easy orange chicken recipe
The Best easy orange chicken recipe
I love this easy orange chicken recipe because it’s one of those meals that somehow manages to be both simple and impressive at the same time. It’s the kind of dish I can throw together on a busy weeknight when I need something quick, but it’s also special enough to serve when we have friends over. The sweet and tangy sauce is just so good—crispy on the outside, tender on the inside, and packed with flavor without being overly complicated. My kids absolutely devour it, which is always a win in my book. They’ll even eat extra veggies if I serve them on the side, just so they can soak up every last bit of that orange glaze.
What I really appreciate about this recipe is how it balances convenience with real, wholesome ingredients. I use fresh orange juice and zest instead of bottled sauce, which cuts down on added sugars and preservatives. The chicken is baked or air-fried instead of deep-fried, so it’s lighter but still gets that perfect crispy texture. Plus, oranges are packed with vitamin C, and the ginger and garlic in the sauce add anti-inflammatory benefits. It’s a meal that feels indulgent but doesn’t leave you feeling weighed down afterward. Whether it’s a Tuesday night or a casual weekend dinner, this orange chicken always hits the spot.
Easy Orange Chicken
A quick and delicious takeout-style orange chicken that’s crispy, tangy, and sweet. Perfect for a weeknight dinner with steamed rice and veggies.
🥘Ingredients
- 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
- 1 cup cornstarch
- 2 large eggs, beaten
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 tbsp vegetable oil (for frying)
- 1/2 cup orange juice (fresh or store-bought)
- 1/3 cup soy sauce (low-sodium preferred)
- 1/4 cup brown sugar
- 3 tbsp rice vinegar
- 1 tbsp orange zest
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/2 tsp red pepper flakes (optional, for heat)
- 1 tbsp cornstarch + 2 tbsp water (slurry)
- 2 green onions, thinly sliced
- 1 tsp sesame seeds
- Orange slices
👨🍳Directions
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1 In a large bowl, combine chicken pieces with salt and black pepper. Toss to coat evenly.
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2 Dip each piece of chicken into the beaten eggs, then coat thoroughly with cornstarch. Shake off excess.
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3 Heat vegetable oil in a deep skillet or wok over medium-high heat. Once hot, add chicken in batches (avoid overcrowding) and fry for 3-4 minutes per side until golden and crispy. Transfer to a paper towel-lined plate.
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4 In a small saucepan, combine orange juice, soy sauce, brown sugar, rice vinegar, orange zest, garlic, ginger, and red pepper flakes. Bring to a simmer over medium heat.
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5 In a small bowl, mix cornstarch and water to create a slurry. Slowly whisk the slurry into the sauce and cook for 1-2 minutes until thickened.
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6 Return the fried chicken to the skillet and pour the orange sauce over it. Toss gently to coat evenly and cook for an additional 1-2 minutes.
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7 Garnish with sliced green onions, sesame seeds, and orange slices. Serve hot with steamed rice.
🔧Equipment
- Large mixing bowl
- Deep skillet or wok
- Whisk
- Tongs
- Small saucepan
- Measuring cups and spoons
- Cutting board
- Knife
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Orange Chicken Works
This easy orange chicken recipe is a reliable go-to for any occasion because it’s quick to make, packed with flavor, and always a crowd-pleaser. Whether it’s a weeknight dinner or a family gathering, the sweet and tangy sauce pairs perfectly with rice and veggies, making it a balanced meal everyone will enjoy. Plus, the simple ingredients and straightforward steps mean you can whip it up without stress, even on busy nights.
❓ Frequently Asked Questions About Orange Chicken
1. Can I make this easy orange chicken recipe ahead of time?
Yes! You can prepare the orange chicken ahead of time by cooking it as directed and then storing it in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat it in a skillet over medium heat or in the microwave until warmed through. The sauce may thicken slightly when refrigerated, so you can add a splash of water or orange juice to loosen it up before reheating.
2. What can I use if I don’t have fresh oranges for the sauce?
If you don’t have fresh oranges, you can substitute with ½ cup of store-bought orange juice (preferably not from concentrate for the best flavor). For extra depth, add 1 teaspoon of orange zest or a splash of rice vinegar to mimic the brightness of fresh oranges. Bottled orange marmalade (about ¼ cup) can also work in a pinch.
3. Is this recipe gluten-free?
The traditional version of this recipe is not gluten-free because it uses soy sauce and all-purpose flour for coating the chicken. To make it gluten-free, substitute the soy sauce with tamari or coconut aminos and use cornstarch or a gluten-free flour blend for the chicken coating. Always check the labels of other ingredients (like chicken broth or hoisin sauce) to ensure they’re gluten-free.
4. Can I bake the chicken instead of frying it?
Absolutely! For a lighter version, you can bake the chicken. Preheat your oven to 400°F (200°C), place the coated chicken pieces on a greased baking sheet, and bake for 20-25 minutes, flipping halfway through, until crispy and cooked through. Toss the baked chicken in the orange sauce just like you would with the fried version.
5. What sides pair well with easy orange chicken?
This dish pairs beautifully with steamed white or brown rice to soak up the sauce. For a complete meal, serve it with stir-fried or steamed vegetables like broccoli, snap peas, or bell peppers. A simple cucumber salad or egg rolls also complement the flavors well. For a low-carb option, try cauliflower rice or zucchini noodles.
