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Easy Orange Chicken

Easy orange chicken with crispy, golden-brown chicken bites and a glossy sweet-tangy orange sauce. You’ll fry the chicken, then toss it with a thickened citrus-garlic glaze for a weeknight takeout-style finish.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts Cut into bite-sized pieces.
  • 2 large eggs Whisk until smooth.
  • 0.5 cup cornstarch Used for coating and for thickening the sauce.
  • 0.5 cup all-purpose flour For coating.
  • 1 tsp salt
  • 0.5 tsp black pepper
  • vegetable oil For frying.
Orange Sauce
  • 1 cup orange juice
  • 0.25 cup soy sauce
  • 0.33 cup brown sugar
  • 2 tbsp rice vinegar
  • 1 tbsp orange zest
  • 3 garlic Minced.
  • 1 tsp grated ginger
  • 2 tbsp cornstarch For slurry to thicken sauce.
  • 3 tbsp water For slurry.
Garnish
  • sliced green onions For garnish.
  • sesame seeds For garnish.

Equipment

  • 1 deep skillet
  • 1 saucepan

Method
 

Prep the chicken coating
  1. Whisk the eggs until smooth in a bowl so the coating sticks evenly to each bite.
  2. In a separate bowl, combine the flour, cornstarch, salt, and black pepper until the mixture is uniform.
  3. Dip each chicken piece into the eggs, then coat it in the flour mixture so the surface is thick and even.
Fry the chicken
  1. Heat vegetable oil in a deep skillet to 350°F (175°C) until it reaches a steady frying temperature.
  2. Fry the chicken in batches for 4–5 minutes until golden and crispy, then transfer to a paper towel-lined plate to drain.
Make the orange sauce
  1. In a saucepan, combine orange juice, soy sauce, brown sugar, rice vinegar, orange zest, minced garlic, and grated ginger.
  2. Bring the mixture to a gentle simmer, stirring occasionally until the flavors meld.
  3. Mix cornstarch and water in a small bowl to make a slurry, then stir it into the simmering sauce.
  4. Cook the sauce until thickened, so it coats the back of a spoon.
Toss and serve
  1. Add the crispy chicken to the sauce and toss until fully coated, keeping the chicken crisp as much as possible.
  2. Garnish with sliced green onions and sesame seeds, then serve immediately over steamed rice.

Notes

For the crispiest texture, fry in batches so the oil temperature stays near 350°F (175°C). Store leftovers in the refrigerator up to 3 days; reheat in a hot oven or air fryer to re-crisp. Freezing is not recommended because the coating softens after thawing. If you want a lighter option, use low-sodium soy sauce and reduce the brown sugar by 1–2 tablespoons.