Orange Chicken Recipe - The Cookie Rookie® (2024)

My homemade Orange Chicken recipe is better than takeout, and it only takes about 30 minutes to make! It starts with the most flavorful orange sauce for chicken, made from scratch with orange juice, garlic, ginger, and more. Coat juicy chicken breasts in the sauce, cook it up in a pan until crispy, and serve with rice, noodles, or your other favorites!

What’s in This Orange Chicken Recipe?

I just love nights that call for take out. But I also love the nights where we make it at home instead, saving money and not sacrificing anything on flavor. My homemade version of Orange Chicken is one of my favorite ways to have a simple dinner in on a busy weeknight.

• Cornstarch: Pulls double-duty to thicken up the sauce and help create a crispy coating on the chicken.
• Orange: You’ll need the zest of 1 and the juice of 4 fresh oranges for a punchy flavor.
• Sugar: Granulated sugar helps to sweeten the sauce.
• Vinegar: Rice vinegar adds a balancing acidity to the sauce.
• Soy Sauce: Low-sodium soy sauce adds umami flavor without adding too much salt.
• Ginger + Garlic: These classic Asian spices add depth of flavor to the dish.
• Chicken: Boneless, skinless chicken breasts are cut into bite-sized pieces and cooked to tender perfection.
• Eggs: Help create a crunchy coating on the chicken.

Notes from the Test Kitchen

Tender morsels of crispy chicken are coated in a sweet and tangy orange sauce, then served over rice for an easy weeknight meal that rivals my favorite takeout spot!

Variations on Orange Chicken Sauce

I’ve found that a fun way to change up the flavor of this sauce is to experiment with different kinds of oranges. I used classic naval oranges in this recipe, but you could use cara cara or blood oranges for a slightly sweeter flavor with notes of raspberry! Yum!

How to Store and Reheat

I store leftover orange chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second increments until warmed through.

How to Freeze

Freeze cooked chicken in the orange sauce, in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

I serve this tasty takeout dish with rice, sesame seeds, and sliced green onion for a simple meal. I’ve also served it up with other takeout classics, like chicken fried rice, vegetable lo mein, egg rolls, and crab rangoon.

How to Make Orange Chicken Step by Step

Make the Sauce: In a small bowl, whisk 2 tablespoons of cornstarch and 2 tablespoons of water together. Set aside. Give this slurry mixture another stir before adding to the sauce. Stir together 1 cup of freshly squeezed orange juice, 2 tablespoons of freshly grated orange zest, ⅓ cup of granulated sugar, 2 tablespoons of rice vinegar, 2 tablespoons of low-sodium soy sauce, 1 teaspoon of sriracha, 2 cloves of minced garlic, and ¼ teaspoon of ground ginger in a small saucepan and bring to a simmer. Cook for 2-3 minutes until the sauce is fragrant. Remove from the heat and stir in the cornstarch slurry. Return to a simmer while whisking constantly. Once thickened, remove from the heat and set aside.

Dredge the Chicken: Pat 1½ pounds of boneless, skinless chicken breasts dry and cut it into 1-inch cubes. Add ½ cup of cornstarch to a shallow bowl. In another shallow bowl, whisk 2 large eggs, ½ teaspoon of kosher salt, and ½ teaspoon of ground black pepper together. Working in batches, toss the chicken in the cornstarch to coat. Shake off any excess and toss it in the egg mixture. Shake off any excess and set the chicken aside on a plate. Repeat until all the chicken is breaded.

Cook the Chicken: In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add in the chicken, working in batches if needed, and cook until the underside is golden, about 3-4 minutes. Flip the pieces and cook until the second side is golden and the chicken is cooked through. Repeat with remaining chicken, if needed.

Toss and Serve: If you cooked the chicken in batches, return any chicken to the pan. Add in the sauce and toss to combine. Serve over 2 cups of cooked rice with a garnish of sesame seeds and green onions.

More Chinese Takeout Chicken Recipes To Try

• Teriyaki Chicken
• Sweet and Sour Chicken
• Bourbon Chicken
• Cashew Chicken
• Honey Garlic Chicken
• Chicken Lo Mein