If you are craving the perfect balance of zest, sweetness, and that irresistible crunch, this Crispy Orange Chicken Recipe is an absolute winner. It brings together tender chicken thighs coated in a perfectly crisp batter, all tossed in a vibrant orange sauce bursting with fresh citrus flavor and a hint of spice. Whether you’re aiming to impress guests or simply delight your family with a restaurant-quality dish at home, this Crispy Orange Chicken Recipe offers a spectacular combination of textures and tastes that will have everyone asking for seconds.
Ingredients You’ll Need
Simple, accessible, and intentionally chosen, each ingredient in this recipe plays a starring role in creating the distinctive flavor and texture of the dish. From the tender chicken thighs to the fresh orange juice, they come together to produce a beautifully balanced meal.
- Boneless skinless chicken thighs (1 ¼ pounds): Juicier and more flavorful than chicken breasts, perfect for frying.
- Cornstarch (¼ cup + 2 tablespoons): Adds crispiness to the chicken coating and thickens the sauce.
- All-purpose flour (¼ cup): Helps create that light, golden batter texture.
- Salt (1 ¼ teaspoons): Enhances the flavors everywhere, divided between coating and sauce.
- Black pepper (¼ teaspoon): A subtle kick to boost the savory notes.
- Avocado oil (4 tablespoons): Ideal for high-heat frying without overpowering the flavor.
- Freshly squeezed orange juice (¾ cup): The centerpiece of the sauce; fresh juice gives brightness and natural sweetness.
- Grated orange zest (1 teaspoon): Adds an intense fragrant citrus punch to the sauce.
- Soy sauce or Tamari (¼ cup): Brings umami depth and a savory backbone to the orange glaze.
- Brown sugar (3 tablespoons): Balances the tangy orange with its rich molasses sweetness.
- Garlic cloves (2, finely minced): Layers in a warm, aromatic earthiness.
- Fresh ginger (½ teaspoon, finely minced): Adds subtle warmth and a touch of zing.
- Rice vinegar (2 teaspoons): Provides brightness and balance by cutting through the sweetness.
- Toasted sesame oil (1 teaspoon): Infuses the sauce with a nutty aroma and complexity.
- Sriracha (1 teaspoon, optional): For those who love a little heat and a spicy finish.
- White rice: A fluffy base to soak up all the delicious orange sauce.
- Green onions (green parts only, thinly sliced, optional): Adds fresh color and mild onion flavor.
- Toasted sesame seeds (optional): Sprinkle on top for an extra nutty crunch.
How to Make Crispy Orange Chicken Recipe
Step 1: Prepare the Chicken
Start by trimming any excess fat from your chicken thighs, then cut them into bite-sized pieces. This ensures even cooking and that every single piece gets perfectly crispy and flavorful.
Step 2: Coat the Chicken
Mix together ¼ cup cornstarch, the all-purpose flour, ¾ teaspoon salt, and the black pepper in a large bowl. Toss the chicken pieces into this dry mixture, making sure every piece is fully coated. This coating will give you that signature crispy texture that makes this recipe so irresistible.
Step 3: Fry the Chicken
Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat until shimmering. Shake off any excess coating from half the chicken pieces and lay them out in a single layer. Cook for about 5 minutes on one side, then flip and fry for another 4 to 6 minutes until the chicken is golden and crispy. Transfer the cooked chicken to a paper towel-lined plate to drain. Repeat this process with the remaining chicken and oil. Using avocado oil is key here as it withstands high heat without burning.
Step 4: Make the Orange Sauce
While the chicken is frying, whisk together the freshly squeezed orange juice, orange zest, soy sauce, brown sugar, minced garlic, fresh ginger, rice vinegar, toasted sesame oil, sriracha if using, remaining cornstarch, and ½ teaspoon salt in a medium bowl. This sauce is the heart of the Crispy Orange Chicken Recipe—it’s vibrant, tangy, sweet, and just the right amount of spicy all at once.
Step 5: Combine Chicken with Sauce
Clear the skillet of any remnants and reduce the heat to medium. Pour in the sauce mixture and cook for 1 to 2 minutes while whisking continuously until it thickens enough to coat the back of a spoon. Then, turn the heat down to low, add the crispy chicken back into the pan, and toss everything together. Let it heat through for 2 to 3 minutes so every piece soaks in that glossy, sticky orange glaze.
How to Serve Crispy Orange Chicken Recipe
Garnishes
For a beautiful finishing touch, sprinkle thinly sliced green onions and toasted sesame seeds over the top. The green onions bring a fresh pop of color and a mild onion flavor while the sesame seeds add a delightful nutty crunch that balances the saucy chicken perfectly.
Side Dishes
This dish pairs wonderfully with fluffy white rice, which is perfect for catching all those luscious bits of orange sauce. For a more colorful plate, try serving alongside steamed broccoli, snap peas, or stir-fried vegetables—everything ties together to balance the sweet and savory notes in this Crispy Orange Chicken Recipe.
Creative Ways to Present
If you’re looking to impress, serve the chicken over a bed of jasmine or basmati rice and garnish with edible flowers for a stunning visual appeal. You can also serve the chicken in lettuce cups for a refreshing hand-held option that adds crunch and freshness to every bite. Either way, this recipe shines whether plated simply or with some extra flair.
