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Better Than Takeout Orange Chicken

Better Than Takeout Orange Chicken is crispy, battered chicken bites tossed in a sweet-tangy sticky orange sauce. Fry for golden crunch, then simmer the sauce until glossy and clingy for a takeout-style finish.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Chinese
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lb boneless skinless chicken thighs Cut into bite-sized pieces
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 eggs Beaten
  • 1 cup cornstarch
  • 0.5 cup all-purpose flour
  • Vegetable oil For frying
For the Orange Sauce
  • 1 cup orange juice
  • 2 tbsp orange zest
  • 0.25 cup soy sauce
  • 0.333 cup brown sugar 2 tbsp
  • 2 tbsp rice vinegar
  • 3 clove garlic Minced
  • 1 tsp grated ginger
  • 1 tbsp cornstarch
  • 2 tbsp water
Garnish
  • Green onions
  • Sesame seeds

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Prep the chicken
  1. Season the chicken pieces with salt and black pepper. Make sure every bite is evenly coated before dipping.
  2. Dip the seasoned chicken into the beaten eggs. Let excess egg drip off for a lighter coating.
  3. Coat the chicken with a mixture of cornstarch and all-purpose flour. Press gently so the dry coating adheres well.
Fry until crispy
  1. Heat vegetable oil to 350°F (175°C). Keep the temperature steady before you start frying.
  2. Fry the chicken in batches for 4–5 minutes until golden and crispy. Use a shallow crowding of pieces so the coating stays crisp.
  3. Transfer the fried chicken to a paper towel-lined plate. Let it rest briefly so excess oil drains away.
Make the orange sauce
  1. In a saucepan, combine orange juice, orange zest, soy sauce, brown sugar, rice vinegar, garlic, and grated ginger. Stir to dissolve the sugar before heating.
  2. Bring the sauce to a gentle simmer. Cook just until it looks slightly bubbling and fragrant.
  3. Mix cornstarch and water in a small bowl to make a slurry. Stir until smooth with no dry lumps.
  4. Stir the slurry into the sauce and cook until thickened. The sauce should become glossy enough to cling to the chicken.
Coat and garnish
  1. Toss the crispy chicken with the orange sauce until evenly coated. Coat quickly so the crust stays crisp.
  2. Garnish with green onions and sesame seeds before serving. Sprinkle right on top for fresh color and crunch.

Notes

For the crispiest texture, keep the oil at 350°F (175°C) and fry in small batches; sauce the chicken right before serving. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a hot oven or air fryer to re-crisp. Freezing is not recommended for best crunch. For a lower-sugar option, reduce brown sugar slightly or use a sugar substitute that measures 1:1 in sauces.