This homemade orange chicken recipe is better than take-out! Crispy chicken pieces are coated in a sticky orange sauce. It’s the perfect balance of sweet and savory flavors.
If you like easy chicken recipes similar to this, then try my sweet and sour chicken bites and pineapple teriyaki chicken recipes!
Homemade Orange Chicken
Orange chicken is incredibly delicious and features crispy fried chicken coated in a sweet tangy sauce. This dish is made with a combination of orange juice, soy sauce, honey, vinegar, ginger, and garlic powder. The sauce is thickened with cornstarch and poured over fried chicken bites.
To make this recipe, the chicken is first battered and then fried until crispy. Then the sauce is prepared separately and tossed with the chicken. This is what gives this recipe the distinct crispy yet ooey gooey flavor.
Recipe Ingredients
There are two groups of ingredients: batter for the chicken, and orange sauce.
Chicken and batter ingredients
- 4boneless chicken breasts–chopped into bite-size chunks
- 3large eggs
- ⅓cupcornstarch
- ⅓cupall-purpose flour
- 1tspsalt
- ½tspground black pepper
- Cooking oil for frying
Orange Chicken Sauce ingredients
- 1cuporange juice
- ½cuphoney
- 2Tbspwhite vinegar
- 2Tbspsoy sauce
- 1Tbsporange zest
- ½tspgarlic powder
- ½tspginger powder
- ½tsppaprika
- ¼tspred pepper flakes
- ½Tbspcornstarch
How To Make Orange Chicken
Full ingredients and instructions are also in therecipe card at the bottom of this blog post.
Making orange chicken requires two main steps. First, the chicken pieces are cooked in oil, then the sauce is thickened in a small pot.
Step 1: Chop 4 boneless chicken breasts into bite-sized chunks. Zest the outside of 1 orange to get 1 Tbsp of orange zest. Juice 2-3 oranges (or use store-bought orange juice).
Step 2: In one bowl, beat 3 eggs. In a separate bowl, add ⅓ cup cornstarch, 1/3 cup all-purpose flour, 1 tsp salt, and 1/2 tsp pepper. Coat a handful of the chicken bites in the egg mixture, then toss with the flour/cornstarch mixture. Shake off any excess and place newly coated chicken on a plate. Repeat with the rest of the chicken until it’s all coated.
Step 3: Pour 2 to 3 inches of cooking oil into a heavy-bottomed pot over medium-high heat. Use a thermometer to check when it reaches 350°F. Add the chicken in smaller batches and cook for 2-3 minutes, until it turns golden brown and crispy on the outside. Place the cooked chicken on a plate lined with paper towel. Repeat until all the chicken is cooked.
Step 4: Mix together ½ Tbsp of cornstarch with 1 Tbsp of warm water.
Step 5: In a medium saucepan, heat together the sauce ingredients: 1 cup orange juice, 1/2 cup honey, 2 Tbsp white vinegar, 2 Tbsp soy sauce, 1 Tbsp orange zest, 1/2 tsp garlic powder, 1/2 tsp ginger powder, 1/2 tsp paprika, 1/4 tsp red pepper flakes and ½ Tbsp cornstarch mixture from step 4. Gently stir until the sauce has thickened. This will only take 2-3 minutes.
Step 6: Add the cooked chicken bites to a large bowl. Pour the sauce overtop and mix together.
Step 7: Add a pinch of red pepper flakes and chopped green onions if desired. Serve over rice and enjoy!
Recipe Tips
- I recommend prepping the all sauce ingredients before you cook the chicken. You can add it all to a pot, but don’t cook it until after the chicken is done.
- If you add too much chicken to the pan at once, it can lower the temperature of the oil. You won’t get those crispy edges. Instead, cook in small enough batches that all the chicken is covered in the oil.
- cooking oil needs to be hot enough to fry the chicken pieces properly. Use a thermometer to check once it’s reached 350°F.
- The cooking oil will be hot and safety is important. This is why it’s important to use a heavy bottom pot, like a cast iron Dutch oven. Also, when dropping the chicken into the pot of hot oil, use a spatula or tongs so that the liquid doesn’t splash out.
Can I make this without deep frying?
Yes, you can bake it in the oven. Coat the chicken in the batter and bake it in the oven at 400°F for 20-25 minutes or until it’s crispy. I recommend flipping the chicken halfway through. The steps to make the orange sauce will remain the same. The baked chicken can be tossed with the orange sauce and served.
Can I use an air fryer instead?
Yes, you can. Coat the chicken in the batter and place it in the air fryer and cook at 400°F for 10-12 minutes, or until cooked through. Give the air fryer basket a shake halfway through. Once the crispy chicken is cooked it can be tossed with the orange chicken sauce made in a pot on the stove and served.
How Do I Discard The Frying Oil?
