This Orange Chicken recipe is a guaranteed crowd-pleaser. With its crisp, golden chicken pieces coated in a flavorful orange sauce, it’s better than takeout and so easy to make at home! Paired with sticky rice, this dish is perfect for a cozy family dinner or a festive occasion.

About This Recipe
Orange Chicken combines fresh orange juice’s tangy, citrusy sweetness with the savory flavors of soy sauce, garlic, and ginger. The orange zest adds a vibrant touch that makes the sauce irresistible. The chicken pieces, fried to perfection and coated in this sauce, have a delightful mix of crispy and tender textures. It’s a dish that’s bound to make your taste buds dance!
Why you’ll love it:
- Better Than Takeout: Fresh, homemade, and free from unnecessary additives.
- Flavor Explosion: The citrusy orange sauce perfectly balances sweet and savory.
- Simple Ingredients: Most of the items are pantry staples.
What You Need To Make This Recipe
For the Batter:
- Boneless chicken (thighs or breast), cubed
- Both chicken thighs and breasts work well for this recipe, but each brings a different texture and flavor:
- Chicken Thighs: Juicier and more flavorful due to their higher fat content. They stay tender even after frying and reheating, making them a great choice for Orange Chicken.
- Chicken Breasts: Leaner and slightly firmer. They still taste delicious when fried and coated in the sauce, offering a lighter option.
- Cornstarch
- Helps create a crispy coating. Substitute with potato starch or tapioca starch if needed.
- All-purpose flour
- Adds structure to the batter. Can be replaced with rice flour for a gluten-free option.
- Soy sauce
- Adds savory depth. Use tamari for a gluten-free alternative or coconut aminos for a slightly sweeter flavor.
- Egg white
- Binds the batter and makes it light. You can use 1 tablespoon of aquafaba (chickpea water) as a substitute.
- Vegetable oil
- Adds moisture to the batter. Use any neutral oil like canola or sunflower oil.
- Black pepper
- Salt
- Water
For the Orange Sauce:
- Fresh orange juice
- The star of the dish, providing tangy sweetness. Avoid bottled juice for the best flavor.
- Orange zest
- Adds an intense citrus aroma. Be careful not to include the bitter white pith.
- Brown sugar
- Balances the tanginess. Use white sugar or honey as a substitute.
- Soy sauce
- Vinegar
- Provides acidity to balance flavors. Rice vinegar is ideal, but white vinegar or apple cider vinegar can be used.
- Minced ginger and minced garlic
- Adds warmth and slight spice. Ground ginger can be substituted but use it sparingly. Infuses the sauce with savory depth. Garlic powder can be used as a last resort.
- Cornstarch (for slurry)
- Thickens the sauce. Potato starch or arrowroot powder are great alternatives.
- Water (for slurry)
For Garnish:
- Toasted sesame seeds
- Chopped green onions
Additional:
- Oil for frying
- A neutral oil like vegetable, canola, or peanut oil works best. Avoid strong-flavored oils like olive oil.

How To Make Orange Chicken
Step 1: Combine the ingredients for the batter, and coat the chicken,
Step 2: Deep fry the coated chicken until fully cooked through. Double fry for 60 seconds for extra crispiness. Set aside.


Step 3: Mix the ingredients for the orange sauce (except for the slurry ingredients) in a wok. Bring to a boil and simmer for 2 minutes on medium-high heat.
Step 4: Make a slurry with cornstarch and water, and pour into the mixture while stirring. Then lower the heat and simmer for 1-2 minutes until thickened.


Step 5: Toss in the fried chicken and stir until the sauce is fully coated on the chicken. Serve immediately!

Pro Tips
- Zesting the Orange: Be careful not to grate too deeply into the white pith, as it can make the dish bitter.
- Double Fry for Extra Crispiness: Frying the chicken twice ensures a crispy exterior that holds up even after being coated in sauce.
- Serve Immediately: For the best texture, serve the chicken right away. However, even if it softens, it still tastes amazing!

FAQ’s
Can I make this recipe with a different protein?
Yes! Shrimp or tofu are great alternatives. Just adjust the frying time accordingly.
What’s the best way to store leftovers?
Store the coated chicken in an airtight container in the fridge for up to 2 days. Reheat in a pan to maintain some crispiness.
Can I make the sauce in advance?
Absolutely! Prepare the orange sauce ahead of time and refrigerate it. Reheat gently before tossing it with freshly fried chicken.

If you love cooking and baking with oranges and lemons, try out my super easy Lemon Loaf Cake, Lemon Blueberry Loaf Cake, or my Chocolate Orange Cookies!
Check out my YouTube Channel for detailed recipe tutorials! Made one of my recipes? Tag me on Instagram, I would love to see your creations!
Recipe Card
Orange Chicken Recipe: Better Than Takeout!

This Orange Chicken recipe is a guaranteed crowd-pleaser. With its crisp, golden chicken pieces coated in a flavorful orange sauce, it’s better than takeout and so easy to make at home! Paired with sticky rice, this dish is perfect for a cozy family dinner or a festive occasion.
Prep Time: 10 min
Cook Time: 15-20 min
Total Time: 30 min
Course: Main course
Servings: 4-5
Calories: 466kcal
Ingredients
For the Batter:
- 350-450g boneless chicken (thighs or breast), cubed
- 1/2 cup cornstarch
- 2 tbsp all-purpose flour
- 1 tbsp soy sauce
- 1 egg white
- 1 tsp vegetable oil
- Black pepper, to taste
- Salt, to taste
- 1/3 cup water (more if the mixture is too thick)
For the Orange Sauce:
- 3/4 cup fresh orange juice
- 1/2 tsp orange zest
- 3 tbsp brown sugar
- 2 tbsp soy sauce
- 1 tbsp vinegar
- 1/2 tsp minced ginger
- 2 cloves of minced garlic
- 1/2 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste (optional)
- 1 tbsp cornstarch (for slurry)
- 2 tbsp water (for slurry)
For Garnish:
- Toasted sesame seeds
- Chopped green onions
Additional:
- Oil for frying
Equipment/Utensils
- Medium-sized bowl
- Large mixing spoon
- Wok or large saucepan
- Small bowl to make slurry
Instructions
- Mix the Batter: Combine cornstarch, all-purpose flour, soy sauce, egg white, vegetable oil, black pepper, salt, and water. Add the chicken pieces and mix until well-coated.
- Fry the Chicken: Heat oil in a deep pan. Fry the coated chicken pieces for 5-7 minutes until cooked through. Optionally, fry the chicken a second time for 1 minute for extra crispiness. Set aside.
- Prepare the Orange Sauce: In a large pan or wok, combine orange juice, orange zest, brown sugar, soy sauce, vinegar, salt and pepper, minced ginger, and garlic. Bring to a boil over medium-high heat and simmer for 1-2 minutes.
- Thicken the Sauce: Mix cornstarch and water to create a slurry. Slowly pour it into the sauce while stirring to avoid lumps. Reduce the heat to low and simmer for 1-2 minutes until thickened.
- Toss and Serve: Add the fried chicken to the sauce and toss until fully coated. Serve immediately over sticky rice and garnish with toasted sesame seeds and green onions.
Nutrition
Calories: 466.71kcal
Total Fat: 26.75g
Carbs: 32.95g
Sugars: 11.91g
Protein: 22.82g
Sodium: 916.89mg
Fiber: 0.77g
** Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based on brands used, measuring methods, cooking methods, portion sizes, and more. **