Orange chicken is the king of takeout. Crispy, golden chicken. Sweet, tangy, sticky orange glaze. 30 minutes. Better than delivery. Serve with rice. Your new favorite takeout fakeout.
Ingredients
Serves 4.
For the Chicken:
- 1½ lbs (675g) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- ½ cup cornstarch
- 2 large eggs, beaten
- Vegetable oil for frying
- Salt and pepper to taste
For the Orange Sauce:
- ½ cup orange juice (freshly squeezed preferred)
- ¼ cup soy sauce (low sodium)
- ¼ cup brown sugar
- 2 tbsp rice vinegar
- 2 tbsp orange zest
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tsp red pepper flakes (optional)
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
For Serving:
- Steamed rice
- Green onions, sliced
- Sesame seeds
Step-by-Step Instructions
Step 1: Coat & Fry Chicken
- Season chicken with salt and pepper. Toss in cornstarch, then dip in beaten egg.
- Heat 1½ inches of oil to 350°F (175°C). Fry chicken in batches for 3-4 minutes until golden and crispy. Drain on paper towels.
Step 2: Make Orange Sauce
- In a saucepan, combine orange juice, soy sauce, brown sugar, rice vinegar, orange zest, garlic, ginger, and red pepper flakes. Bring to a simmer.
- Add cornstarch slurry. Cook 1-2 minutes until thick and glossy.
Step 3: Toss & Serve
- Add fried chicken to the sauce. Toss to coat.
- Serve over rice. Garnish with green onions and sesame seeds. Sweet, sticky, better than takeout.
Summary
Prep Time: 15 min | Cook Time: 15 min | Total: 30 min
Yield: 4 servings | Difficulty: Medium
Storage Notes
Fridge: 3 days. Reheat in a skillet or oven (crispy returns). Freezer: 3 months (chicken only). Not microwave-friendly — chicken loses crispiness. Great for meal prep.
