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Orange Chicken Recipe: Better Than Takeout

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Orange Chicken is a crispy, tangy, and utterly addictive dish that proves you don’t need takeout to enjoy bold, restaurant-style flavors. In just five easy steps, you’ll have golden, crunchy chicken coated in a sweet and savory citrus glaze that’s far better than anything you’d get from delivery. The double-fry method ensures unbeatable crunch, and the homemade sauce bursts with fresh orange flavor. Once you try it, you’ll never look back!

Orange Chicken Recipe

Serves: 2 to 4
Prep time: 15 minutes
Marinate time: 10 minutes
Cook time: 10 minutes

For the chicken and marinade:
1½ pounds chicken breasts, skinless, cut into 1-inch pieces
Pinch of salt
Pinch of white pepper
½ tablespoon rice wine
1 egg white
1 tablespoon cornstarch
3 tablespoons water

For the batter:
1½ cups cornstarch
½ teaspoon baking soda
½ teaspoon baking powder
Pinch of salt
1 large egg
1 tablespoon oil
¾ cup water

For the sauce:
1 cup orange juice
2 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon rice vinegar
1 tablespoon sugar
½ teaspoon orange zest
1 tablespoon cornstarch
3 tablespoons water

For frying and garnish:
4 cups oil, for frying
2 tablespoons scallions, chopped
1 large orange, thinly sliced (optional)

Orange Chicken Instructions

1. Marinate the chicken:

  • In a bowl, add the chicken pieces and a pinch of salt. Mix until the salt is absorbed.
  • Add white pepper, rice wine, egg white, and a cornstarch slurry (1 tablespoon cornstarch mixed with 3 tablespoons water). Mix well and let marinate for 10 minutes.

2. Make the sauce:

  • In a bowl, whisk together orange juice, soy sauce, ketchup, rice vinegar, sugar, and orange zest until well combined. Set aside.

3. Make the batter:

  • In a mixing bowl, combine cornstarch, baking soda, baking powder, salt, egg, oil, and water. Mix until smooth.
  • Transfer the marinated chicken into the batter and stir to coat evenly.

4. Fry the chicken:

  • Heat oil in a large pot to 350°F (177°C). Fry the chicken in batches for about 5 minutes until golden brown. Remove and drain.
  • Increase oil temperature to 375°F (191°C) and fry the chicken a second time for 1 minute to achieve extra crispiness.
  • Drain on a wire rack or paper towel.

5. Make the orange chicken:

  • In a pan over medium heat, bring the prepared sauce to a simmer.
  • Stir in a cornstarch slurry (1 tablespoon cornstarch + 3 tablespoons water) to thicken the sauce.
  • Add the fried chicken and toss to coat evenly in the sauce.
  • Garnish with chopped scallions and orange slices, if using. Serve immediately.

Tips & notes

  • Double fry for crispiness: The first fry cooks the chicken, and the second fry locks in the crunch. The high heat drives out moisture, keeping the crust crisp.
  • Use fresh orange juice: For the brightest flavor, freshly squeezed orange juice and zest work best.
  • Make it ahead: You can fry the chicken in advance and re-crisp it with the second fry just before saucing.
  • Serving idea: Pair with steamed steamed rice or broccoli for a complete meal.

 

12 thoughts on “Orange Chicken Recipe: Better Than Takeout”

    1. CiCi Li

      Hi Zan, thank you for reaching out! If you’d like to make the sauce ahead of time:

      – In a cooler with ice packs: it will stay safe for about 6–8 hours, as long as the temperature stays under 40°F (4°C).
      – In the fridge: store in an airtight container for 3–4 days. It may thicken or separate a little from the cornstarch—just reheat and stir to smooth it out.
      – Freezer option: you can freeze it for up to 1 month. Whisk well after thawing to bring the sauce back together.

      Happy cooking!

      Reply
  6. Michele Lumbert

    Absolutely love your cooking. Making Orange Chicken tonight. Hoping it turns out looking as delicious as yours

    Reply

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