Name: Costco Orange Chicken Copycat Recipe
Prep time: 15 min
Cook time: 20 min
Ingredients: 4 boneless; 3 large eggs (whisked – this is what helps the flour and cornstarch cling to every piece of chicken); ⅓ cup cornstarch – this is the real secret to that shatter-crisp coating (so don't skip it); 2 tablespoons all-purpose flour – works with the cornstarch to build a light (crunchy crust); ½ teaspoon salt – seasons the chicken from the inside out; Oil for frying – I use a neutral oil like canola or avocado oil so it doesn't fight with the orange flavor; 1 cup orange juice – freshly squeezed gives the brightest flavor (but store-bought works fine too); 2 tablespoons brown sugar (packed – balances the tang with a little caramel sweetness); 2 tablespoons rice wine vinegar – adds the acidity that keeps the sauce from tasting flat; 2 tablespoons soy sauce – brings the salty (savory backbone to the sauce); 1 tablespoon minced garlic – I always use fresh garlic here (it makes a real difference); 1 teaspoon freshly grated ginger – adds warmth and a little zing (so skip the ground stuff if you can); ¼ teaspoon sesame oil – just a small amount rounds out the sauce with a toasty aroma; 2 tablespoons water – used to make the cornstarch slurry; 1 tablespoon cornstarch – thickens the sauce until it clings to the chicken; 1 teaspoon sesame seeds (for garnish – adds a bit of crunch and visual appeal); 1 orange (zested, for garnish – brightens up the finished dish with fresh citrus aroma); 1 tablespoon sliced green onion (for garnish – adds color and a mild oniony bite)

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I have picked up Costco’s orange chicken more times than I can count, and I finally got tired of waiting for a warehouse run every time I craved it. So I started making my own version at home, and honestly, it turned out even better than the tray I usually grab from the food court.

This is my go-to Costco Orange Chicken Copycat Recipe now, and I love that I can control the crunch and the sauce myself. Once you try it, I think it will become a regular in your dinner rotation too.

Cooking Time

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

4 boneless, skinless chicken breasts, cut into bite-sized pieces – the base of the dish, and cutting it small helps it cook fast and fry evenly
3 large eggs, whisked – this is what helps the flour and cornstarch cling to every piece of chicken
⅓ cup cornstarch – this is the real secret to that shatter-crisp coating, so don’t skip it
2 tablespoons all-purpose flour – works with the cornstarch to build a light, crunchy crust
½ teaspoon salt – seasons the chicken from the inside out
Oil for frying – I use a neutral oil like canola or avocado oil so it doesn’t fight with the orange flavor
1 cup orange juice – freshly squeezed gives the brightest flavor, but store-bought works fine too
2 tablespoons brown sugar, packed – balances the tang with a little caramel sweetness
2 tablespoons rice wine vinegar – adds the acidity that keeps the sauce from tasting flat
2 tablespoons soy sauce – brings the salty, savory backbone to the sauce
1 tablespoon minced garlic – I always use fresh garlic here, it makes a real difference
1 teaspoon freshly grated ginger – adds warmth and a little zing, so skip the ground stuff if you can
¼ teaspoon sesame oil – just a small amount rounds out the sauce with a toasty aroma
2 tablespoons water – used to make the cornstarch slurry
1 tablespoon cornstarch – thickens the sauce until it clings to the chicken
1 teaspoon sesame seeds, for garnish – adds a bit of crunch and visual appeal
1 orange, zested, for garnish – brightens up the finished dish with fresh citrus aroma
1 tablespoon sliced green onion, for garnish – adds color and a mild oniony bite

Note: This recipe serves 4 people generously.

Equipment You Need

Large bowl – for coating the chicken pieces in the egg and starch mixture
Deep fryer or heavy-bottomed pot – for frying the chicken until golden and crisp
Small saucepan – for simmering and thickening the orange sauce
Whisk – for whisking the eggs and blending the sauce ingredients
Slotted spoon – for lifting the fried chicken out of the hot oil
Paper towels and a plate – for draining excess oil off the fried chicken
Cutting board and sharp knife – for cutting the chicken into even pieces
Measuring cups and spoons – for accurate ingredient amounts
Zester – for zesting the orange for garnish

How to Make a Homemade Orange Chicken Recipe?

I promise this recipe looks more complicated than it actually is. Once your chicken is cut and your sauce ingredients are measured out, the whole thing comes together in under thirty minutes. Here is exactly how I do it every time.

Prepare the Chicken Coating

I start by placing my cut-up chicken pieces in a large bowl. Then I whisk together the eggs, cornstarch, flour, and salt in a separate bowl before pouring that mixture over the chicken. I toss everything together until each piece is fully coated, since this coating is what turns into that crispy shell once it hits the hot oil.

Heat the Oil

Next, I heat about three inches of oil in a large, heavy-bottomed pot or deep fryer to around 360°F. I always use a thermometer here because getting the temperature right makes a huge difference in how crispy the chicken turns out. If the oil is too cool, the coating soaks up grease instead of crisping up.

Fry the Chicken in Batches

I fry the chicken a few pieces at a time so I don’t overcrowd the pot, which would drop the oil temperature and leave me with soggy chicken. Each batch takes just a few minutes until golden brown, and I move the pieces to a paper towel-lined plate to drain as I go.

Make the Orange Sauce

While the chicken drains, I combine the orange juice, brown sugar, vinegar, soy sauce, garlic, ginger, and sesame oil in a small saucepan and let it simmer for a few minutes. I whisk the cornstarch into the water separately to make a slurry, then stir that into the simmering sauce until it thickens into a glossy glaze.

Toss the Chicken in Sauce

Once the sauce has thickened but is still pourable, I add all my crispy chicken pieces straight into the pan and toss everything together so each bite gets coated evenly. I like to work quickly here so the chicken stays crisp under that glossy sauce.

