That bright, tangy whiff of citrus glazing crispy chicken is pure magic. This orange chicken recipe hits that perfect balancesweet, sticky, with just the right hint of zest. It’s a favorite for busy weeknights when you want something familiar yet exciting, and it’s been stealing the spotlight in kitchens as a fresh, homemade twist on a takeout classic.
This dish combines tender chicken bites tossed in a sticky orange sauce made with fresh juice, garlic, and a whisper of ginger. The crispy coating locks in flavor, all done in a quick skilletno deep frying required. It’s comfort food that feels elevated but stays simple, like your favorite Asian-inspired dinner, ready in 20 minutes and using pantry staples you already have. Plus, it’s a snap to tweak for gluten-free or low-carb versions if you want.
Back in 2017, I started playing with orange chicken twists after craving something lighter than the usual takeout. The first time I nailed the sauce, my family couldn’t stop dipping their rice. The key? Letting the sauce reduce slowly so it clings like amber glue, creating that perfect sticky finish. Years of testing variations, from air fryer to slow cooker, means this recipe carries the trust of all my kitchen experimentsflavorful, approachable, and just right for sharing.
PrintOrange Chicken Recipe Easy Better Than Takeout
This orange chicken recipe panda express copycat delivers crispy orange chicken homemade better than takeout. It’s an easy 20 minute orange chicken skillet dinner with a spicy szechuan orange chicken chili garlic twist. Enjoy a flavorful dish bursting with fresh orange flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Standard
Ingredients
- 2 pounds boneless skinless chicken thighs trimmed and cut into 1 inch pieces
- 1/4 cup water
- 1/2 teaspoon Kosher salt fine salt is okay too
- 1/2 teaspoon baking soda
- 2 large eggs
- 1/2 cup cornstarch
- 1 tablespoon oil any neutral oil is fine
- 1 cup orange juice about 2 to 3 oranges juiced
- 1 tablespoon orange zest use less if you prefer it less orange-y
- 1/4 cup ketchup
- 2 tablespoons granulated sugar use more if your oranges are not as sweet
- 1 1/2 tablespoons white vinegar
- 1 tablespoon cornstarch
- 1/2 tablespoon garlic minced about 1 clove
- 1/2 teaspoon Chinese chili pepper flakes or 1 teaspoon crushed red pepper
- 1 stalk green onion thinly sliced white and green separated
- Whole dry chili pepper optional
- Oil as needed for cooking
Instructions
- Combine chicken thighs with water baking soda and salt in a large bowl then mix vigorously until water is mostly absorbed by the chicken.
- Add eggs and mix well then stir in cornstarch until no dry powder remains and finish by mixing in oil evenly.
- Heat oil 2 to 3 inches deep in a wok or tall pan to 375°F.
- While oil heats prepare the sauce by mixing orange juice orange zest ketchup sugar vinegar and cornstarch then set aside.
- Fry chicken pieces in batches avoiding crowding for 4 to 5 minutes then drain on paper towels.
- Return chicken to hot oil at 375°F for a second frying lasting 5 to 6 minutes until golden and crispy then drain again.
- In a wok add a small amount of oil over medium heat then stir fry white parts of green onion minced garlic and chili peppers until fragrant about 10 to 15 seconds.
- Stir the sauce and pour it into the pan increase heat to medium-high and cook until it thickens and becomes glossy stirring frequently.
- Toss fried chicken pieces in the sauce until fully coated.
- Serve immediately with rice and garnish with the green parts of green onion.
Notes
- Please refer to the post above for step by step photo references tips and FAQs Orange flavor can be adjusted with less orange zest Sweetness can be changed by adding more or less sugar Carton orange juice can substitute fresh juice but fresh juice tastes better
Nutrition
- Serving Size: 1 serving
- Calories: 478.3kcal
- Sugar: 14.8g
- Sodium: 805.3mg
- Fat: 15.4g
- Saturated Fat: 3.4g
- Unsaturated Fat: 3.6g + 6.4g
- Trans Fat: 0.1g
- Carbohydrates: 34.5g
- Fiber: 0.8g
- Protein: 47.7g
- Cholesterol: 308.5mg
Why You’ll Love This Orange Chicken
- Bright, zesty orange flavor balanced perfectly with a sweet and tangy glaze that feels homemade, fresh, and far better than takeout.
- Crispy on the outside with tender, juicy chicken thighs insidethanks to a two-step frying method that locks in moisture and crunch.
- A quick 20-minute skillet dinner that fits effortlessly into busy weeknights, delivering bold flavor without complicated steps or unusual ingredients.
- Flexible enough to tweak for gluten-free or keto preferences by swapping cornstarch or serving with cauliflower rice, making it suitable for different dietary needs.
Key Ingredients & Tools for Success
- Chicken thighs: Juicier and more forgiving than breasts, they soak up the marinade and stay tender after frying.
- Cornstarch: The secret to that crave-worthy crispy coatingmixing it with eggs and baking soda creates a light, crunchy shell.
- Fresh orange juice and zest: Bring authentic bright citrus notes; frozen concentrate won’t capture quite the same magic, but it works in a pinch.
- Neutral oil (for frying): Canola or vegetable oil heats well for double frying, ensuring even crispy chicken.
