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 freshly squeezed orange juice (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 mixed with water (cornstarch slurry)
1 teaspoon freshly grated ginger
2 cloves garlic (minced)
1/4 teaspoon red chili flakes (optional)
optional garnish Green onions (sliced)
optional garnish Sesame seeds

Pat chicken dry, season with salt and pepper.
Set up dredging station: whisk eggs; mix 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.
Combine orange juice, soy sauce, sugar, rice vinegar, ginger, garlic, and chili flakes in a saucepan. Simmer until sugar dissolves.
Whisk in cornstarch slurry; cook 1-2 minutes until sauce thickens. Toss fried chicken in sauce to coat.
Garnish with green onions and sesame seeds. Serve immediately with rice.

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

Calories: 550kcal

Cost: $15

Course: Main Course

Cuisine: Asian

Keyword: Orange Chicken