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- 1 lb boneless chicken thighs, cut into bite-sized pieces - 1/2 cup all-purpose flour - 1/4 cup cornstarch - 1 teaspoon salt - 1 teaspoon black pepper - 2 tablespoons vegetable oil (for frying) - 2 cloves garlic, minced - 1-inch piece ginger, grated - 1 cup fresh orange juice (about 2-3 oranges) - 1/4 cup soy sauce - 1/4 cup sugar - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry) You need some basic tools to make this dish. A large skillet works best for frying. You’ll also want a mixing bowl to combine the flour and cornstarch. A paper towel helps to drain the fried chicken and keep it crispy. A small bowl for the cornstarch slurry is helpful too. Garnish your dish for a nice finish. Sliced green onions add color and flavor. Sesame seeds bring a nice crunch. You can also use orange zest for extra orange flavor. Serve over steamed white or jasmine rice for a great meal. Start by cutting 1 pound of boneless chicken thighs into bite-sized pieces. Use a mixing bowl to combine 1/2 cup of all-purpose flour, 1/4 cup of cornstarch, 1 teaspoon of salt, and 1 teaspoon of black pepper. Toss the chicken pieces in this mix until they are well coated. This coating helps make the chicken crispy later. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the coated chicken pieces in batches. Cook them for about 4-5 minutes until they are golden brown and crispy on all sides. Be careful not to crowd the pan, as this can make the chicken less crispy. After cooking, place the chicken on a paper towel-lined plate to soak up extra oil. In the same skillet, add 2 cloves of minced garlic and a 1-inch piece of grated ginger. Sauté these for about 30 seconds until fragrant. Next, pour in 1 cup of fresh orange juice, 1/4 cup of soy sauce, 1/4 cup of sugar, 1 tablespoon of rice vinegar, and 1 teaspoon of sesame oil. Stir to combine and bring this mixture to a simmer. To thicken the sauce, gently stir in a cornstarch slurry made with 1 tablespoon of cornstarch mixed with 2 tablespoons of water. Cook for another 2-3 minutes until the sauce reaches your desired thickness. Finally, add the cooked chicken back into the skillet, tossing it with the sauce. Cook for an additional minute to heat through. To get that perfect crispy coating, use a mix of flour and cornstarch. The cornstarch helps give the chicken a light crunch. Make sure to toss the chicken well in the dry mix until each piece is fully coated. This step is key for texture. When frying, do not overcrowd the pan. Fry in small batches to keep the oil hot. This ensures even cooking and a nice, golden color. Let the chicken rest on paper towels after frying to soak up extra oil. For a tasty orange sauce, use fresh orange juice. It brightens the dish and adds great flavor. You can also add a splash of soy sauce for saltiness. Rice vinegar gives it a nice tang. For sweetness, sugar balances the flavors. If you want to boost the taste, consider adding a pinch of red pepper flakes for heat. This adds depth and makes the dish more exciting. Don’t forget the sesame oil for a touch of nutty flavor. For a beautiful presentation, serve your orange chicken over steamed white rice or jasmine rice. The rice will soak up the sauce and add a nice base. You can also sprinkle sliced green onions and sesame seeds on top. This adds color and a fresh taste. For an extra touch, add some orange zest on top. This brings out the orange flavor and makes the dish pop. Enjoy your meal with a side of steamed broccoli or snap peas for a complete dinner! {{image_2}} You can make this orange chicken healthier. To go gluten-free, swap all-purpose flour for rice flour. It works well for the crispy coating. For a low-sugar option, use a sugar substitute like stevia or monk fruit. This change keeps the sweet flavor without the extra calories. You can also use fresh orange zest for added taste without sugar. If you want to switch proteins, tofu is a great choice. Press and cube firm tofu. Coat it in the same batter as the chicken. Fry it until golden and crispy. Shrimp is another option. Use peeled and deveined shrimp. They cook faster, so adjust your frying time. Both options give a new twist to the dish. You can enhance the flavor of your orange chicken with spices. Try adding red pepper flakes for a spicy kick. You could also mix in some fresh herbs, like cilantro or basil, for a fresh taste. Adding vegetables can boost nutrition too. Bell peppers, broccoli, or snap peas work well. Stir them in when making the sauce for extra color and crunch. After enjoying your orange chicken, let it cool down to room temperature. Place the chicken in an airtight container. This keeps moisture in and prevents the chicken from drying out. If you have extra sauce, store it separately. This helps maintain the crispiness of the chicken. When you're ready to enjoy leftovers, preheat your oven to 350°F (175°C). Place the chicken on a baking sheet. Reheat for about 10-15 minutes until hot. If you prefer the stovetop, heat a pan over medium heat. Add a splash of oil and warm the chicken for about 5 minutes, turning it often. This method helps keep the chicken crispy. If stored properly, your orange chicken can last in the fridge for up to 3 days. For longer storage, consider freezing it. In the freezer, it can last up to 2 months. Just remember to thaw in the fridge before reheating. This ensures it stays tasty when you’re ready to eat it. To make the sauce thicker, add more cornstarch. Mix one tablespoon of cornstarch with two tablespoons of cold water. Stir this slurry into the sauce while it simmers. Cook for another two to three minutes, and it will thicken up nicely. If you want an even thicker sauce, repeat this step. Yes, you can use chicken breast instead of thighs. Chicken breasts are leaner and will still taste great. Cut them into bite-sized pieces like the thighs. Cook them the same way for crispy results. Just remember that breasts may need less cooking time. Orange chicken pairs well with many sides. I recommend serving it over steamed white rice or jasmine rice. You can also add some stir-fried vegetables for color and nutrition. Consider serving a fresh salad or egg rolls for a fun twist. To store orange chicken, let it cool first. Place it in an airtight container in the fridge. It will last for three to four days. To reheat, use a skillet over medium heat. Add a splash of water or orange juice to keep it moist. Stir until heated through. You can also use a microwave, but be careful not to overcook it. Making Better Than Takeout Orange Chicken at home is fun and rewarding. We covered key ingredients, step-by-step cooking tips, and ways to serve it nicely. Remember, you can tweak this recipe to fit your taste or diet. Whether you want a classic dish, a healthier option, or a new flavor twist, the choice is yours. Enjoy your cooking adventure and make your meals special with this easy recipe!

