Name: Orange Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Chinese-inspired
Ingredients: 1 lb boneless skinless chicken breast, cut into bite-sized pieces; 0.75 tsp salt; 0.5 tsp black pepper; 0.5 cup cornstarch; 1 large egg, beaten; vegetable oil, for frying; 1 cup orange juice; 1 tbsp orange zest; 0.25 cup soy sauce; 2 tbsp rice vinegar; 0.33 cup brown sugar or honey; 3 garlic cloves, minced; 1 tbsp fresh ginger, grated; 1 tbsp cornstarch; 0.25 cup water

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I like making orange chicken when I’m craving something sweet, savory, and comforting. The chicken turns out crispy on the outside and tender inside, while the orange sauce is glossy, bright, and full of flavor. I enjoy how this homemade version feels just as satisfying as takeout but fresher and more balanced.

Why You’ll Love This Recipe

I love this recipe because it delivers bold flavor with simple ingredients I usually already have. The sauce strikes the perfect balance between citrusy sweetness and savory depth, and the chicken stays crispy even after being coated. I also like knowing exactly what goes into the dish, which makes it feel more enjoyable to cook and eat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken breast, cut into bite-sized pieces
salt
black pepper
cornstarch
egg
vegetable oil

orange juice
orange zest
soy sauce
rice vinegar
brown sugar or honey
garlic cloves, minced
fresh ginger, grated
cornstarch
water

Directions

I start by seasoning the chicken with salt and black pepper. I coat it in cornstarch, dip it in beaten egg, and coat it again lightly with cornstarch. I heat oil in a skillet and fry the chicken until golden and cooked through, then set it aside.

In a separate saucepan, I combine orange juice, orange zest, soy sauce, rice vinegar, brown sugar, garlic, and ginger. I bring the mixture to a gentle simmer.

I stir together cornstarch and water, then add it to the sauce, stirring until it thickens and becomes glossy.

I add the crispy chicken to the sauce and toss until every piece is well coated. I remove it from the heat and serve it while hot.

Servings and timing

I usually make this recipe for about 4 servings.
Preparation time: about 15 minutes
Cooking time: about 20 minutes
Total time: roughly 35 minutes

Variations

I sometimes add red pepper flakes or chili paste when I want a spicy kick. When I want extra texture, I toss in lightly sautéed bell peppers or broccoli. I also like using chicken thighs instead of breasts for a juicier result.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I use a skillet over medium heat so the sauce warms evenly and the chicken stays as crisp as possible. If needed, I add a small splash of water to loosen the sauce.

FAQs

Can I bake the chicken instead of frying it?

I bake the chicken when I want a lighter version, though it won’t be as crispy. I make sure to flip it halfway through baking.

Why is my orange sauce too thin?

I’ve found this usually means it needs more time to simmer or a bit more cornstarch slurry to thicken properly.

Can I make orange chicken ahead of time?

I prepare the sauce ahead, but I prefer cooking the chicken fresh so it stays crispy.

What kind of orange juice works best?

I like using freshly squeezed orange juice for the brightest flavor, but store-bought juice works well too.

What do I serve with orange chicken?

I usually serve it with steamed rice, fried rice, or noodles to soak up the sauce.

Conclusion

I keep this orange chicken recipe in my regular rotation because it’s flavorful, comforting, and satisfying to make at home. The crispy chicken and vibrant orange sauce come together in a dish I always enjoy cooking and sharing.