Orange Chicken

Name: Orange Chicken
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Asian-American
Ingredients: 1.5 lb boneless, skinless chicken thighs, cut into bite-sized pieces; 1 large egg, beaten; 1/2 cup cornstarch; 1/2 tsp salt; Oil, for frying (about 1/2 cup); 3 cloves garlic, minced; 1 tsp fresh ginger, grated; 3/4 cup fresh orange juice; Zest of 1 orange; 3 tbsp soy sauce; 3 tbsp brown sugar; 2 tbsp rice vinegar; 1/2 tsp red pepper flakes (optional); 1 tbsp cornstarch mixed with 2 tbsp water (for the sauce); Sliced green onions and sesame seeds, for garnish

Instructions

Toss the chicken with the egg and salt, then dredge in cornstarch until evenly coated.
Heat about 1/2 inch of oil in a large skillet over medium-high heat. Fry the chicken in batches for 4-5 minutes, until golden and crispy. Drain on paper towels.
Pour off most of the oil, leaving about 1 tbsp. Add the garlic and ginger and cook for 30 seconds until fragrant.
Whisk together the orange juice, orange zest, soy sauce, brown sugar, rice vinegar and red pepper flakes. Pour into the pan and bring to a simmer.
Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens and turns glossy.
Return the crispy chicken to the pan and toss quickly to coat.
Garnish with green onions and sesame seeds and serve immediately over rice.

How to tell it's done

Each batch of chicken should fry for 4-5 minutes until the coating is golden and crisp and the meat reaches at least 165°F (74°C) inside. Check one piece per batch. The orange sauce is ready when it has thickened to a glossy, syrupy glaze that coats the back of a spoon. If it's too thick, add a splash of orange juice. If it's too thin, add a little more slurry.

Tips for success

Fresh orange juice and zest make a noticeable difference over bottled juice — the zest especially carries most of the citrus aroma.
Toss the chicken in the sauce right before serving to keep the coating crispy.
Fry in small batches to keep the oil hot, which is essential for a crispy, non-greasy result.
This sauce also works well tossed with crispy tofu or shrimp.

Ingredient notes & swaps

Fresh orange juice: 2-3 large navel oranges give about 3/4 cup. Zest them before juicing. The zest carries most of the orange flavor.
Sweetness: restaurant versions are very sweet. This one is more balanced. Taste the sauce before the slurry and adjust the brown sugar or vinegar.
Coating: the egg and cornstarch coating is light and crisp. For a thicker, crunchier coating, dredge the chicken a second time in cornstarch after the first coat.
Air fryer option: toss the coated pieces with 1 tbsp oil and air fry at 400°F for 10-12 minutes, shaking halfway, before saucing.

Storage & reheating

Refrigerate for up to 3 days. Reheat in an air fryer at 375°F for 5 minutes or on a sheet pan at 400°F for 8-10 minutes. The sauce caramelizes slightly and the coating firms up again.

Make ahead & freezing

The orange sauce (without the slurry) can be made up to 3 days ahead. Fry and freeze the unsauced chicken for up to 2 months. Reheat it from frozen at 400°F until crisp and hot, then toss it with the warmed, thickened sauce.

What to serve with it

Steamed jasmine rice, fried rice or chow mein noodles, with stir-fried green beans, steamed broccoli or bok choy.

Frequently asked questions

Can I use bottled orange juice instead of fresh?

Yes, though fresh juice and zest give a noticeably brighter, more authentic citrus flavor.

Can I make this dish less sweet?

Reduce the brown sugar slightly and add a touch more rice vinegar to balance it toward tangy rather than sweet.

Can I bake or air fry the chicken instead of frying?

Yes, air fry at 400°F for about 12-14 minutes, shaking halfway, for a lighter version.

What can I serve with orange chicken?

Steamed rice and stir-fried vegetables like broccoli or snap peas are classic pairings.

Nutrition (per serving)

Calories	468
Protein	29g
Carbs	36g
Fat	23g
Sodium	760mg
Sugar	20g

Nutrition values are estimates calculated from the ingredient list and will vary with the exact brands and portion sizes you use.

Written by

Armin

Armin runs Daily Chicken Meals and writes every recipe on the site. He's working through the whole collection in his own kitchen, adding his own photos and notes to each recipe as he cooks it. More about how recipes here are written.

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