If you love the irresistible combo of crispy fried chicken coated in a glossy, citrusy glaze, then this homemade orange chicken recipe is for you. It’s everything you crave from your favorite Chinese-American takeout—tender pieces of chicken with a shatteringly crisp crust, coated in a sticky, sweet, tangy, and slightly spicy orange sauce. And best of all? You can make it right in your own kitchen.
Homemade orange chicken tastes fresher, is less greasy, and is surprisingly easy to prepare. This recipe walks you through every step: how to achieve that golden, crunchy coating, how to make a flavorful sauce that’s the perfect balance of sweet and savory, and how to bring it all together into a meal that feels like a restaurant-quality treat.
Whether you’re planning a fun weeknight dinner, meal-prepping for the week, or feeding a crowd, this orange chicken is guaranteed to impress—no takeout menu required.
Why You’ll Love This Orange Chicken
Orange chicken is all about the contrast between textures and flavors—crispy chicken, sticky sauce, sweet citrus, and savory soy. This version is:
- Crispier than takeout: Thanks to a cornstarch-based coating and shallow fry technique.
- Flavorful and balanced: Not overly sweet, with a touch of vinegar and chili for depth.
- Customizable: Adjust the spice, sweetness, or even bake or air-fry the chicken.
- Freezer-friendly: Great for batch cooking or make-ahead meals.
Once you taste this homemade version, you might not go back to takeout again.
What You’ll Need: Ingredient Overview
Let’s break down the key components of orange chicken.
For the Chicken:
- Boneless, skinless chicken thighs (recommended for juiciness) or chicken breasts.
- Eggs: Help the coating stick.
- Cornstarch + all-purpose flour: Create a light, crispy shell.
- Salt, pepper, garlic powder: Simple seasoning for the coating.
- Oil for frying: Use a neutral oil with a high smoke point, like canola or vegetable oil.
For the Orange Sauce:
- Orange juice: Fresh squeezed or bottled. Adds the signature citrus note.
- Orange zest: Boosts the orange flavor.
- Soy sauce: Adds saltiness and umami.
- Brown sugar: Sweetens and helps thicken the sauce.
- Rice vinegar: Adds acidity to balance the sweetness.
- Garlic and ginger: Provide aromatic depth.
- Red chili flakes or sriracha: Optional heat.
- Cornstarch slurry: Thickens the sauce into a glossy glaze.
Recommended Equipment
You don’t need much to make orange chicken at home:
- Large skillet or wok (for frying and saucing)
- Mixing bowls
- Whisk
- Tongs or slotted spoon
- Paper towels or wire rack (for draining)
- Zester or microplane (for the orange zest)
- Small saucepan (optional, for making sauce separately)
Optional: Instant-read thermometer for checking oil temperature.
Ingredients
For the Chicken:
- 1½ lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 2 large eggs
- ½ cup cornstarch
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable or canola oil for frying (about 1–2 cups)
For the Orange Sauce:
- ¾ cup orange juice (preferably fresh)
- 1 tablespoon orange zest
- ¼ cup soy sauce (low-sodium recommended)
- ⅓ cup brown sugar (light or dark)
- 1 tablespoon rice vinegar
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, minced or grated
- ¼–½ teaspoon red pepper flakes or 1 tsp sriracha (optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Step-by-Step Instructions
Step 1: Prep the Chicken
Cut the chicken into 1-inch pieces and pat dry with paper towels.
In one bowl, beat the eggs. In another, mix the cornstarch, flour, garlic powder, salt, and pepper.
Dip each chicken piece in the egg, then dredge in the flour mixture until fully coated. Set aside on a tray.
Step 2: Fry the Chicken
Heat about 1 inch of oil in a deep skillet or wok over medium-high heat until it reaches 350°F (175°C).
Working in batches, fry the chicken for 4–5 minutes, turning occasionally, until golden brown and cooked through.
Transfer to a wire rack or paper towel-lined plate to drain.
Tip: Don’t overcrowd the pan—this cools the oil and causes soggy chicken.
Step 3: Make the Orange Sauce
In a separate saucepan or skillet, combine orange juice, zest, soy sauce, brown sugar, vinegar, garlic, ginger, and chili flakes or sriracha if using.
Bring to a simmer over medium heat, whisking occasionally.
Once simmering, stir in the cornstarch slurry. Cook for 2–3 more minutes, until the sauce thickens and becomes glossy.
Taste and adjust—add more vinegar for tang, more sugar for sweetness, or more chili for spice.
Step 4: Combine and Serve
Add the fried chicken to the pan with the orange sauce and toss gently until evenly coated.
Let it cook for 1–2 minutes so the sauce clings to each piece.
Serve immediately over steamed rice, jasmine rice, or noodles.
Optional garnishes:
- Sliced green onions
- Sesame seeds
- Orange slices or zest curls
Air Fryer or Baked Option
Want a lighter version?
Air Fryer:
- Coat chicken as directed.
- Spray with oil and air fry at 375°F for 12–15 minutes, flipping halfway through.
Baked:
- Arrange coated chicken on a parchment-lined baking sheet.
- Spray or brush with oil and bake at 425°F for 20–25 minutes, flipping once.
Note: The texture won’t be quite as crispy, but the flavor is still excellent.
Make-Ahead and Storage
To Make Ahead:
- Prepare sauce and fry chicken separately. Refrigerate both.
- When ready to serve, reheat the sauce, crisp the chicken in the oven or air fryer, then combine.
To Store:
- Keep leftovers in an airtight container for up to 3 days.
To Reheat:
- Oven or air fryer is best to restore crispness. Microwave works in a pinch but softens the coating.
To Freeze:
- Freeze the fried chicken and sauce separately. Reheat from frozen and toss together.
What to Serve with Orange Chicken
Pair your orange chicken with:
- Steamed jasmine or white rice
- Fried rice or cauliflower rice
- Stir-fried vegetables (broccoli, snow peas, bell peppers)
- Asian slaw or cucumber salad
- Spring rolls or dumplings for a full spread
It also works great in lettuce wraps or as a bowl base with grains and greens.
Orange Chicken vs. General Tso’s vs. Sweet and Sour Chicken
- Orange Chicken: Tangy-sweet, citrusy, mild spice, orange-forward.
- General Tso’s: Deeper, more savory and spicy with soy/hoisin notes.
- Sweet and Sour Chicken: Vinegary and sugary, often includes pineapple and peppers.
Orange chicken is the fruitiest of the bunch, offering a bright, sweet-savory balance that appeals to just about everyone.
When you want something bold, comforting, and guaranteed to satisfy, this orange chicken delivers every time. Crispy, juicy, and drenched in a glossy homemade sauce, it’s a meal that’s easy to love—and even easier to crave. Make it once, and you might just retire your takeout menu.