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

Close-up of crispy, glazed orange chicken recipe pieces topped with sesame seeds and bright orange zest.
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Make restaurant-quality orange chicken at home in under 30 minutes. This recipe delivers crispy chicken pieces coated in a sticky, sweet, and tangy orange glaze that beats delivery every time.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 large egg
  • 1/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons neutral oil (for pan-frying)
  • For the Sauce:
  • 1/2 cup fresh orange juice
  • 1/4 cup granulated sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • For Garnish:
  • Orange zest
  • Sesame seeds
  • Cooked white rice, for serving

Instructions

  1. Prepare the chicken: In a medium bowl, whisk the egg. In a separate shallow dish, combine the flour, cornstarch, salt, and pepper. Dip each chicken piece first into the egg, letting excess drip off, then dredge thoroughly in the flour mixture. Set aside.
  2. Make the orange sauce: In a small saucepan, combine the orange juice, sugar, rice vinegar, soy sauce, sesame oil, ginger, garlic, and red pepper flakes (if using). Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
  3. Thicken the sauce: 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.
  4. Cook the chicken: Heat the 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add the coated chicken pieces in a single layer, working in batches if necessary to avoid crowding the pan. Cook for 3-4 minutes per side until golden brown and crispy. Remove the cooked chicken and place it on a paper towel-lined plate.
  5. Combine: Return all the crispy chicken to the skillet. Pour the prepared orange sauce over the chicken. Toss gently and quickly to coat every piece evenly. Cook for 1 minute until the sauce is hot and sticky.
  6. Serve immediately over cooked white rice. Garnish with fresh orange zest and sesame seeds.

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 own an air fryer, 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://tastytipster.com/orange-chicken-recipe-crispy-30-minute/