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Orange chicken feels like comfort food and takeout in one bite. I tried making it at home after a long week, and I was surprised how simple it was.

You can make crispy, golden chicken with sweet, tangy orange sauce at home.

This recipe stands out for its balance of flavors. You get crunch from fried chicken and brightness from orange juice.

Soy sauce, vinegar, and aromatics add savory depth. Once you taste it, you’ll see why it’s a favorite for weeknights and family dinners.

It’s easy to adjust the recipe for your taste. Want it spicier? Just add more chili.

If you like it sweeter, a little extra sugar works. By the end, you’ll have orange chicken that rivals takeout.

Table of Contents

Why You Will Love Orange Chicken Recipe

This recipe gives you crispy, saucy comfort without leaving your kitchen. The sweet, tangy, and slightly spicy flavors make it a dish for any night.

When you make it at home, you control the ingredients. Fresher flavors, less grease, and you can adjust the sauce to your taste.

If you want it sweeter, add more honey. For extra heat, sprinkle in chili flakes.

I love how versatile it is. Serve it with rice, noodles, or roasted veggies.

It pairs with whatever you have, which makes dinner planning easy. Here are a few reasons you’ll want to try it:

Crispy texture from breaded chicken that holds up to sauce.

Simple ingredients you probably already have.
Customizable flavor so you can make it mild or spicy.
Quick cooking time for busy nights.

The leftovers store well, even if the coating softens a bit. The flavor stays great the next day.

How To Make Orange Chicken Recipe

This recipe starts with bite-sized chicken pieces fried until crisp. Then, coat them in sweet, tangy orange sauce.

You’ll need a few pantry staples, some fresh ingredients, and basic kitchen tools.

Ingredients

For the chicken, use boneless, skinless thighs or tenderloins. Thighs stay juicy, but tenderloins are leaner.

Cut them into small cubes for even cooking. To coat, mix flour, cornstarch, salt, black pepper, onion powder, paprika, and ginger powder.

This gives a light, crisp crust. For the sauce, grab fresh orange juice, zest, soy sauce, rice vinegar, brown sugar or honey, garlic, ginger, and cornstarch.

Add chili flakes for heat, or skip them for a milder flavor. Vegetable oil works best for frying.

Instruments

You don’t need fancy tools. A sharp knife and cutting board help you dice the chicken.

Use a mixing bowl to coat the chicken with flour and spices. A whisk helps mix the sauce smooth.

For cooking, a deep frying pan or wok works best. Non-stick pans help with simmering the sauce.

A spider strainer or slotted spoon lifts the chicken from oil. Paper towels or a wire rack help drain the fried chicken.

Step-By-Step Instruction

Cut chicken into ½-inch cubes. Coat with flour, cornstarch, and spices.

Heat oil in a deep pan. Fry chicken in batches for 2–3 minutes until golden. Drain on paper towels.
In a skillet, whisk orange juice, soy sauce, vinegar, sugar, garlic, ginger, zest, and cornstarch. Simmer until thick.
Add fried chicken to the sauce and toss until coated. Let it cook for 1–2 minutes so flavors blend.

Serve hot over rice or noodles. Top with sesame seeds and green onions.

Tips & Tricks

I’ve made orange chicken many times, and a few small steps always make the biggest difference. If you prep right and pay attention to the details, your chicken will turn out crisp and flavorful every time.

Prep first. Chop chicken, measure sauces, and mince garlic before you start. This keeps you from scrambling once things get busy.

Keep oil steady. Fry at about 350°F. If oil is too cool, chicken soaks up grease. Too hot, and it burns outside before cooking inside.
Cook in batches. Don’t crowd the pan. Each piece needs space to fry evenly and stay crispy.
Toss while hot. Add chicken to the sauce right after frying. The heat helps the glaze stick and keeps the coating crunchy.

Adjust the sauce. Taste as you go. Add sugar if it’s too tart, vinegar if it’s too sweet, or chili for heat.

Ingredient Substitute

Sometimes you don’t have every ingredient, but you can still make orange chicken. I swap things often when I want to save time or use what’s on hand.

Here are some simple substitutes you can try:

Orange Marmalade: No orange juice or zest? Marmalade works. It gives strong orange flavor and sweetness.

Rice Vinegar: Swap with white or apple cider vinegar. The flavor changes a bit, but it still adds tang.
Soy Sauce: Use tamari for gluten-free. Coconut aminos work for less sodium.
Cornstarch: Arrowroot or potato starch thicken the sauce just as well.

Chicken: Thighs are juicy, but breast works too. For meat-free, try crispy tofu or mushrooms.

I’ve used these swaps when I didn’t have everything. The dish still tastes great, and you might find a new favorite.

What To Serve With Orange Chicken Recipe

When you make orange chicken, the sides really help the meal. You want something to balance the sweet, tangy sauce and add texture or freshness.

I mix and match sides depending on what’s in my kitchen. Some days I keep it light with veggies, sometimes I go hearty.

Here are a few ideas:

Steamed rice or coconut rice – Rice soaks up the sauce. Coconut rice adds a creamy twist.

Lo mein noodles – Quick to make and a way to add veggies.
Steamed broccoli or bok choy – Greens add crunch and balance richness.
Spicy Sichuan green beans – A little heat goes well with the sweet glaze.

Fried wontons – Crispy and fun, these work as an appetizer.
Cauliflower fried rice – A lighter, low-carb option that still fills you up.
Snap pea salad – Fresh, crisp, and bright, this adds a refreshing bite.

How To Store Orange Chicken Recipe

Orange chicken keeps its best flavor and texture if you store chicken and sauce separately. If you toss them together before chilling, the coating softens.

Here’s what I do:

Refrigerator: Put the cooked chicken in an airtight container. Keep the sauce in a separate jar. Both last about 3–4 days.
Freezer: Freeze cooked chicken (without sauce) in a freezer bag for up to 2 months. Store sauce separately.

When you’re ready to eat, reheat chicken in the oven or air fryer to get it crispy. Warm sauce on the stove until it bubbles, then toss together before serving.

If you’re short on time, you can reheat both in the microwave, but the chicken won’t stay as crunchy. I always keep sauce and chicken apart until the last moment.

Nutritional Value

When you make orange chicken at home, you can pick your own ingredients.

Skip deep frying—bake or pan-sear the chicken instead. You’ll keep the fat lower and the protein up.

A lighter serving (about 116 g) has around 171 calories.

That’s pretty reasonable for a weeknight dinner, right?

Here’s a quick breakdown per serving:

Protein: about 15 g
Carbohydrates: about 16 g
Sugar: around 2–3 g

Fiber: about 1 g
Fat: roughly 5–6 g
Sodium: about 247 mg

You’ll get little bits of vitamins and minerals too.

Orange juice brings about 12% of your daily vitamin C. Potassium comes in at around 185 mg.

Try almond flour or arrowroot instead of the usual batter. That way, you skip some empty carbs.

Pick reduced-sodium soy sauce to keep salt lower.

Natural sweeteners in the sauce can swap out refined sugar. You’ll get the flavor you want, without the extra calories.