Better-Than-Takeout Crispy Orange Chicken Recipe

Got a craving for that sweet and tangy orange chicken from your favorite restaurant? This homemade version brings all the flavor—without the restaurant price! With tender chicken and a golden, crispy crust tossed in a rich orange glaze, this dish is easy to make and tastes just like takeout. Perfect for impressing family or just treating yourself on a budget!

Not long ago I got a desperate message from C. J. Coffman who lives in Michigan. He and his family were crazy about a certain item that mysteriously disappeared from Applebee’s® menu.

Coffman is not the first reader I’ve heard from about this turn of events. Early on, readers wanted to know how to make this entree at home, as it could become pricey to eat out as often as their cravings dictated. And then a couple of years ago, this hugely popular dish just up and disappeared from the menu!

Applebee’s response to my inquiry explained that they appreciate customers’ feedback, but that they make changes to their menus from time to time and “We never know when customer favorites will make a comeback.”

In the intervening years, and perhaps prompted by current events creating a new kind of eating out—curbside pickup—the popular dish made a brief return, but with a different name. Crispy Orange Chicken Bowl offered a much smaller portion size, and as we might have guessed, an even higher price. And that was short-lived. As of this update, my research reveals no more orange chicken by any name on any Applebee’s menu.

Coffman closed his letter by telling me what a big fan he is of Everyday Cheapskate, which was a good move on his part. I’m not above a little flattery from time to time.

So, for the C.J. Coffman family and all other Crispy Orange Chicken fans too, here’s a fabulous (more than reasonable) facsimile of their favorite dish. Enjoy!

• MORE: How to Cook Boneless Skinless Chicken Breasts (No-Fail Secrets!)

Why You’ll Love This Crispy Orange Chicken Recipe

When C.J. Coffman first told me about Applebee’s beloved orange chicken disappearing, I knew exactly how he felt. There’s nothing quite like craving your favorite dish only to find it’s no longer on the menu! But here’s the beauty of making it yourself: not only can you bring that restaurant flavor home, but you also know exactly what’s going into it.

This crispy orange chicken is made with fresh, simple ingredients—no preservatives, no mystery sauces, and definitely no frozen shortcuts. The chicken is golden and tender, with a zesty orange glaze that’s balanced perfectly between sweet and tangy. You’ll love how easy it is to recreate this takeout favorite with a homemade twist, giving your family a fresh, delicious meal that’s even better than dining out—without the price tag.

Ingredients for Homemade Orange Chicken

Here’s a breakdown of what you’ll need—and some easy substitutions if you’re missing an ingredient or have dietary preferences.

• Chicken (Boneless, Skinless Breasts, Thighs, or Legs): Tender, juicy chicken is the base of this dish. You can use any cut you like—chicken breasts for leaner meat or thighs for a richer flavor.
• Egg: Used to help the coating stick to the chicken. If you’re avoiding eggs, you can easily swap in a “flax egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water.)
• Cornstarch: This is key for achieving that perfectly crispy crust. If you’re out of cornstarch, arrowroot powder works just as well as a gluten-free alternative. You can also use rice flour for an extra crispy texture.
• All-Purpose Flour: The flour combines with cornstarch to create the crispy coating. For a gluten-free version, feel free to use a 1:1 gluten-free flour blend, or even chickpea flour if you’re looking for a protein boost.
• Oil for Frying: I recommend a neutral oil with a high smoke point like vegetable oil, canola, or peanut oil. If you’re concerned about frying, you can bake the chicken instead—just coat it in the flour mixture and bake at 400°F for about 20-25 minutes until oven crispy.
• Orange Juice: Freshly squeezed is always best, but if you’re in a pinch, bottled orange juice works fine. You can also substitute with a combination of orange and lemon juice for a slightly tangier kick.
• Hoisin Sauce: This adds that delicious sweet and savory depth of flavor. If you don’t have hoisin, you can mix up a quick substitute with soy sauce, peanut butter, a little honey, and a splash of vinegar to mimic that signature taste.
• Garlic: Fresh garlic adds a punch of flavor to the sauce, but if you’re out, garlic powder will do in a pinch. Just use about 1/4 teaspoon of garlic powder for each clove of fresh garlic.
• Orange Zest: This fresh zest is the secret to that bold citrus punch. If you’re in a hurry or don’t have an orange, lemon zest will give you a similar bright, tangy flavor.
• Sugar: Granulated white sugar is what gives the glaze its sweetness. You can swap it for honey, maple syrup, or even coconut sugar if you’re aiming for a less refined alternative. Just keep in mind that these substitutes may alter the consistency of the sauce slightly, so adjust accordingly.

