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

A pile of crispy, glazed orange chicken recipe pieces sprinkled with sesame seeds on a white plate.
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Make crispy, tangy orange chicken at home faster than delivery. This recipe delivers restaurant-quality flavor with a sticky, sweet orange glaze, perfect for a quick weeknight dinner.

Ingredients

Scale
  • 1.5 lbs 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
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • Zest of 1 large orange
  • Optional: Sliced green onions and sesame seeds for garnish

Instructions

  1. In a medium bowl, combine the flour, 1/4 cup cornstarch, salt, and pepper.
  2. In a separate bowl, whisk the egg and 1/4 cup water together.
  3. Dredge the chicken pieces first in the flour mixture, shaking off excess, then dip them into the egg wash, and finally coat them again lightly in the flour mixture to create a thin crust.
  4. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Cook the chicken in batches until golden brown and cooked through, about 4 to 6 minutes per batch. Remove the chicken and set it aside on a plate lined with paper towels.
  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. 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, about 1 minute. Remove from heat and stir in the sesame oil.
  7. Return the crispy chicken pieces to the skillet. Pour the orange sauce over the chicken and toss gently until every piece is evenly coated in the sticky glaze.
  8. Serve immediately over steamed white rice with a sprinkle of green onions and sesame seeds.

Notes

  • For an air fryer option, cook the coated chicken at 380°F for 12-15 minutes, flipping halfway, before tossing in the sauce.
  • To achieve extra crispiness, you can substitute the pan-frying step with baking the coated chicken at 400°F for 15 minutes.
  • Use fresh orange juice for the best flavor in your sweet tangy orange sauce.

Nutrition

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