Crispy Orange Chicken in Just 30 Minutes
This crispy orange chicken recipe is better than takeout and ready in just 30 minutes! With golden-fried chicken bites coated in a sticky, sweet-and-tangy orange sauce, it's a quick, easy dinner the whole family will love. Perfect for weeknights or anytime you're craving bold Asian-inspired flavor without the delivery wait.
Ingredients
- For the Chicken:
- 1 lb boneless skinless chicken breast or thighs (cut into bite-sized cubes)
- 1 cup cornstarch or flour for coating
- 2 large eggs beaten
- Salt and pepper to taste
- Vegetable or canola oil for frying
- For the Orange Sauce:
- ½ cup orange juice fresh preferred
- 1 tbsp orange zest
- ⅓ cup sugar or honey
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1 tsp minced garlic
- 1 tsp grated ginger
- Red pepper flakes optional, for heat
Instructions
- Prepare Chicken: Season chicken with salt and pepper. Dredge in cornstarch or flour, dip into beaten eggs, and coat again in cornstarch/flour for double coating.
- Fry Chicken: Heat oil in a large skillet or wok over medium-high heat. Fry chicken in batches until golden and crispy. Remove and drain on paper towels.
- Make Sauce: In a saucepan, combine orange juice, zest, sugar, soy sauce, vinegar, garlic, and ginger. Simmer until sugar dissolves. Stir in cornstarch slurry and cook until sauce thickens.
- Combine & Serve: Toss fried chicken with the sauce in a skillet or wok until well coated. Serve immediately over rice or with your favorite sides.
Notes
- Crispiest Chicken Tip: Use cornstarch and double-coat the chicken.
- Healthier Option: Bake at 425°F for 20–25 minutes instead of frying.
- Make it Spicy: Add red pepper flakes or a dash of chili oil.
- Serve With: Jasmine rice, stir-fried veggies, or lo mein noodles.
- Make-Ahead Tip: Fry chicken and store separately; reheat and sauce before serving for best texture.