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

Close-up of crispy, glazed pieces of orange chicken recipe piled high on a white plate, glistening under natural light.
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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 any takeout version.

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
  • 1 tablespoon 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 clove garlic, minced
  • 1 teaspoon sesame oil
  • 1 teaspoon orange zest
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • Cooked white rice and steamed broccoli, for serving

Instructions

  1. In a medium bowl, combine the flour, 1/4 cup cornstarch, salt, and pepper for the coating.
  2. In a separate small bowl, whisk together the egg and 1/4 cup water.
  3. Dip the chicken pieces first into the egg wash, then dredge thoroughly in the flour mixture, shaking off excess.
  4. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken in a single layer (work in batches if necessary) and cook for 3 to 4 minutes per side until golden brown and cooked through. Remove the crispy chicken and set it aside on a plate lined with paper towels.
  5. While the chicken cooks, prepare the sauce. In a small saucepan, combine the orange juice, sugar, rice vinegar, soy sauce, ginger, garlic, sesame oil, and orange zest. 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, stirring constantly until the sauce thickens and becomes glossy, about 1 minute. Remove from heat.
  7. Return the crispy chicken pieces to the skillet or wok. Pour the orange sauce over the chicken and toss gently until every piece is evenly coated in the sticky glaze.
  8. Serve your homemade orange chicken immediately over hot white rice with steamed broccoli on the side.

Notes

  • For extra crispy chicken without deep frying, you can bake the coated chicken at 400°F (200°C) for 15-20 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 tangy flavor in your sweet tangy orange sauce.

Nutrition

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