Better Than Takeout Orange Chicken


  • 2 large eggs
  • ½ cup cornstarch
  • ¼ cup all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 1 ½ pounds skinless, boneless chicken breast halves or thighs, cut into 1-inch pieces (we used chicken tenderloins)
  • Canola oil
  • 1 tablespoon canola oil
  • 2 cloves garlic, minced
  • 2 teaspoons minced fresh ginger
  • ½ teaspoon crushed red pepper
  • ½ cup fresh orange juice (took about 3 oranges to get ½ cup of orange juice)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons soy sauce (we used reduced-sodium soy sauce)
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sweet chili sauce
  • ½ teaspoon toasted sesame oil
  • 1 tablespoon brown sugar (we used light brown sugar)
  • 1 tablespoon cornstarch
  • 2 tablespoons water (we used cold water)
  • 2 green onions, chopped
  • Hot cooked brown rice


  1. Beat the eggs in a shallow bowl, leaving it off to the side for now. Take another shallow bowl and mix together in it the ½ cup cornstarch, flour, salt and pepper. Dip the chicken pieces into the egg, turning to coat. Move the chicken into the cornstarch mixture, tossing to coat all over. Shake off any excess and place it on a plate for now.
  2. Preheat your oven to 300 degrees. Pour ¼-inch of canola oil into a skillet (we used a Dutch oven) and get the oil to 350 degrees over medium-high heat. Using a pair of tongs, gently add a few pieces of chicken into the oil (you don’t want to crowd the skillet). Let the chicken cook for 4 to 5 minutes, turning occasionally or until the chicken is fully cooked and the outside looks golden brown and crispy. Drain the chicken by putting them on a paper towel-lined plate. You can keep the cooked chicken warm by placing it in the oven while you’re cooking up the other batches and making the sauce.
  3. For the sauce, take a small saucepan out and pour one tablespoon of canola oil into it, setting the heat to medium. Once the oil’s hot, add in the garlic, ginger and crushed red pepper, stirring now and then for 2 minutes. Add in the orange juice, lemon juice, soy sauce, vinegar, sweet chili sauce, sesame oil and brown sugar, stirring to combine. Wait for the sauce to come to a simmer.
  4. While you’re waiting for the sauce to come to a simmer, take a small bowl and mix the tablespoon of cornstarch together with the 2 tablespoons of water, creating a slurry. Once the sauce is simmering, slowly whisk the slurry into it and continue to let the sauce simmer for 5 minutes or until the sauce has thickened, stirring now and then during that time (our sauce thickened up almost instantaneously). Take the saucepan off the heat and add the chicken to it, tossing the chicken so it’s fully coated in the sauce. Serve the chicken over rice, sprinkling the green on afterwards.

This recipe sounded so good I had to try it out even though I’d never ordered orange chicken from a takeout menu before. I’m happy I did because it was delicious ! There’s a nice tanginess to the sauce as well as a good level of heat that’s noticeable but doesn’t overpower everything else in the dish. If there’s one thing I’d do differently next time, it’d be making sure to eat this right away or only toss individual portions in the sauce because the crunch from the chicken starts to go away once it’s coated in the sauce. Besides that one easily fixed issue, I’d be happy to eat this again whenever I had a hankering for takeout !

This recipe came from Centennial Kitchen.

We weren’t paid in any form to promote Centennial Kitchen.

Take care everybody !

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