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Orange Chicken is the takeout classic my kids request by name, and this copycat is crispier and saucier than anything from the mall food court. I make it on Friday nights when we want a fakeout-takeout feast without the delivery fee. If you love a good copycat like our sweet and sour chicken, this glossy orange version is about to be your new favorite.
Crispy fried chicken tossed in a sweet, tangy orange sauce comes together in about 30 minutes.
Orange Chicken Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 20 minutes
- ⏳ Total Time: 30 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 453kcal
- 🌶️ Flavor Profile: Sweet, tangy, and a little spicy
- ✋ Difficulty: Easy, ready in 30 minutes, like our beef and broccoli
Quick Answer
Coat bite-size chicken pieces in a simple egg and cornstarch batter, then fry them until golden and crispy. Whisk together a quick sauce of orange juice, sugar, vinegar, soy sauce, ginger, garlic, and a little cornstarch, then simmer until it thickens and turns glossy. Toss the crispy chicken in the warm sauce, garnish with scallions and orange slices, and serve over rice. The whole dish comes together in about 30 minutes.
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Why This Recipe Works
Click to see the technique science
- Cornstarch is the crunch. An egg and cornstarch coating fries up shatteringly crisp and stays crunchy even after a coat of sauce.
- Real orange juice. Fresh orange juice gives the sauce a bright, natural citrus flavor that bottled versions just cannot match.
- A cornstarch slurry thickens fast. A little cornstarch in the sauce makes it glossy and clingy in minutes, no long reduction needed.
- Fry in batches. Cooking the chicken in a single layer keeps the oil hot so every piece turns golden, not greasy.
- Toss right before serving. Adding the sauce at the last second keeps the coating crisp and the chicken juicy.
- Easy to control the heat. A pinch of red pepper flakes adds just enough kick, and you can dial it up or down to taste.
Why You’ll Love This Recipe
- It is crispier, fresher, and cheaper than ordering takeout.
- It comes together in about 30 minutes for an easy weeknight win.
- It is a perfect partner for our lo mein or a big bowl of rice.
Key Ingredients
Simple pantry staples and a little fresh orange juice are all you need. Here is what each one does.
- Chicken tenderloins: Tender and quick-cooking, cut into bite-size pieces for the perfect crispy-to-sauce ratio.
- Eggs and cornstarch: The two-ingredient coating that fries up light and shatteringly crisp.
- Orange juice: The star of the sauce, bringing bright, fresh citrus flavor. Fresh squeezed is best.
- Soy sauce and vinegar: Salty and tangy notes that balance the sweetness of the sauce.
- Ginger, garlic, and red pepper: The aromatics and a little heat that give the sauce its signature savory kick.
See recipe card for exact quantities.
Variations and Substitutions
This orange chicken is easy to customize to your taste.
- Bake or air-fry the coated chicken instead of frying for a lighter version.
- Use boneless chicken thighs in place of tenderloins for extra juicy bites.
- Add steamed broccoli or snap peas to the sauce to sneak in some veggies.
- Serve it with our coconut rice or lo mein to round out the meal.
How to Make Orange Chicken
- Whisk the eggs and cornstarch together into a smooth batter.
- Add the bite-size chicken pieces and toss until fully coated.
- Fry the chicken in hot oil in batches until golden and cooked through, then drain.
- Whisk the orange juice, sugar, vinegar, soy sauce, ginger, garlic, and cornstarch in the skillet and simmer until thickened.
- Toss the crispy chicken in the warm sauce, garnish with scallions, and serve.
Recipe Tips & Tricks
- Keep the oil hot. Fry in small batches so the temperature stays high and the chicken crisps instead of steaming.
- Cut the chicken evenly. Uniform bite-size pieces cook at the same rate so nothing dries out.
- Use fresh orange juice. It makes the brightest, most natural-tasting sauce.
- Do not sauce too early. Toss the chicken in the sauce right before serving to keep it crispy.
- Cook to 165 degrees. An instant-read thermometer takes the guesswork out of perfectly cooked chicken.
- Adjust the heat. Add more or less red pepper flake to make it as mild or spicy as you like.
