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Crispy Better Than Takeout Orange Chicken

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A quick and easy homemade orange chicken recipe with a crispy coating and bold, tangy sauce that rivals takeout. Perfect for busy weeknights and crowd-pleasing meals.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1/2 cup cornstarch
  • 1/4 cup all-purpose flour
  • 1 large egg, beaten
  • Salt and black pepper, to taste
  • Vegetable oil, for frying (canola or peanut oil recommended)
  • 1/2 cup freshly squeezed orange juice
  • 1/4 cup granulated sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 1 garlic clove, minced
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • Optional: 1/4 teaspoon crushed red pepper flakes
  • Thinly sliced green onions (for garnish)
  • Sesame seeds, toasted (for garnish)

Instructions

  1. Pat the chicken pieces dry with paper towels and season lightly with salt and pepper.
  2. In a large bowl, combine cornstarch and all-purpose flour. In a separate bowl, beat the egg.
  3. Dip chicken pieces into the beaten egg, then dredge thoroughly in the cornstarch-flour mixture, coating evenly.
  4. Pour vegetable oil into a skillet or wok to about 2 inches deep and heat over medium-high until oil reaches 350°F (175°C).
  5. Fry chicken pieces in batches for 4-5 minutes each, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
  6. While frying, whisk together orange juice, sugar, soy sauce, rice vinegar, ginger, garlic, and crushed red pepper flakes (if using) in a small saucepan. Bring to a simmer over medium heat.
  7. Stir the cornstarch slurry to recombine and slowly pour into the simmering sauce while whisking. Cook 1-2 minutes until thick and glossy. Remove from heat.
  8. Place fried chicken in a large bowl, pour hot orange sauce over it, and toss to coat evenly.
  9. Garnish with sliced green onions and toasted sesame seeds. Serve immediately over steamed rice or your favorite vegetables.

Notes

Keep the sauce hot and toss the chicken quickly to maintain crispiness. Fry in small batches to keep oil temperature stable. For gluten-free, substitute all-purpose flour with almond or gluten-free flour and soy sauce with tamari. To reheat leftovers, warm in a 350°F oven for 10 minutes to restore crispiness; avoid microwaving.

Nutrition

Keywords: orange chicken, crispy chicken, homemade orange chicken, easy dinner, takeout copycat, Chinese chicken recipe, quick chicken recipe

Find it online: https://tomyumy.com/crispy-better-than-takeout-orange-chicken-recipe-easy-bold-flavor-guide/