Easy Fried Orange Chicken Recipe

Crispy fried orange chicken pieces coated in glossy sauce and garnished with green onion on a white plate. — Crispy tempura chicken tossed in a sweet and tangy orange sauce.

5.0 from 1 vote

Crispy chicken pieces with a glossy orange sauce are a weeknight favorite for a reason. This version keeps things simple by using tempura batter and a jar of store-bought orange sauce, so you can get dinner on the table without a long ingredient list.

The chicken fries up golden and crunchy, then gets tossed with fresh ginger and green onion in a hot pan. The sauce clings to every piece, and the result is a sweet, tangy, savory dish that pairs well with plain rice. If you enjoy this style of chicken, you might also like our Easy Cambodian Orange Chicken, which takes a similar approach.

What You Need

The ingredient list is short: bite-size chicken, tempura mix, orange sauce, ginger, green onion, and oil for frying. The tempura mix gives the chicken a light, crispy coating. A store-bought orange sauce saves time and delivers consistent flavor. Fresh ginger adds a warm, aromatic note, and green onion brings a fresh finish.

Equipment

Wok or deep fryer: To heat the oil and deep-fry the chicken in batches.
Mixing bowl: To mix the tempura batter according to the package directions.
Whisk: To stir the batter until smooth.
Chef’s knife: To cut the chicken into bite-size pieces and slice the ginger and green onion.
Cutting board: To prepare the chicken and aromatics safely.
Measuring cup: To measure the orange sauce.
Measuring spoons: To measure the sliced ginger and oil.
Slotted spoon or tongs: To lift the fried chicken out of the hot oil and transfer it to paper towels.
Paper towels: To drain excess oil from the fried chicken.
Non-stick stir-fry pan: To stir-fry the ginger and toss the chicken with the sauce.
Spatula: To stir the chicken and sauce together.

How to Make Easy Fried Orange Chicken

Step 1: Prepare the Chicken and Batter

Cut the chicken into bite-size pieces and set them aside. Mix the tempura batter in a bowl according to the package instructions. The batter should be smooth and thick enough to coat each piece of chicken.

Step 2: Heat the Oil and Fry the Chicken

Heat oil in a wok over medium heat. Dip one piece of chicken into the batter, let the excess drip off, and carefully place it in the hot oil. Fry 5 or 6 pieces at a time, turning occasionally, until golden brown and cooked through. Remove the fried chicken with a slotted spoon and drain on paper towels. Repeat with the remaining chicken.

Step 3: Stir-Fry the Ginger and Finish the Dish

Add 1 tablespoon of oil to a non-stick stir-fry pan over medium heat. Add the sliced ginger and fry until fragrant, about 1 minute. Add the fried chicken and stir-fry for a few seconds to coat it with the ginger. Pour in the orange sauce and mix well until the chicken is heated through. Turn off the heat, add the sliced green onion, and toss once more.

Cooking Tips

Keep the oil at medium heat so the batter cooks through without burning. If the oil is too hot, the outside will brown before the chicken is done inside. Use a food thermometer to check that the chicken reaches a safe internal temperature of 165°F (74°C); the USDA Food Safety and Inspection Service recommends this temperature for all poultry.

Fry the chicken in small batches. Crowding the wok lowers the oil temperature and makes the coating soggy instead of crisp.

How to Serve

Spoon the orange chicken over steamed jasmine rice. A simple side of cucumber slices or steamed broccoli adds freshness and balances the sweet sauce. For another quick chicken idea, try our Stir Fry Chicken with Ginger Recipe. You can also browse more Cambodian stir-fry recipes for weeknight dinner ideas.

Frequently Asked Questions

Can I use any brand of orange sauce?

Yes. The supplied recipe suggests buying orange sauce from Costco or Safeway, but any store-bought orange sauce you enjoy will work. Taste the sauce before adding it to the pan and adjust if needed.

What should I serve with orange chicken?

Steamed rice is the usual choice. A light vegetable side, such as cucumber salad or steamed broccoli, helps balance the sweet and savory flavors.

Final Thoughts

This fried orange chicken is a practical dinner for busy nights: crispy chicken, a tangy sauce, and a short ingredient list. The tempura coating stays light, and the ginger and green onion keep the dish from tasting flat. Cook the chicken in batches, warm the sauce through, and serve it hot over rice.

Easy Fried Orange Chicken Recipe

5.0 from 1 vote

Cuisine: CambodianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

252

kcal

Total time

minutes

A quick home-style orange chicken made with bite-size chicken, tempura batter, and a bottle of orange sauce. Deep-fried until golden, then stir-fried with ginger and green onion. Serve with rice.

Ingredients

1 lb (450 g) boneless chicken, cut into bite-size pieces
1 cup store-bought orange sauce (such as from Costco or Safeway)
Tempura mix, enough to coat the chicken (prepare according to package directions)
1 tsp thinly sliced fresh ginger
1 green onion, sliced, for garnish
Oil, for deep frying
1 tbsp oil, for stir-frying

Directions

Cut the chicken into bite-size pieces. Mix the tempura batter in a bowl according to the package directions.
Heat oil in a wok over medium heat. Dip the chicken pieces in the batter and fry in batches of 5 or 6 until golden brown. Drain on paper towels.
Heat 1 tbsp oil in a non-stick stir-fry pan. Add the ginger and fry until fragrant, about 1 minute. Add the fried chicken and stir-fry for a few seconds. Pour in the orange sauce and mix until the chicken is heated through. Add the green onion and turn off the heat.