Forget ordering takeout! This Crispy Orange Chicken Recipe delivers that restaurant-quality crunch and vibrant, tangy sauce you love, right from your own kitchen. We’ve perfected the method for a shatteringly crisp coating that stays crunchy, even when drenched in the most flavorful, well-balanced orange sauce. This dish is a guaranteed crowd-pleaser for weeknight dinners, special occasions, or whenever that craving for amazing Chinese-American comfort food strikes.
You’ll be shocked at how simple it is to create a meal that tastes even better than what you’d get from a restaurant. Let’s dive in and make the best orange chicken of your life.
Why This is the Best Orange Chicken Recipe
There are many recipes out there, but this one stands out for a few key reasons. We use a double-coating technique that creates an unbelievably crispy crust. Plus, our sauce uses fresh orange juice and zest for a bright, authentic flavor that isn’t overly sweet. It’s the perfect balance of tangy, sweet, and savory.
- Unbeatable Crunch: The secret is a two-part dredging process that creates a light but incredibly sturdy crust that won’t go soggy.
- Vibrant, Tangy Sauce: No artificial flavors here. Fresh orange zest and juice make this sauce pop with authentic citrus flavor.
- Faster Than Delivery: From start to finish, you can have this amazing meal on the table in under 40 minutes.
- Customizable Heat: Easily adjust the spice level to your liking by adding more or fewer red pepper flakes.
Ingredients You’ll Need
This recipe uses simple, easy-to-find ingredients. Here’s what you’ll need to gather.
For the Crispy Chicken
- Chicken: Boneless, skinless chicken breasts are lean and easy to work with, but chicken thighs also work wonderfully.
- Egg: This acts as the binder for our crispy coating.
- Cornstarch & All-Purpose Flour: The combination of these two is the secret to a light and crispy coating.
- Seasoning: A simple mix of salt, black pepper, and garlic powder flavors the chicken perfectly.
- Oil for frying: A neutral oil with a high smoke point is best, like canola, vegetable, or peanut oil.
For the Tangy Orange Sauce
- Orange Juice & Zest: Freshly squeezed juice and zest are non-negotiable for the best flavor!
- Soy Sauce: Use low-sodium soy sauce to control the saltiness of the dish.
- Rice Vinegar: This adds a tangy acidity that balances the sweetness.
- Sugar & Honey: A combination of granulated sugar and a touch of honey provides the perfect sweet base.
- Garlic & Ginger: Freshly minced garlic and ginger add aromatic depth.
- Red Pepper Flakes: For a little kick of heat. Adjust to your preference.
- Cornstarch Slurry: A mix of cornstarch and water thickens the sauce to the perfect consistency.
How to Make This Crispy Orange Chicken Recipe
Follow these simple steps for perfect results every time. We’ll break it down into preparing the chicken, making the sauce, and putting it all together.
Step 1: Prepare the Chicken
First, pat the chicken dry and cut it into 1-inch bite-sized pieces. In a medium bowl, whisk the egg. In a separate shallow dish, combine the flour, cornstarch, salt, pepper, and garlic powder. Dip each piece of chicken into the egg, letting any excess drip off, then dredge it thoroughly in the flour mixture. Set the coated chicken on a wire rack and let it rest for a few minutes—this helps the coating adhere.
Step 2: Make the Orange Sauce
While the chicken rests, prepare the sauce. In a small saucepan, combine the orange juice, orange zest, soy sauce, rice vinegar, sugar, honey, minced garlic, minced ginger, and red pepper flakes. Bring the mixture to a simmer over medium heat. In a separate small bowl, whisk together 2 tablespoons of cold water and 1 tablespoon of cornstarch to create a slurry. Pour the slurry into the simmering sauce, whisking constantly until the sauce thickens, about 1-2 minutes. Remove from heat and set aside.
Step 3: Fry the Chicken
In a large skillet or wok, heat about 1-2 inches of oil to 350°F (175°C). Carefully add the chicken pieces in a single layer, being sure not to overcrowd the pan. Fry for 3-5 minutes per side, until golden brown and cooked through. Remove the chicken with a slotted spoon and place it back on the wire rack to drain excess oil. For more delicious chicken dishes, you might also love this easy teriyaki chicken recipe.
Step 4: Combine and Serve
Once all the chicken is fried, add it to a large bowl. Pour the warm orange sauce over the crispy chicken and toss gently to coat every piece. Garnish with sesame seeds and sliced green onions. Serve immediately with steamed rice or noodles for a complete meal.
