This easy orange chicken recipe features tender chicken, a sticky orange sauce made with soy sauce, brown sugar, and fresh citrus for the perfect takeout-style dinner at home.
Okay, confession time. This orange chicken recipe? It started as a total accident.
I was craving takeout one night (you know, the kind that shows up in a cardboard box with questionable fortune cookies), but I was already cozied up in my sweatpants. Going out? Not happening. Delivery? The wait time was insane.
So, I peeked into the fridge—chicken, soy sauce, and oranges were just sitting there like they were meant to be combined. I figured, Why not try to recreate that sticky, sweet, mall food court classic? Worst case, I’d end up ordering pizza.
But you guys—it worked. Like, really worked. The sauce came out perfectly sticky with the right amount of citrus tang. Now it’s one of those recipes I can make with my eyes closed. My husband literally asks, “Is this the orange chicken again?” every time he smells it cooking (and not in a bad way).
And now? I’m sharing it with you because, honestly, everyone deserves some homemade comfort food magic.
Why You’ll Love This Orange Chicken Recipe?
- Total Comfort Food: It’s got all the takeout vibes but made right in your kitchen.
- Simple Ingredients: No weird stuff. Just pantry staples and fresh citrus.
- Sticky, Sweet Goodness: The sauce? It’s so glossy and thick, you’ll want to drizzle it on everything.
- Quick & Easy: Prep it in 20 minutes. Perfect for a busy weeknight.
- Kid-Friendly: Sweet, tangy, and mild—picky eaters? Conquered.
Ingredient Notes:
The beauty of this easy orange chicken recipe? Simple ingredients doing BIG things.
- Chicken Breasts: Boneless, skinless, and cubed—easy to cook and tender.
- All-Purpose Flour: Just enough for a light, crispy coating without feeling heavy.
- Soy Sauce: Adds that salty, umami balance to the sweetness.
- Orange Juice: Freshly squeezed makes the sauce pop, but bottled works too.
- Brown Sugar: Sweet and sticky—it’s the key to that caramelized sauce.
- Rice Vinegar: A mild tang that keeps things balanced.
- Lemon Juice: Extra citrus brightness (trust me, it makes the sauce).
- Garlic & Ginger: Fresh is best, but powdered works in a pinch.
- Cornstarch: Thickens the sauce into that glossy, sticky glaze.
- Red Pepper Flakes: Just a touch for heat—skip it if you’re not into spice.
- Green Onions & Orange Zest: The perfect finishing touch for freshness.
How To Make Orange Chicken?
Let’s break this down. I promise—it’s so much easier than you think.
Step 1: Make the Sauce
In a medium saucepan, combine the water, rice vinegar, lemon juice, soy sauce, and orange juice. Stir in the brown sugar, green onions, orange zest, garlic, ginger, and red pepper flakes.
Bring it to a gentle boil, then remove from heat and let it cool for 10-15 minutes. This chill time helps the flavors really blend together (plus, you need it cooled for the next step).
Step 2: Marinate the Chicken
Toss your cubed chicken into a resealable plastic bag. Pour 1 cup of the cooled sauce over the chicken, seal the bag, and let it marinate in the fridge for at least 2 hours.
Short on time? Even 30 minutes works, but the longer the better.
Step 3: Coat the Chicken
In another bag (or a bowl), combine the flour, salt, and pepper. Remove the marinated chicken, shake off the excess liquid, and toss the chicken in the flour mix until it’s fully coated.
Pro Tip: Don’t crowd the bag! Coat in batches for even coverage.
Step 4: Cook the Chicken
Heat olive oil in a large skillet over medium heat. Once hot, add the coated chicken pieces in a single layer. Cook for 5-6 minutes, turning occasionally, until golden brown and crispy on all sides.
Want To Save This Recipe?
Transfer the chicken to a plate lined with paper towels to soak up any extra oil.
Step 5: Thicken the Sauce
Take the remaining sauce you set aside earlier and bring it back to a gentle simmer in the skillet.
Mix the cornstarch and 2 tablespoons of water in a small bowl (it should look smooth—no lumps!). Slowly whisk this into the sauce, and watch it transform into a thick, sticky glaze.
Step 6: Toss the Chicken in the Sauce
Add the cooked chicken back into the skillet and toss it gently, making sure every piece gets beautifully coated in that glossy orange sauce.
Let it cook for another 2-3 minutes, just until everything’s heated through.
Storage Options:
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended—the sauce can separate when thawed.
- Reheat Tip: Warm in a skillet over low heat with a splash of water to keep the sauce from getting too thick.
Variations and Substitutions:
- Spicy Kick: Add extra red pepper flakes or a dash of sriracha.
