Name: Ultimate Easy Orange Chicken in 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Chinese-American
Ingredients: For the Chicken; 1 lb skinless boneless chicken thighs, cut into bite-size pieces; 1/4 cup cornstarch (or potato starch); 1/3 cup vegetable oil (or any neutral oil); For the Sauce; 1 cup orange juice, freshly-squeezed (pulp removed); 2 tbsp white vinegar (or rice vinegar / apple cider vinegar); 6 tbsp brown sugar; 2 tbsp regular soy sauce (or light soy sauce); 2 garlic cloves, minced; 1/4 tsp ginger powder (or grated ginger); 1 tbsp cornstarch (or potato starch / tapioca starch); 1/2 tsp red chili flakes (optional); Optional Garnishes; 1/2 green onion, finely chopped; 1 tbsp orange zest, grated; 1 tsp sesame seeds, toasted

Description

Crispy, golden chicken tossed in a sweet-and-tangy orange sauce made with fresh orange juice, garlic, and ginger. This quick & easy orange chicken is ready in about 30 minutes and tastes like your favorite takeout—only fresher and family-friendly.

Ingredients

Scale

For the Chicken

1 lb skinless boneless chicken thighs, cut into bite-size pieces

1/4 cup cornstarch (or potato starch)

1/3 cup vegetable oil (or any neutral oil)

For the Sauce

1 cup orange juice, freshly-squeezed (pulp removed)

2 tbsp white vinegar (or rice vinegar / apple cider vinegar)

6 tbsp brown sugar

2 tbsp regular soy sauce (or light soy sauce)

2 garlic cloves, minced

1/4 tsp ginger powder (or grated ginger)

1 tbsp cornstarch (or potato starch / tapioca starch)

1/2 tsp red chili flakes (optional)

Optional Garnishes

1/2 green onion, finely chopped

1 tbsp orange zest, grated

1 tsp sesame seeds, toasted

Cook Mode Prevent your screen from going dark

Instructions

1. Cut the chicken into bite-sized pieces and pat dry.

2. Toss chicken with 1/4 cup cornstarch until evenly coated.

3. Heat oil in a large skillet over medium-high heat.

4. Fry chicken in batches until golden and cooked through (about 4–5 minutes per side).

5. Transfer chicken to a paper-towel-lined plate.

6. Whisk orange juice, vinegar, brown sugar, soy sauce, garlic, ginger, 1 tbsp cornstarch, and chili flakes (if using) until smooth.

7. Pour sauce into a clean skillet over medium heat and simmer, stirring, until thick and glossy (about 3–5 minutes).

8. Add fried chicken to the sauce and toss until fully coated.

9. Simmer 1–2 minutes so the sauce clings to the chicken.

10. Garnish with green onion, orange zest, and sesame seeds. Serve with rice or noodles.

Notes

For extra crispiness, cook chicken in batches and avoid overcrowding the pan.

For a kid-friendly version, skip the red chili flakes.

Swap chicken thighs for chicken breast if you prefer leaner meat.

Add broccoli or bell peppers for extra color and nutrition.

Store leftovers in the fridge up to 3 days; reheat in a skillet for best texture.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Pan-Fry
Cuisine: Chinese-American

Nutrition

Serving Size: 1 serving (about 1/4 recipe)
Calories: 420
Sugar: 20 g
Sodium: 620 mg
Fat: 18 g
Saturated Fat: 3.5 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 1 g
Protein: 28 g
Cholesterol: 115 mg