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Better Than Takeout Orange Chicken

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This Better Than Takeout Orange Chicken is sticky, sweet from the oranges, and super delicious. Now add to that some Egg Fried Rice and you will be in heaven.

Orange chicken or chen pi ji is a Chinese dish.

History of Orange Chicken

It all started in Hawaii. In 1987, executive chef Andy Kao invented orange chicken on a business trip to open the state’s first Panda Express restaurant. Inspired by the citrus on the island and the locals’ love for meat dishes, Kao decided to coat an American classic, fried chicken, with a tangy, sweet and spicy sauce — a traditional flavor combination in the Chinese city of Yang Zhou.

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Orange Chicken Egg Fried Rice and Chicken Egg Noodles
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Better Than Takeout Orange Chicken

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  • Author:
  • Prep Time: 40 minutes
  • Chicken Egg Noodles Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 4 portions 1x
  • Category: Dinner Recipes
  • Cuisine: Chinese


You have no need to go and buy this from a takeout, rather make it as home, its way better and more tasty and you know what you get from each.


Units Scale

Orange Chicken

  • 46 Boneless & Skinless Chicken Thighs
  • 1/3 cup Flour
  • 1/3 cup Cornflour (Corn starch, maize starch, or cornflour is the starch derived from corn grain)
  • 3 Eggs (beaten)
  • Oil for frying
  • Salt to taste

Orange Sauce

Egg Fried Rice

Chicken Egg Noodles

  • 1 Package Egg Noodles (boiled)
  • Chicken Fillets (cut into strips)
  • Your Choice of Stir Fry Veg
  • 23 Tbsp. Sesame Oil
  • 3/4 Tbsp. Soy Sauce
  • 3 Cloves Garlic (grated)
  • 1 Knob Ginger (grated)
  • Sesame Seeds (garnish)


Orange Chicken

  1. Cut the chicken into bite-sized pieces.
  2. Mix the dry ingredients together.
  3. Dip the chicken pieces in the egg then coat well in the flour mixture.
  4. Fry in batches until golden brown and crispy in a non-stick pan.
  5. Drain and set aside.

Orange Sauce

  1. Add orange juice, sugar, vinegar, soy sauce, ginger, garlic, and chili flakes to a saucepan and heat for about 5 minutes.
  2. Whisk the cornflour into enough water to form a smooth slurry.
  3. Add to the orange sauce and whisk.
  4. Cook until the sauce begins to thicken.
  5. Once thick, remove from heat and add in the zest.
  6. Pour the sauce over the chicken pieces and toss well to ensure an even coating.
  7. Garnish with spring onion and enjoy!!

Egg Fried Rice

  1. Heat oil and sauté the peppers and onion.
  2. Add in the eggs and mix to scramble just until set, then add in the rice and stir to break up any lumps.
  3. Pour in the soy sauce and toss well.
  4. Remove from heat & garnish

Chicken Egg Noodles

  1. Add chicken to a bowl, pour in soy sauce, and add ginger & garlic.
  2. Let it sit for 20 minutes.
  3. Heat oil in a wok, sauté chicken (with liquid from marinade) then add in the vegetable and cook till tender.
  4. Add in the noodles and toss well to ensure an even coating then garnish.


  • Serving Size: 1
  • Calories: 1168
  • Sugar: 41
  • Sodium: 1849
  • Fat: 59
  • Saturated Fat: 12
  • Unsaturated Fat: 45
  • Trans Fat: 0
  • Carbohydrates: 93
  • Fiber: 5
  • Protein: 69
  • Cholesterol: 516
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Orange Chicken Egg Fried Rice and Chicken Egg Noodles

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12 thoughts on “Better Than Takeout Orange Chicken”

  1. I have never had Orange Chicken, but Lemon Chicken is a favourite of mine. This recipe looks divine though so would be a great time to test it out… also, give me ALL the egg fried rice… love it! Sim x

    • Good morning to you Sim. So glad you stumbled on this Orange chicken recipe. I truly hope you will try and enjoy it as much as the Lemon Chicken. I must then try your recipe as well. It does sound very interesting to switch to lemon

    • Christy, I hope this one meets your expectations. I share the recipes posted by my FB members so please note that I have not tried all recipes but share as received and made at home by the members. Taste does differ so I hope this one will be good and you will enjoy it


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