Orange Chicken
Orange chicken is one of those takeout favorites that’s hard to resist—but it’s often overly sweet, greasy, and heavy. If you’ve ever wished you could enjoy that bold citrus flavor at home without deep frying or mystery ingredients, this orange chicken recipe is exactly what you need.
I’ve tested many homemade versions over the years, and this one strikes the perfect balance: crispy, juicy chicken coated in a bright, sticky orange sauce that’s not overpowering. It’s easy enough for weeknights and tastes just as satisfying as your favorite restaurant version. In this post, you’ll learn how to make orange chicken step by step, plus tips, variations, and FAQs to get it just right.
Why You’ll Love This Recipe
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Crispy chicken with a glossy orange sauce
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Sweet, tangy, and savory flavor balance
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No deep frying required
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Ready in about 30 minutes
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Better than takeout and family-approved
Ingredients & Prep
This orange chicken recipe uses simple ingredients that come together fast.
Main Ingredients Prep
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Boneless, skinless chicken breast or thighs – Cut into bite-size pieces
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Egg – For coating
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Cornstarch – Creates a crispy exterior
Pat the chicken dry before coating so it browns instead of steaming.
Seasonings, Sauces, or Flavor Base
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Fresh orange juice – Bright, fresh flavor
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Orange zest – Adds intense citrus aroma
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Soy sauce – Savory base
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Garlic – Minced
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Fresh ginger – Grated
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Rice vinegar – Balances sweetness
Pantry Staples
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Honey or brown sugar – Sweetens the sauce
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Avocado or vegetable oil – For cooking
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Red pepper flakes – Optional heat
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Salt and black pepper – To taste
Step-by-Step Cooking Instructions
Pre-Cooking Prep
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In a bowl, toss chicken with egg, salt, and pepper.
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Add cornstarch and mix until chicken is evenly coated.
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In a separate bowl, whisk together orange juice, orange zest, soy sauce, honey, vinegar, garlic, ginger, and red pepper flakes.
Cooking Method
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Heat oil in a large skillet over medium-high heat.
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Add chicken in a single layer and cook 3–4 minutes per side until golden and cooked through. Remove and set aside.
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Reduce heat to medium and pour the orange sauce into the skillet.
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Simmer 2–3 minutes until slightly thickened.
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Return chicken to the pan and toss to coat evenly in the sauce.
Doneness or Texture Check
Chicken should be crispy on the outside and fully cooked inside. The sauce should cling to the chicken, not pool in the pan.
Resting or Final Touches
Remove from heat and let rest for 1–2 minutes. Garnish with green onions or sesame seeds if desired.
Pro Tips for Perfect Results
Common Mistakes to Avoid
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Overcrowding the pan, which prevents crisping
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Using bottled orange juice instead of fresh
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Overcooking the sauce until it becomes too thick
Recommended Tools
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Large skillet or wok
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Mixing bowls
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Whisk
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Tongs or spatula
Storage & Reheating Tips
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Store leftovers in an airtight container for up to 3 days
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Reheat gently in a skillet to keep texture
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Add a splash of water if sauce thickens
Flavor Variations
Orange chicken is easy to customize.
Spicy Version
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Add more red pepper flakes
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Stir in chili garlic sauce or sriracha
Healthy / Special Diet Option
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Lighter: Use air-fried or baked chicken
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Gluten-Free: Use tamari instead of soy sauce
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Low-Sugar: Reduce honey and add more orange zest
Global Flavor Twist
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Chinese-Style: Add a splash of hoisin sauce
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Thai-Inspired: Add lime juice and basil
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Sesame Orange: Finish with toasted sesame oil
Serving Suggestions
Serve orange chicken with:
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Steamed white or jasmine rice
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Fried rice or lo mein noodles
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Steamed broccoli or snap peas
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Cauliflower rice for a lighter option
It’s also great for meal prep lunches.
FAQs
Can I make this ahead of time?
You can prep the sauce and chicken ahead of time, but cook just before serving for the best texture.
How do I fix common mistakes?
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Chicken not crispy: Cook in batches and increase heat slightly
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Sauce too thick: Add a splash of orange juice or water
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Too sweet: Add more vinegar or soy sauce
Conclusion
This orange chicken brings all the bold, citrusy flavor you love—without the heavy takeout feel. Crispy, sticky, and incredibly satisfying, it’s a recipe that quickly becomes a household favorite. Many readers say they stop ordering orange chicken out after trying this version.
If you enjoyed this dish, try pairing it with fried rice or rotating it with sesame chicken for easy, takeout-style dinners at home. Make it tonight and enjoy orange chicken made fresh in your own kitchen.
Ingredients
- Main Ingredients
- 1 lb boneless skinless chicken breast or thighs, cut into bite-size pieces
- 1 egg
- ½ cup cornstarch
- Salt and black pepper to taste
- Orange Sauce
- ½ cup fresh orange juice
- 1 tbsp orange zest
- 3 tbsp soy sauce or tamari
- 2 –3 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- ¼ tsp red pepper flakes optional
- Pantry Staples
- 2 –3 tbsp avocado or vegetable oil
- Optional garnish: green onions sesame seeds
Instructions
- Coat chicken: In a bowl, toss chicken with egg, salt, and pepper. Add cornstarch and mix until evenly coated.
- Make sauce: In a separate bowl, whisk together orange juice, orange zest, soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes.
- Cook chicken: Heat oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 3–4 minutes per side until golden and cooked through. Remove and set aside.
- Simmer sauce: Reduce heat to medium. Pour sauce into the skillet and simmer 2–3 minutes until slightly thickened.
- Combine: Return chicken to the pan and toss until evenly coated in the sauce.
- Rest: Remove from heat and let rest 1–2 minutes before serving. Garnish if desired.
Notes
- Fresh orange juice and zest make a big difference—avoid bottled juice.
- Cook chicken in batches if needed to keep it crispy.
- Sauce should cling to the chicken, not pool in the pan.
