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Better Than Takeout Orange Chicken

There’s no need to order out! This Better Than Takeout Orange Chicken is ready to go in a little over an hour.

Serve this Better Than Takeout Orange Chicken on a bed of Instant Pot Sticky Rice or Better Than Takeout Fried Rice. I love to whip up a batch of Homemade Potstickers to go with ALL of my Asian dishes!

Better Than Takeout Orange Chicken on top of a bed of white rice.

As good as the “real” thing

The other day I decided that I needed to search for a few recipes online and see if I could make some Orange chicken that would be equally as good as to the one I love. That’s not always easy to do, especially with Asian food.

I was really skeptical about the end results but I have to say, this orange chicken is by far better than any takeout we’ve ever had. It’s delicious! 

Prepare to spend a little extra time prepping this recipe and doing a few more dishes. Don’t worry guys, it’s worth it!

It’s got great flavor, an amazing texture to it and will have all of your family fooled. They’ll think you ordered out! Next up- sweet n’ sour and sesame chicken!

Dredging chicken for Better Than Takeout Orange Chicken.

Making better than take out orange chicken

PREP. Preheat oven to 325 degrees, lightly spray a 9×13 inch glass pan, set aside.

SAUCE. In a medium size mixing bowl (or a 2 c. measuring cup), whisk together the chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger, black pepper, and red pepper flakes, set aside.

COAT CHICKEN. Place the cubes of chicken into a bowl with the whisked eggs, toss the chicken (taking care to let the egg drip off it) into a large Ziploc bag full of the cornstarch. Zip and shake until evenly coated.

FRY. Heat vegetable oil in a large saucepan or dutch oven. Working in batches (3-4), add the chicken and fry until golden brown and cooked through, about 1-2 minutes, then transfer to a paper towel lined plate.

COAT + BAKE. Add the fried chicken to the prepared 9×13 pan. Whisk together a slurry of 1 tbsp. of cornstarch and 1 tbsp. of water, add to the sauce and then pour over the chicken. Place in the oven and bake uncovered for 50 minutes, stirring every 15 minutes or so. Remove and serve immediately.

Fried chicken for Better Than Takeout Orange Chicken.

Tips + Variations

This sweet and tangy orange chicken is sure to be a hit with your family any night of the week! Here are a few tips when making it:

  • Peanut or canola oil can be used to fry the chicken instead of vegetable oil.
  • Reserve some of the sauce (or make extra) to serve over white rice with your chicken.
  • If you don’t have a zester a cheese grater or vegetable peeler can be used instead. When using a cheese grater be sure to choose the side with the smallest holes and lightly zest the orange to get just the top layer of the peel. If using a peeler, be sure to use a light touch working from the bottom to the top to make sure no pith (or bitter white layer or the orange) is showing.
  •  ½ cup of honey or ⅓ cup of agave syrup can be swapped out for the sugar in the sauce.
Better Than Takeout Orange Chicken coated in orange sauce.

Storing Info

STORE leftover orange chicken in an airtight container in the fridge for up to 5 days.

FREEZE for up to 6 months.

Reheat chicken straight from the freezer by warming on the stovetop, in the microwave, or in a 350 degree oven for 10-15 minutes.

Better Than Takeout Orange Chicken topped with sliced green onion.

More take out inspired classics:

Baking Tools & Ingredients You Will Need For This Recipe:

Better Than Takeout Orange Chicken

Better than Takeout Orange Chicken Recipe

There's no need to order out! This better than takeout orange chicken is ready to go in a little over an hour!
5 from 2 votes
Pin Rate
Course: Main Dishes
Cuisine: Asian, Chinese
Prep Time: 15 mins
Cook Time: 1 hr
Servings: 6 servings
Calories: 311kcal
Author: Life Made Simple Team
Print Recipe

Ingredients

  • 1 cup low sodium chicken broth
  • 1/2 cup orange juice - freshly squeezed
  • 1/2 cup sugar
  • 1/3 cup distilled white vinegar
  • 1/4 cup soy sauce
  • 2 cloves garlic - minced
  • 1 Tbsp orange zest
  • 1 1/2 tsp Sriracha
  • 1/4 tsp ginger - freshly grated
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 1 Tbsp cornstarch or tapioca flour
  • 1 Tbsp water
For The Chicken
  • 1 1/2 lbs boneless, skinless, chicken breasts - cut into 1" chunks
  • 3/4 cup cornstarch or tapioca flour
  • 2 large eggs - lightly beaten
  • 2 cups vegetable oil

Instructions

  • Preheat oven to 325 degrees, lightly spray a 9×13 inch glass pan, set aside.
  • In a medium size mixing bowl (or a 2 c. measuring cup), whisk together the chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger, black pepper, and red pepper flakes, set aside.
  • Place the cubes of chicken into a bowl with the whisked eggs, toss the chicken (taking care to let the egg drip off it) into a large ziplock bag full of the cornstarch. Zip and shake until evenly coated.
  • Heat vegetable oil in a large saucepan or dutch oven. Working in batches (3-4), add the chicken and fry until golden brown and cooked through, about 1-2 minutes, then transfer to a paper towel lined plate.
  • Add the fried chicken to the prepared 9×13 pan. Whisk together a slurry of 1 tbsp. of cornstarch and 1 tbsp. of water, add to the sauce and then pour over the chicken. Place in the oven and bake uncovered for 50 minutes, stirring every 15 minutes or so. Remove and serve immediately.

