Better-Than-Takeout Orange Chicken

Name: Better-Than-Takeout Orange Chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese-American
Ingredients: 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces; 1 egg white; 1 tablespoon soy sauce (for marinade); 1 teaspoon sesame oil; 1/2 cup cornstarch; 1/2 cup all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon black pepper; Oil for frying (vegetable or canola); 1/2 cup fresh orange juice; 1 tablespoon orange zest; 3 tablespoons soy sauce (for sauce); 1/3 cup brown sugar; 1 tablespoon rice vinegar; 1 teaspoon fresh ginger, minced; 2 cloves garlic, minced; 1/2 teaspoon red chili flakes (optional); 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry); 1 teaspoon sesame seeds (for garnish); 2 green onions, sliced (for garnish)

Published Date: 3/8/2026

Ingredients

1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
1 egg white
1 tablespoon soy sauce (for marinade)
1 teaspoon sesame oil
1/2 cup cornstarch
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
Oil for frying (vegetable or canola)
1/2 cup fresh orange juice
1 tablespoon orange zest
3 tablespoons soy sauce (for sauce)
1/3 cup brown sugar
1 tablespoon rice vinegar
1 teaspoon fresh ginger, minced
2 cloves garlic, minced
1/2 teaspoon red chili flakes (optional)
1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
1 teaspoon sesame seeds (for garnish)
2 green onions, sliced (for garnish)

Instructions

In a mixing bowl, combine the chicken pieces with the egg white, soy sauce, and sesame oil. Mix well and let it sit for at least 10 minutes.
In a shallow dish, whisk together the flour, cornstarch, salt, and black pepper. Dredge the marinated chicken pieces in the flour mixture, shaking off any excess, until fully coated.
In a separate small bowl, whisk together the orange juice, orange zest, soy sauce, brown sugar, rice vinegar, minced ginger, minced garlic, and red chili flakes.
Heat oil in a wok or deep skillet to 350°F (175°C). Fry the coated chicken in batches for 5-6 minutes, or until golden brown and crispy. Transfer to a wire rack or paper towel-lined plate to drain.
Pour the sauce mixture into a large clean skillet over medium heat. Bring to a simmer. Stir the cornstarch and water slurry, then add it to the simmering sauce. Cook for 1-2 minutes until the sauce thickens into a glaze.
Add the fried chicken to the skillet and toss quickly to coat every piece in the orange glaze. Remove from heat immediately. Garnish with sesame seeds and green onions before serving.

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