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

5 from 1 vote

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


  • Yammie @ Yammie’s Noshery: I think I’m the one who doesn’t get out much… I don’t know if I’ve ever actually had orange chicken! It’s been on my to-do list for a while though. Your looks AWESOME. February 11, 2013 at 6:57pm Reply

    • Jaclyn: Haha =) theirs a lot of foods I’ve never had. I wish I could try everything – er well almost everything =). Thanks by the way =). February 12, 2013 at 11:05pm Reply

  • Laurie: Yum! Sounds absolutely delicious! February 12, 2013 at 8:02am Reply

  • Chung-Ah | Damn Delicious: I’m totally going to have to make this for dinner tonight! February 12, 2013 at 2:02pm Reply

  • Jeannette: I am so looking forward to making and eating this! Thank you!
    By the way, you have some great recipes! February 12, 2013 at 2:37pm Reply

    • Jaclyn: Jeannette – Thanks so much! and your welcome =). I hope you love it! February 12, 2013 at 11:23pm Reply

  • Rachel @ Bakerita: This sounds amazing!! What a yummy, decadent dinner treat. :) February 12, 2013 at 3:39pm Reply

  • Curry and Comfort: Wow… that is jaw dropping good!! I mean you really captured all the best of chinese orange chicken here!! Bravo!! Amazing job. :) February 13, 2013 at 7:04am Reply

    • Jaclyn: Thank you so much =)! February 14, 2013 at 9:17am Reply

  • Parrish Ritchie: Hello I found you on Pinterest and love your blog and I cannot wait to make this chicken, it looks gorgeous!! I want to invite you my linky party so you can share some of your amazing recipes!! Hope to see you there!! February 13, 2013 at 12:06pm Reply

  • Shawn @ I Wash…You Dry: I’m a totally sucker for orange chicken. But usually none compare to Panda Express (I know I’m awful), I have tried several and they have all fallen short. I am going to try yours because your recipes are always a winner at my house! Can’t wait! February 13, 2013 at 6:51pm Reply

    • Jaclyn: That’s not awful at all =) I’ve heard a lot of people say panda is their favorite =). I hope you love this recipe though Shawn! Thanks for your comment, I’m so glad you’ve enjoyed my recipes that’s awesome to hear! February 17, 2013 at 11:11am Reply

  • Krystyna Cooks In Sydney Australia: I made this on Saturday night Yes it was delicious It was much better when I ate the leftovers for breakfast the next morning Even though I have a “Sunbeam” Press & Seal – similar to cryovac ing I simply placed the chicken in a shallow bowl Massaged the marinade into the poultry & let it sit for an hour I also used FRESH GINGER instead of dried Ginger which gave it a more stronger flavour I assume I have a recipe for Lemon Chicken from “Pei Mei Chinese Cookbooks” 1 & 2 Similar in preparation Except I found using “Lee Kum Kee” Lemon Sauce easier to use for me I once read why not cut corners if you can We LOVED this dish THANK YOU so much for your GREAT recipe & I will also make this a favourite go to February 17, 2013 at 6:12pm Reply

    • Jaclyn: Krystyna ~ I’m so glad that you enjoyed this, and what a great breakfast =)! Thanks so much for returning to leave a comment! February 17, 2013 at 10:37pm Reply

  • what katie’s baking: oh myyy this literally made my mouth water haha! February 17, 2013 at 10:00pm Reply

  • Jeannie: Wow! That dish looks pretty awesome! I love the flavors combinations! Oranges are in abundance right now, so is chicken:D February 17, 2013 at 11:10pm Reply

  • Orange Chicken with Couscous- Fried Rice Style | Curtis Camp: […] was perusing Pinterest looking for new ideas and came across this recipe from Cooking Classy. I can’t say that I followed the marinade to the T, but it was pretty […] February 21, 2013 at 11:53am Reply

  • Jess: I totally pinned for later! YUM!!

