Crispy Orange Chicken

Elenor Craig

Sweet, sticky, and zesty with a delightful crunch—this orange chicken is an irresistible crowd-pleaser inspired by traditional Chinese-American cuisine. It’s my elevated take on the popular takeout classic, offering crispy fried chicken bites coated in a glossy orange sauce bursting with citrus flavor and aromatic ginger. Whether served over fluffy jasmine rice or stir-fried noodles, this dish gives your dinner a restaurant-quality upgrade in your own kitchen.

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Prep Time 30

Cook Time 25

Total Time 55

Course Main Course

Cuisine Fusion / Other

Servings bowls

Calories 2036 kcal

Equipment

Large skillet or wok
Mixing bowls
Whisk
Tongs
Paper towels
Deep-frying thermometer

Ingredients

For the Chicken:

1.5 lb boneless skinless chicken thighs cut into 1-inch bite-sized pieces
2 large eggs lightly beaten
1 cup cornstarch
0.5 cup all-purpose flour
1 tsp kosher salt
3 cups vegetable oil for deep frying

For the Orange Sauce:

1 cup freshly squeezed orange juice from about 3–4 oranges
1.5 tbsp orange zest preferably from organic oranges
2 tbsp soy sauce low sodium preferred
1.5 tbsp rice vinegar unseasoned
0.5 cup granulated sugar
2 cloves garlic minced
1 tbsp fresh ginger grated or finely minced
1 tbsp cornstarch mixed with 1 tbsp (15 ml) cold water to form a slurry
1 tbsp sesame oil optional, for finishing

Instructions

In a large bowl, whisk together the cornstarch, flour, and salt. In a separate bowl, place the beaten eggs. Coat the chicken pieces by first dipping them into the egg, then dredging in the cornstarch-flour mixture, ensuring each piece is well coated.
Heat the vegetable oil in a heavy skillet or wok over medium-high heat (350°F / 175°C). Fry the coated chicken pieces in batches for 3–4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
To prepare the sauce, combine orange juice, orange zest, soy sauce, vinegar, sugar, garlic, and ginger in a saucepan over medium heat. Bring to a gentle boil while stirring.
Once bubbling, stir in the cornstarch slurry and continue to simmer until the sauce thickens to a glossy glaze—about 2–3 minutes. Finish with sesame oil for added aroma (optional).
Toss the fried chicken in the warm sauce until evenly coated. Use tongs or a slotted spoon to transfer to serving plates.

Notes

For a spicier version, add 1–2 teaspoons of chili garlic sauce or red pepper flakes to the orange sauce.
You can bake the chicken instead: coat with cornstarch mixture, place on parchment-lined tray, spray with oil, and bake at 425°F (220°C) for 20–25 minutes.
To save time, the sauce can be made up to 2 days in advance and stored in the fridge.

Nutrition

Calories: 2036kcalCarbohydrates: 76gProtein: 39gFat: 177gSaturated Fat: 28gPolyunsaturated Fat: 97gMonounsaturated Fat: 42gTrans Fat: 1gCholesterol: 255mgSodium: 1061mgPotassium: 640mgFiber: 1gSugar: 30gVitamin A: 309IUVitamin C: 35mgCalcium: 49mgIron: 3mg

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