Looking for a better-than-takeout dish you can make at home?
This Mouthwatering Orange Chicken is bold, crispy, and bursting with real orange flavor.
No mystery ingredients. No soggy coating. Just golden, double-fried chicken drenched in a sticky, citrusy glaze that hits every note—sweet, savory, tangy, and spicy.
Ready to bring restaurant-level flavor to your kitchen?
Why This Recipe Works
- Crispy texture from a double-fry method.
- Balanced flavor in the sauce—sweet, salty, tangy, and a bit of heat.
- Simple ingredients you already have or can find at any U.S. grocery store.
- Fast prep time—done in under an hour.
Mouthwatering Orange Chicken
What You’ll Need
For the Chicken:
- 2 large boneless skinless chicken breasts, cut into bite-sized pieces
- ½ cup cornstarch
- ½ cup all-purpose flour
- 1 large egg
- 1 tablespoon black pepper
- 1 tablespoon soy sauce
- ¼ cup water
For the Orange Sauce:
- ½ cup fresh orange juice (not from concentrate)
- 1 tablespoon orange zest (zest before juicing)
- ¼ cup soy sauce (low sodium preferred)
- 1 tablespoon sesame oil
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sweet chili sauce (optional for heat)
- 2 tablespoons cornstarch
- 2 tablespoons cold water
For Garnish:
- Thinly sliced scallions
- Toasted sesame seeds
- Fresh red chili slices (optional for heat)
Step-by-Step Instructions
1. Make the Chicken Batter
In a large bowl, combine:
- Cornstarch
- Flour
- Egg
- Soy sauce
- Black pepper
- Water
Mix well. You want a thick but pourable batter that coats each chicken piece.
2. Heat the Oil
Use a deep pan or heavy-bottomed pot.
Heat neutral oil (vegetable or canola) to 350°F. Use a thermometer for accuracy.
3. First Fry
- Drop chicken pieces into the oil one at a time.
- Don’t crowd the pan.
- Fry for about 3 minutes until pale golden.
- Remove and let them rest on a wire rack or paper towel.
4. Second Fry for Extra Crunch
- Increase the oil heat slightly to 375°F.
- Return the chicken to the oil.
- Fry for another 2–3 minutes until deep golden brown.
- Drain and set aside.
Why double-fry?
It locks in moisture and adds unbeatable crunch.Advertisement
Make the Sauce
5. Mix the Sauce Ingredients
In a bowl, stir together:
- Orange juice
- Orange zest
- Soy sauce
- Sesame oil
- Brown sugar
- Rice vinegar
- Sweet chili sauce (optional)
6. Thicken the Sauce
- Pour the sauce into a skillet or wok.
- Bring to a gentle simmer over medium heat.
- In a small bowl, whisk 2 tbsp cornstarch with 2 tbsp cold water to make a slurry.
- Add slurry to the sauce.
- Stir constantly until it thickens and becomes glossy—about 2 minutes.
Combine & Serve
7. Toss Chicken in the Sauce
- Add the crispy chicken to the skillet.
- Gently toss to coat every piece.
- Let the chicken simmer in the sauce for another minute or two.
8. Garnish & Serve
- Plate over hot, steamed white rice.
- Sprinkle with sliced scallions, toasted sesame seeds, and fresh red chili if desired.
Want extra heat? Drizzle with sriracha.
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Tips for Success
- Use fresh orange juice—it makes a difference in flavor.
- Don’t skip the zest—it’s key to that bright citrus aroma.
- Always double-fry if you want real restaurant-style crispiness.
- Let the oil return to temperature between batches.
What to Serve with Orange Chicken
- Steamed Jasmine rice
- Stir-fried broccoli or snow peas
- Egg rolls or potstickers
- Cold cucumber salad with rice vinegar and sesame oil
Storing & Reheating
- Store in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet over medium heat to keep the coating crispy.
- Avoid the microwave—it makes the chicken soggy.
FAQs / Mouthwatering Orange Chicken
Can I use chicken thighs instead of breasts?
Yes! Thighs are juicier and just as crispy when double-fried.
Is this recipe spicy?
Not unless you add the optional chili sauce or garnish. It’s mild by default.
Can I make it gluten-free?
Use gluten-free soy sauce (like tamari) and a GF flour blend.
Do I need a deep fryer?
No. A heavy skillet or Dutch oven works fine—just monitor oil temperature.
What oil is best for frying?
Use neutral oils with high smoke points—like canola, vegetable, or peanut oil.
This Mouthwatering Orange Chicken is everything you love about takeout—only fresher, crispier, and more flavorful.
You control the ingredients. You get the crunch. You get the sticky-sweet sauce.
And the best part? It’s made right in your kitchen in under an hour.
So go ahead—ditch the delivery app.
Make this tonight.
Your taste buds (and your wallet) will thank you.
Want more better-than-takeout recipes like this?
Let me know, and I’ll keep them coming.
