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Ultimate Crispy & Sticky Orange Chicken (Better Than Takeout!)

A mound of crispy, glazed orange chicken recipe pieces garnished with sesame seeds and chopped green onions.
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Make homemade orange chicken that surpasses takeout quality. This recipe delivers tender, crispy chicken coated in a perfectly balanced sweet, tangy, and zesty orange glaze, ideal for a quick weeknight dinner.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs, lightly beaten
  • Vegetable oil, for 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
  • 1/2 cup orange zest (from 2–3 oranges)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • Sesame seeds and sliced green onions, for garnish

Instructions

  1. Prepare the chicken coating: In a medium bowl, whisk together the flour, 1/2 cup cornstarch, salt, and pepper. Place the beaten eggs in a separate shallow bowl.
  2. Dredge the chicken pieces first in the egg, letting excess drip off, then coat thoroughly in the flour mixture. Press the coating onto the chicken to help it adhere.
  3. Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Fry the chicken in batches until golden brown and cooked through, about 4-6 minutes per batch. Remove chicken with a slotted spoon and drain on a wire rack set over paper towels.
  4. Make the orange sauce: In a small saucepan, combine the orange juice, sugar, rice vinegar, soy sauce, minced ginger, minced 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 into the simmering sauce. Continue to cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 1-2 minutes. Remove from heat.
  6. Place the crispy chicken pieces in a large bowl. Pour the warm orange sauce over the chicken and toss gently until every piece is evenly coated and sticky.
  7. Serve immediately over steamed white rice, garnished with sesame seeds and sliced green onions.

Notes

  • For extra crispy chicken, fry the pieces a second time for 1 minute after they have rested for 5 minutes.
  • If you prefer a baked version, toss the coated chicken with 1 tablespoon of oil and bake at 400°F (200°C) for 15-20 minutes until golden, then toss with the sauce.
  • Use fresh orange juice for the best, brightest flavor in your orange sauce.

Nutrition

Find it online: https://blissbatter.com/orange-chicken-recipe-crispy-sticky/