If you’re craving all the sweet, tangy magic of your favorite takeout dish but want to whip it up at home, this Easy Orange Chicken is your new go-to recipe. Bursting with bold orange flavor and boasting that signature crispy coating, it brings together everything you love about restaurant-style orange chicken but with fewer ingredients and a whole lot more joy. Whether you’re feeding a hungry family or looking to impress friends with your kitchen skills, this dish delivers crowd-pleasing results every single time.
Ingredients You’ll Need
The beauty of Easy Orange Chicken lies in just how straightforward the ingredient list is. Each item plays a starring role, from the juicy chicken to the citrusy sauce, ensuring every bite is packed with irresistible flavor and just the right texture. Here’s what you’ll need (plus a few handy tips for each!):
- Chicken: Boneless, skinless breasts or thighs work perfectly—choose thighs for a juicier bite, or breasts for a leaner option.
- Cornstarch: This is the secret to that irresistible crispy coating; don’t skip it!
- Eggs: Beaten eggs help the cornstarch adhere and add another layer of crunch when frying.
- Vegetable oil: Pick a neutral oil with a high smoke point for frying, such as canola or peanut oil.
- Sesame seeds (optional): These add a subtle nutty flavor and a lovely finishing touch.
- Green onions: Sliced thin, they provide fresh color and a gentle onion bite for garnish.
- Orange juice (preferably fresh): Fresh juice makes the sauce vibrant and aromatic, but bottled works in a pinch!
- Granulated sugar: Balances the tartness of the orange and brings out the classic sweet note.
- Soy sauce: Adds deep umami and saltiness to round out the flavors.
- Rice vinegar: Just a splash gives the sauce a gentle tang that brightens everything up.
- Cornstarch (for sauce): Mixed with water, this thickens the sauce to glossy perfection.
- Water: Used to make the cornstarch slurry for the sauce.
- Orange zest: Zest adds an extra punch of citrus you’ll taste in every bite.
- Garlic: Freshly minced garlic infuses the sauce with a savory backbone.
- Fresh ginger: Grated ginger brings a gentle warmth and complexity.
- Crushed red pepper flakes (optional): For a whisper of heat, sprinkle in as much or as little as you like.
How to Make Easy Orange Chicken
Step 1: Mix the Orange Sauce
Begin by making the delicious orange sauce that gives this Easy Orange Chicken its signature flavor. In a small bowl, whisk together the orange juice, sugar, soy sauce, rice vinegar, orange zest, garlic, ginger, and (if you like a little spice) the red pepper flakes. In another bowl, combine the cornstarch and water to make a smooth slurry. Set both aside, and take a moment to inhale that fresh citrus aroma—it’s already smelling amazing!
Step 2: Prep and Coat the Chicken
Cut your chicken into bite-sized pieces so they cook evenly and soak up all that saucy goodness later. Dredge each piece in cornstarch, making sure it’s well coated, then dip it into the beaten eggs. This two-step coating is what creates that wonderfully crisp shell around each juicy piece.
Step 3: Fry the Chicken to Crisp Perfection
Heat about an inch of vegetable oil in a large skillet or wok over medium-high heat. Working in batches, fry the chicken pieces for 3 to 4 minutes per side, until they’re golden brown and cooked through. Be patient and don’t overcrowd the pan—this keeps every piece perfectly crispy. Once done, let the chicken drain on paper towels to keep things light and crunchy.
Step 4: Simmer and Thicken the Sauce
Wipe your skillet clean and pour in the orange sauce mixture. Bring it to a gentle simmer over medium heat, then stir in the cornstarch slurry. Watch as the sauce transforms, thickening into that glossy, sticky consistency we all love. This usually takes just 2 to 3 minutes.
Step 5: Toss and Finish
Add your fried chicken pieces right into the bubbling sauce and toss to coat each one thoroughly. Cook for another 1 to 2 minutes, just until everything is heated through and irresistibly glossy. Finally, sprinkle with sesame seeds and sliced green onions for a fresh, vibrant finish. Your Easy Orange Chicken is ready to serve!
How to Serve Easy Orange Chicken
Garnishes
A generous sprinkle of sesame seeds and a handful of finely sliced green onions make this dish truly pop. The sesame seeds add a subtle crunch and nutty aroma, while the green onions provide a burst of freshness and color. For a little extra flair, add a few curls of orange zest or even a pinch of red pepper flakes on top.
Side Dishes
Easy Orange Chicken is fabulous over a bed of fluffy steamed rice, which soaks up all that luscious sauce. If you’re craving extra veggies, toss together a quick stir-fry of broccoli, snap peas, or bell peppers. For a lighter option, serve the chicken with a crisp Asian slaw or over cauliflower rice.
