Crispy golden chicken coated in a tangy, sweet, and slightly spicy orange sauce is an absolute crowd-pleaser. If you’ve ever wondered how to nail the perfect balance of crunch and vibrant flavor at home, this Crispy Orange Chicken Recipe will become your go-to. Trust me, you’re going to love making this as much as eating it!
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Why You'll Love This Recipe
Every time I make this recipe, I’m reminded why it’s such a hit in my kitchen. It’s the perfect combination of crispy texture and that bright, delicious orange glaze that feels both comforting and exciting. Here’s why you’ll fall for it too.
- Perfectly Crispy Chicken: Achieving that golden, crunchy crust on the chicken while keeping the inside juicy is easier than you think with this method.
- Vibrant Orange Sauce: It hits all the right notes—sweet, tangy, with just a hint of heat and ginger to brighten every bite.
- Family-Friendly: Whether you’re cooking for picky eaters or guests, this recipe hits the spot without being too spicy or complicated.
- Flexible & Fun: You can customize it easily with different proteins or side dishes to match what you enjoy most.
Ingredients & Why They Work
The ingredients in this crispy orange chicken are simple yet thoughtfully paired to create layers of flavor and texture. From the cornstarch that crisps the chicken to the vibrant orange juice and a mix of sugars and spices for the sauce, everything plays a role in making the dish shine.
- Chicken breast or thighs: I like thighs for extra juiciness, but breasts give a lean option; just dry well before breading.
- Eggs: They help the coating stick perfectly to the chicken, ensuring crispiness.
- Cornstarch and flour: Together they create that ideal crunchy crust without being heavy.
- Baking soda: A small touch to lighten the batter and add to the crisp.
- Orange juice: Fresh if possible! It’s the base of the tangy, citrusy sauce that makes the dish special.
- Soy sauce: Balances the sweetness with a savory depth.
- Ginger and garlic: Fresh minced ginger adds brightness and warmth along with garlicky undertones.
- Rice vinegar: Adds a punchy acidity that keeps the sauce balanced.
- Sugar (white and brown): Combine to create a rich sweetness with caramel notes.
- Hot sauce: Not spicy, but it rounds out the sauce’s flavor beautifully.
- Sesame oil: A dash gives a lovely aromatic finish.
- Green onions: Fresh garnish that adds color and a mild onion crunch at the end.
Make It Your Way
I love that this Crispy Orange Chicken Recipe is so adaptable. You can tweak the heat level, swap chicken for shrimp, or even use a shortcut with store-bought nuggets when you're short on time—no judgement here!
- Variation: When my kids want something milder, I skip the hot sauce or reduce it to a few drops, and it remains just as tasty.
- Protein Swap: Shrimp or tofu work nicely if you want to switch it up; just adjust cooking times accordingly.
- Healthier Option: Try baking or air frying the coated chicken for less oil without losing too much crispiness.
- Seasonal Twist: Add some thinly sliced bell peppers or snap peas to the sauce for extra crunch and color.
Step-by-Step: How I Make Crispy Orange Chicken Recipe
Step 1: Prep Your Space & Sauce
I start by setting up a wire cooling rack over a baking sheet; this way, the chicken stays crispy once fried. Then, whisk together all the sauce ingredients—make sure they’re at room temperature to prevent the cornstarch from clumping prematurely. Set it aside while you prepare the chicken.
Step 2: Bread That Chicken
Cut your chicken into bite-sized pieces and pat them dry. Season lightly with salt and pepper and dust with a bit of cornstarch. Whisk your eggs until they’re frothy—this creates a better coating—and toss the chicken in. Then, coat each piece evenly in the flour, cornstarch, and baking soda mix. It might feel a bit messy but trust me, this step is worth it.
Step 3: Fry for Perfect Crispness
Heat your oil to 365°F (185°C) in a deep pot or fryer. It’s critical that the oil is hot enough so the coating crisps quickly without absorbing oil. Fry the chicken in batches—don’t overcrowd the pot!—for 2-3 minutes per side until golden. Transfer with a slotted spatula to your wire rack to drain excess oil and keep the crunch.
Step 4: Sauce It Up & Serve
Bring your sauce mixture to a simmer over medium-high heat and let it thicken up. Once it’s ready, toss your crispy chicken in the sauce to coat every piece. Serve it hot over fluffy white rice and sprinkle with bright green onions. It’s that simple, but the flavor? Next level.
Top Tip
Over the years, I've learned a few tricks that make this Crispy Orange Chicken Recipe truly shine. It’s all about managing heat and texture for maximum flavor.
- Oil Temperature is Key: Always preheat your oil to at least 365°F before frying. If it’s too cool, the chicken will soak up oil and get greasy instead of crispy.
- Don’t Overcrowd: Frying in batches gives each piece room to crisp up nicely. Crowding steams the chicken and ruins the crust.
- Wire Rack Drain: Letting the chicken rest on a wire rack instead of paper towels keeps the crust intact and prevents sogginess.
- Fresh Ingredients Matter: Use freshly minced ginger and garlic whenever you can. It adds bright, fresh layers of flavor that store-bought powders just can’t match.
How to Serve Crispy Orange Chicken Recipe
Garnishes
I always finish this dish with a generous sprinkle of sliced green onions. They add a pop of color and a fresh, mild bite that complements the rich sauce. Sometimes I toss on a few toasted sesame seeds for a nutty crunch—I highly recommend it.
