Skip to content 
Oh, you know those nights, right? The ones where only that perfectly sweet, tangy, and slightly spicy takeout orange chicken will do? I totally get it! For years, I tried to recreate that magic at home, that crispy, crunchy chicken coated in the most incredible glossy orange sauce, and let me tell you, it felt like a culinary quest. But guess what? We can totally nail that orange chicken craving right in our own kitchens! It’s all about getting that chicken super crispy and making a sauce that’s just bursting with fresh orange flavor, balanced with just the right amount of tang and kick. It’s one of my absolute favorites to make because it proves that delicious, restaurant-style food is totally doable, even on a busy weeknight. You can find out more about my cooking philosophy here – I’m all about making good food approachable!
- Why You'll Love This Homemade Orange Chicken
- Crispy Orange Chicken: Ingredients You'll Need
- Mastering the Best Orange Chicken Sauce with Zest
- How to Make Crispy Orange Chicken at Home
- Panda Express Copycat Orange Chicken: Tips for Authenticity
- Air Fryer Orange Chicken Option
- Serving and Storing Your Orange Chicken
- Frequently Asked Questions
- Nutritional Estimate for Crispy Orange Chicken
Why You’ll Love This Homemade Orange Chicken
Seriously, why bother with takeout when you can make THIS? It’s:
- So much better than takeout – trust me on this one!
- A super fun weeknight Asian-inspired adventure.
- Coated in the most amazing, sticky orange glaze.
- Definitely a kid-friendly dinner winner.
- Loaded with addictive, crispy chicken bites.
- Ready from start to finish in about 30 minutes!
Crispy Orange Chicken: Ingredients You’ll Need
Okay, let’s get our mise en place ready! To get that perfect takeout-style orange chicken going, here’s what you’ll need. For the chicken itself, grab about 1.5 pounds of boneless, skinless chicken thighs. They just have a bit more tenderness and flavor for this dish, in my opinion! Cube them up into nice 1-inch pieces. For the crispy coating, we’ll need 1 cup of cornstarch, plus a little extra for thickening the sauce later, and a pinch each of salt and black pepper to season that chicken. Oh, and you’ll want two large eggs, beaten, for dipping the chicken before it hits the cornstarch – that’s key for a super crispy crust!
For that glorious orange sauce that makes this dish sing, we’ll use a tablespoon of vegetable oil to get things started. Then, you’ll need 1 cup of fresh orange juice – seriously, fresh is best here! A quarter cup each of soy sauce and rice vinegar will give us that salty, tangy base. We’ll add a quarter cup of granulated sugar for sweetness, tempered by 1 tablespoon of freshly grated ginger and a couple of cloves of minced garlic for that punchy flavor. A half teaspoon of red pepper flakes lets you control the heat, and lastly, we’ll whisk in a tablespoon of orange zest right at the end to really make the fresh orange flavor pop and give us that beautiful, glossy finish.
Mastering the Best Orange Chicken Sauce with Zest
Okay, y’all, the sauce is where the real magic happens for this best orange chicken sauce with zest! It’s like getting that perfect symphony of flavors – that sweet, tangy, and just a hint of spicy goodness. Using fresh orange juice and zest is a total game-changer; it gives the sauce this bright, vibrant flavor you just can’t get from a bottle. And don’t skip the ginger and garlic – they add this amazing depth. A little sprinkle of red pepper flakes lets you dial up the heat just how you like it, making it totally your own. I love playing with the sugar and vinegar to get that perfect sweet-sour balance just right, making sure it’s not *too* sweet, you know? For more ideas on complementing dishes, check out my side dish recipes!
Orange Chicken Sauce: Sweet, Sour, and Spicy Balance
Achieving that perfect sweet, sour, and spicy balance in your orange chicken sauce is easier than you think! If you like it a touch sweeter, just add a tiny bit more sugar. Too tangy for your taste? A smidge more sugar will mellow it out. And for that heat, just add more red pepper flakes if you’re feeling brave, or reduce them if you’re making it for less adventurous eaters. It’s all about finding *your* perfect bite!
