Orange Chicken Recipe Easy Better Than Takeout

That first crackle of a hot skillet, followed by the bright zing of fresh orange and savory soyit grabs you. This orange chicken recipe nails that crispy, sticky glaze everyone craves. It’s the kind of dish that’s filling the dinner table and trending for a reason: bold flavors, just the right crunch, and way better than takeout.

What sets this apart? It’s the perfect balance of sweet, tangy orange sauce and crispy chicken bites, all made right at home. You can skip frying by baking or air frying for a lighter touch without losing that crunch. It’s an easy weeknight winner using familiar ingredients like tamari soy sauce and fresh garlic. Plus, it’s ready quicker than you thinkyou can whip up a skillet dinner in just 20 minutes!

Back in 2020, I started perfecting this for my family when we all craved takeout but wanted healthier. The first time I nailed the sauce, my teenager declared it better than any restaurant’s. The secret? Patting the chicken dry before coating to get that extra crispy crust. After years of recipe testing and ingredient hunting, I’m here to keep your meals both wholesome and utterly crave-worthy.

Yesica Andrews

Orange Chicken Recipe Easy Better Than Takeout

Enjoy this homemade orange chicken that rivals any takeout with its crispy golden chicken and a sweet-spicy orange sauce. This orange chicken recipe panda express copycat delivers crispy orange chicken homemade better than takeout in just about 30 minutes. Perfect for an easy 20 minute orange chicken skillet dinner or adapting into a healthy baked orange chicken no frying air fryer version. It’s also gluten free orange chicken tamari soy sauce friendly, making it an all-around crowd-pleaser with vibrant flavors.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 478.3

Ingredients Method Notes

Ingredients

  

• 2 pounds boneless skinless chicken thighs trimmed and cut into 1 inch pieces
• 1/4 cup water
• 1/2 teaspoon Kosher salt fine salt is okay too
• 1/2 teaspoon baking soda
• 2 large eggs
• 1/2 cup cornstarch
• 1 tablespoon oil any neutral oil is fine
• 1 cup orange juice about 2 to 3 oranges juiced
• 1 tablespoon orange zest use less if you prefer it less “orange-y”
• 1/4 cup ketchup
• 2 tablespoons granulated sugar use more if your oranges are not as sweet
• 1 1/2 tablespoons white vinegar
• 1 tablespoon cornstarch
• 1/2 tablespoon garlic minced about 1 clove
• 1/2 teaspoon Chinese chili pepper flakes or 1 teaspoon crushed red pepper
• 1 stalk green onion thinly sliced white and green separated
• Whole dry chili pepper optional
• Oil as needed for cooking

Method

 

1. Combine chicken pieces with water baking soda and salt in a large bowl and stir vigorously until the water is mostly absorbed by the chicken.
2. Add eggs to the chicken mixture and stir until fully blended, then incorporate cornstarch until no dry bits remain; finish mixing in the oil until evenly coated.
3. Pour 2 to 3 inches of oil into a wok or deep pan and heat it to 375°F.
4. While the oil heats, whisk together orange juice orange zest ketchup sugar vinegar and cornstarch in a bowl then set aside.
5. Carefully drop the chicken pieces one by one into the hot oil in a single layer without overcrowding and cook for 4 to 5 minutes.
6. Remove chicken from oil and drain for 2 to 3 minutes, stirring occasionally during frying to separate any sticking pieces.
7. Return the oil temperature to 375°F and fry the chicken a second time for 5 to 6 minutes until they turn golden brown and crispy.
8. Drain the fried chicken on paper towels or a wire rack.
9. In a wok or large skillet over medium heat add a bit of oil and once hot toss in the white parts of the green onion along with minced garlic and chili flakes or whole chili pepper; stir for about 10 to 15 seconds until fragrant.
10. Give the orange sauce a quick stir and pour it into the wok, then increase the heat to medium-high and cook the sauce until it bubbles thickens and becomes glossy, stirring often to avoid lumps.
11. Add the double-fried chicken into the sauce and toss well to coat every piece evenly.
12. Serve the orange chicken immediately garnished with the green parts of the green onion alongside steamed white or fried rice. Enjoy!

