You may never order takeout again with this Chinese Takeout Orange Chicken recipe on hand. This Asian chicken is a quick, easy, and delicious 30 minute meal that doesn’t require a culinary degree to make. Just season and coat the chicken, cook it, make the sticky orange chicken sauce, and combine.

Plus, this homemade orange chicken recipe can be pan-fried, air fried, or baked. It’s a tasty lunch or dinner that can be served alongside a variety of sides including rice, noodles, veggies, salad, and dumplings.

Why You'll Love This Chinese Orange Chicken

• Easy weeknight dinner. This orange chicken recipe is great for busy weeknights. In just half an hour you can have a hot, fresh, nutritious meal on the table, using mostly ingredients you likely already have on hand — especially if you do Asian cooking at home!
• Healthier than Chinese takeout. Craving takeout but on a budget or trying to change a habit? Make this from scratch instead using this easy Panda Express Chinese orange copycat recipe. Plus, it’s healthier than takeout because the chicken in our recipe isn’t deep fried — you can either pan fry, bake, or air fry it!
• It makes the best leftovers and great for meal prep. If you usually have a hard time getting your family (or yourself) to eat leftovers and find yourself tossing out entire untouched containers of dinners past on fridge cleanout day, this recipe is for you. This recipe tastes just like Chinese takeout orange chicken (if not better!) and your whole family will be fighting over the remnants – that is, if there is any left.

Ingredient Notes

To make this delicious Orange Chicken, you will need the following ingredients (full measurements in recipe card below):

• chicken - we used thighs because they are more tender than breast and is what is typically used in Chinese chicken stir fries. You can use chicken breast as well, depending on your preference.
• salt and pepper
• eggs - to coat the chicken and allow the cornstarch to stick well to it.
• cornstarch - you will need cornstarch to coat the chicken and give it its crispy coating. You also need cornstarch in the sauce to help thicken it.
• garlic - using freshly minced garlic will result in the most flavorful sauce, but if you need to, you can use the pre-minced version from the grocery store. Use a half or whole teaspoon of minced garlic per clove of garlic that the recipe calls for.
• ginger - if you can’t find ginger in the store, don’t have the means to grate it yourself, or want to save even more preparation time, you can use store-bought grated ginger. It usually comes in a squeeze tube.
• orange juice - whether you use a pulpy orange juice or not is up to you! For this sauce, a pulpless orange juice works best, but if all you have on hand is juice with pulp, you can strain it or leave it as-is. Also, make sure you’re using real orange juice and not an “orange-flavored'' drink – there’s a big difference between the two and using orange drinks will change the recipe quite a bit.
• soy sauce - use low-sodium soy sauce if you’re watching your sodium intake or use coconut aminos for a soy-free orange chicken sauce!
• white vinegar
• sugar
• sesame oil
• oil - you will also need vegetable oil if frying the chicken, or cooking spray oil if baking in the oven or cooking in the air fryer.

You will also need measuring cups and spoons, shallow bowls, mixing bowl, and skillet. You will also need a skillet, oven, or air fryer (depending on the cooking method you use).

How to Make the Best Orange Chicken (Chinese Takeout Recipe)

1. Prepare chicken. Use a paper towel to pat the chicken completely dry. Cut the chicken 1-inch cubes, and season well with salt and pepper. Set aside for 5 minutes.
2. Coat chicken. Prepare a shallow plate with beaten eggs and another with cornstarch. Dip one piece of chicken at a time into the egg wash, then evenly coat in the cornstarch.

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1. Cook. Cook the chicken on the stove, in the oven, or in the air fryer:
   • To pan fry: Heat oil in a large skillet over medium-high heat for until the hot oil shimmers, about 3-4 minutes. Fry the chicken in two batches for 6-8 minutes until golden brown and cooked through, flipping once. Transfer to a paper towel lined plate and allow the chicken to rest. 
   • To cook in the oven: Preheat oven to 375F. Place the coated chicken on a parchment-lined half sheet baking pan in a single layer. Spray with cooking oil spray. Bake until cooked through, flipping once
   • To cook in the air fryer: Place coated chicken in a single layer in the air fryer basket. Spray with cooking oil spray. Air fry at 350F for 15 minutes until golden brown. You may have to cook in batches depending on the size of your air fryer.

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How to Make Orange Chicken Sauce

1. In a small mixing bowl, combine garlic, ginger, orange juice, soy sauce, vinegar, sugar, sesame oil, and cornstarch. Whisk well until smooth.
2. In a large skillet, heat the sauce over medium heat. Heat until simmered and thickened to a desired consistency, about 3-4 minutes, stirring constantly.

Assemble

Add the chicken and toss well to coat. Garnish with green onions and serve warm.

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How to Serve

This Orange Chicken is delicious served on its own, or paired with some of my favorite takeout sides including:

• Steamed Rice
• Chinese Garlic Cucumber Salad
• Vegetarian Chow Mein
• Roasted Garlic Green Beans
• Vegetarian Fried Rice
• Asian Chopped Salad
• Pork Dumplings
• Grilled or sautéed bok choy

Storage/Freezing Instructions

How to Store

Place in an airtight container and store this Chinese chicken in the fridge for up to four days.

How to Freeze

Freeze in family size or individual portions in freezer bags for up to three months. Reheat in the oven by baking (unthawed) at 350℉ for 10-15 minutes or follow the directions for your air-fryer for an easy make-ahead meal. If you’re meal prepping, you can freeze the chicken and the sauce separately for a crispier result.

More Chinese Chicken Recipes

• 60 Chinese Takeout Recipes at Home
• Healthy Lemon Chicken
• Cashew Chicken
• Kung Pao Chicken
• General Tso's Chicken
• Mongolian Chicken

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