- Gluten-Free: Swap regular soy sauce for tamari and use a gluten-free flour blend.
- Extra Crispy: Use panko breadcrumbs instead of flour for a crunchier texture.
- Orange Boost: Add an extra tablespoon of orange zest for a stronger citrus punch.
- Veggie Add-In: Stir in some broccoli, snap peas, or bell peppers at the end for a colorful twist.
What to Serve with Orange Chicken?
This easy orange chicken pairs perfectly with:
- Steamed Rice: Classic, fluffy, and perfect for soaking up the sauce.
- Fried Rice: Double the takeout vibes.
- Lo Mein: Noodles + orange chicken? Yes, please.
- Steamed Broccoli: A light, healthy contrast to the sticky sauce.
- Egg Rolls: Because you deserve the full takeout experience.
Frequently Asked Questions:
Can I use chicken thighs instead of breasts?
Absolutely! Thighs will be a bit juicier and work just as well.
Is this sauce spicy?
Not really! It’s more tangy-sweet. If you want heat, crank up the red pepper flakes.
Can I make this ahead of time?
You can marinate the chicken and prep the sauce in advance, but cook it fresh for the best results.
So… what are you waiting for? Skip the delivery apps and give this orange chicken a try tonight! Trust me, once you see how easy (and ridiculously good) it is, you’ll wonder why you didn’t make it sooner.
If you try it, I’d love to hear how it turned out! Did you go extra spicy? Try a twist? Drop a comment and let me know!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Orange Chicken Recipe
Ingredients
For the Sauce:
- 1 ½ cups water
- ⅓ cup rice vinegar
- ¼ cup lemon juice
- 2 ½ tablespoons soy sauce
- 2 tablespoons orange juice preferably fresh
- 1 cup packed brown sugar
- 2 tablespoons chopped green onion
- 1 tablespoon grated orange zest
- ½ teaspoon minced fresh ginger root
- ½ teaspoon minced garlic
- ¼ teaspoon red pepper flakes optional for heat
- 3 tablespoons cornstarch
- 2 tablespoons water
For the Chicken:
- 2 large boneless skinless chicken breasts, cut into ½-inch cubes
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons olive oil
For Serving:
- Steamed white rice or fried rice optional
- Chopped green onions and extra orange zest for garnish
Instructions
Prepare the Sauce
- In a medium saucepan over medium-high heat, combine the water, rice vinegar, lemon juice, soy sauce, and orange juice. Stir in the brown sugar, chopped green onion, grated orange zest, ginger, garlic, and red pepper flakes (if using). Bring the mixture to a boil, stirring occasionally to dissolve the sugar. Once boiling, remove from heat and allow the sauce to cool for 10-15 minutes. This cooling time enhances the flavors and prepares the sauce for marinating.
Marinate the Chicken
- Place the cubed chicken breast into a resealable plastic bag or a shallow dish. Pour 1 cup of the cooled orange sauce over the chicken, ensuring it is evenly coated. Seal the bag (or cover the dish) and refrigerate for at least 2 hours to allow the chicken to absorb the flavors. Reserve the remaining sauce for later use.
Prepare the Chicken Coating
- In a separate resealable plastic bag or a large mixing bowl, combine the all-purpose flour, salt, and black pepper. Remove the marinated chicken from the refrigerator and discard the excess marinade. Place the chicken pieces into the flour mixture, seal the bag, and shake until all pieces are well coated.
- Tip: Shake off any excess flour to prevent the coating from becoming too thick.
Cook the Chicken
- Heat the olive oil in a large skillet over medium heat. Once the oil is hot, carefully add the coated chicken pieces, ensuring they do not overlap. Cook the chicken for approximately 5-6 minutes, turning occasionally, until golden brown and fully cooked through. Transfer the cooked chicken to a plate lined with paper towels to drain any excess oil.
Thicken the Sauce
- Return the reserved orange sauce to the skillet and bring it to a gentle boil over medium heat. In a small bowl, whisk together the cornstarch and 2 tablespoons of water until smooth. Gradually add the cornstarch slurry to the sauce, whisking continuously. The sauce will begin to thicken into a glossy glaze after approximately 2 minutes.
Combine Chicken and Sauce
- Return the cooked chicken pieces to the skillet and gently toss them in the thickened sauce, ensuring each piece is well coated. Allow the chicken to simmer in the sauce for an additional 3-5 minutes to absorb the flavors fully.
Serve
- Serve the orange chicken immediately over steamed white rice or fried rice. Garnish with chopped green onions and a sprinkle of additional orange zest for a fresh finish.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
