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Orange Chicken Recipe

Homemade Orange Chicken

Better than takeout and on the table in 30 minutes, this crispy homemade orange chicken is sticky, citrusy, and packed with balanced flavor. It’s everything you crave — without the grease or guilt.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Chinese-American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 large chicken breasts diced into bite-sized cubes
  • salt & pepper to taste
  • 3 tablespoons cornstarch plus 1 tbsp for sauce
  • 3 tablespoons olive oil divided
  • chopped scallions optional, for garnish
  • toasted sesame seeds optional, for garnish
Sauce
  • 3/4 cup orange juice no pulp, fresh or store-bought
  • 1 orange zested
  • 2 tablespoons soy sauce
  • 1 tablespoon lemon juice
  • 1/4 cup brown sugar lightly packed
  • 1/2 teaspoon grated fresh ginger
  • 2 cloves garlic minced
  • 1/4 teaspoon crushed red pepper flakes optional

Equipment

  • Skillet
  • Mixing bowls
  • Tongs
  • Whisk
  • zester

Method
 

  1. Prep all ingredients ahead. Dice chicken, zest orange, mince garlic and ginger.
  2. In a bowl, season chicken with salt and pepper. Toss with 3 tbsp cornstarch until evenly coated.
  3. Heat 2 tbsp olive oil in a skillet over medium-high heat. Sear half the chicken, ~4 mins per side until golden. Repeat with remaining chicken.
  4. Whisk together all sauce ingredients in a bowl.
  5. Turn off heat. Pour sauce into hot skillet. It will bubble and thicken quickly. Stir to deglaze.
  6. Return chicken to pan. Toss to coat in thickened sauce. Serve immediately with rice or noodles.

Notes

  • Don’t over-zest the orange — avoid the bitter white pith.
  • For extra crispiness, combine rice flour with cornstarch.
  • Leftovers reheat best in a skillet over medium heat.