Orange Chicken Recipe

This Orange Chicken recipe brings all the flavor and crunch of your favorite Chinese takeout without the hassle of leaving the house. It has perfectly crispy pan-fried chicken and a tangy sauce full of fresh orange flavor. It’s a quick and easy crowd-pleasing dinner that everyone will love.

It’s one of those dishes that feels special without taking all night to make. The sauce has a bright, citrusy aroma that fills the kitchen, and once it hits the pan, everyone knows what’s for dinner! My kids go nuts for this one, so if you have picky eaters, I bet they will gobble this one right up!

Serve the Orange Chicken alongside my Easy Shrimp and Broccoli Stir Fry for a beautiful mix of flavors and textures. To finish, try my Key Lime Pie Cheesecake Bars or my Easy Strawberry Panna Cotta.

Ingredients

• Chicken Tenders: Tender and juicy, they are easy to cut into bite-sized pieces and cook quickly without drying out. I prefer using the chicken tenders for stir-frys like my Cashew Chicken and my Feed Me Fast Chicken, but they cook quickly and remain tender.
• Cornstarch: Creates a light, crisp coating on the chicken, which helps to keep it moist and will also help to thicken the orange sauce as it cooks.
• Vegetable Oil: Ideal for frying because it has a high smoke point and a neutral flavor that lets the sauce shine. You can also use coconut oil if you prefer.
• Low-Sodium Soy Sauce: I always buy low-sodium soy sauce to prevent this dish from being too salty. Trader Joe’s brand is my favorite.
• Honey or Orange Marmalade: Both will add sweetness, but orange marmalade will provide a more potent citrus flavor and a bit of texture.
• Sambal Chili Paste: Brings a little gentle heat that balances the sweetness of the sauce. You can find it in the Asian section of most grocery stores in jars or squeeze bottles.
• Rice Wine Vinegar: Adds a subtle tang that brightens the sauce and keeps it from becoming too sweet.
• Orange Juice and Zest: Freshly squeezed orange juice and a little zest give this dish its signature flavor, bright, citrusy, and wonderfully aromatic.
• Garlic and Ginger: Fresh and finely minced, these two ingredients create the savory, slightly spicy base that makes the sauce so flavorful.
• Toasted Sesame Oil: Just a drizzle adds a warm, nutty aroma and gives the sauce that restaurant-style richness.
• Garnishes: Sliced scallions add freshness and color, sesame seeds provide a light crunch and a mandarin orange wheel or two highlights the bright citrus flavor.

Can I use flour instead of cornstarch for the coating or sauce?

I don’t recommend it. Cornstarch makes the chicken light and crisp and helps the sauce thicken into that beautiful glossy texture. Flour tends to make the coating heavier and the sauce cloudy, so for the best result, cornstarch is the way to go. This article from The Woks Life is helpful for understanding more about how to use cornstarch in Chinese cooking.

Step #1: Prep the Chicken

Slice the chicken into even, bite-sized pieces and toss them in cornstarch until evenly coated. This step helps seal in the juices and creates that light, crispy texture once cooked.

Step #2: Make the Sauce

• Anytime you make a stir-fry, have the sauce pre-made and ready to go.
• You don’t want to stop to measure everything out once you start cooking; it’s best to do it beforehand so you can pour it in once the chicken is ready.
• In a small bowl, combine the soy sauce, honey, chili paste, rice wine vinegar, orange zest, orange juice, garlic, ginger, and sesame oil.
• Stir well until smooth and set aside.

Step #3: Sear the Chicken

• Heat vegetable oil in a wok or large skillet over medium-high heat until it shimmers.
• Add the chicken pieces in batches, browning on all sides for 2-3 minutes or until golden brown and mostly cooked through. Once you add the sauce, it will continue to cook all the way through.
• Set the seared chicken aside on a plate while you finish the rest.

Step #4: Add the Sauce

• Once all the chicken is browned, place the full batch back into the pan.
• Pour the sauce over the chicken and toss until fully coated.
• Bring it to a gentle simmer, stirring until it begins to thicken and the chicken is cooked through.
• The sauce should reach a syrupy consistency.

Step #5: Garnish and Serve

• Transfer the chicken to a serving platter and top with scallions, sesame seeds, and a mandarin orange wheel.
• Serve hot with steamed white or brown rice or steamed broccoli.

Substitutions and Variations

• Swap the honey for orange marmalade for a slightly sweeter, more citrus-forward sauce. It adds great flavor and texture.
• If you prefer a little less spice, reduce the Sambal chili paste. The sauce will still be full of flavor and perfectly balanced.
• Chicken thighs also work beautifully in this recipe. They stay tender and juicy and give the dish a slightly richer flavor.

Can I Make This Recipe Gluten-Free?

Yes, you can easily make this Orange Chicken gluten-free. Just swap the soy sauce for tamari or coconut aminos and make sure your cornstarch is certified gluten-free. You’ll still get that same bright, citrusy flavor and glossy sauce everyone loves.

Why Isn’t My Sauce Thickening?

That usually happens when the heat isn’t high enough for the cornstarch to activate. Let the sauce come to a gentle simmer and stir until it turns glossy and thick enough to coat the back of a spoon.

How Do I Store Orange Chicken?

Store any leftovers in an airtight container in the refrigerator for up to three days. When you’re ready to reheat, warm it in a skillet over medium heat to help the coating crisp back up, or use the microwave for a quick option. A small splash of orange juice or water will loosen the sauce if it’s thickened too much.

Can I Freeze Orange Chicken?

Yes, this recipe freezes very well. Let it cool completely, then store it in an airtight container for up to one month. When ready to serve, reheat it gently in a skillet, covered over medium heat, adding a splash of orange juice to refresh the sauce and bring back its shine. Once heated through, remove the cover to allow the sauce to thicken and become syrupy.