Orange chicken is crisp, golden bite-size chicken tossed in a sticky sauce of orange juice, ginger and garlic, and it is one of the most popular Chinese-American dishes for a weeknight dinner. This version is sized for two and made in a single skillet. Instead of a pot of deep-frying oil, the chicken is shallow-fried in a thin layer of oil in two quick batches, and the sauce is a half batch that comes together in a couple of minutes. The key to the crunch is a firm coating of cornstarch that you press on and then shake off. I kept the steps simple so it fits a regular weeknight, and the whole dinner is ready in about 35 minutes.
Why you’ll like it
- No deep frying: a thin layer of oil in one skillet is all you need.
- Made for two: about three quarters of a pound of chicken and half a batch of sauce means no leftovers to manage.
- Crisp and glossy: a cornstarch crust holds up under a sauce that clings to every piece.
- Bright orange flavor: real orange juice and zest, balanced with rice vinegar, ginger and a little soy sauce.
- Quick: about 35 minutes from the first cut of chicken to the table.
What is orange chicken?
People often ask what orange chicken is made of. At its simplest, it is bite-size pieces of chicken that are coated, fried until crisp and then tossed in a sweet-and-tangy sauce based on orange juice. The sauce usually includes sugar, vinegar, soy sauce, ginger and garlic, and it is thickened with cornstarch so it turns glossy and clings. The dish is usually served over rice.
The recipes I looked at differ mainly in how they cook the chicken. Some deep-fry it, and some shallow-fry it in a large pan so you do not need much oil. This version follows the shallow-fry approach, because it is easier to manage at home and works well for a small batch.
What makes it work
A cornstarch crust. Tossing the chicken with a little soy sauce, ginger and cornstarch makes a sticky coating that acts like glue. A second coat of cornstarch builds the crust that turns crisp in the pan.
Press and shake. Picking up a few pieces and pressing them in your fist packs the cornstarch onto the chicken. Shaking off the excess in a colander leaves a thin, even coating instead of a thick, gummy one.
A hot pan and no crowding. The chicken should sizzle the moment it touches the oil. Frying half at a time keeps the oil hot and lets each piece brown instead of steam.
A sauce that is not too sweet. Orange juice, zest, rice vinegar and ginger give the sauce brightness, and three tablespoons of sugar keep it balanced rather than syrupy.
Thickening off the heat quickly. A small amount of cornstarch thickens the sauce in about 2 minutes. Pull the pan as soon as the sauce coats a spoon, and toss the chicken in at the last moment so the crust stays crisp.
Zest at the end. Stirring in the orange zest after the sauce thickens keeps its fresh, fragrant oils from cooking off.
How it’s sized for two
Most orange chicken recipes serve four or more and need several batches of frying. This one is roughly half of a four-serving recipe: twelve ounces of chicken, half a cup of orange juice and three tablespoons of sugar. Because the batch is smaller, the whole recipe fits a ten-inch skillet, and the chicken fries in just two rounds with a light layer of oil.
The sauce is scaled the same way. Half a cup of orange juice reduces and thickens fast, so there is enough to coat all of the chicken and a little left to spoon over the rice, without a pool of sauce at the bottom of the pan.
Ingredients for orange chicken
Exact amounts are in the recipe card below. Here is what each one does and how to choose it.
- Chicken: boneless, skinless thighs stay a little juicier, and breasts work well too. Cut them into even pieces about an inch wide so they cook at the same speed.
- Cornstarch: used three ways, to coat the chicken, to glue the first layer on and to thicken the sauce. Measure carefully for each.
- Soy sauce: seasons the chicken and adds savory depth to the sauce.
- Ginger and garlic: use fresh ginger and garlic, finely grated or minced, for the cleanest flavor.
- Orange juice and zest: squeezed from fresh oranges or good bottled juice. Zest the orange before you juice it.
- Rice vinegar and sugar: the vinegar brightens the sauce and the sugar rounds it out.
- Vegetable oil: any neutral oil with a high smoke point works for shallow frying.
