Get ready to fall in love with a dish that brings together all your favorite flavors and textures in one unforgettable bite! This Crispy Orange Chicken Recipe is a perfect balance of sweet, tangy, and savory, topped off with a satisfying crunch from the perfectly fried chicken pieces. Whether you’re craving a takeout favorite or want to impress friends with your cooking skills, this recipe delivers the vibrant orange sauce and crispy coating that make orange chicken such a standout. Trust me, once you try this, it will become a go-to dish for your family dinners and special occasions alike.
Ingredients You’ll Need
The beauty of this Crispy Orange Chicken Recipe lies in its straightforward ingredients that come together to create something truly spectacular. Each element contributes to the dish’s flavor complexity, the crunch of the chicken, and the brilliant orange color that makes it so appetizing.
- Large egg: Acts as the base for marinating and helps the coating stick to the chicken perfectly.
- Soy sauce: Adds salty depth and umami, used both in the marinade and the sauce for harmony.
- Light brown sugar: Sweetens the chicken and balances the acidity in both marinade and sauce.
- Boneless, skinless chicken thighs: Tend to stay juicy and tender, the star protein of this recipe.
- Distilled white vinegar: Brings bright acidity, cutting through the sweetness in the orange sauce.
- Orange juice: Provides fresh citrus flavor, creating that signature orange flavor.
- Chicken broth: Adds richness to the sauce, making it luscious and savory.
- Cornstarch: Used twice—for coating the chicken for crunch and to thicken the sauce beautifully.
- All-purpose flour: Combined with cornstarch to create the perfect crispy batter.
- Baking soda: Lightens the coating for a delicate crispiness.
- Vegetable oil: Essential for frying to golden perfection.
- Fresh minced ginger: Adds warm, spicy notes and fresh aromatics.
- Garlic cloves: For that irresistible savory punch in the sauce.
- Scallions: Both the white and green parts are used to enhance flavor and provide a fresh finish.
- Rice: The perfect base to soak up every bit of that saucy goodness.
How to Make Crispy Orange Chicken Recipe
Step 1: Marinate the chicken
Start by beating the egg, soy sauce, and light brown sugar in a large bowl to create a flavorful marinade. Add your bite-sized chicken pieces, tossing to coat each one thoroughly. Let the chicken marinate at room temperature for 30 minutes, allowing the flavors to seep deeply and tenderize the meat, which sets the foundation for that irresistible taste.
Step 2: Prepare the sauce
While the chicken marinates, whisk together soy sauce, brown sugar, distilled white vinegar, fresh orange juice, chicken broth, cornstarch, sesame oil, and crushed red pepper flakes in a small bowl. This combination will give you a vibrant, glossy sauce with just the right balance of sweet, tangy, and spicy, essential to the iconic orange chicken flavor.
Step 3: Coat the chicken
In a separate bowl, combine cornstarch, all-purpose flour, and baking soda to create a light, crispy coating mix. Sprinkle this over the marinated chicken and toss gently until each piece is coated with a dry, clumpy layer. This coating is crucial to achieving that perfect crispy texture on every bite.
Step 4: Fry the chicken
Heat about a quarter inch of vegetable oil in a large nonstick skillet to 350 degrees Fahrenheit. Carefully add the coated chicken in batches, frying until golden brown and crispy—around 4 to 5 minutes—flipping once halfway through cooking. This shallow-fry technique ensures the chicken is cooked through, tender inside, and satisfies with a crunchy exterior. Transfer each batch to a paper towel-lined plate to drain excess oil.
Step 5: Finish the dish
Remove excess oil from the pan and wipe it clean, then add a tablespoon of oil back into the pan. Cook the minced ginger, garlic, and scallion whites over medium heat for about 30 seconds until fragrant, making sure nothing browns to keep flavors fresh. Pour in the prepared sauce, bringing it to a boil and stirring until thick and glossy. Toss the crispy chicken pieces in the sauce for 1 to 2 minutes until fully coated. Finally, sprinkle with the green parts of the scallions for a burst of color and fresh flavor. Serve immediately over steaming rice to catch every last drop of this delicious sauce.
How to Serve Crispy Orange Chicken Recipe
Garnishes
Garnishing this dish is all about fresh, bright accents that enhance both flavor and presentation. Thinly sliced scallion greens add color and slight sharpness, while a sprinkle of toasted sesame seeds or finely chopped fresh cilantro can elevate the visual appeal and give a subtle crunch or herby note. A few orange zest strips on top will beautifully echo the citrus element in the sauce.
Side Dishes
The perfect sides bring balance to the richness of the chicken. Steamed jasmine or basmati rice is a classic choice, soaking up the luscious orange sauce beautifully. If you want to add some veggies, lightly steamed broccoli or snow peas add freshness and texture. For a fun twist, try serving with fried rice or even a crunchy Asian-style slaw to contrast the crispy chicken.
Creative Ways to Present
Elevate your Crispy Orange Chicken Recipe presentation by plating it in a wide shallow bowl with a bed of rice underneath, piping the sauce artistically around the edges. For gatherings, serve the chicken in a large decorative platter surrounded by colorful sliced bell peppers or oranges for a festive touch. Individual servings in mini clay pots or rustic bowls lined with banana leaves bring an exotic flair that will wow guests.
Make Ahead and Storage
Storing Leftovers
Leftover crispy orange chicken can be stored in an airtight container in the refrigerator for up to 3 days. To keep the chicken from becoming soggy, it’s best to store the fried chicken and sauce separately and combine them again when reheating.
Freezing
This dish freezes well when you package the chicken and sauce separately in freezer-safe containers or bags. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator for the best texture and flavor.
