Better Than Takeout Orange Chicken
Better Than Takeout Orange Chicken is crispy, tangy, and sweet with a 30-minute hands-off cooking time. After making this many times, I discovered the trick to a perfect crispy coating is to toss the chicken in cornstarch first. If you love recipes like this, you’ll also enjoy Easy Sweet Potato Shepherd’s Pie Recipe for Dinner and Easy Miso Glazed Eggplant Recipe for Flavorful Dinner.
Why This Better Than Takeout Orange Chicken Is Pure Comfort
- Crispy chicken coated in a sweet and tangy sauce
- Ready in just 30 minutes, better than takeout
- Easy to customize with your favorite vegetables
- Perfect for meal prepping and freezing
What You'll Need for Better Than Takeout Orange Chicken
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1.5 lbs boneless, skinless chicken breasts
- 1/2 cup cornstarch
- 1/4 cup vegetable oil
- 1/2 cup orange juice
- 1/4 cup soy sauce
- 2 tbsp white vinegar
- 2 tbsp sugar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- Optional: Green onions, chopped
- Optional: Sesame seeds
📝 Ingredient Notes
- chicken breasts: You can also use chicken thighs or tenders.
🛒 Tools & Equipment I Recommend
- Stainless Steel Skillet — Even heat distribution for perfect searing. → See on Amazon
- Measuring Spoons Set — Accurate measurements for consistent results. → See on Amazon
How to Make Better Than Takeout Orange Chicken
- Step 1: Cut chicken into bite-sized pieces and toss in cornstarch until fully coated.
- Step 2: Heat oil in a large skillet over medium-high heat. Add chicken and cook until crispy and golden, about 5-7 minutes. Remove chicken from skillet and set aside.
- Step 3: In the same skillet, combine orange juice, soy sauce, vinegar, sugar, sesame oil, garlic, and ginger. Bring to a boil, then reduce heat and let simmer until sauce thickens, about 5 minutes.
- Step 4: Add chicken back to skillet and toss to coat in sauce. Garnish with green onions and sesame seeds. Serve over steamed rice.
Cook's Tips for Perfect Better Than Takeout Orange Chicken
- Common mistake and fix: Don't overcrowd the pan when cooking the chicken. Cook in batches if necessary to maintain a crispy texture.
- Pro tip: For a spicy version, add a pinch of red pepper flakes to the sauce.
- Pro tip: To make this recipe gluten-free, use tamari instead of soy sauce.
Storing & Reheating Better Than Takeout Orange Chicken
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 4 days. Make-ahead tip: The sauce can be made up to 2 days ahead and stored in the refrigerator. Reheat before adding the chicken.
Freezing Better Than Takeout Orange Chicken
Freeze cooked chicken for up to 3 months. Thaw overnight in the refrigerator before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a thicker sauce, mix 1 tbsp cornstarch with 1 tbsp water and stir into the sauce before adding the chicken.
- Best substitution: Substitute chicken with tofu or tempeh for a vegetarian version.
- Make-ahead: The chicken can be breaded and stored in the refrigerator for up to 8 hours before cooking.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the sauce is too thick, thin it out with a little water or chicken broth.
Want to level up this recipe?
Instant-Read Meat Thermometer — Ensures chicken is cooked to a safe temperature, preventing foodborne illness. → Check price on Amazon
Better Than Takeout Orange Chicken
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1/2 cup cornstarch
- 1/4 cup vegetable oil
Seasonings
- 1/2 cup orange juice
- 1/4 cup soy sauce
- 2 tbsp white vinegar
- 2 tbsp sugar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
Optional Toppings
- Green onions, chopped
- Sesame seeds
Instructions
- Step 1: Cut chicken into bite-sized pieces and toss in cornstarch until fully coated.
- Step 2: Heat oil in a large skillet over medium-high heat. Add chicken and cook until crispy and golden, about 5-7 minutes. Remove chicken from skillet and set aside.
- Step 3: In the same skillet, combine orange juice, soy sauce, vinegar, sugar, sesame oil, garlic, and ginger. Bring to a boil, then reduce heat and let simmer until sauce thickens, about 5 minutes.
- Step 4: Add chicken back to skillet and toss to coat in sauce. Garnish with green onions and sesame seeds. Serve over steamed rice.
Notes
- Chef tip: For a thicker sauce, mix 1 tbsp cornstarch with 1 tbsp water and stir into the sauce before adding the chicken.
- Best substitution: Substitute chicken with tofu or tempeh for a vegetarian version.
- Make-ahead: The chicken can be breaded and stored in the refrigerator for up to 8 hours before cooking.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the sauce is too thick, thin it out with a little water or chicken broth.
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooked chicken for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Oven reheat: Reheat in a 350°F oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, stirring halfway through.
- Make ahead: The sauce can be made up to 2 days ahead and stored in the refrigerator. Reheat before adding the chicken.
Nutrition Per Serving
- Calories: 380
- Protein: 30g
- Fat: 15g
- Carbs: 30g
- Fiber: 1g
- Sugar: 12g
- Sodium: 1200mg
- Cholesterol: 70mg
- Sat. Fat: 2.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Better Than Takeout Orange Chicken FAQs
Yes, the sauce can be made up to 2 days ahead and the chicken can be breaded up to 8 hours ahead. Reheat the sauce before adding the chicken.
Make sure your oil is hot enough before adding the chicken. Also, don't overcrowd the pan and cook the chicken in batches if necessary.
Yes, add your favorite vegetables like bell peppers, broccoli, or snap peas when you add the sauce to the skillet.
Yes, use tamari instead of soy sauce to make this recipe gluten-free.
Yes, cook the chicken in the slow cooker on low for 4-6 hours. Add the sauce and cook for an additional 15-20 minutes on high before serving.
A Warm Final Note
I can’t wait for you to try Better Than Takeout Orange Chicken and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
