There’s something about that sticky, tangy-sweet glaze clinging to crispy chicken that just hits different. Easy orange chicken recipe starts with bite-sized pieces tossed in a homemade sauce that tastes like your favorite takeoutexcept you know exactly what’s in it and it takes about 20 minutes from start to finish.
I started testing this back in 2019 after spending way too much on delivery during a particularly cold Texas winter. The first batch had me licking the spatulathat balance of orange zest, garlic, and just enough heat made my husband stop mid-bite and ask if I’d ordered out. After a dozen rounds in my kitchen, I nailed the ratio: cornstarch for that glossy cling, fresh orange juice for brightness, and a splash of rice vinegar to keep it from tipping too sweet.
This easy orange chicken recipe is perfect for a quick 20 minute orange chicken skillet takeout copycat. Enjoy a panda express style orange chicken homemade sauce without frying, making it a delicious and healthier alternative. Whether you want a sticky orange chicken broccoli stir fry one pan meal or a budget friendly orange chicken with pantry staples, this recipe delivers vibrant flavors fast.
6 whole boneless chicken thighs or 2 lbs. of chicken tenderloins
¼ cup all purpose flour
1 tbsp. corn starch
1 tsp. black pepper or less to taste fresh ground
1 tsp. onion powder
1/2 tsp. ginger powder
1/2 tsp. salt
1 tsp. paprika to add color to the chicken
Vegetable oil for frying
¾ cup fresh orange juice
1½ tbsp. corn starch
2 tbsps. vegetable oil
3 tbsps. low sodium soy sauce
1½ tbsp. rice vinegar or white vinegar
2 tbsps. brown sugar
½ tbsp. grated ginger
2 cloves fresh garlic minced
½ tsp. black pepper fresh ground
1 tsp. orange zest
Chili flakes optional to add heat
Method
Cut the chicken into bite sized ½ inch pieces and toss them in a bowl with the flour, corn starch, salt, black pepper, onion powder, paprika, and ginger powder until evenly coated.
Heat enough vegetable oil in a deep pan over medium-high and fry the chicken cubes until they turn golden brown, about 2 to 3 minutes; avoid overcooking to keep them tender.
While the chicken cooks, mix the orange juice, corn starch, vegetable oil, soy sauce, rice vinegar, brown sugar, grated ginger, minced garlic, black pepper, orange zest, and chili flakes in a bowl until well combined.
Pour this sauce mixture into a hot non-stick skillet over low heat and stir occasionally until it thickens to a glaze-like consistency.
Add the cooked chicken to the sauce and stir to coat thoroughly, letting them simmer together for another 1 to 2 minutes before removing from heat.
Serve the orange chicken hot alongside white rice or homemade Lo Mein noodles, optionally garnish with toasted sesame seeds and chopped green onions.
Notes
Use a large non-stick skillet or wok to prevent sticking.
You can swap chicken thighs for skinless boneless chicken tenderloins if preferred.
Make sure chicken pieces are uniform in size for even cooking.
Adjust orange zest level to suit your taste preference.
Reserve extra sauce to drizzle on rice or double the sauce for more coverage.
Ensure your pan is properly heated before cooking to get a nice sear.
Store-bought orange juice can be used but don’t skip adding fresh orange zest.
To shortcut, use frozen popcorn chicken and toss it in the sauce to save prep time.
Why You’ll Love This Easy Orange Chicken Recipe
This easy orange chicken recipedelivers everything you want from takeoutcrispy bites, sticky glaze, bold citrus flavorwithout the wait or the mystery ingredients. You’ll have dinner on the table in about 20 minutes, and the homemade sauce comes together faster than you can find your car keys.
Budget-friendly: Chicken thighs and pantry staples cost a fraction of delivery fees
Customizable heat: Add chili flakes or leave them outit’s your call
Freezer-friendly: Double the batch and stash leftovers for those nights when cooking feels impossible
Kid-approved: Sweet and tangy without being too saucy or spicy (unless you want it that way)
Ingredient Breakdown: What You Actually Need
Most of what’s in this recipe is probably already sitting in your pantry or fridge. The fresh orange juice and zest make all the differencebottled juice works in a pinch, but fresh gives you that bright, almost floral note that makes people ask for seconds.
For the coating, you’re using a simple blend of all-purpose flour, cornstarch, and warm spices like ginger powder and paprika. The cornstarch shows up twice: once to coat the chicken for crispness, and again in the sauce to create that glossy, clingy texture you remember from your favorite Panda Express style orange chicken homemade sauce.
