Orange Chicken is a beloved dish that perfectly marries crispy fried chicken with a bright, flavorful orange sauce. This dish has become a staple in many households and restaurants thanks to its irresistible combination of textures and tastes. Crispy, tender chicken bites are coated in a sticky, zesty sauce that balances sweetness with citrus tang and a hint of savory depth.
This recipe delivers a restaurant-quality Orange Chicken right in your own kitchen without the need for deep frying or complicated steps. The sauce is made from fresh orange juice, zest, soy sauce, garlic, and a touch of sweetness that caramelizes beautifully over the chicken. Whether served over steamed rice or alongside stir-fried vegetables, this dish is a guaranteed crowd-pleaser.
Ideal for weeknight dinners or meal prepping, Orange Chicken offers a fantastic way to bring bold Asian-inspired flavors to your table. It’s easy enough for beginners but impressive enough to serve when entertaining guests. Get ready for a deliciously sticky, tangy, and crunchy treat!
Why You’ll Love This Recipe
- Crispy yet tender chicken pieces coated in a flavorful sauce
- Balanced sweet and tangy orange flavor that’s refreshing
- Simple ingredients you probably already have at home
- Quick to make and great for meal prep or weeknight dinners
- Perfect paired with rice, noodles, or steamed veggies
Ingredients
- Boneless chicken (thighs or breasts), cut into bite-sized pieces
- Cornstarch or all-purpose flour for coating
- Vegetable oil for frying or sautéing
- Fresh orange juice and zest
- Soy sauce
- Garlic, minced
- Ginger, minced (optional)
- Brown sugar or honey
- Rice vinegar or white vinegar
- Chili flakes or sriracha (optional, for heat)
- Green onions and sesame seeds for garnish
Variations
- Baked Instead of Fried: Coat chicken and bake for a lighter version.
- Spicy Orange Chicken: Add chili garlic sauce or fresh chili for heat.
- Orange Tofu: Substitute chicken with firm tofu for a vegetarian twist.
- Add Vegetables: Stir-fry bell peppers, broccoli, or snap peas for added nutrition and crunch.
- Gluten-Free: Use tamari and cornstarch to keep it gluten-free.
How to Make the Recipe
Step 1: Prepare the Chicken
Cut chicken into bite-sized pieces. Toss with cornstarch or flour until evenly coated.
Step 2: Cook the Chicken
Heat vegetable oil in a pan over medium-high heat. Fry or sauté chicken pieces until golden brown and cooked through. Remove and set aside.
Step 3: Make the Orange Sauce
In the same pan, combine fresh orange juice, orange zest, soy sauce, minced garlic, brown sugar, and rice vinegar. Bring to a simmer and cook until slightly thickened.
Step 4: Combine Chicken and Sauce
Add the cooked chicken back to the pan and toss to coat in the sticky orange sauce evenly.
Step 5: Garnish and Serve
Top with sliced green onions and sesame seeds. Serve hot over steamed rice or noodles.
Tips for Making the Recipe
- Use fresh orange juice and zest for the best flavor.
- Don’t overcrowd the pan when cooking chicken to maintain crispiness.
- Adjust sweetness and tanginess by tweaking sugar and vinegar amounts.
- If sauce is too thin, mix a bit of cornstarch with water and add to the sauce to thicken.
- For extra crispiness, double-coat chicken in flour/cornstarch.
How to Serve
Orange Chicken is traditionally served over steamed white or brown rice but also pairs well with fried rice, lo mein noodles, or alongside steamed vegetables like broccoli or snap peas. Garnish with fresh green onions and toasted sesame seeds for added color and flavor.
Make Ahead and Storage
Storing Leftovers
Keep leftover Orange Chicken in an airtight container in the refrigerator for up to 3 days.
Freezing
Freeze cooked chicken and sauce separately in freezer-safe containers for up to 1 month. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently in a skillet over medium heat or in the microwave until warmed through. Add a splash of water if the sauce thickens too much.
