Go Back

Orange Chicken

A bright, glossy orange sauce coats crispy chicken bites in this comforting classic. Made with simple pantry staples, this version brings restaurant-worthy flavor to your kitchen with a tangy-sweet glaze, a light crunch, and juicy chicken. Perfect for weeknights or Sunday meal-prep, it pairs beautifully with steamed rice and a quick stir-fry of vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Calories 520 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup cornstarch
  • 1 large egg, beaten
  • 2 tbsp soy sauce
  • 1 orange (zest and juice)
  • 1/4 cup rice vinegar
  • 1/4 cup sugar or honey
  • 2 cloves garlic, minced
  • 1 tsp fresh grated ginger
  • 1/2 tsp sriracha or chili flakes (optional)
  • 2 tbsp vegetable oil for frying
  • 1 orange zest (extra for finishing, optional)
  • 1/2 water (to adjust sauce consistency)
  • 1 tbsp cornstarch mixed with 2 tbsp water (slurry) to thicken sauce
  • 1 tbsp sesame seeds for garnish (optional)

Instructions
 

  • Pat the chicken pieces dry with paper towels. This helps the coating crisp up nicely when fried.
  • In a shallow dish, toss the chicken pieces with soy sauce. Let them marinate for about 5 minutes to absorb some flavor.
  • Set up a dipping station: place cornstarch in a bowl and whisk the beaten egg in another. Dip each piece first into the egg, then coat thoroughly with the cornstarch.
  • Heat about 2 inches of oil in a deep skillet or heavy pot to 350°F (175°C). Fry the chicken in batches until golden brown and cooked through, about 3–4 minutes per batch. Drain on a rack or paper towels.
  • In a separate saucepan, combine orange juice, zest, rice vinegar, sugar or honey, minced garlic, grated ginger, and optional chili. Bring to a gentle simmer.
  • Stir in the slurry (cornstarch mixed with water) to thicken the sauce. Let it simmer for another 1–2 minutes until glossy and coats the back of a spoon.
  • Pour the sauce over the fried chicken, tossing to coat evenly. If you want a lighter glaze, reserve some sauce to drizzle after mixing.
  • Finish with a touch of orange zest on top and a sprinkle of sesame seeds if you like. Serve immediately with steamed rice and your favorite vegetables.