Description
A quick and easy homemade crispy orange chicken recipe that delivers authentic takeout texture and flavor in just 20 minutes. Using chicken thighs and a cornstarch coating ensures a shattering crunch, while a balanced orange glaze provides the perfect sweet and tangy finish.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large egg
- 1 tablespoon soy sauce (for chicken marinade)
- Salt and black pepper to taste
- 1/2 cup cornstarch
- 2 tablespoons all-purpose flour
- 4 cloves garlic, minced (for coating)
- 1 tablespoon fresh ginger, grated (for coating)
- 1/2 cup vegetable oil (for frying)
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest
- 3 tablespoons soy sauce (for glaze)
- 1 tablespoon rice vinegar
- 3 tablespoons brown sugar
- 2 cloves garlic, minced (for glaze)
- 1 teaspoon fresh ginger, grated (for glaze)
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
- 1 tablespoon toasted sesame seeds (optional, for garnish)
- 2 green onions, sliced (for garnish)
Instructions
- Cut chicken thighs into 1-inch bite-sized pieces and pat completely dry with paper towels.
- In a large bowl, whisk the egg with 1 tablespoon soy sauce, salt, and pepper. Add chicken pieces and toss to coat. Set aside for 5 minutes.
- In a small saucepan, combine orange juice, orange zest, remaining 2 tablespoons soy sauce, rice vinegar, brown sugar, minced garlic, and grated ginger. Whisk over medium heat until sugar dissolves and simmer for 2-3 minutes. Remove from heat and set aside.
- In a shallow dish, whisk together cornstarch, flour, remaining minced garlic, and grated ginger. Add marinated chicken pieces and toss gently until evenly coated. Shake off excess.
- Heat vegetable oil in a large skillet or wok over medium-high heat until it reaches 350°F (175°C).
- Fry chicken pieces in a single layer in batches for 3-4 minutes per side until golden brown and crispy. Do not overcrowd the pan. Remove to a wire rack to drain.
- Return skillet to medium heat. Pour in the prepared glaze and simmer for 1 minute.
- Stir in the cornstarch slurry quickly. The sauce will thicken in about 30 seconds.
- Add the fried chicken back to the pan and toss gently until every piece is coated. Remove from heat immediately.
- Serve hot, garnished with toasted sesame seeds and sliced green onions.
Notes
For extra crunch, double fry the chicken. Store chicken and sauce separately to maintain crispiness. Reheat leftovers in an air fryer at 375°F for 3-4 minutes to restore texture. Use chicken thighs for juiciness; if using breast, cut smaller and watch cooking time closely.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 450
- Sugar: 25
- Sodium: 650
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 45
- Fiber: 2
- Protein: 30
Keywords: crispy orange chicken, homemade takeout, quick dinner, chicken thighs, orange glaze, easy weeknight meal, 20 minute recipe