How to Make Crispy Orange Chicken at Home
Alright, let’s get down to the nitty-gritty of making this orange chicken truly spectacular. It’s all about getting that chicken perfectly crisp before we even think about the sauce! First things first, I like to prep my chicken by tossing the bite-sized pieces with about half a cup of cornstarch, a pinch of salt, and some black pepper right in a bowl. This gives the chicken a nice seasoned coating. Then, the secret to that extra puffy crispiness? Dip those seasoned chicken pieces into the beaten eggs – just a quick dip, you don’t want them dripping! – and then immediately dredge them in the remaining cornstarch. Get ’em all coated, and don’t be afraid to make sure they’re well covered! If you’re curious about other crispy recipes, I’ve got a great crispy roasted chickpeas recipe that’s super easy!
Now, for the cooking part. I like using a large skillet or a wok if you have one. You want to heat up about a tablespoon of vegetable oil over medium-high heat. Once it’s shimmering, add your cornstarched chicken pieces in a single layer. Don’t overcrowd the pan, or you’ll end up steaming the chicken instead of crisping it up! You’ll want to cook them in batches for about 5-7 minutes, flipping them occasionally, until they’re beautifully golden brown and cooked all the way through. You can tell they’re done when they feel firm to the touch. Once they’re looking perfectly golden and crispy, set them aside on a plate. It’s a lot like how I get my crispy air fryer chicken wings so good!
Cornstarch vs Flour for Crispy Orange Chicken
So, here’s a little secret that really makes a difference for that crispy coating: cornstarch! While flour can work in a pinch, cornstarch is the absolute champion for achieving that shatteringly crisp texture we love in takeout orange chicken. It just fries up so much lighter and crispier, and it absorbs less oil, which is a win-win! Trust me, once you try it with cornstarch, you’ll totally see why it’s the preferred choice for that perfect crunch.
Orange Chicken Without Deep Frying: Pan-Frying Method
Making delicious, crispy orange chicken doesn’t mean you have to fill your kitchen with a ton of oil! This pan-frying method is fantastic because it gives you that golden-brown, crusty chicken without the mess or fuss of deep frying. You’re just using enough oil to get those chicken pieces perfectly sizzled and browned on all sides. Make sure your skillet is nice and hot before you add the chicken – that initial sizzle is what starts building that crispiness. Cooking in batches is super important here, too; it ensures each piece gets direct contact with the hot pan and fries up beautifully. It’s a much lighter way to get that same satisfying crunch!
Panda Express Copycat Orange Chicken: Tips for Authenticity
Okay, so if you’re like me, you’ve probably had that delightful Panda Express orange chicken and thought, “How do they *do* that?!” Well, my friends, we can get pretty darn close right here at home! The key is really nailing that balance of sweet and tangy in the sauce and getting that chicken coated just right. The fresh orange zest and juice are non-negotiable for that bright, authentic flavor. And remember those cornstarch-dredged chicken pieces? Getting them super golden and crispy before they even hit the sauce is absolutely crucial for that classic texture. It’s about treating the chicken right first, then letting the sauce do its beautiful, glossy magic. If you love recreating takeout favorites, you’ll also adore my easy chicken pad thai!
Air Fryer Orange Chicken Option
For those of you who love using an air fryer – and I totally get it, it’s so convenient! – you can absolutely adapt this orange chicken recipe. It’s a fantastic way to get that crispy texture without any added oil. Just follow the same steps for dredging the chicken in egg and cornstarch. Then, arrange the coated chicken pieces in a single layer in your air fryer basket. You’ll want to cook them at around 375°F (190°C) for about 8-10 minutes, flipping them halfway through, until they’re golden and crispy. The sauce process stays exactly the same! If you’re an air fryer fan, you might also love my air fryer mozzarella sticks – talk about crispy perfection!
