Crispy Orange Chicken
This Crispy Orange Chicken recipe is that comforting, sticky-sweet, citrusy dish you crave when takeout just won’t do. With a light, crunchy coating and a glossy orange sauce that clings to every bite, it comes together with pantry-friendly ingredients and straightforward steps. I kept the method approachable—perfect for a weeknight dinner or for impressing guests—and included tips for extra crispiness and balance. Read on for the full ingredient list and clear, step-by-step directions so you can make this crowd-pleaser at home.
Why you’ll love this Crispy Orange Chicken
- Crunchy, not greasy: A cornstarch-forward dredge yields a thin, shatteringly crisp crust that stays light.
- Bright orange flavor: Fresh orange zest and orange juice give the sauce a lively citrus backbone.
- Sweet and tangy balance: Brown sugar, white sugar, rice vinegar, and soy sauce combine for depth and the right hit of acidity.
- Simple pantry ingredients: Most items are staples, and the technique is friendly to cooks of any level.
Ingredients
- 2 1/2 pounds chicken breasts, cut into 1-inch chunks
- 1 cup cornstarch
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 eggs, beaten
- Canola oil for frying
- 1 cup orange juice
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 1/4 cup soy sauce
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 orange, zested
- 1 tablespoon cornstarch
- Green onion, chopped
- Orange zest (for garnish)
Prep and tips before you start
- Cut chicken into uniform 1-inch pieces so they cook evenly.
- Have two shallow bowls ready: one for the beaten eggs, the other for the dry dredge (cornstarch, flour, salt, and pepper).
- Use a thermometer for the oil if you have one—aim for roughly 350°F (175°C). If you don’t have a thermometer, test with a small bit of batter: it should sizzle and brown steadily without smoking.
- Warm the orange juice gently before adding it to the sauce ingredients; this helps dissolve the sugars and brings the sauce together faster.
Step-by-step directions
- Prepare the chicken: Place the 2 1/2 pounds chicken breasts, cut into 1-inch chunks, on a cutting board. Pat the pieces dry with paper towels to remove surface moisture—this helps the coating adhere and stay crisp.
- Make the dry dredge: In a shallow bowl or pie plate, whisk together 1 cup cornstarch, 1/4 cup flour, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper until evenly combined.
- Beat the eggs: In a separate shallow bowl, beat the 2 eggs until smooth and slightly frothy.
- Coat the chicken: Working in batches, dip each chicken chunk into the beaten eggs, allowing excess to drip off, then transfer immediately to the dry dredge. Press gently so the cornstarch/flour mixture adheres, then shake off any loose excess. Place coated pieces on a wire rack or plate while you heat the oil.
- Heat the oil: Pour enough canola oil into a deep skillet or Dutch oven so it reaches about 1 to 1 1/2 inches up the sides. Heat the oil over medium-high heat until it reaches roughly 350°F (175°C). If you don’t have a thermometer, test by dropping a small bit of the coating into the oil—if it sizzles and turns golden within 30–45 seconds, the oil is ready.
- Fry the chicken in batches: Fry the coated chicken pieces in batches so the pan isn’t crowded. Cook each batch for about 4–6 minutes, turning occasionally, until the exterior is golden brown and the chicken is cooked through (internal temperature should reach 165°F / 74°C). Use a slotted spoon or spider to transfer cooked pieces to a paper towel-lined plate or wire rack to drain. Repeat until all chicken is fried.
- Make the orange sauce base: While the chicken finishes frying, combine the sauce ingredients in a small saucepan or bowl: 1 cup orange juice, 1/4 cup white sugar, 1/4 cup brown sugar, 2 tablespoons rice vinegar, 1/4 cup soy sauce, 1 tablespoon fresh ginger (minced), 2 cloves garlic (minced), 1/2 teaspoon red pepper flakes, and the zest of 1 orange. Stir to combine.
