There’s nothing quite like biting into that perfect, crispy, tangy, slightly sweet dish you thought only existed at your favorite takeout spot. This Easy Orange Chicken brings all the nostalgia and flavor of classic Chinese-American orange chicken straight to your own kitchen, with a fuss-free method and ingredients you probably already have. From the zesty kick of real orange juice to a beautiful, golden chicken crust that holds onto every drop of sticky sauce, you’re going to fall in love with this go-to recipe. Whether you’re making a weeknight family dinner or impressing friends on a casual night in, Easy Orange Chicken deserves a regular spot in your rotation.

Ingredients You’ll Need

Easy Orange Chicken Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Easy Orange Chicken is that every ingredient not only brings something essential to the dish but is also delightfully simple to find. These components come together in perfect harmony, creating that irresistible sweet, tangy, and savory balance and a gorgeous, glossy finish.

Chicken breast: Boneless, skinless, and cut into bite-sized pieces for the perfect juicy base that soaks up all the sauce.
Cornstarch: Creates a crispy coating on each piece of chicken, locking in moisture and setting the stage for sticky sauce.
Eggs: Help the cornstarch adhere, giving the chicken its signature crunchy exterior.
Vegetable oil: Ideal for high-heat frying, ensuring the chicken browns evenly without sticking.
Orange juice: Provides bright, citrusy flavor—the unmistakable backbone of Easy Orange Chicken.
Soy sauce: Adds deep, savory umami that balances the sweetness of the sauce.
Sugar: Delivers that classic, glossy sweetness you expect from orange chicken.
Rice vinegar: Cuts through the richness with a subtle, aromatic tang.
Cornstarch slurry: Thickens the sauce perfectly for that luscious texture that clings to every piece.
Fresh ginger: Gives the sauce a little zing and warmth.
Garlic: Infuses the sauce with savory, aromatic depth.
Sesame oil: Adds toasty, nutty notes and authentic flavor.
Red pepper flakes (optional): Kick up the heat for those who love a little spice with their sweet.
Sesame seeds: Sprinkle on for delightful crunch and eye-catching appeal.
Green onions: Shower over the dish for a fresh pop of flavor and color.

How to Make Easy Orange Chicken

Step 1: Prep Your Chicken Pieces

Start by patting your chicken breast dry with paper towels. This tiny step makes a big difference, helping your coating cling to every piece for maximum crispiness. Cut the chicken into even, 1-inch pieces so everything cooks uniformly and soaks up the flavor just right.

Step 2: Dredge and Coat

Set up two shallow bowls: one filled with cornstarch and the other with your beaten eggs. Dredge each piece of chicken in cornstarch first, shaking off any excess, then dip it into the eggs to coat. This double layer forms the famously crispy shell that makes Easy Orange Chicken utterly crave-worthy.

Step 3: Fry to Golden Perfection

Pour the vegetable oil into a large skillet or wok and heat it up over medium-high. Once the oil shimmers, cook the chicken in batches—don’t overcrowd the pan! Fry until each bite is golden brown and cooked through, about 5 to 7 minutes. Transfer the cooked chicken to a plate while you make the sauce.

Step 4: Simmer the Orange Sauce

In that same skillet or wok, combine orange juice, soy sauce, sugar, rice vinegar, grated ginger, minced garlic, sesame oil, and a pinch of red pepper flakes if you want a touch of heat. Stir everything together and bring it to a gentle simmer; the aroma alone is worth the wait!

Step 5: Thicken the Sauce

Stir in your cornstarch slurry (that’s just cornstarch mixed with a splash of water) and let the mixture bubble for another 2 to 3 minutes. You’ll see it thicken up beautifully, transforming into that sticky, glossy sauce we all love.

Step 6: Bring It All Together

Return the crispy chicken to the skillet, tossing it thoroughly to ensure every piece is evenly coated in that glorious sauce. Give it a final toss, then sprinkle with sesame seeds and sliced green onions before serving. Your kitchen now smells just like your favorite takeout spot, only better!

How to Serve Easy Orange Chicken

Garnishes

For the picture-perfect finish and an extra boost of flavor, shower your Easy Orange Chicken generously with sesame seeds and lots of fresh sliced green onions. These little extras bring pop, crunch, and a fresh aroma to every bite—don’t skip them!

