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

Close-up of crispy, glazed orange chicken recipe pieces sprinkled with sesame seeds on a white plate.
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You can make restaurant-quality orange chicken at home faster than delivery. This recipe delivers crispy chicken pieces coated in a perfectly sweet and tangy orange glaze. It is a family favorite that beats takeout every time.

Ingredients

Scale
  • 1 pound 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)
  • 1/2 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 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, combine the flour, 1/4 cup cornstarch, salt, and pepper.
  2. Dredge the chicken pieces first in the egg mixture, then coat them thoroughly in the flour mixture. Shake off any excess coating.
  3. Heat the vegetable oil in a large skillet over medium-high heat. Add the coated chicken in a single layer, working in batches if necessary to avoid crowding the pan.
  4. Cook the chicken for 3 to 4 minutes per side until golden brown and cooked through. Remove the crispy chicken and place it on a paper towel-lined plate. Set aside.
  5. While the chicken cooks, prepare the sauce. In a small saucepan, combine the orange juice, sugar, rice vinegar, soy sauce, ginger, garlic, and orange zest.
  6. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves. Let it simmer for 2 minutes.
  7. Whisk the cornstarch slurry again and slowly pour it into the simmering sauce, whisking constantly until the sauce thickens and becomes glossy. This should take about 1 minute.
  8. Remove the sauce from the heat and stir in the sesame oil.
  9. Return the crispy chicken pieces to the skillet or a large bowl. Pour the orange sauce over the chicken and toss gently until every piece is evenly coated in the sticky glaze.
  10. Serve your homemade orange chicken immediately over steamed white rice, garnished with green onions and sesame seeds.

Notes

  • For extra crispy chicken without deep frying, you can bake the coated chicken at 400°F (200°C) for 15-20 minutes, flipping halfway, before tossing it in the sauce.
  • If you have an air fryer, 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 tangy orange sauce flavor.

Nutrition

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