This Easy Orange Chicken recipe is proof that takeout-style food doesn’t need a wok, a deep fryer, or a trip to the store for ingredients you’ll never use again. Bite-sized pieces of chicken get coated in a light cornstarch crust, fried until golden, then tossed in a sticky orange sauce made from real orange juice and zest, garlic, ginger, and a touch of honey. It’s sweeter and brighter than anything from a takeout container, and it comes together faster than delivery would even show up.
I love making this orange chicken on nights when everyone in the house is asking for takeout and I’d rather just make it myself, or at least save my wallet. It uses ingredients that are likely already sitting in the fridge and pantry, and the sauce cooks down while the chicken fries, so the whole thing moves pretty fast. And, we like fast! Serve it over a bowl of rice and you’ve got dinner done in well under an hour. Looking for more takeout-inspired dishes? Try my Ground Beef Stir Fry with Spicy Mayo or Honey Glazed Chicken.
😋 Why You’ll Love This Easy Orange Chicken Recipe
Better than takeout: the sauce is made from real orange juice and fresh zest, so it tastes brighter and less syrupy than what you’d get from a restaurant.
Crispy without deep frying: a shallow fry in a regular pan gets the chicken perfectly crunchy without needing a deep fryer or a ton of extra oil.
Ready in under an hour: from marinating to plating, this comes together quickly enough for a weeknight.
Simple ingredients, big flavour: garlic, ginger, orange, soy sauce, and a bit of honey.
🍊 Ingredients You’ll Need To Make This Orange Chicken Recipe
For the chicken:
Vegetable or canola oil: you’ll want enough in your pan so the chicken is almost fully submerged.
Chicken breasts or thighs: cubed into bite-sized pieces, either cut works well here, though thighs will stay a bit juicier.
For the marinade:
Olive oil: helps loosen the egg mixture so it coats the chicken evenly before it hits the flour.
Eggs: whisked into the marinade to help the flour mixture cling to every piece of chicken.
Salt and pepper: seasons the chicken from the inside out before it’s even coated.
For the flour mixture:
Cornstarch: gives the chicken its signature light, crackly crust once fried.
All-purpose flour: mixed with the cornstarch to help the coating crisp up and hold together in the hot oil.
For the sauce:
Soy sauce: the salty backbone of the sauce that balances out all the sweetness.
Brown sugar: melts into the sauce and adds a deep, slightly caramelized sweetness.
Orange juice: freshly squeezed is best here, since it’s what gives the sauce its bright, citrusy flavour.
Orange zest: adds a punch of concentrated orange flavour.
Garlic: added straight into the sauce for warmth and depth.
Ginger: adds a little heat and a lot of fragrance to the sauce.
White vinegar: brings a sharp acidity that cuts through the sweetness.
Rice wine vinegar: adds a softer, slightly sweeter tang alongside the white vinegar.
Cornstarch: whisked into the sauce to thicken it up.
Honey: rounds out the sauce with a natural sweetness.
Olive oil: adds a bit of richness and helps everything in the sauce come together smoothly.
Sesame oil: just a small amount goes a long way in adding a toasty, nutty depth.
Red pepper flakes: adds a gentle background heat.
Sesame seeds: for garnish, adding a bit of crunch and visual contrast.
Green onions: scattered on top for a fresh, sharp bite.
🥢 How To Make This Easy Orange Chicken Recipe
Begin by cooking your rice according to the package instructions. Then set aside.
Cube your chicken into bite sized pieces and season lightly with salt and pepper, then set aside until ready to sue.
Prepare your marinade by adding your olive oil, eggs and pinch of salt and pepper to a medium size bowl and mix. Set aside.
To a separate bowl add your cornstarch and flour. Mix well and set aside.
Add your cubed chicken pieces to the egg mixture and let marinade while you prepare your sauce.
Combine all sauce ingredients in a small bowl and whisk together.
Take each piece of chicken out separately, or you can do a couple at a time, and add to your flour/cornstarch mixture and coat evenly shaking off any excess powder. Repeat until all of the chicken has been used.
To a large pan add your your frying oil and once hot, add your chicken and fry on med/high heat for 3-4 minutes or until cooked through.You may need to work in batches to avoid chicken from crowding the pan.
Remove the chicken and let cool on a wire rack for a few minutes.
To a seperate clean pot or pan, add your sauce mixture and bring to a simmer. Once thickened, add your chicken and toss to combine.
Serve with rice and top with sesame seeds and green onions.
🗒 Variations
Extra spicy: increase the red pepper flakes or add a spoonful of chili garlic sauce to the glaze for more heat.
Baked version: skip the frying and bake the coated chicken at 425°F for 18-20 minutes, flipping halfway, then toss in the sauce as directed.
