Print

Easy Orange Chicken Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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)

Instructions

  1. Season the chicken pieces lightly with salt and pepper. Dip each piece into the beaten egg, then coat evenly in cornstarch.
  2. 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.
  3. 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.
  4. Stir in the cornstarch–water slurry and cook 1–2 minutes until the sauce thickens and becomes glossy.
  5. Add the cooked chicken to the sauce and toss gently to coat each piece evenly.
  6. 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.

Nutrition

Find it online: https://recipesbyliza.com/easy-orange-chicken-recipe/