Crispy, sticky, better-than-takeout
This homemade orange chicken is everything you love about takeout—crispy chicken, glossy orange sauce, and bold sweet-savory flavor—but made right in your own kitchen. Tender chicken bites are lightly fried until golden, then tossed in a bright citrus sauce that’s perfectly balanced with soy, garlic, and ginger. It’s faster than delivery, uses simple pantry ingredients, and tastes fresher than restaurant versions. Perfect for busy weeknights, family dinners, or when a takeout craving hits hard, this orange chicken is guaranteed to become a repeat recipe you’ll proudly pin and make again. 🍗✨
⏱️ Time Breakdown
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Servings: 4
📝 Ingredients
Chicken
- 1½ lb boneless, skinless chicken breast or thighs, cut into bite-size pieces
- 1 large egg
- ½ cup cornstarch
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- Oil, for frying
Orange Sauce
- ¾ cup fresh orange juice
- ¼ cup sugar
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon orange zest
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- ½ teaspoon red pepper flakes (optional)
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large mixing bowls
- Whisk
- Sharp knife
- Cutting board
- Deep skillet or wok
- Slotted spoon
- Paper towels
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Heat oil in a deep skillet to medium-high heat (about 350°F).
- In a bowl, whisk egg, then add chicken and toss to coat evenly.
- In another bowl, mix cornstarch, flour, salt, and pepper.
- Coat chicken pieces, shaking off excess, then fry in batches for 4–5 minutes until golden and crispy. Transfer to paper towels. 🍗
- In a small bowl, whisk orange juice, sugar, soy sauce, vinegar, cornstarch, zest, garlic, and ginger.
- Pour sauce into a clean pan and cook for 3–4 minutes, stirring, until thick and glossy.
- Add crispy chicken to the sauce and toss until fully coated.
- Serve hot, topped with sesame seeds or green onions ✨🍊
💡 Pro Tips
- Fry chicken in batches to keep it crispy, not soggy.
- Fresh orange juice makes a big flavor difference.
- Sauce thickens quickly—keep stirring once it starts bubbling.
- For extra crunch, double-coat chicken in the flour mixture.