Orange Chicken
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Crispy, golden chicken drenched in a sweet and tangy sauce—orange chicken is a Chinese American classic that’s surprisingly simple to master at home.
Orange chicken, a staple from Chinese American restaurants—and a favorite of my kids, especially the version from the fast-food chain Panda Express—features crispy, golden chicken drenched in a sweet and tangy sauce. Despite “orange” leading its name, the citrus flavor in the dish is subtle. The sauce is made from soy sauce, brown sugar, vinegar, and just a hint of orange juice, along with ginger, scallions, and garlic for added depth.
This recipe, similar to General Tso’s chicken in its preparation, might seem daunting, but it’s surprisingly doable at home. Give it a try—I promise, you’ll wow your family and also impress yourself with how delicious it is!
“3 teenage boys and two batches — no leftovers!!”
What You’ll Need To Make Orange Chicken
- Egg: Mixed into the marinade to help the coating stick to the chicken.
- Soy sauce: Adds salty, umami flavor to both the marinade and the sauce.
- Light brown sugar: Sweetens the marinade and sauce while adding a hint of molasses flavor.
- Boneless, skinless chicken thighs, tenderloins, or breasts:Thighs give the juiciest, most flavorful results, but tenderloins are a solid choice if you prefer white meat. Chicken breasts will work too—just be careful not to overcook.
- Distilled white vinegar: Brings a sharp, clean acidity that balances the sweetness in the sauce.
- Orange juice: Adds a subtle sweetness and citrusy kick. Fresh is great, but bottled works fine since you only need a small amount. If you prefer a stronger orange flavor, you can add orange zest to the sauce. However, I strongly advise adding it gradually at the end, starting with just a pinch, so that it doesn’t overpower the dish.
- Chicken broth: Adds savory depth to the sauce.
- Cornstarch: Used twice—for creating a crisp coating on the chicken and for thickening the sauce until it’s glossy.
- Sesame oil: Adds toasty, nutty flavor to the sauce. A little goes a long way.
- Crushed red pepper flakes: Bring a gentle heat to balance the sweet and tangy flavors.
- All-purpose flour and baking soda: Form the base of the crispy coating, helping the chicken fry up golden and light.
- Vegetable oil: Used for shallow-frying the chicken til nice and crispy.
- Ginger, garlic, and scallions: These aromatics build the bold, savory foundation of the sauce.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Marinate the chicken. In a large bowl, beat the egg with the soy sauce and sugar. Add the chicken pieces and toss to coat evenly. Let it sit at room temp for 30 minutes.
Step 2: Make the sauce. In a small bowl, mix the soy sauce, sugar, vinegar, orange juice, chicken broth, cornstarch, sesame oil, and red pepper flakes. Set aside.
Step 3: Coat the chicken. In another bowl, whisk the cornstarch, flour, and baking soda. Sprinkle the mixture over the marinated chicken and toss until the pieces separate and look dry and clumpy.
Step 4: Fry the chicken. In a large nonstick skillet, heat about ¼ inch of oil over medium-high heat to 350°F. Working in 3 batches, shallow fry the chicken until golden brown and crispy, 4 to 5 minutes, flipping once. (Adjust the heat between batches to keep the oil around 350°F—if it gets too cool, the coating will absorb oil and turn greasy; too hot, and it may burn before the chicken cooks through.)
Transfer to a paper towel-lined plate and repeat with the remaining chicken.
Step 5: Make the sauce base. Carefully drain and wipe out the skillet, then add about 1 tablespoon of fresh oil. Over medium heat, cook the ginger, garlic, and scallion whites for 30 seconds, stirring constantly—don’t let them brown. Sautéing the aromatics before adding the sauce builds depth of flavor without needing extra ingredients.
Step 6: Cook the sauce. Add the sauce mixture and bring to a boil. (Give the sauce mixture a quick stir again before pouring it into the pan—cornstarch tends to settle at the bottom.) Let it simmer until thickened and glossy, 2 to 3 minutes. This happens quickly, so keep a close eye on it.
Step 7: Finish and serve. Return the crispy chicken to the skillet and toss until evenly coated in the sauce. Sprinkle with scallion greens, serve, and enjoy!
Video Tutorial
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Ingredients
For the Marinade
- 1 large egg
- 1 tablespoon soy sauce
- ½ teaspoon light brown sugar
- 1½ pounds boneless, skinless chicken thighs (or chicken breasts or tenderloins), cut into 1-inch pieces
For the Sauce
- ¼ cup soy sauce
- ½ cup (packed) light brown sugar
- ¼ cup distilled white vinegar
- ¼ cup orange juice, from 1 orange
- 1 cup chicken broth
- 2 tablespoons cornstarch
- 1½ teaspoons sesame oil
- ¾ teaspoon crushed red pepper flakes
For Coating the Chicken
- 1 cup cornstarch
- ⅓ cup all-purpose flour
- Heaping ¼ teaspoon baking soda
For Cooking and Serving
- Vegetable oil
- 1 tablespoon fresh minced ginger, from a 2-inch knob
- 3 cloves garlic, minced
- 4 scallions, thinly sliced, white and green parts separated
- Rice, for serving
Instructions
- Marinate the chicken: In a large bowl, beat the egg, soy sauce and sugar. Add the chicken to the bowl and toss until evenly coated. Let marinate at room temperature for 30 minutes.
