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Sticky Orange Chicken Better Than Takeout

A close-up of a mound of crispy chicken pieces coated in glossy, thick Sticky Orange Chicken Better Than Takeout sauce on a white plate.
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Make crispy, saucy orange chicken at home that tastes better than your favorite takeout spot. This recipe delivers a thick, glossy glaze and perfectly crunchy chicken.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs, lightly beaten
  • Vegetable oil, for frying
  • 1 cup fresh orange juice
  • 1/2 cup granulated sugar
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce
  • 2 tablespoons orange zest
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1/4 cup cold water
  • 2 tablespoons cornstarch (for slurry)

Instructions

  1. In a medium bowl, whisk together the flour, 1/2 cup cornstarch, salt, and pepper. This is your dry coating.
  2. Dip each piece of chicken into the beaten eggs, letting excess drip off. Then, dredge the chicken thoroughly in the dry coating mixture, pressing gently to adhere.
  3. Heat about 2 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
  4. Fry the chicken in batches, ensuring not to overcrowd the pot, for 4 to 6 minutes until golden brown and cooked through. Remove chicken with a slotted spoon and drain on a wire rack.
  5. While the chicken fries, prepare the sauce. In a small saucepan, combine orange juice, sugar, rice vinegar, soy sauce, orange zest, ginger, and garlic.
  6. Bring the sauce mixture to a simmer over medium heat, stirring until the sugar dissolves. Let it simmer for 3 minutes.
  7. In a small cup, whisk together the 1/4 cup cold water and 2 tablespoons cornstarch until smooth to create a slurry.
  8. Pour the slurry into the simmering sauce while whisking constantly. Continue to cook for 1 to 2 minutes until the sauce thickens significantly and becomes glossy. Remove from heat.
  9. Place the fried chicken pieces in a large bowl. Pour the hot orange glaze over the chicken. Toss quickly and gently until every piece is evenly coated and sticky.
  10. Serve immediately over rice.

Notes

  • For extra crispiness, fry the chicken a second time for 1 minute after the initial fry, just before tossing in the sauce.
  • Use fresh orange juice for the best flavor in the glaze.
  • If you prefer baking, toss the coated chicken with a light spray of oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway.

Nutrition

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