Make Ahead and Storage
Storing Leftovers
Place leftover chicken in an airtight container and refrigerate for up to 3 days. Since the chicken is fried, it may lose some crispiness over time, but the flavorful orange sauce will still shine through with every bite.
Freezing
You can freeze leftover chicken and sauce in a sealed container or heavy-duty freezer bag for up to 2 months. When ready to eat, thaw overnight in the refrigerator for the best texture and flavor retention.
Reheating
To reheat, warm the chicken gently in a skillet over medium heat until heated through, stirring occasionally to prevent sticking. If you want to restore some crispiness, place the chicken on a wire rack in the oven at 375°F for 5-7 minutes before tossing with warmed sauce.
FAQs
Can I use chicken breast instead of thighs?
Yes, chicken breasts can be used, but thighs tend to stay juicier and more flavorful after frying. If you prefer breasts, cut them into even pieces and be careful not to overcook to avoid dryness.
Is it necessary to use fresh orange juice?
Fresh orange juice is highly recommended for its bright, natural flavor and vibrant acidity. Bottled juice often lacks the same freshness and can impact the overall taste of the sauce.
Can I make this recipe gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free flour blend and use tamari instead of soy sauce to keep it gluten-free while maintaining the crispy coating and delicious flavor.
How spicy is this recipe?
The sriracha is optional and can be adjusted to your preferred heat level. Without it, the dish is pleasantly sweet and tangy with just a subtle hint of ginger spice, so it’s suitable for most palates.
What is the best oil to use for frying?
Avocado oil is ideal because it has a high smoke point and a neutral flavor that won’t overpower the chicken or sauce. Other good options include peanut or canola oil.
Final Thoughts
This Crispy Orange Chicken Recipe is a beautiful way to bring vibrant flavors and textures to your dinner table with very little fuss. The combination of crisp chicken with that luscious orange glaze is seriously addictive and sure to become a favorite in your recipe rotation. So go ahead, grab those ingredients, and treat yourself to this fantastic, mouthwatering dish!
Print
Crispy Orange Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
Description
This crispy orange chicken recipe features tender bite-sized chicken thighs coated in a seasoned flour and cornstarch mixture, fried to a golden crisp, and tossed in a tangy, sweet, and slightly spicy orange sauce. Perfectly paired with white rice and garnished with fresh green onions and toasted sesame seeds, this dish offers a delicious balance of flavors and textures that bring a vibrant, restaurant-quality meal to your home kitchen.
Ingredients
Chicken and Coating
- 1 ¼ pounds boneless skinless chicken thighs
- ¼ cup cornstarch
- 2 tablespoons cornstarch
- ¼ cup all-purpose flour
- 1 ¼ teaspoons salt, divided
- ¼ teaspoon black pepper
- 4 tablespoons avocado oil, divided
Orange Sauce
- ¾ cup freshly squeezed orange juice (from 4–5 medium oranges)
- 1 teaspoon grated orange zest
- ¼ cup soy sauce or Tamari
- 3 tablespoons packed brown sugar
- 2 garlic cloves, finely minced
- ½ teaspoon finely minced fresh ginger
- 2 teaspoons rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon sriracha (optional)
- 2 tablespoons cornstarch (remaining from total)
- ½ teaspoon salt (remaining from total)
To Serve
- White rice
- Green onions (green parts only, thinly sliced, optional)
- Toasted sesame seeds (optional)
Instructions
- Prepare the chicken: Trim any excess fat from the chicken thighs and cut them into bite-sized pieces for even cooking and crispiness.
- Coat the chicken: In a large bowl, whisk together ¼ cup cornstarch, all-purpose flour, ¾ teaspoon salt, and black pepper. Add the chicken pieces and toss until they are evenly coated with the dry mixture.
- Fry the chicken: Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat until shimmering. Shake off any excess coating from half of the chicken and lay the pieces in a single layer in the skillet. Cook for 5 minutes, then turn and cook for another 4-6 minutes or until crispy and lightly golden. Transfer cooked chicken to a plate lined with paper towels. Add the remaining 2 tablespoons of avocado oil to the skillet and repeat with the remaining chicken pieces.
- Make the sauce: In a medium bowl, whisk together the orange juice, orange zest, soy sauce, brown sugar, garlic, ginger, rice vinegar, toasted sesame oil, sriracha (if using), remaining 2 tablespoons cornstarch, and ½ teaspoon salt until smooth.
- Add the sauce: With the skillet empty and still warm, reduce heat to medium and pour in the orange sauce mixture. Whisk constantly and cook for 1-2 minutes until the sauce thickens enough to coat the back of a spoon.
- Combine chicken and sauce: Reduce heat to low, add the fried chicken pieces to the skillet, and toss to coat in the thickened orange sauce. Cook for 2-3 minutes, allowing the chicken to absorb flavors and heat through completely.
- Serve: Serve the crispy orange chicken over a bed of white rice. Garnish with thinly sliced green onions and toasted sesame seeds if desired for added freshness and crunch.
Notes
- For extra crispiness, make sure the oil is hot before adding the chicken and avoid overcrowding the skillet.
- Substitute chicken breast if preferred, although thighs stay juicier and more flavorful.
- Sriracha is optional and can be adjusted to taste for heat level.
- Freshly squeezed orange juice and zest are key to bright flavor, avoid bottled juice if possible.
- Use tamari to keep the recipe gluten-free if needed.
- Let cooked chicken rest on paper towels to absorb excess oil before adding sauce.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
