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

Show 2 Comments & Reviews

How To Make A Delicious Rosemary Roasted Chicken With Potatoes Recipe

How to Make a Delicious Rosemary Roasted Chicken With Potatoes

Kitchen Crew @JustaPinch

Impress your family and friends with this delicious rosemary roasted chicken with potatoes. It's anything but a basic roasted chicken. The chicken is stuffed with apples, bacon, sweet onion, and...

Chicken Breast Recipes You Need In Your Menu Rotation

Chicken Breast Recipes You Need in Your Menu Rotation

Kitchen Crew

Low in fat and high in protein, chicken breasts are a healthy and easy dinner option. If not cooked properly, though, they can be dry and not something the family...

11 Tasty Chicken Casserole Recipes

11 Tasty Chicken Casserole Recipes

Kitchen Crew @JustaPinch

Who doesn’t love an easy weeknight meal? We know we do! These easy, yummy and delicious chicken casseroles that will be your new go-to recipe for family dinners.