Cheesecake Factory Orange Chicken Copycat Recipe

Cheesecake Factory Orange Chicken Copycat Recipe

  • Author: Mallory Austin


This orange chicken tastes just like the Cheesecake Factory version; extra crunchy pieces of juicy chicken covered in a tangy, fruity orange sauce with a kick of heat.



The Chicken:

  • 4 Boneless Skinless Chicken Breasts cut into bite-size pieces
  • 3 Eggs, whisked well
  • 1/3 cup Cornstarch
  • 1/3 cup Flour
  • Oil – enough for frying

Orange Sauce:

  • 1/4 cup chicken broth
  • 3/4 cup orange juice
  • 2 tablespoons lemon juice
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons low sodium soy sauce or Tamari for GF
  • Zest from one orange
  • 1 cup packed brown sugar
  • 1 teaspoon ginger, grated
  • 2 garlic cloves, grated
  • 1/4  teaspoon red pepper flakes
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • Garnish – chopped green onion and grated orange peel


  • In a saucepan over medium heat combine chicken broth, orange juice, lemon juice, vinegar, soy sauce, ginger, garlic and chili flakes. Heat for several minutes.
  • Stir in brown sugar and  continue to cook until the sugar is dissolved, bringing the sauce to a low boil.
  • In a small dish whisk the water and cornstarch together and add into the sauce. Allow the sauce to thicken, then remove from the heat and add the orange zest.
  • Set the sauce aside until ready to use. The sauce will continue to thicken as it cools down.

The Chicken:

  • Pre-heat oil in a fry-safe pot to 375 degrees, monitoring and adjusting the temp with a thermometer as you go.
  • Combine the flour and cornstarch in a shallow dish. Add a generous pinch of salt and mix well to incorporate.
  • Whisk eggs in a separate shallow dish.
  • Dip chicken pieces in egg mixture and then flour mixture and directly into the hot oil.
  • Deep fry chicken in batches until completely cooked through, turning the chicken pieces frequently as you go, about 3 minutes per batch.
  • Turn out the chicken onto a sheet pan lined with layers of paper towels or paper bags.
  • Optional: For extra crispy chicken, let the chicken settle for a few moments and then add it back into the oil for an additional minute.
  • To serve, toss the crispy chicken pieces in the sauce and reserve a little sauce to top off the chicken and rice. Add grated orange zest and chopped green onion.