Orange Chicken

This restaurant-style Orange Chicken recipe is fun to make at home and has the BEST sauce! Serve it over white rice for a delicious dinner that’s truly better than takeout!

I honestly wish I had the guts to tackle this recipe years ago, because it is amazingly good, it’s so much better than takeout. The balance of ingredients in the sauce is so spot on and perfect, (if I do say so myself)! The chicken is super crispy, and every bite is amazing. I love to serve this over white rice with green onions sprinkled on top. My family goes crazy for it.

• 1 ½ lbs. boneless skinless chicken breast, or thighs
• Salt/Pepper
• 2 large eggs, whisked
• 1 ¼ cups vegetable oil, plus more as needed
• ½ cup cornstarch, + 2 additional tablespoons, divided
• ¼ cup flour
• ¼ teaspoon baking soda

• ¾ cup orange juice
• ⅓ cup chicken broth
• ¼ cup soy sauce
• ¼ cup white sugar
• 3 tablespoons light brown sugar
• 2 tablespoons rice vinegar, can sub white vinegar
• 1 tablespoon freshly minced ginger, or ¼ teaspoon ground ginger
• 3 cloves garlic, minced
• 1 ½ tablespoons cornstarch
• 1 teaspoon orange zest, optional
• 1 teaspoon hot sauce
• ½ teaspoon sesame oil

• Green onions