An Easy Orange Chicken Recipe For The Perfect Fakeout

That irresistible craving for sweet, tangy, and crispy orange chicken hits hard, doesn’t it? You think about your favorite Chinese takeout spot, the convenience of just placing an order, and the satisfaction of cracking open that white carton. It’s a weeknight dinner hero and a weekend treat all in one.

But let’s be honest. Sometimes that takeout order is a letdown. The chicken is more soggy than crispy, the sauce is a bit too syrupy or tastes artificial, and when you look at the bill, you wonder if it was really worth it. You want that restaurant-quality flavor, but with the freshness and control you only get from your own kitchen. You’re looking for the perfect “fakeout” takeout recipe.

Here’s the great news: This easy orange chicken recipe delivers a “better-than-takeout” experience with crispy, tender chicken coated in a vibrant, sweet and tangy orange glaze. It’s a 30-minute meal perfect for a busy weeknight, using simple ingredients to create a restaurant-quality dish at home. This recipe has been updated for this year to ensure the absolute best results!

Craving Takeout? Discover How to Make Orange Chicken That’s Better (and Easier!) Than You’d Imagine

The universal love for orange chicken is undeniable. It’s a titan of American Chinese cuisine for a reason: that perfect harmony of crispy texture, sweet citrus, and savory depth is pure comfort food. This recipe is designed to be the ultimate “fakeout” solution—fresher, made with ingredients you can pronounce, and surprisingly simple to master. We’re not just aiming to copy takeout; we’re aiming to surpass it by delivering on that signature crispy, sweet, and tangy flavor you crave.

In my experience, after testing and perfecting this recipe over dozens of attempts, the secret isn’t in complicated techniques or hard-to-find ingredients. It’s about getting the sauce-to-crispiness ratio just right. I’ve streamlined the process to ensure a no-fail result for you, the home cook, every single time.

What Makes This Orange Chicken Recipe the Best?

This orange chicken recipe is the best because it focuses on three key elements: exceptionally crispy chicken without deep-frying, a perfectly balanced sweet and tangy sauce made with fresh ingredients, and a quick 30-minute cooking time. It’s not just a copycat; it’s an upgrade.

Here’s the breakdown of why this recipe stands out:

• The Crispiest Chicken (Without Deep-Frying!): We use a simple but magical combination of egg white and cornstarch. This “velveting” technique creates an incredibly light, crispy crust that stays crunchy even after being tossed in the glorious sauce. It’s the secret to that perfect texture without the hassle or oil of a deep fryer.
• The Perfect Sweet & Tangy Sauce: Forget overly sugary bottled sauces. We use fresh orange juice and real orange zest to create a vibrant, authentic citrus flavor that truly pops. It’s perfectly balanced—sweet enough to be satisfying, tangy enough to keep you coming back for another bite, and completely free of MSG.
• Quick, Easy & A Bit Healthier: The entire dish comes together in about 30 minutes, making it a dream for busy weeknights. Because we pan-fry instead of deep-fry, we use significantly less oil, and using low-sodium soy sauce helps you control the salt content. It’s feel-good comfort food.

Pro Tip: Why cornstarch? Cornstarch creates a crispier coating than regular all-purpose flour because it contains no gluten and absorbs less oil during frying. This results in a lighter, dryer, and crunchier crust that’s perfect for holding onto the sauce.

The Ultimate Orange Chicken Recipe in 4 Simple Steps

Making restaurant-quality orange chicken at home is easier than you think. The four main steps to make orange chicken are: 1. Whisk together the orange sauce ingredients. 2. Cut and coat the chicken pieces in an egg and cornstarch mixture. 3. Pan-fry the chicken until golden and crispy. 4. Toss the cooked chicken in the sauce until glazed and heated through.

These steps have been streamlined for the home cook to ensure success without any complicated techniques or special equipment. Let’s get cooking!

Step 1: Whisk Together the Signature Orange Sauce

The signature orange sauce is made by whisking together fresh orange juice, brown sugar, rice vinegar, soy sauce, and aromatics like ginger and garlic, then thickening it on the stove with a cornstarch slurry. This sauce is the heart of the dish, providing that classic sweet and tangy flavor.