- Make the sauce: In a small bowl, mix the soy sauce, sugar, vinegar, orange juice, broth, cornstarch, sesame oil, and pepper flakes together. Set aside.
- Coat the chicken: In a medium bowl, whisk the cornstarch, flour, and baking soda. Sprinkle over the chicken/marinade mixture and toss until each piece of meat separates and has a dry, clumpy coating.
- Fry the chicken: Line a plate with a few layers of paper towels and set next to the stove. In a large nonstick skillet over medium-high heat, heat about ¼ inch of oil to 350°F. You'll know it's ready when you drop a piece of chicken in, and it sizzles vigorously. Working in three batches so as not to crowd the pan, shallow-fry a third of the coated chicken until golden brown and crispy, 4 to 5 minutes, turning once midway through cooking and adjusting the heat as needed. Transfer the chicken to the paper towel-lined plate. Repeat with the remaining chicken.
- Finish the dish: Carefully drain the oil from the pan and wipe clean with a paper towel. Add about 1 tablespoon of oil. Over medium heat, add the ginger, garlic, and scallion whites. Cook, stirring constantly, for about 30 seconds until fragrant; do not brown. Add the sauce, bring it to a boil, and let it cook until thickened and glossy, 2 to 3 minutes. Add the crispy chicken, tossing until the sauce fully coats it, 1 to 2 minutes. Sprinkle with the dark green scallions and serve over rice.
- Note: Nutritional information was calculated using chicken thighs and assuming approximately 2 tablespoons of the oil is absorbed into the chicken when frying. Rice is not included.
Nutrition Information
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- Per serving (4 servings)
- Calories: 597
- Fat: 18 g
- Saturated fat: 3 g
- Carbohydrates: 66 g
- Sugar: 21 g
- Fiber: 1 g
- Protein: 40 g
- Sodium: 1450 mg
- Cholesterol: 208 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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This was delicious! It was very easy to make due to the instructions that covered each step in detail which were so easy to follow. The coating on the chicken was the best part – crunchy and very flavorful. The sauce was perfect and just sweet enough. All in all – a perfect meal tonight!
There is NO way to go wrong with Orange chicken. I have a hint for those who love to use fresh citrus in recipes. I buy lemons, limes , oranges by the bags at a big box store, rinse/dry and then freeze them. Before thawing, is use my rasp to zest all the good stuff from the peel,- it’s actually easier when they are frozen, set aside, and then put the frozen globe in the microwave on hi for 1/2 minute, turn it , repeat until it is very soft. It releases even more juice, then ream the fruit with a wooden citrus juicer ( reamer) over a strainer to get rid of the soft inner part, or even keep it and use it in the sauce. Unless you are using fruit for aesthetics, you will never be out of fresh fruit or juice, to be used in sauce or slices to be placed i.e slices on baked Lemon Chicken . lime in Coconut Curry Chicken. Fresh Citrus, year round without a trip to the store.
This looks delicious! Can I cook it in an air fryer?
Hi Julie, Unfortunately I don’t think you can cook the chicken in the air fryer – it really needs to be shallow fried to get the right texture. Sorry!
Fantastic. Make all the time now; One of the better dishes I can cook to impress! 🙂
Unfortunately, this recipe was way too complicated for orange chicken! I have used easier recipes and which need less dishes! For me, unfortunately, the sauce was way too sour! The ads also make it complicated to read the recipe correctly. This is why I will no longer go to blogger sites for recipes. I can’t seem to get through all of the ads with ease.
Trader Joe’s sells what you seem to want. Mandarin Orange Chicken.
Panda Express seems like a good option for you. Give it a try!
This is not complicated for most cooks. There are many short cuts to take, but the quality is never the same. Scratch is the only way to go, and you actually know what is in the recipe. I avoid anything on a label that has 10- 15 letters in it. Not good flavor or? safe for our health. Chemicals vs Food.
This was just excellent! Your site is one of the few where I always follow the recipes exactly as written. I always trust that the results.
The best orange chicken i have ever had
This dish was delicious–ALL of my children liked it (and that never happens) so that was huge. They ate every last bit of it and raved over how much they enjoyed it. I would absolutely make this again.
Jenn,
I have yet to try this but hope to this weekend. I plan to make this and your strawberry shortcake recipe. Preparation is needed here to prevent stress so wanted to know if ok to marinate chicken in fridge overnight? I also wanted to know when to add the orange zest if you choose to use it. Do you just sprinkle it prior to eating or add to sauce? Any help would be appreciated.
Yes, it’s fine to marinate it overnight. And for the orange zest, I’d add it to the sauce at the very end (that way, you can do it to taste). Keep in mind that it’s strong in flavor so a little goes a long way!
My adults sons, husband and I loved this. We have made many recipes of yours and they are consistently delicious. Thank you.