If you crave that tangy-sweet, slightly crispy orange chicken from your favorite Chinese restaurant, get ready to fall in love with Better Than Takeout Orange Chicken! This homemade masterpiece brings together succulent chicken bites and a mouthwatering, zesty orange sauce that glazes every morsel to glossy perfection. What sets this version apart isn’t just the promise of takeout-style indulgence—it’s every thoughtful step and ingredient that comes together in your own kitchen, fresher, crunchier, and even more flavorful than what you’d get delivered.

Better Than Takeout Orange Chicken Recipe - Recipe Image

Ingredients You’ll Need

The best part about this recipe is how a handful of everyday ingredients work magic together. Each one has a purpose, whether it’s building that signature sauce texture, making the chicken extra crispy, or infusing bold flavors throughout your Better Than Takeout Orange Chicken.

Chicken: Boneless, skinless chicken breasts or thighs cut into bite-sized pieces make for juicy, tender bites every time.
Cornstarch: Essential for that outrageously crisp coating—don’t skip or substitute!
Eggs: They help the cornstarch stick to every piece and create an irresistible, light batter.
Salt and Black Pepper: Adds base-level seasoning that ensures your chicken never tastes bland.
Vegetable Oil: A neutral oil perfect for shallow frying without adding unwanted flavors.
Orange Juice: Freshly squeezed is best—it gives the sauce its lively citrus kick!
Soy Sauce: Brings a savory, umami depth that balances the sweetness beautifully.
Rice Vinegar: Brightens all the other flavors with a gentle tang.
Granulated Sugar: Gives the sauce its signature sweetness and sticky finish.
Brown Sugar: Adds a caramel note that rounds out the sauce.
Garlic: Fresh-minced garlic delivers a lingering, aromatic punch.
Fresh Ginger: Makes the sauce lively and a touch spicy—it’s a must in this dish!
Cornstarch Slurry: Mixing cornstarch with water creates that velvety, glossy restaurant-style sauce consistency.
Sesame Oil: A drizzle at the end gives irresistible toasty depth and aroma.
Crushed Red Pepper Flakes (optional): For those who like it with a hint of heat—it’s optional but highly recommended.
Sliced Green Onions & Sesame Seeds: Sprinkle on top for a pop of color and fresh flavor that makes everything look and taste better.

How to Make Better Than Takeout Orange Chicken

Step 1: Prep the Chicken

Start by trimming your chicken and cutting it into bite-sized pieces. A consistent size is key for even cooking and that ideal chewy-meets-tender texture. Season everything with salt and pepper—this little step will ensure that your chicken has great flavor all on its own, not just hiding behind the sauce!

Step 2: Create the Crispy Coating

Set up your breading station with two bowls: one with cornstarch, one with the beaten eggs. Dip each piece of chicken first into the cornstarch, coating thoroughly, then into the beaten egg. This “reverse” technique produces an incredibly crisp and light crust, a hallmark of Better Than Takeout Orange Chicken.

Step 3: Fry the Chicken

In your largest skillet, heat the vegetable oil over medium-high heat. Once shimmering, add the coated chicken in batches—don’t overcrowd the pan or they’ll steam instead of fry. Cook each piece for 5 to 7 minutes until perfectly golden and cooked through, flipping as needed. Transfer the fried chicken to a paper towel-lined plate to drain excess oil. For next-level crunch, you can even double-fry each batch.

Step 4: Make the Orange Sauce

While the chicken rests, combine orange juice, soy sauce, rice vinegar, both sugars, minced garlic, ginger, and red pepper flakes in a medium saucepan. Stir and let it gently simmer for about 5 minutes. This melds the flavors and begins to thicken the sauce while filling your kitchen with that signature sweet-citrus aroma.

Step 5: Thicken and Finish the Sauce

Stir in your cornstarch slurry, whisking constantly. You’ll see the sauce turn glossy and luxuriously thick within just a couple of minutes. Once it coats the back of a spoon, remove from heat and finish the sauce with that nutty, fragrant sesame oil. This final touch makes a massive difference in aroma and richness.

Step 6: Toss and Serve

Add your crispy chicken pieces right into the warm orange sauce and toss until every piece is evenly coated with that sticky, shiny glaze. Serve immediately over fluffy rice, making sure to spoon extra sauce over the top. This is the moment Better Than Takeout Orange Chicken truly shines!

