Easy Orange Chicken Recipe

5 from 14 votes

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.

Prep Time10

Cook Time15

Total Time25

Course: Main

Cuisine: Asian

Servings: servings

Author: Brianna May

Equipment

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.

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