Homemade Orange Chicken is a delicious, crispy chicken dish coated in a tangy and sweet orange sauce that’s bursting with flavor. The chicken pieces are fried to a perfect golden crunch and then tossed in a sticky sauce made with fresh orange juice, garlic, and a hint of ginger. It’s a great way to bring a favorite takeout meal right into your own kitchen.
I love making this dish because the sauce is both bright and comforting, and it’s so easy to adjust the sweetness or tanginess to match what you like. Plus, cooking it at home means you can control the ingredients and avoid that extra grease from restaurant versions. I like to double the sauce because it’s just so good when everything is well coated and glossy.
For serving, I usually pair it with plain white rice or steamed broccoli to balance the richness of the chicken. It’s a perfect meal for when I want something fun and tasty without spending hours in the kitchen. This homemade orange chicken often disappears quickly at the table, and it’s a dish that both kids and adults usually ask to have again and again.
Key Ingredients & Substitutions
Chicken: Boneless, skinless breasts or thighs work well. Thighs are juicier, but breasts are leaner. You can also use turkey or tofu for a different twist!
Batter mix: The combo of flour, cornstarch, and baking powder gives a crispy coating. If you need gluten-free, try rice flour and cornstarch instead.
Orange juice and zest: Fresh orange juice adds natural tang and sweetness. Avoid bottled juice if you can for the best flavor. Zest boosts the orange punch!
Soy sauce and vinegar: These balance the sweetness with salty and tangy notes. Low-sodium soy sauce is a good swap for a gentler salt level.
Hoisin sauce (optional): Adds depth and a slight sweetness. If you don’t have it, a bit of honey or plum sauce can work too.
How Do You Get Crispy, Golden Chicken Without It Getting Soggy?
The key is the batter and frying technique:
- Mix the batter until smooth but thick enough to cling to chicken pieces.
- Coat chicken well and fry in hot oil (around 350°F) for the crispiest crust.
- Don’t overcrowd the pan—fry in batches so the oil stays hot.
- Drain fried chicken on paper towels to absorb oil and keep crispiness.
- Right before serving, toss chicken quickly in the sauce to keep the coating crispy under the sticky glaze.
Following these steps keeps the chicken crunchy and delicious under that glossy orange sauce!
Equipment You’ll Need
- Deep frying pan or wok – I find a wok is great because it holds a good amount of oil and heats evenly.
- Kitchen thermometer – helps keep the oil at the perfect temperature for crispy chicken.
- Mixing bowls – for preparing the batter and mixing the sauce.
- Whisk – makes it easy to combine ingredients smoothly.
- Slotted spoon or spider strainer – for removing the fried chicken from hot oil.
- Paper towels – to drain excess oil and keep the chicken crispy.
- Saucepan – to simmer and thicken your orange sauce.
- Serving bowl or plate – for serving your delicious orange chicken.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or tofu to make it vegetarian or pescatarian.
- Mix in sliced bell peppers or snap peas for extra crunch and color.
- Add a dash of chili flakes or hot sauce if you like spicy dishes.
- Use honey instead of sugar for a different sweetness profile.
Homemade Orange Chicken
Ingredients You’ll Need:
For the Chicken:
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 large eggs
- 3/4 cup cold water
- Vegetable oil, for frying (about 4 cups)
For the Orange Sauce:
- 1 cup fresh orange juice (about 2 large oranges)
- Zest of 1 orange
- 1/3 cup soy sauce
- 1/2 cup granulated sugar
- 2 tablespoons rice vinegar
- 1 tablespoon hoisin sauce (optional)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Garnishes:
- 2-3 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- Orange slices for serving
How Much Time Will You Need?
This dish takes about 20 minutes to prepare and fry the chicken, plus 10 minutes to make the sauce and toss everything together. Overall, you can expect about 30 minutes total, perfect for a tasty homemade meal!
Step-by-Step Instructions:
1. Prepare the Chicken Batter:
In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper. In another bowl, beat the eggs with cold water. Pour the egg mixture into the dry ingredients and stir until you have a smooth, thick batter that will coat the chicken well.
2. Coat the Chicken:
Dip the chicken pieces into the batter, making sure each piece is fully coated.
3. Heat the Oil and Fry the Chicken:
Heat vegetable oil in a deep skillet or wok to 350°F (175°C). Carefully add chicken pieces in batches, frying until golden brown and crispy, about 4-6 minutes per batch. Remove them with a slotted spoon and let drain on paper towels.
4. Make the Orange Sauce:
In a medium saucepan, mix orange juice, orange zest, soy sauce, sugar, rice vinegar, hoisin sauce (if using), garlic, and ginger. Heat over medium until it comes to a gentle boil.
5. Thicken the Sauce:
Stir the cornstarch slurry, then slowly pour it into the sauce while stirring constantly. Cook the sauce for about 2 minutes until it thickens and becomes shiny. Remove from heat.
6. Combine Chicken and Sauce:
Place the fried chicken in a large bowl. Pour the thickened orange sauce over and toss gently until every piece is nicely coated.
7. Serve:
Serve the orange chicken over steamed white rice. Garnish with green onions, toasted sesame seeds, and orange slices for a fresh finish.
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken in the refrigerator overnight before cutting and battering. Pat the pieces dry with paper towels to help the batter stick better.
Can I Bake Instead of Frying?
You can, but the texture will be less crispy. To bake, coat the chicken with the batter, place on a greased baking sheet, and bake at 425°F (220°C) for 20-25 minutes, flipping halfway through. For extra crispiness, spray lightly with oil before baking.
How Should I Store Leftovers?
Store any leftover orange chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to preserve the sauce’s flavor and keep the chicken tender.
Can I Adjust the Sweetness or Spice Level?
Absolutely! Add more or less sugar to suit your taste. For a spicy kick, add red pepper flakes or a dash of hot sauce to the sauce while cooking.
