My kids can’t get enough of orange chicken from Chinese takeout, but I’ve always been curious about what really goes into it—especially from drive-thrus. So, I decided to make a homemade version using all-natural ingredients that still delivers the bold, sweet, and tangy flavor they love. It’s definitely a win for the whole family!
Living in Arizona during winter means fresh citrus everywhere — oranges and lemons are ripe and abundant from neighbors’ trees. This is the perfect time to whip up dishes featuring fresh citrus, and Chinese Orange Chicken is one of my favorites.
What Makes This Orange Chicken So Good?
This recipe uses boneless, skinless chicken breasts cut into bite-sized pieces, coated in a light batter, then fried to golden, crispy perfection. The star is the luscious orange sauce, made from fresh orange juice, vinegar, soy sauce, garlic, ginger, sugar, chili flakes, and bright orange zest — perfectly balancing sweet, tangy, and spicy notes.
How to Make Chinese Orange Chicken at Home
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts, cut into bite-sized pieces
- 3 eggs, whisked
- 1/3 cup cornstarch
- 1/3 cup flour
- Salt, to taste
- Oil for frying
For the Orange Sauce:
- 1 cup fresh orange juice
- 1/2 cup sugar
- 2 tablespoons rice vinegar (or white vinegar)
- 2 tablespoons soy sauce (tamari for gluten-free)
- 1/4 teaspoon ground ginger
- 1/4 teaspoon garlic powder (or 2 cloves garlic, finely minced)
- 1/2 teaspoon red chili flakes
- Zest of 1 orange
- 1 tablespoon cornstarch
For Garnish:
- Chopped green onions
- Additional orange zest
Instructions
- Make the Orange Sauce:
In a medium saucepan, combine orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat over medium heat for about 3 minutes. - Thicken the Sauce:
Whisk 1 tablespoon cornstarch with 2 tablespoons water in a small bowl until smooth. Slowly add this mixture to the sauce while stirring. Continue cooking for 5 minutes or until the sauce thickens. Remove from heat and stir in the orange zest. - Prepare the Chicken:
In a shallow dish, mix together flour, cornstarch, and a pinch of salt. In another dish, whisk the eggs. Dip each chicken piece first into the egg, then coat well with the flour mixture. Set aside. - Fry the Chicken:
Heat 2-3 inches of oil in a heavy-bottomed pot to 350°F (175°C). Fry chicken in batches, turning occasionally, for 2-3 minutes or until golden brown and cooked through. Drain on paper towels. - Toss and Serve:
Place fried chicken in a large bowl, pour the orange sauce over it, and toss to coat evenly. Garnish with chopped green onions and extra orange zest. Serve immediately with steamed rice or your favorite side.
Tips for Success
- Use a thermometer to maintain the right oil temperature for crispy, non-greasy chicken.
- Don’t overcrowd the pan when frying — cook in batches for even cooking.
- For a gluten-free option, substitute tamari for soy sauce and use gluten-free flour.
- Adjust the chili flakes to your spice preference.
Making orange chicken from scratch means you know exactly what’s in it, plus you get to enjoy the freshest citrus flavors. It’s a healthier, tastier alternative to takeout that your family will love!