This Easy Orange Chicken is a quick and flavorful dish that combines crispy fried chicken with a tangy, sweet, and savory orange sauce. It’s perfect for a weeknight dinner when I want something satisfying but not complicated. The vibrant citrus flavor pairs beautifully with the crispy chicken, making it a family favorite that comes together in under 30 minutes.

Ingredients

For the chicken:

1/2 cup cornstarch

1/2 tsp salt

1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

1/2 tsp pepper

1/2 cup vegetable oil (for frying)

For the orange sauce:

1/2 cup orange juice (freshly squeezed or store-bought)

1/4 cup soy sauce

1/4 cup honey or maple syrup

1 tbsp rice vinegar (or apple cider vinegar)

1 tbsp orange zest

1/2 tsp garlic powder

1/2 tsp ginger powder (or 1 tsp fresh grated ginger)

1 tbsp cornstarch + 2 tbsp water (for thickening)

Optional garnishes:

Sesame seeds

Green onions, sliced

Orange slices

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the chicken by mixing the cornstarch, salt, and pepper in a bowl. Toss the chicken pieces in this mixture until they’re evenly coated.

Heat the vegetable oil in a large skillet or wok over medium-high heat.

Fry the chicken in batches for 3–4 minutes per side until golden and crispy. Remove each batch and drain on paper towels to remove excess oil.

To make the orange sauce, combine orange juice, soy sauce, honey, vinegar, orange zest, garlic powder, and ginger in a small saucepan. Bring to a simmer over medium heat and cook for 3–5 minutes.

Mix the cornstarch and water in a small bowl to create a slurry. Stir this into the simmering sauce and cook for another 1–2 minutes until it thickens.

Toss the fried chicken pieces in the thickened sauce until they are fully coated.

Serve garnished with sesame seeds, green onions, and orange slices. I like to pair it with steamed rice or stir-fried vegetables.

Servings and timing

This recipe serves about 3 to 4 people. Preparation and cooking time together usually take around 25 to 30 minutes, making it an ideal quick dinner option.

Variations

I sometimes swap the chicken thighs for chicken breasts depending on what I have on hand. For a gluten-free version, I use tamari instead of soy sauce and check that my cornstarch is gluten-free. If I want extra heat, I add a splash of sriracha or red pepper flakes to the sauce. For a vegetarian twist, crispy tofu cubes work well instead of chicken.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I prefer to warm the chicken and sauce in a skillet over medium heat to keep the coating crispy rather than microwaving, which can make it soggy. If using a microwave, I add a paper towel to absorb moisture and heat in short bursts.

FAQs

Can I use frozen chicken for this recipe?

Yes, but I recommend thawing the chicken completely before coating and frying to ensure even cooking and crispiness.

Is there a way to make this recipe healthier?

Absolutely! Baking the chicken instead of frying reduces oil usage. You can also use less honey or substitute with a natural sweetener like stevia.

Can I make the sauce ahead of time?

Yes, the sauce can be prepared up to two days in advance and stored in the fridge. Just reheat gently before tossing with the chicken.

What can I serve with orange chicken?

I like serving it with steamed white or brown rice, quinoa, or stir-fried veggies like broccoli, bell peppers, or snap peas.

Can I freeze leftover orange chicken?

You can freeze it, but I find the texture changes slightly after thawing. If you do freeze, place it in an airtight container and consume within 1-2 months. Reheat thoroughly before eating.

Conclusion

Making this Easy Orange Chicken always feels like a little celebration of flavors. I appreciate how straightforward it is to prepare, yet it delivers restaurant-quality taste every time. Whether I’m cooking for myself, family, or friends, it’s a reliable dish that brings a bright, satisfying meal to the table with minimal effort. I hope you enjoy making and eating it as much as I do!

Recipe:

Easy Orange Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Sophia
Total Time: 25-30 minutes
Yield: 3-4 servings
Diet: Low Fat

Print Recipe

Description

This Easy Orange Chicken is a quick and flavorful dish combining crispy fried chicken with a tangy, sweet, and savory orange sauce. Perfect for a satisfying weeknight dinner, it comes together in under 30 minutes with vibrant citrus flavors that pair beautifully with crispy chicken.

Instructions

Mix cornstarch, salt, and pepper in a bowl. Toss chicken pieces until evenly coated.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Fry chicken in batches for 3–4 minutes per side until golden and crispy. Remove and drain on paper towels.
In a small saucepan, combine orange juice, soy sauce, honey, vinegar, orange zest, garlic powder, and ginger. Simmer over medium heat for 3–5 minutes.
Mix cornstarch and water to create a slurry. Stir into simmering sauce and cook 1–2 minutes until thickened.
Toss fried chicken in the thickened sauce until fully coated.
Serve garnished with sesame seeds, green onions, and orange slices, alongside steamed rice or stir-fried vegetables.

Notes

For a gluten-free version, use tamari instead of soy sauce and ensure cornstarch is gluten-free.

Add sriracha or red pepper flakes for extra heat.

To make it vegetarian, substitute crispy tofu cubes for chicken.

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat in a skillet to maintain crispiness, or microwave with a paper towel to absorb moisture.

Chicken should be fully thawed if using frozen before cooking.

Baking chicken instead of frying reduces oil and makes it healthier.

Sauce can be made up to 2 days ahead and stored refrigerated.

Prep Time: 10 minutes
Cook Time: 15-20 minutes
Category: Main Course
Method: Frying and simmering
Cuisine: Asian-American

Nutrition

Serving Size: 1 cup
Calories: 350 kcal
Sugar: 15 g
Sodium: 700 mg
Fat: 15 g
Saturated Fat: 2.5 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 1 g
Protein: 25 g
Cholesterol: 70 mg