Orange Chicken

This Orange Chicken recipe is a delicious homemade take on the popular Panda Express classic. It features crispy pan-fried chicken pieces coated in a sweet, tangy, and slightly spicy orange sauce. With just 35 minutes from start to finish, this flavorful dish is the perfect choice for a quick and satisfying weeknight dinner—no takeout needed!

Why You’ll Love This Recipe

• Crispy, golden chicken with a flavorful coating

• Sweet and tangy orange sauce with a hint of heat

• Faster than takeout—ready in 35 minutes

• Perfect balance of texture and flavor

• Pan-fried instead of deep-fried for less mess

• Great for dinner, lunch, or meal prep

• Made with simple, everyday ingredients

• Pairs well with rice, noodles, or steamed veggies

• Customizable spice level to suit your taste

• Family-friendly and crowd-pleasing

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces

• ½ cup all-purpose flour

• ¼ cup cornstarch

• ¼ teaspoon salt

• ¼ teaspoon pepper

• 2 large eggs

• ½ cup vegetable oil (for frying)

For the Orange Sauce:

• 1 cup orange juice, divided

• 1 tablespoon cornstarch

• ½ cup granulated sugar

• 1½ tablespoons white vinegar

• 1½ tablespoons soy sauce

• 1 tablespoon honey

• ¼ teaspoon ground ginger

• 2 cloves garlic, minced

• ¼ teaspoon red chili flakes

Optional Garnishes:

• Chopped green onions

• Toasted sesame seeds

Directions

1. Prep the chicken:
   Cut the chicken into 1-inch pieces. For even cooking, butterfly the chicken first, then slice into strips and chunks.

2. Set up breading station:
   In one bowl, whisk together flour, cornstarch, salt, and pepper. In a shallow dish, beat the eggs.

3. Heat oil:
   Add vegetable oil to a heavy skillet and heat over medium-high until it reaches approximately 350°F.

4. Bread the chicken:
   Dip the chicken pieces into the egg wash, then transfer to the flour mixture and toss to coat.

5. Cook the chicken:
   Add the coated chicken to the hot oil in a single layer. Cook undisturbed for about 5 minutes, then flip and cook for another 4–5 minutes, or until golden and cooked through (internal temperature of 165°F). Remove and place on a paper towel-lined plate.

6. Make the sauce:
   While the chicken cooks, set aside 2 tablespoons of orange juice and whisk with 1 tablespoon of cornstarch to form a slurry. In another bowl, whisk together the remaining orange juice, sugar, vinegar, soy sauce, honey, ginger, garlic, and red chili flakes.

7. Thicken the sauce:
   Discard the oil and return the skillet to medium heat. Pour in the orange juice mixture. Gradually stir in the cornstarch slurry and cook, stirring often, until thickened (about 5–10 minutes).

8. Combine and serve:
   Add the cooked chicken back to the pan and toss to coat thoroughly in the sauce. Garnish with green onions and sesame seeds, if desired. Serve warm with steamed rice.

Servings and timing

• Servings: 2 people

• Prep time: 15 minutes

• Cook time: 20 minutes

• Total time: 35 minutes

Variations

• Add vegetables: Stir in cooked bell peppers, broccoli, or snap peas for added nutrition.

• Spicier version: Increase red chili flakes or add sriracha to the sauce.

• Lighter version: Use air-fried or baked chicken instead of pan-fried.

• Use thighs: Boneless, skinless chicken thighs can be used for a juicier result.

• Gluten-free option: Use gluten-free flour and tamari instead of soy sauce.

• Lower sugar: Reduce the sugar slightly or substitute with coconut sugar or a sugar alternative.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Freezing: Not recommended, as the sauce and coating may lose texture.

• Reheating: Reheat in a skillet over low heat or in the microwave. Add a splash of water or orange juice to loosen the sauce if needed.

FAQs

Can I use store-bought orange juice?

Yes, any good-quality orange juice works. For extra freshness, use freshly squeezed juice.

Do I need to deep-fry the chicken?

No, this recipe uses pan-frying to keep it lighter and easier, while still delivering a crispy texture.

Can I make this with chicken thighs?

Yes, boneless, skinless thighs are a great option and tend to be juicier than breasts.

How do I keep the chicken crispy?

Serve immediately after tossing in the sauce. For meal prep, store the chicken and sauce separately and combine just before eating.

Can I make this ahead of time?

You can prep the sauce and chicken ahead of time, but for best texture, cook just before serving.

What sides go well with orange chicken?

Steamed jasmine rice, fried rice, lo mein noodles, or stir-fried vegetables are great options.

Can I double the recipe?

Yes, just cook the chicken in batches and double the sauce ingredients accordingly.

What’s the best oil for frying?

Vegetable, canola, or peanut oil are ideal for high-heat cooking.

How spicy is this dish?

It has a mild kick from red chili flakes. Adjust to your spice preference.

Can I skip the cornstarch?

Cornstarch helps create a crispy coating and thickens the sauce. Skipping it will change the texture significantly.

Conclusion

This Orange Chicken is a quick, easy, and flavorful dinner that brings your favorite takeout flavors straight to your table. With crispy chicken bites and a vibrant homemade orange sauce, it’s a guaranteed hit for both weeknight meals and special occasions. Ready in just 35 minutes, it’s a must-try dish that’s as fun to cook as it is to eat.

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