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

Close-up of crispy, glazed pieces of orange chicken recipe piled high on a white plate, glistening under natural light.
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Skip the delivery! This orange chicken recipe delivers crispy chicken pieces coated in a sticky, sweet, and tangy orange glaze. It tastes better than your favorite takeout spot and is ready for your weeknight dinner in about 30 minutes.

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
  • 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 teaspoon sriracha or red pepper flakes (optional)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • Zest of 1 large orange
  • Cooked white rice and steamed broccoli, for serving

Instructions

  1. In a medium bowl, combine the flour, 1/4 cup cornstarch, salt, and pepper. In a separate small bowl, whisk together the egg and 1/4 cup water. Dip the chicken pieces first into the egg mixture, then dredge thoroughly in the flour mixture, shaking off excess.
  2. 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 to a plate lined with paper towels.
  3. 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 sriracha (if using). Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
  4. Whisk the cornstarch slurry 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.
  5. Return the crispy chicken pieces to the skillet. Pour the sticky orange glaze over the chicken and toss gently until every piece is evenly coated.
  6. Serve your homemade orange chicken immediately over cooked white rice with steamed broccoli on the side.

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 in the sauce.
  • If you want a lighter coating, skip the egg wash and just toss the chicken directly in the flour/cornstarch mixture.
  • This recipe is budget friendly and a family favorite that beats Panda Express!

Nutrition

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