Serving and Storing Your Orange Chicken
This orange chicken just begs to be piled high over fluffy white rice, doesn’t it? It’s so good. I love sprinkling on some chopped green onions and a few sesame seeds for a little extra pop of freshness and crunch. It just makes the whole dish feel complete! For even more serving ideas, you can check out my favorite side dish recipes! Now, if you happen to have any leftovers (which is rare in my house!), you’ll want to store them in an airtight container in the fridge. Honestly, the chicken won’t be quite as crispy the next day, but it’s still delicious! For reheating, I find popping it in a toaster oven or a hot skillet for a few minutes works best to bring back a little crispiness.
Frequently Asked Questions
Got questions about making this amazing orange chicken? I’ve got answers for you! It’s totally normal to wonder about a few things when you’re trying a new recipe, and I’ve tried to cover the most common ones here.
Can I use chicken breast instead of thighs?
You absolutely can use chicken breast if you prefer! Just know that chicken thighs tend to stay a bit more tender and juicy because of their higher fat content. If you use chicken breast, just be extra careful not to overcook them, or they can get a little dry. Cube them up the same way and treat them gently!
How can I make the sauce thicker or thinner?
Getting the sauce consistency just right is pretty simple! If your sauce is too thin for your liking, just make another cornstarch slurry – about a teaspoon of cornstarch mixed with a tablespoon of cold water – and whisk it into the simmering sauce. Let it cook for another minute or two until it thickens up. If it’s too thick? Just whisk in a little bit more orange juice or water until it reaches your desired consistency. Easy peasy!
Can this be made gluten-free?
Yes, you can totally make this gluten-free! The only thing you’ll need to swap out is the soy sauce. Use a gluten-free soy sauce or tamari instead. For the cornstarch, it’s naturally gluten-free, so you’re good to go there!
Can I add vegetables?
Oh, absolutely! Adding some veggies is a fantastic way to make this a complete meal. Broccoli florets, sliced bell peppers (any color!), or even some snow peas would be delicious. Just sauté them in the wok with the chicken or in a separate pan before you start the sauce, and then toss them in with the sauced chicken at the end. Yum!
Nutritional Estimate for Crispy Orange Chicken
Just a little note on the numbers: this nutrition information for our delicious orange chicken is an estimate, kind of like a ballpark figure! It can change depending on brands, exact measurements, and how much sauce you decide to drizzle. But overall, each serving is roughly around 450 calories, with about 18g of fat, 30g of protein, and 40g of carbs. Remember, this is just to give you a general idea!
PrintCrispy Orange Chicken
Enjoy takeout-style crispy orange chicken with a glossy, balanced sauce, made easily at home.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Pan-Frying
- Cuisine: Asian-Inspired
- Diet: Vegetarian
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup cornstarch, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- 1 tablespoon vegetable oil
- 1 cup fresh orange juice
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup granulated sugar
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (or to taste)
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
- 1 tablespoon orange zest
- Cooked rice, for serving
- Sesame seeds, for garnish (optional)
- Chopped green onions, for garnish (optional)
Instructions
- In a bowl, toss chicken pieces with 1/2 cup cornstarch, salt, and pepper.
- In a separate bowl, dip chicken pieces in beaten eggs, then dredge in the remaining 1/2 cup cornstarch.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken in batches and cook until golden brown and cooked through, about 5-7 minutes per batch. Remove chicken and set aside.
- In the same skillet, combine orange juice, soy sauce, rice vinegar, sugar, ginger, garlic, and red pepper flakes. Bring to a simmer over medium heat, stirring until sugar dissolves.
- Whisk in the cornstarch slurry and cook, stirring constantly, until the sauce thickens and becomes glossy, about 2-3 minutes.
- Stir in the orange zest.
- Return the cooked chicken to the skillet and toss to coat evenly with the sauce.
- Serve immediately over cooked rice, garnished with sesame seeds and green onions if desired.
Notes
- For extra crispy chicken, you can shallow fry it in 1-2 inches of oil instead of pan-frying.
- Adjust the red pepper flakes to control the spice level.
- If you don’t have fresh ginger, you can use 1 teaspoon of ground ginger.
- This recipe is a great option for a quick weeknight meal.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 25g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg