Easy Orange Chicken Recipe

I make this orange chicken a lot because life is short and sticky-sweet sauce makes everything more bearable. It’s the takeout-flavored, slightly tangy, bright orange glaze you want on weeknights — crispy-ish chicken pieces bathed in a glossy orange sauce that doesn’t feel like a sugar bomb. It’s forgiving, quick(ish), and somehow feels fancy even when you’re wearing sweatpants.

My husband claims he’s “not a sauce guy,” but he will lick his plate clean with this. The kids will fight over the last piece like small, oddly passionate vultures. We started making it when we got tired of overpriced takeout and now it’s basically Sunday-night comfort food around here — sometimes I swap chicken for leftovers and pretend that counts as culinary creativity.

Kitchen Talk

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This one has personality. The first time I tried to caramelize my orange sauce I walked away and almost burned the edges; now I hover like a suspicious mother and stir in short, intense bursts. Cornstarch is the secret for that glossy, clingy glaze — but don’t dump it all in at once. I once used orange marmalade because I didn’t have juice and the result was so unbelievably good I stopped pretending fresh-squeezed is always necessary. Also, if you like a crunch, double-dredge and air-fry a batch — less oil drama, same joy.

Shopping Tips

– Protein: Buy bone-in thighs if you want flavor, boneless skinless thighs for ease, or breasts if you like lean. Thighs stay juicier for reheating.
– Citrus: Choose firm, fragrant oranges for zest; bottled juice works in a pinch but fresh zest brightens the whole sauce.
– Spices: Keep Chinese five-spice or ground ginger on hand for depth; red pepper flakes or Sriracha are my go-to heat add-ins.
– Fats & Oils: Use neutral oil with a high smoke point (canola, vegetable, or peanut) for frying; sesame oil is best saved as a finishing flavor.
– Frozen Aisle: Pre-cut stir-fry veggies save time and are great steamed on the side — frozen broccoli or mixed veg defrost quickly and keep weeknight momentum.

Prep Ahead Ideas

– Chop and zest oranges the day before; store zest in a small airtight container and juice in the fridge so it’s ready.
– Mix the sauce and keep it chilled in a jar; cornstarch slurry can be stored separately and whisked in at the last minute.
– Dredge the chicken in cornstarch and keep it on a tray covered in the fridge for a few hours — helps with crisping when you cook.
– Use shallow containers or zip-top bags to stack prepped pieces neatly; label them so you don’t forget which one’s marinated in what.

✔Time-Saving Tricks

– Buy pre-cut chicken or use thin-cut pieces so you don’t fuss with more kitchen time than necessary.
– Marmalade or store-bought orange sauce is a shortcut that tastes surprisingly homemade; doctor it with fresh zest and soy to brighten.
– One-pan finish: cook chicken in a skillet and pour sauce in to thicken — fewer dishes and faster clean-up.
– Don’t overdo the cornstarch at first; add a little, simmer, then add more if you want it thicker. It thickens fast.

✔Common Mistakes

– Burnt sugar has happened to me. If your sauce tastes bitter, dilute with a little water and a squeeze of fresh orange and simmer until the bitterness softens.
– Soggy chicken: crowding the pan steams instead of crisps. Cook in batches, then toss everything together at the end.
– Sauce too thin: whisk in a tiny cornstarch slurry off the heat and simmer a minute; it’ll snap into a glossy glaze.
– Underseasoned: this sauce needs a hit of salt or soy/tamari to balance the sweet; taste before plating.

What to Serve It With

– Steamed white or jasmine rice — the obvious, comforting move.
– Quick garlic bok choy or sautéed broccoli to keep things bright.
– Fried rice for a hearty one-pan meal.
– A crisp cucumber salad for something cooling and crunchy.

✔Tips & Mistakes

– Use medium-high heat for a good sear; too low and you miss out on caramelized edges.
– Add sesame oil at the end for fragrance, not for frying.
– If you over-salt, toss in a splash of orange juice or a small potato to soak some salt — messy hack, sometimes necessary.
– If your sauce separates, whisk vigorously off heat; a tiny splash of vinegar can bring it back together.

✔Storage Tips

Leftovers keep well in an airtight container in the fridge for a few days. The sauce thickens as it sits — thin with a splash of water or extra orange juice when reheating. Cold orange chicken is not shameful; it’s actually decent over toast for a weird breakfast, but warmed up and crisped under a hot broiler for a minute is my preferred ritual.

✔Variations and Substitutions

– Honey or maple syrup can replace part of the sugar, but honey will darken the sauce faster.
– Tamari or coconut aminos work for a gluten-free/low-gluten option instead of soy.
– Marmalade can replace fresh juice in a hurry and adds texture.
– Swap chicken for tofu or cauliflower for a vegetarian twist — press tofu well and double-dredge for crunch.
– Use arrowroot as a cornstarch alternative if you need a different thickener.

Frequently Asked Questions

Easy Orange Chicken Recipe

Crispy chicken bites glazed in a bright, garlicky orange sauce. A fast, takeout-style dinner you can make any night.

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Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• ▢ 1 tsp kosher salt
• ▢ 0.5 tsp black pepper
• ▢ 0.75 cup cornstarch for dredging
• ▢ 0.5 cup all-purpose flour for dredging
• ▢ 2 cup neutral frying oil such as canola or vegetable
• ▢ 0.75 cup fresh orange juice for sauce
• ▢ 1 tbsp orange zest for sauce
• ▢ 0.25 cup low-sodium soy sauce for sauce
• ▢ 2 tbsp rice vinegar for sauce
• ▢ 0.25 cup packed brown sugar for sauce
• ▢ 1 tbsp honey for sauce
• ▢ 2 tsp minced garlic for sauce
• ▢ 1 tsp fresh grated ginger for sauce
• ▢ 0.5 tsp crushed red pepper flakes for sauce; adjust to taste
• ▢ 1 tsp toasted sesame oil for sauce
• ▢ 1.5 tbsp cornstarch for slurry
• ▢ 1.5 tbsp water for slurry
• ▢ 0.25 cup thinly sliced scallions for garnish
• ▢ 1 tsp toasted sesame seeds for garnish
• ▢ 3 cup cooked white rice for serving

Instructions

Preparation Steps

• Pat chicken dry, then season evenly with salt and pepper.
• Combine cornstarch and flour in a shallow bowl. Toss chicken to coat and shake off excess.
• Heat oil in a large skillet to about 350°F over medium-high heat.
• Fry chicken in batches until crisp and golden, 4–5 minutes. Drain on a rack or paper towels.
• Whisk orange juice, zest, soy sauce, rice vinegar, brown sugar, honey, garlic, ginger, red pepper, and sesame oil in a saucepan.
• Bring sauce to a simmer over medium heat. Stir cornstarch with water, then whisk slurry into the pan.
• Cook, stirring, until the sauce thickens and turns glossy, 1–2 minutes.
• Add fried chicken to the sauce and toss until every piece is coated.
• Top with scallions and sesame seeds. Serve hot over steamed rice.

Notes

Variation: Air-fry coated chicken at 390°F for 12–14 minutes, shaking once, then toss with the sauce. For extra heat, add a pinch more red pepper or a swirl of sriracha. Make-ahead: The sauce can be prepared up to 3 days in advance and refrigerated; rewarm and thin with a splash of water if needed. Leftovers keep 3 days chilled; reheat in a skillet to re-crisp.

This recipe is an original creation inspired by classic Easy Orange Chicken Recipe flavors. All ingredient ratios and instructions are independently developed.