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Crispy Orange Chicken Recipe

Featured in The Defining Element of Professional Cooking.

This crispy and tangy orange chicken is a quick and delicious recipe perfect for anyone looking to recreate their favorite takeout meal at home. Juicy chicken pieces are fried to golden perfection, then coated in a sweet, citrusy orange sauce with a hint of spice for added depth. The sauce combines the freshness of orange juice and zest with savory soy sauce, garlic, and ginger for a perfect balance of flavors. Serve it over jasmine or basmati rice, sprinkled with sesame seeds and sliced green onions for a complete meal everyone will enjoy.
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Sarah
Updated on Thu, 13 Mar 2025 15:44:57 GMT
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Classic Orange Chicken | chefmiarecipes.com

Orange Chicken, a beloved Chinese-American dish, transforms simple ingredients into an irresistible combination of crispy, tender chicken wrapped in a vibrant orange sauce. This homemade version captures the perfect balance of sweet, tangy, and savory flavors that make this dish a perpetual favorite on restaurant menus.

After countless attempts to perfect this recipe in my home kitchen, I've found that double-frying the chicken truly makes a difference in achieving that coveted restaurant-style crispiness that my family adores.

Essential Ingredients and Selection Tips

  • Chicken thighs/breasts: Thighs are preferred for their natural moisture and richer flavor
  • Fresh oranges: Choose bright, heavy fruits for maximum juice content
  • Cornstarch: Creates an ultra-crispy coating that seals in moisture
  • Rice vinegar: Adds essential tang; don't substitute with regular vinegar
  • Sesame oil: Just a touch transforms the sauce with authentic Asian flavor
  • Honey/brown sugar: Fresh honey provides better consistency and flavor

Detailed Cooking Instructions

1. Chicken Preparation
Pat chicken pieces completely dry before coating
Maintain oil temperature between 350-375°F for optimal crispiness
Work in small batches to prevent oil temperature drops
2. Sauce Development
Bloom spices in oil first to release maximum flavor
Simmer sauce until it coats the back of a spoon
Add cornstarch slurry gradually while stirring constantly

My family particularly loves the orange zest in this recipe. My daughter, who typically avoids citrus-flavored dishes, requests this weekly after trying my version with fresh orange zest rather than artificial flavoring.

Storage and Serving

  • Keep sauce separate if storing leftovers
  • Reheat chicken in an air fryer to restore crispiness
  • Serves beautifully with steamed broccoli
  • Stays crispy for up to 2 hours after cooking

After years of experimenting with various orange chicken recipes, this version consistently delivers restaurant-quality results that have earned a permanent spot in my family's dinner rotation. The key lies in using fresh ingredients and paying attention to the little details that elevate a good dish to an exceptional one.

Frequently Asked Questions

→ Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts or thighs depending on your preference. Both work well in this recipe.
→ Can I make this recipe healthier?
Yes, you can bake or air-fry the chicken instead of frying for a lighter option.
→ How do I add more heat to the dish?
Add extra red pepper flakes or a drizzle of Sriracha to the orange sauce for more heat.
→ Can I prepare the orange sauce in advance?
Yes, you can make the orange sauce ahead and refrigerate it. Reheat it gently before tossing with the chicken.
→ What can I serve with orange chicken?
Serve it with steamed rice, fried rice, or noodles, and pair with vegetables like broccoli or snow peas.

Classic Orange Chicken

Tangy, crispy orange chicken perfect for dinner.

Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes

Category: Sauce Fundamentals

Difficulty: Intermediate

Cuisine: Chinese-American

Yield: 4 Servings

Dietary: Dairy-Free

Ingredients

→ For the Chicken

01 1 lb (450g) chicken thighs or breasts, without bones or skin, cut into small pieces (about 1 inch each)
02 1/2 cup cornstarch
03 1/2 cup all-purpose flour
04 1/2 tsp salt
05 1/2 tsp ground black pepper
06 1/2 tsp garlic powder
07 1 large egg
08 2 tbsp water
09 Vegetable oil for frying

→ For the Orange Sauce

10 3/4 cup freshly squeezed orange juice (from around 2 oranges)
11 1 tbsp orange zest
12 1/4 cup soy sauce
13 1/4 cup honey or brown sugar
14 2 tbsp rice vinegar
15 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
16 2 cloves garlic, minced
17 1 tsp freshly grated ginger
18 1/2 tsp red pepper flakes (optional, for heat)
19 1 tbsp sesame oil (optional for added flavor)

→ For Serving and Garnish

20 Cooked jasmine or basmati rice
21 Chopped green onions
22 Sesame seeds

Instructions

Step 01

Combine the egg and water in a bowl and whisk until blended. In a separate bowl, stir together cornstarch, flour, salt, black pepper, and garlic powder. Dip the chicken pieces into the egg mixture, followed by coating them in the flour mixture. Heat enough oil in a pan to create about 1 inch of depth. Fry the chicken pieces in batches for approximately 4-5 minutes per side, ensuring they are golden brown and crispy. Place them on paper towels to drain any excess oil.

Step 02

In a saucepan set over medium heat, cook the garlic and ginger until their aroma is released, about 30 seconds. Add the orange juice, zest, soy sauce, honey, rice vinegar, and red pepper flakes (if desired) to the pan and stir well. Let the mixture come to a simmer. Mix in the cornstarch slurry and keep stirring for 2-3 minutes, or until the sauce thickens nicely.

Step 03

Add the fried chicken pieces to the skillet with your prepared orange sauce. Toss until all the chicken is thoroughly coated with the sauce. Arrange the chicken over steamed rice and garnish with green onions and sesame seeds before serving.

Notes

  1. For a lighter option, you can bake or air-fry the chicken at 400°F (200°C) for 18-20 minutes.
  2. If you like more heat, increase the red pepper flakes or try a dash of Sriracha sauce in the orange sauce.
  3. Want extra crispiness? Fry the chicken a second time by letting it rest for 5 minutes after the first fry, then frying again for 1-2 minutes.

Tools You'll Need

  • Mixing bowls
  • Small saucepan
  • Large frying pan or deep skillet
  • Measuring cups and spoons
  • Paper towels

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Soy (from soy sauce)
  • Gluten (from flour)
  • Eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 92
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~