Skip the delivery fees and enjoy crispier, tastier orange chicken right from your own kitchen. This "better-than-takeout" recipe hits the perfect balance of zesty, sweet, and savory, with a signature crunch that stays crispy even after being tossed in the sauce.
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Most takeout orange chicken is heavily breaded and can arrive soggy. By making it at home, you control the quality of the chicken and the intensity of the citrus. This recipe uses fresh orange zest and juice to create a vibrant flavor that bottled sauces simply can't match.
Why This Recipe Wins
True Crunch: A cornstarch-based coating ensures a glass-like crunch.
Fresh Citrus: No artificial flavorings—just real oranges.
Customizable Heat: Easily adjust the spice level to your preference.
Ingredients You’ll Need
For the Crispy Chicken:
1.5 lbs Chicken Thighs: Boneless and skinless, cut into 1-inch bite-sized pieces.
1 Egg: Beaten.
1/2 cup Cornstarch: The secret to the crunch.
1/4 cup All-Purpose Flour: To give the coating structure.
Salt and White Pepper: To taste.
Oil for Frying: Vegetable, canola, or peanut oil.
For the Signature Orange Sauce:
1/2 cup Fresh Orange Juice: (About 1-2 large oranges).
1 tbsp Orange Zest: Essential for that punchy aroma.
1/4 cup Soy Sauce: Low sodium works best.
1/4 cup Rice Vinegar: Adds the necessary tang.
1/2 cup Brown Sugar: Packed (adjust for sweetness).
2 cloves Garlic: Minced.
1 tsp Fresh Ginger: Grated.
1/2 tsp Red Chili Flakes: Optional, for a little kick.
Slurry: 1 tbsp cornstarch mixed with 1 tbsp water.
Step-by-Step Instructions
1. Prepare the Orange Sauce
In a small saucepan, combine the orange juice, zest, soy sauce, rice vinegar, brown sugar, garlic, ginger, and chili flakes. Bring to a simmer over medium heat. Whisk in the cornstarch slurry and continue to simmer for 2–3 minutes until the sauce thickens into a glossy glaze. Remove from heat and set aside.
2. Coat the Chicken
In one bowl, toss the chicken pieces with salt and white pepper, then dip them into the beaten egg. In a second bowl, mix the cornstarch and flour. Dredge the egg-washed chicken in the flour mixture until every piece is thoroughly coated.
3. Fry Until Golden
Heat about 2 inches of oil in a heavy-bottomed pot or wok to 350°F (175°C). Fry the chicken in batches to avoid crowding the pan. Cook for 4–5 minutes until the coating is golden brown and extremely crispy. Drain on a wire rack to maintain the texture.
4. The Big Toss
Place the fried chicken into a large mixing bowl. Pour the warm orange sauce over the top and toss quickly until every piece is evenly coated.
5. Garnish and Serve
Immediately serve over steamed jasmine rice or chow mein. Garnish with sliced green onions and toasted sesame seeds for that authentic look.
Pro Tips for the Best Texture
Use Chicken Thighs: Thigh meat is much more forgiving than breast meat; it stays juicy and tender even after frying.
The Double Fry (Optional): For "extra" crunch, fry the chicken for 3 minutes, remove it, let it rest for a minute, then fry it again for 1–2 minutes.
Don't Over-Sauce: Add the sauce just before serving. If the chicken sits in the sauce for too long, it will lose its crispiness.
SEO Meta Description
Title: Better-Than-Takeout Orange Chicken Recipe | Crispy & Easy
Description: Discover how to make the best Orange Chicken at home! This easy, SEO-friendly recipe features a crispy cornstarch coating and a fresh citrus glaze that beats delivery every time.
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