This might be the crispiest, brightest, and most addictive Crispy Orange Chicken Recipe you'll ever try. It’s the kind of dinner you’ll want to make again and again — especially once you get that perfect balance of a crunchy coating with tangy, sweet orange sauce.
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Why You'll Love This Recipe
I still remember the first time I made this Crispy Orange Chicken Recipe—my kitchen smelled incredible, and each bite had me hooked. It’s a restaurant-style dish made right at home without complicated steps or crazy ingredients. Trust me, you’ll love how simple it is to bring such bold flavors to your table.
- Super Crispy Texture: The secret combination of cornstarch and flour in the breading creates a crackly exterior that stays crispy, even after tossing in sauce.
- Flavor-Packed Sauce: The orange sauce balances sweet, tangy, and a subtle kick thanks to ginger and hot sauce—no overpowering heat, just a flavor boost.
- Easy to Customize: Whether you prefer chicken breasts or thighs, or want to dial up ginger or zest, this recipe adapts effortlessly.
- Perfect for Entertaining: Crispy, saucy, and bright, it’s a show-stopper dish for weeknight dinners or casual gatherings alike.
Ingredients & Why They Work
I always find that great dishes start with ingredients that complement each other perfectly. Here, the crispy coating contrasts the juicy chicken, and the citrusy sauce sings with layers of ginger and garlic. Plus, you'll appreciate how basic groceries turn into something special.
- Chicken breast or thighs: Thighs stay juicier, but breasts work fine; just make sure to dry them well for crispiness.
- Eggs: They bind the coating to the chicken, creating that perfect crunchy shell.
- Cornstarch and flour: Cornstarch provides the crackling texture, while flour adds structure and helps the batter stick.
- Baking soda: A pinch lightens the breading so it doesn’t get too dense.
- Vegetable oil: Choose one with a high smoke point, like peanut or vegetable oil, for frying.
- Orange juice: Fresh is best for a bright, natural tang in the sauce.
- Chicken broth: Adds depth and balances the sweetness of the sugars.
- Soy sauce: Brings a savory umami flavor that rounds out the sauce perfectly.
- White and brown sugar: The combo layers sweetness and warmth.
- Rice vinegar: Gives the sauce its subtle acidity and brightness.
- Fresh ginger and garlic: They boost the sauce with aromatic, zesty notes.
- Sesame oil: Just a touch for a nutty depth without overpowering the orange flavor.
- Green onions: For garnish—adds freshness and a pop of color.
Make It Your Way
One of my favorite things about this Crispy Orange Chicken Recipe is how flexible it is. You can adjust the heat, swap proteins, or even make it gluten-free with a few smart tweaks.
- Variation: I sometimes use chicken thighs for extra juiciness; they stay tender under the crisp coating, and the sauce clings beautifully.
- Gluten-Free: Substitute all-purpose flour with rice flour or a gluten-free blend, and use tamari instead of soy sauce for a safe alternative.
- Heat Level: If you like a bit more spice, add extra hot sauce or a pinch of chili flakes to the sauce. I keep it mild for the family, but you can turn that dial easily.
- Shortcut: On busy nights, grab pre-cooked chicken nuggets or popcorn chicken, toss them in the homemade sauce, and you're good to go!
Step-by-Step: How I Make Crispy Orange Chicken Recipe
Step 1: Prep and Get Organized
Before frying anything, I set wire racks over a baking sheet to drain my chicken. This keeps every piece nice and crispy instead of soggy. Also, mix your sauce ingredients (except cornstarch) in a cold saucepan so the cornstarch doesn’t thicken prematurely. Having everything ready makes the cooking process smooth and stress-free.
Step 2: Coat the Chicken with Love
Cut your chicken into bite-sized pieces and pat them completely dry. Season lightly with salt and pepper. Then toss with a bit of cornstarch to help the egg stick. Whisk eggs vigorously until foamy—that little airiness helps give the breading a lighter texture. Dip chicken in the eggs, letting excess drip off, then thoroughly coat in your cornstarch-flour mixture. Repeat until all pieces are ready for frying.
