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Sticky Orange Chicken Better Than Takeout

A mound of crispy, glazed Sticky Orange Chicken Better Than Takeout sprinkled with sesame seeds and green onions.
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Make crispy, glazed orange chicken at home that rivals your favorite takeout spot. This recipe focuses on a thick, sticky sauce and perfectly crisp coating.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken 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
  • Zest of 1 large orange
  • 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
  • 1/4 cup cold water
  • 2 tablespoons cornstarch (for sauce slurry)
  • Optional: 1/2 teaspoon dried red pepper flakes
  • For Garnish: Sliced green onions and sesame seeds

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, then coat thoroughly in the flour mixture. Shake off excess.
  3. Heat about 2 inches of vegetable oil in a heavy-bottomed pot or deep skillet to 350°F (175°C).
  4. Fry the chicken in batches, being careful not to overcrowd the pot, for 4 to 5 minutes until light golden brown. Remove and drain on a wire rack.
  5. Increase the oil temperature to 375°F (190°C). Fry the chicken a second time for 1 to 2 minutes until deep golden brown and very crisp. Drain again. This double-fry method creates the best texture.
  6. While the chicken fries, make the sauce. In a small saucepan, combine the orange juice, orange zest, sugar, rice vinegar, soy sauce, sesame oil, ginger, and garlic. Bring to a simmer over medium heat, stirring until the sugar dissolves.
  7. In a small bowl, whisk together the 1/4 cup cold water and 2 tablespoons cornstarch to create a slurry.
  8. Pour the slurry into the simmering sauce, whisking constantly. Continue to cook for 1 to 2 minutes until the sauce thickens significantly and becomes glossy and sticky. If using, stir in red pepper flakes.
  9. Remove the sauce from the heat. Add the crispy chicken pieces to the sauce and toss quickly until every piece is evenly coated.
  10. Serve immediately over rice, garnished with green onions and sesame seeds.

Notes

  • For the stickiest glaze, do not overcook the sauce once the slurry is added; it should coat the back of a spoon immediately.
  • Use fresh orange zest, not just juice, to get the strongest citrus aroma.
  • If you prefer not to deep fry, you can air fry the coated chicken at 400°F for 12-15 minutes, flipping halfway.

Nutrition

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