You know that moment when takeout cravings hit but you’re already in pajamas? This easy orange chicken recipe delivers that sticky, tangy, crispy-coated magic in just 20 minutesno delivery app required. It’s bright, it’s weeknight-friendly, and it skips the deep fryer completely.
Back in 2019, I tested twelve versions of the sauce trying to nail that perfect sweet-tart balance without the gloppy corn syrup heaviness. The trick? Fresh orange zest stirred in at the very endit wakes up the whole dish with a sunny punch that bottled sauces just can’t match. After a decade of recipe testing, I’ve learned that citrus added off-heat keeps its brightness alive.
PrintEasy Orange Chicken Recipe in 20 Minutes
This Easy Orange Chicken Recipe is a perfect homemade alternative to takeout with a delicious Panda Express style orange chicken homemade sauce. It’s healthy, quick, and can be made without frying, fitting your busy lifestyle perfectly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Standard
Ingredients
- 6 whole boneless chicken thighs or 2 lbs. of chicken tenderloins
- ¼ cup all purpose flour
- 1 tbsp. corn starch
- 1 tsp. black pepper or less to taste fresh ground
- 1 tsp. onion powder
- ½ tsp. ginger powder
- ½ tsp. salt
- 1 tsp. paprika to add color to the chicken
- Vegetable oil for frying
- ¾ cup fresh orange juice
- 1½ tbsp. corn starch
- 2 tbsps. vegetable oil
- 3 tbsps. low sodium soy sauce
- 1½ tbsp. rice vinegar or white vinegar
- 2 tbsps. brown sugar
- ½ tbsp. grated ginger
- 2 cloves fresh garlic minced
- ½ tsp. black pepper fresh ground
- 1 tsp. orange zest
- Chili flakes optional to add heat
Instructions
- Cut the chicken into small ½ inch cubes then coat evenly with flour, corn starch, salt, black pepper, onion powder, paprika, and ginger powder.
- Heat vegetable oil in a deep frying pan over medium-high heat and fry the chicken pieces until they turn golden brown, about 2 to 3 minutes, taking care not to overcook them.
- While the chicken cooks, stir together the sauce ingredients in a bowl and pour into a hot nonstick skillet set to low heat, simmer the mixture until it thickens up nicely.
- Add the fried chicken to the sauce, stir to coat all pieces well and cook together for another 1 to 2 minutes before removing from the heat.
- Serve the orange chicken with options like homemade Lo Mein noodles or white rice and garnish with toasted sesame seeds and chopped green onions if desired.
Notes
- Use a large non-stick pan/skillet or wok
- Opt for skinless boneless chicken tenderloins if you prefer over thighs
- Cut chicken into evenly sized pieces to ensure uniform cooking
- Adjust orange zest quantity for milder sauce flavor
- You can save extra sauce for rice or double sauce ingredients for more sauce
- Ensure your skillet is properly heated when cooking
- Store bought orange juice may be used but do not skip the orange zest
- To simplify, cook frozen popcorn chicken instead of cutting raw chicken
Nutrition
- Calories: 567kcal
- Sugar: 12g
- Sodium: 745mg
- Fat: 36g
- Saturated Fat: 14g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 166mg
Why This Easy Orange Chicken Recipe Works
Craving that glossy, sticky takeout flavor without the heavy oil and mystery ingredients? This easy orange chicken recipe delivers all the sweet-tangy punch you love, but it’s made with simple pantry staples and fresh orange juice you can actually pronounce. No deep fryer requiredjust a quick pan-fry and a homemade sauce that comes together while the chicken cooks.
What makes this version special is the fresh orange zest stirred in at the very end. It brightens the whole dish with a sunny, citrusy pop that bottled sauces just can’t match. After testing countless variations, I’ve learned that adding citrus off-heat keeps its flavor alive and vibrant instead of cooking it flat.
Key Ingredients You’ll Need
Everything here is pantry-friendly and easy to find at any grocery store. You’ll use boneless chicken thighs (or tenderloins if you prefer), a simple flour and cornstarch coating for that light crispy texture, and a handful of warm spices like ginger powder, onion powder, and paprika to add color and depth.
The sauce is where the magic happens: fresh orange juice, soy sauce, rice vinegar, brown sugar, garlic, grated ginger, and that crucial orange zest. A little cornstarch thickens it into that glossy, clingy coating that hugs every piece of chicken. If you want a kick, toss in some chili flakestotally optional, but it wakes up the whole dish.
| Ingredient | Easy Swap |
|---|---|
| Boneless chicken thighs | Chicken tenderloins or frozen popcorn chicken |
| All purpose flour | Gluten-free flour blend |
| Low sodium soy sauce | Tamari or coconut aminos |
| Rice vinegar | White vinegar or apple cider vinegar |
| Fresh orange juice | Store-bought (but keep the zest fresh) |
How to Make It Step-by-Step
Start by dicing your chicken into even, bite-sized cubesabout ½ inch works perfectly. Toss them in a bowl with the flour, cornstarch, salt, black pepper, onion powder, paprika, and ginger powder until every piece is lightly coated. Heat vegetable oil in a deep frying pan over medium-high heat, then fry the chicken until golden brown, about 2-3 minutes. Don’t overcook or it’ll turn chewy.
