If you’ve been craving takeout but want a healthier, homemade option, this Easy Orange Chicken Recipe from Scratch is exactly what you need.
This homemade orange chicken recipe is one of my favorite takeout copycat recipes I make when I’m craving Panda Express orange chicken but want a home cooked meal!
It’s made with little bites of crispy coated juicy chicken smothered in sweet and sticky orange glaze made with real orange juice!
I love making copycat recipes of all my favorite takeout items. I’ve done it with bang bang chicken, 30-minute chicken stir fry, chicken chow mein, and teriyaki chicken. It’’s easy to do and I find it always tastes better at home!
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Why You’ll Love This Recipe
- Simple ingredients. Most of what’s included you probably already have.
- Quick and easy. Ready in just 35 minutes from start to finish. Great for busy weeknights!
- Tastes better than takeout. And healthier too! It might remind you a bit of my sweet and sour chicken recipe!
- The best sauce. There is so much orange flavor in the sweet and tangy sauce.
Cooking Tips for Homemade Orange Chicken
- It’s important to let the chicken sit in the batter to give it a chance to thicken.
- Make the sauce while you wait so everything is ready when you need it.
- For lemon chicken use lemon juice instead of orange juice.
- For some heat add a sprinkle of red pepper flakes to the sauce.
- For even more orange flavor, add some orange zest.
- A heavy bottom skillet is a good idea for even heat distribution. It helps to cook the chicken evenly and prevent the sugars from burning.
If you like the sweet and savory combination in a sauce or a glaze, try my honey soy chicken thighs recipe and my honey garlic chicken too!
Orange Chicken Ingredients
- Chicken: Boneless skinless thighs cut into bite-sized pieces. I prefer the dark meat, but chicken breasts can also be used.
- Flour and cornstarch: Used as part of the batter.
- Sea salt and white pepper: For seasoning.
- Egg and water: Once added to the flour and cornstarch mixture, it forms a batter which coats the chicken, giving it a crispy texture once cooked.
- Olive oil: You’ll need some for the batter and for cooking.
For the Orange Chicken Sauce
- Olive oil: Brings the sauce ingredients together.
- Garlic and ginger: Both are aromatic and a signature combination in Asian-inspired dishes.
- Sugars: I use both white and brown sugar for sweetness, but the brown sugar adds extra depth of flavor.
- Orange juice: You can use freshly squeezed or your favorite storebought brand. Just as long as it’s pure orange juice!
- White vinegar and soy sauce: The vinegar gives the “sour” tangy flavor and the soy sauce provides an umami flavor and darker color.
- Water and cornstarch: For thickening the sauce.
See the recipe card for the full information on recipe ingredients and quantities.
How to Make Orange Chicken
Step 1: In a large bowl, mix the flour, cornstarch, salt, and pepper. Then, add the egg, water, and oil. Whisk until everything is combined.
Step 2: Add the chicken pieces to the batter, toss to make sure all the pieces are fully coated, and let that sit for 15 minutes. Now is a great time to make the sauce.
Step 3: Heat oil in a wok or heavy bottom skillet over medium-high heat. Add the battered chicken in batches to not overcrowd the pan. You want to leave room in between each one so that each piece gets nice and crispy. Cook for 5-7 minutes, until the chicken is cooked through.
Step 4: Transfer any cooked chicken to a paper-towel lined plate and repeat until all the chicken is cooked.
How to Make Orange Chicken Sauce
Step 1: Heat oil in a separate skillet over medium heat. Sauté the garlic and ginger for 1 minute, stirring constantly so it doesn’t burn.
Step 2: Pour in the orange juice, sugars, vinegar, and soy sauce. Give that a good stir.
Step 4: In a small mixing bowl, whisk the cold water and cornstarch together. Mix the cornstarch slurry into the skillet and stir continuously until the sauce thickens.
Step 5: Toss the cooked chicken back into the skillet and coat it in the sauce.
Recipe FAQs
No! Traditional orange chicken is made with thin slices of chicken that doesn’t have a coating. It’s also not made with orange juice, but instead dried orange peel. This is the homemade version of the American takeout classic!
Keep leftovers in an airtight container in the fridge for up to 2 days.
