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This easy orange chicken recipe is the only one you need for that perfect restaurant crunch at home. My homemade orange sauce uses fresh zest and a hidden secret ingredient to get that better than takeout flavor in just 30 minutes.
Easy Orange Chicken Recipe
I have spent years perfecting this easy orange chicken recipe to get that exact restaurant crunch at home. There is no better time to make this dish than when you want a high quality meal that takes only 30 minutes from start to finish. This chicken is the poster child of American-Chinese cuisine. While sometimes called Orange Peel Chicken, it is the same thing you find at any Chinese takeout restaurant.
However, General Tso’s Chicken is not the same. While both are deep fried, General Tso’s is usually much spicier. This recipe uses chicken breast for a crispy texture that pairs perfectly with a sweet, tangy, and savory glaze. It is more citrusy than restaurant versions because of the real orange juice and fresh zest. The key lies in the homemade orange sauce. By balancing soy sauce, sugar, vinegar, and garlic chili sauce, you get a perfect profile with just a little heat.
If you love this, make sure to check out my other better than takeout recipes like my Kung Pao Chicken or Sesame Chicken for more quick and delicious weeknight dinners! I am certain you will enjoy the great taste!
Tips For Making The Best Crispy Orange Chicken
I have made this chicken so many times that I have figured out a few simple tricks to keep the coating crunchy and the sauce glossy.
- The Oil Temperature Test: Before you start frying, you need to make sure the oil is hot enough. I usually stick a wooden chopstick into the oil. If you see bubbles forming quickly around the wood, it is ready. If it is too cold, your chicken will be oily and soggy.
- The Ice Cold Secret: This is the most important step for a light, airy shell. I always make sure my water is ice cold before mixing it into the batter. This temperature shock when the cold batter hits the hot oil prevents the coating from becoming bready or heavy.
- The One By One Drop: I always drop the battered chicken pieces into the oil one by one. This keeps them spread out and stops them from sticking together into a big clump. It makes sure every single side gets perfectly crispy.
- The Sauce Thicken Check: Before tossing the chicken back in, I always wait for the sauce to reach a light simmer. You want to see the sauce turn glossy and thick enough to coat the back of a spoon. This is how you get that glossy orange sauce without it being watery.
- The Fresh Zest Factor: Using fresh orange zest is essential. It provides a clean, citrusy aroma that bottled juice cannot match. If your homemade orange sauce smells bright and zesty before you even add the chicken, you know it will be delicious.
Ingredients You’ll Need
- Chicken
- Oil
- Garlic
Pro Tip #1: Why I Use Chicken Breast
I go for chicken breast because it stays lean and holds its shape well after frying. It cooks quickly when cubed, so the meat stays tender while the outside gets a golden crunch. You can use chicken thighs if you prefer.
Pro Tip #2: Neutral Oil Works Best
I always use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. These oils can handle the high heat required for deep frying. Avoid olive oil as it burns too easily!
Orange Sauce
- Orange juice
- Orange zest
- Garlic chili sauce
- Chicken broth
- Apple cider vinegar
- Cornstarch
Pro Tip #1: Why I Squeeze My Own Oranges
I always squeeze my own oranges for the best flavor. Fresh juice has a bright, clean sweetness that bottled juice lacks. If you are in a rush, bottled juice works, but make sure to add extra fresh zest to keep that zesty punch.
Pro Tip #2: The Secret Is Garlic Chili Sauce
The real secret is using garlic chili sauce for a “hidden” heat. Keep in mind this is not normal chili sauce! Look for a jar with visible chili flakes and garlic bits. I highly recommend the Huy Fong brand (the one with the rooster), but if you cannot find it, other reliable brands like Lee Kum Kee work perfectly too.
Pro Tip #3: Why Chicken Broth Is Better Than Water
I use a splash of chicken broth to add a savory base to the sauce. If you only use water, the sauce can taste a bit thin or flat. The broth adds that “restaurant quality” richness that ties all the flavors together.
Pro Tip #4: Why I Use Apple Cider Vinegar
I reach for apple cider vinegar because its fruity tang complements the citrus perfectly. It balances the sugar without being as sharp as white vinegar. If you don’t have it, rice vinegar is a great swap.
Frying Batter
- Egg white
- All-purpose flour
- Cornstarch
- Baking powder
Pro Tip #1: Why I Use Egg White Instead of Whole Egg
I use only the egg white because it creates a much lighter, crispier coating. Using a whole egg adds fat from the yolk, which can make the batter soft or “bready” rather than crunchy.
Pro Tip #2: Why Cornstarch Is Essential
I add cornstarch to my batter because it creates a much crispier texture than flour alone. It is the secret to getting that Panda Express style crunch that stays crispy even after being tossed in the sticky sauce.
