Crispy Orange Chicken

If I had to choose one Chinese-inspired dish that I would eat for the rest of my life without even blinking, I would choose crispy orange chicken. There is just something wildly satisfying about juicy, crispy chicken bites coated in a sweet and savory, sticky orange sauce. The best part? I was able to recreate this Chinese classic and nailed it, so now, you can enjoy it whenever a craving hits!

Crispy orange chicken bites on top of rice.

This dish has quickly become one of my go-to comfort meals. It’s surprisingly easy to make at home in just 30 minutes with a few simple ingredients. It tastes like it came from a high-end Chinese restaurant but actually requires little effort to pull it together. It strikes the perfect balance between sweet, savory, and refreshing flavors. I love this meal so much that I even made an Instant Pot orange chicken version. We love making this one when camping or on road trips.

The homemade Chinese orange chicken is juicy on the inside and perfectly crispy on the outside. The meat is coated in the most amazing, glossy, homemade orange sauce that makes every single bite shine with a citrusy aroma. Serve it with fluffy white rice or steamed veggies on the side, and you have a fantastic meal that’s easy enough to make on a busy weeknight when those takeout cravings hit.

A pile of crispy orange chicken served with rice.

Why you will love this recipe 

  • Quicker than ordering takeout: I can make this fun restaurant-style dish in just 30 minutes, which is shorter than waiting for takeout, and I can keep the tips for myself.
  • There are many ways to serve it: This recipe is truly a lifesaver; I can serve it as an appetizer on toothpicks or lettuce leaves. It can also serve as a main meal when accompanied by rice or noodles on the side. It can be tossed with veggies for a delicious stir-fry.
  • Save money: It’s significantly less expensive than going out to a restaurant and ordering it. Plus, this authentic homemade version tastes better. 
  • Make extra and freeze it: Because it’s so fast and easy, I can make extra and freeze it in meal prep kits for lunches the kids will enjoy. 

What you will need

Overhead shot of Chinese orange chicken ingredients in bowls on a white surface.
  • For the chicken: I use 2 ½ pounds of boneless, skinless chicken breasts cut into one-inch chunks. To create the crispy coating, I drench it into a mixture of cornstarch, flour, salt, and pepper. Additionally, I dip it in beaten eggs to help the dry mix adhere to the meat.

For the sauce:  

  • Liquid: I use orange juice, rice vinegar, and low-sodium soy sauce for a tangy and sweet taste.
  • Seasoning: Granulated white sugar and brown sugar. 
  • Herbs and spices: Ginger, minced garlic, orange zest, and red pepper flakes. 
  • Garnish: I add some extra orange zest and chopped green onions for garnish before serving.

How to make 

Mix the batter: First, I mix the cornstarch, flour, salt, and black pepper in a large shallow bowl. In another bowl, I beat the eggs. 

Cornstarch and flour mixture.

Dip: Working in batches, I dip the chicken in the beaten eggs.

Dipping chicken piece in beaten eggs.

Toss: After that, I toss it in the cornstarch mix.

Tossing chicken pieces in a cornstarch and flour mixture.

Preheat: I lay the pieces on a baking sheet and heat two inches of vegetable oil in a deep frying pan over medium-high until it reaches 350 to 375 degrees F.

Chicken pieces drenched in egg and tossed in cornstarch mixture.

Cook the chicken: Then, I add the chicken and cook it for about two minutes, or until it is golden brown, keeping it separate from the others so they get crispy. Once they are done, I remove them and place them on a wire rack with paper towels underneath to let them drain. 

Frying chicken bites in a pan with oil.

Make the sauce: In a pan, I mix the orange juice, both sugars, vinegar, soy sauce, garlic, ginger, and chili flakes over medium heat for three minutes, stirring occasionally. In a small bowl, I mix one tablespoon of cornstarch with two tablespoons of water to make a paste, then stir it into the orange sauce before cooking for another five minutes, whisking occasionally until it thickens. 

Orange sauce dripping of a spoon into a sauce pan.

Add the chicken and serve. Then, I turn it to low and stir in the orange zest, toss in the chicken, and gently toss it until well coated.

