Crispy Better Than Takeout Orange Chicken Recipe with Sticky Sauce Easy and Perfect

Prep Time 15

Cook Time 20

Total Time 35

Servings 4 servings

Calories 550

This flavorful orange chicken combines crispy fried chicken with a tangy, sticky orange sauce for a restaurant-quality meal at home.

2 large boneless, skinless chicken breasts (about 1 pound / 450 g, cut into bite-sized pieces)
1 cup all-purpose flour (or substitute with cornstarch for extra crispiness)
1/2 cup cornstarch
2 large eggs (beaten, room temperature)
to taste Salt and pepper
for frying Vegetable oil (canola or peanut oil preferred)
1/2 cup orange juice (freshly squeezed, about 1-2 oranges)
1/4 cup soy sauce (low sodium recommended)
1/3 cup granulated sugar (brown sugar can be used)
2 tablespoons rice vinegar
1 tablespoon cornstarch slurry (mixed with 2 tablespoons water)
1 teaspoon freshly grated ginger
2 cloves garlic (minced)
1/4 teaspoon red chili flakes (optional)

Pat chicken dry, season with salt and pepper.
Set up dredging station: whisk eggs; combine flour and cornstarch. Dip chicken in egg, then coat with flour mixture. Repeat for extra crunch.
Heat oil to 350°F (175°C). Fry chicken in batches until golden and crispy, about 4-5 minutes. Drain on paper towels.
Simmer orange juice, soy sauce, sugar, rice vinegar, ginger, garlic, and chili flakes. Add cornstarch slurry, cook until thickened.
Toss fried chicken in sauce, garnish with green onions and sesame seeds. Serve immediately.

For extra crispiness, double dip the chicken in egg and flour.

Calories: 550kcal

Cost: $15

Course: Main Course

Cuisine: Asian

Keyword: Orange Chicken