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Orange Chicken - Crispy, Zesty, and Better Than Takeout

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
  • For the dredge: 1 cup cornstarch, 1/2 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
  • For the sauce: 3/4 cup orange juice (preferably fresh), 1 tablespoon orange zest, 3 tablespoons soy sauce (low-sodium if preferred)
  • 2 tablespoons rice vinegar
  • 3 tablespoons sugar or honey
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger (or 1/2 teaspoon ground ginger)
  • 1–2 teaspoons chili paste (like sambal oelek) or 1/2 teaspoon red pepper flakes (optional for heat)
  • 2–3 tablespoons neutral oil (canola, avocado, or peanut) for frying
  • 1 teaspoon toasted sesame oil (optional but great for finish)
  • For serving: Cooked rice, sliced scallions, sesame seeds, orange wedges (optional)

Method
 

  1. Prep the chicken: Pat the chicken dry with paper towels. Cut into bite-size pieces so they cook quickly and evenly.
  2. Set up the dredge: In a large bowl, whisk cornstarch, flour, baking powder, salt, and pepper. Toss the chicken to coat, pressing lightly so the mixture adheres. Shake off excess.
  3. Start the sauce base: In a small bowl, combine orange juice, orange zest, soy sauce, rice vinegar, and sugar or honey. Stir until the sugar dissolves. Mix the cornstarch slurry in a separate cup and keep nearby.
  4. Pan-fry the chicken: Heat 2 tablespoons oil in a large skillet over medium-high. Add chicken in a single layer without crowding. Cook 3–4 minutes per side until golden and cooked through. Work in batches, adding more oil as needed. Transfer to a wire rack or paper towel–lined plate.
  5. Sauté aromatics: Pour off excess oil, leaving about 1 teaspoon in the pan. Add garlic and ginger. Cook 30 seconds until fragrant, stirring so they don’t burn.
  6. Build and thicken the sauce: Pour in the orange mixture and bring to a simmer. Stir the cornstarch slurry, then add it while whisking. Simmer 1–2 minutes until glossy and slightly thick. Stir in chili paste if using and a splash of toasted sesame oil.
  7. Coat the chicken: Add the crispy chicken back to the pan. Toss to coat every piece. If the sauce seems too thick, splash in a tablespoon of water or more orange juice to loosen.
  8. Serve: Spoon over rice. Top with sliced scallions and sesame seeds. Garnish with orange wedges if you like a citrusy pop at the table.