Takeout-Style Orange Chicken
Crispy bites of chicken tossed in a sticky, tangy orange sauce. Pan-fried or air-fried, ready in about 35 minutes.
Gear: Large skillet or air fryer
The restaurant secret
The orange chicken you get in a takeout carton is a Chinese-American creation: crisp fried chicken in a glossy sweet-and-sour orange glaze. At home, a light cornstarch coating gives a great crunch with much less oil, and fresh orange juice and zest make the sauce taste brighter than most takeout versions.
How to make it
- Toss the chicken with the beaten egg, salt and pepper. Add ½ cup cornstarch and toss until every piece is coated and dry-looking.
- Stovetop: heat the oil in a large skillet over medium-high heat. Cook the chicken in two batches for 5–6 minutes, turning, until golden and cooked to 165°F. Drain on a rack. Air fryer: spray the coated chicken with oil and cook at 400°F for 10–12 minutes, shaking halfway, until crisp and 165°F inside.
- Whisk the sauce ingredients in a small saucepan. Bring to a simmer over medium heat.
- Stir 1 tbsp cornstarch with 2 tbsp cold water, add to the sauce and simmer for 1 minute until glossy and thick.
- Toss the chicken in the sauce just before serving so it stays crisp. Top with green onions and sesame seeds and serve with rice.
Technique tip
A cornstarch slurry — cornstarch mixed with cold water — is how restaurants get that thick, glossy sauce that clings to every piece. Add it to a simmering sauce and stir for a minute until it turns clear.
Swaps & options
- Use chicken breast if you prefer, but don't overcook it — check for 165°F.
- Make it spicier with an extra pinch of red pepper flakes or a few dried chilies.
Serve it with
- Serve with steamed rice and quick garlic broccoli.
- Leftover sauce is great on roasted vegetables or salmon.
This is an original home recipe inspired by a popular restaurant style. Tasty Food Deal is not affiliated with any restaurant.