FAQs
- Can I use chicken breasts instead of thighs?
Yes, but thighs stay juicier and more tender. - Is this recipe gluten-free?
It can be if you use gluten-free soy sauce (tamari) and cornstarch. - Can I bake the chicken instead of frying?
Absolutely! Bake at 400°F for 20-25 minutes, flipping halfway. - How do I make the sauce less sweet?
Reduce the sugar or add more vinegar for tanginess. - Can I use orange marmalade instead of fresh juice?
Yes, but reduce sugar in the recipe since marmalade is sweet. - How spicy is this recipe?
This version is mild; add chili flakes or sriracha for heat. - Can I prepare this in advance?
Yes, chicken and sauce can be made ahead and combined when ready to serve. - What sides go well with Orange Chicken?
Rice, steamed vegetables, or simple salads. - Is the sauce sticky?
Yes, the sauce thickens to a sticky glaze that clings to the chicken. - Can I freeze the cooked Orange Chicken?
Yes, freeze separately for best texture preservation.
Conclusion
Orange Chicken is a timeless dish that brings together crispy chicken and a luscious, tangy orange sauce for a meal that’s both comforting and exciting. Whether you’re craving a quick weeknight dinner or looking to impress guests with a homemade Asian-inspired favorite, this recipe delivers every time. With easy steps and simple ingredients, you’ll have a restaurant-worthy meal in no time. Give it a try and enjoy the perfect blend of sweet, savory, and citrusy flavors in every bite!
PrintOrange Chicken: A Perfect Balance of Sweet, Tangy, and Savory
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Crispy chicken bites coated in a luscious sticky orange sauce that balances sweetness, citrus tang, and a hint of savory depth. Easy to make at home without deep frying, this flavorful dish is perfect for weeknight dinners, meal prep, or impressing guests. Serve over rice or noodles for a complete meal.
Ingredients
-
1 lb boneless chicken thighs or breasts, cut into bite-sized pieces
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½ cup cornstarch or all-purpose flour (for coating)
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Vegetable oil for frying or sautéing
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1 cup fresh orange juice
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Zest of 1 orange
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3 tbsp soy sauce (use tamari for gluten-free)
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2 cloves garlic, minced
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1 tsp minced fresh ginger (optional)
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2 tbsp brown sugar or honey
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1 tbsp rice vinegar or white vinegar
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¼ tsp chili flakes or 1 tsp sriracha (optional, for heat)
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Green onions, sliced (for garnish)
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Sesame seeds (for garnish)
Instructions
Step 1: Prepare the Chicken
-
Cut chicken into bite-sized pieces.
-
Toss with cornstarch or flour until evenly coated.
Step 2: Cook the Chicken
-
Heat vegetable oil in a pan over medium-high heat.
-
Fry or sauté chicken pieces until golden and cooked through. Remove and set aside.
Step 3: Make the Orange Sauce
-
In the same pan, combine orange juice, zest, soy sauce, garlic, ginger (if using), brown sugar, and vinegar.
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Bring to a simmer and cook until slightly thickened, about 3-5 minutes.
Step 4: Combine Chicken and Sauce
-
Add cooked chicken back to the pan. Toss to coat evenly in the sticky orange sauce.
Step 5: Garnish and Serve
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Top with sliced green onions and sesame seeds.
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Serve hot over steamed rice or noodles.
Notes
For extra crispiness, double coat chicken in flour/cornstarch before cooking.
Adjust sweetness and tang by varying sugar and vinegar amounts to taste.
To thicken sauce more, mix 1 tsp cornstarch with 2 tsp water and stir into simmering sauce.
Bake chicken at 400°F (200°C) for 20-25 minutes as a healthier alternative to frying.
Add vegetables like bell peppers, broccoli, or snap peas for nutrition and crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main dish, Dinner
- Method: Sautéing/Frying, Sauce simmering
- Cuisine: Asian-inspired, Chinese-American