Authentic Orange Chicken Recipe – Crispy, Tangy & Better Than Takeout
This Authentic Orange Chicken Recipe delivers bold flavor and irresistible texture with crispy fried chicken bites coated in a sticky, sweet-tangy orange sauce. Made with real orange juice, garlic, ginger, and a hint of soy, it’s the perfect balance of savory and citrusy. Skip the takeout and make this restaurant-style favorite at home in under 45 minutes. Serve it over steamed rice or noodles for a crowd-pleasing meal that’s bursting with flavor!
Equipment
- Wok or deep frying pan
- Oil thermometer
- Mixing bowls
- Whisk
- Tongs or slotted spoon
- Microplane/zester
- Paper towels (for draining fried chicken)
Ingredients
For the Chicken:
- 1 ½ lbs boneless, skinless chicken thighs (or breasts), cut into bite-size cubes
- ½ cup all-purpose flour
- ½ cup cornstarch
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp black pepper
- 2 cups vegetable oil (for frying)
For the Orange Sauce:
- ¾ cup fresh orange juice
- 1 tbsp orange zest (from 1 large orange)
- 3 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp rice vinegar
- ⅓ cup sugar (or honey for a natural sweetener)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ tsp chili flakes (adjust to taste)
- 2 tsp cornstarch + 2 tbsp water (slurry, optional for thickening)
For Garnish:
- Sesame seeds
- Sliced green onions
Instructions
Prepare the Chicken
- Cut chicken into bite-sized pieces.
- In a bowl, mix flour, cornstarch, baking powder, salt, and pepper.
- Toss chicken in the dry mixture until evenly coated.
Make the Sauce
- Heat oil in a wok or deep pan to 350–375°F (175–190°C).
- Fry chicken in small batches for 4–5 minutes until golden brown.
- Remove and drain on paper towels.
Cook the Sauce
- In a clean pan, pour in the sauce mixture and bring to a simmer.
- Stir until slightly thickened. Add cornstarch slurry if needed for extra gloss.
Glaze the Chicken
- Add fried chicken to the sauce. Toss quickly until all pieces are evenly coated.
Serve & Garnish
- Serve hot over steamed rice or noodles.
- Sprinkle sesame seeds and sliced green onions on top.
Notes
- For extra crispy chicken, double-fry: fry once until light golden, let rest, then fry again for 1–2 minutes.
- Baked version: Bake coated chicken at 400°F (200°C) for 20–25 minutes, flipping halfway.
- Air fryer option: Cook coated chicken at 375°F (190°C) for 15–18 minutes, shaking halfway.
- Double the sauce recipe if you like extra for drizzling over rice or vegetables.
- Store leftovers in the fridge for up to 3 days, and reheat in the oven or skillet for best texture.