Better-Than-Takeout Orange Chicken

This Orange Chicken recipe features crispy, battered chicken tossed in a sweet, tangy, and savory orange sauce. It's a popular Chinese-American dish that's surprisingly easy to make at home.

This recipe involves a two-step process: frying the chicken and then making the sauce to coat it.

A bowl of crispy orange chicken, glazed with sauce and topped with sesame seeds.

Ingredients

For the Chicken & Batter

  • 1.5 lbs boneless, skinless chicken thighs or breast, cut into 1-inch pieces
  • 1 large Egg, beaten
  • 1/4 cup Soy Sauce
  • 1/2 cup Cornstarch
  • 1/2 cup All-Purpose Flour
  • Vegetable oil for frying (about 3-4 cups)

For the Sweet Orange Sauce

  • 1 cup fresh Orange Juice (from 2-3 oranges)
  • 1 tbsp Orange Zest
  • 1/2 cup Granulated Sugar
  • 1/3 cup Rice Vinegar
  • 1/4 cup Soy Sauce
  • 1 tbsp Ginger, freshly grated
  • 1-2 cloves Garlic, minced
  • 1/4 tsp Red Pepper Flakes (optional, for heat)
  • 1 tbsp Cornstarch
  • 2 tbsp Water

Instructions

Step 1: Prepare the Chicken

  1. In a large bowl, add the 1-inch chicken pieces.
  2. Add the beaten egg and 1/4 cup soy sauce. Stir to combine well.
  3. In a separate shallow dish, whisk together the 1/2 cup cornstarch and 1/2 cup flour.
  4. Dredge the chicken pieces in the flour mixture, shaking off any excess. Ensure each piece is fully coated. Set aside on a wire rack or baking sheet.

Step 2: Fry the Chicken

Frying Tip: For extra crispy chicken, fry in two batches (a "double-fry"). First, fry for 2-3 minutes, let cool, then fry again for 1-2 minutes until golden brown.

  1. In a large, heavy-bottomed pot or Dutch oven, heat 3-4 cups of vegetable oil to 350°F (175°C).
  2. Carefully add the battered chicken pieces in batches, being sure not to overcrowd the pot.
  3. Fry for 3-5 minutes, or until the chicken is golden brown and cooked through.
  4. Use a slotted spoon to remove the chicken and transfer it to a wire rack or a plate lined with paper towels.
  5. Repeat with the remaining chicken.

Step 3: Make the Orange Sauce

  1. While the chicken is frying (or just after), prepare the sauce. In a medium saucepan, combine the orange juice, orange zest, sugar, rice vinegar, soy sauce, ginger, garlic, and red pepper flakes.
  2. Bring the mixture to a simmer over medium heat, stirring until the sugar is dissolved.
  3. In a small, separate bowl, whisk together the 1 tbsp cornstarch and 2 tbsp water to create a "slurry."
  4. Once the sauce is simmering, slowly pour in the cornstarch slurry, whisking constantly.
  5. Continue to simmer for 1-2 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat.

Step 4: Combine and Serve

  1. Place all the crispy fried chicken pieces in a large mixing bowl.
  2. Pour the thickened, hot orange sauce all over the chicken.
  3. Toss gently to ensure every piece is fully coated in the glaze.
  4. Serve immediately for the best texture.

Serving Suggestion

Serve the orange chicken immediately over a bowl of steamed white or brown rice. It pairs perfectly with a side of steamed broccoli or green beans.

Garnish with sliced green onions or toasted sesame seeds for a finishing touch.