    I’d love for you to join me at my Blog Hop! :) February 22, 2013 at 9:50am Reply

  • Around the Web: Asian Inspired Recipes | SocialCafe Magazine: […] Chinese Orange Chicken by Cooking Classy […] February 28, 2013 at 3:53pm Reply

  • Viridiana: Hello I came across your recipe through Pinterest and I’m new at cooking (hehe rookie right) this might sound (not like a smart question) but I want to clear something out. I have to put the cast iron (is it a pot or can I use a regular pan?) in the oven to heat the oil (in the oven) and that’s how you fry the chicken in the oven??? Or do you take out the pan from the oven once you are going to fry the chicken? Please I hope it’s not a dumb question the heating instructions aren’t so clear to me. March 7, 2013 at 10:27am Reply

    • Jaclyn: Viridiana – Sorry I should have been more specific, you heat it on the stove top NOT in the oven. Just a sturdy pot on the stove top works great. And don’t worry it’s not a dumb question =). March 8, 2013 at 5:04pm Reply

      • Viridiana: Thanks so much!!!! I’m going to surprise my husband with this recipe tonight!!!!!! March 13, 2013 at 4:42pm Reply

        • Jaclyn: I hope you both love it Viridiana! March 14, 2013 at 4:03pm Reply

  • Sandy: Just made this for dinner and “Winner, Winner, Chicken Dinner” It was amazing. The smell around my house reminded me so much of the orange chicken I get at restaurants. Will definately make this recipe again. Now on to Honey Sesame Chicken….. March 10, 2013 at 4:19pm Reply

    • Jaclyn: I’m so happy to hear you enjoyed this Orange Chicken Sandy! Thanks for returning to leave a comment! I hope you enjoy the Honey Sesame Chicken too! March 16, 2013 at 9:53pm Reply

  • Chinese Orange Chicken | Culinary Explorer: […] Recipe from Cooking Classy […] March 11, 2013 at 7:54pm Reply

  • Path Less Traveled: Best. Recipe. Ever. March 13, 2013 at 7:56am Reply

    • Jaclyn: I’m so glad you think so =)! March 13, 2013 at 8:47am Reply

  • nanci: hey! can’t wait to try this out, i was just wondering idk if i missed it or not but for how many people is this recipe for??/ March 19, 2013 at 11:52am Reply

    • Jaclyn: Nanci – probably about 3 – 4 servings. Sorry I forgot to add the serving amount =). March 19, 2013 at 4:03pm Reply

  • Victory: Delirious delicious! I doubled up on the chili sauce, used fresh ginger, cut back on the vinegar and added a tbl spoon of honey. I tripled batched reserving sauce seperate from chicken to keep it crispier for work lunch the next day. Thank you! March 19, 2013 at 4:33pm Reply

    • Jaclyn: I didn’t have any fresh ginger on hand but I’m going to have to try it next time and the honey is a great idea too! Thanks so much for your comment, I’m so glad you enjoyed this Orange Chicken! March 20, 2013 at 4:13pm Reply

  • Katie: Found this recipe on pinterest and made it for dinner and served it with brown rice. It was absolutely delicious! Will definitely be making this recipe again! Thank you for sharing it. And I know this sounds silly but do you know how many calories a serving would be? April 13, 2013 at 5:24pm Reply

    • Jaclyn: I’m glad you enjoyed this Katie! I’m sorry but I don’t have the nutritional info for my recipes, I always just recommend sites like myfitnesspal. Hope that helps! April 16, 2013 at 6:43pm Reply

  • Donna Howard: Just finished cleaning the dishes from our awesome orange chicken dinner!! My husband said to be sure and let you know it’s the best he’s ever had!! We both loved it. Followed your recipe exactly but we try not to do carbs so skipped the rice. Still yum!!! Thanks you so much for all your yummy recipes — pinning on my 5 stars board!!!! Love you Jaclyn! April 17, 2013 at 4:09pm Reply

    • Jaclyn: Donna that is awesome to hear! Thanks so much for your comment and pinning to your 5 star board :)!! April 18, 2013 at 5:55pm Reply

  • Selle: Oh WOW! I made this dish last night and it was a hit!!! No left over for the next day! I was afraid it was going to taste weird because I’m not a fan of orange flavored food but this is delicious!! This is for sure going in my recipe book! I had to substitute rice with quinoa though but either way it was delicious!

