Description
Make this crispy orange chicken recipe at home in 30 minutes. You get tender, juicy chicken pieces coated in a tangy, sweet, and sticky orange glaze that tastes better than your favorite takeout spot.
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
- 1 teaspoon minced garlic
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
- Zest of 1 large orange
- Cooked white rice and steamed broccoli, for serving
Instructions
- Prepare the chicken coating: In a medium bowl, whisk together the flour, 1/4 cup cornstarch, salt, and pepper. In a separate small bowl, whisk the egg and 1/4 cup water. Dip the chicken pieces first into the egg mixture, then dredge thoroughly in the flour mixture, shaking off excess.
- Cook the chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken in a single layer (work in batches if necessary) and cook for 3 to 4 minutes per side until golden brown and cooked through. Remove the crispy chicken to a plate lined with paper towels.
- Make the sweet tangy orange sauce: In the same skillet (drain off most of the oil, leaving about 1 teaspoon), reduce the heat to medium. Add the orange juice, sugar, rice vinegar, soy sauce, ginger, garlic, sesame oil, and red pepper flakes (if using). Bring the mixture to a simmer, stirring until the sugar dissolves.
- Thicken the sauce: Whisk the cornstarch slurry and pour it slowly into the simmering sauce. Cook, stirring constantly, until the sauce thickens and becomes glossy, about 1 minute. Stir in the orange zest.
- Combine: Return the crispy chicken pieces to the skillet. Toss gently to coat every piece evenly with the sticky orange glaze. Cook for just 1 minute to heat through.
- Serve immediately over hot white rice with steamed broccoli on the side for a complete family favorite chicken dinner.
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 want an air fryer orange chicken version, cook the coated pieces at 380°F (195°C) for 10-12 minutes, shaking the basket halfway through.
- This recipe is budget friendly and uses simple pantry staples for that takeout at home flavor.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Pan-Frying
- Cuisine: Chinese American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 35
- Sodium: 550
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 38
- Cholesterol: 110