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Crispy Restaurant-Style Orange Chicken Recipe

A pile of crispy, glazed pieces of orange chicken recipe coating a white plate under bright sunlight.
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Make crispy, tangy, and sweet orange chicken at home that tastes better than takeout. This recipe is quick enough for a weeknight dinner.

Ingredients

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  • 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
  • 1 large egg, lightly beaten
  • 1/2 cup water
  • Vegetable oil, for frying
  • 1 cup fresh orange juice
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce
  • 1/2 cup granulated sugar
  • 2 tablespoons brown sugar
  • 1 tablespoon fresh orange zest
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • Cooked white rice and sliced green onions, for serving

Instructions

  1. In a medium bowl, combine the flour, 1/2 cup cornstarch, salt, and pepper.
  2. Dip the chicken pieces first in the egg, then dredge thoroughly in the flour mixture, shaking off excess.
  3. In a large skillet or Dutch oven, heat 2 inches of vegetable oil to 350°F (175°C).
  4. Fry the chicken in batches until golden brown and cooked through, about 4-6 minutes. Remove with a slotted spoon and drain on a wire rack.
  5. For the sauce, whisk together the orange juice, rice vinegar, soy sauce, granulated sugar, brown sugar, orange zest, ginger, garlic, and sesame oil in a small saucepan.
  6. Bring the sauce mixture to a simmer over medium heat, stirring until the sugar dissolves.
  7. Whisk the cornstarch slurry and slowly pour it into the simmering sauce, stirring constantly until the sauce thickens and becomes glossy. Remove from heat.
  8. Place the crispy chicken in a large bowl. Pour the warm orange sauce over the chicken and toss gently until all pieces are evenly coated.
  9. Serve immediately over white rice, garnished with sliced green onions.

Notes

  • For extra crispiness, you can double-fry the chicken: fry once for 3 minutes, drain, then fry again for 2 minutes just before saucing.
  • Use fresh orange juice and zest for the best flavor in your sweet and tangy orange sauce.
  • This recipe is a great alternative to takeout when you want a family favorite dinner quickly.

Nutrition

Find it online: https://devourdish.com/orange-chicken-recipe-crispy-homemade/