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.

Ingredients

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

1/2 cup cornstarch

1/2 tsp salt

1/2 tsp pepper

1/2 cup vegetable oil (for frying)

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

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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