Easy Orange Chicken Recipe – Reviewed By Reddit Users

There’s nothing better than satisfying takeout cravings at home with a dish that’s both easy and family-friendly. This Easy Orange Chicken is a weeknight winner in my kitchen – a crispy, pan-fried chicken tossed in a sweet, tangy, and slightly spicy orange sauce. It’s the kind of meal that has everyone, from picky kids to hungry adults, reaching for seconds. Best of all, you can whip it up faster than waiting for delivery, and you’ll love how fresh and flavorful it tastes compared to restaurant takeout.

What Makes This Orange Chicken Special

This orange chicken hits all the classic takeout notes, but with a few mom-approved twists. First, instead of deep-frying, we pan-fry the chicken with a light batter, saving on oil and cleanup. The chicken still comes out golden and crispy on the outside and tender inside, but the method is simpler and a bit lighter than the traditional deep-fried version. Second, the homemade orange sauce is a star – it’s sweet from real orange juice (and a bit of sugar), tangy with a splash of vinegar, and has just enough heat from chili flakes to make your taste buds dance. Using fresh orange zest in the sauce really makes it pop with bright citrus flavor. This means you get all the things you love about restaurant orange chicken – the sticky, glossy sauce and crunchy bites – but easier and fresher. It’s a win-win for a busy home cook who wants takeout-style results without the hassle.

Ingredients Overview

Here’s a quick look at the key ingredients and tools you’ll need for this easy orange chicken:

• Chicken: Boneless, skinless chicken thighs are my go-to for maximum juiciness and flavor. Thigh meat stays tender and moist, even with high-heat cooking. (You can use chicken breasts if you prefer, but thighs are more forgiving and flavorful for this recipe.) Cut the chicken into bite-sized pieces so they cook quickly and evenly.
• Light Batter Coating: We create a simple, light coating with an egg and cornstarch mixture. Beaten egg acts as a “glue” to help the coating stick, and cornstarch gives a delicate crispness when pan-fried. A pinch of salt and pepper in the coating goes a long way to season the chicken. This coating is much lighter than a heavy breading – it forms a thin, crispy layer that soaks up the sauce without being greasy.
• Homemade Orange Sauce: The sauce is an American-style orange sauce that balances sweet, tangy, and spicy. You’ll use orange juice as the base (freshly squeezed is great if you have oranges on hand) and a bit of orange zest for extra citrus zing. Soy sauce adds depth and saltiness, garlic (and a little grated ginger, if you like) bring warmth and aroma, and a tablespoon or two of brown sugar (or honey) sweetens the sauce. A splash of rice vinegar or white vinegar gives it that tangy kick. For the heat, a pinch of red pepper flakes or a dash of hot sauce (like sriracha) provides a gentle spice that you can adjust to your family’s taste. Finally, a spoonful of cornstarch in the sauce helps it thicken up to that perfect glossy consistency that coats each piece of chicken.
• Cooking Oil: You only need a few tablespoons of a neutral oil with a high smoke point for pan-frying the chicken. Canola, vegetable, or peanut oil all work well. We’re not deep-frying here, just using enough oil to get a nice sear on the chicken pieces.
• Kitchen Tools: A large skillet is essential – I prefer a wide non-stick pan for easy cleanup and to minimize sticking (more on pan choices in the Tips section). You’ll also want a mixing bowl for the batter, a small bowl for mixing the sauce, and tongs or a spatula to flip the chicken. A microplane or zester is handy for zesting the orange, and measuring cups/spoons will help you get the sauce ingredients in balance. Having everything pre-measured and prepped (chicken coated, sauce mixed) before you start cooking will make the process go smoothly.

Reddit Reviews

• Redditors found this recipe delicious after they made it and they loved it

Step-by-Step Instructions

Follow these steps to cook up your orange chicken. In about 30 minutes, you’ll have a takeout favorite made right in your own kitchen:

