You know that irresistible sweet-tangy orange chicken you always order from your favorite takeout spot? This Copycat Orange Chicken delivers all that crave-worthy flavor—right from your own stovetop. Crispy battered chicken bites tossed in a glossy, zesty orange sauce—it’s pure comfort food, with no delivery tip required!
This recipe takes me back to Sunday dinners when my dad would treat us to takeout after a long week. I’ve since perfected a homemade version that’s even better—fresh, flavorful, and made with simple ingredients.
🍽️ Why You’ll Love This Copycat Orange Chicken
- Crispy and juicy: The perfect balance of texture and flavor.
- Takeout-style at home: No mystery ingredients, just deliciousness.
- Family-friendly: Kids and adults love the sweet-savory combo.
- Budget-friendly: Way cheaper than ordering out!
Table of Contents
🍊 Ingredients
For the Chicken:
- 1½ lbs boneless, skinless chicken breast, cut into 1-inch pieces
- 2 eggs
- 1 cup cornstarch
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon salt
- Vegetable oil, for frying
For the Orange Sauce:
- 1 cup orange juice (fresh or bottled)
- Zest of 1 orange
- ⅓ cup soy sauce
- ⅓ cup sugar
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch + 2 tablespoons water (for slurry)
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- ½ teaspoon red pepper flakes (optional)
Garnish:
- Sliced green onions
- Sesame seeds
🔥 Instructions
Step 1: Prep the Sauce
- In a small saucepan, combine orange juice, zest, soy sauce, sugar, rice vinegar, garlic, and ginger.
- Bring to a simmer over medium heat.
- Stir in cornstarch slurry to thicken. Simmer 2–3 minutes until glossy and thickened. Set aside.
Step 2: Bread the Chicken
- Beat eggs in one bowl. In another, mix flour, cornstarch, garlic powder, and salt.
- Dip chicken pieces in egg, then coat in flour mixture. Set aside.
Step 3: Fry Until Golden
- Heat about 1½ inches of vegetable oil in a large skillet or wok over medium-high heat.
- Fry chicken in batches for 4–5 minutes, turning once, until golden and cooked through.
- Drain on paper towels.
Step 4: Toss and Serve
- Transfer chicken to a large bowl. Pour warm orange sauce over the top and toss to coat.
- Garnish with green onions and sesame seeds.
🔁 Substitutions & Variations
- Low-carb: Swap flour and cornstarch for almond flour or keto-friendly breading.
- Baked version: Lightly oil breaded chicken and bake at 425°F for 25 minutes, flipping halfway.
- Add veggies: Toss in sautéed broccoli, bell peppers, or snap peas before serving.
- No fry zone: Try using an air fryer for a healthier crisp.
🧊 Storage Tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Re-crisp chicken in a hot oven or air fryer before serving.
- Freeze: Freeze sauced or unsauced chicken for up to 2 months. Thaw and reheat thoroughly.
🍚 Perfect Pairings
- Serve with: Steamed jasmine rice, fried rice, or stir-fried noodles.
- Side ideas: Egg rolls, edamame, or a crisp Asian-style slaw.
- Drink it with: Sparkling water, light lager, or jasmine tea.
Copycat Orange Chicken
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner, Main Dish
- Method: Stovetop, Deep Frying
- Cuisine: Asian-Inspired, Chinese Takeout
Description
Craving takeout? This copycat Orange Chicken is sweet, tangy, and better than the original—crispy, saucy, and ready in your own kitchen!
Ingredients
For the Chicken:
- 1½ lbs boneless, skinless chicken breast, cut into 1-inch pieces
- 2 eggs
- 1 cup cornstarch
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon salt
- Vegetable oil, for frying
For the Orange Sauce:
- 1 cup orange juice (fresh or bottled)
- Zest of 1 orange
- ⅓ cup soy sauce
- ⅓ cup sugar
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch + 2 tablespoons water (for slurry)
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- ½ teaspoon red pepper flakes (optional)
Garnish:
- Sliced green onions
- Sesame seeds
Instructions
Step 1: Prep the Sauce
- In a small saucepan, combine orange juice, zest, soy sauce, sugar, rice vinegar, garlic, and ginger.
- Bring to a simmer over medium heat.
- Stir in cornstarch slurry to thicken. Simmer 2–3 minutes until glossy and thickened. Set aside.
Step 2: Bread the Chicken
- Beat eggs in one bowl. In another, mix flour, cornstarch, garlic powder, and salt.
- Dip chicken pieces in egg, then coat in flour mixture. Set aside.
Step 3: Fry Until Golden
- Heat about 1½ inches of vegetable oil in a large skillet or wok over medium-high heat.
- Fry chicken in batches for 4–5 minutes, turning once, until golden and cooked through.
- Drain on paper towels.
Step 4: Toss and Serve
- Transfer chicken to a large bowl. Pour warm orange sauce over the top and toss to coat.
- Garnish with green onions and sesame seeds.
Notes
- Low-carb: Swap flour and cornstarch for almond flour or keto-friendly breading.
- Baked version: Lightly oil breaded chicken and bake at 425°F for 25 minutes, flipping halfway.
- Add veggies: Toss in sautéed broccoli, bell peppers, or snap peas before serving.
- No fry zone: Try using an air fryer for a healthier crisp.
Keywords: orange chicken recipe, takeout orange chicken, crispy orange chicken, homemade Chinese food, better than takeout, sweet and tangy chicken, Asian chicken recipe, kid-friendly dinner, Chinese orange sauce, family dinner ideas
❓ FAQ: Copycat Orange Chicken
Can I make this ahead of time?
Yes! Keep the chicken and sauce separate until just before serving to keep it crispy.
Is orange juice concentrate okay?
Yes, just dilute it with water according to package instructions for best flavor balance.
What if I don’t have fresh ginger?
Use ½ teaspoon ground ginger as a backup.
Can I make it gluten-free?
Absolutely! Use gluten-free flour and tamari instead of soy sauce.
🧡 A Takeout Classic Made Better
Once you try this Copycat Orange Chicken, you’ll never need to hit the drive-thru again. It’s the ultimate combination of flavor, texture, and comfort—made right at home. I can’t wait to hear how yours turns out—drop your favorite tweaks below!
