If you have a craving for something flavorful, crispy, and bursting with citrusy goodness, this Easy Orange Chicken Recipe is going to be your new favorite go-to. With tender pieces of chicken fried to golden perfection and coated in a luscious, tangy-sweet orange sauce, this dish feels indulgent yet comes together without any fuss. Whether you’re cooking for a busy weeknight dinner or impressing friends at a casual get-together, this recipe brings that perfect balance of textures and bright flavors that keep everyone coming back for more.
Ingredients You’ll Need
Putting together the ingredients for this recipe is delightfully straightforward, but each one plays an essential role—from the crispy coating on the chicken to the vibrant, well-rounded sauce. These components come together beautifully to create that unforgettable harmony of flavor and texture.
- 1 lb boneless, skinless chicken breasts or thighs: Tender, bite-sized pieces form the hearty base of the dish.
- 1/2 cup all-purpose flour: Helps create a light and crispy batter for frying.
- 1/2 cup cornstarch: Adds extra crunch and ensures a perfect fry.
- 1/2 teaspoon salt: Enhances the overall flavor of the coating and chicken.
- 1/4 teaspoon black pepper: Adds a subtle kick to balance the sweetness.
- 1/2 teaspoon garlic powder: Infuses savory depth in the breading mix.
- 1/2 teaspoon onion powder: Complements the garlic with aromatic undertones.
- 2 large eggs, beaten: Acts as the adhesive for the flour and cornstarch mixture.
- Vegetable oil for frying: Provides the perfect medium for achieving that golden, crispy crust.
- 1/2 cup fresh orange juice: The star ingredient, delivering bright citrus brightness and natural sweetness.
- 1/4 cup soy sauce (low-sodium recommended): Brings umami richness and savory balance.
- 1/4 cup rice vinegar: Adds tangy acidity to cut through the sweetness.
- 1/4 cup granulated sugar: Sweetens the sauce, enhancing the orange flavor.
- 2 tablespoons honey: Adds a luscious, natural sweetness and glossy finish.
- 1 tablespoon cornstarch mixed with 1 tablespoon water: Thickens the sauce to a perfect glaze.
- 1/2 teaspoon grated fresh ginger (optional): Introduces a subtle spicy warmth.
- 1 garlic clove, minced: Brings fresh aromatic punch.
- 1/4 teaspoon red pepper flakes (optional): Offers a gentle heat contrast.
- Zest of 1 orange (optional): Adds extra citrus fragrance and zing.
How to Make Easy Orange Chicken Recipe
Step 1: Prepare the Chicken Coating
Start by whisking together your flour, cornstarch, salt, black pepper, garlic powder, and onion powder in a large bowl. This simple yet effective breading mix ensures each piece of chicken will have a crispy, flavorful crust. Dip each chicken piece into the beaten eggs, then dredge thoroughly in the flour mixture—make sure every bite-sized chunk is fully coated for maximum crunch.
Step 2: Fry the Chicken Until Golden Brown
Heat about an inch of vegetable oil in a skillet or wok over medium-high heat until it reaches around 350°F. Carefully add the chicken in small batches to avoid overcrowding, frying each piece for about 4 to 5 minutes until that irresistible golden-brown crust forms. Once cooked, transfer the chicken to paper towels to drain any excess oil. This frying method locks in moisture while delivering a satisfying crunch that pairs perfectly with the tangy sauce.
Step 3: Simmer the Flavorful Orange Sauce
While the chicken is frying, combine fresh orange juice, soy sauce, rice vinegar, sugar, honey, and freshly grated ginger in a saucepan over medium heat. Stir occasionally until the mixture starts to gently bubble. Add the cornstarch slurry to thicken the sauce, stirring for 2 to 3 minutes. Finish by stirring in minced garlic and red pepper flakes if you crave a little heat. This sauce is what truly elevates the dish, with rich layers of tang, sweetness, and subtle spice.
Step 4: Coat the Chicken in the Glorious Sauce
Once your sauce has thickened to a glossy glaze, toss the crispy fried chicken directly into the pan, ensuring each piece is evenly coated. Let it simmer together for a couple more minutes so the chicken soaks in that fragrant orange goodness. The result is a sticky, flavorful coating that’s both luscious and light.
Step 5: Serve and Enjoy!
Your Easy Orange Chicken Recipe is now ready to serve! The combination of crunchy, juicy chicken with that zingy, sweet sauce makes for an unbeatable experience that will light up any dinner table.
How to Serve Easy Orange Chicken Recipe
Garnishes
Sprinkle freshly grated orange zest over the top just before serving to boost the citrus aroma and add a pop of color. Toasted sesame seeds can also offer a lovely nutty crunch, and a scattering of chopped green onions brings a fresh, vibrant note that complements the rich sauce perfectly.
Side Dishes
Steamed jasmine or basmati rice is a classic pairing, perfect for soaking up all the juicy sauce. For some added greens, quick-steamed broccoli, snap peas, or stir-fried bok choy not only balance the meal but also introduce bright textures and color on your plate. Fried rice or simple noodles work beautifully as well.
