Orange Chicken Copycat Recipe
Satisfy your takeout cravings with this irresistible Orange Chicken Copycat Recipe, a homemade version of the beloved restaurant classic. Made with tender, bite-sized chunks of juicy chicken thighs coated in a crispy, golden batter and tossed in a sweet, tangy orange glaze, this dish is bursting with bold flavors. Freshly squeezed orange juice, a touch of ginger, garlic, and red chili flakes give the sauce its addictive balance of sweet, savory, and slightly spicy notes, while orange zest adds a vibrant citrusy aroma. Perfect for a family dinner or meal prep, this easy-to-follow recipe comes together in under an hour and pairs beautifully with steamed rice or sautéed vegetables. Garnish with green onions and sesame seeds for a picture-perfect finish that’s sure to impress!
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken thighs
- 0.5 cup cornstarch
- 0.5 cup all-purpose flour
- 2 eggs
- 4 cups vegetable oil for frying
- 0.75 cup orange juice (freshly squeezed preferred)
- 0.5 cup sugar
- 0.25 cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- 0.5 teaspoon red chili flakes
- 1 tablespoon cornstarch (for sauce thickening)
- 2 tablespoons water (for cornstarch slurry)
- 1 zest of an orange
- 2 green onions for garnish
- 1 tablespoon sesame seeds for garnish
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a bowl, whisk the eggs. In a separate bowl, combine the cornstarch and all-purpose flour.
Heat the vegetable oil in a deep skillet or pot over medium-high heat to approximately 350°F.
Dip each chicken piece in the whisked eggs, then coat it in the cornstarch-flour mixture. Repeat for all chicken pieces.
Fry the chicken in batches for 3-4 minutes or until golden brown and crispy. Remove and drain on a paper towel-lined plate.
In a medium saucepan, combine orange juice, sugar, soy sauce, rice vinegar, minced garlic, grated ginger, and red chili flakes. Cook over medium heat until the sugar dissolves.
Mix 1 tablespoon of cornstarch and 2 tablespoons of water to create a slurry, then add it to the saucepan. Cook for another 2-3 minutes until the sauce thickens.
Stir in the orange zest and remove the sauce from the heat.
Toss the fried chicken pieces in the orange sauce until each piece is well-coated.
Garnish with chopped green onions and sesame seeds before serving.
Serve immediately over steamed rice or alongside your favorite vegetables.
Nutrition Facts
Calories |
2581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.6 g | 324% | |
| Saturated Fat | 38.3 g | 192% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 712 mg | 31% | |
| Total Carbohydrate | 62.0 g | 23% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 29.4 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 513 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
