Copycat Orange Chicken and Chow Mein
For Orange Sauce
Amount
Ingredient
1 T.
Vegetable Oil
1 Count
Large Garlic Clove, Minced
1 tsp.
Ginger root, peeled and minced.
⅛ t.
Red pepper flakes
⅓ c.
Orange Juice
¼ c.
Light brown sugar, packed
¼ c.
Granulated sugar
¼ c.
White vinegar
⅛ c.
Soy sauce
⅛ c
water
1 ½ T.
Corn Starch
1 tsp.
Sesame Oil
For the Chicken
1 Pound
Boneless Skinless Chicken Thighs or chicken breast, Diced into 1” pieced
1 Count
Large Egg
⅗ tsp.
Salt
1 pinch
Black Pepper
1 T.
Vegetable Oil
¼ c.
cornstarch
⅓ - ¼ c.
All-purpose Flour
2 c.
Vegetable Oil for Frying
Directions:
MAKE SAUCE:
Preheat 1 Tablespoons vegetable oil in a large saucepan or medium pot over medium-high heat.
Once the oil is simmering, add garlic, ginger, and red pepper flakes. Cook while stirring constantly for 30 seconds.
Whisk in brown sugar, granulated sugar, and orange juice. Cook while stirring often until the sugars are almost all dissolved, about 2-4 minutes.
Whisk in vinegar and soy sauce.
In a small bowl whisk together water and cornstarch until it makes a paste. Then, whisk the paste into the sauce.
Cook and stir the sauce until it thickens to the consistency of syrup (it will thicken more as it cools).
Whisk in the sesame oil.
PREP FOR FRYING:
In a shallow bowl or pie plate whisk together egg, salt, pepper, and 1 Tablespoon of oil.
In a second shallow bowl or pie plate whisk together cornstarch and flour.
Pour the oil into a large pan or wok. Heat the oil over high heat until it registers 375 degrees with an instant-read thermometer.
Line a baking sheet with 3-4 layers of paper towels.
FRY CHICKEN:
Place a ⅓ of the chicken pieces into the egg mixture, and then dredge the chicken in the flour mixture.
Add the chicken to the oil and fry for 3-4 minutes or until golden brown.
Move chicken to paper towel-line baking sheet to drain.
Repeat the process with the remaining chicken, frying in 1-2 more batches.
FINISH THE ORANGE CHICKEN:
Transfer the chicken to the sauce and stir to coat.
Serve with chow mein or white rice.
Chow Mein (Perfect Copycat)
Ingredients
8 oz.
Spaghetti or Angel Hair Pasta
1 ½ T.
Vegetable Oil
¼ count
Yellow Onion, Sliced
4 oz.
Cabbage, sliced
1 oz.
Celery, chopped diagonally
2 tsp.
Soy sauce (add more to taste)
1 ½ tsp.
Oyster Sauce
Directions:
Sliced the onions and cabbage thinly.
Cut the celery on a bias thinly as well.
Put the oil in the pan, set to high and when the oil is hot add the veggies.
Let cook for a couple of minutes until it is caramelized a bit.
Stir and let more of it caramelize.
Add the noodles and toss together.
Add the soy sauce and oyster sauce and toss together.
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Orange chicken is a beloved dish known for its crispy fried chicken pieces enveloped in a sweet, tangy, and slightly spicy orange sauce. The sauce features essential ingredients such as orange juice, light brown sugar, granulated sugar, white vinegar, soy sauce, and a touch of red pepper flakes for heat. Adding minced garlic and ginger brings depth and aromatic warmth, while sesame oil at the end enhances the flavor complexity. When preparing the chicken, using bone-in skinless chicken thighs or boneless chicken breast diced into 1-inch pieces helps achieve a juicy interior and crispy exterior. The combination of cornstarch and all-purpose flour in the breading mixture ensures a delicate, crunchy texture after frying at 375 degrees Fahrenheit. Frying the chicken in batches prevents overcrowding and promotes even browning. For the chow mein, substituting traditional egg noodles with spaghetti or angel hair pasta offers an accessible alternative without sacrificing taste. Sautéing thinly sliced yellow onions, cabbage, and diagonally chopped celery in vegetable oil until slightly caramelized helps develop rich, savory notes. Tossing the noodles with soy sauce and oyster sauce unifies the flavors, creating a perfect balance to serve alongside the tangy orange chicken. This recipe combines careful technique and accessible ingredients, allowing home cooks to recreate the classic flavors of Chinese takeout in their kitchen. Whether serving with white rice or chow mein, this meal brings vibrant color, texture, and flavor that appeals to both novice and experienced cooks. By following the provided detailed steps and ingredient ratios, one can consistently achieve delicious, restaurant-quality orange chicken and chow mein dishes. Tips for success include properly heating oil to the correct temperature for frying, ensuring the sauce reaches the right syrupy consistency, and not overcooking the vegetables to maintain their natural crunch. This recipe offers a satisfying, flavorful option for anyone wanting to enjoy comforting Chinese-American cuisine made from scratch.