    You are awesome for sharing! May 9, 2013 at 6:53am Reply

    • Jaclyn: You’re very welcome Selle! I’m so glad you liked it! Thanks for leaving a comment! May 15, 2013 at 1:46pm Reply

  • Natalie: hi jaclyn –
    have a ?, do u think i can make chicken before like 2-3 hours, and than will just make sauce and mix together…or its not good….i really want to make this chicken before my parent come to my house…what do you think?
    thanks a lot May 13, 2013 at 5:06pm Reply

    • Jaclyn: Yeah that would probably be fine but I don’t think you’d want the chicken to rest at room temp too long so you should probably refrigerate it and rewarm it in a warm oven. May 14, 2013 at 10:37am Reply

  • Joanna: This recipe is the absolute BOMB! Thank you for it, I am hooked. June 5, 2013 at 5:00pm Reply

    • Jaclyn: I’m so glad you are hooked :)! Thanks for your comment Joanna! June 10, 2013 at 11:10pm Reply

  • Babs: Sounds delicious and orange chicken is one of my daughter’s fav foods. But I’m allergic to eggs and never fry. Do you think there is any alternative to bread chicken? August 16, 2013 at 9:12pm Reply

  • Emily: I made this tonight and LOVED IT!! Better than Panda!! Thank you so much for sharing the recipe. September 2, 2013 at 4:17pm Reply

    • Jaclyn: I’m so happy to hear you like it better than Pandas Emily! Thanks for leaving a comment! September 4, 2013 at 5:28am Reply

  • Jennifer: I made this tonight and served it over black rice which was pretty and DELICIOUS! 2 of my 3 kids loved it along with my hubbie and I so that’s a success. The only downside is the beating my kitchen took w/cornstarch everywhere, but it was well worth it! LOL Thanks for a great addition to our meal rotation! September 29, 2013 at 7:08pm Reply

    • Jaclyn: I seriously need to get out more, I’ve never had or heard of black rice! I really need to get some! I’m so happy your family liked this. Sorry about the mess – I know that feeling all too well :). October 1, 2013 at 5:12pm Reply

  • Jennifer: Black rice is a whole grain VERY high in antioxidants that I buy at Costco. It’s a little stickier, but we love it October 1, 2013 at 6:22pm Reply

    • Jaclyn: I’ll have to look for it next time I’m there! Thanks for the info! October 7, 2013 at 7:39pm Reply

  • Epic Failsday | Small, but valuable.: […] aren’t healthy, we had an interesting dinner the other night.  I decided to try my hand at orange chicken (you know, the Chinese restaurant kind of orange chicken).  Turns out it’s kind of like […] October 30, 2013 at 6:30am Reply

  • Orange Chicken | A Collection of Goodness: […] Adapted from Cooking Classy […] February 8, 2014 at 4:02am Reply

  • Mari: My 11 year old niece and I made this for supper tonight. Everyone loved it! My husband packed some up for his lunch tomorrow. I have never made orange chicken before. It was easy enough for even me! July 14, 2014 at 9:54pm Reply

    • Jaclyn: I’m so glad your family enjoyed this Mari and you found it easy to make! Thanks for your feedback! July 17, 2014 at 8:44pm Reply

  • MrsNeverGiveup_tiu: Made this dish for dinner tonight; my first attempt to making an Asian cuisine and it was AWESSOOOOOMMMMMMMME! Even my mother who’s a picky eater and very critical, enjoyed two servings!! Thank you so much for sharing! August 24, 2014 at 9:02pm Reply

    • Jaclyn: I’m glad you both liked it! Thanks for leaving a comment! August 24, 2014 at 11:01pm Reply

  • Laci: Thank You! This was awesome! My whole family loved it. August 27, 2014 at 7:57am Reply

    • Jaclyn: Thanks for your review Laci! I’m happy to hear it was enjoyed :)! August 27, 2014 at 11:30am Reply

  • Margaret: I’ve dried various recipes before and was weary of this was because of how simple it was. But I was very wrong, it was delicious! The sauce tasted just like a sauce I would eat at a restaurant. i made a couple adjustments when making it (cut the vinegar to 1/3 and substituted cider vinegar). Thank you for sharing! August 30, 2014 at 7:06pm Reply

