Print

The Best Crispy Homemade Orange Chicken Recipe (Better Than Takeout)

A heaping plate of crispy, glazed orange chicken topped with sesame seeds and sliced green onions.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make restaurant-quality Orange Chicken at home. This easy recipe delivers crispy chicken coated in a perfectly balanced sweet, tangy, and zesty orange sauce. It is a quick weeknight chicken dinner that rivals your favorite takeout spot.

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 water
  • Vegetable oil, for frying (about 1 inch deep in skillet)
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 cup fresh orange juice
  • 1/4 cup orange marmalade
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • 1 teaspoon orange zest
  • Sesame seeds, for garnish
  • Sliced green onions, for garnish

Instructions

  1. Prepare the chicken coating: In a medium bowl, whisk together the flour, 1/4 cup cornstarch, salt, and pepper. In a separate small bowl, whisk the egg and water. Dip the chicken pieces first into the egg mixture, then dredge thoroughly in the flour mixture, shaking off excess.
  2. Heat the oil in a large skillet or wok over medium-high heat to about 350 degrees Fahrenheit. Fry the chicken in batches until golden brown and cooked through, about 4 to 6 minutes per batch. Remove the chicken with a slotted spoon and place it on a paper towel-lined plate to drain excess oil.
  3. Make the sweet and tangy orange sauce: In a small saucepan, heat the sesame oil over medium heat. Add the minced garlic and grated ginger and cook for about 30 seconds until fragrant.
  4. Pour in the orange juice, orange marmalade, soy sauce, rice vinegar, and brown sugar. Bring the mixture to a simmer, stirring until the marmalade dissolves.
  5. Whisk the cornstarch slurry one more time and slowly pour it into the simmering sauce, stirring constantly until the sauce thickens and becomes glossy. Stir in the orange zest.
  6. Add the crispy chicken pieces to the sauce in the skillet. Toss gently until every piece is fully coated in the sticky orange glaze.
  7. Remove from heat. Serve your homemade orange chicken immediately over steamed rice. Garnish with sesame seeds and sliced green onions.

Notes

  • For an air fryer orange chicken option, toss the coated chicken with 1 tablespoon of oil and cook at 390 degrees Fahrenheit for 12-15 minutes, flipping halfway, before tossing in the sauce.
  • If you prefer a richer flavor, substitute chicken thighs for breasts.
  • To achieve a Panda Express copycat texture, ensure your oil is hot enough before frying the chicken pieces.

Nutrition

Find it online: https://pureplatepath.com/easy-orange-chicken-recipe-crispy/