Name: Chinese Takeout Orange Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces; ½ cup cornstarch; 2 large eggs, beaten; ½ cup all-purpose flour; ¼ cup vegetable oil for frying; ½ cup orange juice, fresh or bottled; 3 tablespoon soy sauce; ¼ cup granulated sugar; 2 tablespoon rice vinegar; 1 tablespoon orange zest; 2 cloves garlic, minced; ½ teaspoon ginger, grated; 1 tablespoon cornstarch mixed with 2 tablespoon water (slurry); 2 green onions, sliced (for garnish); 1 teaspoon sesame seeds (optional, for garnish)

Let’s Talk About Takeout… At Home

Alright, so, picture this: Friday night, rain drizzling outside, and everyone in the house is arguing over whether to order Chinese again—because let's face it, orange chicken is everyone's favorite, but your wallet? Not a fan. That's when I decided, okay, I'm rolling up my sleeves and making Chinese Takeout Orange Chicken myself. (Spoiler: not as scary as it sounds, and SO worth it, but my first batch was more "mystery nugget" than golden chicken glory.)

By the way, there’s something kind of magical about making your kitchen smell like your favorite takeout spot—but with way less plastic containers and a little extra kitchen chaos. Every time I make this, I remember that one time my cousin tried to “help” by zesting an orange with a cheese grater, and, well, let’s just say we picked out some mysterious orange bits that night. Anyway, that’s just to say, homemade is always an adventure.

Why You'll Love This Orange Chicken (Trust Me)

I whip this up when I’m craving comfort food but don’t actually want to leave the house—or fork out for delivery fees. My family goes absolutely bonkers for it (my kids even eat the broccoli if I drizzle the sauce over it, so that’s, like, parenting gold, right?). The sauce is tangy, sticky, and way better than the gloopy stuff from some places (unless you like that—no shade!). And when you nail that crispy chicken...man, it’s a little victory dance in the kitchen. Plus, no judgment if you sneak a bite before it hits the table. I do. Every single time.

Also, this is one of those recipes where you can catch yourself saying, “Why did I ever think this was too complicated?”

What You’ll Need (and What I Swap In)

For the chicken:
- 500g (about 1 lb) boneless, skinless chicken thighs (or breast, but thighs don’t dry out and forgive you if you accidentally over-fry—ask me how I know)
- 2 eggs, beaten
- ½ cup cornstarch (sometimes I use potato starch if I’m out, works fine, don’t panic)
- ½ cup all-purpose flour (or go heavier on cornstarch for extra crunch, but expect a different texture)
- Oil for frying (vegetable, canola, or whatever’s in the pantry; granny used peanut oil religiously, but honestly, it’s all good)
Your takeout-style orange sauce:
- Juice and zest from 1 big navel orange (or two little ones—use whatever looks least sad at the grocery store)
- ⅓ cup sugar
- ⅓ cup soy sauce (light soy is my go-to, but I’ve used dark in a pinch and survived)
- 2 tablespoon rice vinegar (or white vinegar, but cut it to 1 tablespoon if it’s the sharp kind)
- 2 cloves garlic, minced (I sometimes whack them with my knife to save time)
- 1 teaspoon fresh ginger, grated (pre-grated from a tube is…fine, but it’s a little lazier. No guilt.)
- 1 tablespoon cornstarch + 2 tablespoon water (makes the sauce silky, don’t skip it)
- Optional: A good squirt of sriracha or chili flakes if you like a kick (I do, kids don’t, so I usually leave this out)
To finish:
- Sesame seeds (if you want to feel fancy)
- Green onions, sliced (total game changer but not mandatory)

How to Pull Off Homemade Orange Chicken (No Sweat)

Cut & coat the chicken: Chop your chicken into bite-sized pieces. Set up two bowls: one with beaten eggs, the other with flour and cornstarch mixed together. Dip chicken chunks in egg, then flour mix, working in batches (unless you want a gluey mess—been there). They’ll look like odd nuggets. That’s normal.
Fry time: Heat a deep pan with about an inch of oil. When a crumb tossed in starts to fizz and sizzle, it's hot enough. Fry chicken in batches so you don’t lower the oil temp (don’t crowd! If you forget this, it goes soggy. Ask my first attempt). Fry till they’re golden brown, like 3–4 minutes. Scoot them onto a rack or paper towels. Resisting the urge to snitch one is basically impossible at this point.
Make the sauce: In a small pot, combine orange juice, zest, sugar, soy sauce, vinegar, garlic and ginger. Bring to a simmer over medium heat. (It may smell a bit odd until the sugar dissolves—don’t be alarmed.) Give it a quick taste. Too sharp? Add a pinch of sugar. Too sweet? A splash more vinegar. Dissolve the cornstarch in water, then drizzle it in, whisking like mad, until the sauce is glossy-ish and thick enough to coat a spoon—but not sticky glue. This is where I usually sneak a taste (or two) and tweak.
Assembly: Tip chicken into a big bowl, pour over the hot sauce, and toss enthusiastically to coat every piece (this is the point where my kids magically appear in the kitchen, no matter the time of day). Sprinkle sesame seeds and green onion over the top if you're feeling extra.

