Orange Chicken Recipe: Better Than Takeout

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.