Description
This quick and easy homemade Orange Chicken recipe delivers perfectly crispy chicken pieces coated in a bold, tangy, and sweet orange glaze. Ready in under 30 minutes, it combines simple, fresh ingredients to create a vibrant dish with a crispy texture and bright citrus flavor that rivals takeout but with wholesome homemade goodness.
Ingredients
Scale
Chicken and Coating
- 1 lb boneless chicken thighs or breasts, cut into bite-sized pieces
- 1 large egg, beaten
- 1/2 cup cornstarch (or gluten-free cornstarch/rice flour for gluten-free)
Orange Sauce
- 1 cup fresh orange juice
- 2 tablespoons soy sauce (use gluten-free tamari if needed)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1/4 teaspoon red pepper flakes (optional)
Garnishes
- 2 green onions, chopped
- 1 tablespoon toasted sesame seeds
Instructions
- Prepare the Chicken: Cut the chicken into bite-sized pieces. In a bowl, whisk the egg. Dip each chicken piece into the egg, then coat thoroughly with cornstarch, ensuring an even layer for maximum crispiness.
- Fry the Chicken: Heat oil in a skillet or wok over medium-high heat. Fry the coated chicken pieces in batches, avoiding overcrowding, for about 4-5 minutes each batch until golden brown and crunchy. Drain on paper towels to remove excess oil.
- Make the Orange Sauce: In a separate pan, combine fresh orange juice, soy sauce, minced garlic, minced ginger, honey, rice vinegar, and red pepper flakes if using. Bring to a simmer over medium heat and cook for 3-5 minutes until the sauce thickens slightly, stirring occasionally.
- Toss Chicken in Sauce: Add the fried chicken pieces to the simmering orange sauce. Toss well to coat each piece thoroughly. Continue cooking together for another minute to meld flavors and allow the sauce to cling to the chicken.
- Garnish and Serve: Transfer to a serving dish and sprinkle with chopped green onions and toasted sesame seeds for a fresh burst of color and crunch. Serve warm.
Notes
- Pat chicken dry before coating for better crisping.
- Maintain medium-high oil temperature to cook chicken rapidly while keeping it crispy.
- Simmer sauce until slightly thickened to ensure it coats chicken without being runny.
- Use fresh orange juice and fresh minced ginger for the best flavor.
- Fry chicken in batches to avoid overcrowding and sogginess.
- To keep leftovers crispy, reheat chicken separately in an oven or air fryer before adding sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 85 mg
Keywords: Orange Chicken, Crispy Chicken, Asian Inspired, Quick Dinner, Gluten Free, Homemade Takeout, Sweet and Tangy Sauce