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Orange Chicken

Orange Chicken

Updated November 3, 2026

Crispy battered chicken in sweet, tangy orange sauce.

Fresh orange juice and zest make a noticeable difference over bottled. Double-frying is optional but recommended for best texture.

For extra crispy chicken, refrigerate battered pieces 10 minutes before frying.

Cook time
1 hr
Rating
…

Ingredients

Scale
Measurement units
  • Boneless skinless chicken thighs, cut into 1.5-inch pieces
  • Eggs
  • Cornstarch (for batter)
  • All-purpose flour
  • Salt
  • Vegetable oil (for frying)
  • Fresh orange juice
  • Orange zest
  • Soy sauce
  • Rice vinegar
  • Sugar
  • Chicken broth
  • Garlic cloves, minced
  • Fresh ginger, minced
  • Red pepper flakes
  • Cornstarch (for sauce)
  • Water (for slurry)
  • Toasted sesame oil
  • Scallions, sliced

Instructions

Make the batter and coat chicken
Make the batter and coat chicken
Make the sauce
Make the sauce
Fry the chicken
Fry the chicken
Toss and serve
Toss and serve

Tomorrow's Meal

Crispy Orange Chicken Fried Rice

Shredded leftover orange chicken tossed with day-old rice, vegetables, and a touch of the reserved sauce for a sweet-savory fried rice with crispy chicken pieces

You'll need to pick up:

Day-old cooked rice (or fresh rice, cooled)EggsSoy sauceNeutral oil for fryingGreen onionsSesame oil

Quick overview:

  1. 1.Shred or chop cold orange chicken into bite-sized pieces
  2. 2.Heat 2 tablespoons oil in a large wok or skillet over high heat
  3. 3.Add cold rice, breaking up clumps, and fry 3-4 minutes until heated through
  4. 4.Push rice to sides, scramble 2 eggs in center, then mix throughout
  5. 5.Add chicken pieces and 2-3 tablespoons reserved orange sauce, toss to coat
  6. 6.Season with soy sauce and drizzle sesame oil
  7. 7.Finish with sliced green onions and serve immediately

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