If you’re craving a dish that brings together crispy, golden chicken with a tangy, sweet, and slightly spicy citrus glaze, this Easy Orange Chicken Recipe is exactly what you need. It’s a perfect balance of crunchy textures and bold flavors that will have you coming back for more, whether you’re cooking for a weeknight dinner or impressing friends at your next gathering. Plus, it’s straightforward enough for any home cook to master, turning a classic takeout favorite into a homemade delight.
Ingredients You’ll Need
Gathering the right ingredients is half the joy in making this dish. Each element plays a unique role—whether adding crunch, sweetness, acidity, or that unmistakable orange aroma, these essentials come together to create magic in your kitchen.
- 1 1/2 lbs chicken breast or thighs: Bite-sized pieces make for the perfect crispy texture and hearty bites.
- 1/2 cup cornstarch: This helps create the signature crisp coating on the chicken.
- 1/2 cup all-purpose flour: Adds structure to the coating and keeps it light yet crunchy.
- 2 eggs, beaten: Acts as the binding agent for the flour and cornstarch mixture to stick nicely.
- 1/2 tsp salt: Enhances the natural flavor of the chicken without overpowering it.
- 1/4 tsp black pepper: Adds a subtle, warming edge to the seasoning.
- Vegetable oil, for frying: Essential for achieving that golden, perfectly crispy exterior.
- 1 cup fresh orange juice: The star ingredient—infuses brightness, citrus sweetness, and depth.
- 1 tbsp orange zest: Intensifies the orange flavor with fragrant oils straight from the peel.
- 1/3 cup soy sauce: Brings savory umami balance against the sweet orange flavors.
- 2 tbsp rice vinegar: Adds a gentle tang that balances sweetness and richness.
- 1/3 cup brown sugar: Provides caramel sweetness and helps the sauce thicken beautifully.
- 2 cloves garlic, minced: Infuses a mild punch of aromatic savoriness.
- 1 tsp grated fresh ginger: Gives the sauce a warm, zesty kick.
- 1/2 tsp red pepper flakes (optional): For a subtle heat that cuts through the sweetness—incredibly addictive.
- 1 tbsp cornstarch (for slurry): Used to thicken the sauce for that perfect clingy finish.
- 2 tbsp water: Combines with cornstarch to create the thickening slurry.
- Sesame seeds or sliced green onions, for garnish (optional): Adds a fresh, nutty, and colorful touch for presentation and texture.
How to Make Easy Orange Chicken Recipe
Step 1: Season and Prepare the Chicken
Start by seasoning your bite-sized chicken pieces with salt and black pepper. This simple step ensures the chicken itself has a great base flavor before any coating or sauce is applied, helping every layer shine through.
Step 2: Coat the Chicken in Flour and Cornstarch
Mix together the all-purpose flour and cornstarch in a bowl. Dredge each chicken piece in the dry mix thoroughly. This combination gives you an incredibly light yet crunchy crust, setting the stage for double dipping.
Step 3: Egg Dip and Second Coating
Dip the coated chicken in the beaten eggs, then dredge again in the flour and cornstarch mixture for a double layer of crunchy goodness. This method locks in moisture while creating a satisfyingly crisp shell once fried.
Step 4: Fry the Chicken Until Golden
Heat your vegetable oil over medium-high heat in a heavy skillet or deep pan. Fry the chicken in batches so they cook evenly, turning until each piece is a beautiful golden brown. Let them drain on paper towels to shed excess oil and keep every bite crisp.
Step 5: Prepare the Zesty Orange Sauce
In a saucepan, combine fresh orange juice, orange zest, soy sauce, rice vinegar, brown sugar, minced garlic, grated ginger, and red pepper flakes if using. Bring this vibrant mixture to a simmer so all the flavors meld together and the aroma fills your kitchen with promise.
Step 6: Thicken the Sauce with a Slurry
Whisk together cornstarch and water to create a smooth slurry, then stir it into the simmering sauce. Cook until the sauce thickens to a luscious, glossy coating—this is the luscious glaze that will envelope the crispy chicken.
Step 7: Toss Chicken in the Orange Sauce
Transfer your crispy fried chicken to a large bowl or back into the skillet and toss it in the thickened orange sauce until each piece is coated lovingly. This blend of crunch meeting sticky, tangy-sweet sauce is irresistible.
Step 8: Garnish and Serve
If desired, sprinkle sesame seeds or sliced green onions over the top, adding pops of color and a touch of nutty freshness. Serve immediately while everything’s warm and inviting.
How to Serve Easy Orange Chicken Recipe
Garnishes
Add texture and visual appeal with a sprinkle of toasted sesame seeds or some freshly sliced green onions. These simple garnishes bring extra layers of flavor and a perfect finishing touch to the vibrant dish.
Side Dishes
This easy orange chicken pairs beautifully with classic steamed jasmine or basmati rice, which soaks up every drop of that delicious sauce. You can also serve it alongside sautéed broccoli, snap peas, or bok choy to add a refreshing crunch and balance to the meal.
Creative Ways to Present
Looking to impress? Try serving the chicken on a bed of steamed rice noodles or wrapped in lettuce cups for a fun, handheld option. For a colorful twist, place it atop a simple Asian slaw or mix in some roasted cashews and bell peppers for extra crunch and vibrancy.
