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The Ultimate Crispy Sticky Orange Chicken

A close-up of a mound of crispy, glazed Sticky Orange Chicken Better Than Takeout piled high on a white plate.
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Make sticky orange chicken at home that tastes better than your favorite takeout spot. This recipe features crispy chicken pieces coated in a thick, glossy, sweet, and tangy orange sauce.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 large egg
  • 1/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 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 grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1/2 cup orange zest (from about 2 oranges)
  • 2 tablespoons cornstarch mixed with 3 tablespoons cold water (slurry)
  • Optional: Sliced green onions and sesame seeds for garnish

Instructions

  1. In a medium bowl, whisk the egg. In a separate shallow dish, combine the flour, 1/4 cup cornstarch, salt, and pepper.
  2. Dredge the chicken pieces first in the egg mixture, letting excess drip off, then coat thoroughly in the flour mixture. Shake off any excess coating.
  3. Heat about 1 inch of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Fry the chicken in batches until golden brown and cooked through, about 4-6 minutes per batch. Remove chicken and drain on a wire rack or paper towels.
  4. While the chicken fries, prepare the sauce. In a small saucepan, combine the orange juice, sugar, rice vinegar, soy sauce, ginger, garlic, sesame oil, and orange zest.
  5. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves. Let it simmer for 3 minutes.
  6. Whisk the cornstarch slurry again and pour it slowly into the simmering sauce while whisking constantly. Continue to cook until the sauce thickens significantly and becomes glossy, about 1-2 minutes. Remove from heat.
  7. Place the crispy chicken in a large bowl. Pour the thickened orange sauce over the chicken. Toss gently until every piece is evenly coated and sticky.
  8. Serve immediately, garnished with green onions and sesame seeds if desired.

Notes

  • For extra crispy chicken, fry the pieces twice: once until lightly golden, remove, let rest for 5 minutes, then fry again until deep golden brown.
  • If you prefer not to deep fry, you can air fry the coated chicken at 400°F (200°C) for 12-15 minutes, flipping halfway, until crispy.
  • Use fresh orange juice for the best flavor; bottled juice may alter the taste balance.

Nutrition

Find it online: https://kitchnkudos.com/sticky-orange-chicken-better-than-takeout/