Print

30-Minute Crispy Homemade Orange Chicken

Close-up of crispy, glazed pieces of orange chicken recipe garnished with sliced green onions and sesame seeds.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make better-than-takeout orange chicken at home in 30 minutes. This recipe delivers crispy chicken pieces coated in a sticky, sweet, and tangy orange sauce.

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 cup fresh orange juice
  • 1/2 cup granulated sugar
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon grated fresh ginger
  • 2 cloves 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. Dip each chicken piece first in the egg, then dredge thoroughly in the flour mixture.
  2. Heat 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 for 3 to 4 minutes per side until golden brown and cooked through. Remove the chicken and set aside on a plate lined with paper towels.
  3. In the same skillet (drain off excess oil if needed), combine the orange juice, sugar, rice vinegar, soy sauce, ginger, garlic, and orange zest. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
  4. Whisk the cornstarch slurry once more and pour it slowly into the simmering sauce, stirring constantly until the sauce thickens and becomes glossy, about 1 minute.
  5. Stir in the sesame oil. Return the crispy chicken pieces to the skillet. Toss gently until every piece is evenly coated with the sticky orange sauce.
  6. Remove from heat immediately. Serve hot over steamed white rice, garnished 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.
  • If you prefer an air fryer method, cook the coated chicken at 380°F (195°C) for 10 to 12 minutes, shaking the basket halfway through.
  • Use fresh orange juice for the best flavor in the sauce.

Nutrition

Find it online: https://spoonsprout.com/orange-chicken-recipe/