Crispy Orange Chicken

Save this article on:

Golden, sticky, and full of bold citrusy flavor — Crispy Orange Chicken is the kind of dish that instantly steals the spotlight at any dinner table. Each bite delivers a satisfying crunch that gives way to tender, juicy chicken coated in a glossy orange glaze that’s both sweet and tangy with just the right amount of heat. It’s a crowd-pleaser that brings the excitement of takeout-style food straight into your kitchen.

What makes this dish irresistible isn’t just the flavors — it’s the contrast in texture and the vibrant, sticky sauce clinging to every crispy edge. Whether you’re serving it as a centerpiece for a cozy weeknight dinner or impressing guests at a weekend gathering, Crispy Orange Chicken offers the perfect balance between comfort food and restaurant-style indulgence.

---

Why You’ll Love This Crispy Orange Chicken

• Irresistibly crispy on the outside, tender on the inside
• Coated in a homemade orange glaze that’s sweet, tangy, and spicy
• Way better than takeout — fresher, cleaner, and customizable
• Pairs perfectly with rice, noodles, or steamed vegetables
• Ideal for meal prep or feeding a hungry crowd

---

Preparation Phase & Tools to Use

Before diving into the recipe, having the right tools makes all the difference:

• Wok or Deep Frying Pan: Essential for achieving that perfect golden crisp on the chicken.
• Mixing Bowls: You’ll need multiple bowls for marinating, breading, and sauce mixing.
• Tongs or Slotted Spoon: To handle the chicken during frying without damaging the crust.
• Paper Towels & Wire Rack: These help drain excess oil while keeping the chicken crispy.
• Microplane Zester: For zesting the orange, a key ingredient in the sauce.
• Whisk: Crucial for creating a smooth, lump-free sauce.

Each tool plays a key role — especially the frying pan and wire rack — in ensuring the texture and flavor of the final dish are spot on.

---

Preparation Tips

For the crispiest chicken, make sure the oil is hot enough before frying — around 350°F (175°C) is ideal. Don’t overcrowd the pan; fry in batches to avoid temperature drops. When it comes to breading, a light dusting of cornstarch followed by a dip in egg and another coat of cornstarch creates the best crunch. Fresh orange juice and zest give the sauce its signature brightness, so avoid bottled juice if possible. Finally, toss the fried chicken in the sauce right before serving to preserve its crispiness.

---

Ingredients for this Crispy Orange Chicken

For the Chicken:

• 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 cup cornstarch (for dredging)
• 2 large eggs, beaten
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• Vegetable oil (for deep frying)

For the Orange Sauce:

• 3/4 cup orange juice (freshly squeezed preferred)
• 1 tablespoon orange zest
• 1/4 cup soy sauce (low sodium if desired)
• 1/3 cup brown sugar
• 1 tablespoon rice vinegar
• 2 tablespoons hoisin sauce
• 1 teaspoon sesame oil
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1/4 teaspoon red pepper flakes (adjust to taste)
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
• Chopped chives or green onions for garnish
• Extra red pepper flakes or sesame seeds for topping (optional)

---

Step 1: Prepare the Chicken

Season the chicken pieces with salt, pepper, and garlic powder. In a large bowl, lightly coat the pieces in cornstarch, then dip them into the beaten eggs, and dredge again in cornstarch for a double layer of crispiness.

---

Step 2: Fry Until Golden

Heat vegetable oil in a deep frying pan or wok over medium-high heat until it reaches 350°F (175°C). Fry the chicken in batches for 4-5 minutes per batch or until golden brown and fully cooked. Remove and place on a wire rack or paper towel-lined plate to drain excess oil.

---

Step 3: Make the Orange Sauce

While the chicken is resting, combine orange juice, zest, soy sauce, brown sugar, rice vinegar, hoisin sauce, sesame oil, garlic, ginger, and red pepper flakes in a saucepan. Bring to a simmer over medium heat, stirring frequently. Once it starts bubbling, stir in the cornstarch-water slurry and cook for another 2-3 minutes until the sauce thickens to a glaze-like consistency.

