If you’re craving that irresistible sweet, tangy, and sticky orange chicken from your favorite Chinese takeout place, this Crispy Orange Chicken recipe will completely win you over. Made with crunchy golden chicken bites tossed in a glossy homemade orange sauce, it’s everything you love about Panda Express — but fresher, tastier, and surprisingly easy to make right at home.
Forget about soggy takeout boxes — this version delivers perfectly crisp chicken coated in a fragrant orange glaze that bursts with flavor. You’ll only need a few everyday ingredients and simple steps to bring this restaurant-style dish to your dinner table.
🍊 What Is Orange Chicken?
Orange Chicken is one of the most beloved American-Chinese dishes, created by a talented Chinese chef who wanted to bring bold Hunan flavors to the U.S. It combines lightly battered fried chicken with a sweet, citrusy, slightly spicy orange sauce — a perfect balance of flavors and textures.
It’s similar to dishes like Sweet and Sour Chicken or General Tso’s Chicken, but what makes Orange Chicken stand out is its unique sauce — a perfect fusion of tangy orange, soy, and sugar that creates that irresistible sticky coating. Once you try this crispy homemade version, you’ll never go back to takeout again!
🧂 Step-by-Step Cooking Process
1. Seasoning the Chicken
The secret to juicy, tender chicken lies in a good marinade. Before coating, the chicken needs to be seasoned and slightly tenderized.
In this recipe, boneless chicken pieces are marinated with soy sauce, sesame oil, garlic paste, and a pinch of white pepper. A small amount of baking soda (just ¼ teaspoon) is the magic touch — it helps break down the protein fibers and keeps the meat moist and soft even after frying.
Let the chicken rest for about 15 minutes. If you have time, marinating for an hour (or even overnight) gives the best texture and depth of flavor. Keep it covered in the fridge until ready to use.
2. Making the Crispy Batter
Instead of simply dusting the chicken with flour, this recipe uses a light batter that keeps the chicken extra crispy — even after it’s coated with sauce.
The batter is made by whisking together one egg, cornstarch, and a splash of water to form a thick, smooth coating. The result? Chicken that fries up crisp, golden, and non-greasy.
Each chicken piece should be evenly coated before frying. When you drop them into the hot oil, they’ll sizzle into beautifully crunchy bites that stay crisp long after cooking.
3. Homemade Orange Sauce
The star of this dish is, of course, the orange sauce — rich, aromatic, and perfectly balanced.
Freshly squeezed orange juice, zest, light soy sauce, and a touch of sugar come together to create that signature tangy-sweet flavor. A bit of chicken stock adds savory depth (vegetable stock or even dashi also work wonderfully).
If you want a healthier twist, you can swap out sugar for honey — it brings a mild floral sweetness that pairs beautifully with the citrus notes.
When heated, the sauce thickens into a glossy glaze that clings to every crispy piece of chicken — absolutely mouthwatering.
🍽️ How to Serve Crispy Orange Chicken
This dish is incredibly versatile and can be served in many delicious ways:
- Over a bowl of steamed jasmine rice (classic and comforting)
- With noodles or fried rice for a complete takeout-style meal
- Alongside steamed or stir-fried vegetables for extra crunch
- Or simply on its own as an appetizer or game-night favorite
For the perfect finishing touch, sprinkle your dish with toasted sesame seeds and freshly chopped spring onions. The aroma, color, and taste will make it hard to resist seconds — or thirds!
🔥 Frequently Asked Questions
Can I cook orange chicken in an air fryer?
Yes! Lightly brush or spray oil on both sides of the coated chicken pieces, then air fry at 350°F (177°C) for about 8–10 minutes, flipping halfway through. You’ll get a delicious crispy finish without deep frying.
Can I bake orange chicken instead?
Absolutely. Preheat your oven to 350°F (177°C), place the battered chicken on a greased tray, and brush lightly with oil. Bake for 8–10 minutes per side until golden and crispy.
How can I make it spicy?
To add a fiery kick, stir in dried red chili flakes or chopped bird’s eye chilies when cooking the sauce. You can easily adjust the spice level to your liking.
Try More Crispy Chicken Recipes You’ll Love:
- Crispy Honey Lemon Chicken
- Korean Spicy Chicken
- Sesame Chicken
- Crispy Shredded Chicken
Crispy Orange Chicken Recipe (Better Than Takeout!)
- Total Time: 35 min
Description
Crispy golden chicken tossed in a sweet, tangy, sticky orange glaze — this Crispy Orange Chicken recipe tastes just like your favorite takeout, only fresher and better. It’s quick to make, absolutely addictive, and perfect for weeknight dinners or special occasions.
Ingredients
For the Chicken:
250 g boneless chicken thighs or breast, cut into bite-size pieces
1 cup cornstarch
1 egg
2–3 tbsp water
½ tsp grated ginger
1 tsp grated garlic
½ tsp crushed chili flakes (optional)
1 tbsp vegetable oil (for sauce)
Oil for frying (peanut, canola, or sunflower oil)
1 tsp orange zest
Spring onion and toasted sesame seeds, for garnish
For the Marinade:
1 tbsp light soy sauce
1 tsp sesame oil
1 tsp garlic paste
¼ tsp baking soda
¼ tsp white pepper
For the Orange Sauce:
3 tbsp freshly squeezed orange juice
2 tbsp light soy sauce
2 tbsp brown sugar (or honey/white sugar)
½ cup chicken or vegetable stock (or water)
1 tsp cornstarch
Instructions
-
Marinate the Chicken:
In a bowl, combine the chicken pieces with soy sauce, sesame oil, garlic paste, white pepper, and baking soda. Mix well and let it marinate for at least 15 minutes, or longer if time allows. -
Prepare the Orange Sauce:
In a small bowl, whisk together orange juice, soy sauce, sugar (or honey), stock, and cornstarch until smooth. Set aside. -
Make the Batter:
Beat the egg in a large bowl. Add cornstarch and 2–3 tablespoons of water, whisking until you get a thick, smooth batter. Add the marinated chicken and mix until evenly coated. -
Fry the Chicken:
Heat oil to 350°F (177°C) in a deep pan. Fry the chicken pieces in batches until golden and crispy, about 3–4 minutes per batch. Remove and drain on a rack or paper towel. -
Cook the Sauce:
In a clean wok or large skillet, heat 1 tablespoon of oil over medium heat. Add ginger and garlic, stirring for 15 seconds until fragrant. Add chili flakes (optional), then pour in the prepared orange sauce. Stir continuously until it thickens and becomes glossy. -
Combine and Serve:
Add the crispy chicken to the sauce and toss until well coated. Stir in orange zest, then remove from heat. -
Garnish & Enjoy:
Sprinkle with toasted sesame seeds and chopped spring onions. Serve immediately over steamed rice or noodles.
Notes
- Crispier Texture: For extra crunch, double-fry the chicken. After the first fry, let it rest for a few minutes, then fry again for 1–2 minutes.
- Sweetness Control: Adjust sugar or honey based on your sweetness preference.
- Storage: Leftovers can be stored in an airtight container for up to 2 days in the fridge. Reheat in a pan to keep the chicken crisp.
- Vegetarian Option: Substitute chicken with crispy tofu or cauliflower florets.
- Prep Time: 20 min
- Cook Time: 15 min
- Cuisine: American , Chinese