Pro Tips for Restaurant-Quality Results
Want to take your orange chicken to the next level? Follow these expert tips.
- Don’t Skip the Zest: The orange zest contains essential oils that provide the most potent orange flavor.
- Monitor Oil Temperature: If the oil is too hot, the coating will burn before the chicken cooks. If it’s too cool, the chicken will absorb too much oil and become greasy. Use a thermometer for best results.
- Fry in Batches: Overcrowding the pan will lower the oil temperature and steam the chicken instead of frying it. For another fantastic fried chicken dish, check out this foolproof fried chicken batter.
- Sauce at the End: Only toss the chicken in the sauce right before serving to maintain maximum crispiness.
What to Serve with Orange Chicken
This Crispy Orange Chicken Recipe is a star on its own, but it pairs wonderfully with a variety of sides. Keep it classic with fluffy white or brown rice to soak up the delicious sauce. For a healthier option, try it with Lemon Herb Quinoa. You can also serve it alongside steamed or roasted vegetables like our popular Air Fryer Broccoli for a complete and balanced meal.
Storing and Reheating Leftovers
Store leftover orange chicken in an airtight container in the refrigerator for up to 3 days. The coating will soften upon refrigeration. For best results, reheat the chicken in an air fryer at 375°F (190°C) for 4-6 minutes or on a baking sheet in the oven at 400°F (200°C) for 8-10 minutes, until heated through and crispy again.
Frequently Asked Questions
Yes! To adapt this recipe for an air fryer, coat the chicken as instructed and spray the pieces generously with cooking oil. Air fry at 400°F (200°C) for 10-12 minutes, flipping halfway, until golden and cooked through. Then, toss the cooked chicken with the prepared warm sauce.
Absolutely! Chicken thighs are a great choice for this recipe as they have a bit more fat, which keeps them very moist and flavorful. Simply cut them into 1-inch pieces and follow the recipe as directed.
To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Also, ensure you are using a gluten-free soy sauce, such as tamari.
The secret to extra crispy chicken is a combination of cornstarch and flour in the dredge, and ensuring your oil is at the correct temperature (350°F / 175°C). Frying in small batches prevents the oil temperature from dropping, which is key to a crispy, not greasy, finish.
Store leftovers in an airtight container in the fridge for up to 3 days. To revive the crispiness, reheat the chicken in an air fryer at 375°F (190°C) for 4-6 minutes or in an oven at 400°F (200°C) for 8-10 minutes. Microwaving is not recommended as it will make the coating soggy.
More Delicious Dinner Recipes
Crispy Orange Chicken Recipe (Better Than Takeout)
Ingredients
Equipment
Instructions
- Prepare the Chicken: Pat the chicken dry and cut into 1-inch bite-sized pieces. In a medium bowl, whisk the egg. In a separate shallow dish, combine the flour, cornstarch, salt, pepper, and garlic powder. Dip each piece of chicken into the egg, then dredge it thoroughly in the flour mixture. Set the coated chicken on a wire rack to rest.
- Make the Orange Sauce: In a small saucepan, combine the orange juice, orange zest, soy sauce, rice vinegar, sugar, honey, minced garlic, minced ginger, and red pepper flakes. Bring to a simmer over medium heat. In a small bowl, whisk together 2 tbsp cold water and 1 tbsp cornstarch to create a slurry. Pour the slurry into the simmering sauce, whisking constantly until it thickens (about 1-2 minutes). Remove from heat.
- Fry the Chicken: In a large skillet or wok, heat 1-2 inches of oil to 350°F (175°C). Fry the chicken in batches for 3-5 minutes per side, until golden brown and cooked through. Do not overcrowd the pan. Remove chicken with a slotted spoon and place on the wire rack to drain.
- Combine and Serve: Place the fried chicken in a large bowl. Pour the warm orange sauce over the top and toss gently to coat. Garnish with sesame seeds and sliced green onions, if desired. Serve immediately.
Notes
Ensure your oil is at the correct temperature before frying to prevent greasy chicken.
The sauce can be made up to 2 days in advance and stored in the refrigerator.
Share Your Creation!
If you make this Crispy Orange Chicken Recipe, we’d love to see it! Tag us on social media and leave a comment below with your thoughts. For more incredible meal ideas, be sure to follow us on Pinterest!
