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

A plate featuring crispy, glazed orange chicken recipe served alongside steamed white rice and bright green broccoli florets.
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Make restaurant-quality orange chicken at home in under 30 minutes. This recipe delivers crispy chicken pieces coated in a perfectly sweet and tangy orange glaze, beating any delivery option.

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 pan-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
  • 1/2 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

  1. In a medium bowl, combine the flour, 1/4 cup cornstarch, salt, and pepper. Toss the 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. Heat about 1/2 inch of vegetable oil in a large skillet 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 chicken and place it on a paper towel-lined plate to drain excess oil.
  4. While the chicken fries, prepare the sauce. In a small saucepan, combine the orange juice, sugar, rice vinegar, soy sauce, sesame oil, ginger, garlic, and red pepper flakes (if using). Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
  5. 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 and stir in the orange zest.
  6. Return the crispy chicken pieces to the large skillet or a clean wok. Pour the orange sauce over the chicken and toss quickly until every piece is evenly coated in the sticky glaze.
  7. Serve your homemade orange chicken immediately over cooked white rice with steamed broccoli on the side.

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 prefer an air fryer method, spray the coated chicken lightly with oil and air fry at 380°F (195°C) for 10-12 minutes, shaking the basket halfway through.
  • Use fresh orange juice for the best tangy flavor in your sweet orange glaze.

Nutrition

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