Crispy Orange Chicken

This orange chicken recipe is crispy, sweet, slightly tangy, and coated in a sticky orange sauce that tastes just like your favorite takeout. It’s perfect over steamed rice or fried rice and comes together in about 30 minutes.

Ingredients

Chicken

• 2 boneless skinless chicken breasts or thighs, cut into bite-size pieces

• 1 cup cornstarch

• 1 egg, beaten

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder

• Oil for frying

• ½ cup flour

• 1 cup cold water

Orange Sauce

• 1 cup orange juice (fresh or bottled)

• ¼ cup soy sauce

• ½ cup brown or white sugar

• 2 tbsp rice vinegar

• 2 tsp garlic paste

• 1 tsp ginger paste

• 1 tbsp orange zest

• 1 tbsp cornstarch + 2 tbsp water (slurry)

• ½ tsp red pepper flakes (optional for heat)

Garnish

• Sesame seeds

• Green onions

• Orange slices

Instructions

1. Prep the Chicken

Season chicken pieces with salt, black pepper, and garlic powder. Add corn starch and water. Mix until each piece of chicken is evenly coated.

2. Fry the Chicken

Heat oil in a skillet or wok over medium-high heat.

Fry chicken in batches for 4–5 minutes until golden and crispy.

Transfer to a plate lined with paper towels.

3. Make the Orange Sauce

In a saucepan combine:

• orange juice

• soy sauce

• sugar

• rice vinegar

• garlic paste

• ginger paste

• orange zest

• red pepper flakes

Simmer for 3–4 minutes.

Add the cornstarch slurry and stir until the sauce thickens into a glossy glaze.

4. Toss the Chicken

Add the crispy chicken into the sauce and toss until fully coated.

Cook for another 1–2 minutes so the sauce sticks to the chicken.

5. Serve

Top with sesame seeds and green onions and serve over steamed jasmine rice or fried rice.