If you’re craving that sweet, tangy, and crispy dish you get at Chinese takeout, but want something homemade and fresher, this Easy Chinese Orange Chicken Recipe is an absolute game changer. I absolutely love how this turns out—crispy, juicy chicken pieces drenched in a vibrant orange sauce that hits you with just the right amount of sweetness and a gentle kick. Trust me, once you make it yourself, you’ll never reach for the takeout menu again.
Why You’ll Love This Recipe
- Super Simple and Quick: This recipe comes together in about 35 minutes, perfect for a weeknight dinner that feels special but doesn’t take hours.
- Crunchy & Saucy Perfection: The chicken stays crispy, even after tossing in the zingy orange sauce — no soggy bites here!
- Customizable Heat Level: I include chili flakes for a subtle kick, but you can adjust to taste or skip for a kid-friendly version.
- Better Than Takeout: You control the ingredients, which means a fresher, less processed meal your whole family will go crazy for.
Ingredients You’ll Need
The magic here is in the balance of flavors—the sweet orange juice meets the tangy vinegar and salty soy sauce, while the cornstarch crisping up the chicken makes every bite irresistibly crunchy. Shopping for fresh oranges for zest and juice really makes all the difference!
- Boneless Skinless Chicken Breasts: Chicken breast gives you tender, juicy meat that crisps up beautifully when fried.
- Eggs: The eggs help the flour and cornstarch coating stick perfectly to each chicken piece.
- Cornstarch: This is key for that signature crispy coating on the chicken.
- Flour: Use alongside cornstarch to create a light, crunchy shell.
- Salt: Enhances all the flavors and balances the sweetness.
- Oil for Frying: A neutral oil with a high smoke point (like canola or vegetable) is best for that perfect crisp.
- Orange Juice: Fresh is best, but if you’re in a pinch, bottled 100% juice will work.”
- Sugar: Adds the essential sweetness to complement the tangy notes.
- Rice Vinegar or White Vinegar: Provides the bright acidity that makes the sauce pop.
- Soy Sauce: Gives the salty umami foundation; swap with tamari for gluten-free.
- Ginger: A little warmth and zing to uplift the sauce.
- Garlic Powder (or Fresh Garlic): Adds a lovely garlicky depth; fresh garlic gives a punchier flavor.
- Red Chili Flakes: For just a hint of heat, but you can dial this back as you like.
- Orange Zest: So much flavor and vibrant aroma—don’t skip this!
- Cornstarch (for sauce): Thickens the orange sauce to a glossy finish.
- Green Onions: Great for a fresh, vibrant garnish at the end.
Variations
This recipe is a great base, and I love encouraging you to make it your own. For example, swapping chicken breasts for thighs adds juiciness and a richer flavor, and doubling up on the chili flakes gives it a spicy kick when you’re in the mood for heat.
- Chicken Thighs: I tried thighs once for a more forgiving, tender bite, and my family loved the juiciness it brought.
- Gluten-Free Option: Use tamari for soy sauce and make sure your flour is a gluten-free blend to keep it safe and just as tasty.
- Vegetarian Version: Substitute crispy tofu or cauliflower florets instead of chicken for a plant-based twist.
- Less Sweet Sauce: Simply reduce the sugar slightly if you prefer your orange chicken with a milder sweetness.
How to Make Easy Chinese Orange Chicken Recipe
Step 1: Whisk Up the Orange Sauce
Start by combining the orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes in a medium pot. I like to heat this gently over medium heat for about 3 minutes to let all the flavors mingle. Meanwhile, whisk together cornstarch and water in a separate small bowl to create a smooth paste—that’s going to help thicken the sauce later. Pour this into the pot and keep cooking it for another 5 minutes until it thickens up nicely. Just before taking it off the heat, stir in the fresh orange zest for that punch of brightness. This sauce is seriously the heart of the dish!
