Introduction
Imagine the sizzle of bite-sized chicken hitting hot oil, followed by an irresistible citrus steam that perfumes the kitchen—bright, sweet, and a little tangy. Each piece arrives at the table with a satisfying crunch that yields to tender, juicy meat, coated in a glossy orange glaze that glints under the light. This Crispy Orange Chicken recipe balances crisp texture with sticky-sweet sauce and warm ginger-garlic aromatics; it’s the kind of dish that sparks “Mmm!” from the first forkful and invites a second.
This recipe shines for weeknight dinners when you want restaurant-style comfort without complicated steps, and it’s equally at home on a weekend gathering platter. Pair it with steamed rice and simple greens for an easy family meal, or serve it buffet-style for casual parties. If you love perfectly crisped batter, study this helpful guide to crispy fried chicken techniques to sharpen your frying skills before you start.
Dish Snapshot
- Prep Time: 20 minutes
- Cook Time: 15 minutes (frying + sauce)
- Total Time: ~35 minutes
- Servings: 4
- Difficulty Level: Easy–Intermediate (basic frying skill recommended)
Nutrition Highlights
Estimated nutrition per serving (approximate; recipe yields 4 servings):
- Calories: 455 kcal
- Protein: 39 g
- Carbohydrates: 42 g
- Fat: 13 g
- Saturated Fat: ~3 g
- Sodium: ~740 mg
- Sugar: ~20 g
- Fiber: ~1 g
Notes on accuracy: These values were estimated using standard food composition references (USDA FoodData Central) and cross-checked against public health guidance (CDC nutrition resources). Actual values will vary with specific brands, oil absorption during frying, and portion sizes. If you need precise values for dietary requirements, weigh your ingredients and use a nutrition calculator tied to official food databases.
Why You’ll Love It
What sells this dish is the contrast: the crisp, shatteringly light coating against hot, juicy chicken, finished with a bright orange glaze that’s sweet, tangy, and perfumed with ginger. It’s comfort food with personality—nostalgic for many who remember takeout, but fresher and better because you control the quality of ingredients. Make it when you want an easy weeknight showstopper, when friends drop by, or for a festive buffet. It’s fast enough for busy families, but special enough to evoke warm memories around the table.
How to Make Crispy Orange Chicken
Ingredients
- 1 pound chicken breast, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Vegetable oil for frying (enough to shallow- or deep-fry; ~2 cups for a shallow-fry pan)
- 1/2 cup orange juice (preferably fresh)
- 1/4 cup granulated sugar
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon grated fresh ginger
- 1 clove garlic, minced
- 1 teaspoon cornstarch mixed with 2 teaspoons water (for thickening)
- Green onions, chopped (for garnish)
Optional ingredients and substitutions:
- Use 1 tablespoon honey in place of some or all of the sugar for a floral note.
- Substitute tamari for soy sauce to reduce gluten (not sodium).
- For a slightly healthier crisp, use an air fryer and reduce oil (see variations).
- Add toasted sesame seeds or a pinch of red pepper flakes for heat.
Method (step-by-step)
- In a bowl, whisk together the 1/2 cup cornstarch, 1/2 cup flour, 1/2 tsp salt, and 1/2 tsp pepper. Place the beaten egg in a separate shallow bowl.
- Pat the chicken pieces dry. Dip each piece in the egg, then coat evenly with the cornstarch-flour mixture. Shake off excess coating.
- Heat the oil in a heavy skillet over medium-high heat until it reaches about 350°F (175°C) or until a small piece of batter sizzles and rises. If you don’t have a thermometer, the oil should shimmer and bubble gently.
- Fry the chicken in batches so the oil temperature stays consistent. Cook pieces for about 5–7 minutes per batch, turning as needed, until golden brown and the internal temperature of chicken reaches 165°F (74°C). Remove to a paper-towel-lined tray to drain.
- While the chicken rests, make the orange glaze: in a small saucepan, combine the orange juice, sugar, soy sauce, rice vinegar, grated ginger, and minced garlic. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar.
- Stir the cornstarch slurry (1 tsp cornstarch + 2 tsp water) and pour it into the simmering sauce. Whisk continuously until the sauce becomes glossy and thick enough to coat a spoon, about 1–2 minutes.
- Toss the fried chicken gently in the orange glaze until pieces are evenly coated. Serve immediately on a warmed platter.
- Garnish with chopped green onions and, optionally, sesame seeds.
Practical tips:
- Don’t overcrowd the pan while frying—crowding drops oil temperature and yields soggy chicken.
- For uniform cooking, cut chicken into evenly sized pieces.
- Check doneness with an instant-read thermometer (165°F / 74°C).
- Let the sauce reach full thickness before tossing; thin sauce will not cling properly.
Best Pairings
- Classic: Steamed jasmine or basmati rice to soak up the glaze.
- Vegetables: Stir-fried bok choy, steamed broccoli, or snap peas with a light garlic drizzle.
- Refreshing side: Cucumber-ginger salad or a crisp Asian slaw to cut the richness.
- For a brunchy twist: Serve small orange-glazed chicken bites on buttery toast or waffles for a sweet-salty combination.
- Beverage pairings: Light lager, a citrusy white wine (Sauvignon Blanc), or jasmine tea.
How to Store
- Room temperature: Do not leave cooked chicken at room temperature for more than 2 hours (1 hour if ambient temperature is above 90°F / 32°C) for food safety.