Step 3: Fry Until Golden and Crispy
Heat oil to 365°F—temperature matters here. Too low and your chicken gets greasy, too high and it burns. Use enough oil so chicken can be mostly submerged. Fry in batches, leaving room so pieces don’t stick together. Flip after about 2-3 minutes when bottoms are golden and crispy. Adjust heat as necessary during cooking. Once golden all over, transfer to the cooling racks. This step is where that legendary crispiness happens!
Step 4: Make That Famous Orange Sauce
Bring your sauce mixture to a boil over medium-high heat, stirring occasionally. It will thicken nicely thanks to the cornstarch. Remove from heat and transfer to a bowl if you want easier mixing. This is also when you can stir in optional orange zest for more citrus punch and a dash of hot sauce for complexity.
Step 5: Toss and Serve
Toss the crispy chicken pieces gently but thoroughly in the glossy orange sauce. Serve on a bed of fluffy white rice (I share my easy rice method below) and sprinkle with sliced green onions for a fresh, colorful finish. Dig in immediately to savor the perfect contrast of textures!
Top Tip
Having made this Crispy Orange Chicken Recipe multiple times, I've learned that small details make a big difference. Here are my favorite tips that will elevate your dish and keep your kitchen sane.
- Oil Temperature Matters: Test with a small piece of chicken before frying a full batch; it should sizzle immediately to seal the breading.
- Don’t Skip the Drying Step: Patting chicken dry before breading ensures the coating sticks and crisps beautifully.
- Fry in Batches: Crowding the fryer lowers the oil temperature and leads to soggy chicken, so give pieces room to crisp.
- Clean as You Go: Trust me, keeping your workspace tidy before frying helps avoid a stressful cleanup afterward.
How to Serve Crispy Orange Chicken Recipe
Garnishes
I always finish with plenty of thinly sliced green onions for color and crunch. Sometimes I sprinkle toasted sesame seeds for a little nutty pop, which complements the sesame oil in the sauce beautifully.
Side Dishes
This orange chicken pairs wonderfully with steamed white rice for soaking up the sauce. I also love serving it with vegetable fried rice, sautéed broccoli, or even a simple cucumber salad for freshness and texture contrast.
Creative Ways to Present
For dinner parties, I like plating the chicken chunks over jasmine rice in a large shallow bowl, garnished with edible flowers and microgreens for an elevated look. You could also serve it with crispy wonton chips on the side to scoop up that delicious sauce.
Make Ahead and Storage
Storing Leftovers
I store leftover orange chicken in an airtight container in the fridge and it keeps well for up to 3 days. The chicken softens a bit but still tastes fantastic when reheated properly.
Freezing
You can freeze fried chicken pieces before saucing. Freeze them spread out on a tray, then transfer to a freezer bag. When ready, thaw and toss in freshly made sauce for the best texture and flavor.
Reheating
To keep that crispy texture on reheating, I recommend baking leftovers in a preheated 375°F oven for 10-15 minutes, flipping halfway through. Avoid microwaving if you want to preserve crispiness.
Frequently Asked Questions:
Absolutely! Chicken thighs remain juicier and more forgiving during frying, making them a popular choice for this recipe. Just make sure to cut them into similar-sized pieces for even cooking.
The key is to fry the chicken until it’s extra crispy and not overcrowding the pan. Once tossed, serve immediately. Using wire racks instead of a plate helps drain excess oil and prevents sogginess before saucing.
Yes, you can prepare the orange sauce a day ahead and refrigerate it. Reheat gently and stir before tossing with freshly fried chicken for best results.
Great sides include steamed white rice, vegetable fried rice, sautéed broccoli, or a simple cucumber salad. These options soak up or balance the sweet and tangy sauce perfectly.
Final Thoughts
This Crispy Orange Chicken Recipe is truly one of my go-to dishes when I want something comforting but special. It always impresses without requiring hours in the kitchen, and the crispy texture combined with bright orange flavor is just irresistible. If you haven’t made this at home yet, I wholeheartedly recommend giving it a try—you’re going to love it as much as I do!
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Delicious Recipe
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
Description
This Orange Chicken recipe features tender pieces of chicken breast or thighs battered and fried to crispy perfection, then coated in a tangy, sweet, and savory orange sauce infused with ginger, garlic, and a touch of heat. Perfectly paired with steamed white rice, this classic Chinese-American dish is bursting with flavor and texture, ideal for a satisfying dinner or special occasion meal.
