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Crispy Orange Chicken in a Sweet and Zesty sauce

Crispy Orange Chicken in a Sweet and Zesty Sauce

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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Main Course
Cuisine American, Chinese
Servings 4

Equipment

  • Wok or Deep Skillet A wok is ideal for stir-frying and deep frying. A heavy-bottomed deep skillet or Dutch oven also works.
  • Tongs or slotted spoon To safely remove chicken from hot oil.
  • Thermometer (Optional but Useful) Helps maintain oil at the optimal frying temp (around 350°F).
  • Whisk To ensure a lump-free orange sauce.
  • Paper Towels + Wire Rack For draining fried chicken pieces while keeping them crispy.
  • Mixing bowls For dredging and preparing sauces.

Ingredients
  

For the Chicken

  • 1½ lbs boneless skinless chicken thighs (cut into 1-inch pieces for best juiciness)
  • 1 cup cornstarch
  • ½ cup all-purpose flour
  • 2 large eggs beaten
  • ½ teaspoon salt
  • ½ teaspoon white pepper
  • Vegetable oil for frying

For the Orange Sauce

  • ¾ cup orange juice preferably fresh-squeezed for natural sweetness
  • Zest of 1 orange
  • ⅓ cup sugar
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce optional, for extra depth
  • 1½ teaspoons grated fresh ginger
  • 2 garlic cloves minced
  • ½ teaspoon chili flakes adjust to taste for a Spicy Orange Chicken Recipe twist
  • 1 tablespoon cornstarch mixed with 2 tablespoons water slurry for thickening

Optional Garnishes

  • Sliced green onions
  • Toasted sesame seeds
  • Orange slices or zest curls

Instructions
 

Step 1: Prep the Chicken

  1. Cut your chicken thighs into uniform, bite-sized pieces. In a bowl, whisk together the flour, cornstarch, salt, and pepper. In another bowl, beat the eggs.
  2. Dip each chicken piece into the egg mixture, then dredge through the flour/cornstarch mix, making sure every piece is well-coated. For extra crunch, press the coating in slightly.

Step 2: Fry the Chicken

  1. Heat 2–3 inches of vegetable oil in a wok or deep skillet to 350°F. Fry the chicken in batches (don’t overcrowd the pan!) for about 4–5 minutes per batch until golden brown and crisp. Drain on a wire rack or paper towels.

Step 3: Make the Orange Sauce

  1. While the chicken is resting, combine orange juice, zest, sugar, vinegar, soy sauce, oyster sauce (if using), garlic, ginger, and chili flakes in a saucepan over medium heat. Bring to a gentle boil and whisk in the cornstarch slurry. Simmer for 2–3 minutes until the sauce thickens to a glossy glaze.

Step 4: Coat the Chicken

  1. Once the sauce is ready and the chicken is fried, toss the crispy chicken in the orange sauce while still hot. Use just enough sauce to coat—the goal is glossy, not soggy.

Step 5: Garnish and Serve

  1. Top with sliced green onions, sesame seeds, and a few curls of orange zest. Serve immediately over steamed white rice, or for a full takeout-style experience, try it with homemade chow mein noodles.