Orange Chicken Recipe Easy Better Than Takeout

Name: Orange Chicken Recipe Easy Better Than Takeout
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 pounds boneless skinless chicken thighs trimmed and cut into 1 inch pieces; ¼ cup water; ½ teaspoon Kosher salt fine salt is okay too; ½ teaspoon baking soda; 2 large eggs; ½ cup cornstarch; 1 tablespoon oil any neutral oil is fine; 1 cup orange juice about 2 to 3 oranges juiced; 1 tablespoon orange zest use less if you prefer it less orange-y; ¼ cup ketchup; 2 tablespoons granulated sugar use more if your oranges are not as sweet; 1½ tablespoons white vinegar; 1 tablespoon cornstarch; ½ tablespoon garlic minced about 1 clove; ½ teaspoon Chinese chili pepper flakes or 1 teaspoon crushed red pepper; 1 stalk green onion thinly sliced white and green separated; Whole dry chili pepper optional; Oil as needed for cooking

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That first whiff of tangy orange and caramelized garlic sizzling in the pan? Pure magic. This orange chicken recipe hits that perfect sweet-and-savory vibe that’s been stealing hearts everywhere yes, even over that famous Panda Express copycat. Crispy little bites coated in sticky sauce, just the way cozy family dinners should feel: vibrant, a bit saucy, and a little messyin the best way.

This dish? It’s all about that crispy crunch paired with a glossy, zesty glaze made from fresh orange juice, soy sauce, and a hint of ginger. You can whip it up in 20 minutes flat on the skillet, no deep fryer drama required. Kind of like your favorite takeout, but better ‘cause you control the ingredients. Bonus: it’s freezer-friendly and perfect for a spontaneous easy weeknight dinner that doesn’t skimp on flavor.

Started playing with this recipe back in fall 2015, when my kitchen looked like a sauce bomb went offsticky fingers and all. My kids were obsessed with “that orange stuff” sliding off their forks. The biggest win? Tossing the chicken pieces in cornstarch before sautéing for extra-crisp bites that hold up under the sticky sauce. After a decade blogging and testing, this one’s a reliable crowd-pleaser that never lets me down.

ORANGE CHICKEN centered hero view, clean and uncluttered

Why You’ll Love This Orange Chicken

That crispy, golden crunch: Thanks to a simple cornstarch coating and a two-step frying, every bite sizzles with a satisfying crunch that stays crisp under the glossy orange sauce.
Sweet, tangy, and just a little spicy: The sauce strikes a perfect balance with fresh orange juice, zest, a touch of chili flakes, and a hint of garlicno weird aftertaste, just bright and comforting flavors.
Family-friendly and quick: This easy 20-minute orange chicken skillet dinner fits perfectly into busy weeknights, giving you takeout vibes without leaving the house or sacrificing time.
Made with real, fridge-friendly ingredients: Nothing fancy, nothing mysterious. Just chicken thighs, cornstarch, fresh oranges, and pantry staples you probably already have on hand.

Key Ingredients & Tools to Get Ready

Chicken thighs: Boneless, skinless, and cut into bite-sized piecesthey stay juicy and tender inside that crispy shell.
Cornstarch + baking soda: The secret team for that light, crackly exterior that rocks second-fry perfection.
Orange sauce essentials: Freshly squeezed orange juice, zest for zing, ketchup for depth, sugar, vinegar, and a little cornstarch to thicken into that irresistible sticky glaze.
Wok or deep pan: You’ll want a tall-sided pan for frying safely and a wok or skillet to toss the chicken in the sauce without making a mess.

Ingredient	Role	Why It Matters
Chicken thighs	Protein base	Juicy texture, stays tender when fried
Cornstarch	Coating + thickener	Creates crisp crust and thickens sauce
Orange juice & zest	Flavor punch	Brings fresh citrus brightness by day
Ketchup + sugar + vinegar	Savory balance	Adds sweetness, tang, and body to sauce
Garlic & chili flakes	Aromatics/spice	Add depth and just enough heat

How to Make Crispy Orange Chicken Step-by-Step

Marinate the chicken: Toss chicken with water, baking soda, and saltthis tenderizes and preps the meat. Then mix in eggs, cornstarch, and a bit of oil until every piece is coated like a mini-slick pancake.
Heat up your oil: Get 2–3 inches of neutral oil in your wok or deep pan to 375°Fthis is key for crispy frying.
Fry the chicken in batches: Gently lower pieces into hot oil without crowding. Fry 4–5 minutes until golden, drain, then double-fry for another 5–6 minutes for irresistible crunch.
Make the sauce while frying: In a bowl, whisk together orange juice, zest, ketchup, sugar, vinegar, and cornstarchset aside.
Stir-fry aromatics: In a clean pan with a splash of oil, toss white parts of green onion, garlic, and chili flakes for 10–15 seconds until fragrant.
Cook the sauce: Pour sauce into the skillet and stir over medium-high heat until thick and bubbly, glossy and ready to cling.
Coat the crispy chicken: Add the twice-fried chicken pieces back into the pan and toss until every bite is drenched in that sticky orange glaze.

