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The Ultimate 30-Minute Crispy Homemade Orange Chicken (Better Than Takeout Style)

Close-up of crispy pieces of orange chicken recipe coated in a thick, glossy orange sauce and sprinkled with sesame seeds.
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Make restaurant-quality orange chicken at home quickly. This recipe delivers crispy chicken pieces coated in a sweet, tangy, and sticky orange glaze, ready in under 30 minutes.

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 neutral oil (for pan-frying)
  • 1 cup fresh orange juice
  • 1/2 cup granulated sugar
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 teaspoon sesame oil
  • 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, mix 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 mixture. Shake off excess.
  3. Heat the 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add the coated chicken in a single layer, working in batches if necessary, and cook until golden brown and crispy on all sides, about 4-5 minutes per batch. Remove the chicken and set aside on a plate lined with paper towels.
  4. While the chicken cooks, prepare the sauce. In a small saucepan, combine the orange juice, sugar, rice vinegar, soy sauce, ginger, and minced garlic. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
  5. Whisk the cornstarch slurry and slowly pour it into the simmering sauce. Continue to cook, stirring constantly, until the sauce thickens and becomes glossy, about 1-2 minutes.
  6. Remove the sauce from the heat. Stir in the sesame oil and orange zest.
  7. Return the crispy chicken to the skillet or wok. Pour the orange sauce over the chicken and toss gently until every piece is evenly coated in the sticky glaze.
  8. Serve immediately over steamed white rice or with steamed vegetables. Garnish with green onions and sesame seeds if desired.

Notes

  • For extra crispy chicken without deep frying, you can bake the coated chicken at 400°F (200°C) for 15 minutes, flipping halfway, before tossing in the sauce.
  • You can substitute chicken thighs for breasts for a juicier result.
  • Use fresh orange juice for the best flavor in your sweet tangy orange sauce.

Nutrition

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