Skip to content

Orange Chicken Recipe (Extra Crispy!)

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.

orange chicken in a bowl
This Chinese Orange Chicken recipe is a family-friendly dish that’s quick, easy, and so delicious!

Articles may contain affiliate links, for which we earn a very modest amount, at no cost to you. Thank you for supporting our small business.

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.
orange chicken in a bowl
Make your favorite Chinese takeout dish from the comfort of your kitchen with this easy Orange Chicken Recipe

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 in a bowl with rice
Sweet, spicy, and so easy to make, this Chinese Orange Chicken is the perfect dinner recipe the whole family will love!

Orange Chicken Commonly Asked Questions

Is Orange Chicken an authentic Chinese dish?

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.

Can I make this recipe ahead of time?

We don’t recommend it. This recipe is best served hot and fresh. Otherwise, the chicken may become a bit soggy.

Do I have to use peanut oil for frying?

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

Shop This Recipe

  • regular soy sauce

    We love the robust flavor and aroma of this soy sauce.

  • sriracha

    If you love a bit of kick with good depth of flavor, you’ll need more than one bottle of Sriracha.

  • rice vinegar

    This gives a balanced tangy-sweet flavor to Asian salads and dressings.

Did you make this?

Please give us a rating and comment below. We love hearing from you!

orange chicken in a bowl

Orange Chicken Recipe

4.96 from 25 ratings
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.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Author: Amy Dong


For the Marinade:

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


  • 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.
    Orange Chicken Chicken Pieces Marinating
  • 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.
    Orange Chicken Marinade
  • 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.
    Orange Chicken Pieces Dredging
  • 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.
    Orange Chicken Frying
  • Toss and Serve: Combine the chicken with warm sauce, and serve immediately. Serve over rice and garnish as desired.
    Orange Chicken Tossing with Garnish


For gluten-free recipe, use Tamari sauce in place of soy sauce. 
If you enjoyed this recipe, please come back and give it a rating 🙂

Nutrition (per serving)

Calories: 375kcal | Carbohydrates: 33.5g | Protein: 30.8g | Fat: 12.4g | Saturated Fat: 2.6g | Cholesterol: 177mg | Sodium: 510.3mg | Fiber: 0.3g | Sugar: 29.3g
Course: Dinner, Main
Cuisine: Asian
Diet: Gluten Free
Method: Stovetop

Add a comment

Recipe Rating


    • Rose

    Plan on making this soon. No fried food allowed, can I air fry the chicken instead of frying in the oil?

    • Joss
    • 5 stars

    Delicious! Would like to make this in advance this time if possible. Any suggestions? So darn good!

    • Burt
    • 4 stars

    Though we like it spicy, the Sriracha seemed to overpower the orange. This is definitely a keeper, and I will make it again, though with a bit less Sriracha.

    BTW, I needed a lot more cornstarch than you listed. Maybe double. By half way through the chicken, I was out of cornstarch, and had to return to the pantry to get more.

    • Libby

    Son is allergic to peanuts – what can we sub for the peanut oil that will still give a similar taste?

      • Amy Dong

      You can use vegetable oil or canola oil. Enjoy!

Get our free email series: 5 Easy Recipes in 30 Minutes or Less

Plus our newest recipes each week