Step 2: Prepare the Crispy Chicken
Sprinkle salt into a shallow dish with the flour and cornstarch—this is your crisp coating mix. Whisk your eggs in another shallow bowl. Dip each bite-sized chicken piece first in the egg, then in the flour mixture, making sure they’re well coated. You’ll want a nice, even layer to get that perfect crunch.
Step 3: Fry to Golden Perfection
Heat about 2-3 inches of oil in a heavy-bottomed pot over medium-high heat. I highly recommend using a thermometer here—once it reaches 350°F, it’s ready for frying. Cook the chicken in batches so the oil temperature stays steady, usually about 2-3 minutes per batch, turning often for even color. When they’ve turned golden and crispy, transfer them to a paper-towel-lined plate to drain excess oil. That’s the moment you realize the effort is worth it! Keep frying until all the chicken is done.
Step 4: Toss and Serve with Love
Once your chicken is all crispy, toss it gently in the orange sauce, coating every piece. If you like, reserve a little sauce to drizzle over rice or veggies. I love sprinkling some chopped green onions and a touch more orange zest just before serving—it adds freshness and a beautiful pop of color.
Pro Tips for Making Easy Chinese Orange Chicken Recipe
- Use a Thermometer for Frying: I can’t stress this enough—keeping the oil at 350°F ensures the chicken cooks evenly and stays crispy without being greasy.
- Don’t Overcrowd the Pan: Fry in batches to avoid lowering the oil’s temperature, which leads to soggy chicken.
- Fresh Orange Zest Makes a Difference: I discovered this trick when I added zest at the end—it brightens the sauce beautifully and gives a fresh citrus punch.
- Drain Well on Paper Towels: Removing excess oil right after frying helps keep the chicken crisp when tossed with the sauce.
How to Serve Easy Chinese Orange Chicken Recipe
Garnishes
I always top my orange chicken with chopped green onions and a little extra orange zest—these simple garnishes add a fresh crunch and beautiful aroma. Sometimes, I add sesame seeds for a touch of nuttiness, which my family loves.
Side Dishes
This recipe pairs wonderfully with steamed jasmine rice or fried rice to soak up that fabulous sauce. For veggies, I love serving it alongside simple steamed broccoli or snap peas for a pop of green and some added crunch.
Creative Ways to Present
For a dinner party, I’ve served the chicken over a bed of crispy lettuce leaves so guests can make their own wraps—it’s fun and adds a refreshing element. Another time, I plated it with a sprinkle of toasted sliced almonds for an unexpected crunch boost.
Make Ahead and Storage
Storing Leftovers
After it cools completely, I store leftovers in an airtight container in the fridge. The chicken keeps well for 2-3 days, although the crispiness softens a bit. To maintain flavor, I usually reheat it with a splash of fresh sauce or toss it back with a little warmed orange sauce after reheating.
Freezing
I’ve frozen uncooked, breaded chicken pieces before frying, which works well—just thaw in the fridge overnight before frying. Freezing cooked chicken with sauce isn’t my favorite since the chicken tends to lose its crispness, but if you freeze just the cooked chicken without sauce, it reheats better.
Reheating
For reheating, I pop leftover chicken into a hot oven or air fryer for a few minutes to bring back some crispiness, then add fresh orange sauce on top. The microwave works in a pinch, but you’ll lose some crunch.
FAQs
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Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicier and a bit more forgiving during frying. Just cut them into bite-sized pieces like the breasts and follow the same steps. The cooking time remains roughly the same.
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How do I make this recipe gluten-free?
Swap soy sauce for tamari or coconut aminos, and use a gluten-free flour blend along with cornstarch for coating. Make sure all other ingredients like vinegar and oils are also gluten-free (they usually are).
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Can I bake instead of frying the chicken?
You can bake for a lighter version, but the chicken won’t get as crispy as frying. To improve crispiness, coat the chicken thoroughly and bake at a high temperature (around 425°F) on a wire rack to allow air circulation.
