Description
Make crispy, tangy, and sweet orange chicken at home in under 30 minutes. This recipe delivers better-than-takeout flavor and texture.
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 vegetable oil, for pan-frying
- 1 cup fresh orange juice
- 1/4 cup rice vinegar
- 1/4 cup soy sauce (low sodium preferred)
- 1/3 cup granulated sugar
- 2 tablespoons honey
- 1 tablespoon grated fresh ginger
- 1 clove garlic, minced
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
- Zest of 1 large orange
- Cooked white rice and steamed broccoli, for serving
Instructions
- In a medium bowl, combine the flour, 1/4 cup cornstarch, salt, and pepper. Toss the chicken pieces in the flour mixture until lightly coated.
- Dip the coated chicken pieces into the beaten egg, allowing excess to drip off.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer, working in batches if necessary, and cook for 3 to 4 minutes per side until golden brown and cooked through. Remove the chicken and place it on a paper towel-lined plate.
- While the chicken cooks, prepare the sauce. In a small saucepan, combine the orange juice, rice vinegar, soy sauce, sugar, honey, ginger, garlic, sesame oil, and orange zest.
- Bring the sauce mixture to a simmer over medium heat, stirring until the sugar dissolves. Let it simmer for 2 minutes.
- Whisk the cornstarch slurry one more time and slowly pour it into the simmering sauce while stirring constantly. Cook for about 1 minute until the sauce thickens and becomes glossy.
- Return the crispy chicken pieces to the skillet with the sauce. Toss gently until every piece is evenly coated in the sticky glaze.
- Remove from heat immediately. Serve the orange chicken hot over cooked white rice with steamed broccoli.
Notes
- For crispier 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 to 12 minutes, shaking the basket halfway through.
- Use fresh orange juice for the best flavor in your sweet tangy orange sauce.
- Prep Time: 10 min
- Cook Time: 18 min
- Category: Dinner
- Method: Pan-Frying
- Cuisine: Chinese American
Nutrition
- Serving Size: 1 serving (approx. 1/4 recipe without rice)
- Calories: 450
- Sugar: 35
- Sodium: 650
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 1
- Protein: 35
- Cholesterol: 95