Restaurant Style Orange Chicken

Alright you guys, seriously, this orange chicken tastes exactly like the best orange chicken you’ve ever had at any restaurant. I was very, very, very skeptical at first because I’ve never fried meat before and I was afraid it would turn out terribly. Kramer was adamant about having me make orange chicken that would remind me him Chinese take-out, though, and I couldn’t let him down! It was perfectly crispy and crunchy and the sauce was right on point; sweet and tangy and with a little bit of heat.

I honestly can’t emphasize how good this orange chicken is. You won’t be able to stop eating it, and it heats up great in the microwave as leftovers the next day. This orange chicken is a revelation. Tell your friends and family! You are bound to be the most popular person on the block as soon as you cook up some of this in your house.

Restaurant Style Orange Chicken
Your ingredients.

Restaurant Style Orange Chicken
Mix together the chicken, egg, salt, pepper, and 1 tablespoon of canola or vegetable oil, then add in 1/2 cup of cornstarch and 1/4 cup all-purpose flour.

Restaurant Style Orange Chicken
Heat enough vegetable or canola oil in a pot or a wok (about an inch deep in the pot) for about 5 minutes over high heat.

Restaurant Style Orange Chicken
Turn the heat to medium-high and fry the chicken in small batches so it cooks evenly. Fry for about 8 minutes for each batch.

Restaurant Style Orange Chicken
Remove the chicken from the oil with a slotted spoon and allow to drain on a paper towel until ready to use. It’s okay if it cools a bit; it’ll get reheated when you add it to the sauce.

Restaurant Style Orange Chicken
In a bowl, combine the minced ginger, two cloves of garlic, crushed red pepper, green onions, 1 tablespoon rice wine vinegar, and sesame oil.

Restaurant Style Orange ChickenRestaurant Style Orange Chicken
In one more bowl, zest your orange.

Restaurant Style Orange Chicken
Combine the orange zest with the soy sauce, five tablespoons of sugar, five tablespoons of white wine vinegar, and the juice of 2 oranges.

Restaurant Style Orange Chicken
In another pot, stir fry the onion and ginger mixture for five minutes.

Restaurant Style Orange Chicken
Add the orange juice mixture to the onions and bring to a light boil.

Restaurant Style Orange Chicken
Combine 1/4 cup of water with 1 tablespoon of cornstarch.

Restaurant Style Orange Chicken
Add it to the sauce and stir until it starts to thicken, but be careful not to let it get too thick or burned! It shouldn’t take more than 3-4 minutes.

Restaurant Style Orange Chicken
Add in the fried chicken and toss in the sauce until covered and the sauce is thick like molasses (like it is when you have it at a restaurant).

Restaurant Style Orange Chicken
Serve with rice (or with broccoli if you are trying to make up for eating fried food, like me) and enjoy! You won’t believe your taste buds!

