Ingredients

For the Chicken

• 2 pounds (900g) boneless, skinless chicken thighs or chicken breasts, cut into 1-inch pieces
• 2 large eggs
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup cornstarch
• ½ cup all-purpose flour
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• Vegetable oil, for frying

Orange Sauce

• 1 cup fresh orange juice
• 2 tablespoons orange zest
• ¼ cup soy sauce (low sodium preferred)
• ½ cup brown sugar
• 2 tablespoons honey
• 2 tablespoons rice vinegar
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon sesame oil
• 1 teaspoon sriracha or red pepper flakes (optional)
• 2 tablespoons cornstarch
• 3 tablespoons cold water

Garnishes

• Sesame seeds
• Sliced green onions
• Fresh orange slices
• Extra orange zest

Equipment

• Large mixing bowls
• Deep skillet or Dutch oven
• Tongs
• Wire rack or paper towel-lined plate
• Saucepan
• Whisk
• Measuring cups and spoons

Instructions

Step 1: Prepare the Chicken

Pat the chicken pieces dry with paper towels.

Season with:

• Salt
• Black pepper

In a bowl, whisk the eggs until smooth.

In another bowl, combine:

• Cornstarch
• Flour
• Garlic powder
• Paprika

Dip each chicken piece into the beaten eggs, then coat thoroughly in the flour mixture.

Place the coated chicken on a tray while you heat the oil.

Step 2: Heat the Oil

Pour about 2 inches of vegetable oil into a deep skillet or Dutch oven.

Heat the oil to 350°F (175°C).

Test the oil by dropping in a small piece of coating—it should sizzle immediately.

Step 3: Fry the Chicken

Working in batches, carefully add the coated chicken pieces to the hot oil.

Fry for 4–5 minutes, turning occasionally, until golden brown and cooked through.

The internal temperature should reach 165°F (74°C).

Transfer the chicken to a wire rack or paper towel-lined plate.

For extra crispy chicken, let it rest for 2 minutes, then fry it a second time for 1–2 minutes.

Step 4: Make the Orange Sauce

In a medium saucepan, combine:

• Orange juice
• Orange zest
• Soy sauce
• Brown sugar
• Honey
• Rice vinegar
• Garlic
• Ginger
• Sesame oil
• Sriracha (if using)

Bring the mixture to a gentle simmer over medium heat.

Cook for about 5 minutes, stirring occasionally.

Step 5: Thicken the Sauce

In a small bowl, whisk together:

• Cornstarch
• Cold water

Slowly pour the slurry into the simmering sauce while whisking continuously.

Cook for 2–3 minutes, or until the sauce becomes glossy and thick enough to coat the back of a spoon.

Step 6: Coat the Chicken

Add the fried chicken to a large bowl.

Pour the hot orange sauce over the chicken.

Gently toss until every piece is evenly coated.

Serve immediately for the crispiest texture.

Step 7: Garnish and Serve

Transfer the Orange Chicken to a serving platter.

Garnish with:

• Sesame seeds
• Green onions
• Fresh orange zest
• Orange slices

Serve hot with steamed jasmine rice or fried rice.

Tips for the Best Orange Chicken

• Chicken thighs stay juicier than chicken breasts.
• Fresh orange juice and zest provide the brightest citrus flavor.
• Double-fry the chicken for an extra-crispy coating.
• Fry in small batches to keep the oil temperature consistent.
• Toss the chicken with the sauce just before serving to maintain its crunch.

Flavor Variations

Spicy Orange Chicken

Add extra sriracha, chili garlic sauce, or crushed red pepper flakes to the sauce.

Honey Orange Chicken

Replace some of the brown sugar with additional honey for a richer sweetness.

Sesame Orange Chicken

Add 1 tablespoon toasted sesame seeds directly into the sauce.

Air Fryer Orange Chicken

Spray the coated chicken lightly with oil and air fry at 400°F (200°C) for 12–15 minutes, flipping halfway through.

Baked Orange Chicken

Arrange the coated chicken on a parchment-lined baking sheet, spray with cooking oil, and bake at 425°F (220°C) for 20–25 minutes, turning once halfway through.

Storage

Store leftover Orange Chicken in an airtight container in the refrigerator for up to 4 days.

Reheating

Oven

Bake at 350°F (175°C) for 10–12 minutes until heated through.

Air Fryer

Reheat at 350°F (175°C) for 4–5 minutes to help restore crispiness.

Microwave

Heat in 30-second intervals until warm, though the coating will soften.

Serving Suggestions

Chinese Orange Chicken pairs perfectly with:

• Steamed jasmine rice
• Fried rice
• Vegetable lo mein
• Stir-fried broccoli
• Bok choy
• Garlic green beans
• Egg rolls
• Crab rangoon
• Vegetable spring rolls
• Asian cucumber salad

Nutrition (Approximate Per Serving)

• Calories: 540
• Protein: 33g
• Carbohydrates: 46g
• Fat: 24g
• Saturated Fat: 5g
• Fiber: 2g
• Sugar: 24g
• Sodium: 780mg

This Chinese Orange Chicken is crispy, flavorful, and coated in a sweet, tangy homemade orange sauce that’s better than takeout. With its golden crunch, vibrant citrus flavor, and rich savory glaze, it’s a restaurant-quality meal that’s easy to make at home and perfect for sharing with family and friends.