Crispy Orange Chicken is a beloved Chinese-American dish featuring golden-fried chicken bites coated in a sticky, sweet, and tangy orange sauce. This homemade version rivals your favorite takeout, with juicy chicken, a crisp coating, and a bold citrus glaze made from real orange juice, soy sauce, garlic, and ginger. It’s perfect served over steamed rice or stir-fried vegetables for a satisfying meal that’s both comforting and vibrant.
Ingredients:
For the Chicken:
- 4 boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 eggs, whisked
- ⅓ cup cornstarch
- ⅓ cup all-purpose flour
- Salt, to taste
- Oil, for frying
For the Orange Sauce:
- 1 cup fresh orange juice
- ½ cup granulated sugar
- 2 tablespoons rice vinegar (or white vinegar)
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch + 2 tablespoons water (for slurry)
- 1 tablespoon orange zest
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- ¼ teaspoon red chili flakes (optional, for heat)
Instructions:
1. Prepare the Orange Sauce
- In a medium saucepan, combine orange juice, sugar, vinegar, soy sauce, ginger, garlic, and chili flakes.
- Bring to a simmer over medium heat and cook for 3–4 minutes.
- In a small bowl, whisk together 1 tablespoon cornstarch with 2 tablespoons water to form a slurry.
- Slowly add the slurry to the sauce while whisking. Continue to cook for 3–5 minutes until the sauce thickens.
- Stir in the orange zest and remove from heat. Set aside.
2. Coat the Chicken
- In a shallow dish, mix the cornstarch, flour, and a pinch of salt.
- In another bowl, whisk the eggs.
- Dip each piece of chicken into the egg, then dredge in the flour mixture until well coated.
- Place coated chicken on a plate while you heat the oil.
3. Fry the Chicken
- Heat 2–3 inches of oil in a heavy-bottomed pot or deep skillet to 350°F (175°C).
- Fry the chicken in batches for 2–3 minutes per side, or until golden brown and cooked through.
- Remove and drain on a paper towel-lined plate.
4. Toss in Sauce
- Once all the chicken is fried, place it in a large bowl.
- Pour the warm orange sauce over the chicken and gently toss to coat evenly.
5. Serve
Tips & Variations:
- Baked Version: For a lighter option, bake the coated chicken at 400°F (200°C) for 20–25 minutes, flipping halfway through.
- Spicy Kick: Add more chili flakes or a dash of sriracha to the sauce.
- Vegetarian Twist: Substitute tofu or cauliflower for chicken.
- Make-Ahead: The sauce can be made up to 3 days in advance and stored in the fridge.
Serving Suggestions:
- Pair with steamed broccoli, snow peas, or bok choy.
- Serve with jasmine rice, brown rice, or noodles.
- Add a side of egg rolls or dumplings for a full takeout-style meal.
Why You’ll Love It:
- Crispy & Juicy: Perfectly fried chicken with a tender center.
- Bold Flavor: Sweet, tangy, and slightly spicy orange sauce.
- Better Than Takeout: Made with fresh ingredients and no mystery additives.
- Family Favorite: A guaranteed hit with kids and adults alike.
This homemade Crispy Orange Chicken is a restaurant-quality dish you can whip up in under an hour. It’s bold, comforting, and endlessly satisfying. Want a healthier baked version or a low-carb twist next? 🍊🍗