Step-by-Step Guide to Making Orange Chicken

Making this crispy orange chicken is easier than you might think—and it’s guaranteed to be the star of your dinner table. Here’s a step-by-step guide to walk you through it:

Step 1: Prep the Chicken
Start by cutting your chicken into bite-sized pieces. If you’re using chicken breasts, trim off any fat before slicing. Then, season the chicken with a little salt and pepper. This will help bring out the flavor before the crispy coating goes on.

Step 2: Make the Coating
In one bowl, whisk together the egg and a bit of water. In another bowl, combine the cornstarch and flour (plus a pinch of salt for seasoning). Dip each piece of chicken into the egg mixture first, then coat it in the flour mixture, pressing lightly to make sure it’s fully covered. This is where the crispy magic happens!

Step 3: Fry the Chicken
Heat up a few tablespoons of oil in a deep skillet over medium-high heat. Once the oil is hot (but not smoking!), add the chicken pieces in a single layer. Fry in batches if needed—this helps keep the chicken crispy. Cook for 3-4 minutes on each side, until golden and crunchy. Don’t crowd the pan, or it might steam instead of fry.

Step 4: Make the Orange Sauce
While the chicken is frying, it’s time to make that irresistible orange glaze. In a separate pan, combine your fresh orange juice, hoisin sauce, garlic, sugar, and a dash of orange zest. Let it simmer gently, stirring occasionally, until the sauce thickens into a glossy, syrupy perfection. If it’s too thick, just add a splash of water to reach your desired consistency.

Step 5: Combine and Coat
Once all the chicken is fried and crispy, pour the orange sauce over the chicken in the skillet. Toss everything together gently so each piece of chicken is beautifully coated in that sticky, sweet, and tangy goodness.

Step 6: Serve and Enjoy
Serve the orange chicken hot over a bed of steamed rice (or noodles, if that’s more your vibe). Garnish with a sprinkle of sesame seeds and green onions for a pop of color and extra flavor.

And just like that, you’ve got a homemade version of crispy orange chicken that’s better than takeout—no preservatives, no frozen food, just fresh, flavorful goodness!

Tips for Perfect Crispy Chicken Every Time

If you’ve ever made crispy chicken at home, you know that the perfect crunch can be elusive. Below are my best tips to ensure your chicken comes out golden, crunchy, and oh-so-delicious, every single time.

1. Use Cornstarch for Extra Crispiness
When mixed with flour, it helps the chicken develop a lighter, crispier crust that holds up beautifully in the sauce. Don’t skip it—it makes all the difference!

2. Don’t Overcrowd the Pan
I get it, you’re eager to fry everything at once, but trust me—this is a crucial step. When you overcrowd the pan, the chicken steams instead of crisps up. Fry in batches, giving each piece enough space to get golden and crisp. It might take a little longer, but it’s worth it!

3. Get the Oil Temperature Right
This one’s huge: the oil needs to be hot enough to instantly crisp up the chicken but not so hot that it burns. Aim for about 375°F (190°C). If you don’t have a thermometer, you can test it by dropping a small piece of bread into the oil—if it browns in about 60 seconds, you’re good to go!

4. Don’t Skip the Paper Towels
After frying, let the chicken rest on paper towels for a minute. This helps absorb any excess oil, leaving you with a crispy, not greasy, piece of chicken.

