There’s something utterly irresistible about the sweet tang of citrus paired with crispy chicken, and that’s exactly what makes this Easy Orange Chicken Recipe such a star in my kitchen. It’s got that perfect balance of sticky, crunchy, and zesty that you'll find yourself coming back to again and again.

A white bowl filled at the bottom with soft, fluffy white rice forms the first layer. On top, there are several pieces of golden brown fried chicken coated in a shiny, thick orange sauce that looks sticky and smooth. Two bright orange slices sit on top, adding a fresh and colorful contrast to the dish. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Orange Chicken Recipe
Top Tip
How to Serve Easy Orange Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Orange Chicken Recipe

Why You'll Love This Recipe

I’ve made orange chicken a few times, but this easy version quickly became my go-to because it nails that homemade flavor without tons of fuss. Plus, it’s crispy, saucy, and a guaranteed crowd-pleaser.

Simple Ingredients: You don’t need anything fancy—just pantry staples to create big flavor.
Crispy Perfection: The chicken gets golden and crunchy, then gets lovingly coated in a vibrant sauce.
Customizable Heat: A dash of hot sauce balances the sweetness without overpowering—perfect if you want a hint of spice.
Make-Ahead Friendly: You can prep parts in advance, making it great for busy weeknights or weekend dinners.

Ingredients & Why They Work

Each ingredient in this easy orange chicken recipe pulls double duty: the chicken is crispy and tender while the sauce hits all the right notes—sweet, bright, and savory. Here are some things I’ve learned sourcing and prepping these ingredients.

Flat lay of boneless skinless chicken breasts, two whole brown eggs with clean shells, a small white ceramic bowl of white flour, a small white ceramic bowl of cornstarch, a small white ceramic bowl of baking soda, a small white ceramic bowl of light brown sugar, a small white ceramic bowl of white sugar, a small white ceramic bowl of freshly minced ginger, three peeled garlic cloves, a small white ceramic bowl of bright orange fresh orange juice, a small white ceramic bowl of clear chicken broth, a small white ceramic bowl of deep brown soy sauce, a small white ceramic bowl of light rice vinegar, a small white ceramic bowl of dark amber sesame oil, a small white ceramic bowl of finely grated orange zest, a small white ceramic bowl of bright red hot sauce, and a few fresh green onion stalks 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

Chicken: I prefer boneless, skinless chicken breasts for lean, tender bites, but thighs add extra juiciness if you’re into that.
Eggs: Whisked to trap air, they help the coating stick beautifully and add to that crispy texture.
Cornstarch: The secret weapon for crispiness, especially when mixed with a bit of flour and baking soda.
Orange Juice: Fresh or store-bought, it’s the heart of the sauce—bursting with citrusy sweetness.
Soy Sauce: Brings depth and saltiness, balancing the sugars perfectly.
Rice Vinegar: Adds acidity and brightness to lift the flavors.
Fresh Ginger & Garlic: Fresh always wins here for that warm, aromatic touch.
Hot Sauce: I love using Frank’s—it adds a subtle kick without making this spicy, just lively.
Sesame Oil: Just a little goes a long way to bring that signature nutty aroma.
Green Onions: The fresh garnish that finishes it off beautifully.

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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.

Make It Your Way

What I love about this Easy Orange Chicken Recipe is how adaptable it is. You can tweak the heat, swap proteins, or even adjust the sweetness to suit your mood or what you have in your fridge.

Variation: Once, I swapped chicken thighs for breasts for a juicier result, and honestly, both are winners depending on your preference.
Gluten-Free Option: Use a gluten-free flour blend instead of regular flour and soy sauce (try tamari) to keep it safe but still tasty.
Less Sweet: Cut back on the sugars or leave out the brown sugar for a more balanced sauce that’s less dessert-like.
Spice it Up: Adding more hot sauce or a pinch of chili flakes easily turns this into your favorite spicy orange chicken.

Step-by-Step: How I Make Easy Orange Chicken Recipe

A white bowl filled with three layers: the bottom layer is white rice with a soft, grainy texture; on top of the rice is a pile of golden-brown pieces of cooked chicken covered in thick, shiny dark brown sauce with a sticky texture; a small yellow lemon wedge sits at the edge of the bowl, partly visible behind the chicken. Above the bowl, a pair of wooden chopsticks holding one piece of the saucy chicken is centered in the picture. The scene is set on a white marbled surface with a white cloth next to the bowl, and the background is a blurred dark grey texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Workspace and Ingredients

First things first, I set up a wire cooling rack over a baking sheet. This little trick keeps the chicken crispy after frying—crucial to avoid soggy bites. While the rack’s heating up, whisk together the sauce ingredients in a saucepan (make sure nothing’s warm yet to avoid prematurely thickening the cornstarch). In another large bowl, combine the flour, cornstarch, and baking soda. Trust me on mixing these well for that perfect crunch.

