Easy Orange Chicken (30 Minutes)

Crispy, juicy chicken pieces coated in a sticky, sweet and tangy orange sauce. This easy orange chicken recipe is ready in just 30 minutes. I shallow-fry the cornstarch-coated chicken and let the crust set before flipping so it stays crispy.

4.96 from 66 votes

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Prep Time 15

Cook Time 10

Total Time 25

Course Main Course

Cuisine Chinese

Servings

Calories per serving 380 kcal

Ingredients

1 lb skinless boneless chicken thighs
¼ cup cornstarch
⅓ cup vegetable oil or any neutral oil
½ green onion finely chopped
1 tbsp orange zest grated
1 tsp sesame seeds toasted kind

Orange Chicken Sauce

1 cup freshly-squeezed orange juice pulp removed (from 4-5 oranges)
2 tablespoon white vinegar
6 tablespoon brown sugar light
2 tablespoon regular soy sauce or light soy sauce
2 garlic cloves minced
¼ teaspoon ginger powder
1 tablespoon cornstarch
½ tsp red chili flakes (optional for spice)

Instructions

Whisk the listed sauce ingredients together in a small bowl until well combined and the sugar has fully dissolved. Set aside.
Dice the chicken thighs into uniform 1.5-inch pieces. Do not pat the chicken dry, as a little surface moisture helps the cornstarch stick.
Transfer the chicken pieces to a large bowl, add the cornstarch, and toss until every piece is evenly coated. If wet spots remain, add 1-2 tablespoons more cornstarch as needed.
Heat vegetable oil in a large, heavy-bottomed pan over medium-high heat to 350°F. Fry the chicken in a single layer, working in small batches, for about 5-7 minutes per batch. Leave the chicken undisturbed until the bottom is golden and the crust has set before flipping. Cook until both sides are golden and the internal temperature reaches 165°F.
Transfer the fried chicken to a wire rack to keep it crispy. Between batches, remove any browned bits and allow the oil to reheat to 350°F.
Remove the remaining frying oil from the pan. Whisk the sauce again, then pour it into the pan and simmer over medium-high heat until thickened and glossy.
Add the chicken and toss to coat evenly. Garnish with orange zest, sesame seeds, and green onions. Serve immediately.

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