⏱️ Prep Time: 15 minutes • 🍳 Cook Time: 20 minutes

This Better-Than-Takeout Orange Chicken is crispy, tangy, and perfectly sweet with just the right amount of citrusy kick! Made with juicy chicken breast pieces tossed in a homemade orange sauce, it’s the ultimate comfort food that tastes just like your favorite Chinese takeout—except even better. And the best part? It’s ready in under 40 minutes with simple pantry-friendly ingredients!

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*Crispy orange chicken coated in a glossy, tangy-sweet sauce, served over a bed of fluffy jasmine rice with sesame seeds and scallions on top.*

There’s something about orange chicken that instantly satisfies a craving for sweet and savory perfection. But have you ever noticed that takeout versions can be a little too sticky, too sweet, or just not crispy enough? That’s why I love making it at home—because you get full control over the texture, flavor, and freshness of every bite!

This homemade version uses chicken breast, which stays tender and juicy when coated in a light, crispy batter. Instead of relying on artificial flavors, we’re making an authentic orange sauce with fresh orange juice and zest—giving it that real citrusy punch! A touch of honey and soy sauce balances the flavors beautifully, and a quick cornstarch slurry helps create that thick, glossy finish you know and love.

Another bonus? This recipe is 100% meal-prep friendly and can be easily adjusted to be lighter or spicier depending on your taste. Serve it with rice, noodles, or steamed veggies for a restaurant-worthy dinner at home. Trust me—once you try it, you'll never go back to takeout!

Ingredients

🍽️ Servings: 4 • 🔥 Calories/Serving: ~450

For the Chicken:

2 large boneless, skinless chicken breasts, cut into bite-sized pieces
½ cup cornstarch
½ cup all-purpose flour
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
1 large egg
2 tbsp water
1½ cups vegetable oil (for frying)

For the Orange Sauce:

¾ cup fresh orange juice (about 2 oranges)
1 tbsp orange zest
¼ cup soy sauce
⅓ cup honey (or brown sugar)
2 tbsp rice vinegar
1 tbsp hoisin sauce (optional, for depth)
2 cloves garlic, minced
½ tsp ginger, grated
½ tsp red pepper flakes (adjust to taste)
1 tbsp cornstarch + 2 tbsp water (to thicken)

Garnishes:

1 tbsp sesame seeds
2 green onions, sliced

Steps

Step 1

In a mixing bowl, combine cornstarch, flour, salt, black pepper, and garlic powder. In a separate bowl, whisk together the egg and water.

Step 2

Dip the chicken pieces into the egg mixture, then dredge in the flour mixture, ensuring they’re well-coated.

Step 3

Heat vegetable oil in a deep pan or wok over medium-high heat. Fry the chicken in batches for about 4-5 minutes, turning occasionally, until golden brown and crispy. Remove and drain on a paper towel-lined plate.

Step 4

In a small bowl, mix cornstarch and water to make a slurry. Set aside.

Step 5

In a saucepan over medium heat, combine orange juice, orange zest, soy sauce, honey, rice vinegar, hoisin sauce, garlic, ginger, and red pepper flakes. Bring to a simmer, then add the cornstarch slurry. Stir continuously until the sauce thickens (about 2 minutes).

Step 6

Toss the crispy chicken in the orange sauce until evenly coated.

Step 7

Garnish with sesame seeds and green onions, then serve immediately over steamed rice or noodles.

Make it your own!

🔥 Spice it up
Add extra red pepper flakes or a drizzle of sriracha for a spicier kick.
🌱 Make it lighter
Skip the frying and air-fry the chicken at 400°F for 15 minutes, flipping halfway.
🍋 Try a citrus twist
Swap out some orange juice for lemon juice for a tangier variation.
🥦 Boost the veggies
Toss in sautéed broccoli, bell peppers, or snap peas for extra crunch.

Try it with…

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Chinese 🇨🇳, Takeout Favorites 🥡, Garlic 🧄, Rice 🍚, Sesame 🌱

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