Orange Chicken

If you’ve ever craved that sweet, tangy, and slightly spicy flavor of takeout-style orange chicken, this homemade version will blow you away! Crispy golden bites of chicken are coated in a glossy orange sauce made with fresh juice, soy, garlic, ginger, and a touch of chili for just the right kick. The best part? You can make it in under 40 minutes, right in your own kitchen.

Whether you serve it over steamed rice for a hearty dinner or enjoy it on its own as a crispy, sticky treat, this orange chicken recipe is guaranteed to become a family favorite.

Ingredients

Here’s what you’ll need to make this crave-worthy dish:

2 large eggs
¼ cup all-purpose flour
½ cup plus 1 tablespoon cornstarch, divided
Kosher salt & freshly ground black pepper, to taste
2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon canola oil, plus more for frying
2 cloves garlic, finely chopped
½ teaspoon finely chopped fresh ginger
½ teaspoon crushed red pepper flakes
⅔ cup fresh orange juice
2 tablespoons hoisin sauce
2 tablespoons reduced-sodium soy sauce
2 tablespoons sweet chili sauce
1 tablespoon apple cider vinegar
1 tablespoon brown sugar
Juice of ½ lemon
2 scallions, thinly sliced (for garnish)
Cooked white rice, for serving

Instructions

Step 1 – Prep the Chicken

In a shallow bowl, beat the eggs.
In another bowl, mix flour and ½ cup cornstarch, seasoning with salt and pepper.
Dip chicken pieces into the egg, then dredge in the flour mixture, shaking off excess.

Step 2 – Fry the Chicken

Heat oil in a large skillet (about ¼-inch depth).
Fry chicken in batches until golden brown and crispy, about 4–5 minutes.
Drain on a paper towel-lined plate.

Step 3 – Make the Orange Sauce

In a medium saucepan, heat 1 tablespoon oil over medium heat.
Add garlic, ginger, and red pepper flakes. Cook for 2 minutes until fragrant.
Whisk in orange juice, hoisin, soy sauce, sweet chili sauce, vinegar, brown sugar, and lemon juice. Bring to a simmer.

Step 4 – Thicken the Sauce

In a small bowl, whisk remaining 1 tablespoon cornstarch with 2 tablespoons water.
Slowly stir into the sauce and simmer until thickened and glossy, about 5 minutes.

Step 5 – Combine and Serve

Toss crispy chicken in the orange sauce until coated.
Garnish with scallions and serve hot over white rice.

Tips & Variations

Make it spicier: Add extra red pepper flakes or a dash of sriracha.
Healthier twist: Bake or air-fry the chicken instead of deep-frying.
Add veggies: Toss in broccoli, bell peppers, or snap peas for extra crunch.
Meal prep friendly: Store leftovers in an airtight container for up to 3 days—just reheat gently so the chicken stays crispy.

Why You’ll Love This Orange Chicken

This dish delivers everything you love about takeout—crispy chicken, sticky sauce, and bold flavor—but made fresher, lighter, and right at home. The sweet and tangy orange sauce balances perfectly with the savory garlic and soy, creating a meal that’s both comforting and exciting.

It’s easy enough for weeknights, yet impressive enough to serve guests. One bite of this homemade orange chicken and you’ll never look at takeout the same way again!