Restaurant Style Orange Chicken

5.0 from 2 reviews
Restaurant Style Orange Chicken
Cook time: 
Total time: 
Serves: 4
Orange Chicken
  • 2 pounds chicken breasts, cut into bite-sized pieces
  • 1 egg
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon canola or vegetable oil
  • ½ cup cornstarch
  • ¼ cup all-purpose flour
  • oil for frying, enough to fill a pot or wok with 1 inch of oil
  • 1 tablespoon ginger, minced (or 1 teaspoon ground ginger)
  • 2 cloves garlic, minced
  • 1 teaspoon crushed red pepper (1½ teaspoon if you like it 1extra spicy)
  • ¼ cup green onion, sliced (about 3 or 4 green onions)
  • 1 tablespoon rice wine vinegar
  • ½ teaspoon sesame oil
  • ¼ cup water mixed with 1 tablespoon cornstarch
  • 5 tablespoons soy sauce
  • 5 tablespoons granulated sugar
  • 5 tablespoons rice wine vinegar
  • zest of 1 orange
  • juice of 2 oranges
  1. Cut the chicken into bite-sized pieces. Combine with the egg, salt, pepper, and 1 tablespoon of oil. Add in the cornstarch and flour (I found it easiest to mix this together with [clean] hands).
  2. In a wok or a pot, heat enough canola or vegetable oil for frying (about an inch deep in the pot/wok) over high heat for 5 minutes, then turn the heat down to medium-high. Add the chicken to the oil in batches, cooking each batch for about 8-10 minutes until cooked through (take one piece out and slice it open to check that it's cooked). Remove the chicken from the oil with a slotted spoon and allow to drain on a plate covered lined with paper towels. Set aside until ready to toss in the sauce. It's okay if the chicken cools a bit; it'll get heated up again.
  3. In a separate pot, add in the ginger, garlic, crushed red pepper flakes, green onions, 1 tablespoon of rice wine vinegar, and ½ teaspoon of sesame oil. Stir fry for about five minutes, until fragrant. Combine the sauce ingredients and add them to the onion mixture. Bring everything to a light boil, then add in the 1 tablespoon of cornstarch mixed with ¼ cup of water. Heat everything until is starts to thicken a bit, about 3-4 minutes, then add in the fried chicken pieces. Toss to coat, and cook for another 3 or 4 minutes until the sauce is as thick as you'd like it to be. Serve with rice and/or vegetables.
Adapted From


72 Responses

  1. April says:

    Yum! We’ll be having this for supper tonight!

  2. Amy says:

    Mmm, that looks amazing. I love orange chicken!

  3. Krystle says:

    Yum! Those pictures are gorgeous! Orange chicken is def a favorite of mine.

  4. Mom says:

    Sydney, that is excellent. I would never attempt that, it looks like you bought it Great job!

  5. ingrid says:

    Holy smokes! That looks better than take out! Love the photos of the spices sitting in the bowl. Yum! I’m going to be making this soon!

    Thanks Kramer for insisting! :)

  6. Bill Peschel says:

    I love this dish so much I tried to recreate in my kitchen. It was fine, but I’ve been looking for a recipe as well. Thank you!

  7. Laura L. says:

    This looks incredible. I am definitely saving this one to make soon.

  8. Jane M says:

    This meal came out great. I made my batter looser than yours, I added water. To me it was just too dry to get the chicken coated – the 1 egg and 1 TBSP of oil just made it so so dry and not runny. Anyway this meal was a HOMERUN and a keeper – my husband LOVED it! Thanks!

  9. Lori says:

    That looks amazing!

  10. jo says:

    After looking at your pics I just realized that I’ve not had this dish for ages and ages. Looks so yummy and love how you posted the entire process with pictures.

  11. will says:

    That site also has a really excellent General Tso’ recipe, #52488.

  12. SpiritualNurse says:

    Oh, nom nom nom!!! Looks sooo good!

  13. Sherry says:


    Hi, I made this for dinner. I have one picky eater so I seved the sauce seperatly from the chicken and everyone added it to taste. Wow was it good. The picky eater ate chicken and BBQ sause. The rest of us gobbled up the chicken with orange sauce and rice and broccoli. Thank you for an excellent recipe.

  14. Rachael says:

    Just made it – deeeeeeeeeeeeeeelicious!

  15. gaga says:

    Wow,that looks fantastic! Better than restaurant orange chicken :)

  16. Thank you so much for this recipe. It is delicious and easier than people would think. I am going to feature as an adapted recipe on my blog coming soon at Thank you so much!! It’s better than take-out and it was insanely good the next day for lunch at work. Thanks again.

  17. Kim says:

    This is an amazing dish! My husband and I have made it twice now and this is a keeper. Very tasty! Thanks!

  18. Katerina says:

    So I literally just made this, I’m waiting for the rice to boil. I really don’t think that the chicken will last that long, lol. This was so easy to make but it tastes like it took hours. Thank you for making this recipe so easy to follow. I ran across your blog a few days ago on food_porn because my boyfriend requested chicken and I’m definitely going to stop by again in the future.

