This easy and delectable Orange Chicken Recipe combines lightly battered crispy fried pieces of chicken in a sweet and spicy tangy orange sauce. Then it is topped with thin slices of green onion and crushed red pepper. With authentic orange flavor this better than Chinese takeout recipe lets you control the ingredients and the timing of your meal.
Helpful tips
- Instead of chunks, cut the chicken into thin bite size pieces. They will cook through without burning and be easier to eat especially with chopsticks.
- I use one of my older Dutch ovens for frying. The heavy pot helps regulate the temperature of the oil.
- Fry the chicken in a single layer with space between the pieces. Work in batches and remove to paper towels to drain.
- Boneless skinless chicken thighs can be substituted for the chicken breast.
- Slice the green onions very thin. It is more aesthetically pleasing and you get a little bit of onion in every bite.
- Chili paste also known as sambal oelek is in the Asian food section of most local grocery stores.
- If you love everything with a ton of sauce than prepare 1 1/2 times the amount of sauce.
- Though this dish is not traditionally prepared with vegetables feel free to add stir fried broccoli, mushrooms, or carrots. However double the sauce recipe if doing so.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- This recipe is best enjoyed promptly however with a few easy steps it can be frozen. Please see below for how to freeze and enjoy this recipe in the coming weeks.
How to make Orange Chicken
Start by cutting your chicken into thin bite size pieces. Then in a large bowl whisk together the eggs and cornstarch. Add the chicken to the egg mixture and stir to coat. Now heat about an inch of vegetable oil in a Dutch oven or heavy stockpot. Fry the chicken until cooked through and brown and crispy on both sides. Remove to paper towels to drain.
Now in a pan or skillet whisk together the orange juice, brown sugar, rice vinegar, grated ginger, chili sauce (sambal oelek), and garlic powder. Heat over medium heat to low boil and then reduce to a simmer. Then whisk together the cornstarch and 2 tablespoons orange juice. Whisk it into the skillet and continue simmering until the mixture thickens.
Add the fried chicken pieces back to the skillet and heat for several minutes. Finally top with thin sliced green onions and a little sprinkle of crushed red pepper. For best results serve promptly.
What is orange chicken sauce made of?
- Orange Juice – pulp free and as freshly squeezed as possible
- Brown Sugar – I use light brown sugar but in a pinch you could use dark brown sugar
- Rice Vinegar – I keep this on hand for a lot of my stir fry recipes, You can find it in the Asian food section of most grocery stores.
- Grated Ginger – either freshly grated or a stir in paste. You can can substitute dried ginger but cut it back to 1/4 teaspoon for every tablespoon of fresh.
- Garlic Powder – you can substitute two gloves fresh minced garlic but sauté it in the skillet in a little olive oil before adding the other ingredients.
- Cornstarch – mixed with a little bit of orange juice or water to thicken the sauce.
How to freeze orange chicken
Cook the recipe according to the directions but do not combine the sauce and the chicken. Do not add the green onions, grated orange, or orange slices for garnish. Let the chicken and sauce fully cool. Then add the chicken and sauce to separate freezer bags removing as much of the air as possible. Place flat on a baking sheet in the freezer until fully frozen. Freeze for up to 3 months.
Then reheat the frozen chicken in a 375 degree oven for 12-13 minutes. Thaw the sauce in the plastic bag in a bowl of warm water. Now combine the two and add the green onions, grated orange, and orange slices if desired. Serve over rice, ramen noodles, or udon noodles.
More Asian chicken recipes for your enjoyment!
Easy Orange Chicken Recipe
An easy Orange Chicken Recipe with crispy bites of lightly battered fried chicken in a sweet and spicy orange sauce topped with thin sliced green onions and crushed red pepper.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: main meal chicken
- Method: fry/stovetop
- Cuisine: Asian
Ingredients
Chicken
- 3 egg whites whisked
- 3 tablespoons cornstarch
- 4 boneless skinless chicken breasts cut in bite size pieces (1.5 lbs.)
- Vegetable oil for frying
Orange Sauce
- 1 cup orange juice plus 2 tablespoons to mix with cornstarch
- ⅓ cup brown sugar
- 2 tablespoons rice vinegar (see notes)
- 1 tablespoon fresh grated ginger (¼ teaspoon ground)
- 1 tablespoon chili paste (sambal oelek) more or less to taste
- ¼ teaspoon garlic powder
- 1 tablespoon cornstarch
- 2 green onions thinly sliced
- 2 tablespoons orange zest
- 1-2 pinches crushed red pepper
- Orange slices for garnish
Instructions
- In a large bowl whisk together the eggs and 3 tablespoons cornstarch. Add the chicken and stir to coat. Heat about an inch of oil in a Dutch oven or heavy stockpot over medium high heat. Fry the coated chicken until cooked through, browned, and crispy on both sides. Work in batches cooking the chicken in a single layer with space between the pieces. Remove to paper towels to drain.
