Better Than Takeout Orange Chicken

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Crispy chicken coated in a tangy citrus sauce makes Orange Chicken a satisfying meal, especially when served with steamed rice or your favourite fried rice.

Better than takeout Orange Chicken served with rice and sprinkled with sesame seeds.

I'm a big fan of tangy and savoury dishes, and Chinese food has always been one of my favourites. With a few oranges sitting on my kitchen benchtop, I decided to try making Orange Chicken at home.

After doing a bit of research online, I came across an interesting recipe over at Rasa Malaysia.

Crispy chicken coated in orange sauce served with rice and a fresh orange garnish.

I loved the idea of combining crispy chicken with a tangy orange sauce. I did make one small change to the original method and coated the chicken in the sauce after everything was ready rather than adding it while the sauce was still cooking.

Piece of orange-glazed chicken held on a fork beside steamed rice and sesame-coated chicken pieces.

That simple adjustment gave me exactly the result I was looking for. The chicken stayed crispy on the outside, tender on the inside, and every piece was coated in a tangy orange sauce. It's a recipe I enjoy serving with plain steamed rice or fried rice.

Reasons to Make Homemade Orange Chicken

Bright citrus flavours give this dish a fresh twist compared to many takeout favourites.
Leftovers make an enjoyable lunch and reheat well for another meal when cooking in larger batches.
Crispy chicken and a sweet citrus sauce make this a popular choice with kids.

Key Ingredients for Orange Chicken

Orange juice, lemon juice, soy sauce, sugar, orange zest, and cornstarch measured for the sauce.

Chicken Tenderloins

Chicken tenderloins stay tender during frying and cook quickly due to their smaller size. If tenderloins aren't available, chicken breast cut into bite-sized pieces works well too.

Fresh Orange Juice

Fresh orange juice adds natural sweetness and bright citrus flavour to the sauce. Sweet varieties such as Navel oranges are a good choice, although Valencia oranges work well too.

Orange Zest

Orange zest adds concentrated citrus flavour and fragrance. Grate only the orange outer layer, as the white pith underneath can taste bitter.

Soy Sauce

Soy sauce contributes saltiness and umami, creating a more balanced flavour. Regular soy sauce works well, although light soy sauce can be used for a slightly milder flavour.

Brown Sugar

Brown sugar softens the sharpness of the citrus and vinegar while adding subtle caramel notes. It also helps create a glossy sauce.

Find the complete list with measurements in the recipe card below.

How to Make Orange Chicken

Prepare the Orange Sauce

Step 1: Combine all the orange sauce ingredients in a bowl and mix well. Pass the mixture through a sieve to obtain a smooth sauce, then set aside.

Prepare and Fry the Chicken

Step 1: Combine all the batter ingredients in a bowl and whisk until smooth.

Egg, flour, cornstarch, and liquid ingredients combined in a bowl before mixing the batter.

Step 2: Dip the chicken pieces into the batter, coating them evenly.

Smooth batter coating a piece of chicken before frying.

Step 3: Deep fry the coated chicken pieces in hot vegetable oil until golden brown and cooked through. Adjust the oil temperature as needed to allow the chicken to cook fully without burning.

Step 4: Transfer the fried chicken to a paper towel-lined plate to drain excess oil.

Freshly fried chicken pieces resting on paper towels after cooking.

Make the Orange Chicken

Step 1: Heat 2 teaspoons of vegetable oil in a wok. Stir-fry the minced garlic and ginger paste for 30 seconds.

Step 2: Add the crushed dried red chillies and orange zest. Pour in the prepared orange sauce and cook until thickened.

Step 3: Coat each fried chicken piece in the sauce and arrange on a serving plate. Garnish with sesame seeds and spoon over extra orange sauce if desired.

Step 4: Serve hot with steamed long-grain rice or fried rice.

Homemade Orange Chicken served with steamed rice, sesame seeds, and an orange slice garnish.

Frequently Asked Questions

What other cuts of chicken can I use?

Boneless skinless chicken thighs and chicken breast both work well in this recipe. Cut them into evenly sized bite-sized pieces to help them cook evenly and achieve a similar texture.