Notes

• For a milder orange flavor, reduce the orange zest to 1/2 tablespoon. Adjust the sugar level depending on the sweetness of your oranges; use more if needed. Freshly squeezed orange juice yields the best flavor but carton juice can be substituted. See the post for detailed photos, tips, and FAQs.

Why You’ll Love This Orange Chicken Recipe

• Bright, fresh orange juice and zest create a naturally tangy-sweet sauce that tastes vibrant yet balanced.
• The double-fry method locks in an irresistible crispy crustthis is crispy orange chicken homemade better than takeout for sure.
• Gluten free orange chicken options are easy here by using tamari soy sauce and cornstarch, keeping it accessible for sensitive diets.
• Versatile mealserve it right from the skillet, or bake for a healthier baked orange chicken no-frying air fryer version.

Key Ingredients and Handy Swaps

Each ingredient plays a starring role in bringing out that nostalgic, sticky-sweet magic:

• Chicken thighs: They stay juicy and tender under that crispy coating.
• Orange juice & zest: Freshly squeezed is best, but carton juice works in a pinch.
• Cornstarch: Crucial for coating and thickening the sauce, giving you that glossy finish.
• Ketchup: Adds a little depth and mild tang to balance the oranges.
• White vinegar & sugar: Create the perfect sweet-tart bite our taste buds love.

Step-by-Step: Making Crispy Orange Chicken at Home

1. Marinate the chicken: Mix chicken pieces with water, baking soda, and salt. This tenderizes and firms up the meat.
2. Add eggs, cornstarch, and oilcombine well so every piece gets an even, crispy-ready coating.
3. Heat oil to 375°F: Use a wok or deep pan and keep oil hot for frying that perfect crunch.
4. Fry chicken in batches: Avoid crowding. Fry once for 4–5 minutes, drain, then fry again for 5–6 minutes to reach golden crispiness.
5. Make the sauce: Stir-fry garlic, white onion parts, chili flakes then add your mixed orange sauce. Cook until thick and glossy.
6. Toss fried chicken in the sauce until beautifully coatedserve immediately with a garnish of green onion tops.

Troubleshooting and Simple Tweaks

• Oil temperature is key: Too cool and chicken turns greasy; too hot and it burns. Keep a thermometer handy for perfect heat control.
• Sauce lumpy or thin? Mix cornstarch well with wet ingredients and stir constantly once sauce bubbles to keep it smooth and glossy.
• Less orange flavor? Try ½ tablespoon orange zest instead of 1 tablespoon for a gentler hint.
• Spicy twist: Increase chili flakes or add whole dry chili pepper for a spicy Szechuan orange chicken chili garlic vibe.

Serving, Storage, and Leftover Tips

• Serve over steamed white rice, fried rice, or for a low carb option, keto orange chicken cauliflower rice is perfect.
• Garnish with sliced green onions for fresh color and bite.
• Store leftovers in an airtight container in the fridge up to 3 days gently reheat in a skillet to keep crispiness.

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FAQs ( Orange Chicken )

This orange chicken comes together in about 20 minutes and smells like a celebration of all the best parts of homemade comfort food. You’ll love how the crispy bites contrast beautifully with the tangy, sticky sauceso satisfying and fresh, it feels like a cozy hug from your own kitchen. Truly, it’s every bit as delightful as your favorite takeout, but better.

Here’s a little secret from my recipe vault: swap chicken thighs for breasts if you prefer leaner meat, but marinate a bit longer to keep things juicy. Want to switch up the heat? Add extra chili flakes for a spicy Szechuan twist that wakes up your palate. Leftovers reheat wonderfully in a skillet to keep that crisp edgejust like fresh from the pan.

If this recipe brings back memories or inspires your own family dinner traditions, I’d love to hear! Snap a photo or share your favorite orange chicken momentsmaybe a lunchtime or holiday story. Don’t forget to save this recipe for those busy nights when you need a nourishing, feel-good meal ready fast. Here’s to many warm, flavorful dinners ahead!