Chinese Orange Chicken


This is the best Orange Chicken I’ve ever had! It brimming with fresh orange flavor – no jarred orange marmalade here. It far outdoes Panda Express and other Chinese chain restaurants orange chicken. You get bite size pieces of chicken that are fried to golden brown perfection and they’re coated in the most amazing, sweet and sticky sauce. Talk about delicious comfort food!

How to make orange chicken

Orange Chicken is a super popular classic Chinese take-out dish that’s super popular here in the U.S. and for good reason. It’s battered and fried pieces of chicken coated with an irresistible sweet and tangy orange sauce. It’s just too good!

How To Make Orange Chicken

To make this homemade Orange Chicken you marinate chicken pieces in a simple orange sauce, while setting aside 1/3 of the sauce and thickening it for coating at the end.


Then you dredge the marinated chicken pieces in eggs followed by cornstarch and fry in hot oil until they’re perfectly golden brown and crisp.

And you finish by coating them in that truly irresistible orange sauce.

It may take a few steps but after one bite you’ll realize it was most definitely worth it!

homemade orange chicken on plate of rice

Everyone in the family will love this recipe! It will likely be one of those recipes that the spouse, kids, friends, parents, etc. request again and again.

The secrets in the sauce here. This Orange Sauce is really is what makes this recipe so good! It’s a delicious blend of fresh orange juice and zest, plus chicken broth because why use water?

Then you also get a sweet, salty and sour blend from the sugar, soy sauce and vinegar and then there’s even one more layer of fresh flavor from the ginger, garlic and onion.

chinese orange chicken with chopsticks on plate

Skip the take-out tonight and make this delicious take-out style dish at home!

Serve it with white rice, brown rice, or even cauliflower rice. And be sure to use chopsticks, Chinese food just tastes better when eaten from chopsticks right? :)

easy orange chicken with rice

Other Chinese Chicken Recipes


Chinese Orange Chicken

4.67 from 3 votes

This is the best Orange Chicken I've ever had! It brimming with fresh orange flavor and it far outdoes the popular Chinese chain restaurants. You get bite size pieces of chicken that are fried to golden brown perfection and they're coated in the most amazing, sweet and sticky orange sauce. Talk about delicious comfort food!

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour 10 minutes
Servings: 4


  • 1 1/2 lbs boneless skinless , chicken breast halves, diced into 1 - 1 1/2-inch pieces
  • 1 cup low-sodium chicken broth
  • 1 Tbsp finely grated orange zest (zest of 1 1/2 fairly large oranges)
  • 1/2 cup freshly squeezed orange juice
  • 1/3 cup white vinegar
  • 1/4 cup soy sauce
  • 2/3 cup granulated sugar
  • 1/4 tsp dried ginger
  • 2 Tbsp grated yellow onion (be sure to get some of the juices when measuring)
  • 2 cloves garlic , finely minced
  • 1 tsp Sriracha hot sauce (optional)
  • Freshly ground black or white pepper , to taste
  • 1 1/4 cups + 2 Tbsp cornstarch
  • 2 Tbsp cold water
  • 2 large eggs
  • vegetable or peanut oil , for frying
  • chopped green onions and sesame seeds , for garnish (optional)


  1. Place chicken pieces in a gallon size resealable bag, set aside.
  2.  In a medium saucepan combine chicken broth, orange zest, orange juice, vinegar, soy sauce, granulated sugar, ginger, yellow onion, garlic, Sriracha and pepper. 
  3. Whisk mixture well, then measure out 2/3 cup of the mixture and pour it over the chicken in resealable bag. 
  4. Seal bag while pressing excess air out, and press chicken into marinade.
  5. Place bag in a bowl or baking dish and refrigerate 30 minutes. 
  6. Meanwhile, return remaining sauce mixture over medium heat and bring mixture just to a boil, stirring frequently. 
  7. In a small bowl whisk together 2 Tbsp cornstarch with 2 Tbsp water then stir mixture into sauce. 
  8. Reduce heat to medium-low and cook 1 - 2 minutes longer, stirring constantly, until thickened, remove from heat.
  9. Pour vegetable oil into a large cast iron dutch oven, filling pot about 1 1/2 - 2-inches deep and heat oil to 350 degrees. 
  10. Meanwhile, whisk eggs in a shallow dish until well blended. 
  11. Pour remaining 1 1/4 cups cornstarch into a separate shallow dish. 
  12. Remove chicken from refrigerator and drain and discard marinade from chicken.
  13.  Dip chicken pieces into egg followed by cornstarch and toss pieces to evenly coat in cornstarch, then carefully place 1/3 of the chicken pieces into preheated oil and cook for 5 - 7 minutes until golden, turning once during cooking. 
  14. Using skimmer, remove fried chicken from oil and transfer to a paper towel lined cookie sheet to drain excess oil. 
  15. Repeat process with remaining chicken working in two more batches. Pour drained fried chicken into a bowl and toss with sauce.
  16.  Serve warm over white or brown rice garnished with green onions and sesame seeds if desired.
  17. Recipe source: Cooking Classy

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  • kikidarko: this might be the best orange chicken I’ve ever had! the sauce was sooooo good, I can’t get over it. and my first time frying chicken, too. thank you so much for this recipe! July 17, 2018 at 5:57am Reply

    • Jaclyn: Thanks for taking the time to leave positive feedback! July 28, 2018 at 12:39pm Reply

  • Linda: I just made this and it was so good! Thanks! December 16, 2017 at 12:34am Reply

    • Jaclyn: Thanks for the positive feedback Linda! December 18, 2017 at 3:15pm Reply

  • Irene Query: good for hoe many people is this recipe? October 6, 2016 at 6:46am Reply

  • Tia: I want to make this but where do I find “a large cast iron dutch oven…pot”? I’m sorry I’m confused on that part. Could someone clarify what this means? Do I need a cast iron pot and put in in the oven with the oil? Does it have to be a “dutch oven”? I’m so confused lol! June 10, 2016 at 6:59am Reply

    • Jennifer: Tia, any pot that you can fry something in will work fine. As long as you can allow it to get hot enough to fry and deep enough for the oil. A skillet would work too. The key is to be able to get the chicken crispy August 14, 2016 at 12:09pm Reply

  • Kate: Made this tonight, it was a huge hit with my family! The only negative thing I have to say is that it does take a while to make so start early! I also added an extra tsp of siracha to make it a little more spicy. It was amazing!! January 1, 2016 at 8:10pm Reply

  • Jane: I made this tonight and it was excellent. And pretty easy to make. Thanks so much for sharing your recipes Jaclyn, everyone that I have tried has been so good and so easy to make! November 3, 2015 at 6:57pm Reply

  • Karen: I doubled the sauce ingredients (except for sugar). I stir fried the chicken in a little oil. Ridiculously good!! Used the leftover sauce for some leftover pork and snow peas with noodles. Yummy too. Thank you for the recipe. October 15, 2015 at 4:28pm Reply

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