  19. Skrike says:

    Made this last night, had my roomates and my two kids asking for more by the end of the night, better than restraunt bought chicken, and I had to substitute real oranges for clementines because thats all I had on me and it was still amazing. GREAT RECIPE! Thanks!

  20. Ariel says:

    Wow! I made this last night and it came out AMAZING!
    Definitely a keeper.

  21. hannah says:

    they look so delicious i feel like licking off the screen! b: I’m definitely trying these out soon since I’m such a fan of sweet and sour pork!

  22. Kat says:

    I could not believe how well this recipe turned out. Thank you so much for posting it!

  23. […] *Recipe adapted from Recipe Zaar and Crepes of Wrath […]

  24. Megan says:

    I’ve made this the traditional way and it’s fantastic, but my boyfriend is diabetic and I was wondering if I could substitute baking Splenda for the sugar. Do you think it would work? I want him to try this!

    • Sydney says:

      Megan: If you do that, try adding about half of the sugar and seeing how it tastes; I know that Splenda is much sweeter than regular sugar and dissolves differently, so it might make the sauce taste much different. I have absolutely zero experience baking or cooking with sugar replacements, but I think it would be just fine! Let me know how it goes!

  25. VP says:

    Wow. Just made this. Its delicious, thank you! Looking forward to Chinese Take-out, oh I mean home cooking, for lunch tomorrow.

  26. Sara says:

    Just finished making this, took quite a while to cook it all but it was worth it! Very tasty!

    My question is: Could I replace the orange zest and juice with lemon and have lemon chicken? That’s what I always get when I order take-out :) I’d love to make that!

    • Sydney says:

      Sara: I think that would work perfectly! You might need to add a bit more sugar, due to how sour lemons are, but just taste and see for yourself because it may be sweet enough on its own.

  27. Sherine says:

    I love your Orange Chicken recipe, it was simple, easy to follow and very good. It is a keeper. Being in the Caribbean we don’t always get all the ingredients to make alot of different foods but this was fantastic.

  28. […] Crepes of Wrath: Orange Chicken […]

  29. Mike says:

    I made this! It was probably one of the most amazing things I have ever made, and it was not terribly difficult. Definitely worth it!

  30. Shawnabcdefg says:

    This looks great. I’ve never had orange chicken, but yours looks so good I may just have to start out with this recipe.
    Also, I really love all of your pictures!

  31. Courtney says:

    I made this recipe and it turned out great!

  32. Addycat says:

    Hi Sydney,
    Once again you’ve presented a perfect recipe.
    We followed along and got excellent results. I have no need to change a thing!
    Thank you and bravo!

  33. Jen Tuesday says:

    GREAT recipe. Was only making this for myself so halved the recipe(using 2 skinless boneless chicken breasts) but it was still enough to eat two times (about 10-15 pieces of chicken each time). However each time I had to make half of the recipe of the sauce and there was no sauce left over. (So for some reason I needed to make ALL the green onion/sauce mixture for only half of the fried chicken part of the recipe),I used low sodium soy sauce because that’s all I keep on hand as I like to control the salt content of my foods more (and didn’t feel the need to add any extra salt afterwards) I added one extra clove of garlic and 1/2tspn crushed red pepper to my taste (love garlic and spicy foods), used the ginger powder alternative, added a little ground coriander because I love the taste/smell of it and thought it would go well with the ginger, and decreased the sugar 1/2 of a Tablespoon because I don’t like my meat dishes to be TOO sweet. When I fried the chicken, it stayed a very light color for some reason( but I wouldn’t worry about that to anyone wanting to make this recipe if that happens to you, it’s probably just the cornstarch and don’t overcook the chicken because of this because it will gain a beautiful color when finished simmering in the sauce anyway). Works perfect with Navel oranges. The first time I made it with white rice and Broccoli, wrapped the remaining half of the fried chicken in foil and refrigerated, the second time 2 or 3 days later tonight I only had to make the sauce and I made it with Shrimp fried rice.
    Beautiful and delicious dish both times. Loved it! and wanted to thank you for posting this easy and very versatile recipe that I will be sure to make again and again in the future.

