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30-Minute Crispy Homemade Orange Chicken

A mound of crispy, glazed pieces of orange chicken recipe piled high on a white plate.
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Make better than takeout orange chicken at home in 30 minutes. This recipe delivers crispy chicken pieces coated in a sweet, tangy, and sticky orange sauce.

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
  • 1/2 cup fresh orange juice
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce (low sodium)
  • 1/4 cup granulated sugar
  • 2 tablespoons brown sugar
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • 2 tablespoons vegetable oil, for cooking
  • Orange zest from 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. Toss the cut chicken pieces in the flour mixture until lightly coated.
  2. Dip the coated chicken pieces into the beaten egg, letting excess drip off. Return the chicken to the flour mixture and toss again to create a thicker crust.
  3. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Cook the chicken in batches, turning occasionally, until golden brown and cooked through, about 5 to 7 minutes per batch. Remove the cooked chicken and set aside on a plate lined with paper towels.
  4. While the chicken cooks, prepare the sauce. In a small saucepan, whisk together the orange juice, rice vinegar, soy sauce, granulated sugar, brown sugar, ginger, garlic, sesame oil, and red pepper flakes (if using). Bring the mixture to a simmer over medium heat.
  5. Once simmering, slowly whisk in the cornstarch slurry. Continue stirring until the sauce thickens and becomes glossy, about 1 minute. Remove from heat and stir in the orange zest.
  6. Return the crispy chicken to the skillet. Pour the orange sauce over the chicken and toss gently until every piece is evenly coated and sticky.
  7. Serve 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 minutes, flipping halfway, before tossing in the sauce.
  • For an air fryer method, cook the coated chicken at 380°F (195°C) for 10 to 12 minutes, shaking the basket halfway through.
  • Use fresh orange juice for the best flavor in the sauce.

Nutrition

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