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Crispy Orange Chicken

A comforting and crispy take on orange chicken, bringing together the vibrant flavors of fresh oranges with a satisfying crunch.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Chinese
Calories: 450
Ingredients Method Notes

Ingredients
  

Chicken
  • 1.5 pounds Boneless skinless chicken thighs or breasts Thighs stay juicier; breasts are leaner.
Coating
  • 3/4 cup Cornstarch For that signature crispy coating.
  • 1/4 cup All-purpose flour Lightens the batter.
  • 2 large Eggs, beaten Bind the coating.
  • Salt and freshly ground black pepper To taste.
  • Vegetable oil or avocado oil For frying.
Sauce
  • 1 cup Fresh orange juice Bright citrus backbone.
  • 1 large Zest of one orange Amplifies the orange aroma.
  • 1/4 cup Soy sauce Provides umami balance.
  • 2 tablespoons Rice vinegar Adds tang.
  • 2 to 3 tablespoons Honey or brown sugar For caramelized sweetness.
  • 2 cloves Garlic, minced Adds warm depth.
  • 1 teaspoon Ginger, grated Adds zesty warmth.
  • pinch Red pepper flakes Optional for a gentle kick.
  • Scallions and toasted sesame seeds For garnish.

Method
 

Preparation
  1. Cut chicken into bite-sized pieces and season with salt and pepper. Set up a dredging station with beaten eggs, then the cornstarch and flour mixture.
  2. Dredge each chicken piece so it is fully coated, shaking off the excess.
Cooking
  1. Heat oil in a deep skillet over medium-high heat. Fry the chicken in batches for 3–4 minutes until golden brown and crisp.
  2. Transfer fried chicken to a paper towel-lined tray.
  3. In a separate pan, whisk together orange juice, zest, soy sauce, rice vinegar, honey, garlic, and ginger. Simmer until slightly thickened, then whisk in a cornstarch slurry and cook for an additional minute.
  4. Add the crispy chicken to the sauce and gently toss until coated.
Serving
  1. Serve immediately over steamed rice or noodles, garnished with sliced scallions and sesame seeds.

Notes

For a healthier alternative, bake the breaded chicken at 425°F for 18-20 minutes instead of frying. You can also add sriracha to the sauce for extra heat.