Name: Easy Crispy Orange Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: For the chicken:; 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces; 1/2 cup cornstarch; 1/2 cup all-purpose flour; 2 eggs, beaten; Salt and black pepper, to taste; Oil for pan-frying (vegetable or canola); For the orange sauce:; 1/2 cup orange juice (fresh or bottled); 1 tsp orange zest; 3 tbsp soy sauce; 1 tbsp rice vinegar; 2 tbsp sugar or honey; 2 cloves garlic, minced; 1 tsp ginger, minced; 1 tbsp cornstarch + 2 tbsp water (for slurry); Optional: red pepper flakes or chili paste, to taste; Garnish: sliced green onions, sesame seeds

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This easy crispy orange chicken is a fast and flavorful homemade version of a takeout favorite. I coat tender chicken pieces in a light, crispy crust and toss them in a sticky, sweet orange glaze that’s bursting with citrus flavor and a hint of spice. It’s quick to make, incredibly satisfying, and perfect when I want something bold and comforting.

Why You’ll Love This Recipe

I love how this recipe brings restaurant-style orange chicken right into my kitchen—without deep frying or complicated steps. The chicken turns out golden and crisp, and the sauce has that perfect balance of sweet, tangy, and savory. It’s ready in under 30 minutes, making it great for weeknights or when I’m craving Chinese takeout but want to control the ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:

boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
cornstarch
all-purpose flour
eggs
salt and pepper
oil for pan-frying (vegetable or canola oil)

For the orange sauce:

orange juice (fresh or bottled)
orange zest
soy sauce
rice vinegar
sugar or honey
garlic, minced
ginger, minced
cornstarch + water (for slurry)
optional: red pepper flakes or chili paste for heat
green onions and sesame seeds for garnish (optional)

Directions

I prepare a breading station with flour and cornstarch in one bowl, and beaten eggs in another.
I season the chicken with salt and pepper, then dip each piece into the egg and dredge it in the flour mixture.
In a large skillet, I heat oil over medium heat and pan-fry the chicken until golden and crispy on all sides. I remove it and set it on a paper towel-lined plate.
In a separate pan (or I wipe the skillet clean), I combine orange juice, zest, soy sauce, vinegar, sugar, garlic, and ginger.
I bring it to a simmer and stir in the cornstarch slurry. I cook the sauce for 1–2 minutes until thickened and glossy.
I add the crispy chicken to the pan and toss to coat every piece with the sticky orange sauce.
I garnish with green onions and sesame seeds before serving.

Servings and timing

This recipe serves 4.
Prep time: 10–15 minutes
Cook time: 15 minutes
Total time: 25–30 minutes

Variations

Sometimes I use air-fried or baked chicken for a lighter version. I’ve also made it with shrimp or tofu, which works great with the same sauce. For more flavor, I add a splash of hoisin sauce or a spoonful of chili garlic paste. If I want a low-carb version, I skip the breading and use grilled chicken chunks tossed in the orange sauce.

storage/reheating

Leftovers can be stored in an airtight container in the fridge for up to 3 days. I reheat in a skillet to bring back some crispiness or in the microwave for convenience. To avoid soggy chicken, I keep the sauce and chicken separate when storing and mix them just before reheating.

FAQs

How do I get the chicken extra crispy?

I coat it well with a mix of flour and cornstarch and pan-fry in hot oil without overcrowding the pan. That helps the coating stay crisp and golden.

Can I bake or air fry the chicken?

Yes. I spray the breaded chicken with oil and bake at 400°F for 20–25 minutes or air fry at 380°F for 12–15 minutes, flipping halfway.

What’s the best type of orange juice to use?

I prefer fresh-squeezed for brightness, but bottled 100% orange juice works well. I avoid ones with added sugar since the sauce already includes sweeteners.

Can I make the sauce ahead of time?

Yes, I make and refrigerate the sauce for up to 3 days. I reheat and thicken it with a cornstarch slurry just before using.

Is this dish spicy?

It’s mildly sweet with optional heat. I add red pepper flakes or chili paste if I want a spicy version.

Conclusion

This easy crispy orange chicken is everything I love about takeout—crispy, saucy, and full of bold flavor—but made with simple ingredients at home. Whether I serve it over steamed rice, noodles, or alongside stir-fried veggies, it’s a fast and delicious way to enjoy one of my favorite dishes any night of the week.

Easy Crispy Orange Chicken

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This easy crispy orange chicken is a homemade takeout-style favorite with golden, crispy chicken tossed in a sticky, sweet orange sauce. It’s bold, comforting, and ready in under 30 minutes—perfect for quick weeknight meals.

Author: Mayaa
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Asian-Inspired
Diet: Low Lactose

Ingredients

For the chicken:
1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1/2 cup cornstarch
1/2 cup all-purpose flour
2 eggs, beaten
Salt and black pepper, to taste
Oil for pan-frying (vegetable or canola)
For the orange sauce:
1/2 cup orange juice (fresh or bottled)
1 tsp orange zest
3 tbsp soy sauce
1 tbsp rice vinegar
2 tbsp sugar or honey
2 cloves garlic, minced
1 tsp ginger, minced
1 tbsp cornstarch + 2 tbsp water (for slurry)
Optional: red pepper flakes or chili paste, to taste
Garnish: sliced green onions, sesame seeds

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Instructions

In one bowl, mix flour and cornstarch. In another, beat the eggs.
Season chicken with salt and pepper. Dip each piece in egg, then dredge in the flour mixture to coat.
Heat oil in a large skillet over medium heat. Fry chicken in batches until golden and crispy. Remove and drain on paper towels.
In a clean skillet, combine orange juice, zest, soy sauce, vinegar, sugar, garlic, and ginger. Bring to a simmer.
Add cornstarch slurry and cook for 1–2 minutes until sauce thickens and turns glossy.
Add crispy chicken to the sauce and toss to coat evenly.
Garnish with green onions and sesame seeds. Serve hot with rice or noodles.