Crispy golden edges with a tangy-sweet orange glaze—this Crispy Orange Chicken Recipe is exactly the kind of comfort food that makes weeknight dinners so satisfying. If you’re craving that perfect balance of crunch and zest, let me walk you through making it right in your own kitchen.
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Why You'll Love This Recipe
I can’t tell you how many times this Crispy Orange Chicken Recipe has saved me on busy nights or wowed friends when I needed an easy, impressive dish. It’s that perfect combo of crispy, saucy, and packed with flavor—totally addictive and also approachable to make at home.
- Perfect Crunch: The coating crisps up beautifully thanks to the mix of cornstarch, flour, and a careful fry temperature.
- Balanced Sauce: The orange sauce has that sweet-tangy kick with hints of ginger and garlic, elevating every bite.
- Flexible Protein Choice: You can use chicken breast or thighs depending on your preference—both work wonderfully.
- Make-Ahead Friendly: It reheats well and leftovers still keep that great flavor, so you get a bonus meal too.
Ingredients & Why They Work
Each ingredient in this Crispy Orange Chicken Recipe plays a key role. From the breading mix that ensures crispiness, to the sauce ingredients that pack complex flavor—with the right balance, you’ll get that restaurant-style dish right in your own kitchen.
- Chicken Breast or Thighs: Thighs tend to be juicier and more forgiving, but chicken breast works great if you pat it dry and don’t overcook.
- Eggs: Help the flour and cornstarch mixture stick perfectly to each piece to develop that coveted crispy crust.
- Cornstarch: This is the magic ingredient for crunch; it fries up crispier than flour alone.
- Flour: Balances the coating so it’s crisp but not too dense or heavy.
- Baking Soda: A touch helps the coating puff up slightly and crisp better when fried.
- Orange Juice: Freshly squeezed is best for that bright citrus zing in the sauce.
- Chicken Broth: Adds savory depth to the sweet sauce without overpowering.
- Soy Sauce: Provides umami and saltiness that balances the sweetness.
- Brown & White Sugar: Combine for body and layered sweetness; light brown sugar adds a subtle caramel note.
- Rice Vinegar: The acidity lifts all the flavors and adds a gentle tang.
- Fresh Ginger & Garlic: Two essentials for authentic zest and warmth.
- Orange Zest (Optional): Adds that extra punch of fresh orange aroma without extra liquid.
- Hot Sauce: Just a touch enhances flavor complexity without making it spicy.
- Sesame Oil: A subtle toasted note to finish the sauce elegantly.
- Green Onions (Topping): Adds brightness, color, and a fresh crunch on top.
Make It Your Way
I like to switch things up depending on what I have in the fridge or to fit the occasion. This Crispy Orange Chicken Recipe is incredibly forgiving and great for customizing to your tastes or dietary needs.
- Variation: Using chicken thighs instead of breasts makes it extra juicy and tender; I tend to go this route in the colder months because it feels cozier.
- Dietary: For a gluten-free version, swap the all-purpose flour for a gluten-free flour blend; just keep the cornstarch for crispness.
- Heat Level: Increase the hot sauce if you want some kick—I've found starting with Frank’s Hot Sauce adds perfect flavor without overwhelming spice.
- Sauce Twist: Sometimes I add a splash of fresh lemon juice or a dash of chili flakes for a tangy or spicy twist that guests love.
Step-by-Step: How I Make Crispy Orange Chicken Recipe
Step 1: Prepare Your Workstation for Success
The first thing I do is set up a wire rack over a baking sheet—this keeps the chicken from sitting in oil and getting soggy after frying. Also, whisk together your sauce ingredients ahead of time and set them aside. This prep saves you so much scrambling later and keeps everything running smoothly.
Step 2: Perfectly Bread the Chicken
Cut your chicken into bite-sized pieces and pat them super dry—this step can’t be skipped if you want maximum crispiness. Season lightly with salt and pepper, then toss with a little extra cornstarch for that initial dry coating. After whisking your eggs until they’re frothy, dunk the chicken pieces in the egg wash, letting excess drip off before dredging them in the flour-cornstarch-baking soda mix. Work in batches to avoid clumping.
