Easy Orange Chicken Recipe

This easy and delectable Orange Chicken Recipe combines lightly battered, crispy fried chicken pieces in a sweet, spicy, tangy orange sauce. It is topped with thin slices of green onion and crushed red pepper.

Try this delicious orange chicken recipe that includes a variety of healthy vegetables. It’s easy to make and perfect for a weeknight meal. With authentic orange flavor, this better-than-Chinese-takeout recipe lets you control the ingredients and the timing of the meal. If you like this recipe, try pineapple fried rice, sweet and sour chicken, and chicken lettuce wraps.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Chicken: boneless, skinless chicken breasts
• Oil: vegetable oil or canola oil
• Orange Juice: pulp-free and as freshly squeezed as possible
• Brown Sugar: I use light brown sugar, but you could also use dark brown sugar in a pinch.
• Rice Vinegar: I keep this on hand for many of my stir-fry recipes. It can be found in the Asian food section of most grocery stores.
• Soy Sauce: low sodium is best.
• Grated Ginger: Use either freshly grated or a stir-in paste. You can substitute dried ginger, but cut it back to 1/4 of a teaspoon for every tablespoon of fresh ginger.
• Chili Paste: also known as sambal oelek
• Garlic Powder: You can substitute two cloves of fresh minced garlic, but sauté it in olive oil in the skillet before adding the other ingredients.

How to Make Orange Chicken

This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.

Coat the chicken with a mixture of eggs and cornstarch. Fry the chicken pieces in oil until crispy. Warm the sauce ingredients over the stovetop.

Thicken with the cornstarch and orange juice mixture. Combine the crispy chicken and orange sauce. Sprinkle with orange zest, green onions, and red pepper flakes. Season with salt and black pepper to taste. Garnish with thinly sliced oranges. Serve over warm white rice.

Preparation 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. Remove the fried chicken and put it on paper towels to drain.
• Though this dish is not traditionally prepared with vegetables, add stir-fried broccoli, mushrooms, or carrots. However, double the sauce recipe if doing so.

Serving Suggestions

• Grains: white or brown rice, Chinese noodles like udon or ramen
• Appetizers: gyoza, homemade egg rolls, chicken lettuce wraps, and bacon-wrapped water chestnuts.
• Soup: egg drop soup, hot and sour soup, wonton soup, and chicken ramen

More Chicken Stir Fry Recipes

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. 

5 from 38 votes

Print Pin Rate

Course: main meal chicken

Cuisine: Asian

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Servings: 4 servings

Calories: 284kcal

Author: Beth Pierce

Ingredients

Chicken

• 3 egg whites whisked
• 3 tablespoons cornstarch
• 4 boneless skinless chicken breasts cut in bite size pieces 1.5 lbs.
• Vegetable oil or canola 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 soy sauce
• 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 red pepper flakes
• Salt and freshly ground black pepper
• Orange slices for garnish

Instructions

• In a large bowl, whisk together the eggs and 3 tablespoons of 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, soy sauce, grated ginger, chili paste, and garlic powder. Heat over medium to a low boil and then reduce to a simmer. Whisk together 1 tablespoon of cornstarch and 2 tablespoons of orange juice. Whisk it into the skillet and continue simmering until the mixture thickens. 
• Add the fried chicken pieces back to the skillet and toss to coat. Heat for 1-2 minutes. Top with the green onions, orange zest, and crushed red pepper. Season with kosher salt and black pepper to taste. 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 the chicken to paper towels to drain.
• 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.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days. They can be reheated in the microwave or on the stovetop at reduced power over low heat.
• This recipe is best enjoyed promptly; however, you can freeze it for up to 3 months.

Nutrition

Calories: 284kcal | Carbohydrates: 35g | Protein: 28g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 429mg | Potassium: 661mg | Fiber: 1g | Sugar: 24g | Vitamin A: 246IU | Vitamin C: 38mg | Calcium: 41mg | Iron: 1mg

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