Orange Chicken - Super delicious and easy homemade Chinese take-out style orange chicken recipe. Serve over steamed rice with fresh chopped green onions.
I absolutely love orange chicken! My orange chicken recipe is super easy to make and is absolutely delicious. When I am craving orange chicken, I usually grab a bag of Trader Joe's Orange Chicken or order some up at a Panda Express. But, now I only use this recipe and it is seriously just like take out! It's so good.
This recipe serves about 4 people. If you are cooking for a larger crowd, you can easily double this recipe. Orange chicken makes great leftovers too! Store completely cooled leftovers in the fridge for up to 2-3 days.
Ingredients you need to make Chinese Takeout Style Orange Chicken:
Chicken Thighs (boneless, skinless) - You can also use boneless skinless chicken breasts, but I prefer thighs in this recipe because they are more tender and have more flavor than breasts.
Cornstarch - This is used as part of the batter for the chicken.
Eggs - You'll need two large eggs for the batter.
Flour - All-purpose flour works best for the chicken batter.
Orange Juice - You can use fresh squeezed orange juice from an orange or out of the carton.
Soy Sauce - I highly recommend low sodium soy sauce.
Brown Sugar - Light or dark brown sugar both work great in this recipe.
Sesame Oil - A good quality pure sesame oil is best.
Water - For the orange sauce.
Ginger - Fresh ginger is best but you can also use ground ginger.
Garlic - Fresh garlic is best in this recipe but you can also use ground.
White Wine Vinegar - You can use white wine vinegar or rice wine vinegar.
Oil - For frying the chicken. I recommend canola, vegetable or light olive oil.
Tools to have on hand for this recipe:
- Wok or Nonstick Skillet – To cook the chicken in.
- Wooden or Silicone Spoon/Spatula – For flipping the chicken while frying.
- Small Saucepan - To make the orange chicken sauce.
- Measuring Cups + Spoons – To properly measure all of your ingredients.
- Mixing Bowls - For battering the chicken.
How to make takeout style Orange Chicken:
Cut chicken thighs into 1 inch cubes. Pat chicken dry and set aside. Grab three bowls. In the first bowl, whisk eggs. Add cornstarch to the second bowl. In the third, add flour, salt and black pepper. Toss the chicken into the cornstarch and fully coat. Next, drench chicken in egg and lastly coat in flour mixture.
For the sauce: In a small saucepan, add cornstarch and water and whisk to combine. Add remaining ingredients to the saucepan and bring to a low simmer until sauce lightly thickens then remove from heat.
Heat a large skillet over medium-high heat and add 2 tablespoons oil. Carefully add the chicken to the hot skillet and let cook for about 4-5 minutes until bottoms begin to golden and crisp up. Be sure to break chicken apart if sticking together. Flip chicken over and continue to cook until golden, about 4-5 minutes.
Pour orange sauce over the chicken and turn heat to high. Stir fry by gently tossing chicken for about a minute until chicken is fully coated in sauce. Serve immediately with steamed rice and sprinkle with chopped green onions (optional).
Asian side dishes to serve with your chicken:
Easy Chow Mein Recipe - Super delicious and easy Chinese chow mein recipe made with cabbage, carrots, green onion and noodles tossed in an amazing chow mein sauce.
Fried Rice - Super simple take out style homemade fried rice with carrots and peas. Serve this delicious side dish with your favorite Asian main courses.
Creamy Asian Cucumber Salad - Thinly sliced cucumber and red onion tossed in a delicious creamy peanut dressing. This is one of my all time favorite salads!
If you enjoyed this recipe, here are a few more of my favorite Asian main courses I think you'll love:
Garlic Ginger Chicken - Flavor packed Chinese takeout style chicken recipe made with fresh ginger and garlic in a soy sesame caramelized sauce.
Sweet and Spicy Crispy Asian Chicken - Just like takeout! Crispy pan fried chicken tossed in a sweet and spicy Asian style glaze.
Sweet & Sour Chicken - Takeout style Chinese chicken recipe made with crispy chicken and caramelized onions in a delicious sweet and sour sauce.
Chicken Teriyaki - Pan seared chicken served over a bed of white rice topped with homemade teriyaki sauce and a sprinkle of green onions. Yum! This recipe makes for a super easy and delicious weeknight dinner.
Orange Chicken
Ingredients
- 1 ½ lbs. Chicken Thighs boneless, skinless
- ¼ cup Cornstarch
- 2 Eggs
- ¼ cup Flour
- 2 tablespoon Oil
Orange Sauce
- 2 tablespoon Water
- 1 tbsp Cornstarch
- ½ cup Orange Juice
- ¼ cup Soy Sauce low sodium
- ¼ cup Brown Sugar
- 1 teaspoon Sesame Oil
- 1 teaspoon Fresh Ginger (finely chopped) or ¼ teaspoon ground
- 1 tablespoon White Wine Vinegar
- 1 Garlic Clove minced
Instructions
- Cut chicken thighs into 1 inch cubes. Pat chicken dry and set aside. Grab three bowls. In the first bowl, whisk eggs. Add cornstarch to the second bowl. In the third, add flour, salt and black pepper. Toss the chicken into the cornstarch and fully coat. Next, drench chicken in egg and lastly coat in flour mixture.
- For the sauce: In a small saucepan, add cornstarch and water and whisk to combine. Add remaining ingredients to the saucepan and bring to a low simmer until sauce lightly thickens then remove from heat.
- Heat a large skillet over medium-high heat and add 2 tablespoons oil. Carefully add the chicken to the hot skillet and let cook for about 4-5 minutes until bottoms begin to golden and crisp up. Be sure to break chicken apart if sticking together. Flip chicken over and continue to cook until golden, about 4-5 minutes.
- Pour orange sauce over the chicken and turn heat to high. Stir fry by gently tossing chicken for about a minute until chicken is fully coated in sauce. Serve immediately with steamed rice and sprinkle with chopped green onions (optional).
If you tried this recipe, please don't forget to leave a review. Thanks for stopping by!
This post was originally published on November 15, 2018 and updated on November 12, 2020.
Julie Brown
This was absolutely delicious, my teenager son inhaled it at dinner tonight! Thank you for sharing this tasty dinner!!! We like it better than our favorite take out..5 stars!
Amanda Cooks & Styles
Hi Julie!! Thank so you so much for your review! I'm so happy you enjoyed this recipe :)Amanda
Pete Xander
Years ago I substituted rice flour for all-purpose flour in my tempura batters, and I've never looked back. Rice flour is also gluten-free, which I didn't know (or, frankly, care about), but since my daughter has been on a gluten-free regimen for health reasons, I'm doubly thankful. Just just be sure you don't use sweet rice flour (Mochiko). My tempura coatings are lighter, crisper, and frankly more authentic.
My grandsons ADORE orange chicken, so your recipe is timely as well. Thanks!
Freya Petersen
Can this be done in an air fryer.