Better Than Takeout Orange Chicken
Better Than Takeout Orange Chicken is crispy, tangy, and sweet, with a texture that’s light years better than takeout. After making this many times, I discovered the trick to a perfect crispy coating is to dredge the chicken in cornstarch twice. Start with my Easy Mediterranean Baked Cod for a light appetizer, then enjoy this orange chicken with some Creamy Lemon Herb White Bean Dip for a complete meal. If you love recipes like this, you’ll also enjoy Easy Mediterranean Baked Cod and Creamy Lemon Herb White Bean Dip.
Why This Better Than Takeout Orange Chicken Is Pure Comfort
- Crispy coating that stays crispy
- Tangy, sweet, and savory flavors
- Healthier than takeout with all-natural ingredients
- Easy to make and ready in 30 minutes
What You'll Need for Better Than Takeout Orange Chicken
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- boneless, skinless chicken breasts
- orange juice
- soy sauce
- rice vinegar
- sugar
- garlic
- ginger
- red bell pepper
- green onions
- cornstarch
- orange zest
- red pepper flakes
- sesame oil
- toasted sesame seeds
- Optional: sesame seeds
- Optional: green onions
- Optional: crushed red pepper
đź“ť Ingredient Notes
- chicken breasts: Cut into bite-sized pieces.
đź›’ Tools & Equipment I Recommend
- Stainless Steel Skillet — Even heat distribution for perfect searing. → See on Amazon
- Digital Meat Thermometer — Ensures chicken is cooked to a safe temperature. → See on Amazon
How to Make Better Than Takeout Orange Chicken
- Prepare the chicken: Cut chicken into bite-sized pieces, season with salt and pepper, then dredge in cornstarch.
- Cook the chicken: Fry chicken in batches until golden and crispy. Remove and set aside.
- Make the sauce: In the same pan, combine orange juice, soy sauce, rice vinegar, sugar, garlic, and ginger. Simmer until thickened.
- Combine and serve: Return chicken to pan, toss in sauce, garnish with green onions and sesame seeds.
Cook's Tips for Perfect Better Than Takeout Orange Chicken
- Common mistake and fix: Don't overcrowd the pan when frying the chicken. Cook in batches to maintain a crispy texture.
- : For a milder sauce, reduce or omit red pepper flakes.
- : Make it gluten-free by using tamari instead of soy sauce.
Storing & Reheating Better Than Takeout Orange Chicken
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Prepare the sauce and dredge the chicken up to a day ahead. Cook just before serving.
Freezing Better Than Takeout Orange Chicken
Freeze cooked chicken for up to 2 months. Thaw before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, stirring halfway through.
Recipe Notes
- Chef tip: Dredging the chicken in cornstarch twice ensures a crispy coating.
- Best substitution: Use chicken thighs instead of breasts for more flavor.
- Make-ahead: Prepare the sauce and dredge the chicken up to a day ahead. Cook just before serving.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If the sauce is too thick, thin it out with a little water.
Want to level up this recipe?
Food Processor — Makes quick work of mincing garlic and ginger. → Check price on Amazon
Better Than Takeout Orange Chicken
Ingredients
Main Ingredients
- boneless, skinless chicken breasts
- orange juice
- soy sauce
- rice vinegar
- sugar
- garlic
- ginger
- red bell pepper
- green onions
- cornstarch
Seasonings
- orange zest
- red pepper flakes
- sesame oil
- toasted sesame seeds
Optional Toppings
- sesame seeds
- green onions
- crushed red pepper
Instructions
- Prepare the chicken: Cut chicken into bite-sized pieces, season with salt and pepper, then dredge in cornstarch.
- Cook the chicken: Fry chicken in batches until golden and crispy. Remove and set aside.
- Make the sauce: In the same pan, combine orange juice, soy sauce, rice vinegar, sugar, garlic, and ginger. Simmer until thickened.
- Combine and serve: Return chicken to pan, toss in sauce, garnish with green onions and sesame seeds.
Notes
- Chef tip: Dredging the chicken in cornstarch twice ensures a crispy coating.
- Best substitution: Use chicken thighs instead of breasts for more flavor.
- Make-ahead: Prepare the sauce and dredge the chicken up to a day ahead. Cook just before serving.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If the sauce is too thick, thin it out with a little water.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked chicken for up to 2 months. Thaw before reheating.
- Oven reheat: Reheat in a 350°F oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, stirring halfway through.
- Make ahead: Prepare the sauce and dredge the chicken up to a day ahead. Cook just before serving.
Nutrition Per Serving
- Calories: 350
- Protein: 28g
- Fat: 12g
- Carbs: 25g
- Fiber: 1g
- Sugar: 12g
- Sodium: 1800mg
- Cholesterol: 70mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Better Than Takeout Orange Chicken FAQs
Yes, prepare the sauce and dredge the chicken up to a day ahead. Cook just before serving.
Overcooking the chicken can make it dry. Use a meat thermometer to ensure it's cooked to 165°F.
Yes, cook the chicken at 375°F for 10-12 minutes, then toss in the sauce.
Use a combination of grapefruit juice and pineapple juice for a similar flavor profile.
Yes, if you use tamari instead of soy sauce.
A Warm Final Note
I can’t wait for you to try Better Than Takeout Orange Chicken and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