1. Prep the Chicken: Pat the chicken thigh pieces dry with a paper towel (this helps the coating stick better). Season the pieces lightly with a pinch of salt and black pepper. In a mixing bowl, beat one egg. Add the chicken pieces into the egg and stir to coat all the pieces evenly in the egg. The chicken should be nicely slicked in egg – this is the first layer of our light batter.
2. Coat with Cornstarch: In a separate bowl (or a large zip-top bag for less mess), combine about a half cup of cornstarch with another pinch of salt and pepper. Now take the egg-coated chicken pieces and dredge them in the cornstarch, tossing to ensure each piece gets a thin dusting. If using a bowl, you can sprinkle the cornstarch over the chicken and toss, or if using a bag, add the pieces to the bag, seal it, and shake gently. You want each piece to have a light, even coating. Don’t worry if it’s not perfectly uniform or if the coating looks slightly patchy – those little uneven bits will turn extra crispy and delicious. Tip: After coating, let the chicken sit for about 5-10 minutes while you heat the pan and prepare the sauce. This short rest helps the batter adhere well.
3. Mix the Orange Sauce: In a small bowl, whisk together all the sauce ingredients. Pour in about 1/2 cup of orange juice, add 1-2 teaspoons of freshly grated orange zest, 3 tablespoons of soy sauce, 2 tablespoons of vinegar, 2-3 tablespoons of brown sugar (adjust to how sweet you like it), and 2 cloves of garlic (minced). If using ginger, add about 1 teaspoon of freshly grated ginger. Sprinkle in 1 teaspoon of cornstarch and a pinch of red pepper flakes (more if you want it spicier). Whisk everything until the sugar and cornstarch are dissolved. Taste the mixture briefly – it should taste sweet-tangy (it will be a bit strong before cooking). Set this sauce aside within reach of the stove.
4. Pan-Fry the Chicken: Place your large skillet on the stove over medium-high heat. Pour in enough oil to coat the bottom of the pan (about 3-4 tablespoons should do). Let the oil heat up until it’s shimmering. To test if the oil is ready, you can drop a tiny bit of the cornstarch batter into the oil – it should sizzle immediately. Carefully add the coated chicken pieces to the hot pan in a single layer, leaving a little space between each piece. It’s okay to cook the chicken in two batches if your pan isn’t big enough; overcrowding will make them steam instead of fry. Let the chicken cook undisturbed for 2-3 minutes on the first side. This is important – moving them too soon might make the coating stick to the pan or fall off. Once the bottom is golden brown and crisp, use tongs to gently flip each piece. Cook the second side for another 2-3 minutes until the chicken chunks are crispy, golden all over, and cooked through (you can cut one to check that it’s no longer pink inside). The kitchen should be smelling amazing at this point! Remove the fried chicken pieces to a plate lined with paper towels to drain any excess oil. If you cooked in batches, repeat with the remaining chicken, adding a touch more oil if needed.
5. Cook the Sauce: Once all the chicken is fried and set aside, carefully pour out any excess oil from the pan, leaving maybe a teaspoon or so behind (a little bit of the oil and browned bits will add flavor to the sauce, but too much oil isn’t needed). Reduce the heat to medium. Give your pre-mixed sauce a final stir (the cornstarch tends to settle at the bottom) and then pour the sauce mixture into the pan. It should sizzle and start bubbling. Stir as it heats, scraping up any tasty browned bits from the bottom of the pan. Let the sauce come to a simmer. As it bubbles, it will thicken and turn glossy, which takes about 2-3 minutes. Stir frequently to prevent sticking, and enjoy the fragrant aroma of orange and garlic filling your kitchen.
6. Combine Chicken and Sauce: When the sauce has thickened to a nice, syrupy consistency, add the cooked chicken pieces back into the pan. Toss or gently stir the chicken in the sauce so each piece gets well coated. Cook everything together for another minute or so, allowing the chicken to rewarm and soak in some of that flavorful sauce. If the sauce becomes too thick (sometimes it can thicken quickly), you can stir in an extra splash of orange juice or water to loosen it up. Once the chicken is evenly glazed with the sticky orange sauce, turn off the heat.
7. Finish and Garnish: Your orange chicken is ready! If desired, you can sprinkle some toasted sesame seeds on top for a bit of nutty crunch and chopped green onions for a fresh bite and color. These garnishes are optional but add a nice touch just like the restaurant version. Now take a moment to admire your creation – the chicken should be glossy and orange-scented, just begging to be served up.

Helpful Tips for Success

Cooking orange chicken at home is pretty straightforward, but here are some handy tips to make sure it turns out perfectly every time:

