Orange Chicken Recipe (Extra Crispy!)
- By Amy Dong
- Published Jul. 17, 2022
- Updated Jan. 6, 2023
Orange Chicken is a popular dish at any Chinese restaurant. Learn this simple method to make your own sweet and spicy Orange Chicken Recipe at home. Pairs well with rice.
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Watch Us Make Crispy Orange Chicken
Orange Chicken Recipe
Inspired by everyone’s favorite Chinese takeout dish, this Orange Chicken Recipe is sweet, savory, tangy, and packs just a bit of heat thanks to the addition of Sriracha. Both gooey and crispy, it’s even better than the restaurant versions. Plus, it’s best served fresh so it will never sit in a warming tray all afternoon. Just be ready for the mad dash to the dinner table when the dinner bell is rung!
What You’ll Love About This Orange Chicken Recipe
- It’s made in the comfort of your kitchen so you never have to wait in line.
- You can easily dress it up with garnishes such as green scallions or sesame seeds.
- A filling main dish, it pairs well with Asian sticky rice, perfect Instant Pot brown rice, or Lo Mein noodles.
- Both chicken breasts and chicken thighs can be used.
- This recipe is the perfect way to impress even the pickiest of guests.
- You can adjust the spice level, adding more or less sriracha to fit your needs.
How To Get The Crispiest Orange Chicken
There are a few tricks to achieving the crispiest orange chicken.
- Marinate the chicken pieces for at least 30 minutes or longer.
- After marinading, be sure to drain the chicken.
- Dip the chicken into the egg mixture, and let the excess liquid drip off.
- Heat the frying oil in a saucepan until it gets very hot.
- Don’t overcrowd the pan while frying the chicken.
- Work in batches, resting the chicken pieces on paper towels to absorb the leftover oil.
Orange Chicken Commonly Asked Questions
No, Orange Chicken is not found in traditional Chinese cuisine. In fact, rumor has it that the recipe was invented by the American fast food chain, Panda Express.
We don’t recommend it. This recipe is best served hot and fresh. Otherwise, the chicken may become a bit soggy.
Due to its high smoke point and nutty flavor, peanut oil works best for this recipe. However, you could also use sesame oil or canola oil.
More To Cook And Eat
- 30-Minute Beef and Broccoli Stir Fry – tender, flavorful, and healthy, this family favorite is perfect for busy weeknights.
- Fast Healthy Kung Pao Chicken Recipe – hands down one of the fastest dishes we’ve ever made, this savory recipe is always a winner.
- Fish with Black Bean Sauce – we absolutely love this homemade version of the popular takeout dish. It’s perfect over a bed of rice.
- Healthy Garlic Szechuan Shrimp – ready in 10 minutes and guaranteed to dazzle your guests, it doesn’t get better than this.
- Taiwanese Beef Noodle Bowl (Gluten-Free) – not only is this noodle bowl wonderfully delicious, but it’s also gluten-free, dairy-free, and lean.
Did you make this?
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Orange Chicken Recipe
Ingredients
For the Marinade:
- 1 cup chicken broth
- ½ cup freshly squeezed orange juice
- zest of one orange
- ½ cup white sugar
- ⅓ cup Asian seasoned rice vinegar
- 1/4 cup regular soy sauce or Tamari
- 4 cloves garlic, finely minced
- 2 TB Sriracha, depending on desired heat level
- 1 tsp ground ginger
- 2 TB cornstarch, fully dissolved in 2 TB water
For the Chicken:
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-size chunks
- 1 cup cornstarch, in a pie pan
- 2 large eggs, beaten, in a pie pan
- 1 cup peanut oil for frying
- Optional: sesame seeds and green onions for garnish
Instructions
- Make the Marinade: Combine all marinade ingredients together in a bowl, and whisk to incorporate well. Combine chicken with 1/2 cup of the marinade, making sure that all pieces are thoroughly covered with the marinade. Let it marinate for at least 30 minutes or longer.
- Boil and Thicken: Meanwhile, in a medium saucepan, bring remaining marinade to a boil over medium heat, stirring frequently. Sauce will thicken as it gets to a boil. Once sauce is thickened, turn heat off. Keep sauce warm while you fry the chicken.
- Coat: Remove the chicken from the marinade, and discard leftover sauce. Dip chicken pieces a few at a time into the pan of beaten eggs. Let excess eggs drip off, and dredge chicken pieces in the pan of cornstarch. Press to coat well. Repeat until all pieces are coated.
- Fry: Heat oil in a large saucepan over medium-high to high heat, until oil is very hot. Add chicken pieces, taking care not to overcrowd, and fry until cooked through, about 1-2 min. Place fried chicken on paper towels, and work in batches until all chicken is fried.
- Toss and Serve: Combine the chicken with warm sauce, and serve immediately. Serve over rice and garnish as desired.
