Homemade Orange Chicken: 5-Star Takeout Clone

Okay, confession time: sometimes, you just NEED that perfect, sticky, sweet, and tangy orange chicken, right? That craving for takeout hits hard, and honestly, nothing else quite cuts it. Well, have I got a treat for you! We’re talking about whipping up the *best* homemade orange chicken, no lie. This is my go-to copycat recipe when that craving strikes, and trust me, it’s way more satisfying when you make it yourself. I absolutely adore finding those restaurant favorites and figuring out how to make them shine right in my own kitchen, but in a way that’s totally doable for a weeknight. It’s all about making something that feels a little special, a little fancy even, but without all the fuss. Get ready to ditch the delivery app, because this is going to be your new favorite way to get your orange chicken fix!

Why You’ll Love This Homemade Orange Chicken

Seriously, why is this recipe so darn good? Let me count the ways!

• It’s a Total Takeout Copycat: If you love that classic flavor you get from your favorite Chinese restaurant, you are going to FLIP for this. It’s got all that sticky, sweet, tangy goodness.
• Crazy Fast to Make: We’re talking about a super quick dinner here. You can totally make this happen on a busy weeknight when you’re short on time but big on cravings.
• Impressive But Oh-So-Easy: Serve this up and everyone will think you spent hours slaving away. It looks fancy, tastes amazing, and is totally achievable for any home cook.
• Perfect for Weeknights (and Weekends!): Need a weeknight win? Done. Want to impress guests without the stress? Also done. This recipe is your new best friend.
• Crispy Chicken Perfection: That satisfying crunch you get before diving into the saucy goodness? Oh yeah, we nail that here. No soggy chicken allowed!
• Sauce Like No Other: The orange sauce is just *chef’s kiss*. It’s the perfect balance of sweet, tangy, and just a tiny bit zesty.

Gather Your Ingredients for Homemade Orange Chicken

Alright, let’s get our ducks in a row so we can make this magic happen! It’s not a super long list, and you probably have most of this stuff already. It’s all about bringing together a few simple things for something seriously delicious.

For the Chicken

First things first, we need our star: the chicken! I absolutely love using chicken thighs here. They stay so juicy and have a bit more flavor than breasts, which is perfect for this dish. Just grab about a pound of boneless, skinless thighs and cut them into nice, bite-sized pieces – about an inch is usually good.

Then, for the marinade that’s going to make it nice and tender and savory: we’ll need about a quarter cup of soy sauce, a tablespoon of cornstarch (this helps with that tenderizing and also gives a little coating base), and a tablespoon of sesame oil for that classic nutty flavor. Just toss it all together and let it hang out for about 15 minutes while we get the other stuff ready.

For the Crispy Coating

Now for the actual coating that gets super crispy when we fry it! This is pretty straightforward. You’ll want about a cup of all-purpose flour, seasoned with just a half teaspoon each of salt and black pepper. That’s it! Super simple.

Then, we need an egg! Just beat up one large egg in a separate little bowl. This is going to act as the glue between our flour coating and the chicken. We’ll dip the marinated chicken first into the flour, then into the egg, and then back into the flour again. This double-coating is key for that super satisfying crunch!

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For the Irresistible Orange Sauce

This is where all the flavor really happens! You’ll need:

• A cup of orange juice. Freshly squeezed is amazing if you have it, but good quality store-bought works great too!
• A quarter cup of rice vinegar. This gives it that essential tanginess.
• A quarter cup of packed brown sugar. This is for that lovely sweetness and helps make the sauce nice and syrupy.
• Two tablespoons more of soy sauce for that savory depth.
• Just a tablespoon of ketchup. Trust me on this one – it adds body and a nice touch of umami!
• Another tablespoon of cornstarch. This is what will thicken everything up beautifully.
• A teaspoon of grated fresh ginger. Oh, the zing this adds!
• And one clove of garlic, minced. Because, well, garlic makes everything better, right?

Seriously, whisk all these goodies together in a saucepan, and we’re golden. Just keep it nearby until we’re ready to toss everything together!

For Frying and Garnish

You’ll need some vegetable oil for frying. Just grab a bottle from the grocery store – any neutral-tasting oil with a high smoke point will do perfectly. We’ll need enough to fill your skillet or wok about 2 inches deep.

And for that final flourish, because we eat with our eyes first, right? Grab a little fresh orange zest to sprinkle on top and maybe some sesame seeds if you have them. They just add that perfect final touch!

Step-by-Step Guide to Making Homemade Orange Chicken

Alright, are you ready? Because this is where the magic really happens. Making this homemade orange chicken is totally a process, but it’s one of those fun ones where you can really see the deliciousness come together right before your eyes. Just follow along, and you’ll have that takeout craving satisfied in no time!

