I have to tell you, orange chicken holds a special place in my heart. The first time I tried making it at home was after a long day when nothing else sounded good. I wanted something comforting, yet flavorful, but without spending hours in the kitchen.
The results? Unbelievable! This orange chicken turned out crispy, sweet, tangy, and absolutely restaurant-worthy. Trust me, once you make it, there’s no going back to takeout. Plus, it’s quicker and healthier when you do it yourself! Give this Easy Orange Chicken Recipe a try—not only will it amaze your taste buds, but it’s also deceptively easy to whip up.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Kitchen Tools You’ll Need
You don’t need fancy equipment for this recipe, but having the right tools can make things simpler. Here’s what you’ll need:
- Non-stick frying pan or wok for even cooking and stir-frying.
- Mixing bowls for marinating the chicken and combining the ingredients.
- Whisk to mix the sauce without lumps.
- Sharp knife and cutting board to dice the chicken into bite-sized pieces.
- Tongs or slotted spoon for flipping and removing the chicken from the pan.
- Measuring cups and spoons to get the sauce ingredients just right.
- Optional but helpful? A kitchen thermometer to ensure your oil is at the perfect frying temperature.
Having these on hand makes cooking swift and hassle-free!
Ingredients
Here’s your shopping list for this quick and easy orange chicken recipe. Most of these are pantry staples, but I’ve also included substitutes!
Chicken Coating
- 2 lbs boneless chicken breast or thighs
- 1 egg
- 1/2 cup cornstarch or potato starch
- 1/2 cup all-purpose flour
- A pinch of salt and pepper
- 1/2 cup fresh orange juice
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 tablespoon grated ginger
- 3 garlic cloves, minced
- 1/3 cup brown sugar or honey
- 1 teaspoon chili flakes or chili paste
- 2 teaspoons cornstarch mixed with water
- Sliced green onions
- Sesame seeds
- Fresh orange zest
Feel free to swap sugar with honey for a healthier twist or adjust the chili for spice!
How to Make Easy Orange Chicken?
Step 1: Prep the Chicken
Dice your chicken into small, bite-sized cubes. Season them lightly with salt and pepper. Crack the egg into a bowl and whisk it. Dip each chicken piece into the egg, then coat generously with a mix of cornstarch and flour.
Step 2: Fry It Up
Heat oil in a pan over medium-high heat. A depth of about two inches is best for frying. Fry the coated chicken pieces in batches. Cook for 4-5 minutes until crispy and golden. Remove them from the pan and set aside on a paper towel-lined plate to drain excess oil.
Step 3: Whip Up the Sauce
While the chicken cools, grab a saucepan. Combine the orange juice, soy sauce, rice vinegar, brown sugar, ginger, and garlic. Heat the mixture on medium, stirring often. Add the chili paste (if using) for a little kick. To thicken, mix the cornstarch with water and pour it into the saucepan. Cook until the sauce becomes thick and glossy.
Step 4: Combine for Magic
Add the fried chicken pieces to the orange sauce and toss until every piece is coated perfectly. Allow it to simmer for 3 minutes to soak up all that flavor.
That’s it! Your orange chicken is good to go.
Serving Ideas
This orange chicken is delicious on its own, but here are some pairing suggestions to elevate it into a full meal!
- Serve it over steamed white rice or fried rice for a classic combo.
- Pair with stir-fried veggies like broccoli, snap peas, or bell peppers for color and health.
- Garnish with orange zest, finely chopped green onions, or toasted sesame seeds for an extra layer of flavor and crunch.
- Want to try something unique? Wrap it in lettuce leaves for a fresh and fun twist!
Don’t be afraid to get creative.
Tips to Level Up Your Recipe
- Marinate for Flavor Boost: Marinate your chicken in a bit of soy sauce and garlic before frying.
- Healthier Version: Skip frying and bake the chicken pieces at 400°F for 20 minutes, flipping halfway through.
- Extra Crispy Chicken? Double-coat the pieces in cornstarch-flour mix for an irresistible crunch.
- Customizable Sauce: Add pineapple chunks or swap orange juice with mandarin juice for variations.
Little tweaks can bring big changes to this recipe!
Nutritional Details
A serving of this scrumptious orange chicken contains approximately:
- Calories: 380
- Protein: 28g
- Carbohydrates: 42g
- Fat: 12g
Note that these values are approximate and vary with portion size or substitutions.
Leftovers & Storage Tips
Got leftovers? Here’s how to store and enjoy them later!
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Orange chicken can freeze well. Just keep the sauce and chicken separate if possible, and reheat them together in a pan.
- Reheating Tip: Avoid microwaving to keep the chicken crispy. Use a skillet over medium heat instead.
Enjoy it as good as fresh!
Easy Orange Chicken Recipe
Ingredients
- 2 lbs boneless chicken breast or thighs
- 1 egg
- 1/2 cup cornstarch or potato starch
- 1/2 cup all-purpose flour
- A pinch of salt and pepper
- 1/2 cup fresh orange juice
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 tablespoon grated ginger
- 3 garlic cloves minced
- 1/3 cup brown sugar or honey
- 1 teaspoon chili flakes or chili paste
- 2 teaspoons cornstarch mixed with water
- Sliced green onions
- Sesame seeds
- Fresh orange zest
Instructions
- Dice your chicken into small, bite-sized cubes. Season them lightly with salt and pepper.
- Crack the egg into a bowl and whisk it. Dip each chicken piece into the egg, then coat generously with a mix of cornstarch and flour.
- Heat oil in a pan over medium-high heat. A depth of about two inches is best for frying.
- Fry the coated chicken pieces in batches. Cook for 4-5 minutes until crispy and golden. Remove them from the pan and set aside on a paper towel-lined plate to drain excess oil.
- While the chicken cools, grab a saucepan. Combine the orange juice, soy sauce, rice vinegar, brown sugar, ginger, and garlic.
- Heat the mixture on medium, stirring often. Add the chili paste (if using) for a little kick.
- To thicken, mix the cornstarch with water and pour it into the saucepan. Cook until the sauce becomes thick and glossy.
- Add the fried chicken pieces to the orange sauce and toss until every piece is coated perfectly. Allow it to simmer for 3 minutes to soak up all that flavor.
Notes
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Orange chicken can freeze well. Just keep the sauce and chicken separate if possible, and reheat them together in a pan.
- Reheating Tip: Avoid microwaving to keep the chicken crispy. Use a skillet over medium heat instead.
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