- In a saucepan or skillet whisk together the orange juice, brown sugar, rice vinegar, grated ginger, chili paste, and garlic powder. Heat over medium to a low boil and then reduce to a simmer. Whisk together 1 tablespoon cornstarch and 2 tablespoons orange juice. Whisk it into the skillet and continue simmering until the mixture thickens.
- Add the fried chicken pieces back to the skillet and heat for 1-2 minutes. Top with the the green onions, orange zest, and crushed red pepper. For best results serve promptly.
Notes
- Instead of chunks, cut the chicken into thin bite size pieces. They will cook through without burning and be easier to eat especially with chopsticks.
- I use one of my older Dutch ovens for frying. The heavy pot helps regulate the temperature of the oil.
- Fry the chicken in a single layer with space between the pieces. Work in batches and remove to paper towels to drain.
- Slice the green onions very thin. It is more aesthetically pleasing and you get a little bit of onion in every bite.
- Chili paste also known as sambal oelek is in the Asian food section of most local grocery stores.
- If you love everything with a ton of sauce than prepare 1 1/2 times the amount of sauce.
- Though this dish is not traditionally prepared with vegetables feel free to add stir fried broccoli, mushrooms, or carrots. However double the sauce recipe if doing so.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: orange chicken sauce, how to make orange chicken, homemade orange chicken
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Helen
Wonderful recipe!! Much better than take-out and the brand that Costco sells. The sauce was so fresh and not gummy / sticky. Easy to make also. I will be making this again and again and again. Thank you!
★★★★★
Beth Pierce
Thanks, Helen! I am so glad that you liked it!
Richard l Fisher
Made this recipe. It is outstanding . I have passed it on to several people by request . I also gave your website a mention to them
Thankyou very much.
★★★★★
Beth Pierce
The pleasure is all mine. So glad that you and your friends like it. Thanks for your support.
Richelle Milar
That looks absolutely delicious and tasty! I would really love to try this recipe!
Beth
This Orange chicken was such a treat, we really enjoyed it. Thanks for sharing this recipe!
★★★★★
Elizabeth Neas
This recipe was delicious. We really enjoyed this orange chicken, so to make it at home was wonderful.
Kathy
I love orange chicken. I have never tried making it myself before but this was easy to follow and delicious. My family love it. Thanks for the great recipe.
Claudia
This recipe has incredible flavor my kids love. It’s definitely a family favorite in our home. Thanks for the recipe!
★★★★★
alita
The kids are always begging me to take them to grab Chinese food. They love orange chicken and now I can make this for them. Thanks for your recipe
Tasheena
This was a delicious recipe that my family and I really enjoyed. Thanks for sharing.
★★★★★
Tara Pittman
My boys love orange chicken. I will be making this soon for them.
Amber Myers
My kids love orange chicken. I love that this is easy to make! Yum!
Shannon Estrada
Hi, I was wondering if you can use white vinegar instead of the rice vinegar. I have white vinegar on hand and thought I’d ask before going out to buy rice vinegar 🙂
Beth Pierce
Do you have any apple cider vinegar or champagne vinegar? You can but those would work better!
Juliane
THIS WAS REAAALLLYYYYY GOOD! THANKS FOR SHARING THE RECIPE!
★★★★★
Catalina
This orange sauce looks so creamy and inviting! Great idea for tonight!
★★★★★
Catalina
I’ve made this chicken yesterday for dinner. And my whole family loved it! It’s amazingly delicious and creamy!
★★★★★
Krystle
Perfect flavor. We love making this takeout favorite at home now.
★★★★★
Beth Pierce
Thanks Krystle! So glad that you like it!
Erin | Dinners,Dishes and Dessert
That is one delicious chicken recipe! My family and I really enjoyed. Thanks for sharing the recipe.
★★★★★
Amanda
This is our new favorite orange chicken recipe! Even better than takeout!
★★★★★
Amanda
I love orange chicken! I can eat it every day. Thank you for sharing I cannot wait to make this.
Erik
So much better than takeout. Love the chili paste, too!
★★★★★