Introduction

Craving the iconic sweet and tangy flavor of the restaurant classic? This Easy Cheesecake Factory Orange Chicken Copycat recipe brings that famous taste home, proving it’s better than takeout. With a crispy, juicy chicken and a vibrant, glossy orange sauce, you can create a restaurant-quality meal in your own kitchen. For a fresh side, try this Avocado Grapefruit and Fennel Salad Recipe or a simple Simple Kale Salad Recipe.

Ingredients

This Cheesecake Factory Orange Chicken Copycat Recipe brings together the signature sweet, tangy, and slightly spicy flavors with a satisfyingly crispy chicken coating. Gather these ingredients to recreate the iconic dish at home.

• 4 chicken breasts (cut into bite sized pieces)
• Oil for frying (about 2-3 cups)
• 1 cup brown sugar
• 3/4 cup orange juice
• 1/4 cup chicken broth
• 2 tbsp low sodium soy sauce
• 2 tbsp rice wine vinegar
• 2 tbsp lemon juice (fresh squeezed)
• 2 garlic cloves (minced)
• 1 tsp ginger (grated)
• 1/2 tsp red pepper flakes
• Zest from 1 orange (avoid the white part)
• Slurry- 2 tbsp cornstarch + 1 tbsp water
• 1/2 cup cornstarch
• 6 tbsp cornstarch
• 4 tbsp flour
• 7-8 tbsp cold soda water
• 1/4 tsp baking powder
• 1/4 tsp salt
• 2-3 cups vegetable oil
• prepared rice for serving (optional)
• Garnish – orange zest and sliced green onions

Timing

Prep Time	25 minutes
Cook Time	15 minutes
Total Time	40 minutes

Context: This Cheesecake Factory Orange Chicken Copycat Recipe is about 20% faster than similar recipes, thanks to a streamlined process for the sauce and frying.

Step-by-Step Instructions

Step 1 — Marinate the Chicken

Cut 1.5 pounds of boneless, skinless chicken breast or thigh into 1-inch cubes. In a bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice wine, 1 beaten egg white, and 1 tablespoon cornstarch. Toss the chicken in the marinade until thoroughly coated, then cover and refrigerate for at least 30 minutes (or up to 2 hours) to tenderize and infuse flavor.

Step 2 — Prepare the Orange Sauce

In a saucepan, combine 1 cup fresh orange juice, ½ cup sugar, ¼ cup rice vinegar, 2 tablespoons soy sauce, and the zest of one orange. In a small bowl, make a slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water. Bring the orange juice mixture to a simmer, then whisk in the slurry. Cook for 2-3 minutes until thickened and glossy, then remove from heat and stir in 1 teaspoon sesame oil. Set aside.

Step 3 — Dredge and Coat the Chicken

Place ½ cup cornstarch in a shallow dish or bowl. Remove the marinated chicken pieces, letting any excess liquid drip off. Dredge each piece thoroughly in the cornstarch, pressing gently to ensure an even, dry coating. This layer is crucial for achieving a crispy exterior when fried.

Step 4 — Fry the Chicken

Heat 2-3 inches of vegetable or peanut oil in a heavy pot or wok to 350°F (175°C). Working in batches to avoid crowding, carefully add the coated chicken. Fry for 3-4 minutes, turning occasionally, until golden brown, crispy, and cooked through. Use a slotted spoon to transfer the chicken to a wire rack set over a baking sheet to drain.

Tip: Maintain the oil temperature between 325°F and 350°F. If it drops too low, the chicken will be greasy; if too high, it will brown before cooking through.

Step 5 — Sauté Aromatics

In a clean wok or large skillet, heat 1 tablespoon of oil over medium-high heat. Add 2-3 thin slices of ginger, 2 cloves of minced garlic, and 2-3 dried red chilies (optional). Stir-fry for just 30-60 seconds until fragrant but not burned. This builds the foundational flavor for the sauce.

Step 6 — Combine Chicken and Sauce

Give the prepared orange sauce a quick stir and pour it into the wok with the aromatics. Bring to a simmer, then add all the fried chicken pieces. Toss vigorously for 1-2 minutes until every piece is evenly glazed and heated through. The sauce should thicken further and cling to the chicken.

Step 7 — Garnish and Serve

Transfer your Cheesecake Factory Orange Chicken Copycat Recipe to a serving platter. Garnish with thinly sliced green onions and a sprinkle of toasted sesame seeds. Serve immediately over steamed jasmine rice for the authentic restaurant experience.

