This was our tried and true Orange Chicken recipe since going viral in 2023! With just a few Asian staple ingredients, you’ll be able to make this dish similar, if not better, than the takeout version.

Since then, thousands of you have made and shared this recipe all over the internet, thank you!

Table of Contents

Ingredients and Substitutions

*The Recipe Card below includes all the full measurements for these ingredients!

Chicken: Dark meat (aka. thighs) is king for this recipe due to the extra fattiness and juice that dark meat lends. White meat (aka. chicken breasts) or even wings may also work.

Cornstarch, flour, egg white: This will make up our chicken batter for frying. Using a combination of both cornstarch and flour for the batter gives you a much lighter and crumbly crunch.

Ground pepper, ginger, garlic, brown sugar: These aromatics and seasonings will season our chicken so that every bite has depth of flavor on top of being coated in the orange sauce!

Sesame oil, Soy sauce, rice wine vinegar, shaoxing wine: All of these can be purchased in most Asian groceries. To maintain the original taste, try to minimize your substitutions of ingredients as much as possible. Otherwise, in a pinch, soy sauce may be replaced with tamari. Rice wine vinegar may be replaced with any other vinegar (e.g., white, apple cider). Shaoxing wine may be omitted or substituted with any dry white wine or Japanese sake.

Orange juice: For best results, go for fresh orange juice! If using the store-bought kinds, be sure to use ones that are 100% orange juice, and without the added sugar to avoid an overly sweet dish.

Instructions

*The Recipe Card below includes all the full detailed instructions!

Combine all the ingredients together for the batter, then add in the chicken to coat.

Deep fry the chicken until fully cooked-through and the outside is golden. Pro tip: Double-fry the chicken for maximum crispiness!

Mix together all the ingredients for the orange sauce. Pour the sauce into a large pan, add in cornstarch slurry, and cook until thick.

Add in the fried chicken pieces and toss to combine.

Top with green onions and sesame seeds. Serve immediately, enjoy!

Cooking Tips

Fry your chicken in batches: Overcrowding your pan when deep frying is one of the main culprits for dropping the temperature of your oil too quickly. If your oil isn’t at the adequate temperature (i.e., too cold), it risks undercooking your chicken and causing a soggy coating.

Don’t skip the double-frying step: This is one of the key techniques that Asian restaurants use to get their fried chicken so crispy! The initial fry is to mainly cook to the chicken, while the magic happens at the second step. The second fry helps to remove all the excess water leftover from the chicken, causing it to brown and crisp up almost instantly.

FAQs (Frequently Asked Questions)

How do I store leftovers?

Leftovers can be kept refrigerated in an airtight container for up to 3 days.

To reheat, simply rewarm in the microwave for 1-2 minutes or on a baking dish in the oven at 350 F until hot. While it may not exactly be as crispy as the night before, it still tastes pretty good.

Can I freeze this?

Yes, for optimal texture, it’s recommended to freeze the sauce and chicken separately (sealed in plastic bags or containers). This can be kept frozen for up to 3 months.

To reheat, you can oven-bake or airfry the frozen chicken at 375 F for around 10-15 minutes, or until fully heated through and crispy. You can soften the orange sauce by submerging it in warm water for a few minutes, or briefly microwaving or heating via stovetop until liquid in consistency.

Can I make this spicy?

Yes, simply add a few teaspoons of red chili flakes or powder (to your preference) into the orange sauce and follow the recipe as directed. You can also add some sriracha sauce!

Can I double or triple this recipe?

For a larger crowd or for meal prep, you can double or triple the amount of ingredients in the recipe provided. If you’d like the recipe to be saucier, you can also double the amount of ingredients for the orange sauce.

What can I serve this with?

This recipe is best served with a side of jasmine or fried rice and freshly steamed/stir-fried vegetables such as carrots, celery, broccoli, and/or mushrooms.

You can also eat this over pasta or noodles -the orange sauce makes the perfect, saucy coating!

All of you have been absolutely loving our takeout series so far, so here’s a few recipes you might want to give a try after you’re done with this one: