Orange Chicken (Copycat Recipe)
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!
- 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.
Find it online: https://allrecipesmade.com/orange-chicken-copycat-recipe/
