This Orange Chicken recipe features tender, golden-fried chicken coated in a rich, sweet, and tangy orange sauce. The crispy double-fried chicken stays crunchy even when tossed in the glossy, flavorful sauce made with fresh orange juice, soy sauce, rice vinegar, and aromatic spices.

Inspired by classic Chinese takeout, this homemade version delivers restaurant-quality flavors with simple ingredients, making it perfect for a quick weeknight dinner or a special meal to impress family and friends. Whether served with steamed jasmine rice, stir-fried vegetables, or noodles, this dish is guaranteed to be a crowd-pleaser.

Why You Will Love This Recipe

Crispy & Crunchy – The double-frying method ensures extra crunch that holds up in the sauce.
Fresh Orange Flavor – Made with real orange juice and zest for a bright, citrusy taste.
Easy & Quick – Ready in under 40 minutes, perfect for busy weeknights.
Better Than Takeout – No artificial flavors or additives, just fresh, high-quality ingredients.
Versatile – Serve it with rice, noodles, or stir-fried vegetables for a complete meal.

Ingredients

For the Chicken

• 750 grams chicken breast, cut into bite-sized cubes
• 2 tablespoons soy sauce
• 1 teaspoon salt
• 1 teaspoon white pepper
• 1 teaspoon black pepper
• 1 egg
• ½ cup all-purpose flour
• 3 tablespoons cornstarch
• Oil for frying
• Sesame seeds and chopped spring onions for garnish

For the Orange Sauce

• 1 tablespoon oil
• 1 tablespoon ginger, chopped
• 1 tablespoon garlic, chopped

For the Sauce Mixture

• 1 cup fresh orange juice
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 3 tablespoons brown sugar
• 1 teaspoon orange zest
• 2 tablespoons cornstarch mixed with ½ cup water (cornstarch slurry)

Instructions

Step 1: Prepare the Chicken

• Cut the chicken breasts into bite-sized cubes and pat them dry with a paper towel.
• In a mixing bowl, combine the chicken, soy sauce, egg, salt, white pepper, and black pepper. Toss well to evenly coat the chicken.
• Add the flour and cornstarch mixture to the bowl and mix until the chicken pieces are fully coated.

Step 2: Fry the Chicken

• Heat oil in a deep pan or fryer to 180°C (350°F).
• Fry the chicken in batches for 3-4 minutes, until lightly golden and cooked through.
• Remove the chicken from the oil and let it rest for 1-2 minutes.
• Increase the oil temperature slightly and double fry the chicken for another 2-3 minutes until it is crispy and deep golden brown.

Step 3: Prepare the Sauce

• In a small bowl, whisk together orange juice, soy sauce, rice vinegar, brown sugar, and orange zest. Set aside.
• Heat 1 tablespoon oil in a deep pan over medium heat.
• Add the chopped ginger and garlic, and sauté for 30 seconds until fragrant.
• Pour in the prepared orange sauce mixture and cook for 1-2 minutes on low heat.
• Stir in the cornstarch slurry, continuously mixing until the sauce thickens and becomes glossy.

Step 4: Combine and Serve

• Add the fried chicken to the pan and toss to coat each piece evenly in the sauce.
• Garnish with sesame seeds and chopped spring onions.
• Serve immediately with steamed rice or stir-fried noodles.

Tips for Best Results

• Double frying the chicken ensures a crispy texture that holds up well in the sauce.
• Use fresh orange juice instead of bottled for a natural citrus flavor.
• Adjust the sweetness by increasing or decreasing the brown sugar to taste.
• For extra crunch, serve immediately after tossing in the sauce.
• Make it spicy by adding red chili flakes or a teaspoon of sriracha to the sauce.

Orange Chicken

This Orange Chicken recipe features tender, golden-fried chicken coated in a rich, sweet, and tangy orange sauce.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Main Course, Side Dish

Cuisine Asian, asian fusion, Takeout

Servings 4

Ingredients

  

For the chicken:

• 750 grams chicken breast cut into bite-sized cubes
• 2 tablespoons soy sauce
• 1 teaspoon salt
• 1 teaspoon white pepper
• 1 teaspoon black pepper
• 1 egg
• ½ cup all-purpose flour
• 3 tablespoons cornstarch
• Oil for frying

For the orange sauce:

• 1 tablespoon oil
• 1 tablespoon ginger chopped
• 1 tablespoon garlic chopped
• 1 cup fresh orange juice
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 3 tablespoons brown sugar
• 1 teaspoon orange zest
• 2 tablespoons cornstarch mixed with ½ cup water cornstarch slurry

Other:

• Sesame seeds and chopped spring onions for garnish

Instructions

 

• Cut the chicken breasts into bite-sized cubes and pat dry with a paper towel.
• In a mixing bowl, combine the chicken, soy sauce, egg, salt, white pepper, and black pepper. Toss well to evenly coat the chicken.
• Add the flour and cornstarch mixture to the bowl and mix until the chicken pieces are fully coated.Heat oil in a deep pan or fryer to 180°C (350°F).
• Fry the chicken in batches for 3-4 minutes, until lightly golden and cooked through.
• Remove the chicken from the oil and let it rest for 1-2 minutes.
• Increase the oil temperature slightly and double fry the chicken for another 2-3 minutes until it is crispy and deep golden brown.
• In a small bowl, whisk together orange juice, soy sauce, rice vinegar, brown sugar, and orange zest. Set aside.
• Heat 1 tablespoon oil in a deep pan over medium heat.
• Add the chopped ginger and garlic, and sauté for 30 seconds until fragrant.
• Pour in the prepared orange sauce mixture and cook for 1-2 minutes on low heat.
• Stir in the cornstarch slurry, continuously mixing until the sauce thickens and becomes glossy.
• Add the fried chicken to the pan and toss to coat each piece evenly in the sauce.
• Garnish with sesame seeds and chopped spring onions.
• Serve immediately with steamed rice or stir-fried noodles.

Keyword crispy orange chicken, homemade, Orange chicken, takeout food

Frequently Asked Questions (FAQs)

1. Can I make this recipe ahead of time?

Yes! You can prepare the fried chicken ahead of time and store it in an airtight container in the fridge for up to 2 days. When ready to serve, reheat it in the air fryer or oven at 180°C (350°F) for 5 minutes, then toss it in the warm sauce.

2. Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs are juicier and work just as well in this recipe. Adjust the frying time slightly to ensure they are fully cooked.

3. How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan over low heat or in an air fryer for best texture.

4. Can I make this gluten-free?

Yes! Substitute the all-purpose flour with gluten-free flour and use tamari instead of soy sauce for a gluten-free version.

5. What can I serve with orange chicken?

This dish pairs well with:

• Steamed white or jasmine rice
• Fried rice
• Stir-fried vegetables (broccoli, bell peppers, snap peas)
• Noodles or lo mein

6. Can I make this in an air fryer?

Yes! Instead of deep-frying, coat the chicken pieces lightly with spray oil and air fry at 200°C (400°F) for 12-14 minutes, shaking the basket halfway through. Toss in the prepared orange sauce before serving.