Crispy Orange Chicken

Crispy Orange Chicken served over jasmine rice, garnished with sesame seeds and green onions in a ceramic bowl on marble — Crispy Orange Chicken with sticky citrus glaze over jasmine rice – the ultimate sweet and savory homemade takeout!

Crispy Orange Chicken is the homemade takeout-style dinner your weeknight routine has been missing! This flavorful favorite features crispy golden chicken pieces tossed in a sticky-sweet orange glaze that’s packed with bright citrus, garlic, and a hint of heat. It’s everything you love from your favorite Chinese restaurant—without the deep fryer or mystery ingredients.

The best part? This recipe comes together fast, using simple pantry staples and real orange juice to build big flavor in every bite. Whether you’re feeding a hungry crowd or just craving something sweet and savory, this dish is a total crowd-pleaser. Serve it over jasmine rice, sprinkle with green onions and sesame seeds, and dinner’s done.

Fun fact: Orange chicken didn’t originate in China, but rather in the United States, popularized by Chinese-American restaurants like Panda Express in the 1980s. While traditional Chinese cuisine uses more subtle citrus flavors, this Americanized version goes big, bold, and irresistibly sweet—and we love it for that!

Recipe Yield: 4 servings

INGREDIENTS

1 lb boneless skinless chicken thighs, cut into 1-inch pieces
¼ cup cornstarch
2 tbsp all-purpose flour
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
2 tbsp oil, for pan-frying

For the Orange Sauce:
½ cup orange juice (fresh or bottled)
2 tbsp soy sauce
2 tbsp rice vinegar
3 tbsp brown sugar
1 tbsp orange zest
2 garlic cloves, minced
½ tsp grated fresh ginger
½ tsp red pepper flakes (optional)
1½ tsp cornstarch + 1 tbsp cold water (slurry)

To Serve:
Steamed jasmine rice
Sliced green onions
Toasted sesame seeds
Extra orange zest (optional)

INSTRUCTIONS

1. Prep the chicken:
In a medium bowl, toss chicken with cornstarch, flour, garlic powder, salt, and pepper until evenly coated. Set aside while you prepare the sauce.

2. Make the orange sauce:
In a small saucepan, combine orange juice, soy sauce, rice vinegar, brown sugar, orange zest, garlic, ginger, and red pepper flakes. Bring to a simmer over medium heat, stirring occasionally. In a separate bowl, whisk together cornstarch and cold water, then stir it into the sauce. Let it simmer for 2–3 minutes until thickened. Remove from heat.

3. Fry the chicken:
In a large nonstick skillet, heat oil over medium-high heat. Add chicken in a single layer and cook 3–4 minutes per side until golden and crispy, working in batches if needed. Transfer to a paper towel-lined plate.

4. Toss in the sauce:
Return all chicken to the skillet, reduce heat to low, and pour the orange sauce over. Toss gently to coat every piece until glossy and caramelized.

5. Serve and garnish:
Serve hot over steamed jasmine rice. Garnish with sliced green onions, toasted sesame seeds, and a touch more orange zest for a vibrant finish.

HELPFUL TIPS TO PERFECT THIS RECIPE

Use Fresh Orange Juice: While bottled juice works, fresh-squeezed orange juice offers the brightest, most natural flavor.
Crisp Chicken Without Deep Frying: Coating the chicken in cornstarch and flour, then pan-frying, creates a crispy golden crust without the mess of deep-frying.
Thicken Sauce Properly: Always mix your cornstarch with cold water before adding to hot sauce—this ensures a smooth, lump-free consistency.

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