My homemade Orange Chicken recipe is better than takeout, and it only takes about 30 minutes to make! It starts with the most flavorful orange sauce for chicken, made from scratch with orange juice, garlic, ginger, and more. Coat juicy chicken breasts in the sauce, cook it up in a pan until crispy, and serve with rice, noodles, or your other favorites!
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What’s in This Orange Chicken Recipe?
I just love nights that call for take out. But I also love the nights where we make it at home instead, saving money and not sacrificing anything on flavor. My homemade version of Orange Chicken is one of my favorite ways to have a simple dinner in on a busy weeknight.
- Cornstarch: Pulls double-duty to thicken up the sauce and help create a crispy coating on the chicken.
- Orange: You’ll need the zest of 1 and the juice of 4 fresh oranges for a punchy flavor.
- Sugar: Granulated sugar helps to sweeten the sauce.
- Vinegar: Rice vinegar adds a balancing acidity to the sauce.
- Soy Sauce: Low-sodium soy sauce adds umami flavor without adding too much salt.
- Ginger + Garlic: These classic Asian spices add depth of flavor to the dish.
- Chicken: Boneless, skinless chicken breasts are cut into bite-sized pieces and cooked to tender perfection.
- Eggs: Help create a crunchy coating on the chicken.
Notes from the Test Kitchen
Tender morsels of crispy chicken are coated in a sweet and tangy orange sauce, then served over rice for an easy weeknight meal that rivals my favorite takeout spot!
Variations on Orange Chicken Sauce
I’ve found that a fun way to change up the flavor of this sauce is to experiment with different kinds of oranges. I used classic naval oranges in this recipe, but you could use cara cara or blood oranges for a slightly sweeter flavor with notes of raspberry! Yum!
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How to Store and Reheat
I store leftover orange chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second increments until warmed through.
How to Freeze
Freeze cooked chicken in the orange sauce, in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
I serve this tasty takeout dish with rice, sesame seeds, and sliced green onion for a simple meal. I’ve also served it up with other takeout classics, like chicken fried rice, vegetable lo mein, egg rolls, and crab rangoon.
Orange Chicken Recipe
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Ingredients
For the Sauce
- 2 tablespoons cornstarch + 2 tablespoons water
- 1 cup freshly squeezed orange juice (from 4 oranges)
- 2 tablespoons freshly grated orange zest (from 1 orange)
- ⅓ cup granulated sugar
- 2 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon sriracha optional (more or less to taste)
- 2 cloves garlic minced
- ¼ teaspoon ground ginger
For the Chicken
- 1½ pounds boneless, skinless chicken breasts
- ½ cup cornstarch
- 2 large eggs
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons vegetable oil plus more if needed
For Serving
- 2 cups cooked white rice
- Sesame seeds optional, for garnish
- Sliced green onions optional, for garnish
Instructions
- Make the sauce: In a small bowl, whisk the cornstarch and water together. Set aside. Give this slurry mixture another stir before adding to the sauce.2 tablespoons cornstarch
- Stir together the orange juice and zest, sugar, rice vinegar, soy sauce, sriracha, garlic, and ginger in a small saucepan and bring to a simmer. Cook for 2-3 minutes until the sauce is fragrant.1 cup freshly squeezed orange juice, 2 tablespoons freshly grated orange zest, ⅓ cup granulated sugar, 2 tablespoons rice vinegar, 2 tablespoons low-sodium soy sauce, 1 teaspoon sriracha, 2 cloves garlic, ¼ teaspoon ground ginger
- Remove from the heat and stir in the cornstarch slurry. Return to a simmer while whisking constantly. Once thickened, remove from the heat and set aside.
- Pat the chicken dry and cut it into 1-inch cubes.1½ pounds boneless, skinless chicken breasts
- Add the cornstarch to a shallow bowl.½ cup cornstarch
- In another shallow bowl, whisk the eggs, salt, and pepper together.2 large eggs, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
- Working in batches, toss the chicken in the cornstarch to coat. Shake off any excess and toss it in the egg mixture. Shake off any excess and set the chicken aside on a plate. Repeat until all the chicken is breaded.
- In a large skillet, heat the oil over medium-high heat. Add in the chicken, working in batches if needed, and cook until the underside is golden, about 3-4 minutes. Flip the pieces and cook until the second side is golden and the chicken is cooked through. Repeat with remaining chicken, if needed.2 tablespoons vegetable oil
- If you cooked the chicken in batches, return any chicken to the pan. Add in the sauce and toss to combine.
- Serve over rice with a garnish of sesame seeds and green onions.2 cups cooked white rice, Sesame seeds, Sliced green onions
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- You can use an equal amount of chicken thighs in this recipe if desired.
- For a spicier sauce, add more sriracha.
- Remove the sauce from the heat as soon as it begins to thicken. Cornstarch works fast, and you don’t want to end up with a gloppy sauce!
- Nutritional information does not include optional garnishes.
Nutrition Information
How to Make Orange Chicken Step by Step
Make the Sauce: In a small bowl, whisk 2 tablespoons of cornstarch and 2 tablespoons of water together. Set aside. Give this slurry mixture another stir before adding to the sauce. Stir together 1 cup of freshly squeezed orange juice, 2 tablespoons of freshly grated orange zest, ⅓ cup of granulated sugar, 2 tablespoons of rice vinegar, 2 tablespoons of low-sodium soy sauce, 1 teaspoon of sriracha, 2 cloves of minced garlic, and ¼ teaspoon of ground ginger in a small saucepan and bring to a simmer. Cook for 2-3 minutes until the sauce is fragrant. Remove from the heat and stir in the cornstarch slurry. Return to a simmer while whisking constantly. Once thickened, remove from the heat and set aside.
Dredge the Chicken: Pat 1½ pounds of boneless, skinless chicken breasts dry and cut it into 1-inch cubes. Add ½ cup of cornstarch to a shallow bowl. In another shallow bowl, whisk 2 large eggs, ½ teaspoon of kosher salt, and ½ teaspoon of ground black pepper together. Working in batches, toss the chicken in the cornstarch to coat. Shake off any excess and toss it in the egg mixture. Shake off any excess and set the chicken aside on a plate. Repeat until all the chicken is breaded.
Cook the Chicken: In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add in the chicken, working in batches if needed, and cook until the underside is golden, about 3-4 minutes. Flip the pieces and cook until the second side is golden and the chicken is cooked through. Repeat with remaining chicken, if needed.
Toss and Serve: If you cooked the chicken in batches, return any chicken to the pan. Add in the sauce and toss to combine. Serve over 2 cups of cooked rice with a garnish of sesame seeds and green onions.
It is a takeout staple made from crispy battered chunks of chicken tossed in a sweet orange-based sauce.
Orange chicken was invented in 1987 by executive chef Andy Kao of Panda Express.
Orange chicken is a Chinese-American dish, meaning that it was created by Chinese immigrants living in America.
Both dishes include fired chunks of chicken, but the sauces are different. Orange sauce is fruity, sweet, and tangy; whereas General Tso’s sauce is sweet, sour, and spicy!
No, this dish is not spicy. However, you can make it spicy by adding more sriracha.
Not really! This recipe is full of fats, carbs, and sugars, so enjoy it in moderation!
