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Amazing Better-Than-Takeout Orange Chicken: 1 Flawless Trick

Better-Than-Takeout Orange Chicken
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Make restaurant-quality Orange Chicken right in your kitchen. This recipe delivers that signature crispy coating and bold, tangy sauce you crave, proving homemade beats takeout every time.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breast or thighs, cut into 1-inch pieces
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs, lightly beaten
  • Vegetable oil for frying
  • 1 cup fresh orange juice
  • 1/2 cup granulated sugar
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon minced garlic
  • 1 teaspoon sesame oil
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • 2 tablespoons fresh orange zest
  • Sliced green onions and sesame seeds for garnish

Instructions

  1. In a medium bowl, combine the flour, 1/4 cup cornstarch, salt, and pepper.
  2. Dip the chicken pieces first into the egg mixture, then dredge thoroughly in the flour mixture, shaking off excess.
  3. Heat about 2 inches of oil in a heavy-bottomed pot or deep skillet to 350°F (175°C).
  4. Fry the chicken in batches until golden brown and cooked through, about 4-6 minutes. Remove with a slotted spoon and drain on a wire rack.
  5. In a small saucepan, whisk together the orange juice, sugar, rice vinegar, soy sauce, ginger, garlic, sesame oil, and red pepper flakes (if using).
  6. Bring the sauce mixture to a simmer over medium heat, stirring until the sugar dissolves.
  7. Whisk in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 1-2 minutes.
  8. Remove the sauce from the heat. Stir in the orange zest.
  9. Place the fried chicken in a large bowl. Pour the warm sauce over the chicken and toss gently until every piece is coated.
  10. Serve immediately, garnished with green onions and sesame seeds.

Notes

  • For extra crispiness, double-fry the chicken: fry once until light golden, drain, then fry again at a higher temperature (375°F or 190°C) until dark golden brown.
  • Use fresh orange juice instead of bottled for the best flavor.
  • Adjust the sugar or red pepper flakes to match your preferred sweetness and spice level.

Nutrition

Find it online: https://savorandpin.com/better-than-takeout-orange-chicken-recipe/