5. Coat the Chicken Just Before Serving
While the fried chicken stays crispy for a bit, it’s best to coat it in the sauce just before serving. If you add the sauce too early, the crispy coating may start to soften, and that crunch you’re aiming for will fade. Trust me, it’s worth the wait!

FAQ: Common Questions About Orange Chicken

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5 from 5 votes

Better-Than-Takeout Crispy Orange Chicken

A copycat of Applebee’s® popular Crispy Orange Skillet, this homemade version brings all the crispy, sweet, and spicy goodness—without the high price tag! Perfect for weeknight dinners when you crave something both indulgent and homemade.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Entree

Cuisine: American, Asian

Servings: 6

Calories: 447kcal

Ingredients

For the Chicken:

• 2 lbs boneless skinless chicken (breast, thighs, or a mix)
• 1 large egg
• 1 tbsp oil
• 1 ½ tsp salt
• ¼ tsp pepper or to taste
• ½ cup + 1 tbsp cornstarch
• ¼ cup all-purpose flour
• Oil for frying

For the Sweet 'n Spicy Orange Glaze:

• 2 tbsp oil from the skillet
• 1 tsp minced garlic
• 1 ½ tsp grated orange zest only the orange part, avoid the bitter white pith
• 1 cup fresh orange juice
• ½ cup hoisin sauce see note
• 1 pinch cayenne pepper optional, for added spice
• ¼ cup white granulated sugar
• Salt and pepper to taste

Instructions

Prepare the Chicken:

• Cut the chicken into 1 ½ to 2-inch bite-sized pieces and place them in a large bowl.
• In a separate bowl, lightly beat the egg, oil, salt, and pepper together. Pour the egg mixture over the chicken and toss to coat. Set aside.
• In another bowl, combine the cornstarch and flour. Stir well, then toss the chicken pieces in the flour mixture until evenly coated.

Fry the Chicken:

• Pour enough oil into a wok or heavy skillet to create a ½-inch deep layer. Heat the oil over high heat until it reaches 375°F (hot!).
• Carefully add the chicken in small batches and fry for 3–4 minutes per batch, turning to ensure the chicken is golden and crispy. Avoid overcrowding the pan to ensure a crispy texture.
• Use a slotted spoon to remove the chicken from the oil and drain on paper towels. Repeat until all the chicken is fried and crispy. Set aside.

Make the Orange Glaze:

• Once the chicken is cooked, reduce the heat under the skillet. Leave about 2 tablespoons of oil in the pan and discard the rest.
• Add the minced garlic and sauté for 1 minute, ensuring the garlic doesn’t burn.
• Add the orange zest, orange juice, hoisin sauce, cayenne pepper (if using), and sugar to the skillet. Stir to combine, then bring to a boil.
• Let the sauce boil for 3 minutes, stirring constantly. Once it thickens to your desired consistency, reduce the heat and simmer for a few more minutes. Taste and adjust seasoning with salt and pepper as needed.

Combine the Chicken and Glaze:

• Pour the glaze over the crispy chicken and toss to coat each piece well.
• Serve the chicken on a bed of freshly cooked white rice. For extra flair, garnish with slivered almonds, crispy noodles, sesame seeds, and stir-fried veggies like broccoli, snow peas, and red peppers. Enjoy!

Notes

Hoisin Sauce: Hoisin sauce is a thick, sweet and spicy sauce often used in Chinese cuisine. It’s made from fermented soybeans, garlic, chili peppers, and spices. You can find it in the Asian foods aisle of most supermarkets, usually near the soy sauce. Once opened, store hoisin sauce in the fridge where it will keep indefinitely.

Nutrition

Calories: 447kcal | Carbohydrates: 37g | Protein: 37g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 119mg | Sodium: 1046mg | Potassium: 702mg | Fiber: 1g | Sugar: 18g | Vitamin A: 133IU | Vitamin C: 22mg | Calcium: 30mg | Iron: 2mg

Question: What’s your go-to takeout dish you’d love to learn to make at home? Tell us in the comments.

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