Name: Delicious Orange Chicken Recipe for Family Dinner in 35 Minutes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes; 2 large eggs; 1 cup cornstarch; ½ cup all-purpose flour; 1 teaspoon salt; ½ teaspoon black pepper; ½ cup vegetable oil; 1 cup orange juice (fresh for best flavor); ½ cup granulated sugar; ⅓ cup rice vinegar; 2 tablespoon soy sauce; 1 tablespoon orange zest; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; ½ teaspoon crushed red pepper flakes (optional); 2 tablespoon cornstarch (for sauce); 2 tablespoon cold water (for sauce slurry); 2 green onions, sliced (for garnish); 1 tablespoon sesame seeds (for garnish)

Hey y'all! If you're searching for a dinner recipe that's big on flavor but light on hassle, this Delicious Orange Chicken Recipe for Family Dinner in 35 Minutes is sure to become a family favorite! You get crispy, golden Chicken bites coated in a sticky, zesty orange sauce that's better than takeout—and it comes together in under 40 minutes. Whether it's a busy weeknight or a casual dinner party, this crowd-pleaser never disappoints. Let's get cooking!

Delicious Orange Chicken Recipe for Family Dinner in 35 Minutes

Why You'll Love This

Ready in just 35 minutes, so it’s perfect for busy nights.
The crispy, juicy Chicken pairs perfectly with the tangy-sweet homemade orange sauce.
Simple ingredients you likely already have in your pantry.
Great for impressing guests or making any family dinner special.
Can be easily adapted for gluten-free or lighter options.

Ingredients

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
2 large eggs
1 cup cornstarch
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
½ cup vegetable oil
1 cup orange juice (fresh for best flavor)
½ cup granulated sugar
⅓ cup rice vinegar
2 tablespoon soy sauce
1 tablespoon orange zest
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
½ teaspoon crushed red pepper flakes (optional)
2 tablespoon cornstarch (for sauce)
2 tablespoon cold water (for sauce slurry)
2 green onions, sliced (for garnish)
1 tablespoon sesame seeds (for garnish)

Directions

Step 1: Prep the Chicken

Pat chicken pieces dry with paper towels. Season with salt and black pepper.
In a medium bowl, whisk the eggs. In a separate bowl, combine cornstarch and flour.
Dip each chicken piece into the egg, allowing excess to drip off, then dredge in the cornstarch-flour mixture until fully coated.

Step 2: Fry the Chicken

Heat vegetable oil in a large skillet over medium-high heat (about 350°F/175°C).
Add chicken pieces in batches. Fry 3–4 minutes per side until crispy and golden. Transfer to a paper towel-lined plate.

Step 3: Make the Orange Sauce

In a saucepan over medium heat, whisk together orange juice, sugar, rice vinegar, soy sauce, orange zest, garlic, ginger, and red pepper flakes.
Bring to a simmer and cook for 3–4 minutes, stirring occasionally.
In a small bowl, mix 2 tablespoon cornstarch with 2 tablespoon cold water to form a slurry. Slowly pour this into the sauce while stirring constantly.
Let the sauce thicken for 2–3 minutes. Remove from heat.

Step 4: Combine Chicken and Sauce

Add the fried chicken to the sauce and toss until every piece is evenly coated.

Step 5: Garnish and Serve

Sprinkle with green onions and sesame seeds. Serve hot over steamed rice or with your choice of sides.

Notes

Toss chicken in batches to avoid overcrowding and to keep it crispy.
If you prefer less sweetness, reduce the sugar to ⅓ cup.
For extra citrus punch, add a bit more orange zest into the sauce.

Variations

Spicy Orange Chicken: Double the red pepper flakes for a fiery kick.
Gluten-Free: Use gluten-free flour and tamari instead of soy sauce.
Lighter Version: Bake the breaded chicken on a rack at 400°F for 18-20 minutes instead of frying.

Required Equipment

Large skillet or wok
Medium saucepan
Mixing bowls
Tongs
Paper towels
Whisk

Storage Instructions

Store leftover orange chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave for 1-2 minutes until hot. For best texture, avoid freezing the fried chicken as the coating may become soggy.

Suggested Pairings & Serving Recommendations

Serve over steamed jasmine or basmati rice.
Pair with stir-fried broccoli or snap peas for a pop of color and crunch.
Add a side of fluffy steamed bao buns for a fun, family-friendly twist.

Pro Tips

Ensure your oil is hot enough (350°F) before frying to achieve the crispiest coating.
Mix the sauce slurry just before adding to avoid lumps and for a glossy, smooth finish.
Use freshly squeezed orange juice and zest for the brightest citrus flavor.

FAQ

Can I use chicken thighs instead of breasts?: Absolutely! Chicken thighs are juicier and work just as well in this recipe.
Is it okay to make the sauce ahead of time?: Yes, you can prepare the sauce up to a day in advance—simply store it in the fridge and reheat before tossing with chicken.
How do I keep the chicken crispy after saucing?: Serve immediately after combining with the sauce or add the sauce just before eating for the best crispy texture.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serves: 4-6