Homemade Orange Chicken

This Homemade Orange Chicken is a crispy, golden treat tossed in a sweet, tangy, and slightly spicy orange sauce. It tastes just like takeout—but even better because I get to control the ingredients and flavor. The chicken stays juicy inside while the outside gets perfectly crunchy, and the orange glaze adds an irresistible sticky finish that keeps me coming back for more.

Why You’ll Love This Recipe

I love this recipe because it delivers that classic restaurant flavor right in my own kitchen. It’s quick enough for a weeknight and impressive enough for company. The bright citrus in the sauce pairs beautifully with the savory crunch of the chicken. I also like that it’s customizable—mild, spicy, extra saucy, or even baked instead of fried. It’s a satisfying, crowd-pleasing meal every time I make it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

• Cornstarch

• All-purpose flour

• Eggs

• Salt and pepper

• Vegetable oil (for frying)

For the orange sauce:

• Orange juice (fresh or bottled)

• Orange zest

• Soy sauce

• Rice vinegar

• Brown sugar

• Garlic, minced

• Ginger, grated

• Red pepper flakes (optional for heat)

• Cornstarch and water (for slurry)

Directions

1. I start by preparing the chicken. I season it with salt and pepper, then coat it by dipping each piece in a mixture of beaten eggs, flour, and cornstarch until evenly coated.

2. I heat oil in a deep skillet or pot to about 350°F and fry the chicken in batches until golden and crispy. Then I set it on a paper towel-lined plate to drain.

3. For the sauce, I combine orange juice, orange zest, soy sauce, rice vinegar, brown sugar, garlic, ginger, and red pepper flakes in a saucepan. I bring it to a simmer over medium heat.

4. Once the sauce is simmering, I stir in a cornstarch slurry and let it cook until thickened.

5. I toss the crispy chicken in the warm sauce until every piece is coated.

6. I serve it immediately over steamed rice, garnished with green onions or sesame seeds if I have them on hand.

Servings and timing

This recipe makes 4 servings. It takes about 15 minutes to prep and 20 minutes to cook, so I can have it ready in under 40 minutes.

Variations

• Sometimes I swap chicken for shrimp or tofu for a twist on the classic.

• I’ve baked or air-fried the chicken instead of deep frying for a lighter option.

• For a spicier version, I add more red pepper flakes or a splash of sriracha.

• I sometimes throw in steamed broccoli or snap peas to make it a more complete dish.

• If I want a low-sugar version, I use less brown sugar and add a bit of honey for balance.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I prefer using a skillet over medium heat to help the chicken crisp up again. The microwave works too, but the texture may be softer. If I keep the sauce and chicken separate before storing, I get better results when reheating.

FAQs

Can I make this ahead of time?

I usually prep the sauce and coat the chicken in advance, but I fry the chicken right before serving to keep it crispy.

Can I use chicken breast instead of thighs?

Yes, I often use either. Thighs stay juicier, but breast meat works great when cooked properly.

What can I use instead of cornstarch?

I’ve used potato starch or arrowroot powder with good results. They both give a similar crispy texture when frying.

Is this dish gluten-free?

To make it gluten-free, I use gluten-free soy sauce and substitute the flour with a gluten-free blend.

Can I freeze orange chicken?

I freeze the cooked chicken and sauce separately, then reheat in a skillet. The texture won’t be quite the same, but the flavor still holds up well.

Conclusion

Homemade Orange Chicken is one of those dishes I can count on to impress without too much effort. It hits all the right notes—crispy, tangy, sweet, and savory—and feels like a treat every time I make it. Whether I’m recreating a takeout favorite or just craving bold flavors, this recipe always delivers.