Sticky, sweet, and irresistibly tangy, this homemade Orange Chicken tastes just like the mall-favorite Chinese takeout classic — only fresher and more satisfying. Crispy pan-fried chicken is coated in a glossy orange sauce made with citrus juice, zest, ginger, and garlic, creating that signature balance of sweet, savory, and lightly spicy flavors.

While it looks restaurant-worthy, this orange chicken is surprisingly approachable to make at home. With a little marinating time and a quick stovetop cook, you’ll have a dish that earns rave reviews from kids, adults, and picky eaters alike.

Why You’ll Love This Orange Chicken Recipe

• Authentic takeout flavor without deep frying
• Sticky, glossy sauce that clings perfectly to the chicken
• Make-ahead friendly with simple pantry ingredients
• Easily customizable for more or less heat
• Pairs perfectly with rice or noodles

If you’ve ever wished you could recreate your favorite Chinese restaurant orange chicken at home — this is the recipe.

What Is Orange Chicken?

Orange chicken features bite-size pieces of chicken that are lightly coated, pan-fried, and tossed in a sweet citrus sauce. The sauce gets its signature flavor from orange juice, orange zest, sugar, soy sauce, and vinegar, with a touch of ginger and garlic for depth.

Although it’s commonly found in Chinese restaurants in the U.S., orange chicken is best described as American Chinese cuisine, created to suit Western tastes with bold sweetness and vibrant citrus flavor.

Ingredients You’ll Need

For the Orange Sauce

• Water
• Rice vinegar
• Lemon juice
• Soy sauce
• Orange juice
• Brown sugar
• Green onion
• Fresh orange zest
• Ginger and garlic
• Red pepper flakes
• Cornstarch + water (for thickening)

For the Chicken

• Boneless, skinless chicken breasts
• All-purpose flour
• Salt and pepper
• Olive oil for pan-frying

How to Make Orange Chicken

1. Make the Sauce

Combine water, vinegar, lemon juice, soy sauce, and orange juice in a saucepan. Stir in brown sugar, green onion, orange zest, ginger, garlic, and red pepper flakes. Bring to a boil, then remove from heat and cool slightly.

2. Marinate the Chicken

Pour part of the cooled sauce over cubed chicken in a zip-top bag. Refrigerate for at least 2 hours (or up to 4 for deeper flavor). Reserve the remaining sauce.

3. Coat and Cook the Chicken

Toss marinated chicken in flour seasoned with salt and pepper. Pan-fry in olive oil until golden and cooked through. Drain briefly and set aside.

4. Thicken the Sauce

Bring the reserved sauce to a boil. Stir in cornstarch slurry and cook until thick and glossy.

5. Combine and Simmer

Add the chicken to the sauce and simmer for a few minutes until everything is evenly coated and sticky.

Serve immediately over hot rice.

Tips for the Best Orange Chicken

• Don’t skip the zest — it’s key to bold orange flavor
• For crispier chicken, avoid overcrowding the pan
• Adjust red pepper flakes to control heat
• If sauce thickens too much, add a splash of water
• Short on time? A 20-minute freezer chill works in place of long marinating

What to Serve With Orange Chicken

Orange chicken shines when paired with simple sides that balance its sweetness:

• Steamed white or jasmine rice
• Fried rice
• Stir-fried vegetables
• Egg rolls or spring rolls
• Steamed broccoli or snap peas

Storage & Freezing

Refrigerator:
Store leftovers in an airtight container for 3–5 days. Reheat gently in a skillet with a splash of water.

Freezer:
Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Final Thoughts

This Orange Chicken recipe proves that takeout favorites are absolutely doable at home. With its glossy sauce, tender chicken, and bold citrus flavor, it’s the kind of dish that disappears fast — and gets requested often.