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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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Can this be frozen?
I don’t think this is a great candidate for freezing – sorry!
I’m just getting into Asian cooking there are so many types of soy sauce it gets a little overwhelming. What do you recommend for orange chicken?
Hi Bree, I like Kikkoman brand, which you can find in the Asian aisle of most grocery stores. Hope you enjoy the chicken!
I’ve made this several times now and it is awesome. It will be in the rotation for a long time. I also like Jen’s clear instructions.
FIRE!!! We made this tonight and are thrilled. Adding this to my rotation for the future. Blows restaurant orange chicken right outta the water.
I made this dish and usually I do t leave reviews but this dish is amazing! Will definitely make again and again! Thanks for the recipe! Keep em coming!
Wow! Straightforward, easy to understand, delicious recipe! Followed to the letter, very impressed. Thank you. Big fan of your recipes overall!
Hi!
1) can you use more flour and less cornstarch or is that what makes it crispy?
2) is there a way to heat up leftovers without the coating getting soggy?
Thank you!
Hi Doreen, I like the ratio of cornstarch to flour, as the cornstarch gives the breading a lighter texture. That said, you can do what you’ve suggested. And while the leftovers will still taste good, there’s really no way to bring back the crispiness.
This recipe is amazing! It really is better than take out. It’s not quick to whip up but the end result is well worth the work.
How could I make this recipe to reheat and serve later
This is not a great recipe for making ahead – sorry!
Chicken coating gets soggy but leftovers are still really delicious
Our new favorite orange chicken recipe! My husband and both kids, ages 14 and 12, loved it. Thank you, Jennifer!