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
Scale
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.
