If there’s one dish that guarantees smiles around my table every single time, it’s Orange Chicken. Each bite of this crispy, tangy-sweet delight bursts with flavor, thanks to juicy chicken and a homemade orange sauce that’s gloriously bright (with just the right whisper of heat). Whether you’re craving a family-pleasing dinner or want to wow your friends at the next get-together, this version offers unbeatable freshness and that ultimate restaurant-style crunch—right from your own kitchen.

Ingredients You’ll Need

I absolutely love how this Orange Chicken recipe comes together with everyday staples you might already have. Each ingredient brings something special, building layers of flavor, irresistible texture, and that signature vibrant color.

Chicken Breasts: Using boneless, skinless chicken breasts makes for tender, bite-sized pieces that soak up flavor beautifully.
Eggs: Whisked eggs give the chicken its base coating, ensuring every piece turns out perfectly crisp after frying.
Cornstarch: Essential for that signature crunchy crust—cornstarch lightens the breading and makes it shatteringly crisp.
Flour: Combines with cornstarch to give the chicken a golden, pleasingly hearty bite.
Salt: Don’t be shy here; a good pinch makes all the flavors pop.
Oil for Frying: Use a neutral oil with a high smoke point, like canola or peanut oil, so the chicken fries up beautifully.
Dried Chilies (Optional): For a little extra fire and aromatic depth that pairs perfectly with the sweetness of the orange sauce.
Homemade Orange Sauce: This is the magic! Fresh orange juice, aromatic ginger, and a hint of heat deliver layers of flavor.
Green Onions (Garnish): Sliced green onions give a fresh, crisp finish and a pop of color.
Sesame Seeds (Garnish): Sprinkle on for nutty crunch and a lovely presentation.

How to Make Orange Chicken

Step 1: Prepare the Orange Sauce

Begin by making your homemade orange sauce. In a medium saucepan, combine orange juice, sugar, rice vinegar, soy sauce, minced fresh ginger, finely diced garlic, and red pepper flakes. Cook over medium heat, stirring often, for about 3 minutes—this allows the flavors to meld and the sugar to dissolve.

Step 2: Thicken the Sauce

In a small bowl, whisk together one tablespoon of cornstarch with two tablespoons of water to create a slurry. Pour this into your sauce and whisk vigorously—watch as it transforms from a thin liquid into a glossy, velvety coating. Let it cook for an additional five minutes, stirring, until thickened. Remove from heat and stir in a little orange zest for that extra pop of citrus.

Step 3: Coat the Chicken

Grab two shallow dishes: one for your whisked eggs and another with a mix of flour, cornstarch, salt, and pepper. Dip each chicken piece first into the egg mixture, then dredge it in the flour-cornstarch blend, ensuring every morsel is completely coated. This extra care is what makes the chicken so satisfyingly crispy later on.

Step 4: Fry to Golden Perfection

Pour about 2 to 3 inches of oil into a heavy-bottomed pot and heat to 350°F. Gently lower in a batch of your prepared chicken pieces, being careful not to overcrowd the pot. Fry for 2 to 3 minutes, turning occasionally, until the chicken is golden brown and irresistibly crunchy. Transfer to a paper towel-lined plate and repeat with the remaining pieces.

Step 5: Toss in Orange Sauce

While the chicken is still hot, place it in a large bowl and pour over that luscious orange sauce. Toss well to coat every nugget. This is where the magic happens—the sauce clings to the crust, infusing each bite with bold orange flavor. For a spicier kick, add dried chilies to the sauce or toss in with the chicken now.

How to Serve Orange Chicken

Garnishes

Let your Orange Chicken shine with simple but striking garnishes. A sprinkle of sliced green onions delivers a fresh, peppery brightness, while sesame seeds add just the right nutty crunch and visual flair—don’t skip these finishing touches!

Side Dishes

This dish absolutely begs for fluffy steamed white rice, which soaks up all that citrusy-sweet sauce. For extra veggies, serve it alongside quick stir-fried broccoli or crisp snow peas—both balance the richness beautifully.

Creative Ways to Present

For parties, pile Orange Chicken into lettuce cups for a bite-sized appetizer, or make an “Asian bowl night” by setting out rice, veggies, and toppings so everyone can build their own perfect plate. A drizzle of reserved sauce over each serving is the visual (and flavor!) cherry on top.

Make Ahead and Storage

Storing Leftovers

Leftover Orange Chicken will stay tasty for up to three days in the refrigerator if stored in an airtight container. For best results, store the sauce and chicken separately to keep everything crisp and fresh.

Freezing

If you’d like to freeze, arrange cooled chicken pieces on a baking sheet and freeze until solid; then transfer to a freezer bag. The orange sauce freezes wonderfully in a separate jar or container—just thaw both before reheating and combining.

Reheating

For maximum crunch, reheat the chicken in a hot oven (400°F) for 10–12 minutes, or use an air fryer if you have one. Warm the orange sauce in a pan or microwave, then toss together before serving. This way, your Orange Chicken will taste nearly as good as fresh!

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs add extra juiciness and richness to Orange Chicken. Just cut them into bite-sized pieces and follow the same breading and frying process.

What oil is best for frying the chicken?

Neutral oils with high smoke points work best, such as canola, vegetable, or peanut oil. This ensures the chicken gets crisp without overpowering the signature orange flavor.

Is there a way to make this dish less spicy?

Of course! Simply leave out the red pepper flakes and dried chilies from the orange sauce. You’ll still get vibrant flavor and all the signature Orange Chicken appeal without the heat.

Can I make the orange sauce ahead of time?

Yes! The homemade orange sauce keeps well for up to two weeks in the fridge, or up to three months in the freezer. Give it a good stir or shake before using to ensure it’s evenly blended.

What if I don’t have fresh ginger?

No worries—substitute with half the amount of ground ginger for a similar warmth and zing. Fresh is brightest, but dried works in a pinch for delicious Orange Chicken.

Final Thoughts

There’s just something magical about making Orange Chicken from scratch—the crispy bites, the mouthwatering orange glaze, the happy faces around the table. Grab your ingredients and give it a go; you may just create a new favorite dinner tradition!