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The Ultimate Crispy Homemade Orange Chicken: Better Than Takeout

A pile of crispy, bite-sized pieces of orange chicken recipe coated in a thick, shiny, sweet-and-sour glaze and sprinkled with sesame seeds.
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Make takeout-style Orange Chicken at home that is crispier and more flavorful. This recipe delivers tender chicken coated in a perfectly balanced sweet and tangy orange sauce, ready for your next 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 grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1/2 cup orange zest (from about 2 oranges)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • Sesame seeds and sliced green onions, for garnish

Instructions

  1. In a medium bowl, whisk together the flour, 1/2 cup cornstarch, salt, and pepper. This is your dry coating.
  2. Dip the chicken pieces first into the beaten eggs, letting excess drip off, then dredge thoroughly in the dry coating mixture. Press the coating onto the chicken to help it adhere.
  3. Heat about 2 inches of vegetable oil in a large, deep skillet or Dutch oven to 350°F (175°C).
  4. Working in batches to avoid overcrowding, carefully place the coated chicken into the hot oil. Fry for 4 to 6 minutes, turning occasionally, until golden brown and cooked through. Remove chicken with a slotted spoon and drain on a wire rack set over paper towels.
  5. While the chicken fries, prepare the sauce. In a small saucepan, combine the orange juice, sugar, rice vinegar, soy sauce, ginger, garlic, sesame oil, and orange zest.
  6. Bring the sauce mixture to a simmer over medium heat, stirring until the sugar dissolves. Let it simmer for 3 minutes.
  7. Whisk the cornstarch slurry one more time and slowly pour it into the simmering sauce while whisking constantly. Continue to cook until the sauce thickens enough to coat the back of a spoon, about 1 minute. Remove from heat.
  8. Place the crispy fried chicken in a large bowl. Pour the warm orange sauce over the chicken and toss gently until every piece is evenly coated in the sticky glaze.
  9. Serve immediately over steamed white rice, garnished with sesame seeds and sliced green onions.

Notes

  • For extra crispy chicken, double-fry the pieces: fry once until pale golden, drain for 5 minutes, then fry again at a higher heat (375°F) until deep golden brown.
  • If you prefer a baked orange chicken alternative, toss the coated chicken with 1 tablespoon of oil and bake at 400°F for 18-20 minutes, flipping halfway, before tossing with the sauce.
  • You can substitute chicken thighs for breasts for a more tender result.

Nutrition

Find it online: https://fooddexterity.com/orange-chicken-recipe-better-than-takeout/