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Scrumptious Orange Chicken (Better Than Takeout) In 30 Minutes

Orange Chicken (Better Than Takeout)
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Learn how to make crispy orange chicken at home that’s better than takeout. This recipe is quick, easy, and perfect for a weeknight meal.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1/2 cup orange juice
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
  • Sesame seeds for garnish
  • Chopped green onions for garnish

Instructions

  1. In a bowl, toss chicken pieces with cornstarch, salt, and pepper until evenly coated.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken in a single layer (cook in batches if necessary) and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
  3. In the same skillet, combine orange juice, soy sauce, rice vinegar, honey, minced garlic, and grated ginger. Bring to a simmer.
  4. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
  5. Return the cooked chicken to the skillet and toss to coat with the sauce.
  6. Serve immediately, garnished with sesame seeds and chopped green onions.

Notes

  • For crispier chicken, you can double-fry it. Fry the chicken once until lightly golden, remove, and then fry again until deeply golden brown before saucing.
  • Adjust the sweetness and tanginess of the sauce to your preference by adding more honey or rice vinegar.
  • Use chicken breast if you prefer, but thighs tend to stay more tender.

Nutrition

Find it online: https://cookerycourier.com/orange-chicken-better-than-takeout/