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Orange Chicken

5 from 2 votes

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Move over take out menus, this homemade Orange Chicken is here and couldn’t be more flavorful and easy to make. This recipe is full of savory and orange citrus flavors, topped with sesame seeds and scallions for garnish. Serve over rice or other Chinese inspired sides, like my Chow Mein or Veggie Stir Fry.

orange chicken on white rice

What is Orange Chicken?

Orange Chicken is a popular staple menu item for many Chinese cuisine restaurants. Bite size chicken pieces are battered in a flour/cornstarch mixture and fried and toss with an orange sauce. My orange sauce consists of orange juice, soy sauce, ginger, sugar, rice wine vinegar and, best of all…fresh orange zest!

orange chicken on white rice

How to Make Orange Chicken

For full recipe details, see the printable recipe card down below. Here is what you can expect when making this recipe:


Make the Orange Sauce

Heat sesame oil in a saucepan over medium heat. Add garlic and sauté for a couple minutes until fragrant, being careful not to burn.

Add sugar, orange juice, soy sauce, rice wine vinegar and ginger. Give it a stir.

Add cornstarch slurry and increase heat to bring to a boil. Stir in orange zest.

Keep on the lowest heat while you fry chicken, stirring occasionally.

Orange Chicken in pan with sauce

Fry the Chicken

Heat oil in large dutch oven pan or deep fryer. Beat eggs and place in a shallow dish for dredging.

Combine flour and cornstarch in a 2nd shallow dish. Cut chicken breast into bite size pieces.

Dredge chicken pieces in egg first, then flour/cornstarch mixture.

Drop chicken pieces one by one into hot oil and fry for 2-3 minutes, flipping chicken over in oil halfway through. This will need to be done in batches to avoid overcrowding.

Remove chicken pieces to a paper towel lined platter.

Toss Chicken + Sauce Together

Toss cooked chicken pieces in orange sauce to thoroughly coat. Garnish with sesame seeds and scallions. Serve hot over white rice.

orange chicken in pan

What is the Best Chicken to Use?

There isn’t a cut of chicken that is better than the others for making orange chicken. I used boneless, skinless chicken thighs. I like that chicken thighs are slightly juicer than chicken breast tends to be. They are also very forgiving is you have a tendency to overcook. Feel free to use what you prefer or have on hand.

What to Serve with Orange Chicken

Since Orange Chicken packs a huge punch in the flavor department, I like to pair this with plain white rice. You can also use cauliflower rice, or brown rice if you prefer. Other sides dishes that go great with orange chicken is my Ramen Stir Fry or Better Than Take-Out Fried Rice. You really can’t go wrong with either choice.

orange chicken

Storing Leftover Orange Chicken

Store leftover Orange Chicken in the fridge, in an airtight container for 3-4 days. To reheat, place in a skillet over low heat.

Freezing – Orange Chicken freezes great, and stays fresh for 3 months. Allow to thaw before reheating.

Make Ahead – If you’re short on time, frying the chicken before needed is an option. Make the orange sauce and toss in chicken. Heat until cooked chicken pieces are warmed through.

orange chicken in pan

More Chinese Inspired Dishes to Try!

I hope you enjoy this recipe as much as we do! It’s in our meal rotation on the regular. The printable recipe card is below. Be sure to save, print, bookmark or share this recipe. Have a great weekend, friends! 🙂

5 from 2 votes

Orange Chicken

Homemade Orange Chicken couldn't be more flavorful and easy to make. Move over take out menu, this is full of savory & orange citrus flavors, topped with sesame seeds & scallions.
servings 4
Prep Time 15 mins
Cook Time 20 mins

Ingredients

for sauce

  • 2 tsp sesame oil
  • 1 garlic clove minced
  • 1 inch ginger fresh, grated
  • 1 cup orange juice freshly squeezed, about 2 oranges
  • orange zest from 2 oranges
  • 2 tbsp soy sauce
  • 2 tbsp rice wine vinegar
  • 1/2 cup sugar
  • 1 tbsp cornstarch mixed with water to create a slurry for thickening
  • 1 tbsp sesame seeds for garnish
  • 2 scallions chopped, for garnish

for chicken

  • oil neutral oil for frying
  • 4 boneless skinless chicken thighs cut into bite sized pieces
  • 2 eggs beaten
  • 1/2 cup flour
  • 1/2 cup cornstarch

Instructions

for sauce

  • Heat sesame oil in pot over medium heat.
  • Add garlic and saute for a couple minutes until fragrant, being careful not to burn.
  • Add sugar, orange juice, soy sauce, rice wine vinegar and ginger. Give it a stir.
  • Add cornstarch slurry and increase heat to bring to a boil.
  • Stir in orange zest.
  • Keep on the lowest heat while you fry chicken, stirring occasionally.

for chicken

  • Heat oil to 350° F in large dutch oven pan or deep fryer.
  • Place beaten eggs in a dredging pan.
  • Combine flour and cornstarch in a 2nd dredging pan.
  • Dredge chicken pieces in egg first, then flour/cornstarch mixture.
  • Drop chicken pieces one by one into hot oil and fry for 2-3 minutes, flipping around in oil halfway through. This will need to be done in batches to avoid overcrowding.
  • Remove chicken pieces to a paper towel lined platter.
  • Toss cooked chicken pieces in orange sauce to thoroughly coat.
  • Garnish with sesame seeds and scallions and serve hot over a bed of white rice.

Video

Nutrition

Calories: 438kcal | Carbohydrates: 62g | Protein: 28g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 189mg | Sodium: 639mg | Potassium: 504mg | Fiber: 1g | Sugar: 31g | Vitamin A: 330IU | Vitamin C: 32mg | Calcium: 60mg | Iron: 3mg
Course: Dinner
Cuisine: Asian
Keyword: orange chicken

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Recipe Rating




5 Responses
  1. Elizabeth LaMarca

    I LOVE this recipe!! I love a lot of your recipes, but this one is one of my all-time favorites. I’ve looked for a good orange chicken recipe for a long time and this one does not miss! It turned out exactly as pictured when I followed the directions. We just made this last week and I am making again tonight. After losing most of my taste and smell from a COVID infection many months ago, I can actually taste this and that makes me so happy. Thank you so much.

  2. Deanna Ouellette

    Hi, i made this last night and it is very flavoful great tangy orange flavor.
    When i cook i always prep all the ingredients first before i start to cook.
    However your first instruction is : Heat sesame oil and i didnt have any ready since i didnt see it in the ingredients. I used some of the oil for the chicken but i’m sure the sesame would have added a great taste to the sauce.
    take care
    Deanna

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