Better Than Takeout Orange Chicken
Better Than Takeout Orange Chicken is crispy, tangy, and ready in just 30 minutes. After making this many times, I discovered the trick to a perfect crispy coating every time. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Street Corn Chicken Bowl Recipe with Rice and Quick Zucchini Noodles with Pesto and Grilled Shrimp.
Why This Better Than Takeout Orange Chicken Is Pure Comfort
- Crispy coating that stays crispy
- Tangy, sweet, and savory sauce
- Ready in just 30 minutes
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.
- chicken breasts
- orange juice
- soy sauce
- garlic
- ginger
- cornstarch
- orange zest
- red pepper flakes
- sesame oil
- green onions
- Optional: sesame seeds
- Optional: chopped peanuts
📝 Ingredient Notes
- chicken breasts: Cut into bite-sized pieces.
- orange juice: Freshly squeezed if possible.
🛒 Tools & Equipment I Recommend
- Instant-read thermometer — Ensures chicken is cooked to a safe temperature. → See on Amazon
- Stainless steel mixing bowls — Durable and perfect for mixing batter. → See on Amazon
How to Make Better Than Takeout Orange Chicken
- Prepare the chicken: Cut chicken breasts into bite-sized pieces. Season with salt, pepper, and 1 tablespoon of cornstarch. Heat oil in a large skillet over medium heat. Add chicken and cook until browned and crispy. Remove from skillet and set aside.
- Make the sauce: In a small bowl, whisk together orange juice, soy sauce, orange zest, garlic, ginger, and remaining cornstarch. Pour into the skillet and bring to a boil. Reduce heat and let simmer until thickened.
- Combine and serve: Add chicken back to the skillet and toss to coat in sauce. Garnish with green onions and serve over rice. Enjoy!
Cook's Tips for Perfect Better Than Takeout Orange Chicken
- Common mistake and fix: Overcrowding the pan can lead to soggy chicken. Make sure to cook in batches if necessary.
- : For a spicier version, add more red pepper flakes or a pinch of cayenne pepper.
- : To make ahead, prepare the chicken and sauce separately, then combine and reheat when ready to serve.
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 3 days. Make-ahead tip: Prepare the chicken and sauce up to 1 day ahead.
Freezing Better Than Takeout Orange Chicken
Freeze cooked chicken and sauce separately for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a gluten-free version, use tamari instead of soy sauce.
- Best substitution: Chicken thighs can be used instead of breasts for even more flavor.
- Make-ahead: Prepare the chicken and sauce separately, then combine and reheat when ready to serve.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If sauce is too thick, thin it out with a splash of water.
Want to level up this recipe?
Non-stick skillet — Ensures even cooking and easy cleanup. → Check price on Amazon
Better Than Takeout Orange Chicken
Ingredients
Main Ingredients
- chicken breasts
- orange juice
- soy sauce
- garlic
- ginger
- cornstarch
Seasonings
- orange zest
- red pepper flakes
- sesame oil
- green onions
Optional Toppings
- sesame seeds
- chopped peanuts
Instructions
- Prepare the chicken: Cut chicken breasts into bite-sized pieces. Season with salt, pepper, and 1 tablespoon of cornstarch. Heat oil in a large skillet over medium heat. Add chicken and cook until browned and crispy. Remove from skillet and set aside.
- Make the sauce: In a small bowl, whisk together orange juice, soy sauce, orange zest, garlic, ginger, and remaining cornstarch. Pour into the skillet and bring to a boil. Reduce heat and let simmer until thickened.
- Combine and serve: Add chicken back to the skillet and toss to coat in sauce. Garnish with green onions and serve over rice. Enjoy!
Notes
- Chef tip: For a gluten-free version, use tamari instead of soy sauce.
- Best substitution: Chicken thighs can be used instead of breasts for even more flavor.
- Make-ahead: Prepare the chicken and sauce separately, then combine and reheat when ready to serve.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If sauce is too thick, thin it out with a splash of water.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked chicken and sauce separately for up to 2 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Prepare the chicken and sauce up to 1 day ahead.
Nutrition Per Serving
- Calories: 350
- Protein: 30g
- Fat: 12g
- Carbs: 25g
- Fiber: 1g
- Sugar: 10g
- Sodium: 1500mg
- Cholesterol: 70mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Better Than Takeout Orange Chicken FAQs
Yes, prepare the chicken and sauce separately, then combine and reheat when ready to serve.
Overcooking can lead to dry chicken. Make sure to cook to a safe temperature but not too long.
Yes, cook chicken at 375°F (190°C) for 10-12 minutes, then toss in sauce.
Lemon juice can be used as a substitute, but it will change the flavor slightly.
Yes, freeze cooked chicken and sauce separately for up to 2 months.
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!
