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This takeout inspired 30-minute orange chicken recipe has crispy chicken in a bright and flavorful savory-sweet sticky sauce! It’s easier to make than other versions out there.
For another Asian-style favorite at home, try my Beef and Broccoli or Firecracker Chicken recipe next.
Why you’ll love it
When I nailed down the technique of making crispy, irresistibly delicious bites of chicken for Asian-inspired meals, it was a game changer. It’s awesome in my Honey Chicken recipe and equally tasty here in my take on orange chicken!
If you’ve never tried it before, orange chicken sauce is (you guessed it) orange forward, making it delightfully citrusy. It’s complemented by soy sauce, zesty ginger, and garlic. It’s a Chinese-American favorite, and my version is healthier and faster than takeout. Cheaper, too!
What you’ll need
- Chicken – we’re using boneless skinless chicken breasts
- Cornstarch – it’s the magic ingredient to crisp up the exterior of the chicken, and it’s also used to thicken up the sauce
- Olive oil – for sautéing
- Orange juice – to get that signature flavor. I used one with no pulp.
- Soy sauce – this balances everything out and infuses savory flavor
- Lemon juice – a touch of acidity for brightness
- Brown sugar – a hint of sweetness
- Orange zest – for even more citrus goodness
- Ginger – for additional zip
- Garlic – a classic aromatic
- Red pepper flakes – they’re optional but recommended! There’s not enough to make it spicy. It adds a gentle warmth and dimension.
Pro tips
- Prep everything ahead of time since this recipe goes fast once you get started.
- When zesting your orange, ensure that you don’t do it too vigorously. You don’t want to get down to the pith (the white part) since it can be quite bitter.
- Fry the chicken in two batches for best results. A crowded pan won’t produce the browning and crispiness you’re looking for!
How to make orange chicken
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Prep your ingredients. In a medium bowl, season the chicken bites with salt & pepper and toss with cornstarch until coated. Whisk together the sauce ingredients in another bowl. Heat 2 tablespoons of the olive oil in a skillet.
Once the pan is hot, cook half the chicken for 4 minutes, then flip and cook for a few more minutes until lightly browned all over and cooked through. Transfer to a plate, add in more oil to the skillet, and cook the second batch.
Turn off the heat, and pour in the sauce to the skillet. It’ll bubble and thicken quickly. Scrape up any browned bits from the bottom. Return the chicken to the pan, and toss with the sauce.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I keep fresh ginger in my freezer to maximize its shelf life, plus it grates much more easily! I use my Microplane zester for it.
- A splatter guard will help minimize clean-up, so I highly recommend it.
- My 10.25″ Le Creuset skillet is a great size for making this orange chicken recipe.
- It’s easy to flip the chicken pieces using a pair of kitchen tongs.
Substitutions and variations
- Since this has been tested extensively for technique and taste, I’d recommend cooking it as written the first time and make any changes after trying it once.
- This recipe should also work with boneless skinless chicken thighs if you prefer.
- You can definitely use freshly squeezed orange juice if desired.
What to serve with orange chicken
- For a filling and satisfying meal, serve over steamed rice or noodles. I like jasmine rice, and you can use your favorite noodles e.g. lo mein, Udon, or rice noodles. This Easy Fried Rice is a great option too!
- Feel free to garnish with sesame seeds along with the chopped fresh scallions.
- This Easy Vegetable Stir Fry is a good option as well if you want another Asian-style dish.
Leftovers and storage
- Store leftover homemade orange chicken for 3-4 days in the fridge in an airtight container.
- Reheat in a saucepan over a low heat until warmed through.
- Freezing will definitely affect the crispiness of the chicken, but if you don’t mind that, freeze it for up to 3 months.
More Asian-inspired recipes
I hope you enjoy this easy orange chicken recipe! Leave a star rating and review in the comments below if you made it and/or ask any questions. You can also find me on Instagram.
