Crispy Orange Chicken is the kind of dish that brings takeout vibes straight to your kitchen, only better. Crunchy, golden-fried chicken pieces are tossed in a sticky, sweet, and tangy orange glaze that bursts with flavor in every bite. It’s the perfect mix of comfort and bold citrus zing, and it’s surprisingly simple to make.

Whether you’re cooking for your family or planning a cozy dinner at home, this Crispy Orange Chicken delivers that restaurant-quality experience without the wait. Paired with rice or steamed broccoli, it’s a crowd-pleaser you’ll want on repeat.

What Kind of Chicken Should I Use?

Boneless, skinless chicken thighs are ideal for this recipe because they stay juicy and tender when fried. However, chicken breasts work just as well if you prefer a leaner option. Just be sure to cut them into bite-sized pieces for even cooking and crispiness.

Ingredients for the Crispy Orange Chicken

1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
½ cup cornstarch
½ cup all-purpose flour
2 eggs, beaten
Vegetable oil for frying
1 tbsp soy sauce
1 tbsp rice vinegar
2 tbsp orange juice (fresh is best)
1 tbsp orange zest
⅓ cup sugar
1 clove garlic, minced
1 tsp fresh ginger, grated
1 tsp sesame oil
1 tsp cornstarch mixed with 2 tsp water (for thickening sauce)
Green onions and sesame seeds for garnish

How To Make the Crispy Orange Chicken

Step 1: Prep the Chicken

In a bowl, mix the cornstarch and flour. Dip each piece of chicken into the beaten eggs, then coat with the flour mixture. Set aside while the oil heats up.

Step 2: Fry Until Golden

Heat vegetable oil in a deep skillet or wok over medium-high heat. Fry the chicken pieces in batches until golden brown and crispy, about 4-5 minutes per batch. Drain on a paper towel-lined plate.

Step 3: Make the Orange Sauce

In a saucepan, combine soy sauce, rice vinegar, orange juice, orange zest, sugar, garlic, ginger, and sesame oil. Bring to a simmer over medium heat, then stir in the cornstarch slurry. Cook for 1-2 minutes until the sauce thickens and becomes glossy.

Step 4: Toss to Coat

Add the crispy chicken to the sauce and toss to coat evenly. Let it simmer for a minute to absorb all that citrusy goodness.

Step 5: Garnish and Serve

Transfer to a serving dish and sprinkle with chopped green onions and sesame seeds. Serve hot with rice or vegetables.

Serving and Storing Crispy Orange Chicken

Crispy Orange Chicken is best enjoyed right after cooking, while the coating is still crackly and the sauce is warm. Serve it with jasmine rice, steamed broccoli, or even wrapped in lettuce for a lighter twist.

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat and retain some crispiness, use an oven or air fryer instead of the microwave.

Frequently Asked Questions

What can I use instead of orange juice?

Fresh orange juice is ideal, but bottled works in a pinch. For a twist, try pineapple juice for a tropical variation.

Can I bake the chicken instead of frying?

Yes! Bake the coated chicken at 425°F for 20-25 minutes, flipping halfway through. The texture won’t be as crispy, but still delicious.

Is this dish spicy?

Not at all. But you can add red pepper flakes or a dash of chili sauce to spice things up.

Can I make the sauce ahead of time?

Absolutely. Store the sauce in the fridge for up to 5 days. Reheat and mix with freshly cooked chicken when ready.

What veggies go well with this?

Steamed broccoli, snap peas, and bell peppers are great additions either on the side or stir-fried with the chicken.

Want More Chicken Ideas?

If you love this Crispy Orange Chicken, try these flavor-packed favorites next:

📌 Save this recipe to your Pinterest dinner board for easy access whenever the craving hits.

And don’t forget to drop a comment below. Did you go spicy or keep it classic? Serve it over noodles or rice?

I love hearing how you make these dishes your own. You can also explore more creations on my Pinterest @NinaDishes.

Crispy Orange Chicken

Author: Nina Klatten
Total Time: 35 minutes
Yield: 4 servings

Print Recipe

Description

Crunchy, golden-fried chicken pieces coated in a sweet and tangy orange glaze. This takeout-style dish is full of bold citrus flavor and perfect for a cozy dinner at home.

Instructions

1. In a bowl, mix the cornstarch and flour. Dip each piece of chicken into the beaten eggs, then coat with the flour mixture. Set aside while the oil heats up.

2. Heat vegetable oil in a deep skillet or wok over medium-high heat. Fry the chicken pieces in batches until golden brown and crispy, about 4-5 minutes per batch. Drain on a paper towel-lined plate.

3. In a saucepan, combine soy sauce, rice vinegar, orange juice, orange zest, sugar, garlic, ginger, and sesame oil. Bring to a simmer over medium heat, then stir in the cornstarch slurry. Cook for 1-2 minutes until the sauce thickens and becomes glossy.

4. Add the crispy chicken to the sauce and toss to coat evenly. Let it simmer for a minute to absorb all that citrusy goodness.

5. Transfer to a serving dish and sprinkle with chopped green onions and sesame seeds. Serve hot with rice or vegetables.