I enjoy how this recipe strikes the perfect balance between sweet, savory, and citrusy flavors. I also appreciate that I can make a full takeout-style meal at home using simple ingredients. The chicken turns out tender on the inside and crisp on the outside, and the sauce coats every bite beautifully. It feels both comforting and special without requiring complicated steps.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Sauce 1¼ cups ¾ cup packed 2 tablespoons 2 tablespoons 1 tablespoon ½ teaspoon ¼ teaspoon ¼ teaspoon
For the Chicken ⅔ cup ½ cup 1½ teaspoons 1 teaspoon 2 large 2 pounds boneless and skinless, cut into bite-sized pieces 2-4 tablespoons
Optional Garnish orange zest sliced
Directions
I start by whisking all the sauce ingredients in a large bowl until they’re fully combined, then I set the bowl aside. In a shallow bowl, I mix together the flour, cornstarch, salt, and pepper. In another bowl, I whisk the eggs until smooth. I dip each chicken piece into the eggs, then dredge it in the flour mixture, pressing lightly so the coating sticks. I place the coated chicken pieces on a plate. I heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches so the pan doesn’t get overcrowded, I cook the chicken for 3 to 4 minutes per side until golden and fully cooked, reaching an internal temperature of 165ºF. I add more oil between batches if needed and transfer the cooked chicken to a clean plate. With the skillet still over medium-high heat, I pour in the prepared sauce. I let it simmer for 3 to 5 minutes, stirring occasionally, until the sauce slightly thickens. I return the cooked chicken to the skillet and toss everything together so the chicken is evenly coated. I remove the skillet from the heat, garnish with sliced green onions, and serve immediately.
Servings and Timing
This recipe makes 6 servings. I spend about 25 minutes on prep and 20 minutes on cooking, for a total of approximately 45 minutes.
Variations
Sometimes I add chili flakes for a spicier version. When I want extra citrus flavor, I stir in fresh orange zest directly into the sauce. To lighten the dish, I bake the chicken instead of pan-frying it, then toss it in the sauce afterward. For a more savory depth, I add a splash of soy sauce to the orange sauce mixture.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the chicken in a skillet over low heat so the coating stays crisp and the sauce doesn’t over-reduce. If reheating in the microwave, I do it in short intervals to avoid drying out the chicken. I avoid freezing because the coating tends to lose its texture.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, I often use thighs because they stay extra juicy and tender.
How do I keep the chicken crispy?
I avoid overcrowding the pan and make sure the oil is hot enough before adding the chicken.
Can I bake the chicken instead of frying?
Yes, I bake it at 425°F until crisp, then toss it in the sauce.
Can I make the sauce less sweet?
I simply reduce the sugar or add more citrus to balance it.
Can I add vegetables to the dish?
Yes, broccoli, snap peas, or bell peppers work wonderfully.
How do I thicken the sauce more?
I let it simmer longer, or add a small slurry of cornstarch and water.
Can this be made gluten-free?
I replace the flour with a gluten-free blend and ensure other ingredients are certified gluten-free.
What type of pan works best?
A large, heavy skillet or wok helps the chicken brown evenly.
Can I make the chicken ahead of time?
I fry the chicken earlier in the day and toss it in the sauce right before serving.
Does the orange flavor come from fresh oranges?
I prefer using fresh orange juice and zest for the brightest flavor.
Conclusion
I enjoy this Orange Chicken because it brings bold, tangy flavors to the table with minimal effort. It’s a satisfying homemade alternative to takeout, and with its crisp chicken and vibrant sauce, it always becomes a favorite every time I make it.
A crispy, juicy homemade Orange Chicken coated in a bright, tangy, sweet-savory orange sauce that tastes better than takeout and comes together quickly in a skillet.
Ingredients
For the Sauce:
1 1/4 cups fresh orange juice
3/4 cup packed brown sugar
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp cornstarch
1/2 tsp ground ginger
1/4 tsp garlic powder
1/4 tsp red pepper flakes (optional)
For the Chicken:
2/3 cup all-purpose flour
1/2 cup cornstarch
1 1/2 tsp salt
1 tsp black pepper
2 large eggs, whisked
2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
2–4 tbsp olive oil (for frying)
Optional Garnish:
Orange zest
Sliced green onions
Instructions
In a large bowl, whisk together all the sauce ingredients until fully combined. Set aside.
In a shallow bowl, mix the flour, cornstarch, salt, and pepper. In another bowl, whisk the eggs until smooth.
Dip each chicken piece into the eggs, then dredge in the flour mixture, pressing lightly so the coating adheres. Place coated pieces on a plate.
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Cook the chicken in batches for 3–4 minutes per side, until golden and cooked through (165ºF). Add more oil as needed.
Transfer cooked chicken to a clean plate.
With the skillet still on medium-high heat, pour in the prepared sauce. Simmer for 3–5 minutes, stirring occasionally, until slightly thickened.
Return the chicken to the skillet and toss to coat evenly.
Remove from heat, garnish with orange zest and sliced green onions, and serve immediately.
Notes
Add chili flakes for a spicier version.
Stir fresh orange zest into the sauce for extra citrus brightness.
Bake the chicken instead of pan-frying for a lighter alternative.
Add a splash of soy sauce for a deeper umami flavor.
