Quick Orange Chicken (Better Than Takeout)
Crispy golden chicken bites tossed in a glossy, citrus-forward orange sauce. This quick orange chicken delivers takeout-style flavor with balanced sweetness and fresh orange brightness in under 30 minutes.
Equipment
- Deep skillet or wok
- Mixing bowls
- Whisk
- Tongs
- Wire rack or paper towels
- Thermometer (optional but recommended)
Ingredients
For the Chicken
- 1 1/2 lb boneless skinless chicken thighs or breasts cut into bite-sized pieces
- 1 tsp salt
- 1/2 tsp black pepper
- 2 eggs beaten
- 1 cup cornstarch
- oil for frying neutral oil
Orange Sauce
- 3/4 cup fresh orange juice
- 1 tbsp orange zest
- 1/3 cup sugar
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 3 cloves garlic minced
- 1 tsp grated ginger
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
- Prepare the sauce: In a bowl, whisk together orange juice, zest, sugar, soy sauce, rice vinegar, garlic, and ginger. In a separate small bowl, mix cornstarch and water to create a slurry. Set aside.
- Coat the chicken: Season chicken with salt and pepper. Dip into beaten eggs, then coat evenly with cornstarch. Shake off excess and let rest 5 minutes to help coating adhere.
- Fry until crisp: Heat oil to 350°F. Fry chicken in batches for 3–4 minutes until golden and cooked through. Avoid overcrowding. Transfer to rack or paper towels.
- Reduce the sauce: In a clean skillet, pour in the orange sauce mixture and bring to a gentle simmer. Stir in cornstarch slurry and cook 2–3 minutes until thick and glossy.
- Combine: Add crispy chicken to the skillet and toss quickly to coat. Cook for about 1 minute until evenly glazed. Remove from heat immediately to prevent over-thickening.
Notes
For extra crisp texture: Double fry chicken for 60 seconds after resting.
If sauce is too thick: Add 1–2 tablespoons fresh orange juice.
Storage: Refrigerate up to 3 days. Reheat in oven for best texture.