Coated fried chicken bites in orange sauce.

Serve: Then serve it with green onions and orange zest on top. 

Asian orange chicken served on top of rice.

Expert tip

How to get the crispiest orange chicken

Here are a few tips that can help those who want their chicken to be extra crispy. First, there is double frying. Many people do this for extra crispy fried chicken. Just fry it at 350°F for 2 minutes. Then, let it rest for several minutes. After, fry it again for another minute. Dipping the chicken in carbonated water before coating it with flour makes the chicken even crisper. This is due to the presence of tiny air bubbles.

Another tip is to add baking powder to the cornstarch or flour mixture. Just a teaspoon is enough. Some say that using rice flour instead of all-purpose flour will provide an even crunchier batter. The most important tip of all, in my experienced opinion, is to let them drain all that excess grease before tossing them in the orange sauce.  

More tips to consider

  • Do not overcrowd the pan. Cook in batches so they are nice and crispy.
  • Toss the chicken pieces in a freezer bag several at a time if making a large batch.
  • Ensure the oil is between 350°F and 375°F before adding the chicken pieces.
  • Prepare everything ahead of time, as cooking moves quickly. 
  • Be careful not to include any white pith when zesting your oranges. 
Close shot of homemade crispy orange chicken.

Recipe variations and add-ins:

  • Different cut: I also enjoy making this recipe with boneless, skinless chicken thighs. The meat is juicier and has a richer flavor. 
  • Spicier chicken: For spicy chicken lovers, I add a dash of cayenne pepper or a teaspoon of Sriracha sauce to the orange sauce, and they love it. 
  • Another citrus option: I also like to give this a different citrus flavor by using lemon or lime juice and zest instead of orange juice. I especially like it with lemon. 
  • Panda Express copycat: To make this taste more like Panda Express’s orange chicken, I add white vinegar, rice wine, and a bit of sesame oil. Try my Panda Express orange chicken copycat recipe. 
  • Add more veggies: When I add chopped broccoli, pea pods, cauliflower, and carrots, I make this a hearty meal.
  • Other sauce: Try this recipe with Szechuan sauce, sweet and sour sauce, or General Tso sauce.
Chopsticks holding crispy orange chicken bite.

Serving suggestions:

The best way to serve this meal is over freshly cooked white rice, egg-fried rice, or coconut rice. Another great option is to serve it over cauliflower rice or soba noodles, accompanied by my famous crunchy tofu salad on the side. Another way I like to serve this dish is with pasta such as aw chow mein or lo mein. 

I also have plenty of Asian side dishes to serve with this, such as my crispy Panda Express copycat chicken egg rolls, which are remarkably close to perfection.  This Korean spicy tofu is incredibly crispy and full of flavor. It’s easy to make in minutes. My favorite fast and easy side dish is sauteed napa cabbage. For dessert, I like to serve this almond orange cake, which is very on-theme. 

How to store leftovers:

  • Refrigerate: Pack leftover orange chicken in a sealed container and keep it refrigerated for up to three days  
  • Freezing: Let it cool completely, and then store it in a freezer-safe container or freezer bag for several months.  
  • Defrost: Thaw overnight in the refrigerator for the best flavor.
  • Reheating: Reheat in a skillet with a bit of oil for several minutes until it is hot, or in an air fryer for two to three minutes at 350 degrees F.   
Chinese crispy orange chicken on top of white rice.

Frequently Asked Questions:

Why is my orange chicken so chewy?

This usually happens when the chicken is cooked for too long. When cooking small pieces of chicken, they only need a few minutes to cook. After that, the fibers in the protein become dry and squeeze out the natural juices. I only cook mine for about two minutes, depending on the size of the pieces. To be entirely sure, use a meat thermometer and take them out when they reach 155 degrees F. 

Why isn’t my chicken crispy?

First, be sure to use mostly cornstarch and just a bit of flour for coating the chicken. It absorbs less oil, resulting in a crispier texture. Then, ensure the oil is hot before adding the chicken to the pan. It should be 350 to 375 degrees F. Also, avoid overcrowding the pan. The chicken needs about ½ inch of space to keep it from getting soggy. I cook mine in batches. Then, let the chicken drain the oil until it is completely done, and do not let it sit in the sauce for too long before serving.  

