I made this crispy orange chicken for the first time after a long day when I should have just ordered takeout, but you know that stubborn feeling when you want something hot and glossy and yours. I had a couple oranges loitering in the fruit bowl, some chicken thighs, and a mood. Fifteen minutes later my kitchen smelled like a tiny festival, and my kid wandered in asking if we had guests. We did not. We had hungry gremlins. Also, one orange tried to roll off the counter and make a getaway, which felt rude.
Why you’ll love this, or at least why I keep making it
I make this when everyone is circling the kitchen like curious pigeons and I need dinner quick. The chicken goes crispy, the sauce is bright and sticky, and it hits that sweet salty tangy thing. My family goes a bit bonkers for it because it tastes like the good kind of takeout, but warmer, friendlier. And cheaper, frankly.
Also, I finally cracked the crisp factor without fuss. I used to overthink the batter, but actually, I find it works better if you keep it simple. There’s a tiny moment when the sauce looks odd and dull and then it just turns shiny, like it decides to get its act together; that’s my favorite part. Minor frustration I overcame? Getting the oil hot enough. I once tried rushing that step and regretted it because the chicken soaked up oil like a sponge, which is not ideal unless you enjoy sadness.
Ingredients I use, plus swaps when life happens
- 1.5 lb boneless skinless chicken thighs, cut into bite size pieces
- 1 large egg white, lightly whisked I sometimes skip it and add 1 tablespoon water instead
- 3 tablespoons cornstarch if I’m out, a 50 50 mix of all purpose flour and cornstarch works fine
- 1 tablespoon soy sauce my grandmother always insisted on Brand Kikkoman, but honestly any version works fine
- 1 teaspoon kosher salt and a few turns of black pepper
- Neutral oil for frying about 3 cups, enough for a shallow fry
- For the sauce: 1 cup fresh orange juice, ideally juice form 2 oranges plus a splash bottled if needed
- Zest of 1 orange a generous pinch makes it extra perfumy
- 2 to 3 tablespoons sugar I use 2 for less sweet, 3 if the oranges are a bit moody
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar or apple cider vinegar in a pinch
- 3 cloves garlic, minced
- 1 thumb sized piece of ginger, finely grated or 1 teaspoon ground ginger if you must
- 1 teaspoon chili flakes or a squeeze of sriracha for a tingle
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water the sauce thickener
- Optional garnish: sliced scallions, sesame seeds, and a cheeky wedge of orange
Step by step, kind of
- Marinate the chicken. In a bowl, toss the chicken pieces with egg white, 1 tablespoon cornstarch, soy sauce, salt, and pepper. Let it sit 10 minutes while you sort the sauce. This is where I usually sneak a taste of the orange juice because, quality control.
- Make the sauce base. In a small saucepan, combine orange juice, orange zest, sugar, soy sauce, vinegar, garlic, ginger, and chili. Bring to a lazy simmer over medium heat. Stir now and then. Don’t worry if it looks a bit dull at this stage it always does.
- Thicken the sauce. Stir the 1 tablespoon cornstarch with the cold water to make a slurry. Drizzle it into the simmering sauce while whisking. It will go cloudy, then shiny and slightly clingy. Turn heat to low and keep it warm.
- Heat the oil. In a deep skillet or a wok, warm enough oil for a shallow fry over medium high heat. A thermometer is ideal, 350 to 365 F is the sweet spot. On second thought, if you don’t have one, dip a chopstick in the oil; if bubbles race up, you’re good.
- Dredge. Sprinkle the remaining 2 tablespoons cornstarch over the chicken and toss so it lightly coats. Not gluey, just a chalky jacket.
- Fry in batches. Add a few pieces at a time, don’t crowd them. Fry about 3 to 4 minutes per side until golden and crisp. It will float a bit when its ready. Transfer to a wire rack or paper towels. I sometimes do a quick second fry, 1 minute, for extra crunch.
- Coat in sauce. Slide the crispy chicken into the warm sauce, toss gently to coat. If the sauce feels too thick, splash in water. Too thin, simmer 30 seconds more.
- Serve. Pile it over hot rice or tuck into lettuce cups. Scatter scallions and sesame if you like. Pause and admire the gloss, then eat before it gets shy.
Notes I scribbled after a few tries
- Thighs stay juicier than breasts. If you only have breast meat, cut slightly larger chunks and shave a minute off the fry so they do not dry out.
- Oranges vary a lot. Taste the sauce and adjust sugar or vinegar. I tend to think a tart orange needs a pinch more sugar.
