Crispy Copycat Orange Chicken Better Than Takeout
It is 6pm and you are tired. You crave that familiar copycat orange chicken flavor. But the drive-thru feels too far away tonight.
You can make this iconic dish at home. This version is fresh and very crispy. It delivers the perfect sweet and tangy bite every time.
Why This Recipe Is a Winner
This recipe is a massive hit for families. It tastes exactly like the original version you love. You save money by using simple pantry staples.
It is the ultimate weeknight dinner solution for busy parents. Your kids will definitely ask for seconds tonight. You get restaurant-quality results in your own kitchen.
Simple Method
The process is very simple to follow. You coat the chicken and fry it quickly. Then you whisk the tangy citrus sauce together. Everything finishes in one large pan for easy cleanup.
Even if you are a beginner, you can do this. The steps are clear and very fast. You will feel like a professional chef today.
Ingredients You’ll Need
These ingredients are mostly simple pantry staples and fresh seasonal citrus.
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch cubes
- 1 large egg, beaten
- 1.5 tsp salt
- 1/4 tsp white pepper
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 2 cups vegetable oil for deep frying
- 1 tbsp vegetable oil (for aromatics)
- 1 tbsp fresh garlic, minced
- 1/2 tsp fresh ginger, minced
- 1/2 tsp red chili flakes
- 1/2 cup light brown sugar, packed
- 1/4 cup orange juice
- 1/4 cup distilled white vinegar
- 2 tbsp soy sauce
- 1 tsp orange zest
- 1 tsp toasted sesame oil
- 2 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
Step-by-Step Directions
- In a medium bowl, whisk together the beaten egg, salt, white pepper, and 1 tablespoon of vegetable oil. Add the chicken cubes and toss until fully submerged.
- In a separate shallow dish, combine 1/2 cup cornstarch and 1/4 cup flour. Dredge the egg-coated chicken pieces through the dry mixture until thoroughly and evenly coated.
- Heat 2 cups of vegetable oil in a wok or heavy-bottomed Dutch oven to 375°F (190°C).
- Fry the chicken in small batches to avoid temperature drops, cooking for 3-4 minutes per batch until the exterior is golden brown and crispy. Remove and drain on a wire cooling rack.
- In a clean wok or large skillet, heat 1 tablespoon of vegetable oil over medium-high heat.
- Add the minced garlic, ginger, and chili flakes; sauté for approximately 30 seconds until the aromatics are fragrant but not browned.
- Pour in the brown sugar, orange juice, distilled vinegar, and soy sauce. Stir constantly until the sugar is fully dissolved and the liquid reaches a simmer.
- Slowly whisk in the cornstarch slurry. Continue to cook for 1-2 minutes until the sauce thickens and attains a glossy, syrup-like consistency.
- Add the fried chicken pieces to the wok and toss rapidly for 30 seconds to ensure even glazing without losing crispness.
- Fold in the orange zest and sesame oil, remove from heat immediately, and serve over steamed white rice.
Best Ways to Enjoy It
Serve this dish warm over fluffy white rice. Add a sprinkle of fresh green onions. It makes a satisfying meal for any fall evening. Set the table and enjoy this cozy dinner together.
How to Store Leftovers
Place any leftovers in an airtight container. They stay fresh for three days. Reheat the chicken in a 350°F oven. This helps keep the coating nice and crispy. Avoid using the microwave if you can.
Tips for Best Results
- Use a thermometer to check oil temperature.
- Do not crowd the frying pan at once.
- Add the orange zest at the very end.
- Use chicken thighs for the juiciest results.
- Double the sauce for extra rice coverage.
- For a holiday twist, add extra ginger.
- Pat the chicken dry before coating it.
Ways to Switch It Up
- Swap chicken for firm tofu cubes instead.
- Use honey instead of brown sugar.
- Add steamed broccoli for a healthy reset.
- In summer, use fresh blood orange juice.
Common Questions
Can I use chicken breast?
Yes, you can use chicken breast. However, thighs stay much juicier when fried. Just be careful not to overcook them.
How do I keep it crispy?
Drain the fried chicken on a rack. Do not use paper towels. This prevents the bottom from getting soggy.
I hope this cozy recipe brings joy to your table. It is the perfect way to warm up a chilly fall evening. Happy cooking!
— Clara
Ingredients
Method
- In a medium bowl, whisk together the beaten egg, salt, white pepper, and 1 tablespoon of vegetable oil. Add the chicken cubes and toss until fully submerged.
- In a separate shallow dish, combine 1/2 cup cornstarch and 1/4 cup flour. Dredge the egg-coated chicken pieces through the dry mixture until thoroughly and evenly coated.
- Heat 2 cups of vegetable oil in a wok or heavy-bottomed Dutch oven to 375°F (190°C).
- Fry the chicken in small batches to avoid temperature drops, cooking for 3-4 minutes per batch until the exterior is golden brown and crispy. Remove and drain on a wire cooling rack.
- In a clean wok or large skillet, heat 1 tablespoon of vegetable oil over medium-high heat.
- Add the minced garlic, ginger, and chili flakes; sauté for approximately 30 seconds until the aromatics are fragrant but not browned.
- Pour in the brown sugar, orange juice, distilled vinegar, and soy sauce. Stir constantly until the sugar is fully dissolved and the liquid reaches a simmer.
- Slowly whisk in the cornstarch slurry. Continue to cook for 1-2 minutes until the sauce thickens and attains a glossy, syrup-like consistency.
- Add the fried chicken pieces to the wok and toss rapidly for 30 seconds to ensure even glazing without losing crispness.
- Fold in the orange zest and sesame oil, remove from heat immediately, and serve over steamed white rice.
