If you’re craving a flavorful and comforting dish that feels like a takeout favorite yet comes together at home with ease, this Easy Orange Chicken Recipe is your new best friend. The crispy chicken bites coated in a sweet and tangy, vibrant orange sauce make every bite an absolute delight. Perfectly balanced with a hint of ginger and garlic, and just enough spice to keep things interesting, this recipe will have you reaching for seconds and impressing anyone lucky enough to share your plate. Let’s dive into making this simple, irresistible dish that brings bold Asian-inspired flavors right to your kitchen.
Ingredients You’ll Need
While this recipe uses a handful of straightforward ingredients, each one plays a vital role in building the dish’s iconic flavor, texture, and color. From the crispiness of the chicken to the zesty, sticky sauce, these essentials come together beautifully.
- 1 1/2 pounds boneless, skinless chicken breast or thighs: Choose your favorite cut, cut into bite-sized pieces for perfect saucy bites.
- 1/2 cup cornstarch: This is key for creating that satisfyingly crispy chicken exterior.
- 2 eggs (beaten): Helps the cornstarch coat stick evenly, ensuring crispiness as you fry.
- Vegetable oil for frying: Needed to get that golden, crunchy texture everyone loves.
- 1/2 cup orange juice: Freshness and natural sweetness that forms the base of the sauce.
- 1/4 cup sugar: Balances the tanginess and enhances the orange flavor.
- 2 tablespoons soy sauce: Adds that savory depth and umami boost.
- 1 tablespoon rice vinegar: Brings a subtle acidity that rounds out the sauce’s flavor profile.
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry): Thickens the sauce to the perfect glossy consistency that clings to the chicken.
- 1 teaspoon garlic (minced): Infuses aromatic warmth that complements the citrus.
- 1/2 teaspoon fresh ginger (grated): Lends a zesty, slightly spicy note to brighten the dish.
- 1/4 teaspoon red pepper flakes (optional): Adds a little kick if you like a touch of heat.
- Sliced green onions and sesame seeds for garnish (optional): They not only look beautiful but add freshness and texture.
How to Make Easy Orange Chicken Recipe
Step 1: Coat the Chicken
Start by tossing your bite-sized chicken pieces in cornstarch until each piece is well coated. The cornstarch is going to ensure that beautiful, crunchy crust we all adore. Then, dip each piece into the beaten eggs, creating a perfect “glue” layer for the cornstarch to stick to when frying.
Step 2: Fry the Chicken
Heat about half an inch of vegetable oil in a large skillet over medium-high heat. Fry the chicken pieces in batches so they don’t crowd the pan. Cook each side for 3 to 4 minutes until they turn golden and crisp, making sure the chicken is cooked through. Transfer the cooked pieces to a paper towel-lined plate to drain excess oil.
Step 3: Prepare the Orange Sauce
In a separate saucepan, combine the orange juice, sugar, soy sauce, rice vinegar, minced garlic, grated ginger, and red pepper flakes if using. Bring this mixture to a simmer over medium heat, stirring occasionally to dissolve the sugar and blend the flavors.
Step 4: Thicken the Sauce
Stir in the cornstarch slurry (that’s the cornstarch mixed with water) into the simmering sauce. This will thicken it beautifully within 2 to 3 minutes, creating that glossy orange glaze that clings to the chicken so perfectly.
Step 5: Combine Chicken and Sauce
Once your sauce has thickened, toss the fried chicken pieces into the pan. Stir well, making sure each piece is evenly coated with the luscious sauce. Let it cook together for just about a minute, then remove from heat to keep the chicken crispy yet coated in flavor.
How to Serve Easy Orange Chicken Recipe
Garnishes
To give your dish a lovely finishing touch, sprinkle sliced green onions and toasted sesame seeds on top. These garnishes add bursts of freshness and a subtle crunch, making every bite more exciting while enhancing the presentation.
Side Dishes
This Easy Orange Chicken Recipe pairs wonderfully with steamed white rice to soak up the sauce, or even fried rice for a hearty meal. For some greens, lightly steamed broccoli or snap peas offer a crunchy, nutritious contrast that keeps the plate balanced and colorful.