Step 3: Fry to Crispy Perfection
Heat your oil to a steady 365°F (I use a deep pot and a thermometer for accuracy). Fry the chicken in batches, making sure not to overcrowd the pot; this keeps the temperature up and ensures crispy edges all around. Fry about 2-3 minutes per side until golden and crispy, then transfer to the wire rack. Adjust heat as necessary throughout—too hot and it’ll burn, too cool and it gets greasy.
Step 4: Bring the Sauce Together
If your sauce ingredients were at room temperature, add them all to a saucepan over medium-high heat and bring to a boil. Let it thicken, stirring occasionally—the cornstarch will help it gel into that glossy, sticky texture. Once ready, remove from heat and transfer to a bowl if you'd like, for easier tossing.
Step 5: Toss & Serve Immediately
Pour the sauce over the fried chicken and toss gently but thoroughly to coat every crispy bite. Serve it right away over freshly cooked rice or your favorite fried rice, garnished with plenty of sliced green onions for freshness and color.
Top Tip
Having made this Crispy Orange Chicken Recipe countless times, I’ve learned some easy tricks that really make a difference for perfect results every time.
- Oil Temperature: Make sure the oil is hot enough before frying—test with a small piece of coating; it should sizzle immediately. This ensures a crispy crust, not a greasy mess.
- Breading Consistency: Whisking the eggs until frothy helps the coating stick better and yields a lighter crust rather than a gummy one.
- Batch Frying: Fry in small batches to avoid overcrowding the pan; this prevents the temperature from dropping and keeps chicken crispy.
- Drain Properly: Use a wire rack so excess oil escapes instead of pooling under the chicken, keeping every bite nice and crisp.
How to Serve Crispy Orange Chicken Recipe
Garnishes
I always sprinkle plenty of chopped green onions on top for that fresh crunch and a pop of color. Sometimes, I also add a sprinkle of toasted sesame seeds or thinly sliced fresh red chili (if I want a little heat). These simple additions elevate the dish and make it look like it came from a restaurant.
Side Dishes
I love serving this crispy orange chicken over fragrant steamed jasmine or long-grain rice. If I want to jazz it up a bit, vegetable fried rice or a simple stir-fry of broccoli and snap peas complements the sauce perfectly. For a lighter meal, steamed greens like bok choy or baby spinach work beautifully.
Creative Ways to Present
For special occasions, I like to serve this dish family-style on a big platter, garnished with fresh orange slices and extra green onions. It’s a fun way to highlight the vibrant orange flavor and looks incredibly inviting on the table. Another time, I spooned the sauced chicken over crispy wonton chips as a crowd-pleasing appetizer—so good!
Make Ahead and Storage
Storing Leftovers
I store leftover crispy orange chicken in an airtight container in the fridge—it keeps well for up to 3 days. To maintain the best texture, I set the pieces on a plate lined with paper towels first to absorb extra oil before refrigerating.
Freezing
While this dish is fantastic fresh, I’ve frozen leftovers successfully by arranging the fried chicken pieces on a baking sheet lined with parchment and freezing until solid, then transferring to freezer bags. Later, I thaw it overnight in the fridge and reheat gently. The sauce is best made fresh, but you can freeze it separately too.
Reheating
My favorite way to reheat leftover Crispy Orange Chicken Recipe is in the oven at 375°F for 10-15 minutes, flipping halfway through. This helps restore the crispiness much better than the microwave, which can make it soggy. If I'm short on time, a quick sauté in a hot pan also works to regain some crunch.
Frequently Asked Questions:
Absolutely! Swap the all-purpose flour for a gluten-free flour blend and keep the cornstarch as is for that perfect crispiness.
Both boneless skinless chicken breasts and thighs work well. Breasts yield a leaner dish, but thighs tend to stay juicier and more tender—choose based on your preference!
Yes! You can prepare the sauce ahead and keep it refrigerated separately for up to 2 days. Reheat gently and toss with freshly fried chicken for best texture.