Ingredients:

• 1 cup Orange Juice (freshly squeezed is best for vibrant flavor)
• 1/2 cup Brown Sugar, packed
• 1/4 cup Rice Vinegar
• 2 tbsp Soy Sauce (low-sodium recommended)
• 1 tbsp Orange Zest
• 1 tsp Freshly Grated Ginger
• 2 cloves Garlic, minced
• 1/4 tsp Red Pepper Flakes (optional, adjust to your preferred spice level)
• 1 tbsp Cornstarch mixed with 2 tbsp water (this is your “slurry” for thickening)

Instructions:

1. In a small saucepan, combine the orange juice, brown sugar, rice vinegar, soy sauce, orange zest, fresh ginger, and minced garlic.
2. Whisk everything together over medium heat until the sugar has completely dissolved.
3. Bring the mixture to a gentle simmer. Once simmering, whisk in the cornstarch slurry.
4. Continue to simmer for another 1-2 minutes, whisking constantly. You’ll see the sauce transform into a glossy, glaze-like consistency. Remove it from the heat and set it aside.

Pro-Tip: For a deeper, more concentrated flavor, you can let the sauce simmer for an extra minute. Just be sure to watch it closely to prevent it from becoming too thick or burning. Remember, the sauce will also thicken slightly as it cools down.

Pin this sauce recipe for all your future stir-fry nights!

Step 2: Prep and Coat the Chicken for a Crispy Finish

To prep and coat the chicken for a truly crispy finish, you must pat the chicken pieces completely dry, toss them in a lightly beaten egg white, and then dredge them thoroughly in a cornstarch and seasoning mixture. This three-part process is the secret to a perfect crust.

Ingredients:

• 1.5 lbs Boneless, Skinless Chicken (thighs or breasts work well), cut into 1-inch cubes
• 1 large Egg White, lightly beaten
• 1/2 cup Cornstarch
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 3-4 tbsp Cooking Oil (a neutral oil like canola, vegetable, or avocado oil is best), for frying

Instructions:

1. Use paper towels to pat the chicken pieces completely dry. This is the most important step for a crispy coating, so don’t be shy!
2. Place the dry chicken pieces in a medium bowl and pour the lightly beaten egg white over them. Toss until every piece is evenly coated.
3. In a separate shallow dish or a large zip-top bag, whisk together the cornstarch, salt, and pepper.
4. Working in batches, add the egg-coated chicken pieces to the cornstarch mixture. Toss to coat each piece fully, then shake off any excess powder. Place the coated chicken on a clean plate or baking sheet, ready for frying.

Lesson Learned: Seriously, don’t skip patting the chicken dry! I learned this the hard way. Excess moisture will create steam when the chicken hits the hot oil, essentially steaming the chicken from the inside out and preventing that coating from getting super crispy. A dry surface is a crispy surface.

Save this crispy chicken trick for later!

Step 3: Pan-Fry the Chicken to Golden Perfection

To pan-fry the chicken to golden perfection, you need to cook the coated pieces in hot oil in a single, uncrowded layer for 2-3 minutes per side until they form a deep golden-brown crust and are cooked through. This method gives you that satisfying crunch without the need for a deep fryer.

Materials Needed:

• Large Skillet or Wok
• Tongs
• Plate lined with paper towels

Step-by-Step Directions:

1. Heat the cooking oil in your large skillet over medium-high heat. You’ll know the oil is ready when a drop of water sizzles and evaporates instantly, or when the oil shimmers.
2. Carefully place the coated chicken pieces into the hot skillet, making sure they are in a single layer. It’s crucial not to overcrowd the pan; cook in two batches if necessary to ensure each piece has space.
3. Let the chicken cook undisturbed for 2-3 minutes. This allows a beautiful golden-brown crust to form on the bottom.
4. Use tongs to flip the pieces and cook for another 2-3 minutes, until the chicken is golden brown on all sides and cooked through. The internal temperature should reach 165°F (74°C).
5. Remove the perfectly cooked chicken from the skillet and transfer it to the paper-towel-lined plate to drain any excess oil.

Pro-Tip: Resist the urge to stir or move the chicken around immediately after adding it to the pan. Letting it sit undisturbed is what allows the cornstarch crust to set properly and develop that signature crispiness. Patience is a virtue when frying!

