I’ve been perfecting this homemade orange chicken recipe for years, trying to capture that perfect balance of tangy citrus and savory flavors. This orange chicken brings me back to those busy weeknights when I craved takeout but wanted something healthier and fresher, much like our Steamed Jasmine Rice that pairs perfectly with bold sauces.
Growing up in a family that loved experimenting with different cuisines, Chinese-inspired dishes always held a special place in our dinner rotation. My grandmother first introduced me to orange chicken at a local restaurant, and I was immediately hooked on the combination of crispy chicken and tangy-sweet sauce. Years later, when I had my own kitchen, recreating that memorable flavor became something of a personal mission.
Through much trial and error (and many batches that weren’t quite right!), I finally developed this version that my family now requests weekly. The secret lies in using fresh orange juice and zest rather than the artificial orange flavor found in many restaurant versions. The bright citrus cuts through the richness perfectly, creating a balanced dish that satisfies those takeout cravings without leaving you feeling heavy afterward.
Ready to bring restaurant-quality orange chicken to your dinner table in just 40 minutes? Let’s get cooking!
Why You’ll Love This Citrus Chicken Delight
In my years of cooking Asian-inspired dishes, I’ve found that homemade versions often surpass restaurant offerings when made with care and quality ingredients. This orange chicken recipe was inspired by traditional Hunan cuisine but adapted for the modern home kitchen with ingredients you can easily find.
Restaurant-quality results without the takeout price – you’ll be amazed at how authentic this tastes while costing a fraction of delivery
Quick and approachable for weeknight cooking – the entire dish comes together in just 40 minutes from start to finish
Perfectly balanced flavors – the sweet-tangy orange sauce complements the crispy chicken without being overly sweet
Customizable heat level – you can easily adjust the spiciness to suit your family’s preference
Makes excellent leftovers – the flavor actually deepens overnight for an even better lunch the next day
“This orange chicken recipe has become my signature dish for family gatherings. My brother-in-law, who usually orders this at restaurants, now asks me to make my version instead!”
Ingredient Note List
Chicken breasts: I prefer using boneless skinless chicken breasts for their lean protein and how quickly they cook, but you could substitute chicken thighs for a juicier, more forgiving option.
Cornstarch: This creates that signature light, crispy coating on the chicken and helps thicken the orange sauce to that perfect consistency that clings to each piece.
Corn flour: I’ve found that corn flour provides a lighter, crispier texture than all-purpose flour, creating that authentic restaurant-style orange chicken coating.
Fresh orange juice: In my kitchen, I always use freshly squeezed orange juice rather than bottled for this orange chicken recipe—the bright, natural flavor makes all the difference.
Orange zest: The oils in the zest contain intense orange flavor that infuses the entire sauce with authentic citrus notes you simply can’t get from juice alone.
Honey: I prefer using honey instead of white sugar because it adds a more complex sweetness and helps the sauce caramelize beautifully on the chicken.
Soy sauce: This provides the essential umami foundation that balances the sweetness and acidity in authentic orange chicken sauce.
Rice vinegar: Just a small amount adds that subtle tang that cuts through the sweetness and makes the orange flavor pop.
Red pepper paste: I usually use sambal oelek for its balanced heat and slight fermented flavor that adds complexity to the orange sauce.
Fresh ginger: Always use fresh ginger when possible—I’ve found it provides a warming, aromatic quality that ground ginger simply can’t match.
How to Cook Orange Chicken?
Step 1. I typically start by cutting my chicken breasts into even, bite-sized cubes about 1-inch each—this ensures they’ll cook quickly and evenly while staying tender.
Step 2. My grandmother taught me to season the chicken generously with salt and pepper before adding the cornstarch, which helps the coating adhere better and creates more flavor depth.
Step 3. I’ve found that allowing the cornstarch-coated chicken to rest for a few minutes before dipping it in egg creates a better texture in the final orange chicken dish.
Step 4. When coating the chicken pieces in corn flour, I like to use a gentle shaking motion rather than pressing, which keeps the coating light and airy for maximum crispiness.
Step 5. I usually heat my oil to exactly 350°F using a thermometer—this temperature sweet spot ensures the chicken gets crispy without absorbing excess oil.
Step 6. My husband prefers when I fry the chicken in small batches rather than overcrowding the pan, which maintains the oil temperature and results in perfectly crispy pieces every time.
Step 7. I’ve learned through experience to mix the cornstarch and water thoroughly until no lumps remain before adding it to the orange sauce—this prevents those unpleasant starchy lumps.
Step 8. When making the orange sauce, I always combine all ingredients except the cornstarch slurry first, allowing the flavors to meld before thickening.
Step 9. I typically simmer my orange sauce for about 5 minutes until it coats the back of a spoon—this indicates it’s reached the perfect consistency to cling to the chicken.
Step 10. For best results, I toss the fried chicken in the sauce just before serving rather than letting it sit too long, which helps maintain that delightful contrast between crispy exterior and juicy interior.
