Why I Love This Recipe

This is one of my favorite takeout-inspired dinners because it tastes even better than ordering in. The chicken gets perfectly crispy before being coated in a bright homemade orange sauce that’s sweet, savory, tangy, and packed with fresh citrus flavor. It’s surprisingly easy to make from scratch, and every bite tastes like your favorite restaurant version, only fresher. Pair it with rice and your favorite vegetables for an easy dinner everyone will love.

Enjoying The Leftovers

The leftovers are just as delicious the next day. The sauce continues to soak into the chicken, making it perfect for an easy lunch or quick dinner over rice.

Storing

Store the orange chicken in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat gently in a skillet over medium-low heat or microwave in 30-second intervals until warmed through. Serve over steamed rice with broccoli, green beans, or your favorite vegetables.

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Orange Chicken

This Homemade Orange Chicken combines crispy chicken with a sweet, savory, and tangy homemade orange sauce for an easy takeout-inspired dinner. It's packed with fresh citrus flavor, simple enough for weeknights, and even better than takeout.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
US M
Servings 4

Ingredients

For the chicken
  • 1 1/2 lbs chicken thighs, cut into bite-sized pieces
  • 1/2 cup cornstarch
  • 1/4 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 egg, beaten
For the orange sauce
  • 1/2 cup orange juice, fresh or bottled
  • 1 tsp orange zest
  • 1/4 cup soy sauce
  • 1/3 cup brown sugar
  • 2 tbsp rice vinegar
  • 2 tbsp hoisin sauce
  • 1 tbsp toasted sesame oil
  • 3 cloves garlic, finely minced
  • 1/2 tbsp ginger paste
  • 1-2 tbsp sriracha optional, for heat
  • 1/2 tbsp cornstarch, mixed with 3 tbsp water
For the garnish
  • Toasted sesame seeds
  • Sliced green onions
  • Red pepper flakes
US – M

Instructions

  • Heat a large pan over medium heat and add a few tablespoons of oil.
  • Add the cubed chicken, cornstarch, flour, seasoning, and the beaten egg in a large ziplock bag or Tupperware. Seal it tightly with a lid and shake really well until the chicken is well coated.
  • Once the oil is hot, add the chicken in a single layer (you may need to work in batches). Cook for 4-5 minutes per side, turning occasionally, until the chicken is fully cooked and golden brown and crispy.
  • Meanwhile, make the orange sauce. Add all the sauce ingredients to a bowl and whisk really well until fully combined.
  • Once the chicken is cooked, lower the heat to medium-low and pour the sauce directly into the pan with the chicken. Toss everything together and let it simmer for 2-4 minutes, stirring occasionally, until the sauce thickens and coats the chicken.
  • Remove from the heat and serve immediately with rice and your choice of veggie. Top with toasted sesame seeds and sliced green onion. Enjoy!

Equipment

saute pan
cutting board
mixing bowls

Nutrition Per Serving

Calories: 602kcal | Carbohydrates: 49g | Protein: 32g | Fat: 30g | Fiber: 1g