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The Ultimate 30-Minute Crispy Homemade Orange Chicken Recipe

A white plate piled high with crispy, sticky pieces of orange chicken recipe coated in a glossy, sweet and savory sauce.
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Make better than takeout orange chicken at home! This recipe delivers crispy chicken pieces coated in a sweet and tangy orange glaze, ready in under 30 minutes for a perfect weeknight dinner.

Ingredients

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

Instructions

  1. In a medium bowl, combine the flour, 1/4 cup cornstarch, salt, and pepper. Toss the cut chicken pieces in this dry mixture until lightly coated.
  2. In a separate small bowl, whisk together the egg and 1/4 cup water. Dip the floured chicken pieces into the egg wash, letting excess drip off.
  3. Return the chicken to the flour mixture and press lightly to create a slightly thicker, craggy coating.
  4. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer, working in batches if necessary, and cook for 3 to 4 minutes per side until golden brown and crispy. Remove the chicken and place it on a paper towel-lined plate.
  5. While the chicken cooks, prepare the sauce: In a small saucepan, combine the orange juice, sugar, rice vinegar, soy sauce, ginger, garlic, sesame oil, and red pepper flakes. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
  6. Whisk the cornstarch slurry and slowly pour it into the simmering sauce, stirring constantly until the sauce thickens and becomes glossy. This should take about 1 minute.
  7. Remove the sauce from the heat and stir in the orange zest.
  8. Return the crispy chicken pieces to the skillet or wok. 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 a side of steamed vegetables.

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.
  • 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 sweet and tangy flavor in your sauce.

Nutrition

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