Step 2: Cut, Season, and Coat the Chicken

Chop your chicken into about 2-inch chunks, then give them a good pat dry. Moisture is the enemy of crispiness! Season lightly with salt and pepper, then sprinkle with a bit of cornstarch to help the egg stick. I whisk my eggs vigorously until bubbly—this aerates the mixture and makes the coating pop. Toss the chicken in the eggs, then coat in the flour-cornstarch mix, shaking off any excess before laying them on a plate.

Step 3: Fry to Golden Crispy Goodness

Heat your oil to about 365°F. Make sure it’s hot enough—frying should start immediately when chicken hits the oil, else it won’t crisp right. Fry the chicken in batches, giving each piece room to breathe and crisp on all sides. I flip after about 2-3 minutes when the bottoms are golden—don’t overcrowd your pan! Transfer cooked chicken onto the wire racks to drain excess oil and hold crispiness.

Step 4: Thicken Up Your Sauce

Bring your saucepan of sauce to a boil over medium-high heat, stirring often so it thickens nicely without burning. Once it reaches a luscious glaze-like consistency, take it off the burner. I usually transfer it to a bigger mixing bowl here—that way, you can toss the chicken easily and get every bite coated perfectly.

Step 5: Toss the Chicken & Serve

Now for the fun part: toss your crispy chicken into the sauce until every piece wears that glossy, tangy jacket. Serve it up over fluffy white rice or fried rice for the ultimate comfort food experience. Don’t forget a sprinkle of fresh green onions on top—they brighten this dish and add a little crunch.

Top Tip

From my many tries, I’ve noticed that mastering the oil temperature is game-changing for this Easy Orange Chicken Recipe. Here are my go-to tips to keep it crispy and vibrant:

Oil Temperature: Use a thermometer to hit 365°F; start frying only then to lock in crispiness.
Batch Frying: Fry smaller batches to avoid overcrowding, which can cool the oil and make your chicken soggy.
Wire Rack Drain: Ditch paper towels after frying; wire racks keep the crust crisp by letting oil drip away.
Sauce Timing: Add the chicken after sauce thickens; tossing too early can make the coating fall off.

How to Serve Easy Orange Chicken Recipe

Garnishes

I always top my orange chicken with a generous handful of sliced green onions—they add freshness and that lovely little crunch. Sometimes I’ll sprinkle toasted sesame seeds if I’m feeling fancy, but green onions are my reliable favorite every time.

Side Dishes

For sides, I’m all about simplicity: steamed jasmine rice or fluffy long grain white rice pairs perfectly. I also love vegetable fried rice for extra flavor and texture. If you want greens, sautéed broccoli or snap peas tossed with garlic work wonders.

Creative Ways to Present

For a fun family dinner or casual dinner party, serve this orange chicken in mini lettuce wraps scattered with chopped peanuts and fresh cilantro. You can also plate it over fried rice in a wide bowl and garnish with thinly sliced radishes for color and crunch—looks impressive but is super easy to pull off!

Make Ahead and Storage

Storing Leftovers

I usually store leftover chicken and sauce mixed together in an airtight container in the fridge—it keeps well for up to 3 days. If you find the sauce thickened too much overnight, just add a splash of water while reheating to loosen it up.

Freezing

Freezing orange chicken isn’t my first choice because the coating loses some crispness, but it’s possible. Freeze chicken and sauce separately in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, I spread leftover chicken out on a baking sheet and warm it in a 375°F oven for 10-15 minutes. This crisps up the coating again. Then, give it a quick toss in leftover sauce on the stovetop to freshen up the flavor before serving.

Frequently Asked Questions:

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

Absolutely! Chicken thighs add extra juiciness and flavor, making the dish a bit richer. Just watch the cooking time and ensure the thighs are cut into similar-sized pieces for even frying.

How do I keep the chicken crispy after frying?

The best way is to place fried chicken on a wire cooling rack set over a baking sheet, rather than paper towels. This allows excess oil to drip away and air to circulate, preventing sogginess.

Can I make the sauce ahead of time?

Yes, you can whisk together the sauce ingredients in advance and keep it in the fridge, uncovered or loosely covered. Just before serving, bring it to a boil to activate the cornstarch and thicken the sauce.

What can I serve with Easy Orange Chicken?

Classic pairings include steamed jasmine or long grain white rice, vegetable fried rice, or sautéed green veggies like broccoli or snap peas. You can also try serving it with lettuce wraps for a fun twist.

Final Thoughts

This Easy Orange Chicken Recipe holds a special place for me because it brings a bit of that takeout magic home without the wait or mystery of ingredients. Cooking it reminds me of sharing cozy dinners with friends, always with a satisfied smile at the end of the meal. I hope you’ll give it a try, experiment a little, and find your own perfect spin on it—it’s just that kind of recipe that’s fun, forgiving, and always delicious.