Crispy Orange Chicken
A delightful weeknight dish featuring crispy fried chicken coated in a sweet and tangy orange sauce, perfect for family dinners and celebrations.
Ingredients
Main Ingredients
- 1.5 pounds Boneless skinless chicken thighs or breasts Thighs stay juicier; breasts are leaner.
- 1 cup Cornstarch Creates the signature crisp crust.
- 0.5 cup All-purpose flour Balances texture.
- 2 Eggs, beaten Helps the coating stick.
- Salt and pepper Season to taste.
- Vegetable oil for frying About 1/2 inch deep; neutral oil with a high smoke point.
- 2 Fresh oranges Zest and juice for bright, fresh flavor.
- 0.25 cup Brown sugar Adds depth and caramel notes.
- 0.25 cup Soy sauce Umami backbone; use low sodium if preferred.
- 2 tablespoons Rice vinegar Brightens and balances sweetness.
- 2 cloves Garlic, minced Aromatic warmth.
- 1 tablespoon Ginger, grated Signature spice note.
- Red pepper flakes Optional, for a subtle kick.
- 1 tablespoon Cornstarch slurry Mixed with 2 tablespoons water to thicken the sauce.
- Sesame seeds and sliced green onions for garnish Make it pretty.
Instructions
Preparation
- Cut chicken into bite-size pieces and pat dry. Salt and pepper lightly.
- Set out three bowls: one with flour, one with beaten eggs, and one with cornstarch.
- Dredge pieces in flour, dip in egg, then coat thoroughly in cornstarch.
Cooking
- Heat oil in a heavy skillet over medium-high heat until shimmering.
- Fry chicken in batches until golden and crisp, about 3–4 minutes per side.
- Transfer to a wire rack so the crust stays crunchy.
Sauce Preparation
- In a separate pan, combine orange juice, zest, brown sugar, soy sauce, rice vinegar, garlic, and ginger.
- Simmer until the sugar dissolves and the sauce becomes fragrant.
- Stir in the cornstarch slurry and simmer until glossy and slightly thickened.
Final Assembly
- Add the crispy chicken to the sauce and toss gently to coat.
- Garnish with sesame seeds and green onions. Serve immediately.
Notes
For extra crunch, double-dip the chicken: cornstarch, egg, cornstarch again. Store in the refrigerator for up to 3 days. Re-crisp chicken in the oven before serving.