30-Min Orange Chicken Recipe

Orange Chicken is a beloved Chinese-American favorite featuring crispy fried chicken tossed in a glossy, sweet-tangy citrus sauce made with fresh orange juice and zest. This homemade version delivers everything you love—juicy chicken, golden crunch, and that bright, sticky glaze—without the need for takeout. The double-fry method creates restaurant-style crispiness, while the vibrant orange sauce coats every bite with bold, irresistible flavor. Simple enough for weeknights yet impressive enough for guests, this Orange Chicken will quickly become a family favorite!

30-Min Orange Chicken Recipe

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Servings 4

Prep Time 20 minutes mins

Cook Time 10 minutes mins

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Ingredients

  

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For the chicken and marinade

• 1½ pounds chicken breasts, skinless, cut into 1-inch pieces
• Pinch of salt
• Pinch of white pepper
• ½ tablespoon rice wine
• 1 large egg white
• 1 tablespoon cornstarch
• 3 tablespoons water

For the batter

• 1½ cups cornstarch
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• Pinch of salt
• 1 large egg
• 1 tablespoon cooking oil
• ¾ cup water

For the sauce

• 1 cup orange juice
• 2 tablespoons soy sauce
• 2 tablespoons ketchup
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• ½ teaspoon orange zest
• 1 tablespoon cornstarch
• 3 tablespoons water

For frying and garnish

• 4 cups cooking oil, high-smoking-point
• 2 tablespoons scallions, chopped
• 1 large orange, thinly sliced, optional

Instructions

 

• To marinate the chicken, in a bowl, add the chicken pieces and salt and mix until absorbed. Add the white pepper and rice wine and mix well. In a small bowl, combine the cornstarch and water to form a slurry, then add it along with the egg white to the chicken. Mix thoroughly and let marinate while preparing the remaining ingredients.
• To make the sauce, in a bowl, whisk together the orange juice, soy sauce, ketchup, rice vinegar, sugar, and orange zest until well combined.
• To make the batter, in a large bowl, whisk together the cornstarch, baking soda, baking powder, salt, egg, cooking oil, and water until smooth. Add the marinated chicken and coat evenly.
• To fry the chicken, in a pot over high heat, add the cooking oil and heat to 350°F (177°C). Fry the chicken in batches for about 5 minutes until golden brown. Remove and drain. Increase the oil temperature to 375°F (191°C), return the chicken, and fry for 1 minute more until extra crispy. Remove and drain well.
• To finish the dish, in a pan over medium heat, bring the prepared sauce to a simmer. Stir the cornstarch slurry, then pour it into the sauce and cook until thickened and glossy. Add the fried chicken and toss until evenly coated. Garnish with scallions and orange slices if using, and serve immediately.

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Notes

 

• Prep ahead to save time: You can marinate the chicken and mix the orange sauce up to 1 day ahead. Store them separately in airtight containers in the fridge
• Protein replacement: This recipe also works beautifully with pork, shrimp, or tofu.
• Double fry for crispiness: The first fry cooks the chicken, and the second fry locks in the crunch. The high heat drives out moisture, keeping the crust crisp.
• Use fresh orange juice: For the brightest flavor, freshly squeezed orange juice and zest work best.
• Serving idea: Pair with steamed rice or broccoli for a complete meal.

Author: CiCi Li

Course: Main Course

Cuisine: Chinese