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The Ultimate Crispy & Easy Homemade Orange Chicken (Better Than Takeout)

Close-up of crispy, glazed orange chicken recipe served next to a mound of white rice on a white plate.
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Make restaurant-quality Orange Chicken at home. This recipe delivers tender chicken bites with a perfectly crispy coating, all tossed in a sticky, sweet, and tangy orange glaze. It is quick enough for a weeknight dinner.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 large egg, beaten
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 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 teaspoon red pepper flakes (optional)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • Orange zest from 1 orange
  • Cooked white rice and sliced green onions, for serving

Instructions

  1. Prepare the chicken: In a medium bowl, combine the beaten egg, flour, 1/2 cup cornstarch, salt, and pepper. Toss the chicken pieces in the mixture until fully coated.
  2. Heat the oil: Pour vegetable oil into a large skillet or wok to a depth of about 1 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C).
  3. Fry the chicken: Working in batches to avoid overcrowding, carefully place the coated chicken into the hot oil. Fry for 3 to 4 minutes per side until golden brown and cooked through. Remove the chicken with a slotted spoon and place it on a wire rack set over a baking sheet to drain excess oil.
  4. Make the orange sauce: While the chicken drains, wipe out the skillet, leaving about 1 tablespoon of oil. Add the orange juice, sugar, rice vinegar, soy sauce, ginger, garlic, sesame oil, and red pepper flakes (if using) to the skillet. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
  5. Thicken the sauce: Whisk the cornstarch slurry and slowly pour it into the simmering sauce. Continue to cook, stirring constantly, until the sauce thickens and becomes glossy, about 1 to 2 minutes. Remove from heat and stir in the orange zest.
  6. Combine: Add the crispy chicken pieces back into the skillet. Toss gently until every piece is evenly coated with the sticky orange glaze.
  7. Serve immediately over cooked white rice, garnished with sliced green onions.

Notes

  • For extra crispy orange chicken, consider a double dredge: after the first coating, let the chicken rest for 5 minutes, then dip it back into the dry coating mixture before frying.
  • To achieve a ‘Better Than Panda Express Chicken’ texture, make sure your frying oil is hot enough before adding the chicken.
  • If you prefer a less sweet sauce, reduce the granulated sugar by 1 to 2 tablespoons.

Nutrition

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