Marinate the Chicken for Homemade Orange Chicken

First up, let’s get that chicken marinated. Grab those chicken pieces we cut into bite-sized chunks and toss them into a bowl. Add in that quarter cup of soy sauce, a tablespoon of cornstarch, and just a tablespoon of that nutty sesame oil. Give it a really good stir, make sure every piece is coated, and then let it sit for about 15 minutes. This little soak makes the chicken super tender and helps it grab onto that coating later on.

Prepare the Crispy Coating for Your Homemade Orange Chicken

Now, let’s get that crunchy coating ready! In one bowl, I like to mix up the flour with the salt and pepper. It’s basic, but it’s important! Then, in another bowl, just crack that egg and beat it up with a fork until it’s all smooth and yellow. Take your marinated chicken pieces, roll them around in the flour mixture to coat them well, then dip them into the egg wash so they’re nicely covered, and finally, give them another good dredge in the flour. This double coating is our secret weapon for extra crispiness!

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Fry the Chicken to Golden Perfection

Okay, time for the fun part – frying! You want to get a good amount of vegetable oil in a nice deep skillet or a wok, about two inches is perfect. Heat it up over medium-high heat until it reaches around 350°F (175°C). If you don’t have a thermometer, you can test it by dropping a tiny bit of the flour coating; it should sizzle immediately. Carefully add your coated chicken pieces to the hot oil, but don’t crowd the pan! Fry them in batches for about 5-7 minutes, or until they are beautifully golden brown and cooked through. Use a slotted spoon to lift them out and place them on a paper towel-lined plate to drain the excess oil.

Craft the Tangy Orange Sauce

While your chicken cools slightly, let’s whip up that irresistible orange sauce. In a small saucepan, whisk together all the sauce ingredients: the orange juice, rice vinegar, brown sugar, the other two tablespoons of soy sauce, ketchup, that remaining tablespoon of cornstarch, your fresh grated ginger, and the minced garlic. Put it over medium heat and just keep stirring constantly. It thickens up pretty quickly, usually within 3-5 minutes, turning into this gorgeous, glossy sauce that smells amazing!

Combine and Serve Your Homemade Orange Chicken

Almost there! Now, just add all that perfectly fried, crispy chicken back into the skillet with the thickened orange sauce. Toss everything gently until every single piece of chicken is coated in that sticky, delicious sauce. Seriously, try to resist eating it straight from the pan! Serve it up immediately. A little sprinkle of fresh orange zest and some sesame seeds on top makes it look just like the restaurant version, and honestly, it tastes even better!

Tips for the Best Homemade Orange Chicken

You know, making this homemade orange chicken is pretty awesome, but there are a few little tricks I’ve picked up that really make it sing. It’s all about those small details that take it from good to absolutely fantastic, like you just grabbed it from your favorite takeout spot but, like, even better!

Chicken Thighs Are Your Friend

Okay, I know I mentioned this before, but really, use the chicken thighs! They have more fat, which means more flavor and, crucially, they stay super moist and tender even after frying and getting coated in that glorious sauce. Chicken breast can work, but it’s just a bit fussier to get that same juicy result. Don’t skip this if you want that perfect bite!

Oil Temperature is Key

This is super important! If your oil isn’t hot enough, the chicken will soak up all the oil and get greasy instead of crispy. Too hot, and the outside will burn before the inside is cooked. Aim for that 350°F (175°C) mark. If you don’t have a thermometer, the flour-test I mentioned earlier is your best bet. A nice, steady sizzle is what you’re looking for.

Don’t Crowd the Pan!

Seriously, I cannot stress this enough. When you’re frying, fry in batches! Tossing too much chicken into the oil all at once will dramatically drop the oil’s temperature, and you’ll end up with sad, greasy chicken instead of wonderfully crispy pieces. Work in batches, give them space, and your chicken will thank you for it.

The Double Fry Trick

Want that extra, extra crispy crunch that really holds up to the sauce? Try double-frying! Fry the chicken once until it’s just lightly golden and cooked through. Remove it to a wire rack, let it cool for a few minutes, then pop it back into the hot oil for a second fry until it’s a deep golden brown. It takes an extra few minutes, but oh my goodness, the texture is out of this world!

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Sauce Consistency Check

When you’re making the sauce, keep an eye on it! Cornstarch is magic, but sometimes it thickens faster or slower depending on your heat. You want a sauce that’s thick enough to coat the chicken beautifully but not so thick that it’s like paste. If it gets too thick, just whisk in a tablespoon or two of water or orange juice. If it’s too thin, a quick slurry of a teaspoon of cornstarch mixed with a tablespoon of water, whisked into the simmering sauce, will fix it right up.

