If you’ve ever craved that irresistible sweet and tangy flavor of take-out but wanted to make it fresh at home, you’re going to adore this Chinese Orange Chicken Recipe. It’s crispy, flavorful, and bursting with bright citrus notes that’ll have you hooked from the first bite. I absolutely love how this turns out every time—it’s that perfect combo of crunchy chicken pieces coated in sticky, zesty orange sauce. Stick with me, and I’ll walk you through the easiest way to get restaurant-quality orange chicken right in your own kitchen.

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Why You’ll Love This Recipe

Crispy, Homemade Goodness: You get that perfect crunch with a homemade batter that beats any take-out version.
Bright, Fresh Orange Flavor: Fresh orange juice and zest give the sauce a natural citrus punch that’s irresistible.
Customizable Heat Level: You control the spice with chili flakes—mild or a little kick, totally up to you.
Quick to Prepare: From start to finish, you’re looking at about 35 minutes, perfect for a weeknight dinner that feels a bit special.

A white bowl filled with white rice at the bottom, topped with two layers of golden brown fried chicken pieces covered in shiny orange sauce. Small pieces of green onion scattered over the chicken for color contrast. In the back of the bowl, a half orange slice is placed as garnish. The bowl sits on a white marbled surface with more orange slices scattered around it. photo taken with an iphone --ar 2:3 --v 7 - Chinese Orange Chicken, homemade orange chicken, crispy orange chicken, orange chicken sauce, easy Chinese chicken

Ingredients You’ll Need

The magic behind this Chinese Orange Chicken Recipe is all in the balance of simple ingredients that come together beautifully. With a few pantry staples and fresh orange, you’ll get a sauce that’s sticky, tangy, and sweet—while the chicken stays wonderfully crispy on the outside and juicy inside.

Flat lay of boneless skinless chicken breasts cut into bite-size pieces arranged neatly, three whole uncracked brown eggs, a small white ceramic bowl of cornstarch, a small white ceramic bowl of flour mixed with salt, a small mound of bright orange zest from one orange, a small white ceramic bowl filled with fresh orange juice, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of clear rice vinegar, a small white ceramic bowl of dark soy sauce, a small white ceramic bowl containing finely diced garlic cloves, a small white ceramic bowl with red chili flakes, a small bundle of fresh green onions with green and white parts visible, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Chinese Orange Chicken, homemade orange chicken, crispy orange chicken, orange chicken sauce, easy Chinese chicken

Boneless Skinless Chicken Breasts: Cut into bite-size pieces so every bite is perfectly coated and crunchy.
Eggs: This helps the coating stick to the chicken pieces before dredging in flour and cornstarch.
Cornstarch: Key for that light, crispy texture in the chicken breading and thickening the sauce.
Flour: Mixed with cornstarch, it adds structure to the chicken’s crispy coating.
Salt: Enhances all the flavors and seasons the coating perfectly.
Oil for frying: A neutral oil with a high smoke point works best, like vegetable or canola oil.
Orange Juice: Use fresh if you can—I find it makes the sauce taste naturally vibrant.
Sugar: Balances the acidity and adds that lovely sweetness to the sauce.
Rice Vinegar: Adds a gentle tang; white vinegar works if you don’t have rice vinegar.
Soy Sauce: For savory depth; tamari is a great gluten-free choice.
Ginger: A pinch adds warmth without overpowering.
Garlic Powder or Fresh Garlic: Both work, but fresh gives a brighter flavor.
Red Chili Flakes: I like just a little heat, but you can skip or add more.
Orange Zest: This is what really elevates the sauce with a burst of citrus aroma.
Cornstarch (extra): To thicken the sauce perfectly and get that glossy finish.
Green Onions: For garnish, adding freshness and color.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite things about this Chinese Orange Chicken Recipe is how easily you can tweak it based on what you have on hand or your dietary needs. I’ve tried a few versions over the years and it’s fun to make it yours.

Spicy Orange Chicken: I once added extra chili flakes and even a dash of sriracha to the sauce—my family couldn’t get enough of the extra heat!
Gluten-Free Version: Swapping soy sauce for tamari and using gluten-free flour or rice flour keeps things safe for gluten sensitivities without sacrificing texture.
Air Fried Orange Chicken: For a lighter spin, I sometimes air fry the chicken pieces instead of deep frying; just be sure to spray them well with oil for that crispness.
Orange Chicken Stir-Fry: Toss in steamed broccoli or bell peppers after cooking for an easy one-pan meal with added veggies.

How to Make Chinese Orange Chicken Recipe

Step 1: Whip Up the Orange Sauce

Start by combining the orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes in a medium saucepan. Heat it over medium heat and let the mixture come to a gentle simmer—it takes about 3 minutes. Meanwhile, whisk the tablespoon of cornstarch with cold water to make a smooth paste. Slowly pour the cornstarch slurry into the simmering sauce while whisking continuously. Keep cooking for another 5 minutes until the sauce thickens into that perfect sticky glaze. Once thickened, remove from heat and stir in the fresh orange zest. This fresh zest is my secret weapon—it adds a bright, fragrant pop that makes the sauce taste “homemade” and vibrant.