Pro Tip #3: Why I Add Baking Powder
I add a pinch of baking powder to create tiny air bubbles in the batter. This makes the coating puff up as it hits the oil, giving you a superior, airy crunch that stays crispy longer.
Check the recipe card at the bottom of this post for all the ingredient details.
How To Make Orange Chicken
Combine all orange sauce ingredients in a bowl. Stir until the sugar is fully dissolved.
In a separate bowl, stir the frying batter ingredients until smooth and free of large lumps. Drop your chicken cubes into the batter. Stir well to make sure every piece is fully coated.
Heat your neutral oil in a wok or skillet. Use the wooden chopstick test to make sure it is hot enough. Drop the chicken in one by one. Fry until golden brown and crispy.
Remove and drain the pieces on paper towels.
Remove most of the oil, leaving only 1 tablespoon. Sauté the minced garlic for 30 seconds until fragrant. Pour in the orange sauce mixture. Stir and bring to a light simmer over medium heat.
Pro Tip: Watch the sauce closely. Once it looks thick and glossy enough to coat the back of a spoon, it is ready. Avoid over boiling or the sugar might burn and turn bitter.
Add the fried chicken to the wok. Stir quickly to coat every piece in the glossy glaze while the chicken is still hot. Top with fresh orange slices and white sesame seeds. Serve immediately while it is hot and crispy!
Frequently Asked Questions
Use a microplane or fine grater. Only zest the bright orange outer skin. Avoid the white part (the pith) underneath, as it is very bitter and will ruin your sauce.
Yes. Simply replace the all-purpose flour with a gluten-free 1:1 baking flour for the batter. To keep it wheat-free, swap the regular soy sauce for Tamari.
You can prep the orange sauce and cube the chicken early. However, do not mix the batter until you are ready to fry. The ice-cold temperature is key to the crunch, so it needs to be fresh.
Cornstarch thickens fast on high heat. If the glaze is too sticky, stir in a tablespoon of chicken broth or water. This will bring back that perfect, glossy consistency.
I do not recommend it for this specific recipe. This wet batter is watery, so it will just drip through the air fryer basket before it has a chance to set. For that light, airy crunch, deep frying is the best method.
It usually comes down to oil temperature. If the oil is too cold, the batter will soak up the grease and become soggy. Always use the wooden chopstick test before frying and cook in small batches so the oil stays hot.
Store in an airtight container in the fridge for up to 3 days. To keep the crunch, avoid the microwave! Reheat in an air fryer at 180°C for 3 to 5 minutes or in a dry pan over medium heat until crispy.
This recipe is only 464 calories per serving.
What To Serve With Orange Chicken
Serve this dish with other Chinese classics such as Hot and Sour Soup. For a wholesome meal and easy weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Orange Chicken
Ingredients
- 10 oz (280g) boneless chicken breast , cut into bite-sized cubes
- oil , for deep-frying
- 1 tablespoon cooking oil
- 2 cloves garlic , minced
- orange slices , for garnishing
- white sesame, for garnishing
Orange Sauce:
- ¼ cup orange juice
- ½ teaspoon orange zest
- 1 tablespoon garlic chili sauce , Rooster brand Huy Fong, optional
- 3 tablespoons chicken broth
- 1 tablespoon soy sauce
- 2 tablespoons sugar
- 1 tablespoon apple cider vinegar, red wine or Chinese white vinegar
- 1 teaspoon cornstarch
- 1 pinch salt
Frying Batter:
- 1 egg white
- ½ cup all-purpose flour, sifted
- ¼ cup cornstarch
- ½ teaspoon baking powder
- 1 pinch salt
- ⅓ cup water, ice cold
- 1 tablespoon cooking oil
Instructions
- In a bowl, mix all the ingredients for the Orange Sauce together and whisk to combine well. In another bowl, whisk all the Frying Batter ingredients until the batter is smooth. Drop in the chicken cubes, coat them well, and set aside.
- Heat a wok or non-stick skillet with oil. Gently drop in the battered chicken cubes one by one, ensuring they are spread out to prevent sticking and overcrowding the wok or skillet.
- Deep-fry the chicken pieces until they turn golden brown and become crispy. Remove them using a strainer and drain on paper towels.
- Transfer the deep-frying oil to a container, leaving 1 tablespoon in the wok or skillet. Add the garlic and stir-fry until aromatic or light brown in color. Gently pour in the Orange Sauce mixture, stir, and bring it to a light simmer.
- Toss in the deep-fried chicken and stir to combine well. Dish out, garnish with orange slices, sprinkle with white sesame seeds, and serve immediately with steamed rice.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So, I tried this recipe and it turned out AMAZING!!! Thank you so much for posting this :) I do have a question though. In the directions for the batter, it says that you’re suppose to mix the eggs with the flour mixture. Is that correct? My mother-in-law cooks a lot, and she told me that I should dip the chicken in the egg and then into the flour. What is the correct way? What I ended up doing was mixing the egg in the flour mixture and then dipped the chicken… I thought this wouldnt fry well so I ended up putting it all in a plastic bag and added corn starch. This made it PERFECTTTT!!!! Again, thank you so much for posting!