Ingredient Spotlight: The Magic of Orange Zest

Okay, so we’ve got the orange juice and sugar for the main flavor of our homemade orange chicken sauce, but let’s talk about the unsung hero: orange zest! When you grate just a little bit of that bright orange peel right into the sauce, it adds this amazing fragrant aroma and a really zesty, bright citrus pop that the juice alone just can’t give you. It totally elevates the whole flavor profile and makes it taste so much more like fresh, authentic orange.

Serving Suggestions for Homemade Orange Chicken

Now that you’ve got this amazing homemade orange chicken, what do you serve it with? To make it a full, restaurant-worthy meal, you absolutely need some delicious sides! Fluffy steamed white or brown rice is a classic for a reason – it’s the perfect vehicle for that glorious orange sauce. Or, try a quick stir-fry of your favorite veggies like broccoli, bell peppers, and snap peas. A simple side salad with a light vinaigrette also works wonders to balance out the richness of the chicken.

Storing and Reheating Your Homemade Orange Chicken

So, you made a glorious batch of homemade orange chicken and somehow, miraculously, have leftovers! That’s awesome. To keep it tasting its best, pop any cooled chicken into an airtight container in the fridge. It’ll keep well for about 2-3 days. Now, for reheating, the microwave is fast, but it can make the chicken a bit soft. For the best results, try reheating it gently in a skillet over medium-low heat with a tiny splash of water or orange juice. This helps keep the sauce from drying out and might bring back a bit of that crispy texture. Just be patient, and don’t blast it on high heat, or you’ll lose all that goodness!

Frequently Asked Questions about Homemade Orange Chicken

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About the Recipe Creator: Catherine Valdès

You know, when I think about where all these wonderful recipes come from, it always leads me back to my own kitchen and the journey that got me here. I’m Catherine Valdès, and this little corner of the internet, Unfold Recipes, is my dream come true. My background isn’t exactly what you might expect – I actually started out in public relations, telling stories for big brands. But honestly, the best stories I found were the ones being told right in my own kitchen after a long day. Food just felt like my true passion, my creative escape.

So, I took a leap of faith! I went to culinary school to really hone that passion. And now, Unfold Recipes is where my love for storytelling meets my actual cooking. I believe that food should be beautiful and impressive, but also totally doable for us home cooks. That’s what “approachable elegance” means to me! It’s about creating amazing dishes, like this homemade orange chicken, that feel special without making you sweat.

Share Your Homemade Orange Chicken Creation!

I absolutely LOVE to see what you all make in your kitchens! If you whip up this homemade orange chicken, please tell me all about it in the comments below. Did it hit the spot? Did you tweak anything? Rate it too, if you’d like! And if you snap a pic, tag me on social media – I’m always eager to see your delicious creations!

Homemade Orange Chicken

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A copycat recipe for takeout-style orange chicken you can make at home.

• Author: Cat
• Prep Time: 20 min
• Cook Time: 20 min
• Total Time: 40 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon sesame oil
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 large egg, beaten
• Vegetable oil, for frying
• 1 cup orange juice
• 1/4 cup rice vinegar
• 1/4 cup packed brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon ketchup
• 1 tablespoon cornstarch
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• Orange zest, for garnish
• Sesame seeds, for garnish

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Instructions

1. In a bowl, combine chicken pieces, 1/4 cup soy sauce, 1 tablespoon cornstarch, and 1 tablespoon sesame oil. Let marinate for 15 minutes.
2. In another bowl, combine flour, salt, and pepper.
3. Add the marinated chicken to the flour mixture and toss to coat evenly.
4. Dip the coated chicken pieces into the beaten egg, then dredge them again in the flour mixture.
5. Heat about 2 inches of vegetable oil in a large skillet or wok over medium-high heat to 350°F (175°C).
6. Fry the chicken in batches until golden brown and cooked through, about 5-7 minutes per batch. Remove chicken with a slotted spoon and drain on paper towels.
7. In a small saucepan, whisk together orange juice, rice vinegar, brown sugar, 2 tablespoons soy sauce, ketchup, 1 tablespoon cornstarch, ginger, and garlic.
8. Cook over medium heat, stirring constantly, until the sauce thickens, about 3-5 minutes.
9. Return the fried chicken to the skillet and toss to coat with the orange sauce.
10. Serve immediately, garnished with orange zest and sesame seeds.

Notes

• For crispier chicken, double-fry. Fry once until lightly golden, remove, and let cool for a few minutes. Then, fry again until deep golden brown.
• Adjust the sweetness and tanginess of the sauce by adding more brown sugar or rice vinegar to your preference.
• You can substitute chicken breast for chicken thighs, but thighs tend to be more tender and flavorful.

Nutrition

• Serving Size: 1 serving
• Calories: 550
• Sugar: 35g
• Sodium: 800mg
• Fat: 25g
• Saturated Fat: 5g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 120mg