Orange Chicken

Have you ever tried an orange chicken recipe? Invented in the late 1980s by Chef Andy Kao, it consists of perfectly crispy chicken tossed in a sauce of orange juice, garlic, soy sauce, and fresh ginger. Sweet, savory, citrusy, and deliciously complex, this dish has become a modern classic, and I’m here for it.

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I’m embarrassed to admit that I didn’t actually get on the homemade orange chicken bandwagon until last year. My family and I were craving takeout for the week after Christmas, and for a fun, festive, and cozy activity, we made a new classic dish every night.

This orange chicken recipe was our favorite, so simple, satisfying, and balanced. It’s since become a staple in our at-home dinner rotation, and we’re making it for New Year’s Eve this year. If you’re looking for a restaurant-worthy meal for your celebration, I think you’ll love it too!

Why You’ll Love This Recipe

Orange Chicken brings big flavor with simple steps and pantry basics.

Crispy bites: Light coating gives the chicken a golden crunch.

Bright sauce: Fresh orange juice and zest add real citrus flavor.

Better than takeout: You control the sweetness and heat.

Family friendly: Mild spice with bold taste.

Weeknight ready: Comes together faster than ordering in.

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Ingredients

For the Chicken:

• 2 pounds chicken breast, boneless and skinless, cut into small pieces
• ⅓ cup all purpose flour
• ⅓ cup cornstarch
• 2 eggs
• Oil, for frying

For the Orange Sauce:

• 1 cup orange juice
• ⅓ cup sugar
• 2 tablespoons soy sauce 
• 2 tablespoons rice vinegar
• 1 tablespoon orange zest
• 1 teaspoon ginger, minced
• 2 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1 tablespoon cornstarch
• 1 tablespoon water

For Garnish:

• 1 tablespoon sesame seeds
• 2 green onions, finely chopped

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Step by Step Instructions

1. Prepare the Chicken

Place chicken pieces in a bowl. Add eggs and mix until coated. In another bowl, stir together flour and cornstarch. Dredge the chicken pieces until fully coated. This layer helps create that crisp finish.

2. Heat the Oil

Pour oil into a deep pan and heat over medium. Test the oil with one small piece of chicken. It should sizzle gently right away.

3. Fry the Chicken

Carefully add chicken in batches. Cook until golden and crisp, turning occasionally. Remove and place on a paper towel lined plate. Keep warm while finishing the rest.

4. Start the Sauce

In a saucepan, combine orange juice, sugar, soy sauce, rice vinegar, orange zest, ginger, garlic, and red pepper flakes. Stir and bring to a gentle simmer.

5. Thicken the Sauce

Mix cornstarch and water in a small bowl. Slowly pour into the simmering sauce while stirring. Cook until the sauce thickens and turns glossy.

6. Combine Chicken and Sauce

Add fried chicken pieces to the pan with the sauce. Toss gently so every piece gets coated. Let it simmer briefly so the flavors come together.

7. Finish and Garnish

Sprinkle sesame seeds and green onions over the chicken. Serve hot while the coating stays crisp.

Tips & Variations

• Fry chicken in two short batches.
• Add a little more sugar.
• Increase red pepper flakes.
• Pan fry with less oil.
• Mix orange juice with a splash of lemon.

Serving Suggestions

Orange Chicken tastes great over steamed white rice or fried rice. Noodles also work well and soak up the sauce nicely. Steamed broccoli or snap peas add color and balance.

When serving guests, I like to place it in a wide bowl with extra green onions on top. It looks bright and inviting right away.

Frequently Asked Questions

Can I bake the chicken?

Yes, bake until crisp and then toss with sauce.

Does this reheat well?

The flavor holds up best when reheated on the stove.

Can I reduce the sugar?

Yes, adjust to taste while the sauce simmers.

What oil works best?

Any neutral oil works well for frying.

Is fresh orange juice required?

Fresh gives the best flavor but bottled works too.

Final Thoughts

Orange Chicken brings comfort, brightness, and crunch together in one dish. The sauce feels fresh, the chicken stays crisp, and the flavors feel balanced without being heavy.