---

Step 4: Toss Chicken in Sauce

Add the fried chicken to a large bowl and pour the hot orange sauce over it. Toss well until every piece is fully coated in the glossy, sticky sauce.

---

Step 5: Garnish and Serve

Transfer the saucy chicken to a serving plate. Sprinkle chopped chives or green onions on top, and optionally, a dash of red pepper flakes or sesame seeds for added texture and heat. Serve immediately with steamed rice, noodles, or stir-fried vegetables.

---

Notes

Using chicken thighs will give you juicier, more flavorful bites, though chicken breast works well for a leaner option. If you prefer a lighter version, you can air-fry or bake the chicken instead of deep frying. Always zest the orange before juicing it, as it’s nearly impossible to do afterward. For extra flavor depth, let the sauce simmer a little longer to intensify the orange notes. And if you’re making this for kids, you can omit or reduce the red pepper flakes to tame the heat.

---

Watch Out for These Mistakes While Cooking

• Skipping the double dredge: This step is essential for that signature crunch. Don’t skip it.
• Overcrowding the pan: This drops the oil temperature and leads to soggy chicken.
• Using bottled orange juice: It lacks the brightness and freshness of real orange juice and can make the sauce overly sweet.
• Not using a thermometer: Guessing oil temperature may lead to unevenly cooked chicken. Use a thermometer to stay around 350°F (175°C).
• Adding sauce too early: Only toss the chicken in sauce just before serving to maintain crispiness.

---

Storage Instructions

Crispy Orange Chicken is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use a skillet or air fryer instead of the microwave to help retain the texture. If storing the chicken and sauce separately, it will keep the coating from going soggy. This makes it easier to revive the crispiness when reheating.

---

Estimated Nutrition

Per serving (based on 4 servings):

• Calories: 480
• Protein: 28g
• Fat: 20g
• Saturated Fat: 4g
• Carbohydrates: 45g
• Sugar: 16g
• Fiber: 1g
• Sodium: 780mg
• Cholesterol: 140mg

---

Frequently Asked Questions

What’s the best type of chicken to use?

Boneless skinless chicken thighs are ideal for their juiciness and flavor, but chicken breast works fine too.

Can I bake the chicken instead of frying?

Yes! Bake at 400°F (200°C) for 20-25 minutes, flipping halfway. You won’t get the same crunch, but it’s a healthier alternative.

How do I make it less spicy?

Just reduce or omit the red pepper flakes. You’ll still have all the sweet and tangy flavor without the heat.

Can I use bottled orange juice?

Freshly squeezed orange juice gives the best flavor. Bottled juice tends to be sweeter and less vibrant.

Is this dish gluten-free?

It can be if you use gluten-free soy sauce and ensure your cornstarch and hoisin sauce are gluten-free certified.

What sides go well with Crispy Orange Chicken?

Steamed white rice, jasmine rice, fried rice, lo mein noodles, or stir-fried vegetables are excellent choices.

Can I make the sauce in advance?

Absolutely! Store it in an airtight jar in the fridge for up to 4 days. Reheat before tossing with the chicken.

Can I double the recipe?

Yes. Just fry in batches to keep the oil temperature stable and avoid overcrowding.

---

Conclusion

Crispy Orange Chicken is a delicious fusion of sweet, tangy, and spicy flavors paired with the satisfying crunch of perfectly fried chicken. It’s the kind of dish that makes you rethink ever ordering takeout again. With a bit of planning and the right technique, you can bring restaurant-quality orange chicken to your dinner table anytime. Make it your own by adjusting the spice, switching up the sides, or even trying a baked version for a lighter twist. Whether it’s for a quick weeknight meal or a weekend treat, this recipe is guaranteed to impress.

---

Print