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Crispy Orange Chicken Recipe Easy Homemade Better Than Takeout

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A quick and easy crispy orange chicken recipe with a tangy, sticky glaze that rivals takeout. Perfect for weeknights and dinner parties, featuring double-coated chicken for extra crunch and a fresh orange sauce.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 2 large eggs, beaten
  • Salt and pepper, to taste
  • Vegetable oil (canola or peanut oil preferred) for frying
  • 1 cup fresh orange juice (about 2–3 oranges)
  • Zest of 1 orange
  • 1/4 cup low-sodium soy sauce
  • 1/2 cup granulated sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 1 teaspoon grated fresh ginger (optional)
  • 1/4 teaspoon red pepper flakes
  • 2 cloves garlic, minced
  • Chopped green onions (optional garnish)
  • Sesame seeds (optional garnish)

Instructions

  1. Pat the chicken pieces dry with paper towels and season with salt and pepper.
  2. Whisk the eggs in one bowl. In another bowl, combine flour, cornstarch, and a pinch of salt.
  3. Dip each chicken piece into the egg, then dredge in the flour mixture. For extra crispiness, dip back into the egg and then again into the flour mixture for a double coat. Place coated pieces on a tray.
  4. Heat about 2 inches of oil in a deep pan or wok to 350°F (175°C).
  5. Fry chicken pieces in batches for 5-6 minutes until golden brown and cooked through, turning occasionally. Remove and drain on paper towels or a wire rack.
  6. In a small saucepan, combine orange juice, orange zest, soy sauce, sugar, rice vinegar, grated ginger, minced garlic, and red pepper flakes. Bring to a gentle boil over medium heat, stirring occasionally.
  7. Stir in the cornstarch slurry and cook for 1-2 minutes until sauce thickens and becomes glossy.
  8. Add fried chicken to the sauce and toss gently to coat evenly.
  9. Garnish with chopped green onions and sesame seeds if desired. Serve immediately over steamed rice or with sautéed vegetables.

Notes

Pat chicken dry before breading to help coating stick. Double coat chicken for extra crunch. Fry in batches to avoid overcrowding and greasy chicken. Toss chicken in sauce just before serving to maintain crispiness. Use fresh orange juice and zest for best flavor. Can substitute almond or rice flour for gluten-free version. Air fryer option available but frying yields better crunch.

Nutrition

Keywords: crispy orange chicken, orange chicken recipe, homemade orange chicken, easy chicken recipe, fried chicken, orange sauce, weeknight dinner, better than takeout

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