• Keep That Batter Stuck On: One common issue when pan-frying battered chicken is the coating sliding off. To prevent this, start with dry chicken pieces (pat them with a paper towel before coating). Also, make sure each piece is thoroughly coated in the egg and then in the cornstarch – the egg is the glue, and the cornstarch creates the crispy layer. Letting the coated chicken rest for a few minutes before frying can help the batter bond to the meat. When frying, add the chicken to a properly hot pan and avoid moving it too early; this allows the coating to set firm and cling to the chicken. Flip gently using tongs rather than stirring vigorously. These small steps will keep that tasty coating right where it belongs – on the chicken!
• Get a Great Sear (and Crunch): The key to that restaurant-quality sear is high enough heat and not overcrowding the pan. Use medium-high heat to get the oil hot so the chicken sizzles on contact. If you crowd too many pieces in the pan at once, they will steam and the coating can turn soggy or fall off. It’s better to fry in two batches than to cram everything in one. Also, resist the urge to constantly flip or stir the chicken. Let it cook on one side without touching for a couple of minutes – this develops a golden crust. Once you see the edges getting golden, that’s your cue to flip. By giving the chicken a little space and time, you’ll get crispy, browned exteriors on each piece.
• Choosing the Right Pan: You can make orange chicken in either a non-stick skillet or a stainless steel (or cast iron) pan, but each has its quirks. Non-stick pans are beginner-friendly and reduce the chance of the batter sticking to the pan. They’re great for easy cleanup and require less oil. Stainless steel or cast iron pans can give an even better sear and browning if used correctly – make sure to preheat the pan well and add enough oil so the chicken doesn’t weld onto the surface. If using stainless, don’t try to flip the chicken too soon; it will naturally release from the pan when the crust has formed. Cast iron holds heat wonderfully for frying, but keep in mind that the acidic orange sauce can strip seasoning off cast iron if left too long, so transfer the food out of a cast iron pan promptly after cooking and clean it soon after. Overall, if you’re unsure, a large non-stick skillet is a safe bet for this recipe.
• Sauce Consistency: If your sauce ever seems too thick or too thin, you can adjust it. A sauce that’s too thick (think gloopy or paste-like) can be thinned with a little water or extra orange juice – just stir it in over low heat. If it’s too thin and not coating the chicken, mix a tiny bit more cornstarch with cold water, then stir that in and simmer for another minute; it will thicken right up. Remember to keep stirring the sauce as it cooks so it stays smooth and doesn’t burn at the bottom.
• Flavor Adjustments: The beauty of homemade sauce is you can tweak it to your liking. If you taste the sauce and find it not sweet enough, add another spoonful of sugar or honey. Too sweet? Add a bit more vinegar or a squeeze of fresh lemon juice to brighten it. Want more orange punch? A little extra orange zest will do the trick. And for those who love heat, feel free to throw in extra chili flakes or even a dash of chili-garlic sauce. This recipe is very forgiving, so you can adjust as you go to make the orange chicken perfect for your family’s palate.

Serving Suggestions

Orange chicken is delicious and satisfying on its own, but it really shines as part of a full meal. Here are a few serving ideas to round out your dinner:

• Steamed Rice: A classic pairing. Fluffy white rice (or brown rice if you prefer) is perfect for soaking up all that extra orange sauce. Every bite of saucy chicken with a bit of rice is pure comfort. You can also use fried rice for an takeout-style feast.
• Coconut Rice: For a fun twist, serve it with coconut rice. Cook your rice with some coconut milk and a pinch of sugar and salt – it comes out slightly sweet and fragrant. The coconut flavor goes great with the sweet-tangy profile of orange chicken and makes the meal feel a bit tropical.
• Cucumber Salad: A cool, crisp cucumber salad on the side can balance the richness of orange chicken. Simply toss sliced cucumbers with a little rice vinegar, sesame oil, and a pinch of salt/sugar. The salad is light and refreshing, offering a nice contrast and cleansing the palate between bites of the flavorful chicken.
• Roasted Green Beans: For a veggie side, try roasted or sautéed green beans. Toss fresh green beans with a little olive oil, salt, and pepper (and maybe a touch of garlic), then roast in the oven until tender-crisp. The green beans bring a pop of color and a healthy element to the plate. They also have a bit of crunch which complements the soft chicken and sticky sauce.
• Other Ideas: Stir-fried broccoli, steamed edamame, or even a simple green salad would work nicely too. Essentially, pair the orange chicken with a starchy side to catch the sauce and a vegetable to lighten the plate, and you’ve got a balanced meal that will make everyone happy.

Storage and Reheating

Made more orange chicken than the family could finish? No problem – the leftovers can be just as tasty. Here’s how to store and reheat it for best results:

• Storage: Let the cooked orange chicken cool to room temperature, then transfer it to an airtight container. Store it in the refrigerator for up to 3–4 days. (Though honestly, ours rarely lasts that long before being eaten!) The sauce will thicken a bit as it chills, but that’s normal. If you have the sauce and chicken separated for some reason, store them together so the chicken stays moist.
• Reheating: To reheat and retain as much of the chicken’s original texture as possible, the stovetop is your friend. Place a skillet over medium heat, add a tiny drizzle of oil, and toss in the leftover orange chicken. Stir occasionally until it’s heated through; this method helps re-crisp the coating a little and warm the sauce without burning. Alternatively, you can spread the chicken out on a baking sheet and warm it in a 350°F oven for about 10 minutes – this can also revive some crispiness. If you’re in a rush, the microwave will certainly heat the chicken, about 1-2 minutes on high, but the breading will soften more (still delicious, just not as crispy). When reheating, if the sauce seems very thick or reduced, stir in a tablespoon of water or orange juice to loosen it back up. Note: It’s best to reheat only the portion you plan to eat, rather than reheating the whole batch multiple times, to keep the chicken at its best.