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The Ultimate 30-Minute Crispy Homemade Orange Chicken Recipe

Close-up of crispy chicken pieces coated in a thick, glossy sauce, part of the orange chicken recipe, garnished with sesame seeds.
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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, making it a better than takeout weeknight dinner.

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 orange zest
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • 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. This is your dry coating.
  2. In a separate small bowl, whisk together the egg and 1/4 cup water.
  3. Dredge the chicken pieces first in the egg mixture, then thoroughly coat them in the dry coating. Shake off any excess.
  4. Heat the vegetable oil in a large skillet or wok over medium-high heat. Pan-fry the chicken in batches until golden brown and cooked through, about 4-5 minutes per side. Remove the crispy chicken and set it aside on a paper towel-lined plate.
  5. 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 orange zest.
  6. Bring the sauce mixture to a simmer over medium heat, stirring until the sugar dissolves. Let it simmer for 3 minutes.
  7. Whisk the cornstarch slurry again and slowly pour it into the simmering sauce while stirring constantly. Cook until the sauce thickens and becomes glossy, about 1 minute.
  8. Return the crispy chicken pieces to the skillet. Toss gently to coat every piece evenly with the sticky orange glaze.
  9. Remove from heat immediately. Serve your homemade orange chicken hot over steamed white rice with a sprinkle of 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 in the sauce.
  • If you prefer an air fryer method, 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 tangy flavor in your sweet orange sauce.

Nutrition

Find it online: https://tasteportfolio.com/orange-chicken-recipe-crispy-30-minute-takeout/