    • Jaclyn: Thanks for taking the time to come leave a positive review Margaret! September 12, 2014 at 3:57pm Reply

  • Tarek Ghanem: I think this will be very delicious !! I will cook it for my family today, but i have a question about this part “press chicken into marinade” is marinade the mixture we just made or is a special sauce we buy it ready??
    Thanks in Advance September 2, 2014 at 4:51pm Reply

    • Jaclyn: Sorry for the confusion, yes the marinade is the sauce mixture just made. September 22, 2014 at 9:40pm Reply

  • Amy: This was so delicious. My fiancé couldn’t stop eating it. We put red pepper flakes on it. Will definitely make a again. Thanks! October 14, 2014 at 8:31am Reply

  • Dasha: Hi Jaclyn, so I don’t have chicken breasts on hand, i was wondering if making the recipe with chicken tenderloins would be ok? December 15, 2014 at 1:33pm Reply

    • Jaclyn: That should work just fine. I hope you love this chicken! December 15, 2014 at 4:47pm Reply

  • Rashida: Thank you so much for sharing this recipe I made this recipe last night and it was phenomenal my boyfriend and I enjoyed two servings and he took the rest to lunch there’s nothing left! Thank you again for helping me to be creative in the kitchen. January 6, 2015 at 3:48am Reply

  • Alyssa: Thanks for this awesome recipe!! Just made it for my family and they’re loving it!! It has lots of flavor. Doubled the recipe to make for 9 people! I had to use a mixture of flour and cornstarch for the flour since is was low on both. I also had to use ground ginger, but still really, really good! January 15, 2015 at 6:39pm Reply

    • Jaclyn: I’m so glad you liked it Alyssa! Thanks for your review! January 15, 2015 at 7:52pm Reply

  • Brenda: Thanks for sharing your awesome orange chicken recipe. I made it for dinner tonight. It was fabulous! Will definitely be making it again. March 3, 2015 at 6:03pm Reply

  • ashley: How many does this.serve? March 12, 2015 at 12:14pm Reply

  • Genevieve: This was absolutely delicious. Being sodium conscious we had to reduce the sodium content by using no salt chicken broth, and used low sodium soy sauce 1/8 cup and 1/8 cup of water and it still had tons of flavor no additional salt added. Made it again with chicken wings and they were a hit. None left over! May 26, 2015 at 2:04pm Reply

  • Jocelyn: This was delicious! Instead of deep frying the chicken, I baked it on an oiled baking sheet. I had enough sauce left over for a stir fry the next day. Thanks for another great recipe. July 9, 2015 at 5:54pm Reply

  • Dawn: The only change I made I used fresh ginger instead of dried. This dish was a hit at with my family. I will making this dish weekly. August 3, 2015 at 2:01pm Reply

  • Roxana: Is this dish freezer friendly? August 12, 2015 at 6:35pm Reply

    • Jaclyn: I wouldn’t recommend freezing this one because you’d lose that nice crispness of the chicken. September 9, 2015 at 4:24pm Reply

  • Bonita: I made this tonight. The sauce is AWESOME and I will do this again. I followed the recipe exactly. I found the coating on the chicken a bit thick. I drained off the egg as much as possible and shook the chicken to get the corn starch from being too thick so next time I will use half flour and half corn starch. Or I might use rice flour. Just a thought. I will put this in the KEEPER recipes book.
    Thank you. September 8, 2015 at 8:05pm Reply

  • Ashley: Hi Jaclyn!

    I am planning on making this recipe soon and am making my grocery list! I have a question though. Where can I find dried ginger? Is it whole pieces like dried fruit or more of a seasoning? Thanks!! October 1, 2015 at 12:37pm Reply

    • Jaclyn: Yes it’s just a finely ground up dried ginger you find by the herbs and other seasonings in the baking isle. I hope you love this! October 5, 2015 at 1:28pm Reply

  • Mrs. Hughes: I made this recipe because my daughter kept requesting orange chicken. It was very good and my family enjoyed it.

    Thanks for sharing October 6, 2015 at 7:09am 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

  • 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

  • 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

  • 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

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

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