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Orange Chicken – Takeout Style Recipes for Dinner

Alright, I have to confess: my love for orange chicken started exactly the way most of ours do—with that sweet, tangy, crispy bite from the classic takeout box. There’s something about that crackly, honey-orange glaze that just transports me back to lazy Friday nights, sprawled on the couch with a steaming plate and way too many napkins handy. Today, I’m sharing my homemade spin that nails those crispy edges and sticky, citrusy sauce perfectly. Plus, I’ll let you in on some tricks so your kitchen smells like the best Asian spot in town, without the wait or the delivery fee!

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

For the Main Dish:

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup all-purpose flour
½ cup cornstarch
1 tsp baking powder
1 tsp salt
2 large eggs
½ cup water
Vegetable oil, for frying

For the Sauce / Garnish:

½ cup orange juice (freshly squeezed if possible!)
¼ cup sugar
2 tbsp rice vinegar
2 tbsp soy sauce
1 tbsp cornstarch mixed with 2 tbsp water (slurry)
1 tsp grated fresh ginger
2 cloves garlic, minced
Optional: red pepper flakes, for a little heat
Green onions, sliced (for garnish)
Sesame seeds (for garnish)

How I Make It

Step 1:

First things first—grab a bowl and mix the flour, cornstarch, baking powder, and salt. In another bowl, whisk together the eggs and water. This combo gives the chicken that perfect crisp without being too heavy. Dip each chicken piece into the egg wash, then coat thoroughly in the flour mixture. Make sure every nugget is covered well for that signature crunch.

Step 2:

Heat up a few inches of vegetable oil in a deep skillet or Dutch oven to 350°F. Fry the chicken in batches to keep the oil temperature steady. You want a nice golden brown all around—about 4–5 minutes per batch. Use a slotted spoon to transfer to a paper towel-lined plate to drain.

Step 3:

While the chicken is frying, start your sauce in a separate pan. Combine the orange juice, sugar, rice vinegar, soy sauce, ginger, and garlic over medium heat. Let it bubble gently as the sugar dissolves and the aroma fills the air—this part smells AMAZING.

Step 4:

Once the sauce is simmering, stir in the cornstarch slurry to thicken it up. It’ll go from thin and syrupy to glossy and clingy in just a couple of minutes. If you like a kick, toss in a pinch of red pepper flakes now.

Step 5:

Add the crispy chicken pieces to the sauce pan and gently toss until each piece is perfectly glazed. Be gentle so you don’t lose that crunch.

Step 6:

Serve immediately, sprinkled with sliced green onions and sesame seeds. The colors pop and the scent is irresistible!

Variations & Tips

Use chicken breast instead of thighs if you prefer leaner meat, but watch the cooking time as it cooks faster.
For extra crispiness, double-dip the chicken in the egg and flour mixture before frying.
Add a splash of orange zest to the sauce for an extra citrus punch.
Substitute honey or maple syrup for sugar for a richer sweetness.
Try air-frying the chicken at 400°F for 15 minutes to reduce oil usage—shake the basket halfway through for even crisping.
If the sauce gets too thick after sitting, whisk in a splash of orange juice to loosen it back up.

How I Like to Serve It

I love serving this orange chicken over fluffy steamed jasmine rice with a side of sautéed broccoli or snap peas for that crisp, fresh bite. It’s a great weeknight dinner that feels like a celebration—perfect for cozy nights when you crave takeout vibes but want to stay in control of what’s in your food. Bonus points if you prep it while your favorite playlist sets the mood.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently to keep the sauce glossy and chicken crispy.
Chicken should be cooked to an internal temperature of 165°F for safety.

Closing: Homemade orange chicken is one of those recipes that always hits the sweet spot—crispy, saucy, and utterly satisfying every single time.