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!
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.
Table of contents
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.
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
- 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.
Dip: Working in batches, I dip the chicken in the beaten eggs.
Toss: After that, I toss it in the cornstarch mix.
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.
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.
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.
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.
Serve: Then serve it with green onions and orange zest on top.
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.
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.
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.
Frequently Asked Questions:
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.
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.
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.
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.
More Asian-inspired dishes:
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Orange Chicken
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.