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Move over take out menus, this homemade Orange Chicken is here and couldn’t be more flavorful and easy to make. This recipe is full of savory and orange citrus flavors, topped with sesame seeds and scallions for garnish. Serve over rice or other Chinese inspired sides, like my Chow Mein or Veggie Stir Fry.
What is Orange Chicken?
Orange Chicken is a popular staple menu item for many Chinese cuisine restaurants. Bite size chicken pieces are battered in a flour/cornstarch mixture and fried and toss with an orange sauce. My orange sauce consists of orange juice, soy sauce, ginger, sugar, rice wine vinegar and, best of all…fresh orange zest!
How to Make Orange Chicken
For full recipe details, see the printable recipe card down below. Here is what you can expect when making this recipe:
Make the Orange Sauce
Heat sesame oil in a saucepan over medium heat. Add garlic and sauté for a couple minutes until fragrant, being careful not to burn.
Add sugar, orange juice, soy sauce, rice wine vinegar and ginger. Give it a stir.
Add cornstarch slurry and increase heat to bring to a boil. Stir in orange zest.
Keep on the lowest heat while you fry chicken, stirring occasionally.
Fry the Chicken
Heat oil in large dutch oven pan or deep fryer. Beat eggs and place in a shallow dish for dredging.
Combine flour and cornstarch in a 2nd shallow dish. Cut chicken breast into bite size pieces.
Dredge chicken pieces in egg first, then flour/cornstarch mixture.
Drop chicken pieces one by one into hot oil and fry for 2-3 minutes, flipping chicken over in oil halfway through. This will need to be done in batches to avoid overcrowding.
Remove chicken pieces to a paper towel lined platter.
Toss Chicken + Sauce Together
Toss cooked chicken pieces in orange sauce to thoroughly coat. Garnish with sesame seeds and scallions. Serve hot over white rice.
What is the Best Chicken to Use?
There isn’t a cut of chicken that is better than the others for making orange chicken. I used boneless, skinless chicken thighs. I like that chicken thighs are slightly juicer than chicken breast tends to be. They are also very forgiving is you have a tendency to overcook. Feel free to use what you prefer or have on hand.
What to Serve with Orange Chicken
Since Orange Chicken packs a huge punch in the flavor department, I like to pair this with plain white rice. You can also use cauliflower rice, or brown rice if you prefer. Other sides dishes that go great with orange chicken is my Ramen Stir Fry or Better Than Take-Out Fried Rice. You really can’t go wrong with either choice.
Storing Leftover Orange Chicken
Store leftover Orange Chicken in the fridge, in an airtight container for 3-4 days. To reheat, place in a skillet over low heat.
Freezing – Orange Chicken freezes great, and stays fresh for 3 months. Allow to thaw before reheating.
Make Ahead – If you’re short on time, frying the chicken before needed is an option. Make the orange sauce and toss in chicken. Heat until cooked chicken pieces are warmed through.
More Chinese Inspired Dishes to Try!
- Kung Pao Chicken (Family Favorite!)
- Easy Pork Potstickers
- Beef and Broccoli
- Cauliflower Fried Rice
- Pineapple Fried Rice with Pork Medallions
I hope you enjoy this recipe as much as we do! It’s in our meal rotation on the regular. The printable recipe card is below. Be sure to save, print, bookmark or share this recipe. Have a great weekend, friends! 🙂
- 1 cup orange juice freshly squeezed, about 2 oranges
- orange zest from 2 oranges
- 1 garlic clove minced
- 1 inch ginger fresh, grated
- 2 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 1/2 cup sugar
- 1 tbsp cornstarch mixed with water to create a slurry for thickening
- 1 tbsp sesame seeds for garnish
- 2 scallions chopped, for garnish
- oil for frying
- 4 boneless skinless chicken thighs cut into bite sized pieces
- 2 eggs beaten
- 1/2 cup flour
- 1/2 cup cornstarch
- Heat sesame oil in pot over medium heat.
- Add garlic and saute for a couple minutes until fragrant, being careful not to burn.
- Add sugar, orange juice, soy sauce, rice wine vinegar and ginger. Give it a stir.
- Add cornstarch slurry and increase heat to bring to a boil.
- Stir in orange zest.
- Keep on the lowest heat while you fry chicken, stirring occasionally.
- Heat oil to 350° F in large dutch oven pan or deep fryer.
- Place beaten eggs in a dredging pan.
- Combine flour and cornstarch in a 2nd dredging pan.
- Dredge chicken pieces in egg first, then flour/cornstarch mixture.
- Drop chicken pieces one by one into hot oil and fry for 2-3 minutes, flipping around in oil halfway through. This will need to be done in batches to avoid overcrowding.
- Remove chicken pieces to a paper towel lined platter.
- Toss cooked chicken pieces in orange sauce to thoroughly coat.
- Garnish with sesame seeds and scallions and serve hot over a bed of white rice.