Description

A homemade version of takeout-style orange chicken that is crispy, sticky, and healthier than restaurant versions. This recipe uses chicken thighs, a sweet and savory orange sauce, and can be baked, air-fried, or shallow-fried for the perfect texture.

Ingredients

Scale

2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
1 large egg
1 tablespoon soy sauce (for chicken)
1/2 cup cornstarch
2 tablespoons all-purpose flour
1 teaspoon baking powder
Salt and black pepper to taste
Vegetable oil (for cooking/spraying)
1 cup fresh orange juice
1 tablespoon orange zest
1/2 cup brown sugar
2 tablespoons rice vinegar
3 tablespoons soy sauce (for sauce)
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon toasted sesame oil
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
2 tablespoons toasted sesame seeds
2 stalks green onions, sliced

Instructions

Cut chicken thighs into 1-inch bite-sized pieces and pat dry with paper towels.
In a large bowl, whisk the egg with 1 tablespoon soy sauce and a splash of water.
In a separate bowl, whisk together cornstarch, flour, baking powder, salt, and pepper.
Dip each piece of chicken into the egg mixture, then toss in the dry mix, pressing gently to coat. Place on a wire rack.
Cook the chicken using one of three methods: Bake at 400°F for 20-25 minutes, Air Fry at 400°F for 12-15 minutes, or Shallow Fry in oil for 3-4 minutes per side until golden and crispy.
While chicken cooks, combine orange juice, orange zest, brown sugar, rice vinegar, 3 tablespoons soy sauce, garlic, and ginger in a large skillet.
Bring the sauce mixture to a boil over medium-high heat and let bubble for 2-3 minutes.
Whisk the cornstarch slurry and slowly pour it into the simmering sauce while whisking constantly until thickened and glossy (1-2 minutes).
Remove sauce from heat and stir in sesame oil.
Add the cooked chicken to the skillet with the sauce and toss gently to coat evenly.
Serve immediately, garnished with toasted sesame seeds and sliced green onions.

Notes

For best results, use chicken thighs as they stay juicier than breasts. Toast sesame seeds in a dry pan for 2 minutes for enhanced flavor. Do not toss chicken in sauce too early to maintain crispiness. If sauce is too thin, simmer longer or add more slurry. If too thick, add a splash of water or orange juice.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: Chinese

Nutrition

Serving Size: 1 serving with steam
Calories: 480
Sugar: 35
Sodium: 900
Fat: 12
Saturated Fat: 3
Carbohydrates: 52
Fiber: 2
Protein: 35

Keywords: orange chicken, sticky sesame chicken, takeout recipe, homemade orange chicken, crispy chicken, easy dinner, weeknight meals, Asian-inspired