Easy Orange Chicken Recipe – Budget Bytes

OMG. This Easy Orange Chicken recipe is, without a doubt, STILL one of my all-time favorite take-out fake-out recipes I’ve ever shared on the blog! (I’m so happy I finally gave this recipe a try all the way back in 2017 I’ve never looked back since!) The chicken pieces are tender, juicy, and lightly breaded, and the sauce is sweet, tangy, and spicy, with a whoosh of fresh orangey citrus flavor. It’s absolutely perfect and SO fast and easy!

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“This is the best orange chicken I’ve ever eaten! I love how natural tasting it is, not like the gloppy, neon, super-sugary kind at restaurants. This is so fresh and delicious!”

Tom

Easy Orange Chicken Recipe

Easy Orange Chicken

This easy Orange Chicken recipe doesn’t require deep frying and has the same tangy, sweet, and salty flavor as your favorite Chinese take-out!

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Orange Sauce

• 1 large orange ($0.70)
• 3 Tbsp soy sauce ($0.15)
• 1.5 Tbsp brown sugar ($0.05)
• 1/2 Tbsp rice vinegar* ($0.06)
• 1 tsp grated fresh ginger ($0.10)
• 1 clove garlic, minced ($0.04)
• 1/4 tsp crushed red pepper ($0.02)
• 1/2 Tbsp cornstarch ($0.03)

Stir Fried Chicken

• 4 boneless, skinless chicken thighs (about 1.3 lbs.)** ($4.64)
• 1 large egg ($0.67)
• 2 Tbsp cornstarch ($0.12)
• 1 pinch salt and pepper ($0.05)
• 2 Tbsp cooking oil*** ($0.08)
• 4 cups cooked rice ($0.97)
• 2 green onions, sliced ($0.20)

• Remove the zest from the orange using a zester or small-holed cheese grater, then squeeze the juice from the orange. You’ll need about 1 tsp zest and 1/2 cup juice. In a small bowl, combine the juice and 1 tsp zest with the soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, red pepper flakes, and 1/2 Tbsp cornstarch. Whisk the ingredients together until the cornstarch is fully dissolved. Set the sauce to the side.

• Use a sharp knife to remove any excess fat from the chicken thighs, then cut them into small 3/4-inch pieces.

• Combine the egg, 2 Tbsp cornstarch, and a pinch of salt and pepper in a mixing bowl and whisk until the mixture is smooth and frothy. Add the chicken pieces and stir to coat them in the egg mixture.

• Heat a large skillet over medium to medium-high heat. Once hot, add 2 Tbsp cooking oil and swirl to coat the bottom of the skillet. Add the chicken, making sure all the pieces are touching the surface and not piled on top of one another. Let the pieces cook until they are golden brown on the bottom.

• Flip the chicken pieces, breaking them apart from one another as you turn them. Let them cook until golden brown on the second side and cooked through (about 5-7 minutes total cooking). Transfer the cooked chicken to a separate plate.

• Pour the prepared orange sauce into the same skillet and turn the heat down to medium-low. Give the sauce a stir and allow it to come up to a simmer, at which point it will start to thicken and turn glossy. Continue to simmer for 2-3 minutes.

• Add the cooked chicken pieces back into the skillet and stir to coat the chicken with the sauce. Heat for 1 more minute.

• Serve the chicken and sauce with cooked rice and garnish with sliced green onions and any leftover orange zest.

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*Rice vinegar gives the sauce the perfect tangy flavor without a strong vinegar aftertaste or aroma. You can find rice vinegar in the Asian section of most major grocery stores.
**I use chicken thighs because they’re budget-friendly and always stay juicy and tender, but you can use chicken breast if you prefer. Just be careful not to over cook the chicken breast as it can become tough and dry.
***Use a neutral cooking oil that can handle higher temperatures, like canola, peanut, vegetable, or light olive oil.

Serving: 1servingCalories: 531kcalCarbohydrates: 61gProtein: 36gFat: 15gSodium: 919mgFiber: 2g

Read our full nutrition disclaimer here.

How to Make Orange Chicken Step-by-Step Photos

Gather all of your ingredients.

Make the orange sauce: Begin by making the orange sauce so that it’s ready to go when you need it. Zest one large orange, then squeeze as much juice out of it as you can. You’ll need about 1 tsp zest and 1/2 cup juice. 

Combine the orange juice and orange zest in a small sauce pot with 3 Tbsp soy sauce, 1.5 Tbsp brown sugar, 1/2 Tbsp rice vinegar, 1 tsp grated fresh ginger, 1 clove of minced garlic, 1/4 tsp red pepper flakes, and 1/2 Tbsp cornstarch. Whisk them all together until the cornstarch is fully dissolved and set aside.

Cut the chicken: Trim any excess fat from four boneless, skinless chicken thighs, then cut them into 3/4-inch pieces. This was about 1.33 pounds of chicken.

Make the cornstarch mixture: Whisk together one large egg, 2 Tbsp cornstarch, and a pinch of salt and pepper until it’s light and frothy. The mixture may seem dry at first, but the cornstarch will begin to melt into the moisture from the egg.

Coat the chicken: Add the chicken pieces and toss them until they’re coated in the egg mixture.

Simmer the sauce: Add the prepared orange sauce to the same skillet you cooked the chicken in. Turn the heat down to medium low and stir the sauce. Let it come to a simmer, at which point it will start to thicken and turn glossy. Continue to simmer for 2-3 minutes. 

Coat the chicken: Return the cooked chicken pieces to the skillet with the sauce.

Stir to coat the chicken in the sauce and heat for 1 more minute. Garnish the chicken with sliced green onions and any leftover orange zest (that orange zest on top really makes the orange flavor POP! ) Serve with the cooked rice, and enjoy!

Serving Suggestions

When I serve this homemade orange chicken, I like to pair it with jasmine rice for an easy yet delicious meal. However, I think my coconut rice would be an amazingly flavorful alternative to plain rice! This sesame cucumber salad is another favorite of mine because it’s light, crunchy, and packed with flavor. For something a little extra, I’d make my sesame roasted green beans or our fresh kimchi spring rolls and add them to my plate, too!

Storage & Reheating

Once cooled, store leftovers in an airtight container in the fridge for 3-4 days. I normally reheat any leftovers in the microwave until fully heated through. You can also try freezing the chicken and sauce for up to 3 months in a freezer-safe container. Let it thaw overnight in the fridge before reheating.