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

Close-up of crispy, glazed orange chicken recipe pieces topped with sesame seeds and sliced green onions.
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Make restaurant-quality Orange Chicken at home. This recipe delivers tender chicken pieces with a perfectly crispy texture coated in a sweet and tangy homemade orange glaze. It is a family favorite weeknight chicken dinner.

Ingredients

Scale
  • 1.5 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 fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1/4 cup orange zest
  • 2 tablespoons cornstarch mixed with 3 tablespoons cold water (slurry)
  • Sesame seeds and sliced green onions, for garnish

Instructions

  1. In a medium bowl, combine the flour, 1/2 cup cornstarch, salt, and pepper for the dry dredge. Place the beaten eggs in a separate shallow bowl.
  2. Dredge the chicken pieces first in the egg mixture, shaking off excess, then coat thoroughly in the dry mixture. Press the coating onto the chicken to help it adhere.
  3. Heat about 2 inches of vegetable oil in a large, heavy-bottomed skillet or Dutch oven to 350°F (175°C).
  4. Fry the chicken in batches, ensuring not to overcrowd the pan, for 4 to 6 minutes 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.
  5. To make the best orange chicken sauce, combine the orange juice, sugar, rice vinegar, soy sauce, ginger, garlic, sesame oil, and orange zest in a small saucepan. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
  6. Whisk the cornstarch slurry and slowly pour it into the simmering sauce while whisking constantly. Continue to cook for 1 to 2 minutes until the sauce thickens to a glossy, sticky consistency.
  7. Remove the sauce from the heat. Add the crispy chicken pieces to the sauce and toss gently until every piece is evenly coated in the homemade orange glaze.
  8. Serve the sticky orange chicken immediately over steamed white rice, garnished with sesame seeds and sliced green onions.

Notes

  • For extra crispy texture, fry the chicken pieces a second time for 1 minute after the initial fry, once the oil temperature is slightly higher (around 375°F or 190°C).
  • If you prefer a baked orange chicken option, toss the coated chicken with a light spray of oil and bake at 400°F (200°C) for 15-20 minutes until crisp, then toss with the sauce.
  • To intensify the citrus flavor, use fresh orange juice only; bottled juice may lack the necessary brightness for this sweet and tangy chicken.

Nutrition

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