Why is my orange chicken so sweet?

The most apparent problem is likely the excessive amount of sugar in the sauce. Be cautious with white sugar, as it is usually the culprit. It may also be the orange juice. Avoid using overly sweet orange juice or orange juice concentrate. Taste it first. Better yet, use freshly squeezed orange juice. Reducing the sauce too much can also make it too sweet. Try adding a bit of salt, soy sauce, or chili flakes for extra flavor. 

Why is my orange sauce so runny?

The runny sauce is caused by not cooking it long enough. It must simmer and cook slowly to allow the excess liquid to evaporate. After cooking the sauces for three minutes, I add a cornstarch slurry, consisting of one tablespoon of cornstarch and two tablespoons of water, to thicken the sauce. Then, I let it reduce for five minutes until it’s thick enough before adding the chicken pieces to coat them. 

Overhead shot of crispy Asian orange chicken.

More Asian-inspired dishes:

Loved this recipe? I’d love to hear from you! 💛 Leave a 5-star rating ⭐️ in the recipe card below and share your thoughts in the comments – I read and appreciate every single one!

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Crispy orange chicken bites on top of rice.

Orange Chicken

Orange Chicken is a 30-minute Chinese-inspired dish made with perfectly crispy fried chicken coated in a sweet and savory orange sauce.
4.94 from 16 votes
Print Pin Rate
Course: Main Course
Cuisine: Chinese
Keyword: Orange Chicken
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 658kcal

Ingredients

Chicken:

  • 2 1/2 pounds chicken breasts cut into 1-inch chunks
  • 1 cup cornstarch
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 eggs beaten
  • Canola oil for frying

Orange Sauce:

  • 1 cup orange juice
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 2 tablespoons rice vinegar
  • 1/4 cup soy sauce
  • 1 tablespoon fresh ginger minced
  • 2 cloves garlic minced
  • 1/2 teaspoon red pepper flakes
  • 1 orange zested
  • 1 tablespoon cornstarch

Garnish:

  • Green onions chopped
  • Orange zest

Instructions

Chicken:

  • In a large, shallow bowl, whisk cornstarch flour, salt, and black pepper.
  • Add beaten eggs to another bowl.
  • Pour about 2 inches of canola oil into a deep frying pan and heat it over medium-high heat until it reaches 325-350F.
  • In the meantime, dip the chicken pieces into the beaten eggs.
  • Add the chicken chunks to the cornstarch mixture and toss until they are well-coated. Work in batches.
  • Cook it in batches in the hot oil until golden and crispy.
  • Remove to a plate and set aside.

Orange Sauce:

  • Wipe the pan clean and add orange juice, white and brown sugar, rice vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for three minutes over medium heat.
  • In a small bowl, whisk one tablespoon of cornstarch with two tablespoons of water to form a paste.
  • Add the slurry to the orange sauce and whisk together. Continue cooking for 3-5 minutes or until the mixture begins to thicken.
  • Once the sauce is thickened, reduce the flame to low and stir in orange zest.
  • Add the chicken back to the pan and toss it with the orange sauce. You may reserve some of the sauce to drizzle on rice.
  • Serve it over white rice, sprinkled with green onions and orange zest.

Video

Notes

How to get the crispiest orange chicken

Here are a few tips that can help those who want their chicken to be extra crispy. First, there is double frying. Many people do this for extra crispy fried chicken. Just fry it at 350°F for 2 minutes. Then, let it rest for several minutes. After, fry it again for another minute. Dipping the chicken in carbonated water before flouring it makes the chicken even crisper. This is due to the presence of tiny air bubbles.
Another tip is to add baking powder to the cornstarch or flour mixture. Just a teaspoon is enough. Some say that using rice flour instead of all-purpose flour will provide an even crunchier batter. The most important tip of all, in my experienced opinion, is to let them drain all that excess grease before tossing them in the orange sauce.  

