Orange Chicken Recipe

This orange chicken recipe is an old favorite because it hits that perfect balance of crispy, sticky, sweet and tangy.

Prep Time20

Cook Time30

Total Time50

Course: Entree

Cuisine: Asian

Keyword: chicken, fried

Servings: servings

Calories: 553kcal

Author: Laura

3 boneless skinless chicken breasts or 6 chicken thighs cut into bite-size pieces
2 eggs + 1 Tablespoon of water
⅓ cup cornstarch
⅓ cup flour
½ teaspoon salt
1 cup vegetable oil for frying, or more, if needed

In a small saucepan, add orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for 3 minutes.
In a small bowl, mix together 1 tablespoon of the cornstarch with 2 tablespoons of water. Add to orange sauce and continue to cook until sauce thickens.
Once thickened, mix in the orange zest. Remove from heat and set aside.

Mix flour, remaining cornstarch and salt in a shallow dish.
Whisk egg and 1 tablespoon of water in a separate shallow dish.
Dip chicken pieces into the egg and then flour mixture and then place on a plate.
Heat oil in a saucepan or deep fryer. Once hot (350 degrees) cook chicken pieces in batches for about 2-3 minutes, turning often until golden brown. Once cooked through (to 165 degrees F), place chicken on a paper-towel-lined plate.
Toss the chicken in the orange sauce and serve over rice. Garnish with green onions and sesame seeds, if desired.

Refrigerate by storing leftovers in an airtight container for up to three days.
Reheat by placing in an air fryer to keep the chicken crisp, at 350-380 degrees for 5-7 minutes. If you don't have an air fryer, heat in a skillet over medium. Stay away from the microwave, because it softens the coating.
Make ahead by preparing the sauce one to two days in advance and refrigerated.
Freeze the cooked, unsauced chicken pieces on a sheet pan, then bag. Crisp again in the oven before tossing in fresh sauce.

Swap the protein: Use shrimp, tofu, or pork pieces for a twist.
Lower sugar option: Reduce sugar slightly and add extra orange zest for natural sweetness.
Gluten-free version: Use gluten-free flour and tamari in place of soy sauce.
Air-fryer option: Air-fry coated chicken at 400°F for 10–12 minutes, flipping halfway.
Vegetable add-in: Stir steamed broccoli directly into the sauced chicken.