NOTES

-This dish is best baked to help develop the flavor of the sauce, to thicken it and to make the chicken nice and tender. If you’re in a time crunch, you can fry the chicken and heat the sauce (with the cornstarch and water) in a small saucepan until thick, then pour over the chicken and eat immediately.
Nutrition Facts
Better than Takeout Orange Chicken Recipe
Amount per Serving
Calories
311
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
135
mg
45
%
Sodium
 
737
mg
32
%
Potassium
 
550
mg
16
%
Carbohydrates
 
36
g
12
%
Fiber
 
1
g
4
%
Sugar
 
19
g
21
%
Protein
 
28
g
56
%
Vitamin A
 
196
IU
4
%
Vitamin C
 
14
mg
17
%
Calcium
 
26
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Take a picture and tag @lmadesimple on Instagram or tag #LMSBakes! We can’t wait to see your version!

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Recipe source: slightly adapted from Damn Delicious

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Comments:

    1. Healthy!? No. 1/2 a cup of sugar, That is 96 grams, the same as 213 M&Ms, are we having dessert for dinner? Not only that but 2 cups of vegetable oil =3,154 calories and 436 grams of fat! Same amount of fat as 15 Big Macs.

      1. I was never claiming it to be healthy, just better than takeout. You could definitely cut down the sugar as much as you’d like, and the oil is just for frying, you’re not consuming 2 cups! Of course if you don’t want to fry the chicken you can always grill it without the breading and continue as the recipe states. But please don’t leave a comment without actually reading the whole recipe.

        1. This recipe is awesome. I’ve tried lots of other methods and this is by far THE BEST. My husband raves about this every time I make it. To make it a little on the healthier side, I made steamed broccoli with the rice to balance the meal a bit. Nothing beats homemade. Plus, this is so much cheaper than getting take-out and has made our Friday nights fun AND more affordable since we’re not getting take-out from the place down the road.

          Thanks a million for this 5-star recipe!

          Natalie B.,
          Denver, Colorado

          1. Thank you! We’re definitely huge fans, and yes, any kind of steamed veggies are the perfect side dish for this chicken!

  1. I studied in the states for a year and this was my go-to takeaway favourite, back in the UK we don’t have this on our menus. Had been craving for months and found this, turned out PERFECT can’t thank you enough. Best I’ve had is for sure in San Francisco but this recipe comes a close second!

  2. Can’t wait to try this! If you are looking for a good Chinese restaurant in Utah, try out The Mandarin in Bountiful. I believe it’s rated one of the best in the U.S.A. (I would love it if you could do a copycat recipe for their cashew chicken.)

    1. Oooh! Cashew chicken sounds really good! We’ve been meaning to go up there and try it out. I’ll have to let you know when I do and when I do a copycat 🙂 Thanks for the suggestion!

  3. I made this last night. It is really good. I had to double the recipe for my family of 6 and it did take me a lot longer to prepare than 30 minutes, but the flavor is just like orange chicken at a chinese restaurant. I also love how economical it was to feed my family a restaurant quality meal. I already had most of the ingredients in the pantry and just had to buy the chicken. Thanks so much.

  4. I cannot WAIT to make this tonight. I think I’m going to substitute the sugar with honey. Thanks for the awesome recipe! Pinned! 🙂

  5. OMG!! I just made. This and it’s unbelievable it’s probably on my top ten list of favorite dishes! YUMMY! 🙂

  6. This looks so good, I’m excited to try. One question, I usually just add the sauce last minute so the chicken is really crunchy. If you add the sauce and leave in oven for that long, will the chicken be soft and not crunchy at all? Thanks

    1. It does soften a little, so you could definitely add it a little later on if you prefer it to be more crunchy! Or you could just pour all of the ingredients in a saucepan and let it cook down a bit and pour it over the crispy freshly fried chicken. Hope that helps!

  7. This sauce is so delicious it has become my family’s favorite. We like the chicken to stay crunchy so I modified it a bit. I found that simmering the sauce very gently for about 40 minutes produces a perfect blending of flavors and consistency. Then we either pour it over the fried nuggets or even grilled chicken. It stores perfectly in the fridge and is a delicious dipping sauce too. I think a prepared jar of this sauce would make a great gift! It’s that good! Thanks so much for this recipe!

    1. @Kristin… For the sauce; did you prepare the sauce ingredients in pan and add the cornstarch & water, whisk and then simmered for 40 min? Or simmer a bit then added cornstarch and water?

  8. I made the recipe “Better than Takeout Orange Chicken” . It really was amazing. Recipe was easy to follow and preparation not difficult.

  9. I tried this for lunch today. I have to say I was a little skeptical but it was every bit as delicious as was claimed. It was so easy to make as well. Will be making this again. 

  10. This was AMAZING!! I didn’t add the hot pepper flakes as I knew my family wouldn’t like the heat. Everyone loved this recipe. I did not bake but rather added the chicken into the sauce on the stove. Cannot give this recipe enough stars!!

  11. Why does my sauce look brown will it lighten up while cooking in oven?? Also doesn’t seem think at all… still have 30 mins left…hope it turns out!

  12. My prep time was more then an hour… just because I’ve never made this before… I love to cook, I loved this idea, do did my 13 year old daughter… & we both thought it was too ‘orangey’… & I thought quite spicy, so next time, I’m going to try cut the freshly squeezed orange juice, orange zest, & ginger in half…. overall, it was worth it ??

  13. I made this recipe for my family and they loved it. Will definitely make this again. I opted to leave out the Red Pepper flakes and Sriracha. Delicious!

  14. I made this for supper, it was so tasteful and delicious.  My husband I and really liked it. I will make this again.  Thank you for this recipe.  

  15. I Have been using this recipe for years, and I love it so much! Half the Chinese restaurants in Chicago do not compare to it. If you want to save some time while the chicken is frying, I recommend thickening the sauce in a small pot on high heat. I needed 1.5 TBSP to get the thickness I wanted. Once you are done frying the chicken, all you have to do is coat it evenly with the sauce, and you are good to go.