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How spicy is the orange chicken?
The chili flakes add just a gentle heat that balances the sweetness, but it’s easy to leave them out entirely if you prefer mild flavors—my kids enjoy it without the flakes!
Final Thoughts
When I first tried making this Easy Chinese Orange Chicken Recipe, I was blown away by how close it came to the real deal — only better, fresher, and packed with love. It’s a recipe I keep in my back pocket for busy weeknights or whenever I want to impress without sweat. You’re going to love how crispy the chicken turns out and how the sauce brightens every bite. I can’t wait for you to try it and see just how rewarding homemade Chinese orange chicken can be!
Print
Easy Chinese Orange Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese
Description
Chinese Orange Chicken is a homemade, crispy fried chicken dish coated in a tangy and sweet orange sauce, offering a delicious alternative to take-out. This recipe combines tender bite-sized chicken pieces, a flavorful orange glaze with hints of ginger, garlic, and chili flakes, garnished with fresh green onions and orange zest for a vibrant finish.
Ingredients
For the Chicken:
- 4 Boneless Skinless Chicken Breasts, cut into bite-size pieces
- 3 Eggs, whisked
- 1/3 cup Cornstarch
- 1/3 cup Flour
- Salt, to taste
- Oil, for frying (about 2-3 inches in a heavy-bottomed pot)
For the Orange Sauce:
- 1 cup Orange Juice
- 1/2 cup Sugar
- 2 Tablespoons Rice Vinegar (or White Vinegar)
- 2 Tablespoons Soy Sauce (use tamari for gluten-free)
- 1/4 teaspoon Ginger powder
- 1/4 teaspoon Garlic Powder (or 2 garlic cloves, finely diced)
- 1/2 teaspoon Red Chili Flakes
- Orange Zest from 1 orange
- 1 Tablespoon Cornstarch
- 2 Tablespoons Water (to mix with cornstarch)
For Garnish:
- Green Onions, sliced
- Orange Zest
Instructions
- Prepare the Orange Sauce: In a medium pot, combine orange juice, sugar, rice vinegar, soy sauce, ginger, garlic powder, and red chili flakes. Heat the mixture over medium heat for about 3 minutes until warmed through.
- Thicken the Sauce: In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to form a smooth paste. Add this to the orange sauce and whisk continuously. Cook for an additional 5 minutes until the sauce thickens. Remove from heat and stir in the orange zest.
- Prepare the Breading: In a shallow dish or pie plate, mix the flour, cornstarch, and a generous pinch of salt. In another shallow dish, whisk the eggs until smooth.
- Coat the Chicken: Dip each bite-sized chicken piece first in the whisked eggs, then dredge it in the flour and cornstarch mixture, ensuring each piece is evenly coated. Place the coated chicken pieces on a plate.
- Heat the Oil: Pour 2 to 3 inches of oil into a heavy-bottomed pot and heat over medium-high heat. Using a thermometer, heat the oil to 350°F (175°C).
- Fry the Chicken: Working in batches to avoid overcrowding, carefully add several chicken pieces to the hot oil. Fry for 2 to 3 minutes, turning frequently, until they become golden brown and crispy. Remove the chicken with a slotted spoon and drain on a paper-towel-lined plate. Repeat with remaining pieces.
- Toss with Sauce and Serve: Place the fried chicken pieces in a large bowl and toss with the prepared orange sauce. Optionally, reserve some sauce to drizzle over rice. Garnish with freshly sliced green onions and additional orange zest before serving.
Notes
- This homemade Chinese Orange Chicken is much better and fresher than most take-out versions.
- For gluten-free, use tamari instead of regular soy sauce.
- Be careful when frying; maintain the oil temperature for crispy results without greasy chicken.
- Adjust the amount of red chili flakes to control spice level according to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 20 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.1 g
- Carbohydrates: 40 g
- Fiber: 1.5 g
- Protein: 30 g
- Cholesterol: 110 mg
