Better Than Takeout Orange Chicken is the perfect weeknight meal! Chicken that is crispy on the outside, juicy on the inside tossed in a mouthwatering sweet and sticky orange umami sauce. Topped with fresh green onions and sesame seeds. This orange chicken is seriously the best and will have you wondering why you didn’t learn how to make it sooner.
This year we’re all about going out less and eating in. Or whatever Drake said. haha! And even if he didn’t say that exact line, I think it’s a good idea. Don’t you agree? Hey look, I’m just tryna help you out! I heard the girlies wanted to save more money, and what better way than cooking at home.
One of my favorite things to do is recreate my favorite Takeout dishes at home. It’s a game changer. oh and pocket saver!
Ingredients For Orange Chicken
Chicken thighs: Boneless, skinless chicken thighs cut into thin pieces.
Egg: 1-2 egg depending on how much chicken you make.
Batter: a combination of cornstarch and flour.
Baking soda: this helps get the chicken nice and tender.
Seasonings: salt and white pepper.
Garlic & Ginger: grated or minced.
Light soy sauce: I like to use light soy sauce to add a little salty flavor.
Oil: for frying.
For the sauce:
Orange: Juice + zest.
Chicken broth: I LOVE making my orange chicken saucy and this adds flavor and sauce.
Soy sauce: I like to use low sodium soy sauce.
Dark soy: This adds a touch of sweetness and color.
Brown sugar: Adds sweetness. If using mirin instead of Shaoxing wine omit the sugar. As mirin is already sweet.
Sriracha: or red pepper flakes. I like to add for a little spice
Shaoxing wine: this gives that takeout flavor.
Garlic and ginger: grated.
Corn starch slurry: this is a combination of corn starch and water. It helps the sauce get thicker.
What to Serve Orange Chicken With?
Serve this Orange Chicken with jasmine rice and your favorite veggie. I love to serve mine with either hibachi veggies or broccoli. And if you’re feeling extra, noodles would pair great with this as well.
How To Make Orange Chicken
Step 1: Start by preparing the chicken thighs. Cut them into evenly sized chunks and place them in a bowl. Season with garlic powder, white pepper, and light soy sauce. Crack in one egg, then add cornstarch and flour, mixing everything together until you achieve a thick batter consistency.
Step 2: In a separate bowl, combine the juice of one orange with light and dark soy sauce, brown sugar, chicken broth, Shaoxing wine, Sriracha, and red pepper flakes. Grate in fresh garlic and ginger, mixing thoroughly before setting the sauce aside.
Step 3: In a wok or large skillet, heat up oil over medium heat. Until it reaches 325 degrees. Fry the chicken over medium heat for 4 minutes then remove from the pan. Allow the oil to heat up over medium high heat. Fry the chicken again to get it nice and crispy. Remove when it’s you desired doneness and color. Repeat steps until all the chicken is double fried. Remember to work in batches to maintain a consistent oil temperature and prevent overcrowding.
Step 4: Drain the oil or use a new pan. Add in 1 tbsp of oil then add in the sauce, over medium heat. Add in cornstarch slurry and allow the sauce to simmer until it reduces. Once the sauce has reached your desired consistency, add in the fried chicken pieces, tossing them vigorously until they’re evenly coated. Top with green onions and sesame seeds, if desired.
Step 5: To serve, plate the delicious orange chicken over jasmine rice and steamed broccoli. Enjoy!
What to serve Orange Chicken with?
- rice
- cauliflower rice
- noodles
- stir fried veggies
- quinoa
More Better Than Takeout Recipes To Enjoy
Better Than Take-Out Mongolian Beef
Better Than Takeout Crab Rangoon
Spicy Thai Basil Fried Rice
Easy Shrimp Tempura Roll
If you try my Orange Chicken I’d love to hear your feedback. Please be sure to leave a comment, and/or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
Better Than Takeout Orange Chicken
Equipment
- Wok or Large Pan
Ingredients
- 4-6 chicken thighs cut into pieces
- 1 eggs
- 2 tbsp corn starch
- 2 tbsp All purpose flour
- 1 tbsp light soy sauce
- 1 tsp garlic grated
- 1 tsp ginger grated
- 2 cups neutral oil for frying
For the sauce
- 1 orange juice
- 3/4 cup chicken broth
- 1 tbsp sriracha use to your discretion
- 1 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 1 tbsp mirin or rice vinegar
- 1 tbsp brown sugar
- 1 tsp ginger minced
- 1 tsp garlic minced
- 2 tbsp Shaoxing wine
Instructions
For the sauce
- Combine orange juice, orange zest, chicken broth, sriracha, brown sugar, light and dark soy sauce, rice vinegar. Mix until sugar dissolves and set aside.
For the Chicken
- Cut chicken into thin pieces. Season with soy sauce, garlic and ginger, white pepper, 1 egg, flour and corn starch. Mix until the chicken pieces are coated. It'll be a thick batter consistency. Add more flour and cornstarch if needed.
- In a cast iron skillet heat up oil over medium heat.
- When the oil is hot, fry the chicken in batches over medium heat for 4-5 minutes. Work in batches to not overcrowd the pan. Remove from the oil then turn up the heat to medium high and double fry until the chicken gets crispy and you desired color. Drain on a wired rack.
- Drain the oil and leave about 1 tbsp. Add in ginger and garlic on medium heat and sautè until fragrant. Add in Shaoxing wine to deglaze the pan then pour in the sauce and corn starch slurry over medium heat. Allow the sauce to simmer. Once the sauce thickens, add in the chicken and toss until the chicken is fully coated.
- Remove from the heat. Top with sesame seeds and green onions.
- Serve over white rice and enjoy!
Did you make it?
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