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Homemade Yard House Orange Chicken - Perfectly made dish on my kitchen table.
Antonio Morelli

YARD HOUSE ORANGE CHICKEN RECIPE

Crispy chicken thighs tossed in a bold, sticky orange glaze made with fresh citrus, hoisin, soy sauce, and brown sugar — served over jasmine rice with sautéed bok choy and baby corn. A restaurant-quality copycat you can make at home on a weeknight, in under an hour.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Dish
Cuisine: Asian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 1½ lbs boneless chicken thighs, cut into 1-inch pieces
  • 1 egg, whisked
  • ⅓ cup cup cornstarch
  • 3 tbsp all-purpose flour
  • Salt and black pepper to taste
  • Neutral oil for frying (vegetable or canola)
For the Orange Glaze:
  • ¾ cup fresh orange juice (2–3 oranges)
  • 1 tbsp orange zest
  • 2 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 3 tbsp soy sauce
  • 3 tbsp hoisin sauce
  • 2 tbsp sweet chili sauce
  • 3 tbsp brown sugar
  • 2 tbsp lemon juice
  • 1 tbsp cornstarch + 2 tbsp water (slurry)
For the Sides & Garnish:
  • 1 cup jasmine rice
  • 2 heads baby bok choy, cleaned
  • 1 cup baby corn, canned and drained
  • 1 tbsp sesame oil
  • Sesame seeds and sliced green onions to garnish

Equipment

  • Large skillet or wok
  • Medium saucepan
  • Mixing bowls
  • Wire rack + sheet pan
  • Instant-read thermometer
  • Microplane or zester
  • Tongs

Method
 

  1. 1. Cook jasmine rice: 1 cup rice + 1½ cups salted water, simmer covered 15 minutes. Fluff and set aside.
  2. 2. Make the orange glaze: whisk all sauce ingredients in a saucepan, simmer 3–4 minutes, add cornstarch slurry, stir 1 minute until glossy and thick. Keep warm on low.
  3. 3. Batter the chicken: dip each piece in egg, then press firmly into the cornstarch-flour mix. Coat all sides well.
  4. 4. Fry in batches at 350°F for 3–4 minutes per side until deep golden. Internal temp should hit 165°F. Rest on a wire rack, not paper towels.
  5. 5. Sauté bok choy and baby corn in sesame oil with garlic, 1–2 minutes, until the bok choy turns bright green.
  6. 6. Toss the fried chicken in the orange glaze right before serving. Build the bowls: rice base, veggies alongside, glazed chicken centered on top.
  7. 7. Garnish with sesame seeds, sliced green onions, and optional fresh orange zest. Serve immediately.

Notes

  • Fresh orange juice is non-negotiable. Carton juice makes the glaze taste flat. Squeeze it yourself — 2 to 3 oranges cover the batch.
  • Sauce the chicken right before serving. Once the glaze hits the coating, you have about 5 minutes of crunch. Don't sauce ahead of time.
  • Baked version: 425°F on a greased wire rack, 20–22 minutes, flipping halfway. Spray with oil before baking.
  • Vegan swap: Gardein plant-based chicken works great here — it's actually what Yard House uses on its menu.