Name: Easy Orange Chicken Recipe
Prep time: 10 min
Cook time: PT-491144H21M31S
Total time: PT-491144H21M31S
Cuisine: Asian‑American Comfort Food
Ingredients: For the chicken:; 500 g boneless, skinless chicken breast or thighs, cut into bite‑sized pieces; 1 egg, beaten; 1/2 cup cornstarch (for coating); Salt and black pepper, to taste; Oil for pan‑frying (vegetable, canola, or peanut oil); For the orange sauce:; 1 cup orange juice (fresh or bottled); 2 tablespoons soy sauce (or tamari / coconut aminos for gluten‑free); 1 tablespoon rice vinegar or white vinegar; 2–3 tablespoons brown sugar or honey (adjust sweetness to taste); 2 cloves garlic, minced; 1 teaspoon grated ginger (optional); 1 teaspoon orange zest (optional, for extra citrus flavor); 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry for thickening); Pinch of red pepper flakes (optional, for heat); Garnish: sliced green onions and sesame seeds (optional)

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This easy orange chicken recipe is my go-to when I’m craving a takeout-style meal without leaving the house. Crispy chicken bites are coated in a sticky, sweet, and tangy orange sauce with just a hint of heat. It’s all made with simple ingredients and ready in less than 30 minutes, making it perfect for a busy weeknight dinner or a satisfying homemade comfort meal.

Why You’ll Love This Recipe

I love how this recipe brings restaurant-level flavor to my kitchen without the complicated steps. The chicken gets golden and crispy with a light coating, and the sauce is a perfect balance of citrusy sweetness and savory richness. It’s quick, affordable, and far better than anything I’ve ordered. I also love that I can control the ingredients—less sugar, more spice, or even make it gluten-free. Easy Orange Chicken Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:

boneless, skinless chicken breast or thighs, cut into bite-sized pieces
cornstarch (for coating)
salt and pepper
egg (for coating)
oil for pan-frying

For the orange sauce:

orange juice (fresh or bottled)
soy sauce
rice vinegar or white vinegar
brown sugar or honey
garlic, minced
ginger, grated (optional)
orange zest
cornstarch + water (for thickening)
red pepper flakes (optional, for heat)
green onions and sesame seeds (for garnish)

Directions

I season the chicken pieces with salt and pepper, then dip them in a beaten egg followed by cornstarch, coating them evenly.
I heat oil in a skillet over medium-high heat and cook the chicken in batches until golden and cooked through, about 4–5 minutes per side. I remove them and set aside.
In a saucepan, I combine orange juice, soy sauce, vinegar, sugar or honey, garlic, ginger, orange zest, and red pepper flakes. I bring it to a simmer.
I stir in the cornstarch-water slurry and let it cook for 1–2 minutes until the sauce thickens to a glossy consistency.
I add the cooked chicken to the sauce, tossing to coat evenly.
I garnish with green onions and sesame seeds, then serve hot over rice, noodles, or steamed veggies.

Servings and timing

This recipe serves 3–4 people.
Prep time: 10 minutes
Cook time: 15–20 minutes
Total time: 25–30 minutes

Variations

Sometimes I bake or air-fry the chicken for a lighter version. For a gluten-free option, I use tamari or coconut aminos and make sure all other ingredients are certified gluten-free. I’ve added vegetables like broccoli or bell peppers for a more complete one-pan meal. When I want extra heat, I toss in chili garlic sauce or sriracha.

storage/reheating

Leftovers keep well in the fridge for up to 3 days. I reheat gently in a skillet or microwave until warmed through. If the sauce thickens too much in the fridge, I add a splash of water or orange juice while reheating. I don’t recommend freezing, as the crispy coating can become soggy once thawed. Easy Orange Chicken Recipe

FAQs

Can I use pre-cooked or rotisserie chicken?

Yes, I can skip the coating and frying steps, then simply toss the shredded or chopped chicken in the orange sauce and warm through.

Is orange juice from concentrate okay?

Yes, it works fine. I just avoid juice with added sugar since the sauce already includes sweetener.

Can I make this dish ahead?

I prefer making it fresh for the best texture, but I sometimes prep the sauce and chicken pieces ahead of time and cook everything just before serving.

What can I serve with orange chicken?

I usually serve it over steamed jasmine rice, fried rice, or noodles. A side of stir-fried vegetables or bok choy balances the sweetness perfectly.

Can I make this in the air fryer?

Yes, I coat the chicken as usual and air-fry at 400°F for 10–12 minutes, flipping halfway. Then I toss in the sauce just before serving.

Conclusion

This easy orange chicken recipe brings all the flavor of your favorite takeout with none of the hassle. Crispy, saucy, and bursting with citrusy goodness, it’s a dish I can throw together in under 30 minutes and feel great about serving. Whether I’m cooking for the family or meal prepping for the week, this recipe always hits the spot.

Easy Orange Chicken Recipe

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This easy orange chicken recipe delivers crispy chicken bites coated in a sticky, sweet‑tangy orange sauce — just like takeout, but faster, simpler, and made at home. It’s perfect for weeknight dinners when you crave comfort and flavor without the fuss.

Author: Lizaa
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 25–30 minutes
Yield: 3–4 servings
Category: Main Course
Method: Pan‑Frying + Sauce Simmering
Cuisine: Asian‑American Comfort Food

Ingredients

For the chicken:
500 g boneless, skinless chicken breast or thighs, cut into bite‑sized pieces
1 egg, beaten
1/2 cup cornstarch (for coating)
Salt and black pepper, to taste
Oil for pan‑frying (vegetable, canola, or peanut oil)
For the orange sauce:
1 cup orange juice (fresh or bottled)
2 tablespoons soy sauce (or tamari / coconut aminos for gluten‑free)
1 tablespoon rice vinegar or white vinegar
2–3 tablespoons brown sugar or honey (adjust sweetness to taste)
2 cloves garlic, minced
1 teaspoon grated ginger (optional)
1 teaspoon orange zest (optional, for extra citrus flavor)
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry for thickening)
Pinch of red pepper flakes (optional, for heat)
Garnish: sliced green onions and sesame seeds (optional)

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Instructions

Season the chicken pieces lightly with salt and pepper. Dip each piece into the beaten egg, then coat evenly in cornstarch.
Heat oil in a skillet over medium‑high heat. In batches, pan‑fry the chicken pieces until golden brown and cooked through (about 4–5 minutes per side). Remove and drain on paper towels.
In a small saucepan, combine orange juice, soy sauce, vinegar, sugar (or honey), garlic, ginger (if using), orange zest (if using), and red pepper flakes (if using). Bring to a simmer.
Stir in the cornstarch–water slurry and cook 1–2 minutes until the sauce thickens and becomes glossy.
Add the cooked chicken to the sauce and toss gently to coat each piece evenly.
Garnish with sliced green onions and sesame seeds, if desired. Serve hot over rice, noodles, or with steamed vegetables.

Notes

For a lighter version, bake or air‑fry the coated chicken instead of pan‑frying; then toss with sauce.
Make it gluten‑free by using tamari or coconut aminos instead of soy sauce and ensuring cornstarch/other ingredients are gluten‑free.
Add vegetables like bell peppers, broccoli, or snap peas for a complete one‑pan meal.
Adjust the sweetness and heat to your preference — add more sugar/honey for sweetness or chili sauce / red pepper flakes for spice.