Print

Crispy Takeout-Style Orange Chicken Recipe

A plate piled high with crispy, glazed pieces of orange chicken recipe, garnished with sesame seeds and green onions.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this crispy orange chicken at home. You get tender chicken bites coated in a sticky, sweet, and tangy orange glaze that tastes better than takeout. This is a quick weeknight chicken 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
  • 1/2 cup water
  • 1/2 cup orange juice, fresh squeezed preferred
  • 1/4 cup granulated sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 cup vegetable oil, for frying
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • Orange zest from 1 orange
  • Sesame seeds, for garnish
  • Sliced green onions, for garnish

Instructions

  1. In a medium bowl, combine the flour, 1/4 cup cornstarch, salt, and pepper. Dredge the chicken pieces in this mixture, shaking off excess.
  2. In a separate small bowl, whisk the egg and water together. Dip the floured chicken pieces into the egg wash, letting excess drip off.
  3. Return the chicken to the flour mixture and toss until fully coated. This double-coating helps create a crispy texture.
  4. Heat the vegetable oil in a large skillet or wok over medium-high heat until it reaches 350 degrees F. Fry the chicken in batches, turning occasionally, until golden brown and cooked through, about 4-6 minutes per batch. Remove the chicken and place it on a paper towel-lined plate to drain excess oil.
  5. While the chicken fries, prepare the orange glaze. In a small saucepan, whisk together the orange juice, sugar, rice vinegar, soy sauce, ginger, and minced garlic.
  6. Bring the sauce mixture to a simmer over medium heat, stirring until the sugar dissolves. Let it simmer for 2 minutes.
  7. Whisk the cornstarch slurry one more time and slowly pour it into the simmering sauce, whisking constantly until the sauce thickens to a glossy glaze. Remove from heat and stir in the orange zest.
  8. Add the crispy chicken pieces to the skillet with the sauce. Toss gently until every piece is evenly coated in the sticky orange glaze.
  9. Serve the sticky orange chicken immediately over steamed rice. Garnish with sesame seeds and sliced green onions.

Notes

  • For extra crispiness, you can bake the coated chicken at 400 degrees F for 15-20 minutes instead of frying.
  • If you prefer a less sweet sauce, reduce the granulated sugar by one tablespoon.
  • This recipe works well with chicken thighs for a richer flavor.

Nutrition

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