Hello World KitchenBeta

Better-Than-Takeout Orange Chicken

Crispy, bite-sized pieces of tender chicken fried to golden perfection and tossed in a sticky, sweet, tangy, and slightly spicy homemade orange sauce.

Prep 20 min Cook 20 min Total 40 min Level Intermediate

Serves 4

Ingredients

Chicken and Marinade

1.5 lbs Boneless, skinless chicken thighs — Cut into 1-inch pieces
1 tablespoon Soy sauce — Low sodium preferred
1 tablespoon Shaoxing wine or dry sherry
1 large Egg — Beaten
0.5 cup Cornstarch
0.25 cup All-purpose flour
3 cups Neutral oil — Vegetable, canola, or peanut oil, for frying

Orange Sauce

0.5 cup Fresh orange juice — From about 1-2 large oranges
1 tablespoon Orange zest — Freshly grated
3 tablespoons Sugar — Granulated white sugar
2 tablespoons Brown sugar — Light or dark, packed
2 tablespoons Rice vinegar
2 tablespoons Soy sauce — Low sodium
3 cloves Garlic — Minced
1 tablespoon Fresh ginger — Grated
0.5 teaspoon Red pepper flakes — Adjust to taste
1 teaspoon Sesame oil — Toasted
1 tablespoon Cornstarch — Mixed with 1 tablespoon cold water for slurry

Garnish

2 stalks Green onions (optional) — Thinly sliced
1 teaspoon Sesame seeds (optional) — Toasted

Instructions

In a large bowl, combine the diced chicken, 1 tablespoon soy sauce, Shaoxing wine, and beaten egg. Toss to coat well.
~2 min
Marinating the chicken briefly helps tenderize it and build a flavorful base.
In a separate shallow dish, whisk together the 1/2 cup cornstarch and 1/4 cup all-purpose flour. Dredge the chicken pieces in the dry mixture, shaking off excess, and place on a wire rack or plate.
~5 min
Using both cornstarch and flour creates a coating that is crispy but holds up well to the sticky sauce.
In a medium bowl, whisk together the orange juice, orange zest, white sugar, brown sugar, rice vinegar, 2 tablespoons soy sauce, and sesame oil. Set aside.
~3 min
Heat about 2 inches of neutral oil in a wok or deep skillet to 350°F (175°C). Carefully fry the chicken in batches to avoid crowding the pan. Cook until golden brown and crispy, about 4-5 minutes per batch. Transfer to a paper towel-lined plate.
~15 min
Let the oil return to 350°F between batches to ensure the chicken fries properly instead of absorbing oil.
Carefully discard all but 1 tablespoon of oil from the wok. Over medium heat, add the minced garlic, ginger, and red pepper flakes. Sauté for about 30 seconds until fragrant.
~1 min
Watch carefully so the garlic does not burn, which will make the sauce bitter.
Pour the prepared orange sauce mixture into the wok. Bring to a simmer. Stir the cornstarch and cold water slurry, then pour it into the simmering sauce. Cook for 1-2 minutes until the sauce thickens and becomes glossy.
~3 min
Add the fried chicken pieces back into the wok. Toss continuously until all the chicken is evenly coated in the sticky orange sauce. Remove from heat.
~1 min
Toss quickly to keep the chicken crispy.
Garnish with sliced green onions and toasted sesame seeds. Serve immediately over steamed white rice.

Nutrition

520

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

980

Sodium (mg)

135

Cholesterol (mg)

Equipment

Wok or large heavy-bottomed skillet
Mixing bowls
Whisk
Slotted spoon or spider skimmer
Deep-fry thermometer
Microplane or zester

Tips & Storage

Always use fresh oranges for the juice and zest; bottled orange juice lacks the bright, tangy punch needed to balance the sweet and savory flavors.
For extra crispiness, you can double-fry the chicken. Fry the batches once at 350°F, let rest for 5 minutes, then fry again at 375°F for 1-2 minutes.
Chicken thighs yield much juicier, more tender bites than chicken breasts, but breasts can be substituted if preferred.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The chicken will lose its crispiness once stored in the sauce. Reheat in a skillet over medium heat or in an air fryer to help revive some texture.