Description
Skip the delivery and make this restaurant-quality orange chicken recipe at home in under 30 minutes. You get perfectly crispy chicken pieces coated in a sweet, tangy, and sticky orange glaze that tastes better than your favorite takeout spot.
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)
- For the Sauce:
- 1/2 cup fresh orange juice
- 1/4 cup white vinegar
- 1/2 cup granulated sugar
- 1/4 cup soy sauce (low sodium preferred)
- 1 tablespoon grated fresh ginger
- 1 clove garlic, minced
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
- Garnish:
- 1/4 cup sliced green onions
- 1 teaspoon sesame seeds
Instructions
- Prepare the chicken coating: In a medium bowl, whisk together the flour, cornstarch, salt, and pepper.
- In a separate small bowl, whisk the egg and water until combined. Dip the chicken pieces first into the egg mixture, letting excess drip off, then dredge thoroughly in the flour mixture until fully coated.
- Make the sauce: In a small saucepan, combine the orange juice, vinegar, sugar, soy sauce, ginger, garlic, and sesame oil. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
- Whisk the cornstarch slurry one more time and slowly pour it into the simmering sauce while whisking constantly. Cook for about 1 minute until the sauce thickens and becomes glossy. Remove from heat and set aside.
- Cook the chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken in a single layer, working in batches if necessary to avoid overcrowding. Pan-fry for 3-4 minutes per side until golden brown and crispy. Remove the chicken and place it on a paper towel-lined plate to drain excess oil.
- Combine: Return all the crispy chicken to the skillet. Pour the prepared orange sauce over the chicken. Toss quickly and gently until every piece is evenly coated in the sticky orange glaze. Cook for just 1 minute to set the sauce.
- Serve immediately over steamed white rice or with steamed vegetables. Garnish with sliced green onions and sesame seeds.
Notes
- For an air fryer option, spray the coated chicken lightly with cooking spray and air fry at 400°F (200°C) for 12-15 minutes, flipping halfway through, before tossing in the sauce.
- If you prefer a thicker sauce, increase the cornstarch slurry slightly.
- Using fresh orange zest (about 1 teaspoon) in the sauce will boost the citrus flavor significantly.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Pan-Frying
- Cuisine: Chinese American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 35
- Sodium: 550
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 1
- Protein: 38
- Cholesterol: 105