If you’re a fan of bold flavors and satisfying textures, you’ll absolutely love this recipe. Chang’s Orange Chicken stands out with its crispy, golden-brown chicken bites and a rich orange sauce that’s both zesty and slightly spicy. It’s quick enough for a weeknight dinner yet impressive enough for guests. Plus, making it at home means no hidden ingredients—just wholesome, flavorful goodness in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
Cornstarch
All-purpose flour
Eggs
Soy sauce
Orange juice
Orange zest
Rice vinegar
Brown sugar
Garlic, minced
Fresh ginger, grated
Red chili flakes (optional, for heat)
Sesame oil
Vegetable oil (for frying)
Green onions (for garnish)
Sesame seeds (for garnish)
Directions
In a mixing bowl, combine flour and cornstarch. In a separate bowl, beat the eggs. Dip each piece of chicken first into the egg, then coat thoroughly in the flour mixture.
Heat vegetable oil in a deep skillet or wok over medium-high heat. Fry the chicken pieces in batches until golden brown and crispy. Drain on paper towels.
In a saucepan, combine orange juice, zest, soy sauce, rice vinegar, brown sugar, garlic, ginger, red chili flakes, and sesame oil. Bring to a simmer over medium heat, stirring until the sugar dissolves.
Mix a small amount of cornstarch with water to create a slurry. Add this to the simmering sauce to thicken it to a glossy consistency.
Add the fried chicken pieces to the sauce and toss to coat evenly.
Garnish with chopped green onions and sesame seeds before serving.
Servings and timing
This recipe serves 4 people. Preparation time: 15 minutes Cooking time: 25 minutes Total time: 40 minutes
Variations
Spicy Orange Chicken: Add extra red chili flakes or a splash of sriracha to the sauce for more heat.
Healthier Version: Skip the deep-frying and bake or air-fry the chicken for a lighter meal.
Gluten-Free: Use tamari instead of soy sauce and a gluten-free flour blend for coating.
Vegetarian Alternative: Substitute chicken with cauliflower or tofu using the same preparation method.
Extra Citrus Flavor: Add a splash of lemon or lime juice along with the orange juice for a citrus twist.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a skillet over medium heat until warmed through. Avoid microwaving as it may make the chicken soggy. If needed, refresh the dish with a small splash of orange juice while reheating to maintain the sauce’s consistency.
FAQs
What kind of chicken is best for orange chicken?
Boneless, skinless chicken thighs are preferred for their juiciness and flavor, but chicken breasts also work well if you prefer leaner meat.
Can I make this recipe ahead of time?
You can prepare the sauce ahead and store it in the refrigerator. Fry the chicken fresh for best texture, then toss in the reheated sauce.
How do I get the chicken extra crispy?
Double-fry the chicken or let it rest for a few minutes after the first fry, then refry until deeply golden.
Can I use bottled orange juice?
Fresh orange juice is best for flavor, but bottled can be used in a pinch. Just be sure it’s not from concentrate and doesn’t contain added sugar.
Is Chang’s Orange Chicken spicy?
The original recipe has a mild heat. Adjust the chili flakes based on your spice preference.
What vegetables pair well with this dish?
Steamed broccoli, snow peas, or bell peppers complement the orange sauce beautifully.
Can I freeze orange chicken?
Yes, freeze the sauce and cooked chicken separately. Reheat the chicken in the oven and simmer the sauce before combining.
How can I thicken the sauce?
A cornstarch slurry (cornstarch mixed with water) will thicken the sauce quickly and effectively.
What’s the best way to serve orange chicken?
Serve over steamed rice or fried rice, and add a side of stir-fried veggies for a complete meal.
Is this recipe similar to takeout orange chicken?
Yes, it closely replicates the popular restaurant-style dish but uses fresher, more customizable ingredients.
Conclusion
Chang’s Orange Chicken is the perfect combination of crispy, flavorful chicken and a tangy-sweet orange sauce that satisfies every craving. Whether you’re recreating your favorite takeout meal or trying it for the first time, this dish delivers on all fronts—flavor, texture, and comfort. Try it today and make it a regular on your home menu.
Chang’s Orange Chicken is a crispy and flavorful Asian-American dish featuring golden-fried chicken tossed in a sweet, tangy, and slightly spicy orange glaze. It’s a homemade takeout favorite that’s perfect for both weeknight meals and special occasions.
Author:Catherine
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:4 servings
Category:Main Course
Method:Frying
Cuisine:Asian-American
Diet:Halal
Ingredients
1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1/2 cup cornstarch (plus 1 tbsp for slurry)
1/2 cup all-purpose flour
2 large eggs, beaten
1/2 cup orange juice (preferably fresh)
1 tbsp orange zest
2 tbsp soy sauce
1 tbsp rice vinegar
1/4 cup brown sugar
2 cloves garlic, minced
1 tsp fresh ginger, grated
1/2 tsp red chili flakes (optional)
1 tsp sesame oil
Vegetable oil, for frying
2 tbsp water (for cornstarch slurry)
2 green onions, chopped (for garnish)
1 tsp sesame seeds (for garnish)
Instructions
In a bowl, combine flour and 1/2 cup cornstarch. In another bowl, beat the eggs.
Dip each chicken piece into the egg, then coat thoroughly in the flour-cornstarch mixture.
Heat vegetable oil in a deep skillet or wok over medium-high heat. Fry the chicken in batches until golden brown and crispy. Drain on paper towels.
In a saucepan, combine orange juice, orange zest, soy sauce, rice vinegar, brown sugar, garlic, ginger, red chili flakes (if using), and sesame oil. Bring to a simmer over medium heat, stirring until sugar dissolves.
Mix 1 tbsp cornstarch with 2 tbsp water to make a slurry. Add to the simmering sauce and stir until thickened and glossy.
Add the fried chicken pieces to the sauce and toss to coat evenly.
Garnish with chopped green onions and sesame seeds before serving.
Notes
For extra crispy chicken, double-fry the pieces.Use fresh orange juice for the best flavor.To make it spicier, add extra chili flakes or a splash of sriracha.Store leftovers in an airtight container in the fridge for up to 3 days.To reheat, use a skillet instead of the microwave to retain crispiness.
