Skip the takeout and make this Easy Orange Chicken Recipe right at home! It’s sticky, sweet, tangy, and packed with flavor from fresh orange juice, ginger, and garlic. The bite-sized chicken thighs cook up juicy and golden, then get tossed in a glossy homemade orange glaze that tastes even better than your favorite restaurant version.
I love flavorful, but quick and easy dinners. If you’re looking for dishes with similar flavors to this easy orange chicken recipe, try my Pineapple Teriyaki Chicken, Teriyaki Chicken Rice Bowl, or my Stir Fry Marinated Chicken. These recipes are perfect for busy weeknights that the whole family can enjoy!
Table of Contents
Why You’ll Love This Recipe
- Better Than Takeout: Crispy, saucy, and full of fresh orange flavor — no mystery ingredients or deep frying.
- Quick & Easy: Ready in about 30 minutes with simple pantry staples.
- Family Favorite: Mildly spicy, perfectly sweet, and great for weeknight dinners.
- Meal-Prep Friendly: Reheats beautifully over rice or noodles for lunch the next day.
Ingredients & Substitutions
- Boneless Skinless Chicken Thighs: Chicken thighs stay juicy and tender even after simmering in the sauce. You can substitute with 2.5 pounds boneless skinless chicken breasts, but reduce the cooking time slightly since breast meat dries out faster.
- Cornstarch: Coats the chicken for a crisp exterior and thickens the sauce. I do not recommend substituting this for flour. It can be omitted, however the chicken will not get crispy.
- Neutral Oil: Vegetable or avocado oil works best because they don’t overpower the sauce. Avoid olive oil, which has a stronger flavor. You’ll need 3 Tablespoons total (1 for coating, 2 for cooking).
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Toasted Sesame Oil: Adds rich, nutty flavor and depth to the sauce. Be sure to used toasted, not regular.
- Garlic: Fresh garlic gives the best flavor. You can use 2 teaspoons garlic powder if you’re out of fresh cloves.
- Ginger Paste: Adds brightness and warmth to the sauce. Swap with 1 Tablespoon freshly grated ginger or 1 teaspoon ground ginger if that’s what you have.
- Red Pepper Flakes: Adds a mild heat that balances the sweetness. Reduce to ½ teaspoon for less spice or increase to 1½ teaspoons for a spicier dish.
- Cornstarch + Cold Water Slurry: Helps the sauce thicken and become glossy. Mix 1 Tablespoon cornstarch with 1 Tablespoon cold water until smooth.
- Fresh Orange Juice: Freshly squeezed orange juice has a brighter flavor than bottled. Bottled can be used in a pinch.
- Soy Sauce: Adds savory depth and saltiness. Substitute with ¼ cup tamari or ¼ cup coconut aminos for a gluten-free option.
- Rice Vinegar: Balances the sweetness and adds acidity. Use ¼ cup apple cider vinegar or ¼ cup white vinegar if needed.
- Orange Zest: Intensifies the citrus flavor. You’ll need the zest from 1–2 medium oranges. This is crucial. The zest adds more “orange flavor” to the dish than the juice.
- Granulated Sugar: Sweetens the sauce and balances out the vinegar for that classic sweet and tangy flavor.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Easy Orange Chicken Recipe
Quick Overview
- Coat & cook chicken.
- Make sauce.
- Sauté aromatics.
- Add sauce & thicken.
- Mix in chicken.
Step by Step Instructions
Quick Tip From Bri
For crispier chicken, lightly sear in batches without overcrowding the pan. Overcrowding traps steam and prevents browning.
- Coat the Chicken: In a large bowl or plastic ziptop bag (for easy cleanup), toss the chicken with the ¼ cup cornstarch, 1 Tablespoon oil, and salt or MSG until evenly coated.
- Brown the Chicken: Heat 2 Tablespoons neutral oil in a large deep skillet or wok over medium high heat. Add half of the chicken in a single layer and cook for 6–8 minutes, stirring occasionally, until golden and cooked through. Remove to a plate and repeat with the remaining chicken, adding more oil if needed.
- Whisk the Sauce: In a small bowl, whisk together 1 Tablespoon cornstarch and 1 Tablespoon cold water until dissolved. Then whisk in the orange juice, soy sauce, rice vinegar, orange zest, and sugar until smooth and combined.
- Sauté Aromatics: In the same skillet (no need to wash), reduce the heat to medium low and add 1 Tablespoon toasted sesame oil. Stir in the garlic, ginger, and red pepper flakes and cook for 30–60 seconds, stirring constantly, until fragrant.
- Add Sauce and Thicken: Pour the sauce mixture into the skillet. Bring to a simmer and cook for 1–2 minutes, stirring often, until the sauce thickens and turns glossy.
- Add Chicken Back: Return the chicken and any juices to the skillet. Toss well to coat and simmer for another 1–2 minutes until everything is heated through and evenly glazed.
Recipe Serving Suggestions
I would serve this orange chicken with some rice and/or noodles! Here are some of my favorites:
- Chili Garlic Noodles: These noodles are flavorful, filling, and pack a bit of heat in each bite.
