Orange Chicken
Orange Chicken is a crispy, flavorful takeout favorite you can make right at home with tender bites of chicken tossed in a glossy, sweet and tangy orange sauce.
Fresh orange juice, brown sugar, soy sauce, garlic, ginger, and a touch of heat come together in a skillet to create a thick, sticky sauce that clings to every piece.
This recipe brings restaurant-style flavor to your own kitchen in less than an hour, using everyday ingredients and simple steps anyone can follow.
Orange Chicken Recipe Highlights
- 45-minute skillet dinner
- No deep fryer needed
- Sweet, tangy, and just a little spicy
- Family favorite that tastes like takeout
- Easy to customize with fresh or pantry staples
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
CHICKEN – I use boneless, skinless chicken breasts and cut them into bite-sized pieces so they cook quickly and stay tender. Chicken thighs also work well if you prefer dark meat or a slightly richer flavor.
EGGS – Dipping the chicken in egg helps the coating stick and gives the outside a crisp, golden finish when pan-fried.
FLOUR AND CORNSTARCH – This mix creates a light, crunchy coating for the chicken. The cornstarch also helps thicken the sauce without making it gummy.
BROWN SUGAR – Adds deep, molasses-like sweetness that balances the orange juice and vinegar. Both light and dark brown sugar work well here.
ORANGE JUICE – I use 100% orange juice with no pulp or added sugar. Freshly squeezed gives the brightest flavor, but bottled juice works just fine.
SOY SAUCE AND RICE VINEGAR – These add salty depth and just enough tang. If you’re out of rice vinegar, white vinegar is a good backup.
GARLIC POWDER AND GINGER – I use the dried versions to keep things easy, but fresh garlic and ginger can add more punch if you have them.
RED PEPPER FLAKES – A small amount brings gentle heat to balance the sweet sauce. You can adjust the amount to match your spice preference.
OLIVE OIL – I use this for pan-frying the chicken in batches. Add more oil between batches if needed to keep the chicken crisp and golden.
How To Make Orange Chicken
Please check the printable recipe card below for more detailed instructions.
- Whisk all sauce ingredients together in a large bowl and set aside.
- Dip chicken pieces in whisked eggs until well coated. Dredge in the flour mixture.
- Pan-fry chicken in olive oil until golden and cooked through, working in batches.
- Simmer the sauce in the skillet for 3 to 5 minutes.
- Return the chicken to the pan and toss to coat.
Leftovers and Storage
STORE – Transfer the Orange Chicken leftovers to an airtight container and refrigerate for up to 3 days. The coating will soften, but the flavor stays delicious.
FREEZE – Let the Orange Chicken cool, then freeze it in the sauce in a freezer-safe container for up to 2 months. For best results, thaw in the fridge overnight before reheating.
REHEAT – Warm gently in a skillet over medium heat to bring back some crispness, or microwave in short bursts, stirring between each round. Add a splash of water or juice if the sauce thickens too much.
MAKE AHEAD – You can whisk the sauce and prep the coated chicken a few hours ahead. Keep both chilled in separate containers, and cook fresh when you’re ready for dinner.
More Easy Better Than Takeout Recipes
Serving Suggestions
STEAMED RICE – A simple, neutral base that lets the orange sauce shine and makes a filling, balanced meal.
STIR-FRIED VEGETABLES – Quick to cook and perfect for adding crunch. Try snow peas, sliced carrots, or bell peppers for color and contrast.
CUCUMBER SALAD – A refreshing side that cools the palate. You can keep it light with lemon or go creamy if you want something richer.
GREEN BEANS – These bring a savory punch and just enough texture to balance the soft chicken and sticky sauce.
FRIED RICE – A fun twist that plays up the sweet flavors in the dish. Great for making the meal feel a little special.
Recipe Success Tips
CUT EVEN PIECES – Slice the chicken into uniform, bite-sized chunks so they cook at the same rate. This keeps the chicken juicy and avoids undercooked centers or dry edges.
COOK IN BATCHES – Crowding the skillet lowers the temperature and makes the coating soggy. Cook the chicken in small batches so each piece gets a golden, crispy crust.
PAT CHICKEN DRY FIRST – Before dipping in the egg, gently blot the chicken pieces with a paper towel. This helps the coating stick better and prevents the hot oil from splattering.
ZEST THE ORANGE BEFORE JUICING – If you’re using fresh oranges, always zest them before cutting and squeezing. The zest adds bold citrus flavor that gives the sauce its signature brightness.
STIR THE SAUCE CONSTANTLY – Once the sauce goes into the hot skillet, keep it moving with a whisk or spoon. This helps activate the cornstarch and keeps the sauce smooth, glossy, and lump-free.
EXPERT TIP – After cooking each batch of chicken, place the pieces on a wire rack set over a baking sheet. This keeps the coating crisp while you finish the rest of the meal and prevents steaming from trapped heat.
Commonly Asked Questions
Can I Use Chicken Thighs Instead Of Breasts?
Yes, boneless, skinless chicken thighs are a great option and stay extra tender when pan-fried. They may need an extra minute or two to cook through, so check that the centers are no longer pink and reach 165º Fahrenheit.
Can I Make This Spicy?
Absolutely. You can add more red pepper flakes to the sauce or stir in a little sriracha for extra heat. Start with a small amount and taste as you go so it doesn’t overpower the orange flavor.
What If My Sauce Is Too Thick?
If the sauce gets thicker than you’d like, just stir in a splash of orange juice or water to loosen it up. Add it gradually while stirring so the sauce stays smooth and glossy.
Can I Bake The Chicken Instead?
Yes, for a lighter option, bake the coated chicken at 400º Fahrenheit for about 20 minutes, flipping once halfway through. It won’t be as crispy as pan-fried, but it still works well once tossed in the sauce.
More Easy Chicken Recipes
Orange Chicken
Ingredients
For the Sauce
- 1¼ cups orange juice
- ¾ cup brown sugar packed
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- 1 tablespoon rice vinegar
- ½ teaspoon garlic powder
- ¼ teaspoon ground ginger
- ¼ teaspoon red pepper flakes
For the Chicken
- ⅔ cup flour
- ½ cup cornstarch
- 1½ teaspoons salt
- 1 teaspoon black pepper
- 2 large eggs
- 2 pounds chicken breasts boneless and skinless, cut into bite-sized pieces
- 2-4 tablespoons olive oil
Optional Garnish
- orange zest
- green onions sliced
Instructions
- In a large bowl, whisk together all sauce ingredients until well combined. Set aside.
- In a shallow bowl, stir together the flour, cornstarch, salt, and pepper. In a separate bowl, whisk the eggs until smooth.
- Dip each piece of chicken into the eggs, then dredge in the flour mixture, pressing lightly to coat. Set the coated chicken aside on a plate.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, cook the chicken for 3 to 4 minutes per side, or until golden and cooked through (internal temperature should reach 165ºF). Add more oil between batches as needed. Transfer cooked chicken to a clean plate.
- With the skillet still over medium-high heat, pour in the prepared sauce. Let it simmer for 3 to 5 minutes, stirring occasionally, until the sauce has thickened slightly.
- Return the cooked chicken to the skillet and toss to coat evenly in the sauce.
- Remove from heat, garnish with sliced green onions, and serve immediately.
Equipment
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.