Love easy dinner ideas? Follow us for more!

Step 4: Combine, Garnish, and Serve

The final, glorious step is to gently toss the crispy, cooked chicken in the warm orange sauce just until it’s coated, then immediately serve it over rice and garnish with fresh green onions and sesame seeds. Timing is key here to maintain that crunch.

Instructions:

1. If you cooked the chicken in batches, return all the crispy pieces to the skillet. You can quickly wipe out any excess oil first if you like.
2. Pour the prepared orange sauce over the chicken.
3. Gently toss everything together over medium heat for just 1-2 minutes, until the chicken is evenly coated and the glaze is hot, bubbly, and clinging to every piece.
4. Immediately remove the pan from the heat. This prevents the chicken from overcooking and helps preserve its crispiness.
5. Serve hot over a bed of steamed rice or your favorite grain. Garnish generously with thinly sliced green onions (scallions) and a sprinkle of toasted sesame seeds for extra flavor and texture.

Lesson Learned: My biggest takeaway from making this dozens of times is this: do not pour the sauce over the chicken until you are absolutely ready to serve. The longer the crispy chicken sits in that delicious sauce, the softer the coating will become. For maximum crunch, sauce and serve immediately!

Share a picture if you make this and tag us!

Key Takeaways: Your Quick Guide to Perfect Homemade Orange Chicken

To make sure your orange chicken is a smashing success every time, just remember these four critical tips. They are the difference between good and “better-than-takeout” great.

• Dry Your Chicken: This is non-negotiable. Patting the chicken pieces completely dry with a paper towel before coating is the number one secret to achieving a crispy crust that lasts.
• Don’t Overcrowd the Pan: Give your chicken space! Cook in batches if you have to. This ensures the chicken fries to a golden brown instead of steaming, which makes it soggy.
• Use Fresh Ingredients: The flavor difference is huge. Freshly squeezed orange juice, freshly grated ginger, and fresh garlic will give your sauce a vibrant, zesty punch that bottled ingredients just can’t match.
• Sauce at the Last Second: To maintain that glorious crunch you worked for, toss the crispy chicken in the sauce right before you serve it. The longer it sits, the less crispy it gets.

People Also Ask About Making Orange Chicken

What are the 3 main ingredients in orange chicken sauce?

The three most essential ingredients for a classic orange chicken sauce are orange juice (for the signature citrus flavor), soy sauce (for savory depth and saltiness), and a sweetener like brown sugar or honey. From that base, aromatics like fresh ginger and garlic, along with rice vinegar for a tangy kick, are added to build out the full, complex flavor profile.

How do you make orange chicken crispy, not soggy?

The key to crispy, not soggy, orange chicken involves a few critical steps. First, pat the chicken pieces completely dry, then coat them in a cornstarch mixture. When frying, use enough hot oil and do not overcrowd the pan, which causes steaming. Most importantly, only toss the crispy, cooked chicken in the sauce immediately before you plan to serve it.

Can I bake or air fry the chicken instead?

Yes, absolutely! For a healthier option that uses less oil, you can bake or air fry the chicken. To Air Fry: Place the coated chicken in a single layer in the air fryer basket and cook at 400°F (204°C) for 16-20 minutes, tossing the basket halfway through. To Bake: Arrange the chicken on a wire rack set over a baking sheet and bake at 425°F (218°C) for about 25 minutes, flipping once. The texture will be slightly less crispy than pan-frying, but still incredibly delicious.

What’s the best chicken to use for orange chicken?

Boneless, skinless chicken thighs are often considered the best choice because they are naturally more tender, juicy, and flavorful, making them very forgiving and less likely to dry out during the frying process. However, boneless, skinless chicken breasts also work wonderfully in this recipe. The most important thing is to cut the pieces into uniform 1-inch cubes to ensure they all cook evenly.

Final Thoughts

There is a unique and deep satisfaction that comes from recreating a beloved takeout dish in your own kitchen—and making it even better. With just a few simple techniques, like getting the chicken perfectly dry and saucing it at the last minute, anyone can master this perfect “fakeout” orange chicken. It’s a recipe that proves homemade can be faster, fresher, and far more delicious than you ever imagined.

What’s your favorite takeout dish you’d love to learn how to make at home? Let me know in the comments below