Ultimate Crispy Orange Chicken: Zesty Homemade Takeout in 30 Minutes

Marinate the Chicken
In a bowl, whisk together soy sauce, Shaoxing wine, and sesame oil. Add chicken pieces and toss to coat. If using, stir in the egg white. Let rest 10 minutes.

Coat in Cornstarch
After marinating, sprinkle cornstarch over the chicken and toss until each piece is evenly coated. Shake off any excess.

Fry the Chicken
Heat oil in a deep skillet or wok over medium‑high heat. Fry the chicken in batches for 4–5 minutes, until golden‑brown and cooked through. Transfer to a paper‑towel‑lined plate to drain.

Make the Orange Sauce
In a clean pan, combine orange zest, orange juice, rice vinegar, soy sauce, sugar, chili garlic sauce, ginger, and garlic. Bring to a gentle simmer over medium heat.

Thicken the Sauce
Stir the cornstarch slurry, then whisk it into the simmering sauce. Cook 1–2 minutes until the sauce is glossy and slightly thickened.

Toss Chicken in Sauce
Return the fried chicken to the pan and toss quickly to coat each piece in the orange glaze. Cook for 1 more minute to heat through.

Garnish & Serve
Transfer to a serving platter. Sprinkle with sliced green onions and sesame seeds. Serve immediately with steamed rice and stir‑fried vegetables.

Enjoy your homemade, crispy‑tender Orange Chicken with its bright, tangy‑sweet sauce!

For more mouthwatering dinner ideas, be sure to explore our Best Homemade General Tso’s Chicken Recipe for Crispy Sweet‑Spicy Flavor, whip up a crowd‑pleasing One‑Pan Ground Beef Taco Skillet Ready in 20 Minutes, or savour the tender, flavour‑packed Juicy Oven‑Baked Honey Mustard Chicken Breasts in Under 40 Minutes.

Regarding beloved Chinese‑American orange chicken recipes, few dishes rival the irresistible combination of crispy chicken bites coated in a sticky, tangy, and sweet orange sauce. Whether you’re craving a quick weeknight dinner or want to impress dinner guests with restaurant‑quality orange chicken at home, this comprehensive guide has you covered. In this in‑depth article, you’ll discover exactly how to make orange chicken step by step, expert tips for achieving the best crispy coating, and exciting long‑tail recipe variations like gluten‑free orange chicken or air fryer orange chicken. Read on to unlock the secrets of the best homemade orange chicken recipe.

• 1 lb boneless, skinless chicken thighs  or breasts cut into 1″ pieces
• 1 egg white , lightly beaten (optional for extra crispiness)
• ½ cup cornstarch  for that signature crunch
• Salt and freshly ground black pepper  to taste
• Vegetable oil  (or peanut oil) for frying or air‑frying

• Zest of 1 large orange , finely grated
• ½ cup freshly squeezed orange juice  (about two oranges)
• 2 Tbsp rice vinegar  for bright acidity
• 2 Tbsp low‑sodium soy sauce  (or tamari for gluten‑free)
• 3 Tbsp granulated sugar  (or honey/erythritol for alternative sweeteners)
• 1 tsp chili garlic sauce  (adjust for heat)
• 1 tsp grated fresh ginger
• 2 cloves garlic , minced
• 1 tsp cornstarch  dissolved in 1 Tbsp water to thicken

• Sliced green onions  for freshness
• White or black sesame seeds  for texture
• Steamed jasmine rice  or cauliflower rice  (for low‑carb bowls)
• Steamed Broccoli  or bok choy  for a complete meal

1. Pat chicken pieces dry  with paper towels to ensure the coating adheres.
2. Season  lightly with salt and pepper.
3. Optional:  Toss chicken in a bowl with the beaten egg white; this helps the cornstarch batter cling for extra crunch.

1. Place ½ cup cornstarch  in a shallow dish.
2. Dredge  each chicken piece in the cornstarch, shaking off any excess.
3. Transfer to a plate and rest for 5 minutes—this “dry brine” step enhances crispiness.

• Deep Frying Method:
  1. Heat 2–3 cups vegetable oil  in a wok or Dutch oven to 350°F (175 °C) .
  2. Fry chicken in batches for 4–5 minutes , turning occasionally, until golden brown and cooked through.
  3. Drain on a paper‑towel‑lined plate.
• Air Frying Method (Healthy Orange Chicken Alternative):
  1. Preheat air fryer to 400°F (200 °C) .
  2. Lightly spray chicken pieces with cooking oil.
  3. Air‑fry in a single layer for 12–15 minutes , shaking halfway, until crispy.

1. Combine orange zest, orange juice, rice vinegar, soy sauce, sugar, chili garlic sauce, ginger, and garlic in a small saucepan over medium heat.
2. Simmer  gently for 3–4 minutes , stirring, until sugar dissolves.
3. Stir in the cornstarch slurry  and cook for 1–2 minutes  until the sauce thickens into a glossy glaze.

1. Transfer  fried chicken pieces to a large bowl or back into the wok.
2. Pour  the hot orange sauce over the crispy chicken and toss  quickly to coat.
3. Garnish  immediately with sliced green onions and sesame seeds.

Use Thighs Over Breasts:  Dark meat thighs stay juicier under high heat and frying.

Maintain Oil Temperature:  Use a thermometer to keep oil at 350°F ; too hot will burn the coating, and too cold will make it soggy.

Dry Rest After Coating:  Letting chicken rest 5 minutes before frying helps the cornstarch set for superior crispness.

Fresh Orange Zest Matters:  Bottled zest lacks oils. Freshly grated zest intensifies that signature orange chicken flavor .

Double‑Batch Sauce:  Make extra sauce to drizzle over rice bowls or use as a dipping sauce.

• Steamed Jasmine Rice or Brown Rice:  Classic base to soak up extra sauce.
• Cauliflower Rice Bowls:  For a lower‑carb “ keto orange chicken bowl .”
• Stir‑Fried Vegetables:  The meal includes Broccoli, bell peppers, and snap peas.
• Asian Slaw:  Shredded cabbage, carrots, and a light sesame‑ginger dressing add crunch.
• Potstickers or Egg Rolls:  These appetizers pair well with an orange chicken dinner .

• Refrigeration:  Store leftover orange chicken (without rice) in an airtight container for up to 3 days .
• Freezing:  Pack portions into freezer‑safe bags for up to 2 months . Thaw overnight.
• Reheat Crisply:  Re‑air‑fry at 350°F  for 5–7 minutes , or reheat in a hot skillet to revive crunch.
• Sauce on the Side:  Store chicken and sauce separately to prevent sogginess for meal prep.