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Crispy Better Than Takeout Orange Chicken Recipe with Sticky Sauce Easy and Perfect

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A quick and easy homemade orange chicken recipe featuring crispy double-coated chicken pieces tossed in a sticky, flavorful orange sauce that rivals takeout.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 pound / 450 g), cut into bite-sized pieces
  • 1 cup (125 g) all-purpose flour (or substitute with cornstarch for extra crispiness)
  • 1/2 cup (60 g) cornstarch
  • 2 large eggs, beaten (room temperature)
  • Salt and pepper, to taste
  • Vegetable oil, for frying (canola or peanut oil preferred)
  • 1/2 cup (120 ml) freshly squeezed orange juice (about 1–2 oranges)
  • 1/4 cup (60 ml) soy sauce (low sodium recommended)
  • 1/3 cup (70 g) granulated sugar (brown sugar can be used)
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
  • 1 teaspoon freshly grated ginger
  • 2 garlic cloves, minced
  • 1/4 teaspoon red chili flakes (optional)
  • Sliced green onions (optional garnish)
  • Sesame seeds (optional garnish)

Instructions

  1. Pat the chicken pieces dry with paper towels and season lightly with salt and pepper.
  2. Set up dredging station: whisk eggs in one bowl; combine flour and cornstarch in another.
  3. Dip each chicken piece into the egg, letting excess drip off, then coat evenly with the flour-cornstarch mixture. For extra crunch, repeat the egg and flour dip once more, but avoid making the coating too thick.
  4. Pour about 1 1/2 inches of vegetable oil into a skillet or wok and heat to 350°F (175°C). Test by dropping a small bit of coating in; it should sizzle and rise immediately.
  5. Fry chicken in batches without overcrowding for 4-5 minutes per batch until golden brown and crispy. Remove with a slotted spoon or tongs and drain on paper towels or a wire rack.
  6. While frying, combine orange juice, soy sauce, sugar, rice vinegar, grated ginger, minced garlic, and chili flakes in a small saucepan over medium heat. Stir until sugar dissolves and sauce simmers.
  7. Slowly drizzle the cornstarch slurry into the simmering sauce while whisking constantly. Cook for 1-2 minutes until sauce is glossy and thick enough to coat the back of a spoon.
  8. Add the fried chicken pieces to the sauce and gently toss to coat evenly.
  9. Transfer to a serving dish and garnish with sliced green onions and sesame seeds if desired. Serve immediately with steamed rice or preferred sides.

Notes

Maintain oil temperature between 350°F (175°C) to ensure crispy chicken without sogginess or burning. Use double coating with flour and cornstarch for best crispiness. Prepare sauce while frying chicken to save time. For gluten-free, substitute all-purpose flour with gluten-free flour blend and soy sauce with tamari. Reheat leftovers gently in a skillet to retain crispiness.

Nutrition

Keywords: orange chicken, crispy chicken, homemade orange chicken, sticky sauce, easy dinner, takeout copycat, double coating, quick recipe

Find it online: https://evabake.com/crispy-better-than-takeout-orange-chicken-recipe-with-sticky-sauce-easy-and-perfect/