Why You’ll Love This Recipe

This recipe offers all the great flavors of classic orange chicken but made from scratch with fresh ingredients. The chicken is tender on the inside and crispy on the outside, while the vibrant orange sauce delivers bright citrus notes and a hint of tanginess. It’s satisfying, comforting, and perfect for a family dinner.

Ingredients

2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
2 tsp sesame oil
1 egg
1/3 cup corn starch
3 tbsp soy sauce
Canola oil for frying

Orange Sauce

1 1/2 tsp fresh orange zest
2 tbsp fresh orange juice
3 tbsp soy sauce
3 tbsp water
1/3 cup sugar
1/3 cup rice wine vinegar or dry sherry

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large bowl, combine chicken pieces with sesame oil, egg, corn starch, and soy sauce. Toss until chicken is fully coated.
Heat canola oil in a deep skillet or wok over medium-high heat until hot for frying.
Fry chicken in batches, avoiding overcrowding, until golden brown and cooked through, about 4-5 minutes per batch. Remove and drain on paper towels.
In a separate saucepan, combine orange zest, orange juice, soy sauce, water, sugar, and rice wine vinegar (or dry sherry). Bring to a simmer over medium heat, stirring occasionally until sugar dissolves.
Cook sauce until slightly thickened, about 5 minutes.
Add fried chicken to the sauce, tossing to coat evenly. Cook for an additional 1-2 minutes to meld flavors.
Serve immediately over steamed rice or your favorite side.

Servings and Timing

Servings: 4-6
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

Spicy Kick: Add 1/4 tsp crushed red pepper flakes to the sauce.
Low-Sugar: Substitute sugar with a keto-friendly sweetener like erythritol.
Gluten-Free: Use tamari or coconut aminos instead of soy sauce and cornstarch substitute like arrowroot powder.
Vegetable Addition: Stir-fry bell peppers or broccoli to serve alongside chicken for extra veggies.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through, adding a splash of water or broth if the sauce thickens too much.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but thighs remain juicier and more flavorful after frying.

Can I bake the chicken instead of frying?

Yes, coat and bake at 425°F (220°C) for about 20 minutes, flipping halfway.

Is this recipe keto-friendly?

The sauce contains sugar, but you can substitute with keto-friendly sweeteners to make it low-carb.

Can I prepare the sauce ahead of time?

Yes, make the sauce in advance and reheat gently before tossing with chicken.

What if I don’t have rice wine vinegar?

Dry sherry or apple cider vinegar are good substitutes.

How do I get crispy chicken?

Make sure oil is hot before frying and avoid overcrowding the pan.

Can I use a different oil for frying?

Canola or vegetable oil is recommended for its high smoke point.

Can I freeze leftovers?

Yes, freeze cooked chicken and sauce separately for up to 2 months.

How do I thicken the sauce if needed?

Mix 1 tsp cornstarch with water and stir into simmering sauce until thickened.

Can I add vegetables to the dish?

Yes, add stir-fried or steamed vegetables like snap peas or carrots for a balanced meal.

Conclusion

Better Than Takeout Orange Chicken is a delicious, crispy, and flavorful dish that brings the taste of your favorite restaurant right to your kitchen. Easy to prepare and full of bright, tangy flavor, it’s perfect for weeknight dinners or special occasions alike.

Better Than Takeout Orange Chicken