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Orange Chicken

Orange chicken with crispy fried chicken pieces tossed in a sweet, tangy orange sauce—made in one skillet for a glossy, coat-every-piece finish. This homemade version delivers crunch plus a sticky orange glaze in about 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless, skinless chicken thighs
  • 0.75 cup cornstarch
  • 2 large eggs beaten
  • 1 tbsp vegetable oil for frying
Orange sauce
  • 0.5 cup orange juice
  • 2 tbsp orange zest
  • 0.33 cup granulated sugar
  • 3 tbsp rice vinegar
  • 3 tbsp soy sauce
  • 2 garlic minced
  • 1 tsp fresh ginger grated
  • 1 tbsp cornstarch mixed with water 1 tablespoon cornstarch mixed with 2 tablespoons water
Garnish
  • 2 green onions sliced
  • 1 tbsp sesame seeds for garnish

Equipment

  • 1 cast iron skillet

Method
 

Prep and coat the chicken
  1. Toss the chicken pieces in cornstarch, then dip in beaten egg, letting the excess drip off for a light, clinging coating.
  2. Arrange the coated chicken on a rack while you heat the oil so the coating stays dry and crisp.
Fry until crisp
  1. Heat about 1 inch of oil in a skillet to 350°F, keeping the temperature steady for even frying.
  2. Fry the chicken in batches for 4–5 minutes, until golden and crispy, then drain on a wire rack.
Make the orange sauce
  1. In a saucepan, combine the orange juice, orange zest, granulated sugar, rice vinegar, soy sauce, minced garlic, and grated ginger over medium heat, stirring until well mixed.
  2. Bring the mixture to a simmer, then keep it gently bubbling so the flavors concentrate.
  3. Stir in the cornstarch slurry and cook for 1–2 minutes, until thickened and glossy, with a smooth sheen that coats the back of a spoon.
Toss and serve
  1. Toss the fried chicken in the warm orange sauce until fully coated so every piece gets a sticky glaze.
  2. Garnish with sliced green onions and sesame seeds, and serve immediately over rice for the best crunch.

Notes

Pro tip: Fry in small batches to maintain 350°F so the chicken stays crisp. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a hot oven or air fryer to restore texture (sauce may thicken—loosen with a splash of orange juice). Freezing is not recommended for best crispness. For a gluten-free swap, use gluten-free soy sauce or tamari.