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–+ servings
Crispy homemade orange chicken served on a plate with vegetables

Crispy Homemade Orange Chicken

This orange chicken recipe offers a crunchy coating with a glossy orange sauce, perfect for a quick, crowd-pleasing dinner.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Chinese
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Coatings
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces Thighs stay juicier.
  • 1 large egg, lightly beaten
  • 0.5 cup all-purpose flour Can be swapped for rice flour for gluten-free.
  • 0.25 cup cornstarch Plus 2 tablespoons for the slurry.
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 2 tablespoons vegetable oil for pan-frying
Orange Sauce
  • 1 cup fresh orange juice (not concentrate) Fresh gives the best brightness.
  • 0.5 cup granulated sugar Adjust to taste.
  • 0.25 cup rice vinegar
  • 2 tablespoons soy sauce Use low-sodium if preferred.
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 0.5 teaspoon red pepper flakes Optional, for heat.
  • 1 Zest of 1 large orange Adds aroma.
Garnish
  • Sliced green onions For garnish.
  • Sesame seeds For garnish.

Method
 

Preparation
  1. Whisk the egg, flour, cornstarch, salt, and pepper in a medium bowl until smooth. Add the chicken pieces and toss until every piece is lightly coated.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat until the surface shimmers.
Cooking Chicken
  1. Add the chicken in a single layer without crowding the pan. Cook for 4 to 5 minutes per side until the exterior is golden brown and crisp.
  2. Transfer cooked pieces to a plate lined with paper towels.
Making Sauce
  1. Reduce the heat to medium. Pour in the orange juice, then stir in the sugar, rice vinegar, soy sauce, grated ginger, minced garlic, sesame oil, and red pepper flakes. Let the sauce come to a gentle simmer.
  2. Stir the cornstarch with an equal amount of cold water to make a slurry. Slowly whisk the slurry into the simmering sauce. Keep stirring until the sauce turns glossy and thickens, about 1 minute.
  3. If it gets too thick, add a tablespoon or two of water. Stir in the orange zest.
Final Assembly
  1. Return the crispy chicken to the skillet. Toss gently so each piece is coated with the sticky orange sauce. Remove from heat immediately.
  2. Serve the sauced chicken over steamed rice and garnish with sliced green onions and sesame seeds.

Nutrition

Serving: 1Calories: 400kcalCarbohydrates: 50gProtein: 25gFat: 10gSaturated Fat: 1.5gSodium: 800mgFiber: 2gSugar: 12g

Notes

To keep the chicken crisp, toss into the sauce right before serving. Store separately if possible. For reheat, avoid microwaving to retain texture.

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