It's a yummy tangy orange sauce coated around a crispy fried chicken and so much better than any fast food out there.
After I made this for the first time, nothing compares to anything I have ever eaten in freshness or taste plus this fork-tender chicken is addicting in flavor.
I think the best part of making this in my own kitchen is knowing exactly what pure fresh ingredients go into this dish and there's no comparison to those fast food places.
Making this citrusy orange sauce is delicious with chicken but it also compliments a side dish of plain old white or brown rice whether is instant rice or regular cooked.
Although the food establishments make this chicken cubed or in chunks, we used boneless skinless thigh pieces and made larger slices which makes a heartier meal.
If you orange chicken from a famous place like Panda Express our fried orange chicken will spoil you never want to order takeout again it is so much tastier.
Being very busy, this meal can be thrown together quickly any weeknight for dinner for less than 30 minutes.
A little ray of orange sunshine will just brighten up what starts out to be just a simple coated fried chicken covered in this delectable sauce.
Add a few chopsticks to the table, and enjoy the night adding a touch of the atmosphere but less expensive cooking right in your own home.
If you're a fan of Asian foods you may also like to try our homemade egg rollsfor this meal.
Scroll down to the bottom to print off this easy orange chicken recipe.
Step by Step Better Than Takeout Orange Chicken:
- Marinate the chicken for an hour
- Drain the marinade
- Coat the Chicken
- Fry the chicken
- Make the orange sauce
- Toss the chicken in the sauce
- Serve with brown or white rice
- (scroll down to the bottom for our printable complete instructions and recipe measurements)
Alternate Serving Suggestions
- Pour over mashed potatoes
- Cooked pasta of choice
- With Stir-fried vegetables
- Over roasted vegetables
- Steamed vegetables
- Fried rice
Ingredients (scroll to our printable recipe card for measurements)
- boneless, skinless chicken thighs, chicken breasts
- cornstarch
- eggs, beaten
- vegetable oil
- chicken broth
- freshly squeezed orange juice
- sugar
- distilled white vinegar
- soy sauce
- garlic, minced
- orange zest
- Sriracha
- ground ginger
- black pepper
Other Cooking Methods
- Instant Pot: Sear the marinated and coated chicken in olive oil. on both sides until crispy. Remove the chicken and set it aside. Add the remaining marinade ingredients to a saucepan and cook on the stovetop. Add the cornstarch simmer and thickens. Pour over the chicken.
- Air Fry: Preheat the Air Fry to 400 degrees for 5 minutes. Spray the basket, and also the coated chicken with cooking spray oil. Air fry the coated chicken on both sides for 4 minutes on each side. Place the rest of the marinade in a small saucepan add the cornstarch and water to thicken and then pour over the chicken.
- Baked: Marinate the chicken. Coat the chicken. Place on a baking sheet. Drizzle with olive oil. Bake in a preheated oven at 400 degrees for around 11 minutes. Make the sauce on the stovetop. Toss with chicken.
- Note: Chicken is cooked completely when the temperature internally is at 165 degrees in the thickest part. Use an instant-read thermometer.
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Tasty Asian Orange Chicken Recipes
Don't take my word for it, try this orange chicken, it's the best recipe and tastiest orange chicken ever!
There are so many recipes for this style of Asian chicken and if you often love to order takeout you're going to love this easy recipe.
I have tried several but using all fresh orange juice and when season use blood oranges, this is a spot-on fantastic meal.
This is a very tasty orange chicken and again better than takeout!
Asian Orange Chicken
Yield: 6
Prep time: 25 MinCook time: 20 MinTotal time: 45 Min
This Asian Orange Chicken is a yummy tangy orange sauce coated around a crispy fried chicken and so much better than any takeout.
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs, boneless chicken breasts, sliced into 1/4 -inch thick (or cut into 1-inch cubes)
- 1 cup cornstarch
- 2 large eggs, beaten
- 1 cup vegetable oil
- 1 cup chicken broth
- 1/2 cup orange juice (from fresh oranges)
- 1/2 cup sugar
- 1/3 cup distilled white vinegar
- 1/4 cup soy sauce
- 2 cloves garlic, minced
- 1 tablespoon orange zest and more for garnish
- 1 teaspoon Sriracha
- 1/4 teaspoon ground ginger
- 1/4 teaspoon black pepper
- thickener for the sauce: around 2 tablespoons cornstarch or more depending on how thick you like the sauce with around 2 tablespoons water (add more if necessary)
Instructions
- Marinade Instructions:
- In a large bowl, mix together with a whisk: chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger, and pepper in a large bowl.
- In another clean large bowl, place the chicken in a bowl with 1/2 cup plus 2 tablespoons of the marinade and place it in the refrigerator for 1 hour.
- Drain all the marinade from the chicken.
- In a small cup, add the 2 tablespoons of cornstarch with water and mix until smooth, and set it aside.
- In a small saucepan bring the rest of the marinade mixture to a boil over medium heat.
- Add the cornstarch mixture to the boiling sauce to thicken.
- Remove from heat after it thickens this usually takes around 1 minute.
- Coating for the chicken:
- Add 1 cup of cornstarch to a pie plate.
- Beat the eggs and add to another pie plate.
- Add the chicken to the eggs then into the cornstarch.
- Heat a Dutch oven pan to medium heat then add the oil.
- Fry the chicken on both sides cooking for 3 to 4 minutes (depending on thickness) on each side.
- Chicken is cooked when the thickest part is at 165 degrees.
- You can check the chicken using an instant-read thermometer.
- Drain on paper towels.
- Place the chicken in a deep dish and pour the sauce over the chicken.
- Serve on a bed of cooked white or brown rice.
More Asian Recipes We Love
Honey Sesame Chicken Stir Fry
Steak and Shrimp Hibachi
Oriental Chicken Salad
Best Tempura
Japanese Steakhouse Mushroom Soup
Homemade Eggrolls
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