Orange Chicken

Restaurant-style Orange Chicken… right in the comfort of your own kitchen! This recipe is so easy and delicious, and tastes just like your favorite Chinese takeout!

Anyone who knows me knows that I love eating out. There’s just something about having someone cook for you… and clean up after you… that feels like such a treat. Especially when you’re usually the one cooking!

But. I have to admit. Lately I’ve been realizing that I enjoy the food I make at home way more than the food I get when I’m out. Which is good in some ways and bad in others. (So much for loving eating out!)

The good news, of course, is that I can have better-than-restaurant quality meals anytime I want! Case in point: this Orange Chicken. Pan fried to crispy perfection, tossed in a savory-sweet orange sauce, and garnished with sesame seeds, sliced green onions, and crushed red pepper flakes… it’s literally the BEST orange chicken I’ve ever tasted.

Even better? It’s so easy to make. Simply coat and pan fry the chicken, heat the sauce, combine it all, and garnish. No fuss, no finicking, and it’s ready in 30 minutes or less.

what you’ll need for this recipe

Chicken – For this recipe you can either use boneless, skinless chicken breasts or boneless, skinless chicken thighs, cut into 1 1/2 inch pieces. I used 1 pound thighs.

Cornstarch – Cornstarch is used in both the breading and the sauce. It creates a crisp coating for the chicken and helps to thicken the sauce.

Oil – I used 3 Tablespoons vegetable oil to pan fry the chicken. Substitute any type of oil you prefer.

Orange juice – Orange juice is the primary liquid in the sauce, giving it a bright citrusy flavor. I used 1 cup orange juice.

Brown sugar – Brown sugar adds sweetness to the sauce and can be adjusted to taste. I used 1/3 cup light brown sugar. Substitute dark brown sugar, granulated sugar, or honey.

Soy sauce – Soy sauce adds savory flavor and salt, balancing out the other flavors in the sauce. I added 3 Tablespoons soy sauce.

Rice vinegar – Rice vinegar enhances the citrus flavor while also balancing out the sweetness of the sauce. I added 2 Tablespoons rice vinegar.

Garlic & Ginger – Minced garlic and ginger add flavor and complexity to the sauce and pair well with all the other ingredients. I used 3 cloves garlic and 1 teaspoon fresh minced ginger.

Red pepper flakes – Crushed red pepper flakes add a touch of heat to the sauce and help balance out the sweetness of the orange juice and brown sugar. I added 1/2 teaspoon, but you can add more or less to taste.

Garnishes – I used sliced green onions, sesame seeds, red pepper flakes, and orange zest as garnishes.

how to make orange chicken

Prep the sauce. Combine the sauce ingredients and whisk well.

Prep the chicken. Cut the chicken into 1 1/2 inch pieces; coat in cornstarch, salt & pepper.

Pan fry the chicken. Heat oil in large skillet over medium-high heat. Add the chicken and pan fry 6-8 minutes, until golden brown. Remove from pan and place on a wire rack or paper towel-lined plate.

Heat the sauce. Add the sauce to the pan; heat over medium-high heat, whisking often, until thickened and bubbly.

Combine. Add the chicken back into the pan and stir to coat.

Garnish. Garnish with green onions, sesame seeds, and additional red pepper flakes as desired. You can also add a bit of orange zest for an extra pop of orange flavor.

storing & reheating

Leftover Orange Chicken can be stored in an airtight container in the refrigerator for 3-4 days. To reheat, transfer to a skillet and heat on medium heat, stirring regularly, until sauce and chicken are completely heated through. Orange Chicken can also be frozen in a freezer-safe container for up to 3 months. For best results, freeze before garnishing and reheat in a skillet over medium-low heat, stirring regularly.