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!

Orange Chicken Recipe

Serves: 2 to 4
Prep time: 20 minutes
Cook time: 10 minutes

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 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 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 oil, for frying
2 tablespoons scallions, chopped
1 large orange, thinly sliced (optional)

Orange Chicken Instructions

1. Marinate the chicken:

• In a bowl, add the chicken pieces and a pinch of salt. Mix until the salt is absorbed.
• Add white pepper, rice wine, egg white, and a cornstarch slurry (1 tablespoon cornstarch mixed with 3 tablespoons water). Mix well and let marinate while working on the other ingredients.

2. Make the sauce:

• In a bowl, whisk together orange juice, soy sauce, ketchup, rice vinegar, sugar, and orange zest until well combined. Set aside.

3. Make the batter:

• In a mixing bowl, combine cornstarch, baking soda, baking powder, salt, egg, oil, and water. Mix until smooth.
• Transfer the marinated chicken into the batter and stir to coat evenly.

4. Fry the chicken:

• Heat oil in a large pot to 350°F (177°C). Fry the chicken in batches for about 5 minutes until golden brown. Remove and drain.
• Increase oil temperature to 375°F (191°C) and fry the chicken a second time for 1 minute to achieve extra crispiness.
• Drain on a wire rack or paper towel.

5. Make the orange chicken:

• In a pan over medium heat, bring the prepared sauce to a simmer.
• Stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 3 tablespoons water) to thicken the sauce.
• Add the fried chicken and toss to coat evenly in the sauce.
• Garnish with chopped scallions and orange slices, if using. Serve immediately.

Tips & 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.