Glad you enjoyed the orange chicken. All recipes on this site are absolutely delicious. For the batter, I always mix the eggs with the flour and it works very well. Best is to use only egg white and discard the egg yolk.
This looks so delicious, unfortunately though I don’t eat chicken but the sauce sounds amazing so I might try it with white fish or tofu, hope it works!
Hi Rasa, made this recipe and even though came out really good, the orange sauce was too thick. Not sure if I overcooked or if should I add more water next time. Definitively, I will try it again. Thanks for sharing.
Add water if it’s too thick and yes you overcooked.
I’m really looking forward to try out this recipe… But since I’m in Malaysia I don’t reckon we have Rooster brand. Can I replace it with another type of garlic chilli sauce such as Kampong Koh? Thanks so much for sharing!
Yes, any chili sauce is fine.
Just wanted to share – I made this last weekend for my mother in the hospital and made a few changes (used EVOO for cooking oil and stevia for sugar), paired it with steamed egg, stir fried yinchoy (Asian spinach) with wolfberries and quinoa instead of rice. My mother who didn’t have the best of appetites because of her illness ate quite a portion! I then made hand squeezed OJ right in front of her for dessert with the rest of the oranges that I bought. She just loved her lunch and her hospital room smelled of zest for the day. Thanks very much !
Every time I try to print 1 of your recipes it comes out in Chinese, which is weird when it is in English on the computer.
Hi Dorothy, I am sorry to hear that, it looks like it’s the printer driver issue, please save the recipe as a PDF first and then print out and it should be fine.
I am so bummed out. I’m sure this recipe is good, but I liked the old recipe a lot. All of my friends and family loved it too. I don’t remember all the ingredients but I can see that this one is way different, as it doesn’t called for the dried chili peppers, and it calls generically for sherry or dry white wine instead of rice wine. Can you please please send me a copy of the old recipe?
Hi Becky, yes I updated the recipe. Here is the old recipe:
Ingredients:
1/2 pound chicken breast (cut into bite-size cubes)
5 dried red chilies (cut into 1.5 inch length, seeded and soaked in warm water)
1 teaspoon minced orange zest
2 cloves garlic (minced)
1 inch ginger (minced)
1 stalk scallion (use the white part only, cut into thin threads for garnishing)
2 teaspoons oil
Oil for deep frying
Orange Sauce:
1/4 cup freshly-squeezed orange juice
3 tablespoons canned chicken broth
1 tablespoon soy sauce
2 teaspoons Chinese rice wine or dry sherry
1/2 teaspoon sesame oil
1 teaspoon rice vinegar
5 teaspoons sugar
1/8 teaspoon white pepper powder
1 teaspoon corn starch
Salt to taste
Frying Batter:
1/2 cup water
2 oz. all-purpose flour
1 oz. corn starch
1/2 teaspoon baking powder
1/2 egg
1 teaspoon cooking oil
1 small pinch of salt
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Method:
Mix the orange sauce ingredients and set aside.
Mix the frying batter and dip the chicken meat into the batter. Heat up a pot/wok of cooking oil. When the cooking oil is hot enough for frying, drop the chicken pieces into the oil and deep fry them until they turn golden brown or crispy. Transfer them out onto a plate lined with paper towels to soak up the excess oil.
In a wok, add 2 teaspoons of cooking oil and quickly stir-fry the minced garlic and ginger until aromatic. Add in the dried red chilies and toss around until you smell the spicy aroma. Follow by the minced orange zest and then chicken. Quickly stir the chicken around before adding the orange sauce mixture. Continue to stir-fry until the sauce thicken. Dish out, garnish with the scallion threads and serve immediately with steamed white rice.
I and my husband love all of your recipes, easy cook and taste really good!!! Thank you, Rasa.
Uyen thanks for being a fan.
Look delicious and yum, loving it
It is a good idea. It is easy to understand I am to comment.
So I just made this tonight. It took me a great deal longer to prepare than the estimated time in your directions, but I think that had more to do with the fact that I have never made orange chicken of any kind before, so I was taking greater care to ensure everything was done properly. I absolutely loved the end result, but I was not expecting it to be as spicy as it actually ended up being (which was fine for me, I LOVE spice, and it was an unexpected surprise) though the rest of the group could not finish it. Next time I make it I plan to reduce the pepper. Either way, thank you for this amazing recipe! I am planning to try the Honey Soy Chicken Wings next, and I can’t wait!
Thanks Matthew. Yes once you get a hang of cooking Asian food, you will get faster and faster. :)