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The Best Crispy Takeout-Style Orange Chicken

A plate of crispy, glazed orange chicken pieces served next to a mound of white rice.
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Make crispy, tangy Orange Chicken at home that tastes better than your favorite takeout. This easy recipe delivers a sweet and sticky citrus glaze perfect for a satisfying weeknight dinner.

Ingredients

Scale
  • 2 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
  • 1 large egg, lightly beaten
  • 1/2 cup water
  • 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 sesame oil
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 tablespoons cornstarch mixed with 3 tablespoons cold water (slurry)
  • Orange zest from 1 orange
  • Cooked white rice, for serving
  • Sliced green onions, for garnish

Instructions

  1. In a medium bowl, combine the flour, 1/2 cup cornstarch, salt, and pepper.
  2. In a separate bowl, whisk the egg and water together.
  3. Dredge the chicken pieces first in the dry mixture, then dip them into the egg wash, and finally coat them again in the dry mixture to ensure a thick coating.
  4. Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
  5. Fry the chicken in batches, turning occasionally, until golden brown and cooked through, about 5 to 7 minutes. Remove chicken and drain on a wire rack set over paper towels.
  6. While the chicken fries, prepare the sauce. In a small saucepan, combine the orange juice, sugar, rice vinegar, soy sauce, sesame oil, ginger, garlic, and red pepper flakes.
  7. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
  8. Whisk in the cornstarch slurry and cook, stirring constantly, until the sauce thickens and becomes glossy, about 1 to 2 minutes. Remove from heat and stir in the orange zest.
  9. Place the crispy chicken in a large bowl. Pour the warm sauce over the chicken and toss gently until every piece is evenly coated.
  10. Serve the sticky orange chicken immediately over cooked rice, garnished with sliced green onions.

Notes

  • For extra crispy chicken, fry the pieces twice. After the first fry, let them rest for 5 minutes, then fry them again at a slightly higher temperature (375°F or 190°C) for 1 minute until very crisp.
  • If you prefer a less sweet sauce, reduce the granulated sugar by 2 tablespoons.
  • You can bake or air fry the chicken instead of deep frying for a healthier option, though the texture will differ slightly.

Nutrition

Find it online: https://cookingbyjade.com/best-crispy-orange-chicken-takeout-style/