Orange Chicken is bite-sized pieces of chicken pan-fried to golden perfection, smothered in a sweet, tangy orange sauce with a subtle kick. Why not skip the takeout and try making homemade orange chicken instead? Serve it alongside some rice and garnish with green onions for a delicious restaurant-style meal right at home! You can also make the chicken in an air fryer. Check out my General Tso Chicken, another favorite recipe better than takeout!
Ingredients & Substitutions
Chicken: I cut boneless, skinless chicken breasts into 1-inch pieces. You could also use chicken thighs, but you may have to adjust the cooking time. Chicken is fully cooked when it reaches an internal temperature of 165°F.
Cornstarch: Cornstarch is mixed with salt and pepper, and then used to coat the chicken pieces before frying. It helps the chicken get a crispy outer layer and season the chicken. You will also need cornstarch for the slurry (the cornstarch and water mixture). This will be added to the sauce to help thicken it.
Orange Zest & Juice: We can’t have orange chicken without the orange flavor! So, I used both orange zest and plenty of orange juice! Freshly squeezed juice is best, but you could also use bottled juice.
Brown Sugar: Light brown sugar adds sweetness to the sauce.
Rice Vinegar: Rice vinegar is made from fermented rice. It adds a tangy and slightly acidic taste that makes the sauce pop. If you don’t have rice vinegar, you can try using apple cider vinegar or white wine vinegar instead. But remember, using these substitutes might change how the sauce tastes.
Is Orange Chicken Spicy?
There is a little bit of a kick at the end of each bite because of the red pepper flakes (crushed red pepper) added to the sauce. If you want more heat, add more red pepper flakes. On the other hand, use less or omit if you want a milder sauce.
How To Serve Orange Chicken
Orange Chicken can be served in a variety of ways, depending on your needs and preferences. Here are some popular ways to serve the chicken:
- Serve over steamed white rice or brown rice.
- Pair the chicken with cooked noodles like chow mein, lo mein, or rice noodles.
- Add stir-fry vegetables like broccoli, carrots, and snap peas and serve over rice.
- Serve orange chicken on its own (as the main dish) with a side of roasted vegetables or with a side salad.
- Offer skewers of orange chicken as appetizers.
How To Store Orange Chicken
To store orange chicken, first, let it cool to room temperature. Next, store the chicken in an airtight container in the refrigerator. It will last up to 3-4 days. Reheat the chicken on the stovetop, in the oven, or a microwave.
Orange Chicken
Ingredients
Chicken
- 2 large boneless, skinless chicken breasts, cut into 1-inch cubes
- ¼ cup (32 g) cornstarch
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ⅓ cup vegetable oil, for frying
Sauce
- 1 ½ teaspoons orange zest
- 1 cup (249 g) freshly squeezed orange juice, about 3 large oranges
- ½ cup (100 g) light brown sugar, packed
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons garlic, minced
- ½ teaspoon crushed red pepper
- ¼ teaspoon ground ginger
- 2 tablespoons water
- 1 tablespoon cornstarch
- green onions, for garnish
Instructions
Chicken
- To a large mixing bowl, add chicken, cornstarch, salt, and pepper. Toss to coat the chicken evenly on all sides. Set aside.
- To a large nonstick skillet over medium-high heat, add oil*. When the oil is shimmering, carefully add chicken to the hot oil, leaving some space in between so that the chicken cooks evenly. (Depending on the size of the skillet, you may have to work in batches.) Cook for 4-5 minutes per side, or until browned and cooked through to an internal temperature of 165°F. Transfer the chicken to a plate. Tent to keep warm.
Sauce
- In the same skillet over medium heat, combine orange juice, orange zest, brown sugar, soy sauce, rice vinegar, garlic, crushed red pepper, and ginger. Lower the heat to simmer for approximately 5-6 minutes, stirring occasionally.
- In a small bowl, whisk together water and cornstarch. Add the mixture to the sauce, continuing to cook until slightly thickened, an additional 1-2 minutes.
- Return the fried chicken to the skillet, tossing it to coat evenly with the sauce.
- Garnish with green onions before serving.
Video
Notes
- Spray the basket of the air fryer with nonstick cooking spray.
- Coat the chicken as instructed.
- Place chicken into the basket of your air fryer in a single layer. (Depending on the size of your air fryer, you may have to work in batches.)
- Air for 10 minutes at 400°F, flipping the chicken halfway through, or until the chicken reaches an internal temperature of 165°F.
- Continue with making the sauce.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
I loved the tangy orange flavor that really shines through in every bite. The chicken was cooked to perfection and just a little bit crispy, which added a nice texture to the dish.
Elizabeth
I'm surprised at how much I loved this recipe! The chicken had a texture like it was fried (but wasn't). And, the orange sauce is perfect with a little kick at the end.
Rachael
Super delicious and pretty easy to make! Way healthier than the greasy version from the restaurants, but still so much flavor!
Annabelle
I'm not a fan of orange chicken, but this recipe is easy to follow and you probably have most of the ingredients on hand already! So, if you like orange chicken, this is a great option for you!
Bella
So good! I really enjoy this version since it has such a lovely burst of orange flavor. The chicken soaks up the tangy sauce and is still slightly crispy even without it being breaded! It almost tastes healthier!
Selena
Ummmm… I always order orange chicken when we get Chinese take-out and this is just as good! I thought I would miss the deep-fried chicken pieces, but I don't! The sauce is so flavorful and the perfect balance of sweet and spicy. YUM.
I love your food way cooking 👍
Great Recipes…. Thanks