Orange Chicken – Easy Cheesecake Factory Copycat

This homemade Cheesecake Factory Orange Chicken is crispy, sticky, and packed with bold orange-garlic flavor. It’s simple to throw together, super comforting, and cheaper than delivery — especially if you’ve got chicken and some basics already on hand.

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Quick Summary

• Prep time: 30 minutes
• Cook time: 15 minutes
• Flavor: crispy, garlicky, citrus-sweet
• Great for: chill nights, leftovers, emotional resets

Why I Like This Recipe

Didn’t plan on cooking. Just… opened the fridge and went from “meh” to deep frying in 10 minutes. You know those recipes that kinda pull you out of your mood without asking questions? This is one of those. Bright sauce, crunchy bites — and honestly, way better than the $18 version.

Ingredients

Orange Sauce & Marinade

• 1½ cups chicken broth
• 1 cup brown sugar
• ¾ cup white vinegar
• ½ cup low-sodium soy sauce
• Zest from 1 large orange (use a peeler, trust me)
• 1½ cups orange juice (fresh or good bottled)
• 3 garlic cloves, minced
• ¾ tbsp fresh ginger, grated
• ¼ cup cold water
• 3 tbsp cornstarch

Crispy Chicken

• 4 chicken breasts, cut into 1-inch cubes
• 4 egg whites
• 1½ cups cornstarch
• ½ cup all-purpose flour
• 2 tsp baking soda
• Oil, for frying (neutral — canola or veg)

How To Make Orange Chicken

1. Make the marinade + sauce: Throw the broth, sugar, vinegar, soy sauce, zest, orange juice, garlic, and ginger into a pot. Whisk it up, heat gently. Scoop out 1 cup for marinating the chicken — toss that in a zip-top bag with the chicken cubes and chill for 10 mins (or longer if you’re not starving).
2. Thicken the rest: Simmer the sauce in the pot. Mix cold water + cornstarch in a cup till smooth. Slowly whisk it into the sauce — don’t dump it all at once. Let it bubble and thicken. You’ll know it’s ready when it coats the back of a spoon like a glossy orange blanket.
3. Coat the chicken: Drain the chicken. Beat egg whites till soft peaks. In another bowl, mix the cornstarch, flour, and baking soda. Dip each piece into egg whites, then the flour mix. Press the coating in — don’t skip this step.
4. Deep fry it: Heat oil to 350°F. Work in small batches, fry each chicken nugget till golden and crispy (about 5 mins). Lay ‘em on a paper towel-lined tray after.
5. Sauce + serve: Warm the sauce on low. Toss the chicken in just before serving. Crunch stays intact that way. Serve over rice. Top with sesame seeds, scallions, whatever feels right.

Tips for Success

• Use a peeler for orange zest — grated stuff kinda gets lost.
• Sauce goes on last second. Keeps things crunchy.
• If your sauce thickens too much while sitting? Add a splash of water or juice.
• Taste-test the glaze before tossing. It’s your dish — adjust it.
• Don’t crowd the oil or it’ll drop temp and make sad, soggy chicken.

Storage and Reheating

• Fridge: Cool everything completely. Store in an airtight container for up to 3 days.
• Reheat: Air fryer is gold — keeps it crispy. Or pan-fry gently with a splash of water or OJ.

Frequently Asked Questions

• Can I use thighs instead of breasts?
  Yep. Juicier, actually. Just trim the extra fat.
• What kind of oil is best for frying?
  Something neutral — canola, veg, peanut. Avoid olive oil here.
• Can I bake it instead of frying?
  You can, but it won’t get that same crisp. Air fryer’s the better swap.
• Is the sauce spicy?
  Not as written. Add red pepper flakes or a squirt of sriracha if you want heat.
• Can I make this ahead?
  Sorta. Fry the chicken ahead, keep it separate. Toss in sauce right before eating.

Common Mistakes and How to Dodge Them

• Skipping the egg white whip: Don’t. It’s what helps the coating get that light crunch. Just trust.
• Adding sauce too early: It’ll get soggy. Let the chicken stay solo till the very last second.
• Overcrowding the pan: Makes everything greasy and uneven. Fry in batches, breathe through it.
• Sauce too thick/thin: It’s fixable! Too thick? Add juice or water. Too thin? Simmer longer or a bit more slurry.
• Marinating too long: Over 12 hrs and it starts getting weird and mushy. Set a timer if you’re forgetful (like me).

Nutrition Facts (Per Serving)

• Calories: 920 kcal
• Total Fat: 32g
• Saturated Fat: 4g
• Cholesterol: 135mg
• Sodium: 1100mg
• Potassium: 620mg
• Total Carbohydrate: 98g
• Dietary Fiber: 1g
• Sugars: 36g
• Protein: 48g

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