Orange Chicken (Juicy and Crispy, One-Pan Recipe)

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This classic American-Chinese recipe features juicy chicken coated in a light cornstarch batter, fried until crispy, and tossed in a glossy orange-soy sauce. Ready in under an hour and faster than ordering a take-out!

One Bite and You'll Never Order Takeout Again

Orange Chicken is what I make whenever we're craving Chinese takeout without leaving the house. My husband is especially picky about orange chicken and almost always passes on restaurant versions because they're often too greasy, way too sweet, and loaded with thick breading that hides the chicken instead of letting it shine.

After testing this recipe multiple times, I can proudly say that my homemade Orange Chicken beats takeout every time. Crispy pieces of juicy chicken thighs are coated in a glossy, citrusy orange sauce made with fresh orange juice, garlic, ginger, and soy sauce. It tastes fresher, lighter, and, without a doubt, better than takeout.

If you love restaurant-style Asian-inspired dinners, don't miss my Mongolian beef, light and fresh Asian chicken rice soup, authentic beef bulgogi, or Asian beef with mushrooms and snow peas.

What Is Orange Chicken?

Orange Chicken is a Chinese-American dish rather than a traditional Chinese recipe. It became popular through American Chinese restaurants, most famously at Panda Express, which began serving it in 1987.

Authentic Chinese cuisine includes many sweet-and-sour and citrus-flavored dishes, but the heavily battered and fried orange chicken commonly found in North America is a Chinese-American adaptation.

Why You'll Love It

• I make this orange chicken in one skillet, which means easier cleanup and less mess than deep frying. The chicken turns incredibly crispy thanks to a simple cornstarch coating and a quick double-fry option.
• The baking soda marinade is a simple restaurant trick that helps tenderize the chicken. It gives it that signature takeout-style texture you usually get only at your favorite Chinese restaurant.
• Double-frying the chicken is optional, but when I do it, the coating becomes incredibly crispy and stays crunchy longer after being coated in sauce.
• I use affordable pantry staples like soy sauce, brown sugar, rice vinegar, and orange juice to create homemade orange chicken that tastes better than any American Chinese takeout.
• It's easy to customize. Make it spicier with extra chili flakes, serve it with steamed broccoli, snap peas, or bok choy, or swap white rice for cauliflower rice or brown rice.

Ingredients and Substitutions

• Chicken thighs: I use boneless, skinless chicken thighs because they stay moist and flavorful through frying. You can use chicken breasts if that's what you have. This also works well with pork loin.
• Baking soda: I use a small amount in the marinade. This is the velveting technique used in Chinese cooking to tenderize meat quickly. 
• Soy sauce (in the marinade): Regular soy sauce works here. Low-sodium soy sauce is fine if you're watching sodium levels. Tamari works as a gluten-free substitute.
• Eggs and cornstarch (for the coating): This combination creates a light, slightly chewy crust rather than a heavy breadcrumb coating. The coating is intentionally wet - that's normal. Adding a small amount of flour alongside the cornstarch helps the coating adhere and crisp up more evenly.
• Neutral oil: Any high-smoke-point oil works here - canola, vegetable, avocado, or refined sunflower oil. I don't recommend olive oil for frying; its smoke point is too low and the flavor can interfere.
• Orange juice: Freshly squeezed is the best but store-bought 100% orange juice is a perfectly good substitute. 
• Orange zest: Zest contains the essential oils from the peel, which give a sharper, more aromatic orange punch than juice alone. Use a microplane or the fine side of a box grater.
• Rice vinegar: Adds the necessary acidity to balance the sweetness of the brown sugar. You can substitute apple cider vinegar.
• Brown sugar: Light or dark brown sugar both work. You can use white sugar, but just know it will have less depth and will taste more sweet. If using white sugar, reduce the amount by 2 tablespoons.
• Hoisin sauce: Adds a sweet-savory, slightly fermented flavor. Use oyster sauce instead and add a pinch more brown sugar.
• Cornstarch slurry (for the sauce): This thickens the sauce and gives it a glossy, restaurant-style finish. Mix the cornstarch and cold water thoroughly before adding it to the pan - adding dry cornstarch directly will cause lumps.
• Red pepper flakes: Adjust to your preference. One teaspoon gives a mild, background warmth; two teaspoons makes it noticeably spicy. You can also substitute with a small amount of chili garlic sauce or sambal oelek for a different kind of heat.

Variations

• Extra Saucy Version: Double the sauce recipe if you love your chicken absolutely swimming!
• Spicier Orange Chicken: Add 1-2 teaspoon chili oil or increase chili flakes.
• Crispier Texture: Double fry the chicken (fry once, rest 5 minutes, fry again 2-3 minutes).
• Earthy: Add in 2-3 teaspoons of sesame seed oil for a more earthy, rounded flavor.

Can I make this recipe gluten-free?

Yes, with a couple of adjustments. The recipe is not gluten-free as written because of the soy sauce and all-purpose flour in the coating.

However, you can easily make it gluten-free by using tamari or certified gluten-free soy sauce and swapping the flour for a gluten-free flour blend or additional cornstarch.

Also, double-check that your hoisin sauce is labeled gluten-free (some brands contain wheat). Everything else in the recipe is naturally gluten-free.

Can I air fry the chicken?

Yes. Spray the coated chicken lightly with oil and air fry at 400°F for 12-15 minutes, flipping halfway through. The texture won't be identical to deep frying, but it still turns out crispy and delicious.

How to Serve It

• Over steamed jasmine or basmati rice: It's the classic way to serve orange chicken, and for a good reason. Rice absorbs the sauce beautifully.
• With steamed or roasted broccoli: The slight bitterness of broccoli is a perfect contrast to the sweet-tangy sauce. Roasted broccoli with garlic works especially well.
• Other veggies that pair well with orange chicken are snap peas, snow peas, green beans, asparagus, bok choy, Brussels sprouts, and roasted bell peppers.
• With fried rice: I also love serving orange chicken alongside egg fried rice.
• Over noodles: Skip the rice entirely and toss the sauced chicken over cooked egg noodles with a little sesame oil. You can also try my Asian zucchini noodles.
• Asian-inspired sides: Serve orange chicken with a simple cucumber salad, crunchy Asian salad, egg rolls, crab rangoons, or potstickers.
• As lettuce wraps: Spoon the sauced chicken into butter lettuce leaves with sliced scallions and a drizzle of sesame oil for a lighter, handheld version.

How to Make Orange Chicken (Step-by-Step Photos)

This is the recipe overview. Scroll up to the full printable recipe card for precise ingredient amounts and detailed instructions.

• MARINATE: Toss the chicken with the salt, pepper, soy sauce, and baking soda. Let sit for 10-15 minutes.
• COAT: Add the eggs and water, then mix in the cornstarch and flour until evenly coated.
• FRY: Heat ½ inch of oil to 350°F. Fry the chicken in batches for 7-10 minutes, until golden and crispy. Transfer to a paper towel-lined plate. For extra crispy chicken, fry a second time for 2-3 minutes.

• MAKE THE SAUCE: Discard the oil and return 2 tablespoons to the skillet. Sauté the garlic, ginger, and chili flakes for 30 seconds. Add the orange juice, zest, soy sauce, brown sugar, rice vinegar, and hoisin. Simmer until the sugar dissolves.
• THICKEN: Stir in the cornstarch slurry and simmer for 2-3 minutes, until glossy and slightly thickened.

• ASSEMBLE & SERVE: Add the chicken to the sauce and toss to coat. Garnish with scallions and sesame seeds, then serve over rice with steamed broccoli.