Take-Out Orange Chicken

Diana Adcock


I Love This Stuff! I will eat the leftovers cold over salad greens if there's leftovers. Sadly, there usually isn't.


☆☆☆☆☆ 0 votes

30 Min
10 Min
Stove Top


  • 2 lb
    boneless, skinless chicken breast, cut into 1 inch pieces
  • 1 c
    white rice flour or cornstarch
  • 2 Tbsp
  • 2 large
    eggs, beaten
  • 2 c
    vegetable oil
  • 1/2 tsp
    sesame seeds
  • 1
    green onion, thinly sliced
  • 1/2 tsp
    red pepper flakes
  • 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 large
    cloves garlic, minced
  • 1 Tbsp
    grated orange zest (fresh)
  • 2 tsp
    sriracha sauce
  • 1/2 tsp
    grated fresh ginger
  • 1/4 tsp
    white pepper

How to Make Take-Out Orange Chicken


  1. In a medium mixing bowl whisk together chicken broth, orange juice, sugar, vinegar, tamari, garlic, orange zest, Sriracha, grated ginger and white pepper.
  2. Cut chicken into 1 inch pieces, place in a large freezer bag or bowl with a lid.
  3. Add 2/3 cup of the chicken broth mixture, stir to coat and chill for 30 minutes.
  4. Drain chicken, discard marinade.
  5. In a medium saucepan heat remaining marinade over medium high heat.
  6. Whisk together the 2 Tablespoons cornstarch with 2 tablespoons water.
  7. When marinade begins to boil, whisk in cornstarch mixture, stirring until thickened.
  8. Remove from heat-set aside.
  9. Place rice flour in a medium mixing bowl.
  10. Dip chicken pieces into the beaten eggs, then 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.
  11. In a large skillet heat oil over medium high heat.
  12. When hot add 1/2 of the coated chicken pieces.
  13. Turn after 90 seconds browning the other side. Each batch should take 3 minutes to cook. Using a slotted spoon remove chicken and drain.
  14. Repeat with other half of chicken pieces.
  15. While second batch of chicken is cooking reheat sauce.
  16. Place chicken in a large serving bowl, add sauce.
  17. Toss/stir well to combine.
  18. Garnish with sesame seeds, red pepper flakes and sliced green onion.
  19. Serve over hot white rice.

Printable Recipe Card

About Take-Out Orange Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Chinese

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