More tips to consider

  • Do not overcrowd the pan. Cook in batches so they are nice and crispy.
  • Toss the chicken pieces in a freezer bag several at a time if making a large batch.
  • Ensure the oil is between 350°F and 375°F before adding the chicken pieces.
  • Prepare everything ahead of time, as cooking moves quickly. 
  • Be careful not to include any white pith when zesting your oranges. 

Nutrition

Calories: 658kcal | Carbohydrates: 70g | Protein: 65g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 263mg | Sodium: 1473mg | Potassium: 1252mg | Fiber: 0g | Sugar: 31g | Vitamin A: 400IU | Vitamin C: 34.4mg | Calcium: 48mg | Iron: 2.5mg
4.94 from 16 votes

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35 Comments

  1. This chicken recipe looks really delicious! I love how it reminds me of my favorite takeout food!

  2. Orange chicken is one of my absolute favorite chinese food dishes. I can’t wait to try to make this myself.

  3. I love unique recipes like this that put a new spin on everyday favorites. Thanks for sharing!

  4. My kids eat this from Panda a lot so it would be great to make it myself and save some money. Plus I know what will be in it

  5. My son would love this chicken. He always gets orange chicken when we go to the Chinese place.

  6. WOW super delicious. And to think you can make this stuff at home and know the quality

  7. This recipe too a lot longer to make than the directions said. It took 1.5 hours.
    But it was very good. My middle child is a picky eater and she even loved it.
    We did not have enough corn starch so i did 1/2 cup of that and replaced the other half with flour. We did not have ginger or the pepper flakes. I will be making this again the correct way.5 stars

  8. I kind of changed this towards ‘keto’ by substituting flour with coconut flour and the sugars with Swerve brown sugar and erythritol…. and had cauliflower rice..

    This was still a great recipe and lowered the carbs to 5g per serving.
    Thank you for sharing..5 stars

  9. This was sooo good. I was going to originally try the instant pot version, but thought this would be more authentic with the crispy chicken. We sautéed red bell pepper, green onions and some bamboo shoots in a wok, took them out then did the chicken. We removed the chicken and then did the sauce and added back in the veggies and chicken. It was delicious, hubby had 2 big bowls!5 stars

  10. I made this tonight and it was delicious!! I sautéed green pepper and purple onion then added sliced chestnuts and canned cubed pineapple to the sauce. Great addition to the recipe! I will make this again!!5 stars

  11. I was craving orange chicken but didn’t feel like getting out so I looked at my pantry and had everything in hand. It was delicious. Perfect meal and…,,, it was easy.

  12. Pretty darn great! I may have placed an excessive amount of orange zing in light of the fact that there was a slight sharpness. I likewise struggled to advise the amount to put something aside for the marinade coat and didn’t have any for leftovers. Darn great first endeavor, however!5 stars

  13. My family LOVED this recipe! I cant believe how authentic it tasted. My son said it tasted just like it came from our favourite Chinese restaurant. 12 outta 10 will make again! Thank you!5 stars

  14. We enjoyed the orange chicken but I do agree with another comment that the orange zest made it a little overpowering. Next time I’ll either leave it out or not use as much as the recipe calls for.
    I did get a little confused with the directions. After you fry the chicken the directions said using the same pot to add the orange juice & other ingredients. Did you mean for the orange juice & the other ingredients to be added to the oil the chicken was fried in? That was a good bit of oil. Or did you mean to clean the pot then add the orange juice & other ingredients!5 stars

  15. In the video she seems to have used a saucepan to complete the recipe. That is what I did too. I put the chicken the sauce and didn’t have to mess up another bowl.

  16. Hi Catalina i am going to try to make your orange chicken recipe my wife is an absolute fan of Chinese orange chicken is it possible that it can be extra crispy by any chance i appreciate your responce , thanks Nick

  17. I always get orange chicken when we do takeout, but this homemade version was NEXT LEVEL! So delicious, and no mystery ingredients. Definitely making again.5 stars

  18. This recipe was so delicious! It was easy to prepare and the entire family loved it, I can’t wait to make it again!!5 stars