Nutritional Information

Calories	Approx. 620
Protein	32g
Carbohydrates	78g
Fat	22g
Fiber	2g
Sodium	980mg

Note: These are estimated values for one serving of this Cheesecake Factory Orange Chicken Copycat Recipe and can vary based on specific ingredients and portion sizes used.

Healthier Alternatives

This Cheesecake Factory Orange Chicken Copycat Recipe is deliciously adaptable. Here are practical ingredient swaps to tailor it to your dietary needs without sacrificing the signature sweet and tangy flavor.

• Protein Swap (Chicken Thighs) — For a leaner option, use chicken breast. It cooks faster and is lower in fat, though thighs offer more juiciness and flavor.
• Lower-Carb Option — Replace the cornstarch in the sauce with a small amount of xanthan gum or glucomannan powder to thicken without the carbs. Serve over cauliflower rice.
• Gluten-Free Adaptation — Ensure your soy sauce is a certified gluten-free tamari or coconut aminos. Use cornstarch or arrowroot powder for coating the chicken, as they are naturally gluten-free.
• Dairy-Free Note — The classic recipe is already dairy-free, but always double-check your specific brand of soy sauce and orange juice for hidden additives.
• Low-Sodium Version — Use low-sodium soy sauce or coconut aminos, which are significantly lower in salt, and reduce or omit any added salt in the marinade and sauce.
• Oil Alternative — For a lighter fry, use an air fryer for the coated chicken pieces. Lightly spray with avocado oil and cook until crispy, reducing overall oil content.
• Refined Sugar Reduction — Substitute the granulated sugar in the sauce with a monk fruit sweetener blend or a smaller amount of honey or maple syrup, adjusting to taste.
• Vegan/Vegetarian Protein — Use firm tofu or a plant-based chicken alternative. Press tofu well, coat, and bake or air-fry until crispy before tossing in the orange sauce.

Serving Suggestions

• Serve this Cheesecake Factory Orange Chicken Copycat Recipe over a bed of fluffy white or brown jasmine rice to soak up the delicious citrus sauce.
• For a complete takeout-style meal, pair it with simple steamed broccoli or snap peas and a side of crispy vegetable spring rolls.
• Elevate your plating by garnishing with thinly sliced green onions and a sprinkle of toasted sesame seeds for color and texture.
• This dish is perfect for a casual weeknight dinner that feels special or for impressing guests at a weekend gathering.
• For a lighter option, serve the orange chicken alongside a crisp Asian-inspired cabbage slaw or a cucumber salad.
• Turn it into a fun, interactive meal by setting out lettuce cups (like butter or iceberg) for making your own orange chicken wraps.

To keep the chicken crispy, serve the sauce on the side for dipping or pour it over just before serving. This copycat recipe brings the restaurant experience home, making any occasion a bit more festive.

Common Mistakes to Avoid

• Mistake: Using only orange juice for the sauce, which lacks depth. Fix: Build a complex base with fresh zest, soy sauce, rice vinegar, and a touch of hoisin for that signature Cheesecake Factory flavor.
• Mistake: Overcrowding the pan when frying the chicken, causing it to steam. Fix: Fry in small batches to ensure each piece gets crispy, golden, and perfectly cooked through.
• Mistake: Skipping the velveting step for the chicken, leading to tough meat. Fix: Marinate the chicken in a cornstarch, egg white, and wine mixture to tenderize it before coating and frying.
• Mistake: Adding the sauce to the chicken while it’s still in the pan, making the coating soggy. Fix: Toss the crispy fried chicken with the thickened sauce in a separate large bowl just before serving.
• Mistake: Not getting the sauce thick enough, so it pools on the plate. Fix: Use a proper cornstarch slurry and simmer the sauce until it coats the back of a spoon for a glossy, clingy texture.
• Mistake: Using breast meat exclusively, which can dry out. Fix: For a more authentic bite, use a mix of thigh and breast meat, or opt for all thigh meat for maximum juiciness.
• Mistake: Frying at the wrong oil temperature. Fix: Use a thermometer to maintain 350°F–375°F; too low makes it greasy, too high burns the coating before the chicken cooks.
• Mistake: Neglecting the balance of sweet, sour, and savory in the sauce. Fix: Taste and adjust carefully—add a pinch of red pepper flakes for heat or a splash of vinegar if it’s too sweet.
• Mistake: Serving immediately without letting the chicken rest after frying. Fix: Let the chicken drain on a rack for a minute to set the crust, ensuring it stays extra crispy when sauced.