Ingredients
Chicken
- 1 ½ lbs. boneless skinless chicken breast or thighs
- Salt and pepper, to taste
- 2 large eggs, whisked
- 1 ¼ cups vegetable oil, plus more as needed for frying
- ½ cup cornstarch, plus 2 additional tablespoons, divided
- ¼ cup flour
- ¼ teaspoon baking soda
Sauce
- ¾ cup orange juice
- ⅓ cup chicken broth
- ¼ cup soy sauce
- ¼ cup white sugar
- 3 tablespoons light brown sugar
- 2 tablespoons rice vinegar (can substitute white vinegar)
- 1 tablespoon freshly minced ginger (or ¼ teaspoon ground ginger)
- 3 cloves garlic, minced
- 1 ½ tablespoons cornstarch
- 1 teaspoon orange zest (optional)
- 1 teaspoon hot sauce
- ½ teaspoon sesame oil
Topping
- Green onions, sliced for garnish
Rice (Optional)
- 1 cup white long grain rice
- 2 cups chicken broth
Instructions
- Prep Work: Set wire cooling racks over a baking sheet or line a plate with paper towels to keep chicken crispy after frying. Whisk together all sauce ingredients (except cornstarch) in a large saucepan and set aside, ensuring they are at room temperature so cornstarch does not activate prematurely. In a large bowl, combine flour, ½ cup cornstarch, and baking soda until well mixed.
- Breading the Chicken: Cut chicken into 2-inch pieces and pat completely dry. Season with salt and pepper, then sprinkle with 2 tablespoons cornstarch. In a separate bowl, whisk eggs vigorously until uniform with air bubbles. Toss chicken pieces in the egg mixture until fully coated. Remove pieces a few at a time, allowing excess egg to drip off, then dredge in the dry flour and cornstarch mixture. Transfer coated chicken to a plate and repeat with remaining pieces.
- Frying the Chicken: Heat vegetable oil in a large pot or deep fryer to 365 degrees Fahrenheit. Use enough oil to submerge the chicken about three-quarters. Fry chicken in batches without crowding, flipping each piece after 2-3 minutes when the bottom side is crisp. Adjust heat as needed to maintain consistent temperature. Remove fried chicken with a slotted spatula and place on wire racks to drain excess oil and keep crisp.
- Heating the Sauce: Place the prepared sauce mixture over medium-high heat and bring to a boil, stirring often. Once thickened, remove from heat. You may transfer it to a large mixing bowl for easier tossing of the chicken.
- Tossing and Serving: Add the fried chicken pieces to the sauce and toss well to coat evenly. Serve immediately over steamed white rice or vegetable fried rice. Garnish with sliced green onions and enjoy.
- Making Perfect Rice (Optional): Bring 2 cups chicken broth to a boil in a Dutch oven or pot. Add 1 cup white long grain rice and return to a boil. Cover tightly, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes to let rice finish steaming and release from the bottom of the pot.
Notes
- Orange zest adds a brighter, more intense citrus flavor; omit or halve if a subtler taste is preferred.
- Hot sauce enhances the overall flavor without making the dish spicy. Frank's Hot Sauce is recommended.
- Ensure the oil reaches 365°F before frying to achieve maximum crispiness.
- Peanut oil can be used for frying to add a complementary nutty flavor.
- Fry chicken in batches to avoid overcrowding and ensure edges become crispy.
- Clean as you cook to minimize post-cooking mess.
- For a shortcut, use store-bought popcorn chicken or tenders and toss with prepared orange sauce.
- This sauce also pairs well with fried shrimp or other fried chicken variants.
- Leftovers can be refrigerated in an airtight container for up to 3 days; reheat in a 375°F oven for 10-15 minutes, stirring halfway for even heating.
- Cook rice with chicken broth for added flavor; adjust liquid ratios for different rice types accordingly.
Nutrition
- Serving Size: 1 serving (approximately 1 cup chicken with sauce)
- Calories: 420 kcal
- Sugar: 13 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 85 mg
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