Who needs takeout when you can whip up this delicious Better Than Takeout Orange Chicken in just over an hour. Juicy chicken lightly breaded and coated in a zesty orange sauce everyone will love!
This better-than-takeout orange chicken is crispy, saucy, and bursting with bold citrus flavor in every bite. Tender pieces of chicken are lightly battered and cooked until golden, then tossed in a homemade sticky orange sauce made with fresh orange juice, and a touch of sweetness. It’s quicker and fresher than delivery, and everyone will keep coming back for more!
Serve this Better than Takeout Orange Chicken on a bed of Instant Pot Sticky Rice or Better Than Takeout Fried Rice. I also love to whip up a batch of homemade potstickers to also go alongside this chicken.
Table of Contents
Why We Love Orange Chicken
- This Better Than Takeout Orange Chicken recipe is healthier than most takeout options.
- Better Than Takeout Orange Chicken reheats well for delicious leftovers.
- It’s budget-friendly compared to ordering takeout.
Recipe Ingredients
- Orange Juice: Provides a fresh, tangy sweetness, essential for the signature taste of Orange Chicken.
- Sriracha: Infuses a spicy kick, creating a subtle heat.
- Ginger: Fresh ginger provides a warm, spicy undertone, adding a hint of freshness and depth to the orange sauce.
See the recipe card for full information on ingredients and quantities.
How to Make Better than Take Out Orange Chicken
Step 1: Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). Lightly spray a 9×13-inch glass pan and set aside.
Step 2: In a medium-sized mixing bowl (or a 2-cup 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.
Step 3: Place the cubes of chicken into a bowl with the whisked eggs. Toss the chicken (taking care to let the egg drip off) into a large ziplock bag full of cornstarch. Zip and shake until evenly coated.
Step 4: 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. Transfer to a paper towel-lined plate.
Step 5: Add the fried chicken to the prepared 9×13 pan. Whisk together a slurry of 1 tablespoon of cornstarch and 1 tablespoon 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.
Expert Tips
- Zesting Alternative: 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, use a light touch working from the bottom to the top to ensure no pith (bitter white layer) is included.
- Drain on Paper Towel: After frying, place the chicken on a paper towel-lined plate to drain excess oil. This helps keep the chicken crispy and prevents the sauce from becoming too oily.
FAQs
Yes, you can use diced pork, marbled beef, peeled shrimp, or extra firm tofu as a substitute. If using chicken, boneless skinless chicken thighs can also be used for a juicier, more flavorful option.
Better Than Takeout Orange Chicken pairs well with chow mein, cauliflower rice for a low-carb option, or brown rice for a heartier choice. While rice is a classic choice, it also tastes great on top of greens or noodles.
Storage Info
To STORE Better Than Takeout Orange Chicken, place it in an airtight container and refrigerate for up to 5 days. You can FREEZE it for up to 6 months. To reheat, thaw in the fridge overnight if frozen.
REHEAT in a 350 degrees Fahrenheit (175 degrees Celsius) oven for 10-15 minutes or until warmed through, or use a microwave on medium power, stirring occasionally.
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Better than Takeout Orange Chicken Recipe
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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 teaspoon red pepper flakes
- 1 tablespoon cornstarch or tapioca flour
- 1 Tbsp water
For the Chicken
- 1 1/2 lbs boneless skinless chicken breast - cut into 1" chunks
- 3/4 cup cornstarch or tapioca flour
- 2 large eggs - lightly beaten
- 2 cups vegetable oil
Instructions
- Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). Lightly spray a 9×13-inch glass pan and set aside.
- In a medium-sized mixing bowl (or a 2-cup 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) into a large ziplock bag full of 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. Transfer to a paper towel-lined plate.
- Add the fried chicken to the prepared 9×13 pan. Whisk together a slurry of 1 tablespoon of cornstarch and 1 tablespoon 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.
Not bad but, I would substitue the sugar with brown sugar.