Print

Restaurant-Style Crispy Orange Chicken (Better Than Takeout)

A heaping pile of crispy, glazed pieces of homemade orange chicken recipe on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make crispy, tangy, and sticky orange chicken at home that tastes better than your favorite takeout spot. This recipe focuses on achieving maximum crunch and a balanced sweet and sour glaze.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs, lightly beaten
  • Vegetable oil, for frying
  • 1 cup fresh orange juice
  • 1/2 cup granulated sugar
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon orange zest
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • Optional: Sesame seeds and sliced green onions for garnish

Instructions

  1. In a medium bowl, combine the flour, 1/2 cup cornstarch, salt, and pepper. Dredge the chicken pieces thoroughly in the dry mixture, shaking off excess.
  2. In a separate bowl, whisk the eggs. Dip the coated chicken pieces into the egg wash, allowing excess to drip off.
  3. Heat 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the chicken in batches until light golden brown, about 3-4 minutes. Remove and drain on a wire rack.
  4. Increase the oil temperature to 375°F (190°C). Double-fry the chicken pieces for 1-2 minutes until deep golden brown and very crispy. Drain again.
  5. While the chicken fries, prepare the sauce. In a small saucepan, combine the orange juice, sugar, rice vinegar, soy sauce, sesame oil, ginger, garlic, and orange zest. Bring to a simmer over medium heat, stirring until the sugar dissolves.
  6. Whisk the cornstarch slurry and slowly pour it into the simmering sauce, stirring constantly until the sauce thickens and becomes glossy. Remove from heat.
  7. Place the crispy chicken in a large bowl. Pour the warm orange sauce over the chicken and toss quickly until every piece is evenly coated and sticky.
  8. Serve immediately over steamed white rice, garnished with sesame seeds and green onions.

Notes

  • For extra crispiness, chill the dredged chicken pieces for 15 minutes before the first fry.
  • If you prefer a healthier option, bake the coated chicken at 400°F (200°C) for 15-20 minutes, flipping halfway, instead of frying. Toss with the sauce after baking.
  • To replicate the Panda Express style, use chicken thighs for a juicier result.

Nutrition

Find it online: https://dishicious.com/orange-chicken-recipe-better-than-takeout/