Crispy Orange Chicken Recipe

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.

A white bowl filled with a base layer of soft, white rice topped with several pieces of golden brown fried chicken coated in a shiny, thick orange sauce. Two bright orange slices sit on top of the chicken, adding a fresh and colorful contrast to the rich sauce and crispy texture beneath. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Orange Chicken Recipe
Top Tip
How to Serve Crispy Orange Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Orange Chicken Recipe

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.

Flat lay of boneless skinless chicken breasts cut into chunks, two whole uncracked brown eggs, a small mound of white flour on a simple white ceramic plate, a small white bowl with cornstarch powder, a small white bowl with light brown sugar crystals, a small white bowl filled with bright orange fresh orange juice, a small white bowl containing dark soy sauce, a small white bowl of golden rice vinegar, a small white bowl with minced fresh ginger, three peeled garlic cloves, a small white bowl with dark chicken broth, a small white bowl with white granulated sugar, a small white bowl holding bright orange fresh orange zest, a small white bowl with dark red hot sauce, a few green onion stalks whole and fresh, all arranged with perfect symmetry and natural proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

A white bowl filled with white rice at the bottom and topped with several pieces of golden brown crispy chicken covered in a shiny, thick dark sauce, giving the chicken a glossy look with a sticky texture. A slice of lemon is placed near the chicken inside the bowl. Above the bowl, a pair of brown chopsticks is holding a piece of the glazed chicken. The bowl rests on a white marbled surface with a white cloth napkin beside it, and blurred golden yellow pieces are visible in the background. Photo taken with an iphone --ar 2:3 --v 7

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

A white bowl filled with small, light beige pieces of raw chicken soaked in a thick, creamy yellow egg mixture. The chicken pieces are scattered evenly throughout the smooth egg liquid, which has a slightly frothy texture on top. The bowl sits on a white marbled surface, creating a clean and bright setting. photo taken with an iphone --ar 2:3 --v 7

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:

Can I make this Crispy Orange Chicken Recipe gluten-free?

Absolutely! Swap the all-purpose flour for a gluten-free flour blend and keep the cornstarch as is for that perfect crispiness.

What’s the best chicken cut to use?

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!

Can I make the sauce ahead of time?

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.

Why does the chicken sometimes get soggy after frying?

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.

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way

Step-by-Step: How I Make Crispy Orange Chicken Recipe