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The Ultimate 30-Minute Crispy Homemade Orange Chicken Recipe

A mound of crispy, glazed orange chicken recipe pieces garnished with sliced green onions on a white plate.
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Make restaurant-quality orange chicken at home faster than delivery. This recipe delivers crispy chicken pieces coated in a perfectly sweet and tangy orange glaze, ideal for a quick weeknight dinner.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breast 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
  • 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 teaspoon orange zest
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • Optional garnish: Sliced green onions and sesame seeds

Instructions

  1. In a medium bowl, combine the flour, 1/4 cup cornstarch, salt, and pepper. Toss the chicken pieces in this dry mixture until lightly coated.
  2. In a separate small bowl, whisk the egg and 1/4 cup water together. Dip the coated chicken pieces into the egg wash, letting excess drip off.
  3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Pan-fry the chicken in batches until golden brown and cooked through, about 4-6 minutes per batch. Remove the crispy chicken and set aside on a paper towel-lined plate.
  4. 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.
  5. Whisk the cornstarch slurry one more time and pour it into the simmering sauce. Cook, stirring constantly, until the sauce thickens and becomes glossy, about 1 minute.
  6. Return the crispy chicken to the skillet. Toss quickly to coat all the pieces evenly with the sticky orange glaze.
  7. Remove from heat immediately. Serve the orange chicken hot over steamed white rice, garnished with green onions and sesame seeds.

Notes

  • For extra crispy chicken without deep frying, you can bake the coated chicken at 400°F (200°C) for 15 minutes before tossing in the sauce.
  • To achieve a true ‘Better Than Takeout’ flavor, use fresh orange juice instead of bottled.
  • This recipe pairs well with steamed broccoli or snap peas for a complete meal.

Nutrition

Find it online: https://alchemychef.com/orange-chicken-recipe-crispy-30-minute/