- Coconut Jasmine Rice: The perfect upgrade from plain white rice and pairs beautifully with your favorite stir-fry, grilled chicken, or tropical-inspired dishes.
- Instant Pot Basmati Rice: This rice comes perfectly every time and only takes 10 minutes start to finish.
Expert Tips
- Juice the Oranges Before Zesting: It’s easier to zest a whole orange than a squeezed one.
- Don’t Over-Reduce the Sauce: It thickens quickly — once glossy, remove from heat.
Most Common Mistakes
- Crowding the Pan: Leads to soggy chicken instead of golden sear. Cook in batches.
- Skipping the Cornstarch Slurry: Without it, the sauce won’t thicken properly.
- Overcooking Garlic: Garlic burns fast — sauté just until fragrant before adding liquid.
Additions & Variations
- Veggie Boost: Add 1 cup sautéed bell peppers, 2 cups broccoli florets, or 1½ cups snap peas before mixing in the chicken for extra color and crunch.
- Spicy Twist: Stir in 1–2 teaspoons chili crisp or sriracha for a punchier flavor.
- Citrus Mix: Swap half the orange juice for pineapple juice for a tropical spin.
- Sesame Finish: Garnish with toasted sesame seeds and sliced green onions for restaurant vibes.
The Best Substitutes for Rice Vinegar
Rice vinegar is known for its mild acidity and subtle sweetness. It typically ranges from 4%–5% acidity, making it gentler…
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Easy Orange Chicken Recipe
Skip the takeout and make this Easy Orange Chicken right at home! It’s sticky, sweet, tangy, and packed with flavor from fresh orange juice, ginger, and garlic. The bite-sized chicken thighs cook up juicy and golden, then get tossed in a glossy homemade orange glaze that tastes even better than your favorite restaurant version.
Equipment
- Wooden Turner Spatula
Ingredients
- 2.5 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 1/4 cup cornstarch
- 1 Tablespoon neutral oil, like vegetable or avocado oil
- 1 teaspoon Morton kosher salt or ½ teaspoon MSG*
- 2 Tablespoons neutral oil, like vegetable or avocado oil
- 1 Tablespoon toasted sesame oil
- 8 cloves garlic, pressed or finely minced
- 1 Tablespoon ginger paste*
- 1 teaspoon red pepper flakes
- 1 Tablespoon cornstarch, plus 1 Tablespoon cold water
- ¾ cup fresh orange juice*
- ¼ cup soy sauce
- ¼ cup rice vinegar
- 1 Tablespoon orange zest
- ⅔ cup granulated sugar
Instructions
- Coat the Chicken: In a large bowl or plastic ziptop bag (for easy cleanup), toss the chicken with the ¼ cup cornstarch, 1 Tablespoon oil, and salt or MSG until evenly coated.2.5 pounds boneless skinless chicken thighs,, 1/4 cup cornstarch, 1 Tablespoon neutral oil,, 1 teaspoon Morton kosher salt or ½ teaspoon MSG*
- Brown the Chicken: Heat 2 Tablespoons neutral oil in a large deep skillet or wok over medium high heat. Add half of the chicken in a single layer and cook for 6–8 minutes, stirring occasionally, until golden and cooked through. Remove to a plate and repeat with the remaining chicken, adding more oil if needed.2 Tablespoons neutral oil,
- Whisk the Sauce: In a small bowl, whisk together 1 Tablespoon cornstarch and 1 Tablespoon cold water until dissolved. Then whisk in the orange juice, soy sauce, rice vinegar, orange zest, and sugar until smooth and combined.1 Tablespoon cornstarch,, ¾ cup fresh orange juice*, ¼ cup soy sauce, ¼ cup rice vinegar, 1 Tablespoon orange zest, ⅔ cup granulated sugar
- Sauté Aromatics: In the same skillet (no need to wash), reduce the heat to medium low and add 1 Tablespoon toasted sesame oil. Stir in the garlic, ginger, and red pepper flakes and cook for 30–60 seconds, stirring constantly, until fragrant.1 Tablespoon toasted sesame oil, 8 cloves garlic,, 1 Tablespoon ginger paste*, 1 teaspoon red pepper flakes
- Add Sauce and Thicken: Pour the sauce mixture into the skillet. Bring to a simmer and cook for 1–2 minutes, stirring often, until the sauce thickens and turns glossy.
- Add Chicken Back: Return the chicken and any juices to the skillet. Toss well to coat and simmer for another 1–2 minutes until everything is heated through and evenly glazed.
Did you make this recipe? Leave a comment below!
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Juice the Oranges Before Zesting: It’s easier to zest a whole orange than a squeezed one.
- Don’t Overcrowd the Pan: Leads to soggy chicken instead of golden sear. Cook in batches.
- Don’t Skip the Cornstarch Slurry: Without it, the sauce won’t thicken properly.
- Don’t Over-Reduce the Sauce: It thickens quickly — once glossy, remove from heat.
Nutrition
Calories: 674kcal | Carbohydrates: 51g | Protein: 57g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 269mg | Sodium: 1656mg | Fiber: 1g | Sugar: 38g
Nutrition information is automatically calculated, so should only be used as an approximation.
