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.

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:

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