This usually happens if the chicken sits in pooled oil or sauce for too long. Using a wire rack to drain excess oil and tossing the chicken in sauce just before serving helps keep it crispy.
Final Thoughts
Honestly, this Crispy Orange Chicken Recipe has become a staple in my kitchen because it strikes the sweet spot between doable and seriously delicious every single time. Whether you’re cooking for family, friends, or just treating yourself, the crispy texture paired with that tangy orange glaze is pure joy. I’m confident you’re going to love it as much as I do—so give it a try and savor that perfect homemade crunch and flavor combo.
Print
Crispy Orange Chicken Recipe
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Description
This crispy, flavorful Orange Chicken recipe features tender chicken pieces fried to perfection and coated with a tangy, sweet orange sauce. Ideal for a delicious homemade Asian-inspired meal, served best over white rice and garnished with fresh green onions.
Ingredients
Chicken
- 1 ½ lbs. boneless skinless chicken breast, or thighs
- Salt and pepper, to taste
- 2 large eggs, whisked
- 1 ¼ cups vegetable oil, plus more as needed
- ½ cup cornstarch
- 2 tablespoons cornstarch, divided
- ¼ cup flour
- ¼ teaspoon baking soda
Sauce
- ¾ cup orange juice
- ⅓ cup chicken broth
- ¼ cup soy sauce
- ¼ cup white sugar
- 3 tablespoons light brown sugar
- 2 tablespoons rice vinegar (can substitute white vinegar)
- 1 tablespoon freshly minced ginger (or ¼ teaspoon ground ginger)
- 3 cloves garlic, minced
- 1 ½ tablespoons cornstarch
- 1 teaspoon orange zest (optional)
- 1 teaspoon hot sauce
- ½ teaspoon sesame oil
Topping
- Green onions, sliced for garnish
Instructions
- Prep Work: Set wire cooling racks over a baking sheet or line a plate with paper towels to keep chicken crispy after frying. Whisk together all sauce ingredients in a large saucepan and set aside, ensuring the mixture is cool to prevent premature activation of cornstarch. Combine flour, ½ cup cornstarch, and baking soda in a large bowl.
- Bread the Chicken: Cut chicken into 2-inch pieces and pat dry completely. Season with salt and pepper and sprinkle with 2 tablespoons of cornstarch. Whisk eggs until smooth and uniform, add chicken, and toss to coat. Let excess egg drip off pieces before transferring them to the flour and cornstarch mixture; toss to coat evenly. Repeat until all chicken is coated.
- Fry the Chicken: Heat vegetable oil in a large pot or deep fryer to 365 degrees Fahrenheit, using enough oil to submerge chicken about three-quarters. Fry chicken in batches without crowding until golden and crispy, about 2-3 minutes per side, adjusting heat as needed. Remove chicken with a slotted spatula and place on wire racks to drain.
- Heat the Sauce: Bring the prepared sauce to a boil over medium-high heat, stirring until thickened. Remove from heat once thickened and transfer to a large mixing bowl if preferred.
- Toss and Serve: Add fried chicken to the sauce and toss gently to coat thoroughly. Serve over cooked white rice or vegetable fried rice, garnished with sliced green onions for freshness.
Notes
- Orange zest adds a vibrant citrus punch; adjust or omit based on taste preference.
- Use Frank's Hot Sauce for a flavor boost without adding heat.
- Ensure oil is fully heated before frying to achieve crispy chicken.
- Peanut oil is a flavorful alternative for frying.
- Fry chicken in batches and avoid overcrowding for optimal crispiness.
- Clean as you go for an easier cleanup post-cooking.
- Shortcut: Use store-bought popcorn chicken or nuggets and toss in orange sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven at 375 degrees Fahrenheit for 10-15 minutes, stirring halfway.
- Perfect rice tip: Boil 2 cups chicken broth, add 1 cup long grain rice, simmer covered for 15 minutes, then rest 10 minutes off heat.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 15 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg

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