Skip the takeout and make your own homemade orange chicken! This recipe delivers crispy, golden-brown chicken coated in a tangy, sweet, and citrusy orange sauce. With simple ingredients and easy-to-follow steps, you can recreate this Chinese-American favorite in your own kitchen.
Why You’ll Love This Recipe
Crispy and Flavorful – The double-frying technique ensures a crunchy exterior that stays crisp even after being coated in sauce.
Perfect Balance of Sweet and Tangy – The fresh orange juice and zest provide a bold citrus flavor, balanced by the savory and slightly sweet sauce.
Better Than Takeout – No need for delivery when you can make this fresh, homemade version with full control over the ingredients.
Customizable – Easily adjust the sweetness or spice level to your preference.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chicken:
Chicken thighs or chicken breasts, cut into bite-sized pieces
Cornstarch
Flour
Soy sauce
Egg white
Sesame oil
Ground white or black pepper
Water
For the Orange Sauce:
Fresh orange juice
Orange zest
Brown sugar (adjust to taste)
Soy sauce
Rice wine vinegar
Shaoxing wine (optional, can substitute with dry white wine or sake)
Grated ginger
Grated garlic
Cornstarch Slurry:
Cornstarch
Cold water
Garnish:
Toasted sesame seeds
Thinly chopped green onions
Directions
Prepare the Batter – In a bowl, mix cornstarch, flour, soy sauce, egg white, sesame oil, ground pepper, and water until smooth. The consistency should be thin and paint-like. If too thick, add a little more water.
Coat the Chicken – Add the chicken pieces to the batter and mix until well coated.
First Fry – Heat oil in a deep pan or wok to 330-340°F. Fry the chicken in batches for 5-7 minutes until golden and fully cooked. Transfer to a wire rack to cool for 15 minutes.
Double Fry for Extra Crispiness (Optional but Recommended) – Increase the oil temperature to 375°F and fry the chicken again for 30-60 seconds until crispy and golden brown. Remove and drain on a wire rack.
Prepare the Orange Sauce – In a pan over medium heat, combine orange juice, zest, brown sugar, soy sauce, rice wine vinegar, Shaoxing wine, ginger, and garlic. Stir until the sugar dissolves.
Thicken the Sauce – Mix cornstarch with cold water to form a slurry. Stir it into the sauce and cook for 30-60 seconds until thickened.
Coat the Chicken – Add the fried chicken pieces to the sauce and toss until evenly coated.
Serve – Garnish with sesame seeds and green onions. Serve immediately with steamed rice or stir-fried vegetables.
Servings and Timing
Servings: 3-4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Variations
Spicy Orange Chicken – Add red chili flakes or a dash of sriracha to the sauce for extra heat.
Vegetarian Version – Replace chicken with tofu, tempeh, or mushrooms for a meat-free option.
Low-Carb Alternative – Skip the batter and stir-fry the chicken before adding it to the sauce.
Gluten-Free Option – Use tamari instead of soy sauce and replace flour with more cornstarch.
Storage and Reheating
Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Warm in the microwave for 1-2 minutes or in the oven at 350°F until hot. While it may lose some crispiness, the flavor remains delicious.
Freezing: Not recommended, as the coating may become soggy when thawed.
FAQs
Can I use store-bought orange juice?
Yes! Just be sure to use 100% orange juice without added sugar to prevent the sauce from becoming too sweet.
How do I keep the chicken crispy after frying?
Double-frying is the best way to keep it crispy. Also, avoid tossing the chicken in the sauce until just before serving.
What oil is best for frying?
Neutral oils like vegetable, canola, or corn oil work best for deep frying.
Can I make this dish healthier?
Yes! Instead of deep-frying, lightly pan-fry or bake the chicken at 400°F for 20-25 minutes, flipping halfway through.
Can I make this ahead of time?
You can prepare the sauce and fry the chicken separately. Store them separately and toss them together when ready to serve.