How can I achieve a thicker orange sauce?

If the sauce seems too thin, continue cooking it for a little longer until it thickens enough to coat the back of a spoon. The cornstarch will thicken the sauce as it heats and simmers.

Can I air fry or bake the chicken instead?

Yes. The texture will be different, but both methods can be used as alternatives to deep-frying. Air frying generally produces a crispier coating than baking, while baking creates a lighter finish. Cook the chicken until it is fully cooked through before coating it in the orange sauce.

What can I use to garnish Orange Chicken?

Sesame seeds are a classic choice, but thinly sliced green onions, extra orange zest, or a pinch of red pepper flakes also work well. Add the garnish just before serving for the best presentation and flavour.

Can I use bottled orange juice?

Yes, although freshly squeezed orange juice provides a brighter citrus flavour. Choose a variety without added sugar if possible.

Extra Help from the Kitchen

Cut the Chicken Evenly – Keep the chicken pieces a similar size to help them cook at the same rate and brown evenly during frying.

Zest the Orange Before Juicing – Grate the orange zest before squeezing the juice, as whole oranges are much easier to zest than juiced ones.

Taste the Sauce Before Cooking – Adjust the vinegar or brown sugar before heating the sauce if your oranges are particularly sweet or tart.

Coat the Chicken Just Before Serving – Toss the fried chicken in the orange sauce shortly before serving to help maintain a crisp coating.

Let Excess Batter Drip Off – Allow any excess batter to drip back into the bowl before frying to create a more even coating on the chicken.

Variations and Twists

Swap in Chicken Thighs – Replace the chicken tenderloins with boneless chicken thighs for a juicier texture and richer flavour. Prepare and fry them using the same method.

Finish with Scallions – Sprinkle thinly sliced scallions over the finished dish for extra freshness and colour. Their mild onion flavour pairs well with the citrus sauce.

Spicier Chinese Orange Chicken – Boost the heat by increasing the crushed dried red chillies and adding a small amount of red pepper flakes to the sauce.

Boost the Orange Flavour – Stir a small amount of orange marmalade into the sauce for a deeper orange flavour and a slightly thicker texture. Reduce the brown sugar slightly if needed.

Create a Crispier Coating – Replace part of the flour in the batter with additional cornstarch for a lighter, crispier coating. Serve immediately after coating the chicken in the sauce for the best texture.

Storage and Shelf Life

Store Orange Chicken in an airtight container in the refrigerator for up to 3 to 4 days. Refrigerate any leftovers within 2 hours of cooking.

Freeze cooled portions in freezer-safe containers for up to 2 months for the best texture and flavour.

Thaw overnight in the fridge before reheating. Reheat in a frying pan, wok, or air fryer at 180°C – 350°F until heated through. The coating will soften during storage, particularly after being combined with the sauce.

Chicken Dinners You'll Also Enjoy

Orange Chicken Recipe

Crispy chicken coated in a tangy citrus sauce makes Orange Chicken a satisfying meal, especially when served with steamed rice or your favourite fried rice.

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Course: Main Course

Cuisine: Chinese

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings:

Author: Recipe adapted from Rasa Malaysia

Equipment

Ingredients

500 g – 1 lb chicken tenderloins – cut into small bite-sized cubes

For the Stir Fry

½ teaspoon dried red chillies – crushed
1 ½ to 2 teaspoon minced orange zest
4 cloves garlic – minced
½ tablespoon ginger paste
1 tablespoon vegetable oil
sesame seeds – for garnish
oil – for deep frying

For the Orange Sauce

½ cup – 120 ml freshly squeezed orange juice
¼ cup – 60 ml lemon juice
¼ cup – 60 ml chicken broth
2 tablespoon – 30 ml soy sauce
2 to 4 tablespoon – 30 to 60 ml vinegar – depending on how sweet the oranges are
10 teaspoon brown sugar
2 teaspoon cornstarch
salt and pepper – to taste

For the Batter

1 cup – 240 ml water
115 g – 4 oz all-purpose flour
55 g – 2 oz cornstarch
1 teaspoon baking soda
1 egg
2 teaspoon vegetable oil – plus more for deep frying
1 pinch salt