’s a popular Chinese-American dish known for its crispy chicken bites coated in a sticky, citrusy orange sauce. If you’ve ever been to a Chinese takeout place, you’ve probably seen it on the menu—and maybe even made it your go-to. The good news? You can make this restaurant-style favorite right at home with simple ingredients. Whether you’re cooking for the family or just craving something bold and delicious, this Orange Chicken recipe hits all the right notes—crunchy, tangy, sweet, and deeply satisfying.
Quick Facts
Here’s a quick look at what to expect with this dish:
| Course | Main Dish |
|---|---|
| Cuisine | Chinese-American |
| Difficulty | Medium |
| Servings | 4 |
| Prep Time | 20 minutes |
| Cooking Time | 25 minutes |
| Calories | 480 per serving |
Equipment Needed
To make Orange Chicken, you don’t need fancy gear—but having the right tools helps a lot. Here’s what you’ll need:
- Wok or Deep Frying Pan: Ideal for frying and cooking the chicken evenly.
- Mixing Bowls: For marinating and coating the chicken.
- Whisk: Useful for blending the sauce ingredients.
- Tongs: Makes flipping and removing chicken pieces easy.
- Slotted Spoon: Helps drain excess oil after frying.
- Paper Towels: For draining fried chicken and keeping it crisp.
- Zester or Grater: To zest the orange for that burst of citrus.
- Measuring Cups & Spoons: Accuracy matters, especially for the sauce.
- Thermometer (optional): To check oil temperature for frying (around 350°F/175°C).
- Saucepan: To simmer the orange sauce.
Ingredients
Here’s everything you’ll need to get started:
For the Chicken:
- 1.5 lbs (about 700g) boneless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
For the Orange Sauce:
- 1/2 cup orange juice (fresh or store-bought)
- 1 tablespoon orange zest
- 1/3 cup sugar
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1/3 cup water
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon ginger, grated
- 1/2 teaspoon red chili flakes (optional for heat)
Instructions
Follow these easy steps to bring the dish together:
- Coat the Chicken: In a bowl, season chicken with salt and pepper. Mix flour and cornstarch in another bowl. Dip chicken in beaten eggs, then coat with the flour mix.
- Heat the Oil: Heat about 2 inches of oil in a wok or deep pan over medium-high heat until it reaches 350°F.
- Fry the Chicken: Fry chicken in batches for 4–5 minutes or until golden and crispy. Remove with a slotted spoon and place on paper towels.
- Make the Sauce: In a saucepan, combine orange juice, zest, sugar, soy sauce, vinegar, garlic, ginger, and chili flakes. Mix water and cornstarch separately, then add it in.
- Simmer and Thicken: Cook the sauce over medium heat until it thickens (about 5 minutes). Stir constantly.
- Combine: Toss the crispy chicken in the sauce until fully coated.
- Serve: Garnish with sesame seeds or green onions if desired. Best served with steamed rice.
Essential Note:
Make sure your oil is hot enough before frying—around 350°F (175°C). Too cold, and your chicken will be soggy and greasy. Too hot, and it’ll burn. Also, always toss the chicken in the sauce just before serving to keep the coating crispy. You can double the sauce if you love it extra sticky or plan to serve it over rice or noodles.
