Homemade Orange Chicken
Crispy homemade orange chicken with a bright sticky citrus glaze—Chinese-American mall-food-court classic from your own skillet. Bite-size chicken cooked to 165°F, sauce simmered until glossy and clingy for weeknight takeout vibes.
🛒Ingredients
- 1 1/2 pounds boneless skinless chicken breasts or thighs, cut into 1-inch cubes
- 1/2 cup cornstarch
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/3 cup neutral oil for pan-frying, plus more as needed
- Zest of 1 orange
- 1/2 cup fresh orange juice
- 1/4 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons ketchup or tomato paste
- 2 teaspoons grated fresh ginger
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- Cooked rice and steamed broccoli for serving
- Sesame seeds and green onions for garnish
🔧Kitchen Tools Needed
- Large skillet
- Instant-read thermometer
- Mixing bowls
- Tongs
📝Instructions
- 1
Toss chicken with 1/2 cup cornstarch, salt, and pepper until evenly coated.
- 2
Heat 1/3 cup oil in a large skillet over medium-high. Pan-fry chicken in batches until golden and internal temperature reaches 165°F, about 3–4 minutes per side. Drain on a rack or paper towels.
- 3
Pour off all but 1 tablespoon oil. Add garlic and ginger 30 seconds. Stir in orange zest, juice, soy sauce, brown sugar, vinegar, ketchup, and red pepper flakes. Simmer 2 minutes.
- 4
Stir in cornstarch slurry; cook until thick and glossy. Return chicken; toss to coat.
- 5
Serve over rice with broccoli; garnish with sesame and green onions. Refrigerate within 2 hours up to 3 days; reheat to 165°F (re-crisp chicken under a broiler briefly if desired).
🥗Nutrition Information
⚡Calories per serving: 520
🏷️Recipe Tags
❓Frequently Asked Questions
Air fryer instead of pan-fry?
Spray coated chicken lightly with oil; air fry at 400°F until 165°F, then toss in sauce.
Too sweet?
Cut brown sugar to 2 tablespoons and add extra vinegar.
Make it spicier?
Add more red pepper flakes or a spoon of chili garlic sauce.
Food safety?
Chicken must reach 165°F before saucing; leftovers to 165°F.
