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.
Equipment
- Wok or large heavy-bottomed skillet
- Mixing bowls
- Whisk
- Slotted spoon or spider skimmer
- Deep-fry thermometer
- Microplane or zester
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
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 (opt.) | Thinly sliced |
| 1 teaspoon | Sesame seeds (opt.) | Toasted |
Instructions
-
In a large bowl, combine the diced chicken, 1 tablespoon soy sauce, Shaoxing wine, and beaten egg. Toss to coat well.
~2 minMarinating 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 minUsing 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 minLet 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 minWatch 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 minToss quickly to keep the chicken crispy. -
Garnish with sliced green onions and toasted sesame seeds. Serve immediately over steamed white rice.
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.