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Orange Chicken - Crispy, Tangy, and Better Than Takeout

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • Marinade/Coating: 1 large egg
  • 1/2 cup cornstarch
  • 1/4 cup all-purpose flour (or use more cornstarch for gluten-free)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Orange Sauce: 1 cup orange juice (fresh is best)
  • 1 tablespoon orange zest
  • 3 tablespoons soy sauce (use tamari for gluten-free)
  • 2–3 tablespoons sugar or honey (adjust to taste)
  • 2 tablespoons rice vinegar (or white vinegar)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (optional but recommended)
  • 1–2 teaspoons chili garlic sauce or sriracha (optional, for heat)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • 1–2 teaspoons toasted sesame oil
  • For Cooking: Neutral oil for pan-frying (such as canola or vegetable oil)
  • 2–3 green onions, sliced (for garnish)
  • Sesame seeds (optional)
  • To Serve: Steamed rice or cauliflower rice
  • Steamed broccoli or snap peas (optional)

Instructions
 

  • Prep the chicken: Pat the chicken dry and cut into even pieces. Season with salt and pepper. In a bowl, whisk the egg, then toss in the chicken to coat.
  • Coat for crispiness: Mix cornstarch and flour in a shallow dish. Dredge the egg-coated chicken in the mixture, shaking off excess. The coating should be even and light.
  • Whisk the sauce: In a bowl, combine orange juice, zest, soy sauce, sugar, vinegar, garlic, ginger, and chili sauce if using. Taste and adjust sweetness or salt as needed.
  • Pan-fry the chicken: Heat 1/4 inch of oil in a large skillet over medium-high. Add chicken in a single layer, working in batches. Cook 3–4 minutes per side until golden and cooked through. Set on a wire rack or paper towels.
  • Reduce the sauce: Pour the sauce into a clean skillet or wipe the pan and reuse it. Bring to a simmer. Stir in the cornstarch slurry and cook 1–2 minutes until thick and glossy.
  • Combine and finish: Add the chicken to the sauce and toss to coat. Drizzle in sesame oil. Cook 1 minute more to let the coating absorb the sauce slightly.
  • Garnish and serve: Top with green onions and sesame seeds. Serve hot over rice with a side of veggies.