How to Store & Reheat
I usually store leftover orange chicken in an airtight container in the refrigerator, where it stays delicious for up to 3 days. The sauce does tend to thicken when chilled, but don’t worry—this is completely normal and will loosen up when reheated.
For freezing, I’ve found that separating the chicken from the sauce works best. I place the chicken pieces on a parchment-lined baking sheet to freeze individually before transferring to a freezer bag, while storing the sauce separately in a freezer-safe container. This method prevents the chicken from becoming soggy and preserves that wonderful texture for up to 2 months.
When it comes to reheating, I recommend using the oven for the best results. I spread the chicken on a baking sheet and warm it at 350°F for about 10 minutes until crispy again, then gently reheat the sauce on the stovetop before combining. In my experience, microwaving works in a pinch but sacrifices some of the crispy texture that makes orange chicken so special.
What to Serve with Orange Chicken
Steamed Jasmine Rice: The delicate floral aroma and light texture of jasmine rice provides the perfect canvas for soaking up the vibrant orange sauce without competing with the chicken’s flavors.
Stir-Fried Broccoli: I often serve orange chicken with simply seasoned broccoli, as the slightly charred, crisp florets offer a wonderful textural contrast and their mild bitterness balances the sweet-tangy sauce beautifully.
Vegetable Spring Rolls: The crispy exterior and fresh vegetable filling of spring rolls complement orange chicken perfectly, creating a complete takeout-style experience that my family always looks forward to.
Simple Asian Slaw: My family loves when I pair this orange chicken with a crunchy cabbage slaw dressed with rice vinegar and sesame oil—the cool, crisp texture and acidic bite cut through the richness of the dish.
Steamed Edamame: These protein-packed soybeans sprinkled with sea salt provide a fun, interactive side that adds nutritional balance to the meal while maintaining the Asian-inspired theme.
Din Tai Fung Cucumber Salad: In my kitchen, I often serve a quick cucumber salad with thinly sliced cucumbers, rice vinegar, and a touch of sugar, which provides a refreshing palate cleanser between bites of rich orange chicken.
FAQs
Can I make orange chicken without deep frying?
Yes! I sometimes bake the coated chicken pieces at 425°F for about 20 minutes, turning halfway through, for a healthier version that still delivers great flavor.
What’s the best substitute for sambal oelek?
I recommend using sriracha with a pinch of sugar or a combination of crushed red pepper flakes and a touch of rice vinegar to achieve a similar flavor profile.
Can I use bottled orange juice instead of fresh?
Fresh juice makes a noticeable difference in the bright flavor of authentic orange chicken, but in a pinch, I’ve used high-quality, not-from-concentrate orange juice with extra zest added.
Why did my sauce turn out too thick?
This usually happens when the cornstarch mixture is added all at once—I recommend adding it gradually while stirring continuously until you reach your desired consistency.
How can I make this orange chicken spicier?
I usually double the sambal oelek or add 1-2 thinly sliced fresh red chilies to the sauce while it simmers for an extra kick that complements the sweet orange flavor.
Can I make the orange sauce ahead of time?
Absolutely! I often prepare the sauce up to 3 days in advance and store it in the refrigerator, which actually allows the flavors to develop more deeply.
Orange Chicken is a simple, tasty meal that feels like takeout without the hassle.
Ingredients
Scale
2 chicken breasts, cubed
Salt and pepper to taste
¼ cup cornstarch
1 egg, beaten
¼ cup corn flour
Vegetable oil for frying
1 tablespoon cornstarch (for sauce)
2 tablespoons water
1 cup fresh orange juice
Zest of half an orange
¼ cup honey
¼ cup soy sauce
1 tablespoon rice vinegar
2 garlic cloves, minced
1 tablespoon red pepper paste or sambal olek
1 teaspoon ginger, minced
Green onions, sliced (to serve)
Sesame seeds (to serve)
Instructions
Season the cubed chicken breasts with salt and pepper. Add the cornstarch and mix well, allowing it to sit for a few seconds. Dip the seasoned chicken in the beaten egg, then coat it with corn flour.
Heat vegetable oil in a deep pan to 350°F (180ºC). Carefully add the coated chicken pieces and fry until they are golden brown on all sides. Once cooked, transfer the chicken to a plate lined with kitchen towels to absorb excess oil.
In a small bowl, mix the cornstarch with water until dissolved. In a saucepan, combine the fresh orange juice, orange zest, honey, soy sauce, minced garlic, red pepper paste, ginger, and rice vinegar. Bring the mixture to a simmer over medium heat. Add the cornstarch mixture to the sauce and cook for a couple of minutes until it begins to thicken.
Add the fried chicken to the orange sauce and toss until the chicken is fully coated. Serve the orange chicken hot, garnished with sliced green onions and sesame seeds.
Notes
Enjoy your Orange Chicken, a deliciously satisfying dish perfect for busy weeknights!
