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bowl with rice and orange chicken

Orange Chicken

  • Author: Deborah Harroun
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: Asian


Better than take-out, this Orange Chicken Recipe is easy to make at home. It is full of flavor and will have you wanting more!



  • 1 egg
  • 1/2 cup cornstarch
  • 1/3 cup water
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 2 lbs boneless chicken thighs, cut into bite-sized pieces
  • Vegetable oil, for frying (or another neutral flavored oil)
  • 3/4 cup fresh orange juice
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup sugar
  • 1 tablespoon mirin
  • 1 tablespoon rice vinegar
  • 1 tablespoon fresh ginger
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • Green onions, for serving, optional


  1. In a large bowl, combine the egg, 1/2 cup cornstarch, water, flour and salt. Mix until combined. Add the chicken and stir until the chicken is completely coated.
  2. Preheat the oven to 200ºF. Place a cooling rack on a baking sheet and set aside.
  3. Pour about 2 inches of vegetable oil into a heavy skillet. Heat over medium-high heat.
  4. Once the oil is hot, add about 1/4 of the chicken to the hot oil in a single layer.  Cook for about 2-3 minutes, then turn the chicken to cook on the second side. Fry until the chicken is cooked through. Once cooked, transfer the chicken to the baking sheet and place in the oven to keep it warm while you cook the rest of the chicken.
  5. Working in batches, cook the remaining chicken.
  6. While the chicken is cooking, make the sauce.
  7. In a saucepan, combine the orange juice, soy sauce, sugar, mirin, rice vinegar, ginger, sesame oil and red pepper flakes. Set over medium heat.
  8. In a small bowl, whisk the 2 tablespoons of cornstarch and 2 tablespoons of water together.
  9. When the sauce comes to a boil, whisk in the cornstarch mixture. Continue to cook until the sauce has thickened, then lower the heat to keep warm until the chicken is cooked.
  10. When all of the chicken is cooked, place it in a large bowl. Pour the sauce over the top and stir to coat.
  11. Serve topped with green onions, if desired.

Recipe Notes:

Adapted from Easy Chinese Recipes: Family Favorites from Dim Sum to Kung Pao

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

The nutritional value for the frying oil is based on a retention of 1/4 cup oil. Cooking time and temperature can cause this number to change.


  • Serving Size: 1/6 of recipe
  • Calories: 434
  • Sugar: 20 g
  • Sodium: 1422 mg
  • Fat: 15 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 39 g
  • Fiber: 0 g
  • Protein: 32 g
  • Cholesterol: 171 mg

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