Description

This Copycat Orange Chicken recipe delivers crispy, golden chicken coated in a sweet, tangy, and slightly spicy orange sauce—just like your favorite takeout! Made with real orange juice, soy sauce, and honey, this dish is packed with flavor and perfect for an easy homemade meal. Serve it with steamed rice and broccoli for a full meal!

Ingredients

For the Chicken:

1 1/2 lbs boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
1 cup cornstarch
2 eggs, beaten
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 cup vegetable oil (for frying)

For the Orange Sauce:

3/4 cup fresh orange juice (about 2 oranges)
1 tablespoon orange zest
1/4 cup soy sauce (low sodium preferred)
1/4 cup honey (or brown sugar)
2 tablespoons rice vinegar (or white vinegar)
1 tablespoon sriracha (optional, for heat)
2 cloves garlic, minced
1 teaspoon ginger, grated
1 tablespoon cornstarch + 2 tablespoons water (for thickening)

For Garnish:

1 teaspoon sesame seeds
2 green onions, sliced

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Instructions

Prepare the Chicken:

In a bowl, season the chicken with salt, pepper, and garlic powder.
Place cornstarch in one bowl and beaten eggs in another.
Dip each piece of chicken in the egg, then coat in cornstarch, shaking off excess.
Heat vegetable oil in a pan over medium-high heat. Fry the chicken in batches until golden brown and crispy (about 3-4 minutes per side). Remove and drain on paper towels.

2. Make the Orange Sauce:

In a saucepan over medium heat, combine orange juice, zest, soy sauce, honey, vinegar, sriracha, garlic, and ginger. Stir well and bring to a simmer.
Mix cornstarch and water in a small bowl, then stir it into the sauce. Simmer for 2-3 minutes until thickened.

3. Combine & Serve:

Toss the crispy chicken in the orange sauce until fully coated.
Garnish with sesame seeds and green onions.
Serve hot with white rice and steamed broccoli!

Notes

For extra crispy chicken, double-fry: Fry once at 325°F, then again at 375°F for extra crunch.
Make it healthier by air-frying the chicken at 400°F for 12-15 minutes, flipping halfway.
Want extra orange flavor? Add ½ teaspoon orange extract to the sauce.

Storage: Leftovers can be stored in an airtight container in the fridge for 3 days. Reheat in a skillet for best results.