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

Close-up of crispy orange chicken recipe pieces coated in glaze and topped with zest, served with white rice and steamed broccoli.
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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 that beats delivery every time.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 large egg, lightly beaten
  • 1/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 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
  • 2 cloves garlic, minced
  • 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

  1. In a medium bowl, toss the cut chicken pieces with the beaten egg until coated.
  2. In a separate shallow dish, mix the flour, 1/4 cup cornstarch, salt, and pepper. Dredge the egg-coated chicken pieces in the flour mixture, shaking off any excess.
  3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer, working in batches if necessary, and cook for 4 to 5 minutes per side until golden brown and crispy. Remove the chicken and set it aside on a plate lined with paper towels.
  4. While the chicken cooks, prepare the sauce. In a small saucepan, combine the orange juice, sugar, rice vinegar, soy sauce, ginger, minced garlic, sesame oil, and red pepper flakes (if using).
  5. Bring the sauce mixture to a simmer over medium heat, stirring until the sugar dissolves. Let it simmer for 3 minutes.
  6. Whisk the cornstarch slurry (cornstarch and cold water) one more time and slowly pour it into the simmering sauce while whisking constantly. Continue to cook until the sauce thickens and becomes glossy, about 1 minute.
  7. Remove the sauce from the heat and stir in the fresh orange zest.
  8. Return the crispy chicken pieces to the skillet. Pour the orange sauce over the chicken and toss gently until every piece is evenly coated in the sticky glaze.
  9. Serve immediately over hot white rice with a side of steamed broccoli.

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, cook the coated chicken at 380°F (195°C) for 10-12 minutes, shaking the basket halfway through.
  • This recipe is family favorite material; reduce the red pepper flakes to zero if serving young children.

Nutrition

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