Creative Ways to Present
For a fun twist, serve your orange chicken over a bed of cauliflower rice for a lower-carb option. Alternatively, turn it into a vibrant bowl by adding crisp shredded cabbage, shredded carrots, and a drizzle of extra sauce. It’s a guaranteed crowd-pleaser and visually stunning.
Make Ahead and Storage
Storing Leftovers
Simply place leftover orange chicken in an airtight container and refrigerate for up to 3 days. This helps maintain the flavors while keeping everything fresh for a quick, tasty meal the next day.
Freezing
If you want to save this dish for later, freeze the cooked chicken and sauce separately in freezer-safe containers or heavy-duty bags. This way, you prevent sogginess and can thaw and reheat them when ready without sacrificing quality.
Reheating
Reheat leftovers in a skillet over medium heat to help the chicken stay crisp while warming the sauce evenly. Avoid microwaving if you want to preserve that original texture; stovetop reheating gives the best results.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are actually a fantastic choice because they stay juicy and tender even after frying. Boneless, skinless thighs work perfectly for this recipe and deliver great flavor.
What if I want to make it less sweet?
You can easily adjust the sweetness by reducing the sugar or increasing the rice vinegar slightly. Taste the sauce before combining it with the chicken and tweak according to your preference.
Is it possible to bake instead of fry the chicken?
Yes, baking is a healthier alternative. Coat the chicken as instructed, place on a greased baking sheet, and bake at 425°F (220°C) for about 20 minutes, flipping halfway through until golden and cooked. The sauce can be prepared the same way.
Can I make a gluten-free version?
Definitely! Use gluten-free soy sauce or tamari and ensure the cornstarch and other ingredients are gluten-free. This recipe is quite adaptable and stays delicious without gluten.
How spicy is this dish?
The dish is mildly spicy if you include the optional red pepper flakes. If you prefer it mild, simply skip them, or for more heat, add a pinch more gradually to suit your heat tolerance.
Final Thoughts
This Easy Orange Chicken Recipe is hands-down a keeper for anyone who loves big, balanced flavors with a lot of heart. It’s perfect for weeknight dinners or whenever you want that homemade takeout vibe without the hassle. Give it a try, and prepare to have your new favorite orange chicken recipe on repeat!
Print
Easy Orange Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian-Inspired
Description
This Easy Orange Chicken recipe offers a perfect balance of sweet and tangy flavors with tender, crispy chicken pieces coated in a homemade orange sauce. It’s a delightful Asian-inspired main course that you can quickly prepare at home, delivering restaurant-quality taste with simple ingredients and straightforward steps.
Ingredients
Chicken
- 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 eggs, beaten
- Vegetable oil for frying
Orange Sauce
- 1/2 cup orange juice
- 1/4 cup sugar
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 teaspoon garlic, minced
- 1/2 teaspoon fresh ginger, grated
- 1/4 teaspoon red pepper flakes (optional)
Garnish (optional)
- Sliced green onions
- Sesame seeds
Instructions
- Coat the Chicken: In a bowl, toss the bite-sized chicken pieces in cornstarch until fully and evenly coated. Then dip each piece into the beaten eggs to prepare for frying.
- Fry the Chicken: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the chicken pieces in batches for 3 to 4 minutes per side, or until golden brown and cooked through. Transfer the fried chicken onto a paper towel-lined plate to drain excess oil.
- Prepare the Orange Sauce: In a separate saucepan, combine orange juice, sugar, soy sauce, rice vinegar, minced garlic, grated ginger, and red pepper flakes if desired. Bring this mixture to a simmer over medium heat.
- Thicken the Sauce: Stir in the cornstarch slurry and continue cooking the sauce for 2 to 3 minutes until it thickens to a glossy consistency.
- Combine Chicken and Sauce: Add the fried chicken pieces to the thickened orange sauce and toss thoroughly to coat each piece evenly. Cook together for an additional minute to meld the flavors.
- Serve: Remove from heat and serve the orange chicken hot, ideally over steamed rice. Garnish with sliced green onions and sesame seeds if desired for added flavor and presentation.
Notes
- For a shortcut, use pre-cooked chicken or air-fried nuggets instead of frying fresh chicken.
- Adjust the sugar or rice vinegar in the sauce to make it sweeter or more tangy according to your preference.
- This dish pairs wonderfully with steamed broccoli or snap peas for a complete meal.
