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The Ultimate 30-Minute Crispy Homemade Orange Chicken Recipe

A pile of crispy, bite-sized pieces coated in a thick, glossy sauce from the orange chicken recipe.
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Make restaurant-style orange chicken at home that is crispy, tangy, and coated in a sweet, sticky glaze. This recipe is faster than takeout and perfect for a weeknight dinner.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 large egg
  • 1/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil (for pan-frying)
  • 1/2 cup fresh orange juice
  • 1/4 cup granulated sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • Zest of 1 orange
  • Optional: Sliced green onions and sesame seeds for garnish

Instructions

  1. In a medium bowl, whisk the egg. In a separate shallow dish, combine the flour, 1/4 cup cornstarch, salt, and pepper.
  2. Dredge the chicken pieces first in the egg mixture, then coat thoroughly in the flour and cornstarch mixture. Shake off excess coating.
  3. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side until golden brown and cooked through. Remove the crispy chicken and set aside on a plate lined with paper towels.
  4. In a small saucepan, combine the orange juice, sugar, rice vinegar, soy sauce, sesame oil, ginger, and minced garlic. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
  5. Whisk the cornstarch slurry one more time and slowly pour it into the simmering sauce while stirring constantly. Continue to cook until the sauce thickens and becomes glossy, about 1 minute.
  6. Remove the sauce from the heat and stir in the orange zest.
  7. Return the crispy chicken to the skillet. Pour the orange sauce over the chicken and toss quickly until every piece is evenly coated in the sticky glaze.
  8. Serve immediately over steamed white rice with a sprinkle of green onions and sesame seeds.

Notes

  • For extra crispy chicken, you can bake the coated chicken at 400°F (200°C) for 15 minutes before tossing in the sauce, or use an air fryer set to 380°F (195°C) for 10-12 minutes, flipping halfway.
  • If you prefer a less sweet sauce, reduce the granulated sugar by one tablespoon.
  • Use fresh orange juice for the best flavor in your sweet tangy orange sauce.

Nutrition

Find it online: https://cookerycommand.com/orange-chicken-recipe-crispy-takeout/