I love this version of orange chicken because the chicken turns out perfectly crispy on the outside and tender on the inside, while the homemade sauce is packed with bright citrus flavor balanced by savory soy sauce and just a hint of heat. It’s great for a weekend dinner or anytime I want to treat myself to that takeout-style comfort—without leaving the house.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the chicken: 2 pounds boneless, skinless chicken breasts (cut into 1-inch pieces) 1/2 cup all-purpose flour 1/2 cup cornstarch 1 teaspoon paprika 1/2 teaspoon coarse black pepper 1 teaspoon garlic salt 1/2 teaspoon onion powder 1/2 cup milk 1 large egg 1 tablespoon vegetable oil Vegetable oil (for frying)
For the orange sauce: 1 tablespoon sesame oil 1 teaspoon red chili pepper paste 1 teaspoon garlic paste 1 teaspoon ginger paste 1 tablespoon light soy sauce 1 tablespoon orange zest 1/4 cup rice vinegar 1/2 cup granulated sugar 1/2 cup orange juice 1 tablespoon cornstarch
For garnish (optional): 2 green onions, thinly sliced
Directions
Heat the Oil for Frying I pour 4 to 5 inches of vegetable oil into a heavy-bottomed stockpot or Dutch oven and heat it to 375°F. I always use a thermometer to make sure the temperature is right.
Prepare the Chicken Breading In one shallow bowl, I combine flour, cornstarch, paprika, black pepper, garlic salt, and onion powder. In a second bowl, I whisk together the milk, egg, and 1 tablespoon of vegetable oil.
Bread the Chicken I dip the chicken pieces, a few at a time, into the milk mixture, then dredge them in the flour mixture, making sure they’re fully coated.
Fry the Chicken Once the oil is hot, I carefully add the battered chicken pieces in batches. I fry them for 2–3 minutes, until they’re light golden brown. Then I remove them with a slotted spoon and place them on paper towels or a paper bag to drain any excess oil.
Make the Sauce In a saucepan over medium heat, I warm the sesame oil and sauté the chili paste, garlic paste, and ginger paste for 1–2 minutes until fragrant. I then stir in the soy sauce, orange zest, rice vinegar, and sugar.
Thicken the Sauce I whisk the cornstarch into the orange juice until smooth, then pour it into the saucepan. I let the sauce simmer for a few minutes until it thickens into a glossy glaze.
Coat the Chicken and Serve I toss the fried chicken pieces in the warm orange sauce until coated evenly. I garnish with sliced green onions (optional) and serve immediately—usually with rice or steamed veggies.
Servings and timing
This recipe makes 6 servings and takes about 1 hour total — including prep, frying, and making the sauce.
Variations
I sometimes use chicken thighs for a juicier result.
For extra crunch, I double-dip the chicken (milk, flour, then repeat).
If I want it spicier, I add extra chili paste or a dash of sriracha.
I’ve also added steamed broccoli or snap peas to make it a more complete dish.
To lighten it up, I’ve baked or air-fried the chicken instead of deep frying—it’s not as crispy but still tasty.
Storage/Reheating
Leftovers keep well in the fridge for up to 3 days. I store the sauce and chicken separately if possible, to help preserve the crispiness. I reheat the chicken in the oven or air fryer for the best texture and warm the sauce on the stovetop or in the microwave before tossing them together.
FAQs
Can I make this dish ahead of time?
Yes. I usually fry the chicken and make the sauce separately, then combine them just before serving. This keeps the chicken crispy.
Can I bake or air-fry the chicken instead?
Absolutely. Baking or air-frying is a good option for a lighter version. I spray the breaded chicken with oil and bake at 425°F or air fry at 400°F until golden and cooked through.
What type of orange juice should I use?
I use fresh orange juice for the brightest flavor, but store-bought works too. Just make sure it’s 100% juice and not from concentrate for best results.
Can I use pre-made chicken nuggets?
Yes, when I want to speed things up, I bake or air-fry frozen nuggets and toss them in the homemade orange sauce.
What do I serve with orange chicken?
I usually serve it with steamed jasmine rice or fried rice, and a side of broccoli or stir-fried veggies rounds it out nicely.
Conclusion
This Orange Chicken copycat recipe is crispy, saucy, and totally satisfying. I love how it brings that takeout favorite right into my kitchen—with even more flavor and freshness. Whether I’m cooking for the family or making extra for leftovers, this dish always hits the spot.
Crispy chicken tossed in a sweet and tangy orange glaze—this homemade orange chicken tastes just like your favorite takeout, only better. A must-try for dinner nights!
Author:Sarah
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:6 servings
Category:Dinner, Main Course, Takeout Copycat
Method:Deep Frying, Simmering
Cuisine:Asian-Inspired, Chinese-American
Ingredients
For the Chicken:
2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon paprika
1/2 teaspoon coarse black pepper
1 teaspoon garlic salt
1/2 teaspoon onion powder
1/2 cup milk
1 large egg
1 tablespoon vegetable oil
Vegetable oil (for frying)
For the Orange Sauce:
1 tablespoon sesame oil
1 teaspoon red chili pepper paste
1 teaspoon garlic paste
1 teaspoon ginger paste
1 tablespoon light soy sauce
1 tablespoon orange zest
1/4 cup rice vinegar
1/2 cup granulated sugar
1/2 cup orange juice
1 tablespoon cornstarch
For Garnish (Optional):
2 green onions (scallions), thinly sliced
Instructions
Heat the Oil for Frying:
Heat 4–5 inches of oil in a heavy stockpot or Dutch oven to 375°F (190°C).
Prepare the Chicken Breading Station:
In one bowl, mix flour, cornstarch, paprika, black pepper, garlic salt, and onion powder.
In a second bowl, whisk together milk, egg, and 1 tbsp vegetable oil.
Bread the Chicken:
Dip chicken pieces into the milk mixture, then dredge in the flour mixture to coat well.
Repeat in batches.
Fry the Chicken:
Carefully drop a few coated pieces at a time into the hot oil. Fry for 2–3 minutes, or until golden brown.
Remove with a slotted spoon and drain on paper towels or a paper bag.
Make the Sauce:
In a saucepan, heat sesame oil over medium heat. Add chili paste, garlic paste, and ginger paste. Sauté for 1–2 minutes.
Stir in soy sauce, orange zest, rice vinegar, and sugar.
In a small bowl, whisk cornstarch into orange juice, then add to the saucepan.
Simmer until the sauce thickens, about 3–5 minutes.
Coat the Chicken:
Toss the fried chicken pieces in the warm sauce until fully coated.
Serve:
Garnish with sliced green onions if desired. Serve immediately, ideally with steamed rice or veggies.
Notes
For extra spice, add more chili paste or red pepper flakes to the sauce.
Substitute chicken thighs for juicier bites.
To lighten up the recipe, bake or air-fry the chicken instead of deep frying.
This dish is best served fresh but can be reheated gently in a skillet.
