Name: Orange Chicken Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Chinese-American
Ingredients: 2 pounds boneless, skinless chicken thighs, trimmed and cut into 1 inch pieces; ¼ cup water; ½ teaspoon kosher salt (fine salt is okay too); ½ teaspoon baking soda; 2 large eggs; ½ cup cornstarch; 1 tablespoon neutral oil (any neutral oil is fine); 1 cup orange juice (about 2 to 3 oranges juiced); 1 tablespoon orange zest (adjust to taste); ¼ cup ketchup; 2 tablespoons granulated sugar (adjust based on sweetness of oranges); 1½ tablespoons white vinegar; 1 tablespoon cornstarch; ½ tablespoon garlic, minced (about 1 clove); ½ teaspoon Chinese chili pepper flakes or 1 teaspoon crushed red pepper; 1 stalk green onion, thinly sliced (white and green parts separated); Whole dry chili pepper (optional); Oil as needed for cooking

If you’re craving that perfect balance of tangy, sweet, and slightly spicy flavors, this Orange Chicken Recipe is absolutely worth trying. It’s one of those dishes that instantly brightens up a weeknight dinner, yet it’s simple enough to whip up without any fuss. I love how the sauce clings to every crispy bite, making each mouthful irresistibly good.

What makes this Orange Chicken Recipe special to me is how adaptable it is—great for both a family dinner or impressing friends at a casual get-together. Plus, making it from scratch feels way more rewarding than takeout, and you control the sweetness and spice exactly the way you like it. Trust me, once you make this, you’ll find yourself coming back for seconds (and maybe thirds!).

Ingredients You’ll Need

These ingredients come together harmoniously to create that signature crispy and flavorful orange chicken. Plus, they’re pretty straightforward and easy to find, which makes shopping a breeze.

Chicken thighs: I prefer boneless, skinless thighs for juiciness and tenderness, but chicken breast works if you want leaner meat.
Water: Helps the baking soda tenderize the chicken without making it soggy.
Kosher salt: Enhances all the flavors; fine salt can substitute just fine.
Baking soda: This is my secret for super tender chicken; don’t skip it!
Eggs: Bind the cornstarch coating to the chicken perfectly.
Cornstarch: Key for that crispy exterior everyone loves in orange chicken.
Neutral oil: Like vegetable or canola oil for frying — nothing with a strong flavor.
Orange juice: Freshly squeezed is best; you’ll taste the bright citrus punch.
Orange zest: Adds depth—use less if you prefer a milder orange flavor.
Ketchup: Brings color and a subtle sweetness.
Granulated sugar: Balances the tartness; adjust depending on your oranges’ sweetness.
White vinegar: Gives a gentle tang to round out the sauce.
Garlic: Minced for a little savory kick in the sauce.
Chinese chili pepper flakes: Or crushed red pepper for that perfect heat.
Green onion: Both white and green parts add freshness and a mild onion flavor.
Whole dry chili pepper (optional): Great if you want an extra touch of spice.

Variations

I love tweaking the Orange Chicken Recipe now and then to match the occasion or our mood. It’s fun to play around with the spice level or swap in some different ingredients for a new twist!

Spicy kick: I sometimes add extra chili flakes or a splash of sriracha to the sauce for an extra punch, especially if we’re in the mood for heat.
Gluten-free: Swap cornstarch with rice flour or potato starch to keep the coating crispy and safe for gluten-sensitive friends.
Vegetarian version: Use tofu instead of chicken and double the cornstarch coating to get a great crunch.
Sweetener swap: Honey or maple syrup can replace sugar for a different, more natural sweetness.
Seasonal twist: Add a splash of lemon juice or lime zest if you want to brighten it up even more during warmer months.

How to Make Orange Chicken Recipe

Step 1: Prep the Chicken with a Tenderizing Touch

Start by combining the water, kosher salt, and baking soda and mix until dissolved—you’ll notice the baking soda starts working immediately to tenderize the chicken. Toss in the chicken thighs cut into 1-inch pieces and let them sit for about 20 minutes. This extra step makes a noticeable difference, trust me. After 20 minutes, pat the chicken dry so that the batter sticks better for frying.

Step 2: Coat the Chicken in Egg and Cornstarch

Whisk the eggs in one bowl. In another bowl, place the cornstarch. Dip each piece of chicken first into the egg, then thoroughly coat it with cornstarch. Make sure each piece gets a nice, even layer—that’s what will give you that unbeatable crispy texture.

