Easy Orange Chicken is a masterful recreation of the beloved takeout classic, delivering the perfect balance of crispy, golden-brown chicken coated in a glossy, sweet, tangy, and subtly spicy orange sauce—all achieved with straightforward techniques in your own kitchen. This recipe demystifies the process by using a simple yet effective coating of egg whites and cornstarch, which fries up into an incredibly light, crackly crust that clings tenaciously to each juicy piece of chicken. The magic truly shines in the homemade sauce, a vibrant symphony of fresh orange juice and zest, brown sugar, rice vinegar, soy sauce, and aromatic ginger and garlic. A touch of chili paste (like sambal oelek) provides a customizable heat that cuts through the sweetness, creating a complex flavor profile far superior to any bottled version.
The brilliance of this recipe lies in its two-step method that guarantees texture and flavor perfection. Frying the chicken in batches ensures each piece cooks evenly and achieves maximum crispiness without steaming. The sauce is then built in a separate pan, allowing the flavors to meld and thicken to a luxurious, glaze-like consistency before the crispy chicken is tossed in at the last moment. This crucial step preserves the crunch of the coating. Finished with a confetti of green onions, orange zest, and red pepper flakes, the dish is as visually stunning as it is delicious. It’s a weeknight-friendly recipe that feels like a special occasion, proving you can achieve restaurant-quality results with accessible ingredients and a little culinary confidence.
Why You’ll Love This Recipe:
- Better-Than-Takeout Flavor: A homemade sauce with fresh orange and ginger delivers a brighter, more complex taste than any delivery.
- Perfectly Crispy Chicken: The cornstarch and egg white coating fries up into an incredibly light, shatteringly crisp exterior.
- Customizable Heat Level: Easily control the spice by adjusting the amount of chili paste to suit your preference.
- Quick & Approachable Cooking: Uses simple techniques and pans you already own for a surprisingly achievable result.
- Family-Friendly Favorite: The sweet, tangy sauce and crispy chicken are a guaranteed hit with both kids and adults.
Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts (about 1.5 lbs / 680g), cut into 1-inch bite-sized pieces
3 large egg whites, lightly whisked
3 tablespoons cornstarch
1 teaspoon kosher salt
½ teaspoon white pepper
Vegetable or canola oil, for frying (about 1-2 inches deep)
For the Orange Sauce:
1 cup fresh orange juice (from about 3 oranges)
2 tablespoons orange juice, reserved for slurry
⅓ cup packed light brown sugar
2 tablespoons unseasoned rice vinegar
1 tablespoon soy sauce (or tamari)
1 tablespoon fresh ginger, finely grated (or ¼ teaspoon ground ginger)
1 tablespoon chili paste (like sambal oelek), adjust to taste
¼ teaspoon garlic powder
1 tablespoon cornstarch
For Garnish & Finish:
2 green onions, thinly sliced
1 tablespoon fresh orange zest
1-2 pinches red pepper flakes
Kosher salt and freshly ground black pepper, to taste
Orange slices, for serving
Cooked white rice, for serving
Instructions:
Step 1: Coat the Chicken
Pat the chicken pieces very dry with paper towels. In a large bowl, whisk together the egg whites, 3 tablespoons cornstarch, salt, and white pepper until smooth. Add the chicken pieces and toss until every piece is evenly and thoroughly coated.
Step 2: Fry the Chicken
In a large, heavy-bottomed pot or Dutch oven, heat 1-2 inches of oil over medium-high heat to 350°F (175°C). Working in batches to avoid crowding, carefully add the coated chicken pieces in a single layer. Fry for 4-5 minutes, turning occasionally, until deeply golden brown, crispy, and cooked through. Transfer to a wire rack set over a baking sheet or a paper towel-lined plate to drain. Repeat with remaining chicken.
Step 3: Make the Orange Sauce
While the chicken fries, make the sauce. In a medium saucepan or large skillet, whisk together 1 cup orange juice, brown sugar, rice vinegar, soy sauce, grated ginger, chili paste, and garlic powder. Bring to a simmer over medium heat, stirring to dissolve the sugar.
Step 4: Thicken the Sauce
In a small bowl, make a slurry by whisking the remaining 1 tablespoon of cornstarch with the 2 tablespoons of reserved orange juice until completely smooth. While whisking the simmering sauce, slowly stream in the cornstarch slurry. Continue to simmer, whisking constantly, for 1-2 minutes until the sauce has thickened to a glossy, syrup-like consistency that will coat the back of a spoon. Remove from heat.
Step 5: Combine and Serve
Add all of the crispy fried chicken to the saucepan with the sauce. Gently toss and fold until each piece is evenly coated. Return the pan to low heat for just 1 minute to ensure everything is hot, tossing constantly.
Step 6: Garnish and Serve Immediately
Transfer the orange chicken to a serving platter. Immediately garnish with sliced green onions, orange zest, and a pinch of red pepper flakes. Season with a final pinch of salt and pepper if desired. Serve hot over steamed rice with orange slices on the side.
Tips:
- Consistent Chicken Size: Cut the chicken into uniform pieces for even cooking.
- Maintain Oil Temperature: Use a thermometer and allow the oil to return to 350°F between batches. Too-cool oil makes greasy chicken; too-hot oil burns the coating.
- Fresh Orange Juice is Key: Bottled juice lacks the bright, vibrant flavor of freshly squeezed. The zest is equally important for aroma.
- Taste the Sauce: Before adding the chicken, taste the sauce and adjust sweetness (more sugar), tang (more vinegar), or heat (more chili paste) to your liking.
- Serve Promptly: For the crispiest texture, serve as soon as the chicken is coated. The sauce will soften the coating over time.
Storage Options:
- Refrigerator: Store leftover chicken and sauce separately in airtight containers for up to 3 days. The chicken will lose its crispness.
- Reheating: To help recrisp, reheat the chicken on a wire rack set over a baking sheet in a 375°F (190°C) oven for 10-12 minutes. Warm the sauce separately in a saucepan and toss together just before serving.
- Freezing: Not recommended, as the fried coating will become very soggy upon thawing and reheating.
- Meal Prep: You can make the sauce up to 3 days in advance. The chicken is best fried fresh.
Easy Orange Chicken is a vibrant, flavorful, and incredibly rewarding dish to master at home. It brings the joy of a favorite restaurant meal into your kitchen, offering a perfect combination of texture and taste that will have everyone asking for seconds.