Side Dishes
White rice is my default pairing because it soaks up the sauce beautifully and balances the richness. For something veggie-packed, I often serve it with quick steamed broccoli or snap peas. Fried rice is another tasty option if you want to turn it into a full-on takeout-style feast.
Creative Ways to Present
For dinner parties, I like serving this on a large platter with extra orange slices and a side of sliced cucumbers for freshness. Another fun idea is to serve it over crispy noodles or crunchy wonton strips to add even more texture and a playful touch.
Make Ahead and Storage
Storing Leftovers
If you have leftovers—though usually it doesn’t happen—store the chicken and sauce separately in airtight containers. This helps keep the chicken from getting soggy overnight. Refrigerate for up to 3 days.
Freezing
I’ve frozen cooked chicken pieces before (without sauce) and reheated them later. It works, but you’ll want to re-crisp them in a hot oven or air fryer. The sauce freezes well separately, too, so just thaw and gently warm on the stovetop.
Reheating
To reheat leftovers, bake the chicken at 375°F for about 10-15 minutes, stirring halfway through for even crisping. Then toss with warm sauce right before serving. Avoid microwaving if you can, as it makes the crust soggy.
Frequently Asked Questions:
Yes! Swap the all-purpose flour for a gluten-free flour blend and ensure your soy sauce is gluten-free. The cornstarch is already naturally gluten-free, so the coating will still be crispy.
Make sure the oil is hot before frying (around 365°F). Fry in small batches without crowding the pan. Pat chicken pieces completely dry before breading and use a combination of cornstarch and flour for the coating.
Absolutely! You can bake or air fry the coated chicken pieces. While the texture won’t be exactly the same, baking at a high temperature or air frying can give you a satisfying crisp with less oil.
Classic steamed white rice or fried rice are perfect pairings. For veggies, consider steamed broccoli, snap peas, or a simple cucumber salad. These add freshness and balance to the rich, saucy chicken.
Final Thoughts
This Crispy Orange Chicken Recipe has been a game-changer for my weeknight dinners and special occasions alike. It’s approachable, delicious, and always brings smiles around the table. Honestly, once you make it, you’ll want to make it again and again—I can’t recommend it enough.
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Crispy Orange Chicken 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 delicious Orange Chicken recipe features crispy fried chicken pieces coated in a tangy, sweet orange sauce. Perfectly balanced with garlic, ginger, and a hint of hot sauce, it's an irresistible dish ideal for serving over fluffy white rice or vegetable fried rice. Crispy on the outside and tender on the inside, it's a classic favorite made from scratch with easy-to-find ingredients.
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
- ½ cup cornstarch, plus 2 additional tablespoons divided
- ¼ cup all-purpose 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
Instructions
- Prep Work: Set wire cooling racks over a baking sheet or line a plate with paper towels to keep the chicken crispy after frying. In a large saucepan, whisk together the sauce ingredients until well combined and set aside. Ensure the sauce ingredients are at room temperature so the cornstarch doesn't activate prematurely. In a large bowl, combine the flour, ½ cup cornstarch, and baking soda.
- Bread the Chicken: Cut the chicken into 2-inch pieces and pat completely dry. Season with salt and pepper, then sprinkle with 2 tablespoons of cornstarch. Whisk the eggs vigorously until uniform in color with small air bubbles. Toss the chicken in the eggs to coat thoroughly, then transfer pieces a few at a time to the flour and cornstarch mixture, tossing to coat evenly. Place coated chicken on a clean plate and repeat until all chicken is coated.
- Fry the Chicken: Heat vegetable oil in a large pot or deep fryer to 365° F. Add enough oil to cover the chicken pieces about three-quarters deep. Fry the chicken in batches, leaving space around pieces for crisping. Flip the chicken after 2-3 minutes when the bottom side is crisp. Adjust heat as necessary to maintain oil temperature. Use a slotted spatula to transfer the fried chicken to wire racks to drain and keep crispy.
- Cook the Sauce: Place the sauce mixture over medium-high heat and bring to a boil. Stir continuously until it thickens, then remove from heat. For easier tossing, transfer the sauce to a large mixing bowl.
- Toss and Serve: Add the fried chicken to the sauce and toss gently but thoroughly to coat each piece well. Serve immediately over cooked white rice or vegetable fried rice, garnished with sliced green onions.
Notes
- Orange Zest adds a bright punch of orange flavor; omit or reduce for a milder taste.
- Hot Sauce enhances flavor without adding much spiciness; Frank's Hot Sauce is recommended.
- Ensure oil is well-heated before frying to keep chicken crispy.
- Peanut oil can be used as an alternative frying oil for extra flavor.
- Maintain oil temperature by adjusting heat throughout frying.
- Fry chicken in batches with enough space to avoid steaming.
- Clean as you go to avoid a big mess after cooking.
- Shortcut: Use store-bought popcorn chicken, nuggets, or tenders and toss in the sauce to save time.
- Store leftovers in an airtight container, refrigerate up to 3 days; reheat in the oven at 375° F for 10-15 minutes, stirring halfway.
- Perfect rice: Simmer 1 cup white long grain rice in 2 cups chicken broth for 15 minutes, then rest covered for 10 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 15 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 90 mg
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