Crispy Orange Chicken
A comforting, crispy chicken dish glazed in a zesty orange sauce, perfect for quick weeknight meals or festive occasions.
Ingredients
For the Chicken
- 1.5 pounds Boneless skinless chicken thighs or breasts Thighs stay juicier; breasts are leaner.
- 1 cup Cornstarch Creates the crisp coating.
- 0.5 cup All-purpose flour Lightens the crust for extra crunch.
- Salt and freshly ground black pepper To taste.
- 2 Eggs, beaten Bind the coating.
- Vegetable oil for frying Neutral oil that tolerates heat well.
For the Orange Glaze
- 1 tablespoon Fresh orange zest For bright, fresh citrus flavor.
- 0.5 cup Fresh orange juice Contributes to the sauce.
- 2 tablespoons Soy sauce Adds savory depth; use low-sodium if preferred.
- 1 tablespoon Rice vinegar Balances sweetness with tang.
- 2-3 tablespoons Honey or brown sugar For a glossy, caramelized sheen.
- 2 cloves Garlic, minced Aromatic backbone.
- 1 teaspoon Fresh ginger, grated Adds warmth to the sauce.
- Red pepper flakes Optional for a little heat.
Garnish
- Green onions For garnish.
- Toasted sesame seeds For garnish.
Instructions
Preparation
- Pat the chicken dry and cut into bite-sized pieces. Season with salt and pepper.
- In one bowl, whisk the eggs; in another bowl, combine cornstarch, flour, and a pinch of salt.
- Dip each chicken piece into the eggs, then coat thoroughly in the cornstarch mixture.
Cooking
- Heat a thin layer of vegetable oil in a large skillet over medium-high heat.
- Fry chicken in batches for about 3–4 minutes per side until golden and cooked through. Transfer to a wire rack to drain briefly.
- In a small saucepan, combine orange juice, zest, soy sauce, rice vinegar, honey or brown sugar, garlic, ginger, and red pepper flakes. Bring to a simmer and whisk until slightly thickened (about 3–5 minutes).
- Toss the fried chicken in the pan with the sauce on medium heat, stirring until each piece is glossy and coated.
- Sprinkle with sliced green onions and toasted sesame seeds. Serve immediately over steamed rice or crisp greens.
Notes
For a healthier option, try air-frying the coated chicken at 400°F for 10–12 minutes, flipping halfway. For a lighter take, bake on a wire rack at 425°F until crisp, then toss with the sauce. Store leftovers in an airtight container for up to 3 days; keep sauce and chicken separate if you want to preserve crispness.