Serving Ideas and Suggestions
Orange Chicken is best served hot over a bed of fluffy white rice so all that glossy sauce has something to soak into. Garnish with sliced scallions and a few fresh orange segments for that restaurant look.
Make it a full fakeout-takeout spread with our lo mein, beef and broccoli, or kung pao chicken. A side of coconut rice never hurts either.
Leftovers keep in the fridge for up to 3 days. Reheat in a hot skillet to bring back some of the crispiness, and add a splash of water to loosen the sauce if needed.
Orange Chicken FAQs
Orange Chicken sauce is made with orange juice, sugar, white vinegar, soy sauce, ground ginger, garlic, red pepper flakes, and a little cornstarch to thicken it. It simmers into a sweet, tangy, glossy glaze in just a few minutes.
To keep Orange Chicken crispy, fry the coated pieces in hot oil in batches, drain them well, and toss them in the sauce right before serving. Saucing too early softens that crunchy coating.
Yes. For a lighter Orange Chicken, bake the coated pieces at 400 degrees or air-fry them until golden and cooked through, then toss in the warm sauce. The texture is a little less crispy than frying but still delicious.
Orange Chicken is classic over white or fried rice, but it is also great with lo mein, coconut rice, or steamed vegetables. Round it out with other takeout favorites for a full spread at home.
You can fry the chicken and make the sauce separately ahead of time, then reheat and toss them together right before serving. This keeps the Orange Chicken from getting soggy as it sits.
Store leftover Orange Chicken in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet or air fryer to bring back the crispiness, adding a splash of water to loosen the sauce.
Craving more takeout at home? Make our sweet and sour chicken next.
Orange Chicken
Ingredients
- 1.5 pounds chicken tenderloins
- 3 large eggs
- ½ cup cornstarch
- Vegetable oil for frying
For the sauce:
- 1 1/3 cups orange juice
- ½ cup sugar
- 2 tablespoons white vinegar
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- ¼ teaspoon ground ginger
- 2 garlic cloves minced
- ½ teaspoon red pepper flake more for topping if you like
- Scallions for topping
Instructions
- Cut your chicken tenderloins into bite size pieces.1.5 pounds chicken tenderloins
- In a large bowl, combine the 3 eggs and ½ cup cornstarch until smooth.3 large eggs, ½ cup cornstarch
- Add the chicken pieces to the cornstarch mixture and stir to coat.
- In a large skillet over medium high heat up about an inch of oil.Vegetable oil for frying
- Once the oil is hot add the chicken in a single layer, you may have to cook in batches.. Fry until brown on each side and cooked through (165°F).
- Remove the chicken to a paper towel-lined plate. Repeat with the rest of the chicken. Discard the oil from the pan.
- In a mixing bowl combine the orange juice, sugar, vinegar, soy sauce, cornstarch, ground ginger, garlic and red pepper flakes.1 1/3 cups orange juice, ½ cup sugar, 2 tablespoons white vinegar, 2 tablespoons soy sauce, 1 tablespoon cornstarch, ¼ teaspoon ground ginger, 2 garlic cloves, ½ teaspoon red pepper flake
- Add the sauce to your skillet over medium heat and whisk until it comes up to a slight bubble and starts to thicken.
- Remove from heat and toss your chicken in with the sauce. Garnish with sliced oranges and scallions, serve immediately.Scallions for topping
Notes
- Marinate for Flavor: Let the chicken marinate in some orange juice and soy sauce for an hour before cooking for deeper flavor.
- Cornstarch Coating: Ensure each piece of chicken is well-coated with the cornstarch and egg mixture for that perfect crispy coating.
- Avoid Crowding: Fry the chicken in small batches to keep them from sticking together and ensure they get golden brown.
- Sticky Sauce: Let the sauce thicken on low heat until it gets that sticky, delicious texture.
- Fresh is Best: Use fresh orange juice if possible for the best orange flavor.
- Garnish Galore: Don’t forget to top your orange chicken with fresh scallions, sesame seeds, or even a few orange slices for that restaurant-quality look.
Nutrition
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