Easy Orange Chicken Recipe
This easy Orange Chicken recipe combines crispy, golden chicken with a homemade orange sauce that’s sweet, tangy, and slightly spicy. The chicken is coated in a simple flour and cornstarch batter and fried twice for a crispier coating before being tossed in the sauce.
Fresh orange juice gives the sauce a bright citrus flavor, while soy sauce, ginger, garlic, and red chili flakes balance the sweetness. It’s ready in about 35 minutes and is delicious served with rice or noodles.
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Why You’ll Love This Orange Chicken
- Crispy chicken: The flour and cornstarch batter creates a light, crisp coating, and frying the chicken twice helps it stay crunchy.
- Fresh orange flavor: Freshly squeezed orange juice gives the homemade sauce a brighter flavor than bottled juice.
- Sweet, tangy, and slightly spicy: Soy sauce, vinegar, ginger, garlic, and chili flakes balance the sweetness of the orange sauce.
- Ready in 35 minutes: It’s an easy homemade dinner that you can serve with rice or noodles.
Ingredients for Orange Chicken
You only need simple ingredients to make the crispy chicken and homemade orange sauce. The exact measurements are in the recipe card below.
- Chicken: I use boneless, skinless chicken breast cut into bite-sized pieces. Boneless chicken thighs work too.
- Flour and cornstarch: Using both in the batter gives the chicken a lighter, crispier coating than flour alone.
- Eggs: Help the batter cling to the chicken pieces.
- Fresh orange juice: Use freshly squeezed orange juice for the brightest flavor. Bottled orange juice can make the sauce taste quite different.
- Soy sauce: Adds saltiness and savory flavor to both the chicken and orange sauce. You can use low-sodium soy sauce if preferred.
- Garlic and ginger: Give the sauce its aromatic, savory base.
- Vinegar: Adds acidity and balances the sweetness of the orange juice and sugar.
- Red chili flakes: Add a gentle heat. Use more or less depending on how spicy you want the sauce.
How to Make Orange Chicken
1. Season the chicken
Season the bite-sized chicken pieces with soy sauce and white pepper. Cover and refrigerate for 15 minutes while you prepare the sauce and batter.
2. Make the orange chicken sauce
Sauté the garlic and ginger in a little oil for a few seconds. Add the fresh orange juice, soy sauce, sugar, vinegar, and red chili flakes.
Bring the mixture to a boil, then reduce the heat. Stir in the cornstarch slurry and cook until the sauce has slightly thickened. Remove it from the heat and set aside.
3. Make the batter
Mix the flour and cornstarch, then whisk in the eggs and water until the batter is smooth. Let it rest for 5 minutes, then add the chicken and coat the pieces well.
4. Fry the chicken twice
Fry the chicken in batches until lightly golden. Remove it from the oil and let it rest for about 2 minutes, then fry it a second time until golden and crisp.
That second fry is what helps give the chicken its crispier coating.
5. Toss with the orange sauce
Add the crispy chicken to the prepared orange sauce and toss until every piece is coated. Serve immediately with rice or noodles.
Tips for Crispy Orange Chicken
- Use fresh orange juice. Freshly squeezed juice gives the sauce a brighter citrus flavor and lets you control the sweetness more easily.
- Don’t overcrowd the pan. Fry the chicken in batches so the oil temperature doesn’t drop and make the coating greasy or soft.
- Fry the chicken twice. The first fry cooks the chicken and sets the coating; the second fry gives it a crispier exterior.
- Mix the slurry again before adding it. Cornstarch settles quickly, so stir the cornstarch and water just before pouring it into the sauce.
- Adjust for sweet oranges. If your oranges are particularly sweet, reduce the sugar to 2 tablespoons or add another tablespoon of soy sauce, as you already recommend in the recipe notes.
- Sauce the chicken just before serving. The longer crispy chicken sits in the orange sauce, the softer its coating becomes.
Orange Chicken Variations
- Make it spicier: Add extra red chili flakes if you prefer more heat.
- Add more orange flavor: Add the finely grated zest of half an orange for a stronger citrus flavor.
