There’s something about the tangy, sweet, and crispy combo in this Orange Chicken Recipe that just brightens up any meal. This dish brings that perfect balance of flavors and crunch that makes weeknight dinners feel extra special without tons of fuss.

A white bowl filled at the bottom with soft, fluffy white rice forms the first layer. On top, there are several pieces of golden brown fried chicken coated in a shiny, thick orange sauce that looks sticky and smooth. Two bright orange slices sit on top, adding a fresh and colorful contrast to the dish. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Orange Chicken Recipe
Top Tip
How to Serve Orange Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Orange Chicken Recipe

Why You'll Love This Recipe

I’ve made this Orange Chicken Recipe more times than I can count, and it never disappoints. The sweet and zesty sauce perfectly coats crispy, tender chicken that’s just irresistible—trust me, it’s a total crowd-pleaser.

Perfectly Crispy Chicken: The secret to a great orange chicken is getting that crunchy coating without it getting soggy too quickly.
Homemade Sauce That Pops: This recipe uses fresh ginger, garlic, and orange juice for a sauce with authentic flavor that tastes way better than store-bought.
Simple Ingredients: You don’t need anything fancy—just good basics you probably already have, plus a few pantry staples.
Flexible & Customizable: Whether you want it a bit spicier or less sweet, this recipe can flex easily with your tastes or what’s in your fridge.

Ingredients & Why They Work

The magic in this Orange Chicken Recipe comes from a thoughtful balance of crispy chicken and a bright sauce. Each ingredient plays its part, and I recommend getting fresh whenever you can to make every bite shine.

Flat lay of boneless skinless chicken breasts, two whole brown eggs with clean shells, a small white ceramic bowl of white flour, a small white ceramic bowl of cornstarch, a small white ceramic bowl of baking soda, a small white ceramic bowl of light brown sugar, a small white ceramic bowl of white sugar, a small white ceramic bowl of freshly minced ginger, three peeled garlic cloves, a small white ceramic bowl of bright orange fresh orange juice, a small white ceramic bowl of clear chicken broth, a small white ceramic bowl of deep brown soy sauce, a small white ceramic bowl of light rice vinegar, a small white ceramic bowl of dark amber sesame oil, a small white ceramic bowl of finely grated orange zest, a small white ceramic bowl of bright red hot sauce, and a few fresh green onion stalks placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless skinless chicken breast or thighs: I prefer thighs for juiciness, but breasts keep it lean—both work great!
Salt and pepper: Essential for seasoning the chicken so every bite isn’t bland inside the crispy coating.
Eggs: Helps the flour and cornstarch stick for that crave-worthy crunch.
Vegetable oil: Use a neutral oil with a high smoke point for frying crisp perfection.
Cornstarch: The star for that crackly crisp texture on the chicken.
Flour: Adds structure to the coating without weighing it down.
Baking soda: A little helps lighten the batter for extra crunch.
Orange juice: Fresh is best here to keep the sauce tangy and bright.
Chicken broth: Adds savory depth balancing the sweet citrus.
Soy sauce: Brings umami and saltiness to the sauce.
White and light brown sugar: This combo boosts sweetness with a subtle molasses flavor.
Rice vinegar: Sharpens and balances the sugar's sweetness.
Fresh ginger and garlic: Provide warmth and savory zing—the real flavor powers.
Orange zest (optional): Packs an extra citrus punch if you want it.
Hot sauce: I use just a little for brightness—it won't make it spicy but enhances layers.
Sesame oil: Just a hint for nuttiness in the finishing touch.
Green onions: A fresh, crisp garnish to finish and brighten the plate.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What I love about this Orange Chicken Recipe is how easy it is to tweak depending on your mood or what you have on hand. Feel free to swap chicken cuts, adjust sweetness, or even play with the heat level.

Variation: I once swapped the chicken for crispy tofu to make a vegetarian-friendly version, and it was surprisingly delicious with the same sauce.
Seasonal twist: Try adding fresh orange segments or chopped bell peppers for added texture and freshness during summer.
Dietary tweaks: Use gluten-free flour and tamari for a gluten-free spin without missing out on flavor or crunch.

Step-by-Step: How I Make Orange Chicken Recipe

A white bowl filled with three layers: the bottom layer is white rice with a soft, grainy texture; on top of the rice is a pile of golden-brown pieces of cooked chicken covered in thick, shiny dark brown sauce with a sticky texture; a small yellow lemon wedge sits at the edge of the bowl, partly visible behind the chicken. Above the bowl, a pair of wooden chopsticks holding one piece of the saucy chicken is centered in the picture. The scene is set on a white marbled surface with a white cloth next to the bowl, and the background is a blurred dark grey texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Chicken and Sauce

Start by cutting your chicken into bite-sized pieces—around 2 inches is perfect. Pat them completely dry; moisture is the enemy of crispiness! Season lightly with salt and pepper, then toss the chicken in a small amount of cornstarch. Whisk your eggs until frothy and coat each piece thoroughly before dredging them in the flour, cornstarch, and baking soda mix. Meanwhile, whisk all your sauce ingredients together in a saucepan but don’t heat it yet—cold ingredients keep the cornstarch from clumping later.

