Coated in a thickened sweet and savory sauce, this easy mandarin chicken recipe is so much better than takeout. With hints of garlic, ginger, and chili, it’s a perfectly homemade dish ready in only 30 minutes.

Expand your menu with more homemade takeout favorites and try my rich and delicious sesame chicken or this amazing hibachi chicken, which brings the fun of Japanese teppanyaki right to your table.

 

Better Than Takeout Mandarin Chicken

This juicy mandarin orange chicken is twice golden from being cooked until crispy and then tossed in a lovely orange-based sauce. Ready in just 30 minutes and made with simple ingredients, it beats your usual take-out any day of the week.

Made with brown sugar, oyster sauce, and soy sauce, the homemade sauce is packed with saltiness, umami, and deep, caramel-like sweetness. It also has some dried red chili for a bit of heat. Topped with green onions and sesame seeds, it’s a gloriously easy meal that’ll have you driving past your favorite Chinese restaurant.

As long as you let the chicken turn crispy and the sauce thicken, this is practically a fail-proof mandarin chicken recipe that you can whip up even on the busiest days. Once it hits the pan, you’ll only be able to think about savoring these bite-sized pieces of sweet and savory heaven with a side of lo mein noodles.

What’s The Difference Between Mandarin Chicken and Orange Chicken?

Although they’re both made with an orange-based sauce, mandarin chicken and orange chicken are different dishes. Mandarin chicken is typically sweeter because it uses more dark brown sugar than orange chicken. The sauce for mandarin chicken also tends to be thicker and much stickier. Taste-wise, they’re pretty similar.

Recipe Ingredients

Mandarin orange chicken requires basic Asian ingredients like soy sauce and oyster sauce. Check the recipe card at the end of this post for full ingredient amounts.

• Boneless, skinless chicken breast – I used white meat chicken, but you can also use boneless chicken thighs.
• Cornstarch – Feel free to substitute it for all-purpose flour.
• Fresh ginger – You can use 1/2 teaspoon of ground ginger instead.
• Garlic – Substitute it with 1-1/4 teaspoons of garlic powder if you are out of fresh garlic.
• Dark brown sugar – Light brown sugar works too. No white sugar, please.
• Soy sauce – If you’re using low-sodium soy sauce, you may need to increase the amount to taste or add a pinch of salt.
• Oyster sauce – You can substitute it for 1 tablespoon of soy sauce if needed.
• Fresh orange juice – If you use boxed juice, use an organic one.
• Vegetable oil – Feel free to use canola, corn, or peanut oil. No olive oil, please.
• Dried red chilis – Swap it for 1/2 to 1 teaspoon chili powder.
• Green onion – Sliced for garnish.
• Sesame seeds – Use black or white.

How to Make Mandarin Chicken

Two secrets to making good mandarin orange chicken are letting the chicken get crispy and allowing the sauce to thicken. Follow these step-by-step directions to make this quick and easy recipe.

1. Dredge the chicken. Toss the chicken and cornstarch in a large bowl until the chicken is completely coated.
2. Make the sauce. In a medium-sized bowl, whisk the ginger, garlic, dark brown sugar, soy sauce, oyster sauce, and orange juice until well combined. Set it aside.
3. Fry the chicken. Shake off any excess cornstarch. Add the oil to a large pan over medium-high heat. Add the chicken and fry it for 2-3 minutes on all sides or until crispy and golden. Don’t overcrowd the pan. Cook the chicken in batches if needed. The oil should be enough to make your chicken crispy, but carefully pour off any excess if there’s any.
4. Add the sauce. Pour the sauce into the pan and add the dried chilis. Stir well until the chicken is completely covered in sauce. When the sauce reduces and thickens (about 7-10 minutes), lower the heat to medium-low. Let the chicken simmer in the sauce for 5 minutes. Adjust the seasoning with more soy sauce for saltiness or sugar for sweetness.
5. Serve. Remove it from the heat. Serve warm and garnish with green onion and sesame seeds.

Serving Suggestions

To keep with the takeout theme, I love serving this Chinese mandarin chicken over a bed of instant pot jasmine rice, easy chicken fried rice recipe, or shrimp fried rice. For something a little less carb-heavy, try it with my shrimp fried cauliflower rice.

It also pairs well with a variety of Asian-style sides and mains such as egg rolls, this tasty pork chop suey, pepper steak stir fry, and Asian chicken noodle soup.

How to Store & Reheat Leftovers

Refrigerate leftovers in an airtight container for up to 4 days. Don’t store it longer than this to reduce the risk of food poisoning.

Reheat it in the microwave for 1 to 2 minutes or until warm. You can also heat it in a pan over medium heat, occasionally stirring, for 5 to 7 minutes.

More Asian-Inspired Recipes

• Sweet Korean BBQ Beef Tacos
• Korean Beef Bulgogi
• Chinese Chicken and Broccoli
• Easy Kung Pao Chicken Recipe
• Pork Chop Suey