Step 2: Prep the Chicken for Maximum Crispiness

In a shallow dish or pie plate, mix together the flour, cornstarch, and a generous pinch of salt. In a separate dish, beat the eggs. Dip each chicken piece first into the eggs, and then dredge it in the flour mixture. Make sure each piece is completely coated—this double dip is what locks in the crunch.

Step 3: Fry the Chicken to Golden Perfection

Pour 2 to 3 inches of oil into a heavy-bottomed pot and heat it to 350°F (175°C). I strongly recommend using a thermometer here—once the oil hits temperature, it’s ready. Fry the chicken in batches, being careful not to crowd the pot. Turn the pieces frequently so they get evenly golden brown on all sides, which usually takes about 2 to 3 minutes per batch. When done, transfer the chicken to a paper-towel-lined plate to drain. This frying step creates the irresistible crunch that I believe makes this recipe truly special.

Step 4: Toss and Serve

Once all the chicken is fried, gently toss the crispy pieces in the luscious orange sauce until every bit is coated. If you prefer, reserve a little sauce to serve on the side for dipping or spooning over rice. To finish, sprinkle with sliced green onions and a little extra orange zest to brighten things up. Trust me, these garnishes make the whole dish feel fresh and restaurant-worthy.

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Pro Tips for Making Chinese Orange Chicken Recipe

Use a Thermometer: Keeping your oil at a steady 350°F ensures the chicken cooks evenly and gets perfectly crispy without absorbing too much oil.
Don’t Skip the Orange Zest: Adding zest at the end gives a fresh citrus boost that bottled juice alone can’t match.
Double Coat for Crunch: Egg wash plus the flour/cornstarch mixture means a crunch that lasts even after tossing in the sauce.
Fry in Batches: Crowding the pot lowers oil temperature, which can make the chicken soggy instead of crispy—patience here pays off.

How to Serve Chinese Orange Chicken Recipe

A white bowl is filled with three main layers: the bottom layer is soft white rice, the middle layer holds golden-orange battered chicken pieces covered in a shiny orange sauce, and the top layer is small bright green chopped scallions scattered on the chicken. In the background, slices of bright orange oranges are arranged on a wooden board and some are in front of the bowl, all placed on a white marbled surface. The image is close-up with a sharp focus on the chicken and a blurred background. photo taken with an iphone --ar 2:3 --v 7 - Chinese Orange Chicken, homemade orange chicken, crispy orange chicken, orange chicken sauce, easy Chinese chicken

Garnishes

I love sprinkling chopped green onions and extra orange zest right on top. It adds a fresh pop of color and flavor that makes this dish feel like a celebration every time I serve it.

Side Dishes

This orange chicken pairs wonderfully with steamed jasmine rice or sticky white rice to soak up all that sauce. For a veggie side, I often steam some broccoli or toss a quick stir-fried green bean dish on the side. It balances the sweetness perfectly and adds some fresh crunch.

Creative Ways to Present

For a special occasion, I like serving the chicken over a bed of fried rice with some toasted sesame seeds sprinkled on top. Floating thin slices of fresh orange around the platter adds a pretty, professional touch that guests always ask about.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store any leftover chicken and sauce separately in airtight containers in the fridge. This keeps the chicken from getting too soggy overnight and makes reheating a breeze.

Freezing

I’ve frozen cooked chicken pieces and sauce separately, wrapped well in freezer bags or containers. When you’re ready, thaw overnight in the fridge, then reheat gently on the stove or in the oven. Just note the texture might be slightly less crispy after freezing.

Reheating

To bring back the crispiness, I reheat chicken pieces in a hot oven (around 375°F) for 8-10 minutes, then toss in warm sauce. Avoid microwaving alone; it makes the coating soggy. This way, your leftovers feel almost as good as fresh!

FAQs

Can I use chicken thighs instead of breasts in this recipe?

Absolutely! Chicken thighs are juicier and tend to stay tender even after frying. Just cut them into similar bite-sized pieces and adjust frying time slightly if needed to ensure they’re cooked through.
How do I make the sauce less sweet?

You can reduce the sugar amount by a few tablespoons depending on your taste. Adding a bit more vinegar can balance sweetness with tanginess, so taste as you go.
Is deep-frying necessary, or can I bake the chicken?

Deep-frying gives the best crunch and authentic texture, but for a lighter version, baking or air frying works too. Just coat the chicken well, spray with oil, and bake at 425°F until crispy and cooked through—though the texture will be slightly different.
Can I make the orange sauce ahead of time?

Yes, you can prepare the sauce a day ahead and store it in the fridge. Reheat gently before tossing the fried chicken in, as reheating slowly preserves texture and flavor.
What’s the best oil for frying in this recipe?

I recommend vegetable, canola, or peanut oil because they have high smoke points and neutral flavor, perfect for frying the chicken crispy without overpowering the orange sauce.

Final Thoughts

This Chinese Orange Chicken Recipe quickly became a family favorite in my house because it strikes that perfect balance of crispy chicken and fresh, tangy sauce every single time. If you love that classic take-out flavor but want something from scratch that’s both tasty and satisfying, this is your recipe. I encourage you to give it a try—you’ll enjoy how this homemade version brings that bright orange flavor and crunch to your table any night of the week.