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Crispy Orange Chicken Recipe Easy Homemade Better Than Takeout

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A quick and easy homemade crispy orange chicken recipe with a tangy, sweet, and sticky sauce that beats takeout. Perfectly crispy chicken coated in a vibrant orange glaze.

Ingredients

Scale
  • 1½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • ½ cup all-purpose flour
  • ¼ cup cornstarch (or almond flour for gluten-free option)
  • 1 tsp baking powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 large egg, beaten
  • 1½ cups vegetable oil or peanut oil for frying
  • ¾ cup fresh orange juice (from 2–3 oranges)
  • 2 tbsp soy sauce
  • 3 tbsp granulated sugar
  • 1 tbsp rice vinegar
  • 1 tsp grated fresh ginger
  • 2 garlic cloves, minced
  • 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
  • Zest of 1 orange
  • Optional: pinch of red pepper flakes

Instructions

  1. Cut the chicken thighs into roughly 1.5-inch pieces and pat dry with paper towels.
  2. In a large bowl, whisk together flour, cornstarch, baking powder, salt, and pepper. In a separate bowl, beat the egg.
  3. Dip chicken pieces into the beaten egg, then dredge in the flour mixture, pressing lightly to adhere.
  4. Pour oil into a skillet or wok to about 1 inch depth and heat over medium-high heat to 350°F (175°C).
  5. Fry chicken in batches for 4–5 minutes until golden brown and crispy, turning occasionally. Drain on paper towels or wire rack.
  6. While frying, whisk orange juice, soy sauce, sugar, rice vinegar, ginger, garlic, and orange zest in a saucepan over medium heat. Simmer for 3–4 minutes.
  7. Stir cornstarch slurry into the sauce and cook 1–2 minutes until thick and glossy. Adjust sweetness or tanginess if needed.
  8. Toss the crispy chicken in the orange sauce until well coated. Serve immediately with steamed rice or vegetables.

Notes

Pat chicken dry before coating to ensure crispiness. Fry in batches to maintain oil temperature and avoid soggy chicken. Toss chicken gently in sauce just before serving to keep crust intact. Sauce can be made ahead and reheated with slurry added last. For gluten-free, substitute flours accordingly. Air fryer option: 400°F for 12-15 minutes, shaking halfway.

Nutrition

Keywords: crispy orange chicken, homemade orange chicken, easy orange chicken recipe, better than takeout, quick chicken dinner, sweet and tangy chicken

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