Make Ahead and Storage
Storing Leftovers
Store any leftover orange chicken in an airtight container in the refrigerator for up to 3 days. Keeping the chicken and sauce together helps preserve flavors, though the chicken may lose some crispiness over time.
Freezing
If you want to save this dish for longer, freeze the cooked chicken and sauce separately in airtight containers. This prevents sogginess and helps maintain the best texture when reheated. Both components can last up to 2 months in the freezer.
Reheating
For crispy leftovers, reheat the chicken pieces in a preheated oven at 350°F (175°C) until warmed through and crisp again. Warm the sauce gently on the stove or microwave, then toss them together just before serving to restore that irresistible saucy crunch.
FAQs
Can I use chicken thighs instead of breast for this recipe?
Absolutely! Chicken thighs are actually a fantastic choice since they stay juicier and add richness to your Easy Orange Chicken Recipe. Just cut them into similar bite-sized pieces as breasts so they cook evenly.
Is it necessary to double coat the chicken?
Yes, the double coating with flour, cornstarch, and eggs is key to getting that crisp, crunchy texture you crave. It also helps the sauce cling beautifully without the chicken becoming soggy too quickly.
Can I make this recipe gluten-free?
Definitely. Swap out the all-purpose flour for gluten-free flour blends and ensure your soy sauce is gluten-free (tamari is a great substitute). The rest of the ingredients are naturally gluten-free as well.
How spicy is the dish with red pepper flakes?
The half teaspoon of red pepper flakes adds a gentle kick that perfectly balances the sweetness of the sauce. If you prefer a milder flavor, feel free to leave them out or reduce the amount.
Can I prepare the sauce in advance?
You sure can! Make the orange sauce ahead, store it in the fridge, and reheat gently when you’re ready. Just toss freshly fried chicken in at the end for the best texture and taste.
Final Thoughts
This Easy Orange Chicken Recipe is a fantastic way to bring a burst of flavor and crunch to your dinner table without fuss or fancy techniques. Whether it’s a family favorite in the making or a surprise guest-pleaser, I hope you dive in with as much joy cooking it as you will eating it. Go ahead, treat yourself—it’s a dish everyone deserves to savor.
Print
Easy Orange Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 to 4.4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese-American
Description
This easy orange chicken recipe features crispy battered chicken pieces tossed in a tangy, sweet, and slightly spicy orange sauce. Perfect for a flavorful weeknight dinner, it combines a crunchy exterior with a vibrant sauce made from fresh orange juice, soy sauce, and ginger, creating a restaurant-style dish right at home.
Ingredients
Chicken and Batter
- 1 1/2 lbs chicken breast or thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1/2 tsp salt
- 1/4 tsp black pepper
- Vegetable oil, for frying
Orange Sauce
- 1 cup fresh orange juice
- 1 tbsp orange zest
- 1/3 cup soy sauce
- 2 tbsp rice vinegar
- 1/3 cup brown sugar
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1/2 tsp red pepper flakes (optional)
- 1 tbsp cornstarch (for slurry)
- 2 tbsp water
Garnish (Optional)
- Sesame seeds or sliced green onions
Instructions
- Season the Chicken: Season the bite-sized chicken pieces evenly with salt and black pepper to enhance the flavor before coating.
- Prepare the Coating Mixture: In a bowl, combine the all-purpose flour and 1/2 cup cornstarch thoroughly to create a light, crispy coating for the chicken.
- Coat the Chicken: Dip each chicken piece first into the beaten eggs, then dredge them in the flour and cornstarch mixture, ensuring each piece is fully coated for maximum crispiness when fried.
- Heat the Oil: Pour vegetable oil into a skillet or deep pan and heat it over medium-high heat until hot enough for frying, around 350°F (175°C).
- Fry the Chicken: Fry the coated chicken pieces in batches to avoid overcrowding, cooking until they turn golden brown and crispy, about 4-5 minutes per batch. Remove and drain on paper towels to absorb excess oil.
- Make the Orange Sauce: In a saucepan, combine fresh orange juice, orange zest, soy sauce, rice vinegar, brown sugar, minced garlic, grated ginger, and red pepper flakes. Bring the mixture to a simmer over medium heat, stirring occasionally.
- Thicken the Sauce: In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to make a slurry. Slowly stir this into the simmering sauce and cook until it thickens to a glossy consistency, about 2-3 minutes.
- Toss Chicken in Sauce: Add the fried chicken pieces into the thickened orange sauce, tossing gently to coat each piece evenly and infuse them with flavor.
- Garnish and Serve: Transfer the coated chicken to a serving dish, garnish with sesame seeds or sliced green onions if desired, and serve hot over steamed rice for a complete meal.
Notes
- For extra crispiness, double dredge the chicken by dipping it in egg and flour mixture twice.
- Use fresh orange juice and zest for the best vibrant flavor in the sauce.
- Adjust red pepper flakes according to your preferred spice level or omit for a milder dish.
- Make sure the oil is hot enough before frying to avoid greasy chicken.
- Serve immediately to maintain the crisp texture of the chicken.
