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Easy Crispy Homemade Orange Chicken (Better Than Takeout)

A close-up of crispy, glazed orange chicken piled high on a white plate next to a scoop of white rice, garnished with green onions.
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Make restaurant-quality orange chicken at home. This recipe gives you crispy chicken pieces coated in a sweet and tangy orange sauce that is glossy and sticky. It is a simple recipe perfect for a weeknight dinner.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs, lightly beaten
  • Vegetable oil, for frying
  • 1 cup fresh orange juice
  • 1/2 cup granulated sugar
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • Zest of 1 large orange
  • Cooked white rice, for serving
  • Sliced green onions, for garnish

Instructions

  1. In a medium bowl, combine the flour, 1/2 cup cornstarch, salt, and pepper for the coating.
  2. Dip the chicken pieces first into the beaten eggs, then dredge thoroughly in the flour mixture, shaking off excess.
  3. Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
  4. Fry the chicken in batches until golden brown and cooked through, about 4-6 minutes. Remove chicken and drain on a wire rack or paper towels.
  5. While the chicken fries, prepare the sauce. In a small saucepan, combine the orange juice, sugar, rice vinegar, soy sauce, sesame oil, ginger, and garlic. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
  6. Whisk in the cornstarch slurry and cook, stirring constantly, until the sauce thickens and becomes glossy, about 1-2 minutes. Remove from heat and stir in the orange zest.
  7. Place the crispy chicken in a large bowl. Pour the warm orange sauce over the chicken and toss gently until all pieces are evenly coated.
  8. Serve the orange chicken immediately over cooked white rice and garnish with sliced green onions.

Notes

  • For an air fryer version, toss the coated chicken with 1 tablespoon of oil and cook at 380°F (195°C) for 12-15 minutes, flipping halfway.
  • To achieve the best crispiness, do not overcrowd the pan when frying the chicken.
  • You can substitute chicken thighs for breasts for richer flavor.

Nutrition

Find it online: https://juliameal.com/easy-crispy-homemade-orange-chicken/