Simple Orange Chicken Recipe
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Skip the takeout… this Simple Orange Chicken Recipe is fast, fresh, and packed with flavor. Crispy, golden chicken pieces are fried until crunchy on the outside and tender on the inside, then tossed in a glossy orange sauce that’s the perfect balance of sweet, tangy, and savory. With fresh garlic, ginger, and zest, every bite is bright and bold. The best part? This simple recipe for orange chicken was designed for my Teen Cooking Club, so it’s straightforward, forgiving, and confidence-building. Serve it over fluffy rice or noodles for a dinner that feels like your favorite Chinese restaurant, right in your own kitchen.
Table of Contents
WHY YOU’LL LOVE SIMPLE ORANGE CHICKEN
- Crispy fried chicken coated in sticky, sweet-savory orange sauce.
- Ready in just 40 minutes with simple ingredients.
- Bright, bold flavors that taste just like takeout… but fresher.
- A family favorite that pairs perfectly with rice or noodles.
- Restaurant-style crunch thanks to a second quick fry.
Simple Orange Chicken Recipe
This one is pure magic, y’all. Crispy little bites of chicken tossed in a sticky, zesty sauce that clings to every nook and cranny… it’s the kind of dinner that makes everyone sprint to the table.
And let’s be real: who hasn’t craved orange chicken on a random Tuesday?
The second fry is the secret to that irresistible crunch. It’s the move that takes this simple orange chicken from “pretty good” to “oh my gosh, this is better than takeout.”
Serve it over rice, drizzle on extra sauce, and watch it disappear faster than you can say chopsticks!
INGREDIENT NOTES
- Chicken: Breasts or thighs both work in this simple recipe for orange chicken. Thighs are juicier, while breasts stay lean. Cut into uniform pieces so they cook evenly.
- Eggs: Help the cornstarch stick to the chicken and give it a tender bite.
- Cornstarch & Flour: Cornstarch keeps the coating crisp and light, while flour adds body. The combination makes that perfect crunchy batter.
- Kosher Salt & Pepper: Season both the batter and the chicken for layered flavor.
- Vegetable Oil: Neutral, high smoke point oil is best for frying.
- Orange Juice & Zest: Fresh-squeezed juice gives the brightest flavor, but bottled works fine. Zest concentrates the citrus flavor. Always zest before juicing!
- Sugar: Granulated sugar balances the tang. Brown sugar can be used for a deeper sweetness.
- Ginger & Garlic: Powder works in a pinch, but fresh is best.
- Soy Sauce: Low-sodium keeps it balanced. If using regular soy sauce, add a little more sugar and orange juice.
VARIATIONS
Spicy Kick: Add sriracha, chili flakes, or hot sauce to the sauce.
Honey Orange Chicken: Replace half the sugar with honey.
Lemon Twist: Swap orange juice and zest for lemon.
Sesame Orange Chicken: Stir in toasted sesame oil and sprinkle with sesame seeds.
Veggie Boost: Toss in steamed broccoli, bell peppers, or snap peas before serving.
Pineapple Orange: Add pineapple chunks and a splash of pineapple juice.
Kid-Friendly: Make extra sauce and drizzle over plain chicken nuggets for an easy shortcut.
SERVING SUGGESTIONS
- Classic Combo: Serve over steamed white rice or brown rice.
- Noodle Night: Pair this simple orange chicken recipe with lo mein or stir-fried noodles.
- Full Takeout Spread: Add fried rice and egg rolls for a complete meal.
- Lighter Option: Serve with a side of Asian Cucumber Salad.
- Meal Prep: Double the batch and pack leftovers into rice bowls for quick weekday lunches.
ORANGE CHICKEN SIMPLE RECIPE FAQ
The secret is in the cornstarch and flour coating and the double-fry method. Also, be sure that the oil is at the right temperature for perfectly crisp results.
Once cooked, transfer the chicken to a plate lined with paper towels. This soaks up an extra oil and keeps things crispy. Toss with orange sauce just before serving to keep it that way!
Reheat leftovers in the oven for 10-12 minutes at 350°F. It helps if you place a wire rack inside the baking sheet and add the chicken on top.
Air frying works too, especially if you wait to add the sauce. Reduce the cooking time by a few minutes and shake the basket halfway.
Yes, with a few adjustments. Dredge and fry the chicken just once, then let it cool completely. Arrange the meat on a baking sheet in a single layer and freeze.
Once firm (about an hour or two), transfer to a freezer bag and store for up to 1 month. Bake or air fry from frozen, then toss in freshly made sauce.