Easy Orange Chicken
Ingredients
- 2 large boneless skinless chicken breasts
- Salt & pepper to taste
- 3 tablespoons cornstarch
- 3 tablespoons olive oil divided
- Chopped scallions optional, for serving
Sauce:
- 3/4 cup orange juice see note
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- 1/4 cup (packed) brown sugar
- 1 tablespoon cornstarch
- Zest from 1 orange see note
- 1/2 teaspoon grated fresh ginger
- 2 cloves garlic minced
- 1/4 teaspoon crushed red pepper flakes optional
Instructions
- With this recipe, it's important to prep everything ahead of time as the cooking part goes fast. Cut the chicken into bite-size pieces and place it in a medium bowl. Season with some salt & pepper and sprinkle the cornstarch over it. Toss until coated.
- Add the sauce ingredients to another bowl and whisk together.
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat for a few minutes.
- Once the pan is HOT, add half of the chicken to the skillet and ensure each piece isn't crowded so it browns better. Cook for 4 minutes and then flip, using cooking tongs, and cook another 3-4 minutes or so. Chicken should be browned and cooked through (165F). For the second batch, add another tablespoon or so of olive oil to the pan. Transfer the chicken to a plate once it's done.
- Turn the burner off, and pour the sauce into the skillet. The pan should still be screaming hot, so the sauce will thicken in about a minute. As the sauce bubbles, stir/scrape it to loosen any browned bits on the bottom of the pan. Add the chicken back in and toss to coat. Serve immediately.
Notes
- For the orange juice, I use a Simply Orange brand variety with no pulp. You can use freshly squeezed orange juice if you prefer.
- For the orange zest, I would not go over 1 tablespoon unless you want it very orangey. 1/2-3/4 tablespoon or so will be fine (one medium orange). Oranges vary in size, so you don’t need to be too precise.
- I love to serve this recipe with rice, but that’s totally optional! I typically measure out 1 cup of uncooked rice to serve 4, but feel free to make as much rice as you normally do. Start the rice before the chicken so that it’s ready at the same time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was excellent! We loved it. Kept thinking, “I should add this or that,” but NO, it’s perfect as written. Will definitely make again soon!
Thank you so much, Amy!
I made the orange chicken last night for dinner. It was fabulous, and so easy! It even looked like the pictures. Love all your recipes, and your kitties!
Aww thank you, Linda!! XO
Excellent and easy to follow, BUT I must admit that I didn’t follow the exact instructions. It still turned out good, but I now know I should have prepped everything ahead, as advised. Also, as advised by Natasha, do take it easy with the zest. My family enjoyed it; my daughters agreeing its as good as the restaurant version.
Thanks, Tim!!
So good! The sauce came out great! I used 1/4 of brown sugar for me and it was perfect! Served it over rice with spinach and zucchini on the side. I didn’t have much time to make the chicken from scratch, so I used frozen premade which I warmed up in the oven first. Delicious recipe! A keeper!
Thanks, Larissa!
Can I sub frozen orange juice concentrate for oj? Bought it for a different recipe I didn’t love.
I would add a bit of water to it to make it more like OJ so it isn’t too cloying. Or reduce the sugar in the recipe a bit. It’s hard to guess without testing.
Can you prep the sauce in advance??? Like earlier in the day??
That should be fine!
Fantastic Dinner. For the first time in a long time, my husband had more than one helping. In fact he had 3!!
Easy to prep and easy to make.
It was so good and EASY.
I hate cooking so this was just a great find for a wonderful meal.
Thank you so much, Janet!
This is the worst recipe for orange chicken I have ever seen. Its just not correct way how to do that…
Oh?
I love this recipe! I’ve shared it with friends and family. I’ve cooked it for a meal train. My 4 year old likes it (minus the spice). Everyone compliments it and raves about how delicious it is. It is a total 5 star recipe in my book. Cooks so quickly and keeps well (even though we rarely have leftovers).
Thank you, Kayla!!
Great recipe, made it a few times now for the fam. Would it be possible to cook the chicken in oven prior and then rewarm in the sauce?
Hi Tim! Glad it’s a fave! Hmmm I am not sure on timing or temperature – sorry!