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This orange chicken recipe features crispy, golden chicken drenched in a sweet and tangy sauce—a Chinese American classic that’s surprisingly simple to master at home.
Orange chicken is a Chinese American restaurant favorite—and a favorite of my kids, especially the version from Panda Express. Despite “orange” leading its name, the citrus flavor in the dish is subtle. The sauce gets its sweet-tangy flavor from soy sauce, brown sugar, vinegar, and just a hint of orange juice, along with ginger, scallions, and garlic for added depth.
Similar to General Tso’s chicken in its preparation, this recipe might seem daunting, but it’s surprisingly doable at home. The chicken is shallow-fried rather than deep-fried, and once everything is prepped, the dish comes together quickly. 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
- Marinade: Egg, soy sauce, and a touch of brown sugar lightly season the chicken and help keep it tender and juicy.
- Chicken: Boneless, skinless chicken thighs are ideal for their richness and moisture, but breasts or tenderloins work well too when cut into bite-size pieces.
- Sauce: Soy sauce, brown sugar, vinegar, orange juice, and chicken broth create a sweet-savory, citrusy glaze, thickened with cornstarch and finished with sesame oil and red pepper flakes.
- Coating: A blend of cornstarch, flour, and a pinch of baking soda creates a light, craggy coating that fries up crisp and golden.
- For cooking and serving: Vegetable oil is used for frying, while ginger, garlic, and scallions add flavor at the end; serve over steamed rice to soak up the sauce.
- Jump to the printable recipe for precise measurements
How To Make Orange Chicken
Marinate the chicken: Beat the egg with the soy sauce and sugar, then add the chicken and toss until every piece is evenly coated. Set aside to marinate while you prepare the remaining ingredients.
Make the sauce: Whisk the sauce ingredients together until smooth and set aside. Give it another stir before using, as the cornstarch will settle to the bottom.
Coat the chicken: Whisk the cornstarch, flour, and baking soda together, then sprinkle the mixture over the marinated chicken. Toss until the pieces separate and the coating looks dry and clumpy.
Fry the chicken: Heat a shallow layer of oil in a large nonstick skillet to 350°F. Working in batches so you don’t crowd the pan, fry the chicken until crisp and golden, turning once. Keep an eye on the oil temperature as you go—if it gets too cool, the coating can turn greasy; too hot, and the chicken may brown before it cooks through. Transfer to a paper towel-lined plate to drain.
Finish the sauce: Carefully drain and wipe out the skillet, then add a little fresh oil. Cook the ginger, garlic, and scallion whites just until fragrant, without letting them brown. Pour in the sauce and simmer until thickened and glossy. It will thicken quickly, so keep an eye on it.
Finish the dish: Return the crispy chicken to the skillet and toss until every piece is coated in the glossy sauce. Sprinkle with the scallion greens and serve right away.
Video Tutorial
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Orange Chicken
Ingredients
For the Marinade
- 1 large egg
- 1 tablespoon soy sauce
- ½ teaspoon light brown sugar
- 1½ lb boneless, skinless chicken thighs (or chicken breasts or tenderloins), cut into 1-in (2.5-cm) 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-in (5-cm) 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-in (6-mm) of oil to 350°F (175°C). 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.
Notes
Nutrition Information
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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Hello Jenn!
I do not write many reviews but had to – We absolutely loved this recipe! I made it on a week night. A bit time intensive for a week night but several steps I could have prepped the morning of, to make ready for the afternoon (mixing the sauce and dry ingredients in respective bowls). Instead of chicken thighs, I had chicken breasts on hand. I had a few sad scallions, which I added, omitted the red pepper (youngest has no heat tolerance) but otherwise followed your recipe closely. Grated garlic and ginger paste from a tube were my time savors. Next time I make this, I will add a bit more salt but that is my personal preference. Giving you five because I would have loved a bit more scallions and some heat as your recipe suggested. Thank you for sharing!
Christina and Family
Jen, I made the Orange Chick recipe tonight. Turned out gret! Made a few adjustments. Same amount of chicken but doubled the sauce and added about a tablespoon of orange zest. To that I wanted some veggies- put in broccoli, peas and slaw mix. Thanks so much for the recipe! Loved it and will make it again.
I made this and can’t rave enough about it. The perfect blend of sweet, tangy and savory! This recipe is better than most restaurant orange chicken dishes. WOW. Two friends were so impressed with it they both had seconds and asked for the recipe. And they never have seconds!
This recipe is TRULY better than takeout! Chef’s kiss!! Followed recipe exactly.
Perfect. I photographed but no where to include.
Hi Judith, Glad you liked it! Unfortunately, the blog isn’t set up to receive pictures but you can email them to me at jennifer@onceuponachef.com, or if you’re on Instagram, you can share it there; be sure to tag me @onceuponachef!
This orange chicken recipe has officially replaced our takeout cravings – so so so good! It’s perfect as is, but I did add some bell peppers to sneak in some extra veggies. Thank you Jen for another fantastic dinner. Your recipes always deliver!
This was delicious! I love how the chicken came out it. It was lightly battered and crispy after I fried it. I added more orange juice and zest to the sauce and it was really good! Will definitely make again!
I have made this recipe a few times over the past year and it is amazing! Just now realizing I haven’t reviewed it. Orange chicken is my go-to when ordering Chinese takeout so I was ecstatic when Jenn developed this recipe. Chicken maintains its crispiness after being tossed in the sauce. The sauce is so delicious and full of great flavor. I do add some orange zest to really amp up the flavor. Fabulous dish!
Wow. This recipe is incredible. I prepped everything in the morning, marinating the chicken in the refrigerator for several hours until returning from work, making it seem much less labor intensive than doing it all at once. This recipe made me feel like a master chef, it came out perfect and very much enjoyed by all of us. No changes, No omissions, No additions….you got it JUST right!
Stunningly good. Nice presentation on the plate and an explosion of flavor on the palette. Thank you!
Just delicious. Not much more to say!!