How can I make this dish less sweet?
Reduce the brown sugar or use a more tangy orange juice to balance the flavors.
What can I serve with orange chicken?
Steamed rice, fried rice, stir-fried vegetables, or a fresh salad complement this dish well.
Can I omit the Shaoxing wine?
Yes, you can replace it with dry white wine, sake, or simply omit it without significantly affecting the flavor.
How do I prevent the sauce from being too runny?
Make sure to cook the cornstarch slurry until the sauce thickens. If it’s too thin, add a little more cornstarch slurry and simmer for an additional 30 seconds.
Can I use chicken breast instead of thighs?
Yes! Chicken breasts work well, but thighs tend to be juicier and more flavorful.
Conclusion
Classic Orange Chicken is a must-try dish that brings the flavors of your favorite takeout spot straight to your kitchen. With its crispy fried chicken and tangy orange sauce, this recipe is sure to become a household favorite. Try different variations to make it your own, and enjoy a restaurant-quality meal at home!
Classic Orange Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 3-4 servings 1x
- Category: Main Course
- Method: Deep-Frying
- Cuisine: Chinese-American
Description
Skip the takeout and make this crispy, tangy, and sweet Orange Chicken at home! Lightly battered, double-fried for maximum crunch, and coated in a glossy citrusy sauce—this dish is as good as the restaurant version (if not better!).
Ingredients
For the Chicken:
- 350–450g chicken thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 tablespoons flour
- 1 tablespoon soy sauce
- 1 egg white
- 1 teaspoon sesame oil
- 1/4 teaspoon ground white or black pepper
- 1/3 cup water (adjust if batter is too thick)
For the Orange Sauce:
- 3/4 cup fresh orange juice (or 100% orange juice, unsweetened)
- 1/2 teaspoon orange zest
- 4–6 tablespoons brown sugar (adjust for sweetness)
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon Shaoxing wine (or dry white wine/sake)
- 1/2 teaspoon grated ginger
- 1 clove garlic, grated
For the Cornstarch Slurry:
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For Garnish:
- Toasted sesame seeds
- Green onions, thinly sliced
Instructions
1️⃣ Prepare the Batter:
- In a bowl, whisk together cornstarch, flour, soy sauce, egg white, sesame oil, and pepper.
- Slowly add water and mix until you have a thin, paint-like batter. Adjust with more water if too thick.
- Add chicken pieces and coat evenly.
2️⃣ Fry the Chicken (First Fry):
- Heat oil in a deep pan or wok to 330-340°F (165-170°C).
- Fry the battered chicken pieces in batches for 5-7 minutes until golden brown and cooked through.
- Remove and let rest on a wire rack for 15 minutes.
3️⃣ Double Fry for Crispiness:
- Increase oil temperature to 375°F (190°C).
- Fry chicken a second time for 30-60 seconds until extra crispy and golden brown.
- Remove and set aside.
4️⃣ Make the Orange Sauce:
- In a bowl, mix orange juice, zest, brown sugar, soy sauce, rice vinegar, Shaoxing wine, ginger, and garlic.
- Heat in a large pan or wok over medium heat and bring to a gentle simmer.
5️⃣ Thicken the Sauce:
- Stir the cornstarch slurry into the sauce, constantly stirring.
- Cook for 30-60 seconds until thick and glossy.
6️⃣ Coat the Chicken:
- Add the fried chicken to the pan and toss quickly to coat in the sauce.
- Remove from heat.
7️⃣ Serve & Enjoy:
- Garnish with sesame seeds and green onions.
- Serve hot with steamed rice or fried rice.
Notes
✅ Double-frying ensures the crispiest texture.
✅ Use fresh orange juice for the best citrus flavor.
✅ For extra spice, add red chili flakes or Sriracha to the sauce.
✅ Store leftovers in an airtight container for up to 3 days—reheat in an oven or air fryer for best results.
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