Orange Chicken
Crispy orange chicken in sweet tangy citrus glaze over steamed rice.
Updated: Oct 7, 2026
Why you'll like it
- Ready in about 40 min.
- Serves 4 — easy to halve or double.
- Medium level — everyday equipment only.
- Stays juicy when cooked to 165°F (74°C).
- Storage, freezing and reheating covered below.
This Orange Chicken recipe takes 40 min and makes 4 servings. Orange chicken is a takeout favorite with crispy chicken pieces coated in sweet tangy orange glaze.
Helpful guides
Instructions
Whisk orange juice, sugar, soy sauce, zest, garlic, ginger, and vinegar in a bowl. This balanced sauce should taste sweet, tangy, and savory before cooking. Set aside while you bread the chicken pieces.
Work steadily and keep tools nearby so each stage flows smoothly without rushing.
Coat chicken in flour, dip in beaten egg, then toss in cornstarch for a crisp crust. Shake off excess so coating fries light instead of heavy. Rest breaded pieces 5 minutes to help coating adhere.
Fry in hot oil over medium high heat in batches for 5 minutes, turning, until golden and crisp. Drain on a wire rack. Cook chicken to 165°F internal temperature with no pink centers for safety.
Pour sauce into a clean skillet and simmer 3 minutes until slightly syrupy. Stir in cornstarch slurry if needed for gloss. Keep at gentle bubbles; hard boiling can make sugar taste scorched.
Work steadily and keep tools nearby so each stage flows smoothly without rushing.
Toss crispy chicken in the hot glaze for 2 minutes until coated and sticky. Serve immediately over rice so coating stays crisp. Garnish with green onions and sesame seeds if desired.
Work steadily and keep tools nearby so each stage flows smoothly without rushing.
Cool leftovers quickly and refrigerate promptly. Reheat in a hot skillet or air fryer until steaming to revive crispness. Microwaving softens crust but still tastes good for quick lunches.
Work steadily and keep tools nearby so each stage flows smoothly without rushing.
Troubleshooting — fixes, not repeats
- If coating is soggy, oil was too cool or pan crowded; fry in small batches at steady heat.
- If sauce is bitter, you used too much pith; zest only the orange outer peel.
- If sauce is too sweet, add soy or vinegar one teaspoon at a time to balance.
- If chicken is dry, cubes were too small or fried too long; keep even one inch pieces.
Make it your way
- Spicier version: For a spicy version, add red pepper flakes or sriracha to the glaze.
- Serving with rice or naan: For a lighter baked version, spray breaded chicken with oil and bake at 425°F for 18 minutes, then toss in sauce.
- For a full meal, add steamed broccoli, snap peas, and bell peppers directly to the sauced chicken.
- Leftovers work well for lunches because flavors meld overnight in the fridge.
- Pack sauce separately when possible so reheated portions taste fresh and textures stay appealing for the next day.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat until chicken reaches 165°F internal temperature.
Freeze sauced chicken up to 2 months; thaw overnight and recrisp in oven or air fryer.
FAQ
Can I use bottled orange juice?
Fresh tastes brighter, but bottled works. Add fresh zest for aroma even with bottled juice. Start with the suggested amount, then adjust to suit your taste and equipment.
How do I keep it crispy?
Fry hot, drain on a rack, sauce just before serving, and eat immediately. Start with the suggested amount, then adjust to suit your taste and equipment.
What rice is best?
Jasmine or long grain white rice absorbs glaze well. Brown rice adds extra fiber. Start with the suggested amount, then adjust to suit your taste and equipment.