What I’ve Learned (So You Don’t Have To)

Cut the chicken small; big pieces dry out before they crisp. Or, they just look a bit awkward, sitting there.
Got leftover orange juice? Use it, but fresh zest makes the day. Like, it actually makes a difference, but bottled stuff does work okay.
The sauce thickens FAST. If you wander off (like me, distracted by a cat or phone), it’ll go gloopy. Just thin with water if that happens.
In a moment of panic, I epically over-salted the sauce. Dial it back, you can always add. Not so easy to take away.

Variations I’ve Tried (Mixed Success)

Air fryer: Yeah, these get crispy, but not quite as good as oil-fried. Healthier, though. Worth it if you hate deep frying.
Pineapple orange sauce: Added pineapple juice once—it was...interesting, a bit too sweet, my youngest was happy but I stuck to classic after that.
Tofu instead of chicken: Actually, I find it works better if you press the tofu reaaally well and then bread it the same way. Not bad at all!
Whole wheat flour: Tried it. Sort of weird texture, bit too nutty for me. Wouldn’t bother again honestly.

What If You Don’t Have a Wok?

Honestly, you don’t need a wok. I use a big cast iron skillet. Or a basic frying pan. As long as the chicken can move around a bit and the oil’s hot, you’re golden. I’ve once used a weird electric pan mom gave me—worked, but made washing up a right chore.

How Long Does It Keep? (Not Very, in My Experience)

If, on the rare occasion, there are leftovers, I pop them in a container in the fridge. They’ll keep 2-3 days—though, honestly, in my house this never lasts more than a day. It’s kind of better cold, weirdly, but you can crisp it up in a hot oven for 10 minutes if you want to pretend it’s fresh.

What To Serve With? Here’s What I Actually Do

I’m all about the fluffy white rice (simple, microwave kind if I’m beat), but my partner is obsessed with stir fried broccoli on the side. Occasionally, we get a bit posh and sprinkle toasted sesame seeds over the rice. Or just straight from the bowl—no rules in this house.

Lessons Learned the Hard Way (Your Mileage May Vary)

Don’t rush the frying; I once got impatient and ended up with soggy chicken. Crunch is key.
Bread the chicken right before frying—if it sits too long, it absorbs moisture and, you guessed it, sog city.
I tried skipping the cornstarch slurry once to save time. The sauce was basically orange soup. Not my proudest plate.

FAQ: You Actually Asked (Maybe)

Can I use bottled orange juice? You can, though it’s never as punchy. Add a little extra zest if you do.
Can I bake instead of frying? You could, but I’ve found you get more of a breaded-chicken situation, not quite the same as the takeout vibes. Still tasty though.
Is this gluten-free? If you use all cornstarch and GF soy sauce, it totally can be. My pal tried it for her celiac kid and it wasn’t half-bad!
Do I really need the vinegar? Yes, otherwise it’s just sweet. And life's too short for boring sauce.
Why is my chicken soggy? Most likely, you crowded the pan or the oil wasn’t hot enough. Or, hey, maybe the universe just decided to humble you. It happens.
Can I make the sauce in advance? Sure can, just keep it in the fridge and warm it gently before tossing.

Anyway, there you go. Next time you’ve got people angling for takeout, give this a shot—it’s messy, a little noisy, but feels like a kitchen win. And if you mess up the first time, so what? Orange sauce fixes most things. Except, maybe, burnt chicken. That’s just…yeah, not so good—chuck it and order in. Kidding.

Chinese Takeout Orange Chicken You Can Make at Home

Let’s Talk About Takeout… At Home

Why You'll Love This Orange Chicken (Trust Me)

What You’ll Need (and What I Swap In)

How to Pull Off Homemade Orange Chicken (No Sweat)

What I’ve Learned (So You Don’t Have To)

Variations I’ve Tried (Mixed Success)

What If You Don’t Have a Wok?

How Long Does It Keep? (Not Very, in My Experience)

What To Serve With? Here’s What I Actually Do

Lessons Learned the Hard Way (Your Mileage May Vary)

FAQ: You Actually Asked (Maybe)

Chinese Takeout Orange Chicken

Ingredients

Instructions

Approximate Information for One Serving

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