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Orange Chicken

Orange chicken with crispy fried chicken pieces tossed in a sweet, tangy orange sauce—built for that glossy takeout-style coating. Fry until deeply golden, then simmer the orange sauce and toss until every bite is coated.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken coating and frying
  • 1.5 lb boneless, skinless chicken thighs Cut into bite-sized pieces.
  • 0.75 cup cornstarch For tossing and helping the coating crisp.
  • 2 large eggs Beaten until smooth.
  • 1 vegetable oil For frying (about 1 inch deep).
Orange sauce
  • 0.5 cup orange juice Fresh or bottled.
  • 2 tbsp orange zest Finely zested.
  • 0.333 cup granulated sugar Adjust to taste if you prefer it less sweet.
  • 3 tbsp rice vinegar For tang.
  • 3 tbsp soy sauce Adds savory depth.
  • 2 garlic cloves Minced.
  • 1 tsp fresh ginger Grated.
  • 1 tbsp cornstarch mixed with water Use 1 tablespoon cornstarch mixed with 2 tablespoons water.
  • 2 green onions Sliced for garnish.
  • 1 sesame seeds For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Coat the chicken
  1. Toss the chicken pieces in cornstarch, then dip in beaten egg, letting the excess drip off. Keep the pieces well coated for crispiness.
Fry until golden
  1. Heat about 1 inch of oil in a skillet to 350°F. Fry the chicken in batches for 4–5 minutes, until golden and crispy, then drain on a wire rack.
Make the orange sauce
  1. In a saucepan, combine the orange juice, orange zest, sugar, rice vinegar, soy sauce, garlic, and ginger over medium heat. Bring to a simmer, stirring until the sugar dissolves.
  2. Stir in the cornstarch slurry and cook for 1–2 minutes, until thickened and glossy. Keep it simmering gently so it coats smoothly.
Toss and serve
  1. Toss the fried chicken in the warm orange sauce until fully coated. Work quickly so the coating stays crisp.
  2. Garnish with green onions and sesame seeds, and serve immediately over rice. Add the garnish right before serving for the best fresh flavor.

Notes

For the crispiest texture, fry in batches without overcrowding and keep the oil temperature at 350°F. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a hot oven or air fryer to help re-crisp, as sauce will soften the coating. Freezing isn’t recommended for best texture, since the fried crust can turn soggy. For a gluten-free swap, use tamari instead of soy sauce.