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Better-Than-Takeout Orange Chicken

Better-Than-Takeout Orange Chicken features crispy chicken bites fried until golden, then tossed in a sweet-tangy sticky orange sauce. The sauce simmers until thick and glossy for a clingy coating that tastes like restaurant takeout.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course: Dinner
Cuisine: Chinese
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb boneless skinless chicken thighs
  • 2 eggs
  • 1 cup cornstarch
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • vegetable oil for frying
Orange Sauce
  • 1 cup orange juice
  • 0.25 cup soy sauce
  • 0.333 cup brown sugar
  • 2 tbsp rice vinegar
  • 1 tbsp orange zest
  • 3 garlic minced
  • 1 tsp fresh ginger grated
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1 tsp sesame oil
Garnish
  • 1 green onions sliced
  • 1 sesame seeds
  • steamed rice for serving

Equipment

  • 1 Dutch oven

Method
 

Season and coat the chicken
  1. Season the chicken thigh pieces with salt and black pepper.
  2. Dip the seasoned chicken into the beaten eggs, making sure each piece is coated.
  3. Coat the chicken thoroughly with cornstarch, shaking off excess.
Fry until crispy
  1. Heat vegetable oil to 350°F (175°C).
  2. Fry the chicken in batches until golden and crispy, about 4–5 minutes, then transfer to a paper towel-lined plate.
Make the orange sauce
  1. In a saucepan, combine orange juice, soy sauce, brown sugar, rice vinegar, orange zest, garlic, and ginger.
  2. Bring the sauce to a simmer over medium heat, then stir until the sugar dissolves.
  3. Mix cornstarch and water in a small bowl to make a slurry.
  4. Stir the slurry into the simmering sauce and cook until thick and glossy, stirring as it thickens.
  5. Stir in sesame oil until fully combined.
Toss and serve
  1. Toss the crispy chicken with the orange sauce until evenly coated.
  2. Garnish with sliced green onions and sesame seeds, then serve immediately over steamed rice.

Notes

For the crispiest coating, fry in small batches so the oil stays close to 350°F (175°C). Refrigerate leftovers in a sealed container up to 3 days; reheat in a hot oven or skillet to regain some crunch (sauce may thicken further). Freeze the cooked chicken and sauce separately up to 2 months, then reheat and toss. For a lower-sugar option, reduce the brown sugar to 1/4 cup and add an extra 1 tbsp orange juice to maintain balance.