Print

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

A pile of crispy, glazed bites from the orange chicken recipe, glistening with sauce and chili flakes.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make restaurant-quality orange chicken at home quickly. This recipe delivers crispy chicken pieces coated in a sweet, tangy, glossy orange glaze, perfect for a fast 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
  • Vegetable oil, for shallow frying (about 1/2 inch deep)
  • 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 orange zest
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • Optional: Sesame seeds and sliced green onions, for garnish

Instructions

  1. In a medium bowl, combine the flour, 1/4 cup cornstarch, salt, and pepper.
  2. In a separate small bowl, whisk the egg and 1/4 cup water.
  3. Dredge the chicken pieces first in the flour mixture, shaking off excess. Then dip them into the egg mixture, and finally coat them again lightly in the flour mixture to create a thin crust.
  4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering.
  5. Carefully place the chicken pieces in the hot oil, ensuring not to overcrowd the pan. Fry for 3 to 4 minutes per side until golden brown and cooked through. Remove the crispy chicken and place it on a plate lined with paper towels to drain excess oil.
  6. While the chicken drains, prepare the sauce. In a small saucepan, combine the orange juice, sugar, rice vinegar, soy sauce, ginger, garlic, sesame oil, and orange zest.
  7. Bring the sauce mixture to a simmer over medium heat, stirring until the sugar dissolves. Let it simmer for 2 minutes.
  8. Whisk the cornstarch slurry one more time and slowly pour it into the simmering sauce while stirring constantly. Continue stirring until the sauce thickens and becomes glossy, about 1 minute.
  9. Remove the sauce from the heat. Add the crispy chicken pieces to the pan with the sauce and toss gently until every piece is evenly coated in the sticky orange glaze.
  10. Serve the orange chicken immediately over steamed white rice, garnished with sesame seeds and sliced green onions.

Notes

  • For a lighter texture, you can bake the coated chicken at 400°F (200°C) for 15-20 minutes, flipping halfway, instead of frying.
  • To achieve a ‘Better Than Panda Express Chicken’ flavor, make sure your orange juice is fresh, not from concentrate.
  • If you want a thicker glaze, increase the cornstarch in the slurry slightly.

Nutrition

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