- If your sauce ever turns jammy, whisk in water and a dash soy. It relaxes right away.
- Curious about starches. This deep dive on cornstarch versus flour is fab: why cornstarch helps things crisp.
- Zesting neatly makes a difference. If you have not done it much, here is a quick guide I like: how to zest citrus without bitter pith.
Variations I actually tried
- Sesame orange chicken: add 1 teaspoon toasted sesame oil to the sauce and a handful of toasted sesame seeds at the end. Properly lovely.
- Spicy version: swap half the orange juice for fresh squeezed mandarins and bump the chili to 2 teaspoons. Good heat, still bright.
- Air fryer experiment: 400 F for about 12 to 14 minutes, flip once, spritz with oil. Pretty crisp but not the same shatter. Still weeknight friendly.
- Baking only: tried at 450 F on a rack. The texture went more nugget than crisp which was fine, just not what I wanted. Would not do again for guests.
Gear that helps, plus a workaround
- A wok or a wide heavy skillet is great. I keep saying a wok is essential, then I grab my old skillet and it’s grand.
- Thermometer for oil. But if you do not have one, the chopstick bubble test or a tiny pinch of cornstarch flicked in works.
- Microplane for zest. A small grater works too, go gently.
- Wire rack. Or use the oven rack set over a baking sheet as a makeshift cooling station. I learned that trick form my neighbor.
How I stash leftovers
Cool completely, then refrigerate in a lidded container up to 3 days. Reheat in a hot skillet with a splash of water to wake the sauce, or in a 375 F oven for 8 to 10 minutes to crisp the edges. I think this tastes better the next day, which is wild, though honestly, in my house it never lasts more than a day. For freezing, keep the sauce separate if possible.
How we serve it at my place
Mostly over fluffy rice. If rice stresses you out, this guide is helpful: how to cook rice without fuss. Also great with steamed broccoli or green beans tossed with a dab of butter and salt. On Fridays we do a little family bar, chicken on one plate, lettuce cups, chopped cucumbers, and everyone builds their own. Music on, dishes later.
Pro tips I learned the slightly hard way
- I once tried using too much batter and the chicken felt heavy. Light coat only, it crisps cleaner.
- I rushed the oil heat once and the crust went pale and soggy. Give the oil a minute, then another minute.
- Forgot the zest once. The sauce tasted flat. Zest is tiny, but it is like turning the lights on.
- Over thickened sauce can be rescued. Water and patience, do not panic.
Questions people keep asking me
Can I make it ahead
Kind of. Fry the chicken earlier in the day, cool on a rack, then re crisp in a hot oven and toss in fresh warmed sauce right before serving. The sauce holds in the fridge for two days, no problem.
Is there a gluten free option
Use tamari instead of soy sauce and stick with pure cornstarch for the coating. The rest is already friendly.
Can I use bottled orange juice
Yep, totally works. Fresh is brighter, but bottled plus a good hit of zest is lovely. Balance sugar, since some juices are sweeter.
Why is my chicken not crisp
Oil probably too cool or the pan crowded. Fry in batches, keep the oil lively, and rest the chicken on a rack not a plate so steam escapes.
What if I do not want to fry
The air fryer version is decent. Or pan sear with a little oil until golden, then finish in the oven, then sauce it. Texture is different, still tasty.
Weird digression before you go. I like to put on an upbeat playlist while zesting because it makes me less likely to grate my knuckles. Not scientific, just vibes.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-size pieces
- 1 cup cornstarch
- 2 large eggs, beaten
- ½ cup all-purpose flour
- 2 tablespoons vegetable oil (for frying)
- ½ cup orange juice
- 2 tablespoons soy sauce
- ¼ cup granulated sugar
- 1 tablespoon rice vinegar
- 1 tablespoon orange zest
- 2 cloves garlic, minced
- ½ teaspoon ground ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- Sliced green onions and sesame seeds for garnish
Instructions
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1In a bowl, toss chicken pieces with flour until evenly coated. Dip the coated chicken into the beaten eggs, then dredge in cornstarch to coat well.
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2Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the coated chicken pieces in batches until golden brown and crispy. Remove and drain on paper towels.
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3In a separate pan, combine orange juice, orange zest, soy sauce, sugar, rice vinegar, garlic, and ginger. Bring to a simmer over medium heat.
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4Whisk in the cornstarch slurry and cook, stirring, until the sauce thickens, about 2 minutes. Remove from heat.
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5Toss the fried chicken pieces in the orange sauce until well coated. Garnish with sliced green onions and sesame seeds before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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