Sticky Orange Chicken Recipe
Sticky Orange Chicken is the ultimate comfort food with a bold, zesty twist. Tender bites of crispy chicken are coated in a glossy, sweet and tangy orange sauce that’s loaded with flavor.
This takeout-style favorite is easy to make at home and hits all the right notes: crispy, sticky, citrusy, and savory. Perfect for a quick weeknight dinner or a cozy weekend indulgence.
Ingredients
For the chicken:
1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-size pieces
½ cup cornstarch
2 eggs, beaten
1 cup all-purpose flour
Oil, for frying (vegetable or canola)
Salt and pepper, to taste
For the orange sauce:
1 cup orange juice (freshly squeezed preferred)
¼ cup soy sauce
⅓ cup brown sugar
2 tablespoons rice vinegar
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
1 tablespoon garlic, minced
1 tablespoon ginger, minced
½ teaspoon red pepper flakes (optional for heat)
Zest of 1 orange
For garnish:
Sesame seeds
Sliced green onions
Orange zest (optional)
Instructions
1. Prepare the chicken
Season the chicken pieces with a little salt and pepper. Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with cornstarch. Dredge each piece of chicken in flour, dip in egg, then coat in cornstarch. This double coating gives the chicken a crispy shell that holds up to the sticky sauce.
2. Fry until golden
Heat about 2 inches of oil in a deep skillet or wok to 350°F (175°C). Fry the coated chicken in batches for 4–5 minutes, or until golden brown and fully cooked. Transfer to a paper towel-lined plate to drain excess oil.
3. Make the sauce
In a saucepan over medium heat, add a splash of oil and sauté garlic and ginger for about 1 minute until fragrant. Add orange juice, soy sauce, brown sugar, rice vinegar, and orange zest. Stir to combine and bring to a simmer. Mix cornstarch slurry and slowly pour it into the simmering sauce while whisking. Let the sauce cook until it thickens into a glossy glaze, about 2–3 minutes.
4. Coat the chicken
Add the crispy chicken to the sauce and gently toss to coat each piece thoroughly. Let it sit in the sauce for a minute or two so it absorbs the flavor and becomes deliciously sticky.
5. Serve
Spoon the saucy chicken over steamed rice, and garnish with sesame seeds and green onions. A sprinkle of fresh orange zest on top enhances the citrusy aroma.
Cooking Tips
Orange juice: Freshly squeezed orange juice will give you the brightest flavor, but bottled works in a pinch. Add a splash of orange liqueur (like Grand Marnier) for a more complex twist.
Frying tip: Avoid overcrowding the pan while frying to keep the oil temperature stable and ensure crispiness.
Make it lighter: For a healthier version, skip the deep-frying and sauté the chicken in a little oil or bake until golden before tossing in the sauce.
Spice level: Adjust the red pepper flakes or omit them completely if you prefer a milder dish. Add sriracha for more intense heat.
Serving Suggestions
Serve over steamed jasmine or basmati rice to soak up every drop of sauce
Pair with stir-fried vegetables like broccoli, snap peas, or bell peppers
Add orange chicken to lettuce wraps for a light, crunchy bite
Make it a combo plate with egg rolls and a fresh cucumber salad
Sprinkle toasted cashews or peanuts on top for extra crunch
Sticky Orange Chicken is the kind of dish that turns any dinner into a celebration—simple to prepare, packed with flavor, and just the right amount of sticky-sweet goodness.