- Use chicken thighs: Boneless, skinless chicken thighs can replace the chicken breast and will give you slightly juicier pieces.
- Make it gluten-free: Use gluten-free soy sauce and replace the all-purpose flour in the batter with a suitable gluten-free flour. The texture may be slightly different.
Frequently Asked Questions
Why do you fry the chicken twice?
Double frying helps create a crispier coating. The first fry cooks the chicken and sets the batter, while the second fry crisps the outside. Let the chicken rest for about 2 minutes between frying.
Can I use bottled orange juice?
Freshly squeezed orange juice is best for this recipe because it gives the sauce a brighter, fresher flavor. Bottled orange juice can also vary considerably in sweetness, which can change the balance of the sauce.
How do I keep orange chicken crispy?
Fry the chicken in batches so the oil stays hot, drain it well after frying, and don’t toss it with the orange sauce until you’re ready to serve. Once the crispy coating sits in the sauce, it will gradually soften.
What to Serve With Orange Chicken
Serve orange chicken with steamed white rice, fried rice, or noodles. For vegetables, steamed or stir-fried broccoli, green beans, or mixed vegetables work well alongside the sweet and tangy sauce.
For garnish, add sliced green onions or toasted sesame seeds just before serving.
Storing and Reheating
Refrigerate: Let leftover orange chicken cool, then store it in an airtight container in the refrigerator for up to 3 days.
Reheat: Reheat it gently in a skillet over medium-low heat. If the sauce has become too thick, add a small splash of water while reheating.
Freezing: I don’t recommend freezing the finished orange chicken because both the crispy coating and the texture of the sauce can change after thawing.
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Orange Chicken
Ingredients
- 400 grams bite-sized skinless chicken breast
- 2 teaspoon soy sauce
- ½ teaspoon white pepper powder
FOR THE BATTER
- 2 large eggs
- ¼ cup all-purpose flour
- ⅓ cup cornstarch
- 2 tablespoons water
- Oil, for frying
ORANGE CHICKEN SAUCE
- ¾ cup orange juice fresh
- 2 tablespoons soy sauce
- 3 tablespoons sugar
- 1 tablespoon vinegar
- 1 teaspoon minced garlic
- ½ teaspoon minced ginger
- ½ teaspoon red chili flakes
- 2 teaspoons oil
CORNSTARCH SLURRY
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Season the chicken with the white pepper and soy sauce. Mix well, cover, and refrigerate for 15 minutes.
Making the Orange Sauce
- In a wok or large pan, heat the oil. Add the garlic and ginger and sauté for a few seconds.
- Add the orange juice, soy sauce, sugar, vinegar, and red chili flakes. Cook over medium heat until the sauce comes to a boil.
- Reduce the heat to medium-low. Stir the cornstarch and water together until smooth, then slowly add the slurry to the sauce while stirring.
- Cook for about 2 minutes, or until the sauce has slightly thickened. Remove from the heat and set aside.
Making the Batter and Frying the Chicken
- In a bowl, combine the cornstarch and flour. Add the eggs and water and whisk until the batter is smooth.
- Cover the batter and let it rest for 5 minutes.
- Add the chicken to the batter and mix until every piece is well coated.
- Heat enough oil to come halfway up the chicken pieces. Fry the chicken in batches until lightly golden.
- Remove the chicken and let it rest for 2 minutes. Return it to the hot oil and fry a second time until golden brown and crisp.
- Transfer the chicken to a strainer or wire rack to drain the excess oil.
- Add the fried chicken to the orange sauce and toss until evenly coated.
- Serve immediately with rice or noodles.
Notes
- If your oranges are very sweet, reduce the sugar to 2 tablespoons or add an extra tablespoon of soy sauce to balance the sweetness.
- Boneless, skinless chicken thighs can be used instead of chicken breast.
- Fry the chicken in batches so the oil temperature doesn’t drop.
- Make sure the chicken is fully cooked before serving. The thickest pieces should reach 165°F (74°C) internally.
- For the crispiest coating, toss the fried chicken with the orange sauce just before serving.
- Garnish with sliced green onions or toasted sesame seeds, if desired.
