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Costco Orange Chicken Copycat Recipe
Ash Tyrrell

Costco Orange Chicken Copycat Recipe

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
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

  • 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.