About this recipe

This easy orange chicken cooks fast and tastes bright and sweet. You fry the chicken until it is gold and then toss it in a sticky orange sauce. You can read a full easy orange chicken guide on the site at easy orange chicken full page.

why make this recipe

This dish uses simple parts and gives big taste. Kids and friends like the sweet and tangy sauce. You can also try an even faster idea with very few parts at three-ingredient orange chicken.

how to make Easy Orange Chicken

Cut the chicken into small bite bits and pat them dry. Mix the dry coat and dip the chicken in egg, then coat well. Fry the chicken in hot oil until it looks crisp and gold. Make the orange sauce in a small pan and let it simmer. Add the cornstarch mix and stir until the sauce gets thick. Toss the fried chicken in the sauce so each piece gets a shine. For a quick fry idea you can read a simple chicken tenders method at crack chicken tenders recipe.

Ingredients :

1 lb (450g) boneless, skinless chicken breast or thighs, cut into bite-sized chunks
¾ cup all-purpose flour
¼ cup cornstarch
1 egg, beaten
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup vegetable oil (for frying)
1 cup fresh orange juice (about 2-3 medium oranges)
¼ cup soy sauce (ensure it’s halal-certified)
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon orange zest
2 teaspoons cornstarch mixed with 2 tablespoons water (for thickening)
2 teaspoons grated fresh ginger
2 garlic cloves, minced
1 tablespoon sesame oil (optional)
1 tablespoon sesame seeds (optional, for garnish)
2-3 green onions, chopped (optional, for garnish)

Notes:

Chicken: Use breasts or thighs. Thighs stay juicier.
Cornstarch: It helps make a light, crisp coat.
Fresh Orange Juice: It gives a bright, fresh orange taste.
Soy Sauce: This adds a salty, deep note. Use halal soy if you need.
Honey: It adds soft sweet balance to the tang.

Directions :

Prepare the Chicken Pieces: Cut the chicken into bite-sized chunks. Pat them dry with a paper towel so the coat will stick.
Make the Coating: In a bowl, whisk the flour, cornstarch, salt, pepper, garlic powder, and onion powder.
Dip the Chicken in Egg: Put the beaten egg in a small bowl. Dip each chicken piece in the egg and let the extra drip off. Then roll each piece in the flour mix so it coats well.
Fry the Chicken: Heat the vegetable oil in a deep pan or skillet over medium-high heat. When the oil is hot, about 350°F (175°C), fry the chicken in batches. Do not crowd the pan. Fry 4–5 minutes per batch until the pieces are gold and crisp. Move the fried chicken to a paper towel plate to drain.
Combine the Sauce Ingredients: In a small saucepan mix the orange juice, soy sauce, honey, rice vinegar, orange zest, ginger, garlic, and sesame oil (if you use it). Stir to mix.
Simmer the Sauce: Bring the mix to a soft boil over medium heat. Let it simmer 3–5 minutes so the flavors join.
Thicken the Sauce: Mix the cornstarch and water to make a smooth slurry. Slowly pour it into the simmering sauce and stir. The sauce will thicken in about 1–2 minutes.
Adjust the Flavor: Taste the sauce. Add more honey to make it sweeter or more vinegar to make it tangier.
Toss the Chicken in the Sauce: Put the fried chicken in a large bowl and pour the thick sauce over it. Toss the pieces gently until they are all coated.
Garnish and Serve: Add sesame seeds and chopped green onions if you like. Serve right away with rice or veg.

how to serve Easy Orange Chicken

Serve the orange chicken hot over steamed white rice or brown rice. You can also serve it with steamed broccoli or a simple salad. Try this dish with a baked chicken side for a change and see ideas like a bang bang chicken bake for more side ideas.

how to store Easy Orange Chicken

Let the chicken cool to room temp, then put it in an airtight box. Keep in the fridge for up to 3 days. Reheat in a pan on low heat or in an oven at 350°F (175°C) until hot. Do not leave it out more than two hours.

tips to make Easy Orange Chicken

Pat the chicken dry so the coat sticks well.
Do not crowd the pan when you fry; the oil will stay hot and the pieces will stay crisp.
Make the sauce while the chicken fries so you do not wait.
Use fresh orange juice for the best taste, not bottled for best flavor.
For a richer taste, add 1 tablespoon sesame oil to the sauce.
You can borrow a few cook tips from a rich curry dish idea at quick butter chicken recipe.

variation (if any)

Baked version: Toss the coated chicken on a baking sheet and bake at 425°F (220°C) for 15–20 minutes until done, then toss with sauce.
Gluten-free: Use rice flour or gluten-free flour in place of all-purpose flour.
Less sweet: Cut the honey by half and add a touch more soy or vinegar.
Veg option: Use firm tofu, press and dry it, then coat and fry the same way.

FAQs

Q: Can I use frozen orange juice?
A: Yes, but fresh juice gives a brighter, fresher taste.

Q: Can I make the sauce ahead?
A: Yes. Cool it and keep it in the fridge for 2 days. Reheat and pour over hot chicken.

Q: Can I use dark meat or white meat?
A: Yes. Thighs stay juicier. Breasts are lean and light.

Q: How do I keep the chicken crisp after I sauce it?
A: Toss just before you serve. Do not let the chicken sit long in the sauce if you want some crisp left.

Q: Can I use honey substitutes?
A: Yes. Use maple syrup or light corn syrup, but the taste will change.

Easy Orange Chicken