Orange Chicken (Sweet, Sticky, Way Better Than Takeout)
Experience the bold aesthetics of Culinary Arts.
By Maya
Orange chicken is the king of takeout. Crispy, golden chicken. Sweet, tangy, sticky orange glaze. 30 minutes. Better than delivery. Serve with rice. Your new favorite takeout fakeout.
11
Coat & Fry Chicken
Season chicken with salt and pepper. Toss in cornstarch, then dip in beaten egg.
Heat 1½ inches of oil to 350°F (175°C). Fry chicken in batches for 3-4 minutes until golden and crispy. Drain on paper towels.
22
Make Orange Sauce
In a saucepan, combine orange juice, soy sauce, brown sugar, rice vinegar, orange zest, garlic, ginger, and red pepper flakes. Bring to a simmer.
Add cornstarch slurry. Cook 1-2 minutes until thick and glossy.
33
Toss & Serve
Add fried chicken to the sauce. Toss to coat.
Serve over rice. Garnish with green onions and sesame seeds. Sweet, sticky, better than takeout.
Summary
Prep Time: 15 min | Cook Time: 15 min | Total: 30 min
Yield: 4 servings | Difficulty: Medium
Storage Notes
Fridge: 3 days. Reheat in a skillet or oven (crispy returns). Freezer: 3 months (chicken only). Not microwave-friendly — chicken loses crispiness. Great for meal prep.