- Refrigeration: Store cooled leftovers in an airtight container for 3–4 days.
- Freezer: Freeze in a freezer-safe container or bag for up to 2–3 months for best quality. Freeze the chicken and sauce together or freeze chicken separately to keep coating texture firmer upon reheating.
- Reheating: Reheat in a 350°F oven for 8–12 minutes (from refrigerated) to regain crispness, or reheat in a skillet over medium heat, spooning sauce over to refresh the glaze. Avoid microwaving if you want to keep crunch.
Chef’s Advice
- Dry-surface is key: Pat chicken completely dry before dredging so the coating adheres and crisps.
- Double-coat option: For extra crunch, dip chicken in egg, coat with dry mix, then dip briefly in egg again and re-coat. Shake off excess.
- Oil temperature control: Use a thermometer—350°F is ideal. If oil is too cool, pieces absorb excess oil; too hot and the exterior will burn before the inside cooks.
- Sauce balance: Taste the glaze before thickening. If it’s too sweet, add a splash more rice vinegar or soy sauce; if too sharp, remove briefly from heat and whisk in a teaspoon of honey or a pinch of sugar.
- Make-ahead: Keep fried chicken and sauce separate for best texture; toss together just before serving.
Creative Twists
- Gluten-free version: Use rice flour or additional cornstarch instead of all-purpose flour and tamari in place of soy sauce. Fry or air-fry for a gluten-free crisp.
- Vegan/Vegetarian: Swap chicken for firm tofu or seitan, press tofu well to remove moisture, coat, and bake or air-fry until crisp; adjust cooking time accordingly.
- Honey-Orange Chili: Use half sugar and half honey in the glaze, and add 1–2 teaspoons of chili paste (like sriracha) for heat with depth.
- Baked or Air-fryer option: Lightly oil coated chicken, bake at 425°F for 20–25 minutes turning once, or air-fry at 400°F for 10–15 minutes until crisp. Toss with warm sauce at the end.
- Citrus mix: Replace some orange juice with mandarin or add a splash of lime juice for a brighter citrus note.
Frequently Asked Questions
Q: Can I bake the chicken instead of frying?
A: Yes. For a lighter version, bake at 425°F (220°C) for 20–25 minutes, turning once, or use an air fryer at 400°F for ~12–15 minutes. The texture will be crispier if you spray lightly with oil and don’t overcrowd.
Q: How do I fix a sauce that’s too thin or too thick?
A: Too thin: simmer longer to reduce. Too thick: whisk in small amounts of orange juice or water until desired consistency is reached. Add the cornstarch slurry gradually—it thickens quickly.
Q: How can I reduce the sodium?
A: Use low-sodium soy sauce or tamari, and reduce added salt. Taste the sauce before tossing and adjust accordingly.
Q: Will the coating stay crispy in leftovers?
A: The glaze softens the crust over time. To restore crispness, reheat in the oven or air fryer rather than the microwave. For make-ahead servings, keep sauce and chicken separate until serving.
Q: Can I prep components ahead of time?
A: Yes—prepare the sauce up to 2 days ahead and refrigerate. Bread the chicken and keep it covered in the fridge for a few hours; fry just before serving for best texture. For full prep steps for crispy tenders that can help refine your technique, check this crispy chicken tenders guide.
Conclusion
Crispy Orange Chicken is a joyful balance of crunch and bright citrus—all achievable in about 35 minutes. Whether you’re feeding family on a busy weeknight or prepping a colorful appetizer for friends, this recipe delivers comfort with a lift of freshness. If you want inspiration or to compare approaches, you might enjoy the classic version at Modern Honey’s Chinese Orange Chicken recipe, and for another take on crispy glazing techniques see Khin’s Kitchen’s Crispy Orange Chicken. Try the recipe, share your photos and tweaks, and join the conversation—good food is better when it’s shared.
Print
Crispy Orange Chicken
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delightful balance of crispy chicken coated in a sticky-sweet orange glaze, perfect for weeknight dinners or festive gatherings.
Ingredients
- 1 pound chicken breast, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Vegetable oil for frying (~2 cups for shallow frying)
- 1/2 cup orange juice (preferably fresh)
- 1/4 cup granulated sugar
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon grated fresh ginger
- 1 clove garlic, minced
- 1 teaspoon cornstarch mixed with 2 teaspoons water (for thickening)
- Green onions, chopped (for garnish)
Instructions
- Whisk together the cornstarch, flour, salt, and pepper in a bowl. Place the beaten egg in a separate shallow bowl.
- Pat the chicken pieces dry, dip each in the egg, and coat evenly with the cornstarch-flour mixture. Shake off excess coating.
- Heat oil in a skillet over medium-high heat until it reaches about 350°F (175°C).
- Fry chicken in batches for 5–7 minutes per batch until golden brown and cooked through, then drain on a paper towel.
- For the glaze, combine orange juice, sugar, soy sauce, rice vinegar, ginger, and garlic in a small saucepan. Bring to a simmer.
- Stir in the cornstarch slurry and whisk until the sauce is glossy and thickens, about 1–2 minutes.
- Toss the fried chicken in the orange glaze until coated. Serve immediately on a warmed platter, garnished with green onions.
Notes
For extra crunch, double-coat the chicken. Adjust sauce thickness by simmering longer or adding a splash of liquid if too thick.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 455
- Sugar: 20g
- Sodium: 740mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 0mg
