This orange chicken recipe delivers crispy, juicy chicken tossed in a bright, sticky orange sauce that’s sweet, tangy, and savory—without deep frying. Ready in about 30 minutes, it’s lighter than takeout but just as satisfying, making it perfect for busy weeknights and family dinners.
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.