- Thicken the sauce: Place the saucepan over medium heat and bring the sauce mixture to a gentle simmer, stirring occasionally so the sugars dissolve. In a small separate bowl, mix 1 tablespoon cornstarch with 1–2 tablespoons of cold water to create a smooth slurry. Pour the slurry into the simmering sauce while whisking continuously. Allow the sauce to simmer for 1–2 minutes until it thickens to a glossy consistency that will coat the back of a spoon.
- Taste and adjust: Taste the sauce and adjust seasoning if needed—if it’s too sweet, add a splash more rice vinegar; if it needs salt or depth, add a little more soy sauce. Keep in mind the fried chicken will carry some salt from the dredge.
- Toss chicken with sauce: Add the fried chicken pieces back into the skillet or a large bowl. Pour the hot orange sauce over the chicken and toss quickly to coat each piece evenly. Work in small portions so the sauce clings and doesn’t pool; this keeps the crust crisp where possible while still delivering saucy flavor.
- Garnish and serve: Transfer the sauced chicken to a serving platter. Sprinkle with chopped green onions and an extra dusting of orange zest for brightness. Serve immediately with steamed rice, fried rice, or stir-fried vegetables.
Make-ahead and storage
- To keep the chicken crisp for reheating, store fried chicken separate from the sauce. Reheat in a 400°F oven for 8–10 minutes to restore crispness, then toss with warmed sauce right before serving.
- Leftover sauced chicken keeps well in an airtight container in the refrigerator for 3–4 days. Reheat gently, adding a splash of water if the sauce has thickened too much.
Variations and swaps
- For extra punch, add more red pepper flakes or a drizzle of chili oil to the sauce.
- Swap some of the orange juice for freshly squeezed lemon or lime for a brighter edge.
- For a lighter version, bake the coated chicken at 425°F on a wire rack for 15–20 minutes, turning once, then finish briefly under the broiler if you want crispier edges.
- Add toasted sesame seeds when garnishing for a nutty crunch.
Final notes
This Crispy Orange Chicken hits the classic balance of crunchy texture and citrus-sweet sauce, with a straightforward method you can confidently follow. The cornstarch-heavy coating gives that satisfying crackle, while the orange sauce—built from orange juice, sugars, rice vinegar, soy sauce, ginger, and garlic—delivers glossy, irresistible flavor. Whether you’re serving family, friends, or just treating yourself, this recipe is a reliable, delicious pick.
Enjoy—serve hot, garnish with green onions and extra orange zest, and savor every glossy, crunchy bite.
Crispy Orange Chicken
Crispy bite-sized fried chicken tossed in a sweet-tangy orange sauce.
Ingredients
Equipment
Method
- In a large shallow bowl, whisk together 1 cup cornstarch, 1/4 cup flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Place the beaten eggs in a separate bowl.
- Heat about 2 inches of canola oil in a deep frying pan over medium-high until it reaches 325–350°F (use a thermometer).
- Dip the chicken pieces into the beaten eggs, then toss them in the cornstarch-flour mixture to coat; work in batches so pieces are evenly coated.
- Fry the coated chicken in batches in the hot oil until golden and crispy, then transfer to a paper-towel-lined plate to drain.
- Wipe out the pan and add orange juice, white sugar, brown sugar, rice vinegar, soy sauce, minced ginger, minced garlic, and red pepper flakes; bring to a simmer over medium heat and cook about 3 minutes.
- In a small bowl, whisk 1 tablespoon cornstarch with 2 tablespoons water to make a slurry, then whisk it into the simmering sauce and cook 3–5 minutes until thickened.
- Reduce heat to low and stir in the orange zest, then add the fried chicken back to the pan and toss to coat thoroughly in the sauce.
- Serve the orange chicken over white rice and sprinkle with chopped green onions and additional orange zest if desired.
Notes
- Do not overcrowd the pan; fry in batches for best crispness.
- Toss chicken in a freezer bag when coating to speed up large batches.
- Heat the oil to 350–375°F before adding chicken for consistent frying.
- Prepare ingredients ahead of time because cooking moves quickly.
- Avoid the white pith when zesting oranges.
