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

Close-up of crispy, bite-sized pieces coated in a thick, glossy sauce from the orange chicken recipe.
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Make restaurant-quality orange chicken at home in just 30 minutes. You get crispy chicken pieces coated in a sweet, tangy, and sticky orange glaze that beats delivery 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 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 teaspoon cornstarch mixed with 2 teaspoons 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.
  2. Toss the chicken pieces first in the egg mixture, then dredge them thoroughly in the flour mixture until fully coated. Shake off any excess.
  3. 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 to avoid crowding. Cook for 3 to 4 minutes per side until golden brown and cooked through. Remove the crispy chicken and set it aside on a plate lined with paper towels.
  4. While the chicken cooks, prepare the sauce. In a small saucepan, combine the orange juice, sugar, rice vinegar, soy sauce, ginger, garlic, and sesame oil. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
  5. Whisk the cornstarch slurry again and slowly pour it into the simmering sauce. Continue to cook, stirring constantly, until the sauce thickens and becomes glossy, about 1 to 2 minutes. 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. Toss gently and quickly until every piece is evenly coated in the sticky orange glaze. Do not overcook once the sauce is added, or the chicken will lose its crispness.
  7. 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 minutes, flipping halfway, before tossing it in the sauce.
  • If you prefer an air fryer orange chicken recipe, cook the coated pieces at 380°F (195°C) for 10-12 minutes, shaking the basket halfway through.
  • To make this a budget friendly chicken meal, use chicken thighs instead of breasts; they stay juicier.

Nutrition

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