Veggie-packed: toss in steamed broccoli, snap peas, or bell peppers along with the chicken when you add the sauce for a more complete one-pan meal.
Extra citrusy: add a bit more orange zest at the end for a fresher, more pronounced orange flavour.
🗒 Substitutions
Chicken: boneless, skinless chicken breasts and thighs both work well here, so use whichever you have on hand.
Rice wine vinegar: apple cider vinegar can be used in a pinch if you don’t have rice wine vinegar.
Honey: maple syrup works as a substitute if you’re out of honey and want a similar sweetness.
Sesame oil: if you don’t have sesame oil, you can leave it out, though it does add a nice depth.
🍚 Leftovers? Lucky you.
Leftovers keep well in an airtight container in the fridge for up to three days. To reheat and keep the chicken as crisp as possible, warm it in a skillet over medium heat for a few minutes rather than using the microwave, which can make the coating go soft.
🤔 FAQ’S
Can I make this easy orange chicken recipe ahead of time?
The chicken is best fried and sauced right before serving so the coating stays crisp. If you want to prep ahead, you can cube the chicken and mix the sauce a day in advance, then fry and toss everything together when you’re ready to eat.
Why is my chicken coating not staying crispy?
This usually comes down to the sauce sitting on the chicken too long before serving, or the chicken cooling down too much before it’s tossed. Fry the chicken as close to serving time as possible and toss it in the hot sauce right before you plate it.
Can I air fry the chicken instead of pan-frying it?
You can. Coat the chicken as directed, then air fry at 400°F for about 10-12 minutes, shaking the basket halfway through, until golden and cooked through. Toss in the sauce right after.
What can I serve with orange chicken besides rice?
Steamed jasmine rice is classic, but this also works well over cauliflower rice, noodles, or alongside a simple side of steamed broccoli or bok choy.
Can I use bottled orange juice instead of fresh?
Fresh orange juice and zest give the best flavour, but bottled juice will work in a pinch. Just make sure to still use fresh zest if you can, since that’s where a lot of the orange flavour comes from.
👩🍳 Hungry For More?
If you loved this easy orange chicken recipe, then make sure to check out a few of my other recipes you may also love:
- Honey Glazed Chicken
- Beef and Broccoli Stir-Fry
- Ground Beef Stir Fry with Spicy Mayo
- Shrimp Fried Rice Recipe
- Chicken Chow Mein Recipe
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this Easy Orange Chicken recipe (or any recipe of mine) don’t forget to leave a review.
Easy Orange Chicken Recipe
Equipment
- Large frying pan
Ingredients
Chicken
- vegetable or canola oil for frying, enough so that the chicken is almost fully covered in your pan
- 3 chicken breasts or thighs, cubed into bite sized pieces
Marinade
- 1 tbsp olive oil
- 2 eggs
- salt and pepper
Flour Mixture
- 1/2 cup cornstarch
- 1/4 cup all purpose flour
Sauce
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 medium sized orange, juiced
- 1-2 tbsp orange zest,
- 4 garlic, minced
- 1 inch piece ginger, minced
- 2 tbsp white vinegar
- 2 tbsp rice wine vinegar
- 1 tbsp cornstarch
- 2 tbsp honey
- 1 tbsp olive oil
- 1 tsp sesame oil
- 1/4 tsp red pepper flakes
- sesame seeds, to garnish
- green onions, to garnish
Instructions
- Begin by cooking your rice according to the package instructions. Then set aside.
- Cube your chicken into bite sized pieces and season lightly with salt and pepper, then set aside until ready to sue.
- Prepare your marinade by adding your olive oil, eggs and pinch of salt and pepper to a medium size bowl and mix. Set aside.
- To a separate bowl add your cornstarch and flour. Mix well and set aside.
- Add your cubed chicken pieces to the egg mixture and let marinade while you prepare your sauce.
- Combine all sauce ingredients in a small bowl and whisk together.
- Take each piece of chicken out separately, or you can do a couple at a time, and add to your flour/cornstarch mixture and coat evenly shaking off any excess powder. Repeat until all of the chicken has been used.
- To a large pan add your your frying oil and once hot, add your chicken and fry on med/high heat for 3-4 minutes or until cooked through. You may need to work in batches to avoid chicken from crowding the pan.
- Remove the chicken and let cool on a wire rack for a few minutes.
- To a seperate clean pot or pan, add your sauce mixture and bring to a simmer. Once thickened, add your chicken and toss to combine.
- Serve with rice and top with sesame seeds and green onions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this for dinner and oh my! Definitely a keeper! My husband thought it was so much better than PF Changs! Thanks Sammy!
Always consistently so good it’s now in our regular rotation!
So good! Definitely a make again.
Hi Diana, so happy that you enjoyed the chicken recipe.
– Sammy