Chinese Takeaway Orange Chicken

Name: Chinese Takeaway Orange Chicken
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 2 breaded chicken cutlets (about 1 lb total); 3 cups vegetable oil, for frying; 1/2 cup water; 1/4 cup granulated sugar; 1 cup orange juice; 2 tbsp white vinegar; 1 tbsp potato starch; 2 tbsp cold water; 1 orange, for garnish

Chinese takeaway orange chicken is crispy fried chicken cutlets smothered in a glossy sweet-and-tangy orange sauce made with fresh orange juice, sugar, and vinegar. It's a quick homemade version of the takeaway classic that's ready in under 30 minutes.

🌍Chinese 🏷️Orange chicken 🏷️Chinese food 🏷️Takeaway 🏷️Crispy chicken Sweet and sour

🏷️

🏷️Orange sauce

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fullhousekilmarnockonTikTok

Total

15 min

Servings

2

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by fullhousekilmarnock

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fullhousekilmarnockonTikTok

Ingredients

2 breaded chicken cutlets (about 1 lb total)
3 cups vegetable oil, for frying
1/2 cup water
1/4 cup granulated sugar
1 cup orange juice
2 tbsp white vinegar
1 tbsp potato starch
2 tbsp cold water
1 orange, for garnishoptional

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Instructions

1
Deep fry the breaded chicken cutlets in hot oil until golden brown and cooked through.
2
In a hot wok, add water and bring it to a boil.
3
Add the sugar and stir until it completely dissolves.
4
Pour in the orange juice and vinegar, and bring the sauce to a boil.
5
In a small bowl, mix the potato starch and cold water to create a slurry. Add the slurry to the boiling sauce, stirring constantly until it thickens.
6
While the sauce is cooking, slice the fried chicken cutlets into strips.
7
Place the sliced chicken into a serving container.
8
Thinly slice the fresh orange for garnish and place the slices on top of the chicken.
9
Pour the hot, thickened orange sauce over the chicken and orange slices to serve.

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Tips & Notes

Pro tips

Heat oil to 350°F before frying; use a thermometer to avoid undercooked or overly dark coating.
Fry breaded chicken 3–4 minutes per side until golden brown and internal temperature reaches 165°F.
Toss the sauce with fresh orange zest and sliced orange for brightness and visual appeal—garnish just before serving.
Thicken sauce gently over medium heat while stirring; potato starch can lump if added to boiling liquid.

Substitutions

Vegetable oil → Canola oil or peanut oil (similar frying performance)
Potato starch → Cornstarch (1:1 ratio; use for thickening the sauce)
Granulated sugar → Honey (reduce to 3 tbsp; adds different sweetness profile)
Fresh orange juice → Bottled orange juice (use same amount; flavor will be slightly less bright)

Storage & make-ahead

Store leftover chicken and sauce separately in airtight containers for up to 3 days. Reheat chicken in a 350°F oven for 5 minutes to restore crispness; warm sauce on the stovetop, then toss together.

Equipment

Deep-fry thermometer · Heavy-bottomed pot or Dutch oven

Common Questions

Can I make the orange sauce ahead of time?

Yes. Prepare the sauce (orange juice, sugar, vinegar, potato starch mixture) up to 1 day ahead and refrigerate. Warm it gently before coating the fried chicken.