- Tools: A wok or a deep skillet for frying, a thermometer to keep oil temperature steady around 375°F, and a whisk for smooth sauce blending.
| Ingredient | Role | Tip |
|---|---|---|
| Baking Soda | Tenderizes chicken, helps batter puff | Don’t skipit lightens the crust |
| Eggs | Binds cornstarch and chicken | Mix well for even coating |
| Orange Zest | Intense citrus flavor | Reduce if you prefer subtle citrus notes |
| Ketchup | Adds tomato base and sweet tang | Balances the savory garlic and chili |
How to Nail the Crispy Orange Chicken Step-by-Step
- Marinate and coat: Mix chicken with water, baking soda, salt, eggs, cornstarch, and oil until the batter is smooth and coats every piecethis mix is your crispy gold.
- Double fry for crunch: Heat oil to 375°F, fry chicken in batches until golden, drain briefly, then refry to lock in that unbeatable crispness.
- Orange sauce magic: While frying, stir garlic, green onion white parts, and chili in a pan, then add your sauce mixorange juice, zest, ketchup, sugar, vinegar, and cornstarch.
- Finish with coating: Once sauce thickens and glistens, toss your golden chicken bites until every piece is generously covered in sticky, zesty orange glaze.
| Step | Time | Key Detail |
|---|---|---|
| Marinate & Coat Chicken | 10 minutes | Mix until no dry cornstarch remains |
| First Fry | 4–5 minutes per batch | Maintain oil at 375°F |
| Drain briefly | 2–3 minutes | Prevents sogginess before second fry |
| Second Fry | 5–6 minutes | Chicken turns golden, extra crispy |
| Cook Sauce & Toss Chicken | 5 minutes | Stir until sauce bubbles and thickens |
Troubleshooting & Tasty Tweaks
- Too soggy? Double frying is keymake sure oil is hot enough and don’t overcrowd your pan.
- Not tangy enough? Increase the vinegar slightly or add a little more zest. For a richer orange flavor, zest freshly rather than relying on juice alone.
- Want it less spicy? Cut back on Chinese chili flakes or leave out whole dry chilis. For those craving heat, add a pinch more chili flakes or substitute with crushed red pepper.
- Healthier swap: Try baking the chicken for a baked orange chicken no frying air fryer versioncoat your chicken well, spray with oil, and bake, but keep in mind the crispy “snap” won’t be quite the same.
- Serving ideas: Serve over steamed white rice or stir-fried veggies, or scoop into orange chicken lettuce wraps Asian fusion style for a fresh bite!
Storage, Serving & Leftover Tips
| Tip | Details |
|---|---|
| Storing leftovers | Keep chicken and sauce in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet to keep crispness. |
| Freeze for later | Chicken and sauce freeze well; thaw overnight in the fridge, then reheat on low heat with a splash of water to loosen the sauce. |
| Serving suggestions | Best fresh but pair with rice, or for a lighter meal, toss with steamed broccoli for a sheet pan orange chicken broccoli one pan style dinner. |
| Quick reheat trick | Pop chicken pieces under a broiler for 2 minutes to refresh crisp edges after reheating sauce in a pan. |
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FAQs ( Orange Chicken )
Can I make this recipe ahead of time?
Yes, you can prep the chicken and sauce separately up to 24 hours ahead. Store the coated raw chicken in the fridge and sauce in an airtight container. Cook fresh when ready to serve for the best crispy texture. The sauce actually tastes better after sitting overnight as flavors develop.
What makes this better than takeout?
Homemade versions use fresh ingredients without preservatives or excess sodium found in restaurant dishes. You control the oil quality and can adjust sweetness to your taste. Plus, the chicken stays crispier longer when made fresh at home instead of sitting under heat lamps.
Can I bake instead of frying?
Absolutely! Bake coated chicken pieces at 425°F for 15-18 minutes, flipping halfway through. Spray lightly with cooking oil for extra crispiness. This healthy baked version reduces oil while still delivering great texture and all the flavors you love.
How do I store leftover chicken?
Store leftovers in the refrigerator for up to 3 days in an airtight container. Reheat in a 375°F oven for 5-7 minutes to restore crispiness. Avoid microwaving as it makes the coating soggy. Freeze portions for up to 2 months if needed.
What sides pair well with this dish?
Steamed jasmine rice is classic, but cauliflower rice works great for low-carb diets. Add steamed broccoli, snap peas, or a simple Asian slaw for vegetables. Fried rice or lo mein noodles make it a complete takeout-style meal at home.
Whipping up this orange chicken is truly a little kitchen celebrationready in about 20 minutes, it yields that perfect crispy bite cloaked in a glossy, bright glaze that smells like sunshine on your plate. You’ll love how the sauce thickens just right, hugging every piece with a zesty, sweet warmth that feels both familiar and fun to savor. It’s one of those dishes that turns a weeknight dinner into a small, joyful ritual.
For a quick spin, try adding a pinch of chili flakes for a subtle Szechuan spice kick or swap white rice for fluffy cauliflower rice if you’re keeping it keto or low carb. Leftovers? Gently reheat in a skillet to keep that crispy edge intacttrust me, it’s a trick I picked up from my favorite home cooks who swear by minimal fuss and maximum flavor. And if you want to lighten the load, the baked orange chicken no frying air fryer method brings a healthy twist without giving up the zest.
I’d love to see how your own orange chicken recipe turns outdid it bring back memories of a beloved takeout, or spark a new family favorite? Share a photo or story in the comments or save this recipe for your next cozy dinner together. Cooking like this isn’t just about food; it’s about making little moments that taste like home.
