Look, I love Chinese takeout as much as the next gal. But ever get hit with that moment of regret—sticky fingers, wallet $30 lighter, and the sneaking suspicion you could’ve done it better at home? Yeah, me too. That’s exactly how this orange chicken recipe came to life. Now, don’t get me wrong—I’m not here to shame delivery. But this crispy, zesty, sweet-meets-sassy orange chicken checks all the boxes of your go-to takeout order and then some. It’s the kind of dish that’ll have your family thinking you’ve secretly enrolled in culinary school. This is one of those easy dinner recipes that looks way fancier than it is. I swear, the hardest part is not eating all the chicken straight from the pan before it hits the plate. So if you’re craving something saucy, tangy, a little sticky, and loaded with flavor, we’re in business. Grab a pan—let’s rock some Orange Chicken magic, Eleanor-style.

1) Key Takeaways
2) Easy Orange Chicken Recipe
3) Ingredients for Orange Chicken
4) How to Make Orange Chicken
5) Tips for Making Orange Chicken
6) Making Orange Chicken Ahead of Time
7) Storing Leftover Orange Chicken
8) Try these Main Course recipes next!
9) Orange Chicken
10) Nutrition

1) Key Takeaways

Orange chicken can be better than takeout with just a few simple ingredients.
Crispy fried chicken coated in a sticky-sweet citrus glaze hits all the right notes.
This easy dinner recipe is budget-friendly, fast, and fun to make at home.
Perfect for a weeknight treat or a crowd-pleasing weekend meal.

2) Easy Orange Chicken Recipe

If you’re anything like me, you’ve stared at the bottom of a takeout container wondering how a few chunks of chicken cost as much as a fancy lunch. That’s what pushed me to figure out a way to make orange chicken at home. And let me tell you, it’s easier than it looks, cheaper than ordering out, and dare I say—tastier too.

What I love most about this easy dinner recipe is that it balances crispiness with a glossy orange sauce that sticks to every corner. That mix of savory, sweet, and a little heat? It’s magic. And no, you don’t need a deep fryer or culinary degree. Just a big skillet, a few pantry basics, and maybe a little courage to fry things without fear.

Whether you’re looking for a new recipe dinner easy to break the weekly routine or you’re just a sucker for Chicken Food Recipes, this one’s got you covered. It hits the right spot for Easy Chicken Dinner Ideas and even throws a nod to that old-school Duck Ala Orange Recipe your aunt still brags about. It’s real food, made at home, that doesn’t feel like a compromise.

3) Ingredients for Orange Chicken

Chicken Thighs: Go with boneless, skinless thighs. They’re juicy and hard to mess up, which is always a win on a weeknight.

Cornstarch: This is your secret weapon for that crispy crunch. It’s what makes the coating light and crisp, not heavy like a breaded cutlet.

Flour: Just a bit to balance out the cornstarch. The duo gives the chicken that perfect golden shell.

Eggs: These help bind the coating to the chicken. Think of them as the glue holding this delicious puzzle together.

Oil: You need just enough to shallow fry. Not too much. A good neutral oil does the trick without overpowering the flavor.

Garlic and Ginger: Fresh, always. They’re the base of your sauce and pack a punch that bottled stuff never quite nails.

Chili Flakes: Optional but adds a sneaky little kick. Add more or less depending on your mood—or your guests.

Soy Sauce: Salty, umami goodness. It grounds the sweet orange in something deeper.

Rice Vinegar: Brings a touch of acid to brighten up the sauce. You’ll miss it if it’s not there.

Brown Sugar: It adds sweetness and a little depth. The molasses in it gives the sauce a richer tone.

Orange Zest and Juice: This is where things go from good to great. Fresh is key—skip the bottled juice if you can.

Cornstarch Slurry: A simple mix with water thickens the sauce fast. Keep it ready before things get too hot.

Green Onions and Sesame Seeds: These aren’t just garnish—they add crunch, color, and a bit of attitude.

4) How to Make Orange Chicken

Step 1: Cut the chicken into bite-sized chunks. No need for ruler-straight edges here. Rustic is charming, right?

Step 2: Whisk the eggs in one bowl. Mix flour, cornstarch, salt, and pepper in another. Get those assembly-line vibes going.

Step 3: Dunk each chicken piece in the egg, then coat it in the dry mix. Shake off the excess unless you like flour everywhere (no judgment).

Step 4: Heat oil in a large pan. When it’s hot, add chicken in batches. Don’t crowd the pan or they’ll steam. Golden and crisp? Perfect. Set aside.

Step 5: In the same pan (waste not, right?), sauté garlic, ginger, and chili flakes. Just for 30 seconds until your kitchen smells like heaven.

Step 6: Stir in soy sauce, vinegar, brown sugar, orange zest, and juice. Bring it to a simmer and watch it thicken with your cornstarch slurry.

Step 7: Toss the crispy chicken into the sauce. Coat it well. Get every crevice glistening with orange glaze. Sprinkle with green onions and sesame seeds.

5) Tips for Making Orange Chicken

Want crispier chicken? Let the coated pieces sit for five minutes before frying. It helps the batter set a bit more. Patience pays off.

If you don’t have fresh oranges, don’t panic. You can use bottled juice in a pinch, but I promise it won’t taste quite the same. Fresh is worth it when you can swing it.

Keep your sauce and chicken separate until the very end if you’re cooking ahead. That keeps things crisp. No one likes soggy orange chicken—unless you do, and then, hey, no judgment.

6) Making Orange Chicken Ahead of Time

If you’re planning dinner for later, fry the chicken and make the sauce, but don’t combine them just yet. Let the chicken cool, then store it in an airtight container in the fridge. Same with the sauce—stash it in a jar and give it a quick shake before reheating.

When you’re ready, reheat the chicken in a hot oven for about 10 minutes to bring back that crunch. Warm the sauce separately and toss it together right before serving.

This way, you get the full crispy-saucy contrast every time. It’s the kind of easy dinner recipe that keeps things stress-free when life gets loud.

7) Storing Leftover Orange Chicken

Leftovers? Lucky you. Store any extra orange chicken in an airtight container in the fridge for up to 4 days. It actually tastes better the next day. The sauce soaks in a little more, which is never a bad thing.

To reheat, pop it in a skillet over medium heat with a splash of water. Stir until it’s warmed through. Or microwave it if you’re pressed for time—just know the crunch might take a hit.

Oh, and this makes an excellent meal prep lunch. Pack it with rice or noodles and you’ve got your midday meal sorted in style.

8) Try these Main Course recipes next!

9) Orange Chicken