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Crispy orange chicken recipe pieces coated in sticky orange sauce and topped with sesame seeds and fresh green onions

30-Minute Crispy Orange Chicken Recipe

Crispy pan-fried chicken tossed in a sweet, sticky homemade orange sauce. Better than takeout and ready in 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Asian, Chinese-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts or thighs cut into 1-inch pieces
  • 1 large egg lightly beaten
  • 0.5 cup all-purpose flour
  • 0.25 cup cornstarch for coating
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp vegetable oil for pan-frying
  • 1 cup fresh orange juice freshly squeezed preferred
  • 0.5 cup granulated sugar
  • 0.25 cup rice vinegar
  • 2 tbsp soy sauce
  • 1 tbsp fresh ginger grated
  • 2 cloves garlic minced
  • 1 tsp sesame oil
  • 0.5 tsp red pepper flakes optional
  • 2 tbsp cornstarch mixed with 3 tbsp cold water to form slurry, stir just before using
  • 1 large orange zested
  • sliced green onions and sesame seeds for garnish

Equipment

  • Large skillet or wok
  • Medium mixing bowl
  • Whisk
  • Tongs
  • Paper towels

Method
 

  1. In a medium bowl, whisk together the egg, flour, cornstarch, salt, and pepper. Toss the chicken pieces in the mixture until fully coated.
  2. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken in a single layer, working in batches if needed. Cook for 4 to 5 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate.
  3. In the same skillet, reduce heat to medium. Add the orange juice, sugar, rice vinegar, soy sauce, ginger, garlic, sesame oil, and red pepper flakes if using. Bring to a gentle simmer.
  4. Give the cornstarch slurry a quick stir and slowly pour it into the simmering sauce while whisking constantly until the sauce thickens and becomes glossy, about 1 minute.
  5. Stir in the orange zest.
  6. Return the crispy chicken to the skillet and toss gently with tongs to coat every piece evenly in the orange sauce.
  7. Remove from heat immediately and serve hot over steamed white rice. Garnish with sliced green onions and sesame seeds.

Notes

Air Fryer Method: Cook coated chicken at 380F for 10 to 12 minutes, shaking basket halfway through. Oven Method: Bake at 400F for 15 minutes, flipping once halfway. To make family-friendly, reduce or omit red pepper flakes. Sauce base can be made one day ahead. Add slurry only when ready to cook. Remove from heat right after tossing to preserve crispiness.