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Better than Takeout Orange Chicken


For Chicken:

2 lb boneless, skinless chicken thighs or chicken breast, cut into small cubes

1 tablespoon salt

1 teaspoon white pepper

3/4 cup cornstarch

2 cups flour

1 egg

1 cup water

1 1/2 tablespoons oil

3 cups oil (for frying)

For Sauce:

1 tablespoon oil

1/4 teaspoon chili flake

1 tablespoon garlic, minced

1/2 teaspoon ginger, minced

1/4 cup sugar

1/4 cup brown sugar

1/2 cup orange juice

1/8 cup white distilled vinegar

2 tablespoons soy sauce

2 tablespoons water

2 tablespoons cornstarch

1 teaspoon sesame oil

1 tablespoon sesame seeds


  • In a mixing bowl, combine salt, white pepper, cornstarch, and flour. Whisk to combine.

  • Add the egg, water, and oil and whisk until it looks like pancake batter.

  • Add the chicken to the batter and refrigerate covered at least 30 minutes.

  • Heat oil in a pan for frying. Add the chicken and cook for 5-6 minutes until lightly golden brown.

  • Remove the chicken from the pan and transfer to a paper towel-lined plate.

  • Heat oil in a medium saucepan, once the oil begins to shimmer, add the red pepper flakes, ginger, and garlic, and cook for 30 seconds, stirring constantly.

  • Add the both sugars and stir to combine. Add in the orange juice and allow the sugars to begin to dissolve in the liquid, stirring occasionally.

  • Add in the vinegar and soy sauce, stir to combine.

  • In a separate small bowl mix cornstarch and water together and whisk to combine. Add to the pan and stir.

  • Continue to cook the sauce until maple syrup consistency is achieved.

  • Add in the fried chicken and stir until completely coated in the sauce.

  • Top with sesame oil and sesame seeds.


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