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The Ultimate 30-Minute Crispy Homemade Orange Chicken Recipe

Close-up of crispy, glazed pieces of orange chicken recipe piled high on a white plate.
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Make restaurant-quality orange chicken at home that tastes better than takeout. This recipe delivers crispy chicken pieces coated in a sweet, tangy, and glossy orange glaze, ready in under 30 minutes for a perfect 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. Toss the cut chicken pieces in this dry mixture until lightly coated.
  2. In a separate small bowl, whisk together the egg and 1/4 cup water. Dip the floured chicken pieces into the egg wash, allowing excess to drip off.
  3. Return the chicken to the dry flour mixture and toss again to create a thicker, craggy coating for extra crispiness.
  4. Heat the vegetable oil in a large skillet or wok over medium-high heat. Pan-fry the chicken in batches, turning occasionally, until golden brown and cooked through, about 5-7 minutes per batch. Remove the crispy chicken and place it 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. 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.
  7. Add the crispy chicken pieces to the sauce in the skillet. Toss quickly to coat all the chicken evenly with the sticky orange glaze.
  8. Serve immediately over steamed white rice or with steamed vegetables. Garnish with green onions and sesame seeds if desired.

Notes

  • For a baked orange chicken option, arrange the coated chicken on a wire rack over a baking sheet and bake at 400°F (200°C) for 15-20 minutes, flipping halfway, before tossing in the sauce.
  • To achieve a truly restaurant-style texture, you can deep fry the chicken instead of pan-frying.
  • If you prefer a less sweet sauce, reduce the granulated sugar to 1/3 cup.

Nutrition

Find it online: https://cravybite.link/orange-chicken-recipe-crispy-30-minute/