Move over Panda Express! Even better than takeout, this easy orange chicken recipe is sweet, tangy, subtly spicy, perfectly crisp, and simple to make.
Orange chicken is admittedly one of the hardest dishes to perfect, but believe it or not, you don’t have to order takeout to enjoy delicious orange chicken at home. My recipe provides the perfect balance of sweet and tangy flavors without being overpowering.
Plus, thanks to my frying tips, the chicken stays crisp even after adding the sauce. I’ll walk you through the same steps I’ve shared with thousands of others to guarantee you always have success. In fact, you may never order orange chicken out again!
Ingredients and Notes
See the recipe card below for the complete ingredients list and instructions.
For the Chicken
- Chicken – I prefer to use boneless, skinless chicken thighs because they have more flavor and tend to stay juicier once cooked. Make sure to cut your chicken into bite-sized pieces and trim off any large pieces of fat.
- Oil – Vegetable oil works best for this recipe because it has a neutral flavor and a high smoke point that works well when frying.
- Egg – This adds flavor and contributes to the crisp, golden exterior.
- Salt – Just a pinch enhances the rest of the ingredients.
- Flour – All-purpose flour forms the base of the breading.
- Cornstarch – This absorbs moisture and excess oil, helping the breading become extra crispy.
For the Orange Sauce
- Orange Juice – Freshly squeezed is best!
- Rice Wine Vinegar – This adds a subtle tang to balance some of the sweetness.
- Light Brown Sugar – Use this to contribute to the sauce’s sweet flavor while adding depth and promoting browning.
- Tangerine or Clementine Zest – Orange zest will also work.
- Seasonings – White pepper, red pepper flakes, and salt enhance the flavors and add just a hint of spice.
- Optional MSG – I love to include a bit of MSG for extra umami flavor.
- Cornstarch – This acts as a thickener, allowing the sauce to cling to the chicken pieces.
- Garlic and Ginger – Key components of any orange chicken dish, adding a delicious, tangy taste.
How to Make Orange Chicken
I always like to start a pot of rice before I begin, and allow it to cook while I prepare my homemade orange chicken. That way, everything is ready to eat at once!
1. Prep the Ingredients
2. Prepare the sauce. Whisk all the citrus juice, rice wine vinegar, brown sugar, citrus zest, white pepper, MSG, and cornstarch in a small bowl, and set aside.
2. Cook and Serve
Before you begin, add a generous amount of vegetable oil to a Dutch oven and warm it over medium-high heat, allowing it to reach 350°F. This is key to achieving a crisp, golden exterior! Then, line a sheet tray with a wire rack.
Nick’s Tips for Success
- Use equal-sized chicken pieces. Cut your chicken into bite-sized pieces. This allows them to cook evenly, becoming nice and crisp.
- Double-press the flour coating. After the first coat, press the chicken into the dredge again, and give it a gentle squeeze for that signature craggly, crispy texture.
- Avoid overcrowding. Work in batches, adding just a few pieces of chicken to the dredging station at a time. Then, slowly drop a few pieces into the oil. Usually, 10-15 pieces will fit in one batch.
- Salt immediately after frying. I like to add a pinch of salt as soon as I pull my chicken from the oil. Doing this while the chicken is hot helps the salt cling without falling off.
Orange Chicken Recipe
Skip takeout, and make this easy orange chicken recipe with simple ingredients for a bold, sweet flavor and perfectly crispy chicken instead!
