Easy Homemade Orange Chicken Recipe

Name: Easy Homemade Orange Chicken Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Chinese-American
Ingredients: 1 lb boneless, skinless chicken thighs (or breast), cut into bite-sized pieces; ½ cup cornstarch; 2 tbsp all-purpose flour; 1 egg white; 1 tbsp soy sauce; 1 tsp sesame oil; ¼ tsp ground white or black pepper; ⅓ cup water (add more if the batter is too thick); Vegetable oil, for frying; ¾ cup fresh orange juice; 1 ½ tsp orange zest; 4-6 tbsp brown sugar (adjust based on sweetness preference); 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp Shaoxing wine (or dry white wine); 1 clove garlic, grated; ½ tsp fresh ginger, grated; 1 tbsp cornstarch; 2 tbsp cold water; Toasted sesame seeds; Chopped green onions

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I remember the first time I tried orange chicken—it was at a busy takeout spot in the middle of a hectic day. The crispy, golden bites of chicken coated in a glossy, sweet, and tangy orange sauce were pure comfort. After that, I always wondered, “Can I make this at home?” If you’ve ever asked yourself the same question, you’re in the right place.

This easy orange chicken recipe is perfect for beginners. It’s a straightforward dish that delivers bold flavors without complicated techniques. With just a few simple steps, you can recreate this takeout classic in your own kitchen—no deep-fryer or fancy equipment needed.

It’s also a great way to control the ingredients. Many restaurant versions can be overly sweet or greasy, but when you make it yourself, you get to adjust the flavors to your liking. Plus, it’s ready in under 40 minutes, making it an ideal choice for a quick and healthy meal.

Why This Recipe is Special

Orange chicken is one of those dishes that always feels like a treat. While it’s inspired by Chinese-American takeout, its origins are actually linked to General Tso’s Chicken and Hunan-style citrus-flavored dishes. The combination of crispy chicken and a zesty, sweet sauce is what makes it irresistible.

What makes this recipe beginner-friendly?

Simple ingredients – No hard-to-find ingredients, just pantry staples and fresh oranges.

No deep-frying required – A shallow pan with oil is enough to get that perfect crispiness.
Quick to make – In less than an hour, you’ll have a restaurant-quality meal.
Easily customizable – Adjust the sweetness, add spice, or swap out ingredients based on what you have.

Ingredients and Preparation

Each ingredient in this recipe plays a crucial role in bringing out the best flavors and textures.

Chicken – Boneless, skinless chicken thighs are preferred for their juiciness, but chicken breast works too. If you want a vegetarian version, firm tofu or mushrooms can be used as a substitute.

Cornstarch & Flour – This combination gives the chicken its signature crispy texture. Cornstarch keeps it light, while flour provides structure. If you don’t have cornstarch, potato starch or all-purpose flour will work.

Egg White – Helps the batter adhere to the chicken and adds crispiness. If you only have whole eggs, use one and reduce the water slightly.

Sesame Oil – Adds a subtle nutty aroma. If unavailable, you can skip it or use peanut oil.

Orange Juice & Zest – The star ingredient! Fresh orange juice gives the sauce a natural sweetness and vibrant citrus flavor. If using store-bought juice, opt for 100% pure with no added sugar.

Brown Sugar – Balances the tartness of the orange juice. You can replace it with honey or maple syrup for a different twist.

Soy Sauce – Brings umami and depth. Tamari or coconut aminos are great substitutes if you need a gluten-free option.

Rice Vinegar & Shaoxing Wine – Adds a bit of acidity and complexity. If you don’t have Shaoxing wine, dry white wine or apple cider vinegar can be used instead.

Garlic & Ginger – Essential aromatics that infuse the sauce with rich flavor. Fresh is best, but powdered versions can work in a pinch.

Step-by-Step Instructions

Step 1: Prepare the Batter and Coat the Chicken
In a mixing bowl, whisk together cornstarch, flour, soy sauce, egg white, sesame oil, and a little water until smooth. The consistency should be like a thin pancake batter. Toss in the chicken pieces and mix until fully coated.

Step 2: Fry the Chicken
Heat oil in a deep pan over medium heat. Once hot (about 330-340°F), carefully add the chicken, frying in batches to avoid overcrowding. Cook for 5-7 minutes, turning occasionally, until golden brown and crispy. Remove and let it rest on a wire rack.

Step 3: Double-Fry for Extra Crispiness (Optional but Recommended)
Increase the oil temperature to 375°F. Fry the chicken again for 30-60 seconds until extra crispy. This step helps seal in the crunch, even after coating with sauce.

Step 4: Make the Orange Sauce
In a separate pan, combine fresh orange juice, orange zest, soy sauce, brown sugar, rice vinegar, Shaoxing wine, garlic, and ginger. Simmer over medium heat for about a minute.

Step 5: Thicken the Sauce
Mix cornstarch with a little cold water to create a slurry, then slowly stir it into the simmering sauce. Keep stirring until the sauce thickens and becomes glossy, about 30-60 seconds.

Step 6: Coat the Chicken and Serve
Add the fried chicken to the pan and toss quickly until every piece is evenly coated. Remove from heat, garnish with chopped green onions and sesame seeds, and serve immediately.

Beginner Tips and Notes

Fry in Batches – Overcrowding the pan lowers the oil temperature, leading to soggy chicken. Always fry in small batches for the best crispiness.
Don’t Skip the Double-Fry – The second fry removes excess moisture, making the chicken ultra-crispy.

Taste the Sauce Before Adding Chicken – Adjust sweetness or acidity to your liking before tossing in the chicken.
Use a Wire Rack Instead of Paper Towels – Letting fried chicken rest on a rack prevents sogginess.

Serving Suggestions

This orange chicken is fantastic on its own, but pairing it with the right sides makes it even better:

Steamed Rice – A classic pairing that balances the bold flavors of the sauce.
Fried Rice – Try it with homemade egg fried rice for a full takeout experience.
Steamed Broccoli or Snow Peas – A fresh, crunchy contrast to the rich sauce.

Chow Mein or Lo Mein – A great option if you prefer noodles over rice.

Storing Leftovers
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in an oven at 350°F for 10-12 minutes to retain some crispiness. The microwave works too, but the chicken won’t be as crispy.

There’s nothing more satisfying than making a restaurant-quality dish at home, especially when it’s this easy. Whether you’re new to cooking or just looking for a simple, delicious meal, this homemade orange chicken is sure to impress.

Give it a try and let me know how it turns out in the comments. Did you make any changes? Add some spice? I’d love to hear how you personalized it. Happy cooking!

FAQ About Easy Homemade Orange Chicken

Can I use chicken breast instead of chicken thighs?

Yes! Chicken breast works well in this recipe, though it may be slightly less juicy than thighs. To prevent dryness, avoid overcooking and consider marinating the chicken for extra tenderness.

How do I make this recipe spicier?

For a spicy kick, add red pepper flakes or a dash of sriracha to the sauce. You can also mix a little chili oil into the batter for subtle heat in the crispy coating.

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

Yes! To bake, place battered chicken on a lined baking sheet and bake at 400°F for 20-25 minutes, flipping halfway. For air frying, cook at 375°F for 12-15 minutes, shaking the basket occasionally. The texture won’t be as crispy as deep-fried, but it’s a great lighter alternative.

What can I substitute for Shaoxing wine?

If you don’t have Shaoxing wine, you can use dry white wine, Japanese sake, or omit it entirely. A splash of apple cider vinegar or extra rice vinegar can also work in a pinch.

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