Name: Homemade Orange Chicken
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Chinese-American
Ingredients: 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces; 2 eggs, beaten; 1/2 cup cornstarch; 1/2 cup all-purpose flour; 1/2 tsp salt; 1/4 tsp pepper; 1/2 tsp garlic powder; Neutral oil, for frying; For the Orange Sauce:; 3/4 cup fresh orange juice; 1 tbsp orange zest; 3 tbsp soy sauce; 2 tbsp rice vinegar; 1/3 cup brown sugar; 2 cloves garlic, minced; 1 tsp ginger, minced; 1/4 tsp red pepper flakes (optional); 1 tbsp cornstarch; 2 tbsp water

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Homemade Orange Chicken is one of those dishes I turn to when I want something crispy, saucy, and packed with flavor—without ordering takeout. It features tender chunks of chicken fried to golden perfection and coated in a sticky, sweet, and slightly tangy orange sauce. It’s everything I love about Chinese takeout, made fresh in my own kitchen.

Why You’ll Love This Recipe

I love this recipe because it hits all the right notes—crunchy, sweet, savory, and citrusy. The chicken stays juicy inside while the outside stays crispy even after tossing in the sauce. I can control the sweetness and spice levels, and it’s surprisingly easy to pull together. It’s also a crowd-pleaser—I’ve made it for weeknight dinners, parties, and even meal prep, and it never lasts long.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

Boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
Eggs
Cornstarch
All-purpose flour
Salt
Pepper
Garlic powder
Neutral oil (for frying)

For the Orange Sauce:

Fresh orange juice
Orange zest
Soy sauce
Rice vinegar
Brown sugar
Garlic, minced
Ginger, minced
Red pepper flakes (optional, for heat)
Cornstarch (for thickening)
Water

directions

I start by preparing the chicken. I season it with salt, pepper, and garlic powder, then coat each piece in a mixture of flour and cornstarch after dipping it in beaten eggs.
I heat oil in a deep skillet or pan and fry the chicken in batches until golden brown and crispy. Then I drain them on paper towels while I make the sauce.
In a small saucepan, I whisk together orange juice, zest, soy sauce, rice vinegar, brown sugar, garlic, ginger, and red pepper flakes.
I bring the sauce to a simmer over medium heat. Then I mix cornstarch with water to create a slurry and add it in, stirring until the sauce thickens to a glossy consistency.
I toss the fried chicken pieces in the warm orange sauce until fully coated.
I serve it hot, usually over steamed rice and topped with green onions or sesame seeds for extra flavor and color.

Servings and timing

This recipe serves about 4 people. From start to finish, it takes around 40 minutes—20 minutes for prep and 20 minutes to cook.

Variations

I sometimes add vegetables like broccoli or bell peppers to the dish to make it more of a stir-fry.
For a spicier version, I add more red pepper flakes or a spoonful of chili garlic sauce to the orange glaze.
I use chicken breast when I want a leaner option, but thighs stay juicier and are my go-to.
For a healthier twist, I skip frying and bake or air-fry the chicken until crispy, then toss it in the sauce.
I occasionally swap orange juice for mandarin juice or add a splash of pineapple juice for a fruitier variation.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat to keep the chicken crispy, adding a splash of water if needed to loosen the sauce. The microwave works too, but it softens the coating a bit.

FAQs

Can I make this recipe gluten-free?

Yes, I can use gluten-free soy sauce (tamari) and swap the flour for a gluten-free alternative. Cornstarch is naturally gluten-free, so that stays the same.

What’s the best orange juice to use?

I prefer freshly squeezed orange juice for the brightest flavor, but store-bought works too. I avoid juice with added sugar since the sauce already includes brown sugar.

How do I keep the chicken crispy?

I make sure the oil is hot enough before frying (around 350°F) and avoid overcrowding the pan. I also toss the chicken in sauce just before serving to preserve the crunch.

Can I freeze orange chicken?

I don’t recommend freezing it fully assembled, as the coating can get soggy. But I can freeze the cooked chicken and the sauce separately, then reheat and combine when ready to eat.

Can I double the sauce?

Absolutely. I like a saucier dish, so I sometimes double the sauce portion, especially when I’m serving the chicken over rice or noodles.

Conclusion

Homemade Orange Chicken is one of my favorite ways to bring bold takeout-style flavor to my table. It’s crispy, saucy, and packed with sweet citrus flavor that I just can’t resist. Once I learned how easy it was to make at home, I stopped ordering it out—it’s that good.