Equipment
- 2 Medium Mixing Bowls
- 1 Small Mixing Bowl
- 1 Dutch Oven
- 1 Sheet Tray
- 1 Wire Rack
- 1 Large Stainless Steel Skillet
Ingredients
For the Chicken Dredge
- 2 tablespoon (28 gram) vegetable oil
- 1 large egg, well beaten
- kosher salt, to taste
- ¾ cup (98 gram) flour
- 3 tablespoon (24 gram) cornstarch
- 1 ½ pound (680 gram) boneless skinless chicken thigh, cut into 1-inch pieces
For the Orange Chicken Sauce
- 1 cup (250 milliliter) orange juice
- 2 tablespoon (30 gram) rice wine vinegar
- ¼ cup (60 gram) light brown sugar
- 1 tangerine or clementine, zested
- ¼ teaspoon (1 gram) white pepper
- MSG, to taste
- 1 teaspoon (2.5 gram) cornstarch
- 1 teaspoon (4.5 gram) vegetable oil
- 1 (5 gram) garlic clove
- 1 inch (15 gram) ginger, peeled and minced
- ¼ teaspoon (1 gram) red pepper flakes
- kosher salt, to taste
For Cooking
- vegetable oil
For Serving
- steamed white Jasmine rice
- scallions, thinly sliced
Instructions
For the Chicken Dredge
- In a medium mixing bowl, add the oil, egg and a pinch of salt. Whisk well to combine. Set aside.2 tablespoon vegetable oil, 1 large egg, kosher salt
- In another medium mixing bowl, add the flour and cornstarch and whisk well to combine. Set aside.¾ cup flour, 3 tablespoon cornstarch
For the Orange Chicken Sauce
- In a small mixing bowl, whisk together the orange juice, rice wine vinegar, brown sugar, citrus zest, white pepper, MSG, and cornstarch. Set aside.1 cup orange juice, 2 tablespoon rice wine vinegar, ¼ cup light brown sugar, 1 tangerine or clementine, ¼ teaspoon white pepper, MSG, 1 teaspoon cornstarch
For Cooking
- Add 1 ½ inches (3.8 centimeters) of vegetable oil to a Dutch oven over medium-high heat and preheat the oven to 350°F (176°C).vegetable oil
- Line a sheet tray with a wire rack.
- Add the chicken to the egg mixture, and stir to combine.1 ½ pound boneless skinless chicken thigh
- Transfer the chicken, one piece at a time, into the flour and press firmly into the mixture. Pick it up and shake off any excess, then press firmly back into the flour mixture to create a craggly texture.
- Drop each piece of chicken in individually and fry for about five to six minutes, or until lightly golden brown. Usually, 10-15 pieces will fit in one batch.
- Remove the chicken pieces with a spider or slotted spoon, and transfer to the prepared sheet tray.
- Repeat the process with the remaining chicken.
- In a large stainless steel skillet over medium-high heat, add one teaspoon of vegetable oil. Once the oil is shimmering, add the garlic, ginger, red pepper flakes, and salt to taste. Cook for one to two minutes, stirring constantly to prevent any burning. Once the aromatics are fragrant, re-whisk the sauce and add it to the skillet.1 teaspoon vegetable oil, ¼ teaspoon red pepper flakes, 1 garlic clove, kosher salt, 1 inch ginger
- Bring the sauce to a simmer and cook for one to three minutes, stirring frequently. Add one to two tablespoons of cold water to create a silky sauce.
- Add the fried chicken pieces and gently stir to combine. Cook the chicken in the sauce for two to three minutes, tossing to combine, or until it has absorbed some of the sauce but is still crispy.
For Serving
- Serve the chicken over steamed rice and garnish with scallion greens.steamed white Jasmine rice, scallions
Video
Notes
*Nutrition information does not include rice.
Storage: Once cool, transfer leftovers to an airtight container and store them in the refrigerator for three to four days.
Nutrition
Serving: 1serving, Calories: 323kcal, Carbohydrates: 30g, Protein: 25g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 139mg, Sodium: 118mg, Potassium: 408mg, Fiber: 1g, Sugar: 12g, Vitamin A: 180IU, Vitamin C: 21mg, Calcium: 31mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Frequently Asked Questions
How should I serve homemade orange chicken?
I serve this easy orange chicken recipe over steamed white rice, but it’s also great with egg fried rice, udon noodles, lo mein, or stir-fry noodles. You can never go wrong with a side of egg rolls or potstickers, either.
Can I store leftover orange chicken?
Yes, once cool, transfer leftovers to an airtight container and store them in the refrigerator for up to three to four days. To serve, reheat your orange chicken in a skillet over low heat just until warmed through.
Technically, you can freeze leftovers for up to three months. However, I don’t recommend it, because the chicken pieces won’t remain crispy once thawed.
my family loved it. taste so good
Tastes very good and a easy recipe to use