If you’ve only got a bit to reheat, you can simply microwave it. If it’s a larger portion, you can reheat it in a skillet on the stove. You may need to add a splash of orange juice to help loosen up the sauce. It thickens as it sits.
More Copycat Recipes
- Panera Broccoli Cheese Soup
- Copycat In and Out Burgers
- Copycat Chicken Gnocchi Soup
- Best Crunchwrap Supreme
More Easy Chicken Recipes
- Chicken Wings Recipe
- Juicy Chicken Thighs Spanish Rice Recipe
- 30-minute Bang Bang Chicken Recipe in Air Fryer
- Sweet and Sour Chicken with Pineapple and Peppers
- Chicken Stir Fry with Noodles (Korean Funchoza Recipe)
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📖 Recipe
Easy Orange Chicken Recipe from Scratch (Panda Express Copycat)
Equipment
Ingredients
Orange Chicken Ingredients For Batter
- 2 lb chicken thighs boneless, skinless cut into bite size pieces
- 1 ½ cup flour
- 1 cup cornstarch
- 1 tablespoon sea salt
- 1 teaspoon white pepper
- 1 egg
- 1 ½ cup water
- 2 tablespoons olive oil or avocado oil, plus more for frying
Orange Chicken Sauce
- 2 tablespoon olive oil or avocado oil
- 2 tablespoons garlic finely chopped
- 1 teaspoon ginger finely chopped
- ½ cup sugar
- ½ cup brown sugar
- ½ cup orange juice freshly squeezed or store bought
- ½ cup white distilled vinegar
- 4 tablespoons soy sauce
- 4 tablespoons water cold
- 4 tablespoons cornstarch
Instructions
- For the Batter: In a large mixing bowl, whisk together flour, cornstarch, salt, and white pepper until well combined. Add the egg, water, and olive oil, mixing until the batter is smooth and lump-free. Fold in the chicken thigh pieces, ensuring each piece is fully coated. Let the chicken rest so it absorbs the flavors.
- Prep Before Cooking: While the chicken marinates, gather and prepare all of the orange chicken sauce ingredients. Having everything prepped ahead makes the cooking process faster and prevents burning.
- Frying the Chicken: Heat enough olive oil in a wok or heavy skillet to submerge the chicken. Working in batches, carefully add the coated chicken pieces, making sure not to overcrowd the pan. Fry until golden and cooked through, stirring occasionally. Transfer each batch to a paper towel–lined plate and repeat until all chicken is fried.
How to Make Orange Chicken Sauce
- Making the Orange Sauce: In the different skillet, warm a little olive oil over medium heat. Add finely chopped garlic and finely chopped ginger, sautéing until fragrant. Stir in the orange juice, granulated sugar, and brown sugar until dissolved. Pour in the white distilled vinegar and soy sauce, mixing well.
- Thickening the Sauce: Whisk cold water with cornstarch in a small bowl to create a slurry. Slowly pour the slurry into the skillet while stirring continuously. Let the sauce simmer until it thickens into a glossy, smooth coating.
- Combine and Serve: Return the fried chicken to the skillet and toss until every piece is coated in the sticky orange sauce. Finish with black pepper or sesame seeds and serve with your favorite sides.
Notes
- Cut the chicken evenly so it cooks at the same speed and gets perfectly crispy in the oil.
- Don’t skip the rest time! Letting the chicken sit in the seasoned batter helps the coating stick better and fry up extra crunchy.
- Cook the chicken in batches to avoid overcrowding — crowding drops the oil temperature and makes the coating soggy.
- Prep the sauce ingredients beforehand. The sauce cooks fast, so having everything measured and ready prevents burning the garlic or over-reducing the liquid.
- Adjust sweetness or tanginess by adding more brown sugar for a sweeter glaze or more vinegar for extra tang.
- For extra orange flavor, add a little orange zest to the sauce while it simmers.
- Cornstarch slurry thickens quickly — stir constantly to keep the sauce smooth and glossy.
- Serve immediately for maximum crispiness. The chicken absorbs sauce over time, which softens the coating (still delicious, just less crunchy!).
Nutrition
Quote of the Day
Happy Cooking!
Braeleigh
Turned out great. The breading is like fried chicken. The sauce was a little thick but still scrumptious.
Munchkin Time
Thank you Braeleigh!