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The Ultimate 30-Minute Crispy Homemade Orange Chicken Recipe

A pile of crispy, glazed pieces from an orange chicken recipe piled high on a white plate, glistening under warm light.
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Make restaurant-quality orange chicken at home faster than takeout. This recipe delivers crispy chicken pieces coated in a sweet, tangy, and glossy orange sauce, perfect for a quick weeknight dinner.

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
  • 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
  • 1 teaspoon minced garlic
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • Zest of 1 large orange
  • Optional: Sliced green onions and sesame seeds for garnish

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 the egg and 1/4 cup water together. Dip the coated chicken pieces into the egg wash, letting excess drip off.
  3. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Pan-fry the chicken in batches until golden brown and cooked through, about 4 to 6 minutes per batch. Remove the chicken and set aside on a paper towel-lined plate.
  4. While the chicken cooks, prepare the sauce. In a small saucepan, combine the orange juice, sugar, rice vinegar, soy sauce, ginger, garlic, and sesame oil. 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. This should take about 1 minute.
  6. Remove the sauce from the heat and stir in the orange zest.
  7. Return the crispy chicken to the skillet. Pour the orange sauce over the chicken and toss quickly until every piece is evenly coated in the sticky glaze.
  8. Serve immediately over steamed white rice with a sprinkle of green onions and sesame seeds.

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.
  • Use fresh orange juice for the best flavor in your sweet tangy orange sauce.

Nutrition

Find it online: https://mdlatdmm.com/orange-chicken-recipe-crispy-30-minute/