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Better Than Takeout Crispy Orange Chicken (Easy Copycat Recipe)

A close-up shot of a large pile of sticky, glazed orange chicken pieces, garnished with sesame seeds and chopped green onions.
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Make restaurant-quality Crispy Orange Chicken at home. This easy recipe delivers the sweet, tangy citrus glaze you love, making it better than your favorite takeout spot for a quick weeknight dinner.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs, lightly beaten
  • Vegetable oil, for frying
  • 1 cup fresh orange juice
  • 1/2 cup granulated sugar
  • 1/4 cup rice vinegar
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1/2 cup orange zest (from about 3 oranges)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • Optional garnish: Sesame seeds and sliced green onions

Instructions

  1. Prepare the chicken coating: In a medium bowl, whisk together the flour, cornstarch, salt, and pepper.
  2. Dip the chicken pieces first into the beaten eggs, letting excess drip off, then dredge thoroughly in the flour mixture, pressing to coat well.
  3. Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
  4. Fry the chicken in batches, ensuring not to overcrowd the pan, for 4 to 6 minutes until golden brown and cooked through. Remove chicken with a slotted spoon and place on a wire rack set over a baking sheet to drain excess oil.
  5. Prepare the orange sauce: In a small saucepan, combine the orange juice, sugar, rice vinegar, soy sauce, sesame oil, ginger, garlic, and orange zest.
  6. Bring the sauce mixture to a simmer over medium heat, stirring until the sugar dissolves.
  7. Whisk the cornstarch slurry and slowly pour it into the simmering sauce, stirring constantly until the sauce thickens to a glossy glaze, about 1 minute. Remove from heat.
  8. Place the crispy chicken pieces in a large bowl. Pour the warm orange glaze over the chicken. Toss gently until all pieces are evenly coated.
  9. Serve immediately over steamed white rice, garnished with sesame seeds and green onions.

Notes

  • For a healthier option, bake the coated chicken at 400°F (200°C) for 15-20 minutes, flipping halfway, instead of frying.
  • You can substitute chicken thighs for breasts if you prefer darker meat.
  • Use fresh orange juice for the best sweet and tangy flavor in your glaze.

Nutrition

Find it online: https://cravybite.link/easy-orange-chicken-better-than-takeout/