I originally created this simple orange chicken recipe for my Teen Cooking Club, where I needed something approachable, foolproof, and fun for them to master.
Watching a group of teens dredge, fry, and sauce their own chicken was all the proof I needed that this dish works beautifully in real life.
The science behind the double fry is what makes it restaurant-quality… it locks in crunch, even after tossing in sauce.
Balancing the sweet, tangy, and savory flavors became a teaching moment too. If my teens can nail orange chicken with this simple recipe, trust me, you can too.
DONNA’S PRO TIPS
- Don’t Skip the Double Fry: The second quick fry at 375°F gives you that restaurant-level crunch.
- Use a Thermometer: Oil that’s too hot burns the coating, and oil that’s too cool makes it soggy. Keep it around 350-375°F.
- Fry in Batches: Overcrowding drops the oil temp, leading to greasy chicken.
- Safety First: Hot oil can splatter, so use long tongs and a splatter screen if you have one.
- Add Sauce Last: Toss chicken in sauce just before serving so it stays crispy.
- Zest First, Juice Second: Always zest oranges before juicing to avoid a slippery mess.
- Taste the Sauce: Before adding chicken, taste and adjust. Too sweet? Add soy. Too salty? Add sugar or juice.
- Extra Sauce: Double the sauce recipe if you love extra for rice and veggies.
TOOLS NEEDED
- Large Mixing Bowls: For battering chicken.
- Heavy Skillet or Wok: Wide and deep enough for frying.
- Slotted Spoon or Spider: To lift chicken from hot oil.
- Paper Towels: To drain excess oil.
- Whisk: For mixing the sauce and slurry.
- Instant-Read Thermometer: To check oil and meat temperatures.
- Zester/Grater: For fresh orange zest and ginger.
- Serving Platter: To pile high and garnish beautifully.
Enjoy!
With love, from our simple kitchen to yours.
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Simple Orange Chicken Recipe
Ingredients
For the Chicken
- Vegetable oil, for frying (about 4 cups, depending on skillet size)
- 2 pounds boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 large eggs, whisked
- 1 tablespoon cornstarch
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
For the Sauce
- 1 cup orange juice
- 1/2 cup granulated sugar
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons white vinegar
- 2 cloves garlic, minced (about 2 teaspoons)
- 1/2 teaspoon freshly grated ginger
- 1 teaspoon orange zest, zest before juicing
- 1 tablespoon cornstarch mixed with 2 tablespoons water, slurry
Optional Garnishes
- Chopped green onions
- Sesame seeds
- Chili flakes
Instructions
- Heat the Oil: Pour 2 to 3 inches of Vegetable oil into a large, heavy skillet. Heat over medium-high heat until it reaches 350°F.
- Prepare the Chicken Batter: Place the 2 pounds boneless skinless chicken breasts or thighs, cut into bite-sized pieces, 2 large eggs, 1 tablespoon cornstarch, 1 teaspoon kosher salt, and 1/4 teaspoon fresh ground black pepper in a large bowl. Stir until the chicken is coated.
- Dredge the Chicken: In another large bowl, stir together the 1/2 cup all-purpose flour and 1/2 cup cornstarch. Lift chicken pieces from the egg mixture, letting excess drip off, and add them to the flour mixture. Toss until coated. The batter will be sticky.
- Fry the Chicken (First Fry): Working in small batches, fry the chicken for 3 minutes, turning often, until lightly golden. Don’t overcrowd the pan. Remove with a slotted spoon and transfer to a paper towel–lined plate.
- Fry the Chicken Again (Optional but Recommended): For extra crispy chicken, increase the oil temperature to 375°F. Fry all the chicken pieces together for 1 more minute, or until golden brown. Transfer to a clean paper towel–lined plate. Carefully discard the oil and wipe out the skillet.
- Make the Sauce: In the same skillet, add the 1 cup orange juice, 1/2 cup granulated sugar, 2 tablespoons low-sodium soy sauce, 2 tablespoons white vinegar, 2 cloves garlic, 1/2 teaspoon freshly grated ginger, and 1 teaspoon orange zest. Bring to a boil. Stir in the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and cook for 1 minute, or until the sauce thickens and bubbles. Taste and adjust the flavors — add soy sauce if too sweet, sugar if too tart, or more orange juice if too salty.
- Coat the Chicken: Add the fried chicken to the skillet and toss until every piece is coated in sauce.
- Serve and Garnish: Transfer to a serving platter and top with Chopped green onions, Sesame seeds, or Chili flakes. Serve immediately over rice or noodles.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
