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Few dishes satisfy quite like Orange Chicken — a beloved takeout classic with crispy golden chicken bites coated in a glossy, tangy, sweet, and slightly spicy orange sauce. This homemade Orange Chicken recipe brings the magic of your favorite Chinese restaurant right into your kitchen, using simple pantry ingredients and easy-to-follow steps. Whether you’re trying to cut down on takeout or just want to impress with a better-than-restaurant version, this recipe delivers on all fronts.

Each bite of this dish bursts with flavor: the chicken is tender on the inside and perfectly crunchy on the outside, while the sauce is made with real orange juice, a touch of vinegar, soy sauce, and just the right amount of chili for warmth. Finished with fresh orange zest and garnished with green onions, this Orange Chicken is everything you crave — balanced, bold, and unbelievably delicious.

It’s perfect served over rice, noodles, or steamed vegetables, making it a flexible and family-friendly dinner option that satisfies adults and kids alike. Plus, you’ll love knowing exactly what goes into it — no mystery ingredients or soggy takeout boxes in sight.

Why You’ll Love This Recipe

Crispy Perfection – Lightly battered chicken stays golden and crisp under a sticky, flavorful sauce.
Authentic Flavor – Real orange juice and zest make the sauce bright and naturally citrusy.
Simple Pantry Ingredients – Everything needed is likely already in your kitchen.
Versatile and Customizable – Adjust the spice level, sweetness, or protein to your taste.
Better Than Takeout – Made fresh at home with no additives or unnecessary oil.

Ingredients

Chicken

Boneless skinless chicken breasts
Eggs
Cornstarch
Flour
Salt
Oil (for frying)

Orange Chicken Sauce

Orange juice
Sugar
Rice vinegar or white vinegar
Soy sauce (or tamari for gluten-free)
Ginger
Garlic powder or fresh garlic
Red chili flakes
Orange zest
Cornstarch

Garnish

Green onions
Orange zest

Variations

Swap the Protein: Use shrimp, tofu, or cauliflower for different dietary preferences.
Low-Sugar Option: Reduce the sugar and add a bit of honey for a natural touch.
Extra Heat: Add more chili flakes or a splash of sriracha for a spicier kick.
Gluten-Free Version: Use tamari instead of soy sauce and gluten-free flour for coating.
Baked Option: Bake the chicken at 400°F with a light spray of oil instead of frying.

How to Make the Recipe

Step 1

Cut the chicken breasts into bite-sized pieces. Season lightly with salt.

Step 2

In a bowl, whisk the eggs. In a separate bowl, combine the cornstarch and flour.

Step 3

Dip each chicken piece into the egg, then dredge in the cornstarch-flour mixture to coat evenly.

Step 4

Heat oil in a large skillet or deep pan over medium-high heat. Fry the chicken in batches until golden brown and cooked through. Drain on paper towels.

Step 5

In a small saucepan, combine orange juice, sugar, vinegar, soy sauce, ginger, garlic powder or fresh garlic, red chili flakes, and orange zest. Bring to a simmer over medium heat.

Step 6

Mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Add to the sauce and stir until thickened.

Step 7

Toss the fried chicken in the sauce until fully coated and glossy.

Step 8

Garnish with green onions and a little extra orange zest before serving.

Tips for Making the Recipe

Use fresh orange juice and zest for the brightest flavor.
Fry chicken in batches to avoid overcrowding the pan.
Keep cooked chicken warm in the oven while frying the rest.
For extra crispiness, let the coated chicken sit for 5–10 minutes before frying.
Add the cornstarch slurry slowly to avoid over-thickening the sauce.

How to Serve

Serve Orange Chicken hot over steamed white rice, jasmine rice, or fried rice. It also pairs well with stir-fried vegetables, lo mein noodles, or even inside lettuce wraps for a lighter version. Don’t forget extra green onions and a sprinkle of sesame seeds for added crunch and presentation.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. Keep the chicken and sauce separate if possible to maintain crispiness.

Freezing

Freeze the cooked (un-sauced) chicken separately and add fresh sauce when reheating. Sauce can also be frozen and reheated on the stove.

Reheating

Reheat chicken in the oven or air fryer for crispiness, and warm the sauce on the stovetop. Toss together before serving.

FAQs

1. Can I use chicken thighs instead of breasts?

Yes, thighs are juicier and add extra flavor. Just cut them into similar bite-sized pieces.

2. Can I make the sauce in advance?

Absolutely. Store it in the fridge for up to 5 days and reheat before tossing with chicken.

3. What’s the best oil for frying?

Use neutral oils like vegetable, canola, or peanut oil with a high smoke point.

4. How do I avoid soggy chicken?

Fry in hot oil and serve immediately after saucing. Don’t cover the chicken while it cools.

5. Is this recipe spicy?

Mildly — the red chili flakes add subtle heat. Adjust to taste or omit for a milder version.

6. Can I use store-bought orange juice?

Yes, but choose a pulp-free, 100% juice version for best results.

7. What does the cornstarch do?

It helps the coating crisp up and also thickens the sauce to give it that glossy texture.

8. Can I make this in an air fryer?

Yes! Coat the chicken as instructed and air fry at 400°F for 12–14 minutes, flipping halfway.

9. What’s a good side dish for this?

Steamed broccoli, fried rice, or Asian-style slaw make excellent accompaniments.

10. Is this kid-friendly?

Very! Just reduce or omit the chili flakes for a milder version.

Conclusion

Homemade Orange Chicken is the ultimate comfort food that satisfies your takeout cravings with fresher ingredients and unbeatable flavor. With crispy golden chicken, a bright and zesty orange sauce, and just the right touch of heat and sweetness, this dish is a hit every time. It’s easy to customize, fun to make, and always a crowd-pleaser. Once you try it, you may never go back to the takeout version again.