Reheating
To reheat, warm the chicken in a preheated oven at 350 degrees Fahrenheit for about 10 minutes to help retain crispiness. Heat the sauce gently on the stove, then toss the chicken back into the sauce just before serving to keep that balance of crunch and saucy goodness.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts or tenderloins work well if you prefer leaner meat, but be mindful that thighs tend to stay juicier and more flavorful after frying, which many people prefer for this recipe.
Is this recipe very spicy?
This Crispy Orange Chicken Recipe includes a small amount of crushed red pepper flakes that add a gentle heat to balance the sweetness. You can easily adjust the spice level by reducing or increasing the amount according to your taste.
How do I get the chicken extra crispy?
The key to extra crispy chicken is the coating mixture of cornstarch, flour, and baking soda, plus frying at the right temperature without overcrowding the pan. Patting the chicken dry before coating also helps.
Can I make this recipe gluten-free?
You can! Substitute the all-purpose flour with a gluten-free flour blend and use tamari instead of soy sauce. Make sure your other ingredients like broth and vinegar are gluten-free as well.
What’s the best type of rice to serve with this?
Steamed jasmine or basmati rice are excellent choices because of their fragrant, slightly sticky texture which pairs perfectly with the saucy orange chicken. Brown rice can also work if you want a healthier option.
Final Thoughts
I hope you’re as excited as I am to try this Crispy Orange Chicken Recipe at home! It brings all the beloved flavors of your favorite takeout but with the satisfaction of homemade goodness and a crunchy texture that’s truly addictive. Whether cooking for a weeknight meal or a special occasion, this dish is sure to steal the show and have everyone asking for seconds. Go on, give it a whirl—you’ll wonder why you didn’t make it sooner!
Print
Crispy Orange Chicken Recipe
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
Description
This classic Orange Chicken recipe features tender, crispy chicken pieces coated in a zesty and glossy orange sauce. The chicken is marinated, lightly battered, and shallow-fried to perfection before being tossed in a flavorful sauce made from soy sauce, brown sugar, vinegar, orange juice, and aromatic spices. A perfect balance of sweet, tangy, and savory flavors, served best over steamed rice.
Ingredients
Chicken Marinade
- 1 large egg
- 1 tablespoon soy sauce
- ½ teaspoon light brown sugar
- 1½ pounds boneless, skinless chicken thighs (or chicken breasts or tenderloins), cut into 1-inch pieces
Sauce
- ¼ cup soy sauce
- ½ cup (packed) light brown sugar
- ¼ cup distilled white vinegar
- ¼ cup orange juice (from 1 orange)
- 1 cup chicken broth
- 2 tablespoons cornstarch
- 1½ teaspoons sesame oil
- ¾ teaspoon crushed red pepper flakes
Coating
- 1 cup cornstarch
- ⅓ cup all-purpose flour
- Heaping ¼ teaspoon baking soda
Frying and Aromatics
- Vegetable oil (for frying, about ¼ inch depth)
- 1 tablespoon fresh minced ginger (from a 2-inch knob)
- 3 cloves garlic, minced
- 4 scallions, thinly sliced (white and green parts separated)
To Serve
- Rice, for serving
Instructions
- Marinate the chicken: In a large bowl, beat the egg, 1 tablespoon soy sauce, and ½ teaspoon light brown sugar together. Add the chicken pieces to the bowl and toss until evenly coated. Let the chicken marinate at room temperature for 30 minutes to absorb the flavors.
- Make the sauce: In a small bowl, whisk together ¼ cup soy sauce, ½ cup light brown sugar, ¼ cup distilled white vinegar, ¼ cup orange juice, 1 cup chicken broth, 2 tablespoons cornstarch, 1½ teaspoons sesame oil, and ¾ teaspoon crushed red pepper flakes. Set aside this flavorful sauce mixture.
- Coat the chicken: In a medium bowl, whisk together 1 cup cornstarch, ⅓ cup all-purpose flour, and heaping ¼ teaspoon baking soda. Sprinkle this dry mixture over the marinated chicken and toss thoroughly until each piece is covered with a dry, clumpy coating, separating the pieces for even frying.
- Fry the chicken: Line a plate with paper towels and set nearby. In a large nonstick skillet over medium-high heat, pour vegetable oil to about ¼ inch depth and heat to 350°F (175°C). Test readiness by dropping a piece of chicken into the oil; it should sizzle vigorously. Fry the chicken in three batches so as not to overcrowd the pan, cooking each batch for 4 to 5 minutes, turning once halfway, until golden brown and crispy. Transfer cooked chicken to the paper towel-lined plate to drain excess oil.
- Finish the dish: After frying, carefully drain the oil from the pan and wipe it clean with paper towels. Add about 1 tablespoon vegetable oil back to the pan and heat over medium. Add minced ginger, garlic, and the white parts of the scallions. Stir constantly and cook for about 30 seconds until fragrant without browning. Pour in the prepared sauce and bring it to a boil, cooking 2 to 3 minutes until thickened and glossy. Add the crispy fried chicken to the pan and toss to coat thoroughly with the sauce, cooking an additional 1 to 2 minutes. Sprinkle the dish with the green parts of the scallions and serve hot over steamed rice.
Notes
- For best results, use boneless, skinless chicken thighs for juicier texture; breasts or tenderloins can also be used.
- Be careful not to overcrowd the pan while frying to maintain oil temperature and crispiness.
- Adjust crushed red pepper flakes based on your desired spice level.
- Rice is recommended as the ideal accompaniment but is not included in the nutritional information.
- Nutrition facts assume 2 tablespoons of oil absorbed during frying.
