Crispy, juicy chicken coated in a sticky, citrusy sauce — what’s not to love? If you’ve ever wanted to learn how to make an Easy Orange Chicken Recipe at home, this recipe makes it beyond easy!
Table of Contents
What is Orange Chicken?
Orange chicken is a popular Chinese-American dish featuring bite-sized pieces of crispy fried chicken tossed in a tangy, sweet, and slightly spicy orange sauce. It’s often found in takeout spots and buffet-style restaurants, but making it at home means you can control the quality of ingredients and tweak the flavors to your liking.
The sauce is the real star of the dish, made with fresh orange juice, soy sauce, rice vinegar, and just the right amount of spice. The combination of sweet and savory flavors, plus the crispy texture of the chicken, makes this dish incredibly satisfying. Whether served over steamed rice or alongside roasted veggies, it’s a meal that’s both comforting and packed with flavor.
Ingredients You Need
- Boneless Chicken Breast – Cutting the chicken into bite-sized pieces ensures even cooking and the perfect ratio of crispy coating to juicy chicken. Swap for chicken thighs if you prefer darker meat.
- Extra Large Egg – Whisking the egg creates a sticky coating that helps the breading adhere to the chicken.
- Organic Unbleached Flour – This adds structure to the coating and helps achieve that golden, crispy texture.
- Panko Bread Crumbs – These light and airy breadcrumbs give the chicken a crunchier coating compared to traditional breadcrumbs.
- Water – Adding a small amount helps balance the consistency of the sauce.
- Orange Juice – Freshly squeezed juice brings a bright, citrusy sweetness to the sauce. Bottled juice works, but fresh gives the best flavor.
- Granulated Organic Sugar – A little sweetness balances the tangy and savory elements of the sauce.
- Rice Wine Vinegar – Vinegar adds acidity and adds another layer of flavor.
- Low Sodium Soy Sauce – This brings umami to the sauce. Coconut aminos work as a great alternative.
- Garlic – Be sure to use fresh cloves for the best flavor!
- Fresh Ginger – A little bit of ginger goes a long way in adding warmth and depth.
- Sriracha – Just a touch of heat rounds out the sweet and tangy sauce.
- Ketchup – This gives the sauce a hint of richness and a slight tomato tang.
- Cornstarch + Water – This slurry thickens the sauce, giving it that signature glossy finish.
- Crushed Red Pepper (Optional) – If you love a little extra spice, a pinch of crushed red pepper is a great way to turn up the heat.
How to Make an Easy Orange Chicken Recipe
- Prepare the chicken. In a bowl, whisk the egg. Dip each piece of chicken into the egg, then coat in flour, followed by a layer of panko breadcrumbs. Make sure each piece is fully covered.
- Bake the chicken. Arrange the breaded chicken pieces on a baking sheet and bake until golden brown and cooked through.
- Make the sauce. In a pan, combine orange juice, soy sauce, vinegar, sugar, garlic, ginger, sriracha, and ketchup. Stir over medium heat until everything is well blended.
- Thicken the sauce. In a small bowl, mix cornstarch with water until smooth. Pour it into the sauce, stirring continuously, until the mixture thickens.
- Coat the chicken. Once the sauce is ready, toss the baked chicken into the pan, making sure each piece is fully coated in the sticky, flavorful glaze.
- Serve and enjoy. Garnish with sliced green onions and serve over rice or with your favorite veggies.
Variations
- Air Fryer – Skip the oven and cook the breaded chicken in the air fryer for an extra crispy texture.
- Pan-Fried – Instead of baking, shallow-fry the chicken in a pan with a bit of oil until golden and crispy.
- Extra Spicy – Add more sriracha or a sprinkle of cayenne pepper for a fiery kick.
- Grill – Skip the breading and use grilled chicken for a lighter version.
- Honey Orange Chicken – Swap the sugar for honey for a different type of sweetness.
- Sesame Orange Chicken – Stir in some toasted sesame seeds for a nutty, aromatic finish.
Can I Store Leftovers?
Orange chicken is best enjoyed fresh since the crispy coating can soften over time when stored. If you do have leftovers, store the chicken and sauce separately if possible.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a pan or air fryer to help revive the crispiness.
Freeze the cooked chicken on a baking sheet before transferring it to a freezer bag. Store the sauce separately in an airtight container. Both will last about 3 months. Reheat from frozen in the oven for the best texture.
Common Questions
Typically the sauce for orange chicken is a combination of orange juice, orange zest, sugar, soy sauce, rice vinegar, and garlic. This version also incorporates ketchup, soy sauce, and Sriracha.
While both dishes have orange in them, General Tso’s is far spicier while orange chicken has more sweetness.
These two dishes are not the same. Orange chicken is primarily sweet and doesn’t have the acidity that sweet and sour chicken does.
Orange chicken is typically sweet but in this recipe, we do add a little heat to it with Sriracha.
More Tasty Chicken Recipes You’ll Love
Looking for more easy meals? Take a look at more of our favorite chicken recipes below!
How to Make Orange Chicken
Ingredients
- 1 pound boneless chicken breast cut into 1-inch pieces (thighs can be substituted if you prefer dark meat)
- 1 extra large egg whisked
- 1/2 cup organic unbleached flour
- 1 cup panko bread crumbs
Sauce:
- 2 Tablespoons water
- 1/2 cup orange juice preferably fresh squeezed
- 1/4 cup granulated organic sugar
- 3 Tablespoons rice wine vinegar
- 1/8 cup low sodium soy sauce or coconut aminos
- 1 clove garlic minced
- 1 teaspoon fresh ginger minced
- 1 teaspoon sriracha
- 2 teaspoons ketchup
- 2 teaspoons cornstarch + 1 tbsp water
- *optional: add crushed red pepper for added heat
Instructions
- Preheat oven to 400 degrees Fahrenheit. Spray a sheet tray with non-stick cooking spray.1 pound boneless chicken breast, 1/2 cup organic unbleached flour, 1 extra large egg, 1 cup panko bread crumbs
- Dip chicken pieces in egg, then roll in flour, and then roll in bread crumbs until fully coated. Place on a baking sheet.
- Bake for 15-20 minutes until chicken is cooked through and lightly browned.
- Add all sauce ingredients except the cornstarch and 1 tablespoon water. Bring to a low boil. In a small bowl, dissolve cornstarch in water, then add to the mixture. Stir until sauce boils again and cook just until thickens, reduce heat.2 Tablespoons water, 1/2 cup orange juice, 1/4 cup granulated organic sugar, 3 Tablespoons rice wine vinegar, 1/8 cup low sodium soy sauce or coconut aminos, 1 clove garlic, 1 teaspoon fresh ginger, 1 teaspoon sriracha, 2 teaspoons ketchup, 2 teaspoons cornstarch + 1 tbsp water, *optional: add crushed red pepper for added heat
- Add chicken to pan and coat in the sauce.
- Garnish with green onions, and enjoy!
Video
Equipment
Notes
– Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a pan or air fryer to help revive the crispiness.
– Freeze the cooked chicken on a baking sheet before transferring it to a freezer bag. Store the sauce separately in an airtight container. Both will last about 3 months. Reheat from frozen in the oven for the best texture.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi!
I have not made this yet but wanted to know if I could cut down the sugar. Would the results be similar?
It just won’t be quite as sweet!
Xo,
Alia & Radwa
A real delight! It was just perfect