Garnish and Serve

Finally, I plate the chicken and sprinkle it with sesame seeds, orange zest, and sliced green onion. It looks like something straight out of a restaurant, and it tastes even better knowing I made it myself.

Additional Tips for Making This Recipe Better

I have made this recipe more times than I can count, and here are a few things that consistently make it turn out better.

I always pat my chicken pieces dry with a paper towel before coating them, since extra moisture keeps the coating from sticking well.
I fry in smaller batches than I think I need to, because overcrowding the pot is the number one reason my chicken has turned out limp in the past.
I double fry my chicken when I want extra crunch, frying once at 350°F and again at 375°F for a shatter-crisp texture.
I keep a close eye on the sauce while it thickens, since it can go from perfectly glossy to gluey in just a minute or two.
I toss the chicken in the sauce right before serving instead of letting it sit, so the coating stays crisp longer.

Common Mistakes to Avoid

I used to crowd my frying pot with too much chicken at once, and it always dropped the oil temperature and made everything greasy instead of crisp.
I once let my sauce simmer too long and it turned thick and sticky instead of glossy, so now I pull it off the heat the moment it coats the back of a spoon.
I learned the hard way that skipping the cornstarch in the coating leaves the chicken with a soft, pale crust instead of that signature crunch.
I tried using bottled lemon juice instead of orange juice once, and it completely changed the flavor profile, so I always stick with real orange juice.
I made the mistake of tossing the chicken in sauce too early and letting it sit, which turned my crispy coating soggy within minutes.

How to Serve Homemade Orange Chicken?

I like to serve this orange chicken over a bed of steamed white rice or my favorite ginger coconut rice, since the rice soaks up any extra sauce beautifully. A sprinkle of sesame seeds, fresh orange zest, and sliced green onion right before serving makes the dish look as good as it tastes.

I also love pairing it with steamed broccoli or a quick stir-fry of snow peas and carrots for a pop of color on the plate. For a fun presentation, I sometimes serve it family-style in a big shallow bowl with the garnishes scattered on top, so everyone can see all that glossy orange glaze. A fresh side like Crispy Chicken Salad with Fresh Veggies & Creamy Dressing Recipe can also fit nicely alongside this meal.

Variations

Spicy version: I add a teaspoon of chili flakes or a pinch of cayenne to the sauce for some heat.
Nutty crunch: I top the finished dish with crushed peanuts or cashews for extra texture.
Fruity twist: I stir in pineapple chunks or mandarin orange segments right before serving.
Baked version: I skip the frying and bake the coated chicken at 400°F for about 20 minutes for a lighter take.
Extra veggies: I toss in bell peppers, broccoli florets, or snap peas along with the sauce for a one-pan meal. I also enjoy similar fresh combinations like Grilled Salmon Fresh Garden Salad Recipe when I want something lighter alongside a rich chicken dish.
Protein swap: I sometimes use boneless chicken thighs instead of breasts for a juicier bite.

Nutritional Information

Here is a general breakdown of what you can expect per serving of this homemade orange chicken.

Calories: around 413 kcal
Protein: around 31 grams
Carbohydrates: around 29 grams
Fat: around 7 grams

Make Ahead and Storage

I keep leftovers in an airtight container in the refrigerator, and they stay fresh for up to 3 days. The chicken does soften a bit as it sits, but it still tastes great.

For longer storage, I freeze the cooked chicken and sauce together in a freezer-safe container for up to 3 months. I let it thaw in the fridge overnight before reheating.

When I’m ready to eat leftovers, I reheat them in the microwave in one-minute intervals until warmed through. A quick reheat in a skillet also helps bring a little crispness back to the chicken.

Why You’ll Love This Recipe?

This homemade orange chicken has quickly become one of my favorite dinners to make, and here is why.

It’s faster than a Costco run. I can have this on the table in about 35 minutes, which beats loading up the car and waiting in line.
It’s easy on the wallet. I use pantry staples I already have on hand, so it costs a lot less than ordering takeout.
It’s easy to customize. I can make it spicier, add vegetables, or bake it instead of frying depending on my mood.
It’s great for leftovers. I often make a double batch since it reheats so well for lunch the next day.
It’s a crowd-pleaser. My whole family asks for this one, even the picky eaters at my table.

FAQs

What are the costco orange chicken ingredients?

The main ingredients I use are chicken breast, eggs, cornstarch, flour, orange juice, brown sugar, rice wine vinegar, soy sauce, garlic, ginger, and sesame oil, plus garnishes like green onion and sesame seeds.

What are the costco orange chicken instructions in short?

I coat the chicken in an egg and cornstarch mixture, fry it until crispy, simmer a quick orange sauce, then toss the fried chicken in that sauce right before serving.

What is the costco orange chicken nutrition like?

My homemade version comes to roughly 413 calories, 31 grams of protein, 29 grams of carbohydrates, and 7 grams of fat per serving, though this can vary based on your exact ingredients.

How does crazy cuizine orange chicken nutrition compare?

Costco’s frozen Crazy Cuizine Mandarin Orange Chicken runs about 260 calories, 13 grams of protein, 35 grams of carbohydrates, and 7 grams of fat per one-cup serving, so my homemade version has noticeably more protein per serving.

What is orange chicken sauce made of?

The orange chicken sauce is a simple mix of orange juice, brown sugar, rice wine vinegar, soy sauce, garlic, ginger, sesame oil, and a cornstarch slurry to thicken it into a glossy glaze.

Can I make this orange chicken recipe without frying?

Yes, I have baked this recipe on a lined sheet pan at 400°F for about 20 minutes, and it still turns out flavorful, though the coating is a touch less crispy than the fried version.

Ash Tyrrell