Step 2: Frying for Crispy Perfection

Heat your vegetable oil to about 365°F—using a thermometer here really helps. Fry the chicken pieces in batches; overcrowding the pan will steam the chicken instead of crisp it. Each side usually takes 2–3 minutes till golden and crisp. When done, place them on wire racks instead of paper towels—this keeps them from getting soggy. Adjust the heat after the first batch if the oil temperature drops.

Step 3: Cook the Sauce and Toss It All Together

Once your chicken is fried, bring the sauce ingredients to a boil over medium-high heat, stirring constantly. It’ll thicken quickly thanks to that cornstarch, creating a luscious glaze. Remove from heat, then toss your chicken in the sauce so every piece gets beautifully coated. If it seems too thick, a splash of chicken broth loosens it up nicely.

Top Tip

I learned the hard way that skipping the wire rack step leads to sad, soggy chicken. Using a rack to drain ensures every bite stays perfectly crisp. Also, slicing and drying your chicken thoroughly before breading is a game changer—wet chicken means less crunch.

Oil Temperature: Keeping your frying oil hot enough (around 365°F) is key; it sears the coating quickly for crispiness without absorbing too much oil.
Batch Frying: Don’t crowd the pan! Fry in small batches so chicken pieces fry evenly and don’t steam.
Sauce Consistency: Make sure the sauce thickens well before mixing—it should coat the chicken, not pool at the bottom.
Make Ahead Prep: You can prep the sauce and chicken coating in advance to make throwing dinner together a breeze on busy days.

How to Serve Orange Chicken Recipe

Garnishes

I always finish with plenty of freshly sliced green onions. They add a crisp freshness and a pop of color that makes the dish come alive. Sometimes, I like sprinkling a few toasted sesame seeds for a subtle nuttiness that complements the sauce beautifully.

Side Dishes

This Orange Chicken Recipe pairs perfectly with fluffy white rice cooked in chicken broth—it adds another layer of flavor and soaks up the sauce like a dream. On days I want a veggie boost, I serve it alongside a simple stir-fried vegetable medley or vegetable fried rice for a fuller meal.

Creative Ways to Present

For a fun twist at gatherings, I’ve served this orange chicken over lettuce cups for a hand-held treat. Another fun idea is piling it over steamed rice noodle bowls with fresh herbs and shredded carrots, turning it into a bright, Asian-inspired feast.

Make Ahead and Storage

Storing Leftovers

I store leftovers tightly covered in an airtight container in the fridge, and they usually keep well for up to 3 days. The challenge is the chicken can lose some crispness, but tossing it back in a hot oven helps revive that crunch.

Freezing

Freezing this dish is possible but not my first choice, mainly because the texture changes slightly. If you want to freeze, fry the chicken but wait to toss it with sauce until thawed and reheated for the best results.

Reheating

To reheat, I recommend baking the chicken in the oven at 375°F for 10-15 minutes. Give it a flip halfway through to keep it evenly crisp. Then warm the sauce separately and toss it with the chicken right before serving to avoid sogginess.

Frequently Asked Questions:

Can I make this Orange Chicken Recipe healthier?

Absolutely! Using chicken thighs or breasts baked instead of fried cuts down the oil and calories. You can also reduce the sugar in the sauce or use a natural sweetener like honey for a lighter touch. Serve it with steamed veggies and brown rice for a wholesome meal.

What’s the best way to get crispy chicken every time?

The key is drying the chicken thoroughly before coating, maintaining hot oil around 365°F, and frying in small batches without overcrowding. Also, draining on a wire rack rather than paper towels preserves the coating's crispness so it doesn't get soggy from steam.

Can I use store-bought sauces instead of making my own?

You can, but the homemade sauce blends fresh ginger, garlic, real orange juice, and a balanced sweet and savory mix for way superior flavor. Using store-bought sauce is quicker but tends to be overly sweet or artificial. Making your own is surprisingly simple and worth the extra step.

Is this Orange Chicken Recipe suitable for meal prep?

Yes! This recipe reheats well when stored properly and can be portioned with rice and veggies for an easy grab-and-go meal. Just keep the sauce separate if you want to preserve crispness, or toss them together and enjoy a saucy lunch.

Final Thoughts

This Orange Chicken Recipe has become a favorite in my kitchen because it delivers that perfect balance of sweet, tangy, and crispy every single time. It’s one of those dishes that feels like a little celebration on your plate without needing a big grocery haul. I really hope you enjoy making it as much as I do—it’s a joy to share with family or friends, and you might find yourself making it your go-to comfort food too.