Orange Chicken

This tangy and sticky orange chicken recipe is just like your favorite takeout, and it only takes 30 minutes to throw together in a skillet!

Why this recipe works

Making orange chicken is actually really easy. First, you’ll dredge chopped chicken in flour, then egg, followed by flour again. Pop the coated chicken into a skillet with some vegetable oil and cook until you have perfectly crisp golden nuggets. Toss with a delicious tangy-sweet homemade sauce and that’s it!

This American-Chinese classic is known for its slightly sweet, sticky orange sauce. It’s pretty similar to General Tso chicken, but typically not as savory, though it can lean in either direction depending on the recipe. The key to orange chicken is right in the name. We’re using orange juice and orange zest with a bit of ginger, soy sauce, and red pepper flakes for depth and some brown sugar to help balance all the flavors together.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

ORANGE – Both the orange juice and the orange zest are key ingredients. I wouldn’t recommend substituting or omitting them. You can use either freshly squeezed orange juice or the bottled variety. Both will work, though I suggest going with the freshly squeezed juice for the most flavor, I promise it makes a difference. 3-4 standard size oranges should yield 1 cup worth of juice.

SUGAR – The brown sugar really helps balance the ingredients in the sauce. It adds a bit of a caramelized taste. You can substitute with granulated white sugar if desired.

How to Make Orange Chicken

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Chop chicken into chunks.
2. Create a dipping station, 1 cup flour on a plate, whisked eggs in a dish, 1 cup flour on a plate.
3. Dredge chicken pieces in flour, dip in whisked egg, then dredge in flour again. Place chicken on wire rack. Repeat for all chicken pieces.
4. Heat vegetable oil in a heavy-bottomed skillet over medium-high heat until shimmering.
5. Add chicken pieces to the hot oil, being careful not to crowd, and cook about 2 minutes, then turn and cook a few minutes more. The finished chicken will be golden brown.
6. Remove chicken to paper towels.
7. To a clean skillet or wok, add all sauce ingredients except the cornstarch. Whisk together and cook over medium heat until bubbling.
8. Meanwhile, whisk enough water into the cornstarch to make a slurry (about 1/2 cup). When well combined, pour slowly into sauce mixture, whisking continuously. Allow to thicken then add cooked chicken in. Gently stir, you don’t want to tear off the coating.

Frequently Asked Questions & Expert Tips

Store leftover orange chicken in an air-tight container kept in the refrigerator for up to 4 days. I would recommend reheating it in the air fryer if you have one, or tossing it over low-medium heat in a skillet with a dash of water to loosen the sauce. You can pop it in the microwave if needed, but the coating on the chicken tends to get soggy when reheated this way.

Though we don’t have a vegetarian-friendly recipe for orange chicken, you can absolutely follow the same instructions we provided in our General Tso’s Cauliflower in this recipe. Follow steps 1 and 2 for making the cauliflower nuggets, then toss with the homemade orange sauce from this recipe.

Serving Suggestions

Serve orange chicken over a bed of white rice, cauliflower rice, or fried rice with optional sesame seeds or sliced green onions as garnish.

More Related Recipes

• Chow Mein
• Bourbon Chicken
• Honey Walnut Shrimp
• General Tso Chicken
• Sticky Garlic Cauliflower

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