    PS To anyone wanting to make the recipe w/ any of the slight changes that I did: These changes were made with HALF of the recipe (2 large chicken breasts)

    Thank you so much Sydney, you’ve probably saved me a lot on Chinese takeout!

  34. Jennifer says:

    I made it just now for my mom and we both LOVED it! I am very happy with the way this recipe turned out and I will definitely be making it in the future! Thanks Sydney!

  35. Calum says:

    Spare Some Change.

    Visit this blog

    Much love, tanks! :)

  36. Susan says:

    My daughter made me an asian meal for mother’s day today. We found the chicken a little too orangey. Maybe it was the oranges we used? We had SK Cara Cara from Sunkist. The flavour was amazing, however. Thank you for your recipes!!!!

  37. Grant says:

    Great recipe!!! But it would of helped me if you had a serving size and cook time. Was trying to schedule it just right. Thanks for this awesome dish though.

    • Sydney says:

      Grant: I will definitely update the recipe for you – I posted this before I started doing cooking times and yields. Thanks for the reminder!

  38. Kyle says:

    We make this all the time. It’s by far our favorite meal. Great work!

  39. […] I fried something, it was usually small, bite-sized pieces of chicken for Chinese dishes such as orange chicken. I was kind of intimidated when my husband suggested that I fry up some the remaining pork chops […]

  40. […] work, but instead, I managed to get home before he did and whip up one of our favorite dishes, orange chicken, for the special occasion. It may not be the most romantic meal, but it’s really good and I […]

  41. Jason says:

    This is an absolute keeper! The closest thing to restaurant orange chicken you can make at home. Someone mentioned the chicken was little on the light side, I kept my oil (about 3/4 inch on the bottom of the wok) at 375F. If your oil is smoking or almost smoking it’s too hot. A toothpick or bamboo skewer should sizzle when dipped in the oil. I cooked the chicken for 6-8 minutes in 3 batches and they came out golden and more importantly cooked all the way through. I found the rice wine vinegar in the sauce was a little too much so next time I’ll be reducing it to 3 Tbs. Other than that this is a perfect recipe. Now to find an easy spring roll recipe…

  42. Kyle says:

    I’ve made this once a month for two years now. Just wanted to let you know that this recipe is perfect. I’ve tried to experiment but have never improved it. THANK YOU!

  43. J.D says:

    Made this tonite for me and my partner.. It was amazing .. I can’t believe how much flavorful it is compared to eating out :).. Thank you soo much for sharing this :)

  44. Shay says:

    Is there something you can substitute the oranges with? My family loves orange chicken, but we’ve found one member is allergic to oranges. I haven’t been able to find anyone that can give me a substitute that keeps the flavor but eliminates the ingredient itself. This seems to be the easiest recipe I’ve found, so I’d love to be able to give it a shot if someone can suggest an alternative?

  45. Yuuuum! looks delicious!

  46. […] Adapted from Everyday Gluten Free Me and Crepes of Wrath. […]

  47. […] chicken and broccoli (Serves 3-4) By Jane and Michael’s Gourmet Extravaganza (Adapted from Crepes of Wrath and […]

  48. Have you ever tried to make this gluten free?? Just wondered – also, would this be the same for Lemon chicken??? Let me know! :)

  49. […] Restaurant Style Orange Chicken Recipe from Crepes of Wrath  […]

  50. Aimee Mccormack says:

    Made it for dinner tonight. Super good!!

  51. Samreen says:

    I’ve made this recipe about 50 times and it never goes wrong, like never, no matter what additions or changes you make. Even made it for a crowd of 35, was the most popular dish. It’s better than restaurant, trust me. Kudos to you.

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