Side Dishes

You simply can’t go wrong with a bed of steaming white rice, but this vibrant dish is equally spectacular over brown rice, cauliflower rice, or nestled alongside stir-fried veggies. Broccoli, snap peas, or bell peppers round out the meal, soaking up every bit of that sweet-tangy sauce.

Creative Ways to Present

If you feel like having some fun, try serving easy orange chicken appetizer-style in lettuce cups or mini bao buns for a party spread. Or skewer the cooked chicken bites for a playful, portable twist. However you plate it, this dish looks as irresistible as it tastes!

Make Ahead and Storage

Storing Leftovers

Transfer any leftover easy orange chicken to an airtight container and keep it refrigerated. It will stay fresh and flavorful for up to 3 days. Just be sure to let it cool completely before sealing to avoid condensation and soggy chicken.

Freezing

If you want to prep ahead, freeze the cooled chicken and sauce separately for best results. Pack tightly in freezer-safe containers or zipper bags; they’ll keep up to 2 months. Thaw overnight in the fridge and combine when ready to serve.

Reheating

For the crispiest results, reheat your chicken in a hot skillet or oven instead of the microwave. If reheating sauce separately, warm it gently in a saucepan and toss with the chicken just before serving to restore that signature sticky finish.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work beautifully—they’re naturally juicier and stay tender, making your Easy Orange Chicken even more flavorful. Just adjust your cooking time if the pieces are thicker.

How can I make this gluten-free?

To keep things gluten-free, use tamari or coconut aminos in place of soy sauce, and double-check that your cornstarch brand is certified gluten-free. Everything else in Easy Orange Chicken is naturally gluten-free!

Do I have to fry the chicken?

If you’d rather skip frying, you can pan-sear the dredged chicken in just a light slick of oil, or even bake the coated pieces on a greased sheet pan until golden and cooked through. You’ll lose a little of that crispy-ness, but the dish still tastes fantastic.

How spicy is this dish?

Easy Orange Chicken is traditionally more sweet and tangy than spicy, but the red pepper flakes are your friend if you want some zing. Adjust the amount or leave out entirely based on your tastes.

Can I double the recipe for a crowd?

Yes! Simply double the ingredients to make a big batch. Cook the chicken in batches so you don’t crowd the pan, and keep all your crispy pieces warm in a very low oven until you’re ready to toss everything in the sauce.

Final Thoughts

If you’ve ever craved that classic orange chicken flavor at home but thought it was too complicated, this recipe is going to change the game for you. Easy Orange Chicken is quick to prepare, deeply satisfying, and downright fun to share. Give it a try, and let it become your new weeknight staple—the smiles and empty plates will speak for themselves!

Easy Orange Chicken Recipe

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4.5 from 5 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Easy Orange Chicken recipe is a delicious homemade version of the classic Chinese takeout favorite. Tender pieces of chicken are coated in a flavorful orange sauce with a perfect balance of sweet and savory flavors.

Ingredients

Scale

For the Chicken:

1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
1 cup cornstarch
2 large eggs, beaten
1/4 cup vegetable oil

For the Orange Sauce:

1/2 cup orange juice
1/4 cup soy sauce
1/4 cup sugar
2 tablespoons rice vinegar
1 tablespoon cornstarch mixed with 2 tablespoons water
1 teaspoon fresh ginger, grated
2 cloves garlic, minced
1 teaspoon sesame oil
1/4 teaspoon red pepper flakes (optional)
1 tablespoon sesame seeds
2 green onions, sliced

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Instructions

Prepare the Chicken: Pat the chicken dry with paper towels. Dredge each piece in cornstarch, then dip in the beaten eggs to coat.
Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Cook the chicken in batches until golden brown and cooked through, about 5 to 7 minutes. Transfer to a plate.
Make the Orange Sauce: In the same pan, add orange juice, soy sauce, sugar, rice vinegar, ginger, garlic, sesame oil, and red pepper flakes. Bring to a simmer, then stir in the cornstarch slurry. Cook for 2 to 3 minutes until the sauce thickens.
Combine Chicken and Sauce: Add the chicken back to the skillet and toss to coat evenly in the sauce. Sprinkle with sesame seeds and green onions before serving.

Notes

Serve over steamed rice or with stir-fried vegetables for a complete meal.
For a lighter version, skip dredging in cornstarch and pan-sear the chicken directly before tossing in the sauce.
This recipe also works well with chicken thighs for extra juiciness.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian-Inspired, American-Chinese