Print

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

Close-up of crispy, glazed orange chicken recipe pieces served with white rice and steamed broccoli on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make restaurant-quality orange chicken at home in 30 minutes. This recipe delivers crispy chicken pieces coated in a perfectly sweet and tangy orange glaze that beats any takeout version.

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
  • Vegetable oil, for pan-frying (about 1/2 inch deep)
  • 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)
  • 2 tablespoons cornstarch mixed with 3 tablespoons cold water (slurry)
  • Zest of 1 large orange
  • Cooked white rice and steamed broccoli, for serving

Instructions

  1. Combine the flour, 1/4 cup cornstarch, salt, and pepper in a shallow dish. In a separate bowl, whisk together the egg and 1/4 cup water.
  2. Dredge the chicken pieces first in the flour mixture, shaking off excess, then dip them into the egg wash, and finally coat them again in the flour mixture to create a thick coating.
  3. Heat about 1/2 inch of vegetable oil in a large skillet or wok over medium-high heat until shimmering (about 350°F). Pan-fry the chicken in batches, turning occasionally, until golden brown and cooked through, about 5 to 7 minutes. Remove the chicken and drain on a paper towel-lined plate.
  4. 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.
  5. Whisk the cornstarch slurry one more time and slowly pour it into the simmering sauce, whisking constantly until the sauce thickens and becomes glossy. Remove from heat and stir in the orange zest.
  6. 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.
  7. Serve immediately over hot white rice with steamed broccoli on the side.

Notes

  • For an air fryer option, spray the coated chicken lightly with oil and cook at 400°F for 12-15 minutes, flipping halfway, before tossing in the sauce.
  • If you prefer a less sweet sauce, reduce the granulated sugar to 1/3 cup.
  • This recipe is a great family favorite that kids enjoy with less spice.

Nutrition

Find it online: https://savorsensations.com/orange-chicken-recipe-crispy-homemade/