Better Than Takeout Orange Chicken

Indulge in the flavors of homemade Better Than Takeout Orange Chicken with this easy recipe! Learn to prepare crispy chicken coated in a luscious orange sauce that's sure to impress. Perfect for a weeknight dinner, this dish is quick to make and bursting with fresh ingredients. Click to discover how simple it is to recreate this beloved takeout classic at home. #BetterThanTakeout #OrangeChicken #HomemadeRecipes #DinnerIdeas
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Ingredients
  

1 lb boneless chicken thighs, cut into bite-sized pieces

1/2 cup all-purpose flour

1/4 cup cornstarch

1 teaspoon salt

1 teaspoon black pepper

2 tablespoons vegetable oil (for frying)

2 cloves garlic, minced

1-inch piece ginger, grated

1 cup fresh orange juice (about 2-3 oranges)

1/4 cup soy sauce

1/4 cup sugar

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Sliced green onions and sesame seeds for garnish

Instructions
 

In a mixing bowl, combine flour, cornstarch, salt, and pepper. Toss the chicken pieces in this mixture until well coated.

    Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the coated chicken pieces in batches, cooking until golden brown and crispy on all sides (about 4-5 minutes per batch). Remove and set aside on a paper towel-lined plate.

      In the same skillet, add the minced garlic and grated ginger, sautéing until fragrant (about 30 seconds).

        Pour in the fresh orange juice, soy sauce, sugar, rice vinegar, and sesame oil, stirring to combine. Bring the mixture to a simmer.

          Gently stir in the cornstarch slurry to thicken the sauce. Cook for another 2-3 minutes until the sauce has thickened to your desired consistency.

            Add the cooked chicken back into the skillet, tossing to coat the chicken with the orange sauce evenly. Cook for an additional minute to warm through.

              Serve immediately, garnished with sliced green onions and sesame seeds.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

                  - Presentation Tips: Serve over a bed of steamed white rice or jasmine rice for a beautiful contrast and garnish with additional orange zest for a pop of color.