Best Orange Chicken
This homemade orange chicken delivers crispy, golden chicken coated in a glossy, sweet, and tangy orange sauce that tastes fresh and balanced, not overly sugary. It brings the comfort of takeout into your kitchen with simple ingredients, bold citrus flavor, and a method that actually works for busy weeknights or special dinners.
Ingredients
Chicken
- 2 lb boneless, skinless chicken thighs cut into bite-sized pieces
- 2 large eggs
- 1 cup cornstarch
- 1 tsp salt
- 0.5 tsp baking soda
- neutral oil for frying
Orange Sauce
- 1 cup fresh orange juice
- 1 orange zest from 1 orange
- 0.25 cup ketchup
- 2 tbsp granulated sugar
- 1 tbsp white vinegar
- 0.5 tsp garlic minced
- chili flakes optional, to taste
Instructions
- Place the chicken pieces in a large bowl and season with salt and baking soda. Add the eggs and mix until all the chicken is evenly coated.
- Sprinkle the cornstarch over the chicken and toss until each piece is lightly coated. The mixture should be sticky rather than dry.
- Heat neutral oil in a deep skillet or wok to 375°F (190°C). Fry the chicken in small batches for 4–5 minutes until golden and cooked through. Transfer to a wire rack or paper towels to drain.
- For extra crispiness, allow the chicken to rest briefly, then fry again for 1–2 minutes. Set aside.
- In a clean saucepan, combine orange juice, orange zest, ketchup, sugar, vinegar, garlic, and optional chili flakes. Bring to a gentle simmer and cook until the sauce thickens and becomes glossy.
- Add the fried chicken to the sauce and toss gently until evenly coated. Serve immediately while hot and crispy.
Notes
For the best texture, toss the chicken in the sauce just before serving. Fry in batches to maintain oil temperature and avoid soggy chicken. Chicken thighs stay juicier than breast, but both work. Adjust sugar or vinegar to balance sweetness and tang to your taste.