- Green onion, sesame seeds and rice: to finish and serve.
How to make orange chicken
- Whisk the sauce ingredients in a small bowl.
- Toss the chicken with soy sauce, ginger, pepper and cornstarch, then coat it in more cornstarch.
- Press the coating on and shake off the excess.
- Fry the chicken in two batches, 2 minutes per side, until deep golden.
- Cook the garlic, add the sauce and simmer for 2 minutes until thick.
- Stir in the zest, toss in the chicken and check that it is cooked through.
- Serve over rice.
Step-by-step notes
The sauce first. Whisk the cornstarch and soy sauce until there are no lumps, then add the orange juice, water, rice vinegar, sugar, salt and ginger. Making the sauce ahead means you can pour it in the moment the pan is ready. Keep the garlic and zest aside.
Coating the chicken. In a large bowl, toss the chicken with the soy sauce, ginger, pepper and the cornstarch for mixing until the pieces turn sticky. Then add the cornstarch for coating and toss until every piece is covered, separating any that stick together.
Pressing and shaking. Pick up a few pieces at a time and press them in your fist, then place them in a colander. When all of the pieces are in, shake the colander so the excess drops through. This gives a thin crust that fries up crisp.
Frying. Heat the oil in a ten-inch skillet over medium-high heat until a piece of chicken sizzles right away. Fry half the chicken in a single layer, turning once, for 2 minutes per side, until deep golden. Move it to a paper towel-lined plate and repeat with the rest.
Making the sauce. Pour off all but a tablespoon of the oil. Return the pan to medium heat, add the garlic and stir until fragrant. Stir the sauce, pour it in and simmer for 2 minutes. It is ready when it coats the back of a spoon. Stir in the orange zest.
Tossing. Add the chicken and toss quickly so each piece is coated. Cut into the largest piece to check that it is white all the way through, which means it has reached 165°F. Serve right away.
Tips for the best orange chicken
- Dry the chicken first. Pat it dry before coating so the cornstarch sticks evenly.
- Cut even pieces. Similar sizes cook at the same speed, so nothing is raw inside or overdone.
- Do not crowd the pan. Overcrowding drops the oil temperature and makes the coating soft.
- Keep the sauce ready. Once the chicken is fried, you want to finish quickly, so measure everything first.
- Toss at the last moment. The crust softens a little in the sauce, so serve right away.
- Taste the sauce. Add a pinch of salt if it tastes too sweet, or a splash of vinegar if you want it brighter.
Variations
- Add heat: stir a pinch of red chili flakes into the sauce.
- Use chicken breast: it cooks slightly faster, so check one piece early.
- Add vegetables: serve with steamed or stir-fried broccoli, or toss a handful of sliced bell pepper into the pan before the sauce.
- Less sugar: reduce the sugar slightly if your oranges are very sweet.
How to serve it
Spoon the chicken and sauce over a bowl of hot white rice and finish with sliced green onion and sesame seeds.
- With rice: plain white rice is the classic partner for the glossy sauce.
- With vegetables: a side of steamed broccoli or green beans adds freshness.
- For a bigger spread: pair it with our simple chicken stir fry for two for a casual takeout-style night at home.
- For a rice-based meal: our one pot chicken and rice for two is another easy option.
Storage and reheating
Keep leftovers in an airtight container in the refrigerator for up to 2 days. Refrigerate them within 2 hours of cooking. Reheat in a skillet or an air fryer until hot to help the coating regain some crispness; the microwave works but will leave the pieces softer.
Crisp edges, a glossy orange sauce and a bowl of rice. Plate it up, add a little extra sauce and enjoy dinner together.
Frequently asked questions
What is orange chicken made of?
It is made of bite-size pieces of chicken coated in cornstarch and fried until crisp, then tossed in a sauce of orange juice, sugar, vinegar, soy sauce, ginger and garlic that is thickened with cornstarch.
Is orange chicken healthy or unhealthy?