Creative Ways to Present
Try serving Easy Orange Chicken in lettuce wraps for a fun, bite-sized appetizer or party snack. For a family-style meal, pile the chicken high on a large platter with rice on the side and let everyone dig in. If you’re packing lunch, tuck the chicken into a bento box with edamame and orange segments for a cheerful midday treat.
Make Ahead and Storage
Storing Leftovers
Any leftover Easy Orange Chicken will keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making those leftovers something to look forward to!
Freezing
If you want to make a batch ahead of time, freeze the cooked chicken and sauce separately for best results. When ready to eat, thaw in the fridge overnight, then reheat and toss together just before serving for that fresh-cooked texture.
Reheating
For best results, reheat Easy Orange Chicken gently in a skillet over medium heat until warmed through. If the sauce seems a bit thick, add a splash of water to loosen it up. You can also microwave individual portions, but the chicken may lose a little of its crispness.
FAQs
Can I make Easy Orange Chicken gluten-free?
Absolutely! Just substitute tamari or coconut aminos for the soy sauce, and double-check that your cornstarch is certified gluten-free. You’ll get all the same flavor, minus the gluten.
Can I bake the chicken instead of frying?
Yes, you can! For a lighter version, arrange the coated chicken pieces on a parchment-lined baking sheet, spray lightly with oil, and bake at 425°F for 18–22 minutes, flipping halfway through, until golden and cooked through.
Is Easy Orange Chicken spicy?
It’s mostly sweet and tangy, but you can easily adjust the heat. The red pepper flakes add a gentle kick, so simply leave them out if you prefer mild, or add a bit more for extra spice.
Can I use bottled orange juice?
Fresh orange juice gives the sauce the brightest flavor, but bottled works in a pinch! If using bottled, try to pick one without added sugar for the best balance in your Easy Orange Chicken.
What’s the best way to keep the chicken crispy?
Serve the chicken right after saucing for the crispiest bite. If you need to wait, keep the fried chicken and sauce separate until just before serving, then toss together to preserve that crunch.
Final Thoughts
If you’re looking for a fun, foolproof dinner that tastes like a treat, Easy Orange Chicken is the answer. It’s quick enough for weeknights but special enough to share with loved ones. Give it a try—you’ll be amazed at how easy and delicious homemade takeout can be!
Print
Easy Orange Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying, Stovetop
- Cuisine: Asian-Inspired, American Chinese
- Diet: Non-Vegetarian
Description
This Easy Orange Chicken recipe features tender, bite-sized chicken pieces coated in a crispy cornstarch crust and tossed in a sweet and tangy homemade orange sauce. Perfect for a quick weeknight dinner or to satisfy your craving for Chinese takeout at home, this dish is garnished with sesame seeds and green onions for an added burst of flavor.
Ingredients
Chicken and Coating
- 1 1/2 pounds boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 eggs, beaten
- Vegetable oil for frying
- 1 tablespoon sesame seeds (optional)
- 2 green onions, sliced (for garnish)
Orange Sauce
- 1/2 cup orange juice (preferably fresh)
- 1/4 cup granulated sugar
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon orange zest
- 1 clove garlic, minced
- 1/2 teaspoon grated fresh ginger
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Prepare the sauce: In a small bowl, whisk together orange juice, sugar, soy sauce, rice vinegar, orange zest, garlic, ginger, and red pepper flakes. In a separate small bowl, mix cornstarch and water to create a slurry. Set both aside.
- Coat the chicken: Dredge chicken pieces in cornstarch, then dip them in the beaten eggs, ensuring they are evenly coated for a crispy texture after frying.
- Fry the chicken: Heat about 1 inch of vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken in batches for 3 to 4 minutes per side until golden brown and cooked through. Remove the chicken and drain on paper towels to remove excess oil.
- Cook the sauce: In a clean skillet or wok, pour in the orange sauce mixture and bring to a simmer over medium heat. Stir in the cornstarch slurry and cook for 2 to 3 minutes until the sauce thickens.
- Toss chicken in sauce: Add the fried chicken pieces to the sauce and toss to coat evenly. Cook for an additional 1 to 2 minutes until heated through and well glazed with the sauce.
- Garnish and serve: Sprinkle with sesame seeds and sliced green onions before serving. This dish pairs wonderfully with steamed rice or stir-fried vegetables.
Notes
- Serve over steamed rice or with stir-fried vegetables for a complete meal.
- For a lighter version, skip frying and sauté the chicken pieces instead.
- The orange sauce can be made ahead and refrigerated for up to 3 days.
- Adjust the crushed red pepper flakes to your spice preference or omit for milder flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 14 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 145 mg
