Dinner ready in 20 minutes: Orange Chicken is a beloved homemade take on Chinese takeout. Crisp battered chicken bites are tossed in a bright, sweet orange sauce and served with steamed white rice.
Choosing a single favorite from Chinese-American takeout is tough—there are so many great dishes—but Orange Chicken is definitely near the top of the list alongside Crispy Orange Beef, Honey Walnut Shrimp, and Beef and Broccoli. It’s one of those comforting, craveable dishes that’s surprisingly simple to recreate at home.
Making Orange Chicken yourself means eating it hot and fresh straight from the fryer, with a crisp exterior and tender interior. You also control the ingredients—no unwanted preservatives or MSG—so it’s easy to make a version that suits your preferences.
The sauce is straightforward: fresh orange juice and zest thickened with a little cornstarch, rounded out with soy sauce, honey, rice wine, sesame oil, and fresh ginger. It forms a glossy coating that clings to each fried piece of chicken.
The batter is equally simple—eggs whisked until frothy, then mixed with cornstarch and a splash of soy sauce. Toss bite-sized pieces of chicken in the mixture, then fry until golden and cooked through.
Small pieces cook quickly—about three minutes in hot oil—so the whole meal comes together fast. After frying, toss the chicken briefly in the warm orange sauce and serve immediately with steamed rice to preserve the crunch.
This recipe is easier than it looks and delivers the bright, tangy-sweet flavors you expect from takeout, with the freshness of homemade ingredients.
More Chinese Takeout at Home Recipes:
- Beef and Broccoli
- Honey Walnut Shrimp
- Orange Glazed Five Spice Duck
- Crispy Orange Beef
- Sticky Chinese Spareribs
Orange Chicken
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Ingredients
For the orange sauce:
- Zest of 1 orange
- 1/2 cup orange juice
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice wine
- 1 tsp sesame oil
- 1/4 tsp fresh grated ginger
- 2 tsp cornstarch
For the battered chicken:
- 2 large eggs
- 1/4 cup cornstarch
- 1 tbsp soy sauce
- 1 lb chicken breast cut into bite sized pieces*
- vegetable oil for frying
Instructions
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To make the sauce, whisk together the orange zest, orange juice, soy sauce, honey, rice wine, sesame oil, grated ginger, and cornstarch in a large skillet. Heat over medium-high until it bubbles and thickens slightly, whisking for a minute or two, then remove from heat.
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Heat a couple of inches of vegetable oil to 365°F (185°C). Meanwhile, beat the eggs until frothy and pale. Whisk in the cornstarch and soy sauce, then add the chicken pieces and toss to coat.
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Fry the chicken in batches, adding pieces one at a time so they don’t stick together. Cook for about 3 minutes until golden and cooked through. Drain on paper towels between batches.
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Toss the hot fried chicken with the orange sauce just before serving so the coating stays crisp. Serve immediately with steamed white rice. Enjoy!
Notes
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.