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Better-Than-Takeout Orange Chicken: 1 Amazing Glaze

Better-Than-Takeout Orange Chicken
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Make restaurant-quality Orange Chicken at home. This recipe delivers crispy chicken pieces coated in a perfectly balanced, tangy, and sweet citrus sauce. You will achieve the flavor everyone loves without leaving your kitchen.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg, lightly beaten
  • Vegetable oil, for frying
  • 1/2 cup orange juice, fresh squeezed preferred
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon honey
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon sesame oil
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
  • Orange zest from 1 large orange
  • Optional garnish: Sesame seeds and sliced green onions

Instructions

  1. In a medium bowl, whisk together the flour, 1/4 cup cornstarch, salt, and pepper.
  2. Dip the chicken pieces into the beaten egg, letting excess drip off.
  3. Toss the coated chicken in the flour mixture until fully covered.
  4. Heat about 1 inch of vegetable oil in a large skillet or pot to 350°F (175°C).
  5. Fry the chicken in batches, turning occasionally, until golden brown and cooked through, about 4-6 minutes. Remove and drain on a wire rack or paper towels.
  6. In a small saucepan, combine the orange juice, soy sauce, rice vinegar, brown sugar, honey, ginger, garlic, and sesame oil.
  7. Bring the sauce mixture to a simmer over medium heat, stirring until the sugar dissolves.
  8. Whisk in the cornstarch slurry and cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon. This takes about 1 minute.
  9. Remove the sauce from the heat and stir in the orange zest.
  10. Add the crispy chicken to the sauce and toss gently until every piece is coated evenly.
  11. Serve immediately. Garnish with sesame seeds and green onions if desired.

Notes

  • For extra crispiness, you can double-fry the chicken. After the first fry, let the chicken rest for 5 minutes, then fry again briefly at a higher temperature (about 375°F or 190°C) until deep golden brown.
  • Using fresh orange juice makes a noticeable difference in the final flavor.
  • Adjust the sugar and soy sauce to match your preferred level of sweetness and saltiness.

Nutrition

Find it online: https://flavorvista.com/better-than-takeout-orange-chicken/