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How to Make Orange Chicken

Orange chicken served with white rice and brocolli in a blue bowl.

A takeout classic made right at home

Craving your favorite takeout orange chicken but want to enjoy it without leaving the house? This crispy, saucy, Takeout-Style Orange Chicken brings that iconic sweet and tangy flavor right into your kitchen. Perfectly seasoned chicken thighs are double-fried for the ultimate golden crunch, just like the pros do in your favorite Chinese restaurants. The double-fry method guarantees that crispy exterior that holds up even after being coated in luscious orange sauce.

This homemade version is not only more affordable but also customizable to your spice and sweetness levels. It's comfort food elevated, great for weeknight dinners or when you're craving something bold and flavorful without ordering in. The aroma alone will transport you straight to your favorite takeout spot, and the flavor? Even better!

crispy double-fried boneless skinless chicken thighs coming right out of hot oil

What makes this dish truly stand out is the sauce: fresh orange juice and zest come together with savory aromatics like garlic and ginger paste, and just a hint of bell peppers and onions for balance. A combination of brown and white sugar gives it that signature sweet profile, while rice wine vinegar and mirin add the perfect tangy punch. A quick cornstarch slurry gets it nice and thick making it the perfect sauce.

Grocery for the Orange Chicken Recipe

Chicken Seasoning

  • 4 boneless skinless chicken thighs, diced
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne pepper
  • 1 tbsp baking powder
  • 1 tbsp cornstarch
  • 2 whole eggs

Dry Batter

  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1 tbsp cornstarch
  • 2 tsp salt
  • 2 tsp black pepper

For the Orange Sauce:

  • Zest of 1 orange
  • Juice of 3 large oranges
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 tbsp rice wine vinegar
  • 1 tbsp mirin
  • 2 tbsp unsalted butter
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • ½ red bell pepper, diced
  • ½ green bell pepper, diced
  • ½ white onion, diced
  • 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
Prep Time 60 mins
Cook Time 20 mins
Total Time 1 hr 20 mins
Difficulty: Beginner
Cooking Temp: 350  C
Servings: 4
Best Season: Suitable throughout the year
Description

Double-fried for crispiness and tossed in a rich, zesty orange sauce, this takeout style orange chicken recipe brings bold restaurant flavor straight to your kitchen!

Ingredients
    For the chicken
  • 4 boneless skinless chicken thighs (diced)
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne pepper
  • 1 tbsp baking powder
  • 1 tbsp cornstarch
  • 2 whole eggs
    • For the dry batter
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1 tbsp cornstarch
  • 2 tsp salt
  • 2 tsp black pepper
    • For the orange sauce
  • 1 orange (zested)
  • 3 large oranges (juiced)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 tbsp rice wine vinegar
  • 1 tbsp mirin
  • 2 tbsp unsalted butter
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1/2 white onion, diced
  • cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water (slurry))
Instructions
  1. 1
    Season the Chicken:

    In a large bowl, combine diced chicken with salt, pepper, garlic powder, onion powder, cayenne, baking powder, cornstarch, and eggs. Mix until fully coated and sticky.

  2. 2
    Prepare the Dry Batter:

    In another bowl, mix flour, baking powder, cornstarch, salt, and black pepper.

  3. 3
    Coat and Fry:

    Dredge seasoned chicken in the dry mixture until fully coated. Heat oil to 325°F and fry chicken in batches for 3 minutes. Remove and let rest. Then, double-fry at 350°F for 1-2 minutes until ultra crispy and it reaches an internal temperature of 165°F.

  4. 4
    Make the Orange Sauce:

    In a saucepan, melt butter and sauté garlic paste, ginger paste, onions, and bell peppers. Add orange zest, orange juice, sugars, vinegar, and mirin. Simmer for 5–7 minutes. Stir in cornstarch slurry and cook until the sauce thickens and becomes glossy.

  5. 5
    Toss the Chicken:

    Add double-fried chicken to the sauce, tossing until each piece is evenly coated. Best served over steamed rice or with stir-fried veggies.

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Read it online: https://cookingwithpatlee.com/recipe/how-to-make-orange-chicken/