Real Recipes From Real Home Cooks ®

take-out orange chicken

(3 ratings)
Blue Ribbon Recipe by
Diana Adcock
Yes, IL

I love this stuff! I will eat the leftovers cold over salad greens if there are any. Sadly, there usually isn't.

Blue Ribbon Recipe

Better than take-out, this orange chicken is fantastic. The sauce is slightly sweet, yet tangy with a kick. Fresh orange and ginger add a nice touch of freshness. A generous amount of Sriracha provides a big punch of flavor. The chicken is fried in a batter that's crispy and light. It's a little bit of work to fry the chicken in batches, but worth it.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 4 serving(s)
prep time 1 Hr
cook time 10 Min
method Stove Top

Ingredients For take-out orange chicken

  • 1 c
    chicken broth
  • 1/2 c
    freshly squeezed orange juice
  • 1/2 c
    white sugar
  • 1/3 c
    white vinegar
  • 1/4 c
  • 2 lg
    cloves garlic, minced
  • 1 Tbsp
    grated orange zest (fresh)
  • 2 tsp
    Sriracha sauce
  • 1/2 tsp
    grated fresh ginger
  • 1/4 tsp
    white pepper
  • 2 lb
    boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 Tbsp
    corn starch
  • 2 Tbsp
  • 1 c
    white rice flour or corn starch
  • 2 lg
    eggs, beaten
  • 2 c
    vegetable oil
  • 1/2 tsp
    sesame seeds
  • 1/2 tsp
    red pepper flakes
  • 1
    green onion, thinly sliced
  • cooked white rice, for serving

How To Make take-out orange chicken

Test Kitchen Tips
If you're sensitive to spice, we suggest cutting the Sriracha in half. We like spice and the full amount was almost too spicy for us.
  • Marinade ingredients whisked together in a bowl.
    In a medium mixing bowl, whisk together the chicken broth, orange juice, sugar, vinegar, tamari, garlic, orange zest, Sriracha, grated ginger, and white pepper.
  • Chicken marinating in some of the marinade.
    Place the chicken in a large freezer bag or bowl with a lid. Add 2/3 cup of the chicken broth mixture. Stir to coat and chill in the fridge for 30 minutes.
  • Whisking together corn starch and water.
    In a medium saucepan, heat the remaining marinade over medium-high heat. Whisk together the 2 tablespoons corn starch with the water in a small dish.
  • Pouring corn starch mixture into marinade.
    When marinade begins to boil, whisk in the corn starch mixture, stirring until thickened.
  • Thickened sauce removed from the heat.
    Remove from the heat and set aside.
  • Heating oil in a large skillet.
    In a large skillet, heat the oil over medium-high heat.
  • Rice flour in one bowl, eggs in another bowl.
    Place the rice flour in a medium mixing bowl and the beaten eggs in another. Drain the marinade off the chicken and discard.
  • Coating chicken in the eggs.
    Dip the chicken pieces into the beaten eggs.
  • Dipping chicken into the rice flour.
    Then dip the chicken into the rice flour. (I just add chicken, toss, add chicken, toss... until I have all my chicken in the rice flour bowl. Then I toss the whole thing until all the flour is absorbed onto the chicken.)
  • Frying the coated chicken.
    When the oil is hot, add 1/2 of the coated chicken pieces. Turn after 90 seconds browning the other side. Each batch should take 3 minutes to cook.
  • Fried chicken pieces on a paper towel.
    Using a slotted spoon, remove the chicken and drain. Repeat the process with the remaining chicken pieces. When frying the last of the chicken, reheat the sauce.
  • Coating chicken in the sauce.
    Place the chicken in a large serving bowl and add sauce. Toss/stir well to combine.
  • Take-Out Orange Chicken with sesame seeds and sliced green onion over white rice.
    Garnish with sesame seeds, a few red pepper flakes, and sliced green onion. Serve over hot white rice.