Because the chicken is fried and the sauce contains sugar, orange chicken is more of a treat than an everyday meal. Shallow frying uses less oil than deep frying, and serving it with steamed vegetables makes the plate more balanced.
Can I make orange chicken without deep frying?
Yes. This recipe shallow-fries the chicken in a thin layer of oil in a skillet, in two batches, so you do not need a pot of oil.
What can I serve with orange chicken?
Plain white rice is the classic choice, with steamed broccoli or green beans on the side for freshness.
How do I keep the chicken crispy in the sauce?
Press and shake off the cornstarch for a thin crust, fry until deep golden, thicken the sauce first and toss the chicken in only at the last moment. Serve right away.
Print
Orange Chicken for Two
- Total Time: 35 minutes
- Yield: 2 servings
Description
Crisp bite-size chicken tossed in a glossy orange-ginger sauce, made in one skillet and sized for two.
Ingredients
- 12 ounces boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 tablespoon soy sauce, for the chicken
- 1/4 teaspoon grated fresh ginger, for the chicken
- 1/8 teaspoon black pepper
- 1 tablespoon cornstarch, for mixing
- 1/3 cup cornstarch, for coating
- 1/3 cup vegetable oil, for frying
- 1/2 cup orange juice
- 1 teaspoon orange zest
- 2 teaspoons cornstarch, for the sauce
- 1 tablespoon water
- 1 tablespoon rice vinegar
- 3 tablespoons sugar
- 1 tablespoon soy sauce, for the sauce
- 1/8 teaspoon salt
- 1/2 teaspoon grated fresh ginger, for the sauce
- 1 garlic clove, finely minced
- 1 green onion, thinly sliced, for serving (optional)
- 1 teaspoon sesame seeds, for serving (optional)
- cooked white rice, for serving
Instructions
- In a small bowl, whisk the 2 teaspoons cornstarch for the sauce with the soy sauce for the sauce until smooth. Whisk in the orange juice, water, rice vinegar, sugar, salt and the 1/2 teaspoon ginger. Set aside, along with the garlic and orange zest.
- In a large bowl, toss the chicken with the soy sauce for the chicken, the 1/4 teaspoon ginger, the pepper and the 1 tablespoon cornstarch for mixing until the pieces are sticky. Add the 1/3 cup cornstarch and toss to coat every piece, separating any that stick together.
- Pick up a few pieces at a time and press them in your fist so the cornstarch sticks. Place them in a colander and shake off the excess.
- Heat the oil in a 10-inch skillet over medium-high heat until a piece of chicken sizzles right away. Fry half the chicken, without crowding, for 2 minutes per side, until deep golden and crisp. Move it to a paper towel-lined plate and repeat with the remaining chicken.
- Pour off all but 1 tablespoon of the oil. Return the pan to medium heat, add the garlic and cook until fragrant, stirring. Give the sauce a stir, pour it in and simmer for 2 minutes, until it thickens enough to coat a spoon. Stir in the orange zest.
- Add the chicken to the pan and toss quickly to coat. Cut into the largest piece to check that it is white all the way through (165°F).
- Serve right away over cooked rice, topped with the green onion and sesame seeds if you like.
Notes
Equipment: 10-inch non-stick or heavy skillet, large bowl, colander or sieve, paper towel-lined plate, tongs, small bowl for the sauce
- Press the cornstarch firmly onto the chicken and shake off the excess for a thin, crisp crust.
- Fry in two batches so the pieces do not steam.
- Toss the chicken in the sauce at the last moment; the crust softens a little as it sits.
- Chicken thighs stay a little juicier than breasts, but both work.
- Doneness: The chicken is done when each piece is deep golden and crisp on the outside and white all the way through (165°F).
- Doneness: The sauce is ready when it coats the back of a spoon.
- Keep leftovers in an airtight container in the refrigerator for up to 2 days, and reheat in a skillet or air fryer until hot.
- Cook the chicken until it is white all the way through (165°F).
- Refrigerate leftovers within 2 hours.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Chinese-American