While the chicken fries, whisk together all your sauce ingredients in a bowl. Pour the sauce into a hot nonstick skillet and simmer on low heat until it thickens up and turns glossy. Add the fried chicken to the sauce, toss to coat, and let everything simmer together for 1-2 minutes so the flavors marry beautifully.
| Step | Time | Key Tip |
|---|---|---|
| Prep & coat chicken | 5 min | Cut into even pieces for uniform cooking |
| Fry chicken | 3 min | Don’t overcrowd the panwork in batches |
| Make sauce | 5 min | Simmer until glossy and thickened |
| Combine & simmer | 2 min | Let chicken soak up the sauce |
Pro Tips for Perfect Orange Chicken
- Use a hot skillet: If your pan isn’t hot enough, the coating will absorb oil and turn soggy instead of crispy.
- Don’t skip the orange zest: It adds a bright, fresh citrus layer that store-bought juice alone can’t deliver.
- Double the sauce: If you love extra saucy dishes or want to drizzle some over rice, just double the sauce ingredientsit keeps well and reheats beautifully.
- Work in batches: Overcrowding the pan drops the oil temperature and makes the chicken steam instead of fry. Give each piece space to breathe.
How to Serve and Store
Serve this over fluffy white rice, cauliflower rice for a lighter option, or toss it with lo mein noodles for a full takeout-style spread. Garnish with toasted sesame seeds and chopped green onions if you want that restaurant finish. It’s also delicious tucked into lettuce wraps or served alongside steamed broccoli for a quick weeknight dinner.
Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or orange juice to loosen the sauce. The coating won’t be quite as crispy, but the flavor stays just as bold and tangy.
| Storage Method | Duration | Reheating Tip |
|---|---|---|
| Refrigerator (airtight) | Up to 3 days | Reheat in skillet with a splash of liquid |
| Freezer (portioned) | Up to 2 months | Thaw overnight, reheat gently on stovetop |
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FAQs ( Easy Orange Chicken Recipe )
Can I make this recipe without deep frying?
Absolutely! You can bake the chicken pieces at 425F for 15-18 minutes or use an air fryer at 400F for 12-15 minutes. Both methods create crispy chicken without the mess and oil of deep frying. Just lightly coat the chicken with cooking spray before cooking for best results.
How long does the orange sauce keep in the fridge?
The homemade orange sauce stays fresh in the refrigerator for up to 5 days when stored in an airtight container. You can make it ahead of time to save on prep work. The flavors actually develop and improve after sitting overnight, making it even more delicious.
What sides go best with this dish?
Steamed jasmine rice is the classic pairing, but fried rice or cauliflower rice work wonderfully too. Add some steamed broccoli or snap peas for extra vegetables. For a complete meal, try serving it over noodles with a side of egg rolls or pot stickers.
Can I substitute the soy sauce for a gluten-free option?
Yes, tamari or coconut aminos work perfectly as gluten-free substitutes for soy sauce. Use the same amount as called for in the recipe. Tamari has a richer flavor similar to soy sauce, while coconut aminos are slightly sweeter and milder in taste.
How do I prevent the coating from getting soggy?
Add the sauce right before serving and toss quickly to coat the chicken. If meal prepping, store the crispy chicken and sauce separately until ready to eat. The key is not letting the chicken sit in the sauce for too long, which causes the coating to lose its crunch.
Your New Weeknight Go-To
This easy orange chicken recipe comes together in just 20 minutes and tastes like the best takeout you’ve ever orderedonly fresher, brighter, and way more satisfying. You’ll love how that glossy sauce clings to every golden piece, with citrus that actually tastes like sunshine instead of bottled syrup. It’s the kind of dish that makes you feel like a genius in your own kitchen.
Want to switch things up? Toss in some broccoli florets during the last simmer for a one-pan dinner, or swap the chicken for shrimp if you’re feeling seafood vibes. Leftovers reheat beautifully in a hot skillet with a tiny splash of orange juicekeeps the sauce from drying out. A trick I learned from testing too many sauces to count: always add your zest off-heat so it stays bright and punchy instead of bitter.
I’d love to see your versiontag me if you make it or tell me what you served it with! Did this remind you of a favorite takeout spot from years ago, or is this your first time trying orange chicken at home? Either way, save this recipe and share it with someone who needs a quick weeknight win. Here’s to dinners that taste like a treat but feel like a hug.
