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Orange chicken with chopped green onions.

Orange Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 2 reviews
  • Author: Shelly
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: Serves 6
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American


Craving Chinese takeout? Before you make an order, consider making this homemade Orange Chicken! Crispy breaded chicken is fried and then coated in a sweet and spicy orange sauce for a delicious dinner.




  • 1 1/2 pounds boneless skinless chicken breasts or boneless skinless chicken thighs, cut into 1” pieces
  • 1 egg
  • 3 tablespoons olive oil
  • 1/2 cup cornstarch 
  • 3/4 cup flour
  • 1 1/2 teaspoons kosher salt
  • vegetable oil for frying


  • 1/4 cup orange juice
  • 1 teaspoon sesame oil
  • 3 tablespoons soy sauce
  • 1/4 cup granulated sugar
  • 1/4 cup vinegar
  • 1/4 cup water
  • 1 tablespoon minced ginger
  • 2 teaspoons garlic
  • 1/2 teaspoon crushed red pepper
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water


  1. Chicken: Set your oven to warm. Line a large baking sheet with paper towels and set aside.
  2. In a medium bowl whisk together the egg and olive oil. Set aside.
  3. Add the cornstarch, flour, and salt into a large zip-top bag, shaking to combine.
  4. Add the chicken in portions to the egg mixture and then into the bag with the flour mixture, shaking to coat evenly. Place coated chicken on a plate and set aside. Repeat with all the chicken.
  5. Add the vegetable oil in a deep Dutch Oven or large skillet until it’s 2 – 3 inches deep. Heat the oil over medium heat until it reaches a temperature of 350°F.
  6. Working in 3 batches, add the chicken to the hot oil and fry until golden brown, 3 – 4 minutes.
  7. Using a slotted spoon remove the chicken from the oil and place on a prepared baking sheet and place in the warm oven. Repeat with the remaining chicken.
  8. Sauce: In a medium saucepan over medium heat, whisk together the orange juice, sesame oil, soy sauce, granulated sugar, vinegar, water, ginger, garlic, and red pepper and bring to a boil. 
  9. Mix together the remaining water and cornstarch in a small bowl. Add this to the boiling sauce and cook for 2-3 more minutes until thickened. Remove from the heat.
  10. Remove the chicken from the oven and place in a large bowl. Pour the orange sauce on top of the chicken, gently mixing to coat each piece. 
  11. Serve with rice if desired.


This recipe makes enough sauce to coat the chicken. If you prefer more sauce for rice, you can easily increase the amounts by 50%, or even double it.

Store airtight in the refrigerator for up to 3 days.

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