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

Close-up of crispy orange chicken recipe pieces coated in sticky sauce and sesame seeds, served with a side of white rice.
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Make restaurant-quality orange chicken at home in under 30 minutes. This recipe delivers crispy chicken pieces coated in a perfectly sweet and tangy orange glaze, surpassing your favorite takeout version.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 large egg, lightly beaten
  • 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 grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • Zest of 1 orange
  • Cooked white rice and steamed vegetables, for serving

Instructions

  1. In a bowl, toss the chicken pieces with salt and pepper.
  2. In a separate shallow dish, combine the flour and 1/4 cup cornstarch. Dredge the chicken pieces in the flour mixture, shaking off excess.
  3. Dip the coated chicken pieces into the beaten egg, then dredge them again in the flour mixture to create a thicker coating.
  4. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer, working in batches if necessary, and cook for 4 to 6 minutes per side until golden brown and crispy. Remove the chicken and place it on a wire rack set over a paper towel-lined plate.
  5. While the chicken cooks, prepare the sauce. In a small saucepan, whisk together the orange juice, sugar, rice vinegar, soy sauce, ginger, garlic, sesame oil, and red pepper flakes.
  6. Bring the sauce mixture to a simmer over medium heat, stirring until the sugar dissolves.
  7. Whisk the cornstarch slurry again and slowly pour it into the simmering sauce, stirring constantly until the sauce thickens and becomes glossy, about 1 minute. Remove from heat and stir in the orange zest.
  8. Return the crispy chicken to the skillet. Pour the orange sauce over the chicken and toss gently until every piece is evenly coated in the sticky orange glaze.
  9. Serve your homemade orange chicken immediately over cooked white rice with steamed vegetables.

Notes

  • For extra crispiness without deep frying, you can bake the coated chicken at 400°F (200°C) for 15-20 minutes, flipping halfway, before tossing in the sauce.
  • If you prefer an air fryer method, cook the coated chicken at 380°F (195°C) for 10-12 minutes, shaking the basket halfway through.
  • Use fresh orange juice for the best tangy flavor in your sweet orange glaze.

Nutrition

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