How to Serve Better Than Takeout Orange Chicken

Garnishes

The simplest sprinkle of freshly sliced green onions and a scattering of sesame seeds turn your Better Than Takeout Orange Chicken into a dish worthy of any restaurant. Not only do they add a hit of freshness, but the contrast in color makes those golden, glistening pieces absolutely pop on the plate.

Side Dishes

There’s no wrong way to enjoy this classic, but a bowl of steamed jasmine rice is a must—it soaks up every drop of the tangy orange sauce. For extra greens, try quick-stir-fried broccoli, snow peas, or even a zingy Asian cucumber salad. The combination makes each bite feel vibrant and complete.

Creative Ways to Present

If you’re feeling playful, serve your Better Than Takeout Orange Chicken in lettuce cups for a lighter, hand-held option. For parties, make mini skewers or stick toothpicks in each piece for easy crowd-friendly appetizers. Don’t forget mini ramekins of extra orange sauce for dipping!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), store the cooled Better Than Takeout Orange Chicken in an airtight container in the fridge. It’ll stay tasty for up to 3 days. While the coating won’t be quite as crisp on day two, the tangy flavor just gets deeper and richer.

Freezing

For longer storage, freeze the chicken and sauce separately if possible, each in their own airtight, freezer-safe containers. The chicken will keep up to 2 months. If you need to freeze them together, just know the coating may soften, but the taste will be just as crave-worthy when you reheat.

Reheating

To restore the chicken’s crispness, reheat in a 375°F oven or air fryer for 8 to 10 minutes until hot and sizzling. Warm the sauce separately in a saucepan or microwave, then toss everything together just before serving. Microwave works in a pinch, but oven or air fryer is the way to bring back that fresh-made texture.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Some even prefer thighs for their richer flavor and slightly juicier texture. Just make sure you cut the pieces evenly for proper cooking.

Is freshly squeezed orange juice really necessary?

While bottled orange juice works in a pinch, freshly squeezed juice makes the flavor sparkle and brings a natural brightness to your Better Than Takeout Orange Chicken. It’s worth the small extra effort!

How can I make this recipe gluten-free?

To make your orange chicken gluten-free, simply swap the soy sauce for a gluten-free version or use tamari, and double-check all your condiments. Everything else in the recipe is naturally gluten-free.

What’s the secret to getting the chicken extra crispy?

Two things: coat the chicken well with cornstarch AND egg, and fry in batches so each piece has space to get golden. For serious crunch-lovers, you can double-fry the pieces—just a quick second dip in hot oil right before tossing in the sauce.

Can I make the sauce ahead and store it?

Definitely! The sauce can be made a day or two ahead and stored in the fridge. Warm it gently before tossing with freshly fried chicken, and you’ll have Better Than Takeout Orange Chicken in a flash.

Final Thoughts

This Better Than Takeout Orange Chicken is truly a joy to make and eat, with every bite bursting in sweet, tangy, and savory goodness. If you’ve never tried making your own orange chicken from scratch, there’s never been a better time to start—your kitchen might just become the most popular “takeout” joint in town! Give it a whirl, share it with someone you love, and watch it disappear faster than you can say, “better than takeout.”

Better Than Takeout Orange Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 25 reviews

Author: Emma
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This orange chicken recipe is better than takeout, with crispy fried chicken coated in a flavorful orange sauce. It’s a popular Chinese dish made at home with simple ingredients.

Ingredients

Scale

For the Chicken:

1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 cup cornstarch
2 large eggs, beaten
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup vegetable oil

For the Sauce:

1/2 cup orange juice
1/4 cup soy sauce
1/4 cup rice vinegar
1/2 cup granulated sugar
2 tablespoons brown sugar
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon cornstarch mixed with 2 tablespoons water
1 teaspoon sesame oil
1/4 teaspoon crushed red pepper flakes (optional)

For Garnish:

sliced green onions
sesame seeds

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Chicken: Season chicken with salt and pepper. Dip in cornstarch, then in beaten eggs. Fry until golden brown.
Make the Sauce: Combine orange juice, soy sauce, rice vinegar, sugars, garlic, and ginger in a saucepan. Simmer, then thicken with cornstarch slurry.
Finish the Dish: Toss fried chicken in sauce. Serve over rice, garnished with green onions and sesame seeds.