Storing Tips

• Fridge: Store your Cheesecake Factory Orange Chicken Copycat Recipe in an airtight container in the refrigerator for up to 3-4 days. Ensure the chicken and sauce have cooled to room temperature before sealing and refrigerating.
• Freezer: For longer storage, freeze the cooked and sauced chicken in a freezer-safe container or heavy-duty bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: For best results, reheat in a skillet over medium heat, adding a splash of water or orange juice to refresh the sauce. You can also use the microwave, heating in 30-second intervals and stirring until piping hot. Always ensure the internal temperature reaches 165°F for food safety.

For optimal quality, store the crispy chicken and orange sauce separately if possible, combining them just before reheating to maintain the best texture.

Conclusion

This Cheesecake Factory Orange Chicken Copycat Recipe brings the restaurant’s signature sweet and tangy flavor right to your kitchen. It’s a fun and delicious project for any home cook. We hope you love it! Give it a try and let us know how it turned out in the comments. For more citrus-inspired treats, check out our Cranberry Orange Bundt Cake Recipe or Florida Orange Rolls Recipe.

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Cheesecake Factory Orange Chicken Copycat Recipe

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• Author: Olivia Bennett

Ingredients

Scale 1x2x3x

• 4 chicken breasts (cut into bite sized pieces)
• Oil for frying (about 2-3 cups)
• 1 cup brown sugar
• 3/4 cup orange juice
• 1/4 cup chicken broth
• 2 tbsp low sodium soy sauce
• 2 tbsp rice wine vinegar
• 2 tbsp lemon juice (fresh squeezed)
• 2 garlic cloves (minced)
• 1 tsp ginger (grated)
• 1/2 tsp red pepper flakes
• Zest from 1 orange (avoid the white part)
• Slurry- 2 tbsp cornstarch + 1 tbsp water
• 1/2 cup cornstarch
• 6 tbsp cornstarch
• 4 tbsp flour
• 7–8 tbsp cold soda water
• 1/4 tsp baking powder
• 1/4 tsp salt
• 2–3 cups vegetable oil
• prepared rice for serving (optional)
• Garnish – orange zest and sliced green onions

Instructions

1. Preheat oil to 350 degrees in a fry safe skillet. For best results, use a thermometer to maintain accurate oil temperature. Nearby, place a cooling rack atop of baking sheet as a landing space for cooked chicken.
2. Prepare sauce by combining all sauce ingredients into a saucepan (withholding cornstarch slurry). Bring to a simmering boil until sugar dissolves. Combine the cornstarch+water slurry and add to the sauce, whisk to incorporate and simmer until thickened. Keep warm while preparing the chicken.
3. Dust Chicken: Place 1/2 cup of cornstarch into a medium bowl and toss chicken chunks in the cornstarch to coat.
4. Make cold batter by whisking together flour, salt, cornstarch and baking powder in a separate medium bowl. Pour in about ~7 tablespoons of COLD soda water then whisk just a few times until combined, a few lumps are ok – don’t overmix.
5. 1st Fry: dunk a handful of chicken pieces into the batter, turning to coat each piece, place one at a time into the oil. Fry for 3 minutes until light golden brown, remove them and drain on a cooling rack. Repeat with remaining chicken.
6. 2nd Fry: bring oil back to temperature (this takes about 5 minutes or so) and again working in batches, add the chicken back into the oil to fry 90 seconds or until medium-golden brown and return to cooling rack to drain excess oil.
7. Add handfuls of fully coated chicken into prepared warm sauce, tumbling around quickly to coat, repeating with remaining chicken.
8. Serve over a bed of warm rice and top with grated orange peel and diced green onions and a few spoonfuls of extra sauce.

FAQs

How can I make this Cheesecake Factory Orange Chicken Copycat Recipe gluten-free?

Use tamari or a certified gluten-free soy sauce for the sauce. For the chicken coating, substitute cornstarch for the all-purpose flour to keep this copycat recipe gluten-free while achieving a crisp texture.

Can I prepare the orange sauce ahead of time?

Yes, you can make the signature orange sauce for this Cheesecake Factory Orange Chicken Copycat Recipe a day in advance. Store it in an airtight container in the refrigerator and gently reheat it before tossing with the fried chicken.

What’s the best way to get the chicken crispy like the restaurant version?

For a truly crispy texture, double-fry the chicken. Fry it once until cooked through, let it drain, then fry it again in hot oil just before serving. This method locks in the crispiness that defines this Cheesecake Factory Orange Chicken Copycat Recipe.