Better Than Takeout Orange Chicken
Better Than Takeout Orange Chicken is a crispy, flavorful dish featuring tender chicken thighs coated in a tangy, sweet orange sauce. This homemade recipe balances fresh citrus, soy, and sweetness, delivering restaurant-quality taste that’s perfect for family dinners.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 45 minutes
- Yield: Serves 4-6
- Category: Main Dish, Asian-Inspired, Chicken
- Method: Frying, simmering
- Cuisine: Asian-American, Chinese-inspired
- Diet: Gluten Free
Ingredients
Chicken:
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
Instructions
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Toss chicken with sesame oil, egg, corn starch, and soy sauce until fully coated.
-
Heat canola oil in a deep skillet or wok over medium-high heat for frying.
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Fry chicken in batches until golden and cooked through (4-5 minutes per batch). Drain on paper towels.
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In a saucepan, combine orange zest, juice, soy sauce, water, sugar, and vinegar/sherry. Simmer until sugar dissolves and sauce thickens (~5 minutes).
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Toss fried chicken in sauce; cook 1-2 minutes to combine flavors.
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Serve immediately over steamed rice or preferred side.
Notes
Add red pepper flakes for a spicy kick.
Substitute sugar with erythritol for a low-carb version.
Use tamari or coconut aminos and arrowroot powder for gluten-free.
Stir-fry vegetables like bell peppers or broccoli to serve alongside.
Bake chicken at 425°F (220°C) for 20 minutes as a frying alternative.