Creative Ways to Present
For a casual family dinner, plate the orange chicken over a bed of rice surrounded by your colorful veggies for a balanced, inviting look. If you’re hosting friends, serve the chicken in a large shallow bowl with garnishes artistically sprinkled for a restaurant-style presentation. Alternatively, use lettuce cups to create orange chicken wraps that double as fun finger food at parties.
Make Ahead and Storage
Storing Leftovers
After cooking, let your orange chicken cool completely before transferring it to an airtight container. Stored properly in the refrigerator, it will stay fresh for up to 3 days—perfect for a quick lunch or dinner the next day.
Freezing
You can freeze the cooked chicken and sauce separately to maintain the best texture. Place cooled chicken pieces in a freezer-safe container or bag, and freeze for up to 2 months. Likewise, freeze the sauce in a separate container. When ready to eat, thaw both in the refrigerator overnight.
Reheating
To reheat, gently warm the sauce in a saucepan over medium heat. Add the chicken pieces and toss until heated through. Avoid the microwave for best results, as reheating in a pan keeps the chicken crispier and the sauce luscious.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a great option because they’re naturally juicier and tend to stay tender after frying, making your Easy Orange Chicken Recipe even more satisfying.
Is it necessary to fry the chicken? Can I bake it instead?
Frying creates that signature crispy crust, but you can bake the coated chicken on a greased baking sheet at 425°F for about 20 minutes, flipping halfway through. The texture will be slightly different but still delicious.
Can I make this recipe gluten-free?
Yes! Use a gluten-free flour blend and gluten-free soy sauce to adapt this recipe. Cornstarch is naturally gluten-free, so just swap the flour, and you’re good to go.
How spicy is this Easy Orange Chicken Recipe?
The red pepper flakes are optional and added sparingly, so the dish has just a gentle warmth. You can adjust the amount to suit your heat preference or skip it altogether for a kid-friendly version.
Can I prepare the sauce ahead of time?
Definitely! The sauce can be made up to two days in advance and stored in the refrigerator. Just reheat gently before tossing with freshly fried chicken for the best flavor and texture.
Final Thoughts
There’s something truly comforting and joyful about this Easy Orange Chicken Recipe that makes it a standout in any kitchen. Whether you’re a seasoned cook or just starting out, the straightforward process and rewarding flavors make it a dish you’ll want to make again and again. Give it a try, and prepare to wow yourself and anyone lucky enough to share your table with this bright, crispy delight!
Print
Easy Orange Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
Description
This Easy Orange Chicken recipe features crispy, golden-brown chicken pieces coated in a tangy and sweet homemade orange sauce. Perfectly balanced with hints of garlic, ginger, and a subtle kick from red pepper flakes, this dish is ideal for a flavorful weeknight dinner served over steamed rice and veggies.
Ingredients
Chicken and Coating
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 large eggs, beaten
- Vegetable oil, for frying
Orange Sauce
- 1/2 cup fresh orange juice (about 2–3 oranges)
- 1/4 cup soy sauce (low-sodium recommended)
- 1/4 cup rice vinegar
- 1/4 cup granulated sugar
- 2 tablespoons honey
- 1 tablespoon cornstarch, mixed with 1 tablespoon water to form a slurry
- 1/2 teaspoon grated fresh ginger (optional)
- 1 garlic clove, minced
- 1/4 teaspoon red pepper flakes (optional, for heat)
- Zest of 1 orange (optional, for extra citrus flavor)
Instructions
- Prepare the Chicken: In a bowl, combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and onion powder. Dip each bite-sized piece of chicken into the beaten eggs, then dredge it thoroughly in the flour mixture until fully coated.
- Fry the Chicken: Heat about 1 inch of vegetable oil in a large skillet or wok over medium-high heat until it reaches approximately 350°F (175°C). Carefully add the coated chicken pieces in batches and fry them until they are golden brown and crispy, about 4-5 minutes per batch. Remove the fried chicken from the oil and place on paper towels to drain excess oil. Repeat with remaining chicken pieces.
- Make the Orange Sauce: In a separate saucepan, combine fresh orange juice, soy sauce, rice vinegar, sugar, honey, and grated fresh ginger if using. Bring the mixture to a simmer over medium heat while stirring occasionally. When the sauce starts bubbling, add the cornstarch slurry and continue cooking for 2-3 minutes, stirring continuously until the sauce thickens. Stir in the minced garlic and red pepper flakes if desired, cooking for an additional minute.
- Coat the Chicken in Sauce: Once the sauce has thickened, add the fried chicken pieces to the saucepan or skillet with the sauce. Toss to coat evenly and allow the chicken to simmer in the sauce for 2-3 minutes to absorb the flavors.
- Serve: Serve the orange chicken hot, garnished with orange zest if preferred. This dish pairs wonderfully with steamed rice and vegetables for a complete meal.
Notes
- To ensure extra crispiness, avoid overcrowding the pan while frying chicken pieces in batches.
- Fresh orange juice delivers the best flavor, but bottled juice can be used in a pinch.
- This recipe can be adjusted for heat by increasing or omitting the red pepper flakes.
- For a gluten-free option, use a gluten-free flour blend and tamari in place of soy sauce.
- Leftovers store well in the refrigerator for up to 3 days and are best reheated gently to maintain crispiness.