Cooking oil can be discarded in your compost bin. Once completely cooled, add paper towels to the leftover vegetable oil to absorb the liquid. These paper towels can be added straight to the compost bin or garbage.
How to store leftovers
- Refrigerate – Leftover chicken can be stored in an airtight container in the fridge for up to 4-5 days.
- To freeze – Add all the ingredients to aziploc freezer bag, seal tightly, and store in the freezer.
- To reheat – When ready to use, let thaw if frozen, then reheat in the microwave or on low in a frying pan. You can also reheat in the air fryer at 400°F. Cook until warmed through. It shouldn’t take more than 10 minutes. Toss them halfway through.
Tools For This Recipe
(Amazon affiliate links) – Check out all of mykitchen essentials here.
- Ninja Knife Set – This knife set is perfect for a recipe like this, and it comes with a built-in foolproof sharpener. Comes with a stainless steel chef knife, boning knife, steak knife, paring knife, bread knife, santoku knife, shears.
- Mixing Bowls – Each of these three stackable bowls are used often in our kitchen. They’re easy to grip and pour, the silicone ring on the bottom keeps them from slipping, and they’re quite durable.
- Whisk – This 9 inch better wire OXO whisk has non slip handle, and it’s dishwasher safe.
- Tongs Set – These tongs are great for placing and removing meat from a deep fryer as I did with this recipe. They’re also great for salad and bbq’s.
- Spatula – This wood and silicone 8-piece kitchen utensils set is so handy for a variety of recipes in my kitchen. I prefer silicone to avoid scratching my pots or other surfaces.
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Orange Chicken
Orange chicken is an incredibly delicious dish that you can make at home! The crispy chicken and sticky orange sauce is a perfect balance of sweet and savory flavors.
5 from 2 votes
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Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 35 minutes minutes
Servings: 6 servings
Ingredients
For The Chicken
- 4 boneless chicken breasts - chopped to bite-size chunks
- 3 large eggs
- ⅓ cup cornstarch
- ⅓ cup all purpose flour
- 1 tsp salt
- ½ tsp ground black pepper
- cooking oil for frying
For The Sauce
- 1 cup orange juice
- ½ cup honey
- 2 Tbsp white vinegar
- 2 Tbsp soy sauce
- 1 Tbsp orange zest
- ½ tsp garlic powder
- ½ tsp ginger powder
- ½ tsp paprika
- ¼ tsp red pepper flakes
- ½ Tbsp cornstarch
Instructions
Chop 4 boneless chicken breasts into bite-sized chunks. Zest the outside of 1 orange to get 1 Tbsp of orange zest. Juice 2-3 oranges (or use store bought orange juice).
In one bowl, beat 3 eggs. In a separate bowl, mix together the ⅓ cup cornstarch, 1/3 cup all purpose flour, 1 tsp salt and 1/2 tsp pepper.
Coat a handful of the chicken bites in the egg mixture, then toss with the flour/cornstarch mixture. Shake off any excess and place coated chicken on a plate. Repeat with the rest of the chicken until it's all coated.
Pour 2 to 3 inches of cooking oil into a heavy bottomed pot over medium high heat. Use a thermometer to check when it reaches 350°F.
Add the chicken in smaller batches and cook for 2-3 minutes, until it turns golden brown and crispy on the outside. Add the cooked chicken to a plate lined with paper towel. Repeat until all the chicken is cooked.
Mix together ½ Tbsp of cornstarch with 1 Tbsp of warm water.
In a medium saucepan, heat together the sauce ingredients: 1 cup orange juice, 1/2 cup honey, 2 Tbsp white vinegar, 2 Tbsp soy sauce, 1 Tbsp orange zest, 1/2 tsp garlic powder, 1/2 tsp ginger powder, 1/2 tsp paprika, 1/4 tsp red pepper flakes and ½ Tbsp cornstarch mixture from step 4. Gently stir until sauce has thickened. This will only take 2-3 minutes.
Add the cooked chicken bites to a large bowl. Pour the sauce overtop and mix together.
Add a pinch of red pepper flakes and chopped green onions if desired. Serve with rice and enjoy!
Recipe Notes:
- This recipe can be stored in an airtight container in the fridge for up to 4-5 days.
- When ready to use, let thaw if frozen, then reheat in the microwave or on low in a frying pan. You can also reheat in the air fryer at 400°F. Cook until warmed through. It shouldn’t take more than 10 minutes. Toss them halfway through.
Nutrition
Calories: 328kcal | Carbohydrates: 41g | Protein: 20g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 130mg | Sodium: 806mg | Potassium: 326mg | Fiber: 1g | Sugar: 27g | Vitamin A: 307IU | Vitamin C: 23mg | Calcium: 33mg | Iron: 2mg
The nutritional information provided is an estimate and is per serving.
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