Step 3: Fry the Chicken Until Golden and Crispy

Heat about a tablespoon of neutral oil in a large skillet over medium-high heat. In batches, fry the chicken until golden brown and cooked through, roughly 4-5 minutes per batch. Don’t overcrowd the pan or the chicken will steam instead of crisp up. Remove the cooked chicken onto a paper towel-lined plate to drain excess oil.

Step 4: Whip Up That Luscious Orange Sauce

In a small bowl, mix the orange juice, orange zest, ketchup, sugar, white vinegar, and cornstarch until smooth. In the same pan you used for frying, add a splash of oil and lightly sauté the garlic, white parts of the green onion, chili flakes, and optional dry chili for about 30 seconds until fragrant. Then, pour in the sauce mixture and cook over medium heat, stirring constantly until it thickens and becomes glossy—about 3-4 minutes.

Step 5: Toss the Chicken in the Sauce

Once your sauce is thick and bubbling, add the crispy chicken pieces back into the pan. Toss quickly but gently to coat every morsel with that vibrant orange sauce. Finish with the green parts of the sliced green onions tossed in for a fresh pop of color and flavor.

How to Serve Orange Chicken Recipe

A white bowl filled with three layers: the bottom layer is soft white rice, the middle layer is golden-brown fried pieces of chicken covered in bright orange sticky sauce, and the top layer is small green chopped scallions scattered over the chicken. In the background, there is a wooden board with slices of orange and lemon on a white marbled surface. Two orange slices are also placed on the white marbled surface near the bowl. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love sprinkling extra green onions and a few toasted sesame seeds on top to add texture and aroma. A wedge of fresh orange on the side can also brighten up the plate and hint at the flavors inside.

Side Dishes

When I make this Orange Chicken Recipe, I usually serve it alongside steamed jasmine rice or fluffy white rice to soak up all that sauce. Sometimes I add stir-fried veggies or steamed broccoli to complete the meal with some green and crunch.

Creative Ways to Present

For special dinners, I’ll plate the orange chicken over a bed of fried rice or even quinoa, topped with fresh cilantro and sliced chili for color and flare. Serving in small bowls with chopsticks makes it feel like a fun, authentic Asian experience your guests will love.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge. The chicken stays crispy for about a day, but the sauce can make it soften over time. Still, reheated properly, it’s almost as good as fresh!

Freezing

I’ve frozen orange chicken before, but I recommend freezing the cooked chicken and sauce separately if you can. This way, you can reheat them separately to help preserve the texture. Just thaw overnight in the fridge before reheating.

Reheating

To reheat, I like to warm the chicken pieces quickly in a hot skillet to regain some crispness, then pour the heated sauce over them just before serving. Microwaving is okay but can make it a bit soggy, so skillet warming is my go-to method.

FAQs

Can I use chicken breast instead of thighs for this Orange Chicken Recipe?

Absolutely! Chicken breast works fine if you prefer leaner meat. Just be careful not to overcook it, as breast meat can dry out faster than thighs. Cutting the chicken into smaller pieces and monitoring the cooking time closely will help keep it juicy.
What’s the trick to getting the chicken crispy in this Orange Chicken Recipe?

The key is the baking soda tenderizing step and thorough cornstarch coating before frying. Also, making sure the oil is hot enough and frying the chicken in batches without overcrowding will keep the pieces crisp and golden.
Can I make the sauce ahead of time?

You can prepare the sauce mix in advance and store it in the fridge for up to two days. However, it’s best to cook and thicken it fresh before tossing with the fried chicken for the best texture and flavor.
Is the orange zest necessary in this Orange Chicken Recipe?

The orange zest adds a lovely depth of citrus flavor that echoes throughout the sauce, but if you’re not a fan of strong orange flavors, you can reduce the amount or omit it. The dish will still taste delicious!
Can I use bottled orange juice instead of fresh?

While fresh orange juice definitely gives the brightest flavor, bottled juice works in a pinch. Just try to use 100% pure orange juice without added sugars or flavors to keep the sauce balanced.

Final Thoughts

This Orange Chicken Recipe is one I keep coming back to whenever I want a mix of comfort and a little festive zing. It’s simple enough that you won’t feel overwhelmed but impressive enough that everyone will ask for the recipe. Give it a try—you’ll love how quickly it becomes a favorite in your meal rotation, just like it did in mine.