Troubleshooting & Tips for Orange Chicken Success

If your chicken isn’t crispy enough: Make sure your oil hits that 375°F mark and don’t overcrowd the panfried chicken needs space to crisp, or it steams instead!
Sauce too thick or too thin? Adjust with a splash of water or a pinch more cornstarch slurry until you hit that velvety sheen.
Want less intense orange flavor? Use ½ tablespoon orange zest instead of a full tablespoonstill bright but gentler on the palate.
Not sweet enough? Add a little sugar, especially if your oranges aren’t super sweet.

Serving and Storing Your Orange Chicken

This orange chicken is a star served over steamed white rice or fried rice for a cozy family meal. Garnish with green onion tops for that fresh crunch and pop of color.

Storage Method	Instructions	Best By
Refrigerate	Cool completely, store airtight container	3–4 days
Freeze	Place cooled chicken with sauce in freezer-safe bag or container	Up to 2 months
Reheat	Warm in skillet over medium until glaze bubbles, tossing often	Maintain crispness and flavor

Pro Tip: For an easy twist, serve orange chicken atop fluffy steamed rice or tuck into lettuce wraps for a lighter Asian fusion spin.

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The Long Road to My Family’s Favorite Orange Chicken

After a handful of sticky sauce mishaps and a few too-crispy bites, I finally cracked the code on this Orange Chicken recipe. It wasn’t quick, but every trial brought me closer to the perfect balance of tangy, sweet, and crispy that my family can’t get enough of.

FAQs ( Orange Chicken )

Can I make this recipe ahead of time?

Yes, you can prep the chicken coating and sauce separately up to 24 hours ahead. Store the coated chicken in the fridge and cook fresh for best texture. The sauce keeps well refrigerated for up to 3 days. For best results, combine everything just before serving to maintain the crispy coating.

What can I substitute for cornstarch?

All-purpose flour works as a 1:1 substitute, though it creates a slightly less crispy coating. Potato starch or arrowroot powder are excellent alternatives that maintain the same crispy texture. Avoid using tapioca starch as it can make this dish gummy when heated.

How do I store leftover orange chicken?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 375F oven for 8-10 minutes to restore crispiness, or use an air fryer at 350F for 3-4 minutes. Avoid microwaving as it makes the coating soggy.

Can I bake instead of frying?

Absolutely! This healthy baked orange chicken method works great at 425F for 20-25 minutes, flipping halfway through. Spray the coated chicken with cooking oil before baking for extra crispiness. The texture will be slightly different but still delicious and much lighter.

Why is my sauce too thin or thick?

Sauce thickness depends on cooking time and heat level. If too thin, simmer longer to reduce and thicken naturally. If too thick, add 1-2 tablespoons of chicken broth or water. The sauce should coat a spoon but still pour easily when ready.

ORANGE CHICKEN centered hero view, clean and uncluttered_pin

Who knew a simple orange chicken recipe could steal the spotlight in just 20 minutes? You’ll love how it turns outcrispy, tangy, and utterly comforting with that sticky, caramelized glaze that fills your kitchen with cozy, citrusy warmth. It’s like your favorite takeout but way better because it’s homemade, with love and none of the mystery ingredients.

Here’s a little secret: swapping out the soy sauce for gluten-free tamari gives it a perfect twist for sensitive palates. Want to lighten things up? Try baking instead of fryingand yes, the air fryer is our healthy best friend here. Leftovers reheat beautifully in a skillet to bring back that fresh, crispy vibe (a trick I picked up from my aunt’s kitchen adventures).

I’d love to see your orange chicken moments! Snap a pic or share your family’s favorite twistdid this dish remind you of a childhood classic or a new favorite? Save and pass this recipe along to your crewit’s the kind of cozy meal that makes any night feel like a warm hug from the inside out.

Orange Chicken Recipe Easy Better Than Takeout