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Orange Chicken Recipe - Crispy, Tangy, and Better Than Takeout

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
  • Marinade/Coating: 2 eggs, 1/2 cup cornstarch, 1/2 cup all-purpose flour, 1 teaspoon baking powder (optional for extra crisp), 1 teaspoon salt, 1/2 teaspoon black pepper
  • Oil: Neutral frying oil (canola, vegetable, or peanut)
  • Orange Sauce: 3/4 cup fresh orange juice (about 2–3 oranges)
  • 1 tablespoon orange zest
  • 1/4 cup low-sodium soy sauce
  • 1/3 cup sugar (white or a mix of white and brown)
  • 2 tablespoons rice vinegar
  • 2 tablespoons ketchup (for color and tang)
  • 2 teaspoons sesame oil
  • 2–3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/4–1/2 teaspoon red pepper flakes (optional)
  • 2 tablespoons cornstarch + 2 tablespoons water (slurry)
  • Garnishes: Sliced scallions, sesame seeds, orange zest curls (optional)
  • To Serve: Steamed rice and broccoli or snap peas

Method
 

  1. Prep the chicken: Pat the chicken dry and cut into bite-size pieces. Dry chicken means better browning and a crispier coating.
  2. Make the coating: In a bowl, whisk eggs with a pinch of salt. In a separate bowl, combine cornstarch, flour, baking powder, salt, and pepper.
  3. Coat the chicken: Dip chicken in the egg, letting excess drip off. Toss in the dry mixture until each piece is well coated. Shake off extra flour-starch to avoid clumps.
  4. Heat the oil: Add 1/2 inch of oil to a large skillet or use a deep fryer. Heat to about 350°F (175°C). If you don’t have a thermometer, a pinch of coating should sizzle right away but not burn.
  5. Fry in batches: Cook chicken for 3–4 minutes per side until golden and cooked through. Don’t overcrowd the pan. Transfer to a wire rack or paper towel–lined plate. Tip: For ultra-crisp, do a quick second fry for 1–2 minutes.
  6. Make the sauce base: In a medium saucepan, combine orange juice, zest, soy sauce, sugar, rice vinegar, ketchup, sesame oil, garlic, ginger, and red pepper flakes. Stir and bring to a gentle simmer over medium heat.
  7. Thicken the sauce: Stir the cornstarch slurry, then pour it into the simmering sauce while whisking. Cook 1–2 minutes until glossy and thick enough to coat a spoon. Adjust sweetness or acidity to taste.
  8. Combine: Place the fried chicken in a large skillet or wok. Pour the sauce over and toss quickly over low heat until evenly coated. Don’t simmer too long or you’ll soften the crust.
  9. Garnish and serve: Sprinkle with scallions and sesame seeds. Serve over steamed rice with a side of broccoli or snap peas.