Ingredient
Why It Matters
Easy Swap
Chicken thighs
Stay juicy, hard to overcook
Chicken tenderloins (cook faster)
Fresh orange juice
Bright, natural sweetness
Store-bought (not from concentrate)
Rice vinegar
Balances sugar, adds tang
White vinegar (use slightly less)
Brown sugar
Caramel notes, helps sauce cling
Honey or coconut sugar
Low sodium soy sauce
Umami depth without oversalting
Tamari for gluten-free
How to Make It: Quick Steps
Start by cutting your chicken into half-inch cubeskeeping them uniform means they cook evenly and stay tender. Toss them in the flour and spice mixture until every piece is coated. Heat your vegetable oil over medium-high and fry the chicken in batches if needed, about 2-3 minutes per batch, until golden and crisp on the outside.
While the chicken fries, whisk together all your sauce ingredients in a bowl. Pour the mixture into a hot nonstick skillet and let it simmer on low until it thickensthis takes just a few minutes. Once the chicken is done, toss it directly into that glossy sauce, let everything mingle for a minute or two, and you’re done.
Step
Time
Key Tip
Prep & coat chicken
5 min
Uniform cubes = even cooking
Fry chicken
6-8 min
Don’t overcrowd the pan
Make sauce
3-4 min
Whisk well before heating
Combine & simmer
1-2 min
Let sauce coat every piece
Tips for Perfect Sticky Glaze Every Time
Pro tip: If your sauce looks thin after a few minutes, don’t panic. It thickens as it cools, and the cornstarch needs just a bit of heat to activate. If it’s too thick, whisk in a tablespoon of water or orange juice until it loosens up.
Use a large nonstick skillet or wok to give the chicken room to crisp without steaming
Don’t skip the orange zestit adds aromatic oils you can’t get from juice alone
For a spicier kick, toss in chili flakes or a drizzle of sriracha when you whisk the sauce
If you want less mess, try this as an easy orange chicken recipe no frying by baking the coated chicken at 425°F for 15 minutes, then tossing with sauce
How to Serve and Store
Serve this over fluffy white rice, cauliflower rice for a lighter option, or toss with lo mein noodles if you’re feeling extra. A sprinkle of toasted sesame seeds and chopped green onions (if you have them) makes it look like it came from a restaurant.
Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water to loosen the saucemicrowaving works too, but the texture stays better on the stovetop. You can also freeze cooked orange chicken for up to 2 months; just thaw overnight in the fridge before reheating.
Storage Method
Duration
Reheating Tip
Refrigerator
3 days
Stovetop with splash of water
Freezer
2 months
Thaw overnight, reheat gently
Meal prep
3-4 days
Store sauce separately to keep crisp
Craving delicious recipes and fresh cooking inspo? Follow me on Pinterest!
FAQs ( Easy Orange Chicken Recipe )
Can I make this dish without frying?
Absolutely! Baking at 425°F for 15-18 minutes works perfectly for crispy chicken pieces. You can also use an air fryer at 380°F for 12-15 minutes, shaking the basket halfway through. Both methods create delicious results with less oil.
How long does this recipe take to make?
This meal comes together in about 20 minutes from start to finish. The sauce takes 5 minutes to whisk together, while the chicken cooks in 12-15 minutes. It’s perfect for busy weeknight dinners when you want something quick and satisfying.
What makes the sauce so sticky and glossy?
The cornstarch is the secret to that perfect sticky coating. When it heats up with the orange juice and soy sauce, it creates a glossy glaze that clings beautifully to the chicken. Don’t skip whisking it well to avoid lumps.
Can I add vegetables to this stir-fry?
Yes! Broccoli florets, snap peas, or bell peppers work wonderfully. Add firmer vegetables like broccoli during the last 3-4 minutes of cooking. Softer veggies like snow peas only need 1-2 minutes to stay crisp-tender.
How do I store and reheat leftovers?
Store leftovers in the refrigerator for up to 3 days in an airtight container. Reheat in a skillet over medium heat for 3-4 minutes, adding a splash of water if the sauce seems too thick. The microwave works too, but the skillet keeps the chicken crispier.
You’ve just made a 20 minute orange chicken skillet takeout copycat that tastes like you spent an hour in the kitchenand nobody has to know how easy it really was. That glossy sauce clinging to every golden piece, the way your kitchen smells like citrus and garlic, the fact that you can pronounce every ingredient? That’s the magic right there.
If you want to stretch this into a full meal-prep situation, cook the chicken and store it separately from the sauce so it stays crispy when you reheat. Toss in some snap peas or bell pepper strips during the last minute of cooking for color and crunch. My mom used to add a squeeze of lime at the endsounds wild, but it brightens everything up in the best way.
I’d love to know if this becomes your new weeknight go-to, or if your family asks for it on repeat like mine does. Did you grow up ordering orange chicken on Friday nights, or is this your first time making it from scratch? Either way, snap a pic and share itor just tuck this recipe away for the next time takeout sounds good but staying in sounds better.
