Crispy Orange Chicken
Crispy orange chicken is bite-size chicken fried until crunchy, then tossed in a sticky, tangy orange sauce. It is a Chinese-American favorite that is easy to make at home with fresh orange juice and zest.
- 40 minTotal time
- 4Servings
- 560kcal / serving
- 33 gProtein
A cornstarch coating gives the chicken its crunch, and a quick sauce brings sweet, salty and citrus flavors together. Toss at the last second to keep it crisp.
The science: why this works
- A cornstarch and flour coating fries up light and crisp rather than heavy and bready.
- Frying at 350°F (175°C) seals the coating quickly so the chicken stays juicy inside.
- Orange zest holds the fragrant oils, so the sauce tastes like orange and not just sugar.
- Soy sauce and vinegar balance the sweetness so the sauce tastes bright and layered.
- Tossing the chicken in the sauce at the very end keeps the coating crisp.
Why cornstarch crisps
Cornstarch has no gluten and fries up lighter and crunchier than wheat flour. Mixed with a little flour, it forms a thin, crisp shell. The shell dries quickly in hot oil, which keeps oil out and the meat juicy.
Learn: Why frying oil must stay hot →Zest for aroma
Most orange aroma lives in the oils of the peel, not in the juice. Adding zest to the sauce gives a strong, fresh orange smell that juice alone cannot match, and it survives a short simmer.
Learn: Citrus oil is in the zest →Thickening with starch
A cornstarch slurry thickens the sauce as the starch granules swell and gel near boiling. This gives a glossy sauce that clings to the chicken instead of running off it, and it is why a little cornstarch goes a long way in the pan.
Learn: Thickening with cornstarch slurry →Crispy Orange Chicken
40 min · 4 servings · Chinese · Main course
Ingredients
Makes 4 servings
- 700 gboneless, skinless chicken thighs, cut into 3 cm pieces
- 1egg, beaten
- 120 mlcornstarch
- 60 mlall-purpose flour
- ½ tspkosher salt
- 120 mlneutral oil (canola or vegetable), for pan-frying
- 1 tbsporange zest
- 180 mlfresh orange juice (about 2 oranges)
- 60 mlsugar
- 3 tbspsoy sauce
- 2 tbsprice vinegar
- 3 clovesgarlic, minced
- 1 tbspfresh ginger, grated
- 1 tspcornstarch mixed with 2 tbsp cold water
- 2green onions, sliced
Method
Tips for the best result
- Use a thermometer for the oil; too cool makes soggy chicken, too hot burns the coating.
- Fry in batches so the oil temperature stays steady.
- Toss with sauce right before serving to keep the crunch.
Mistakes to avoid
- Crowding the pan drops the oil temperature and the coating turns greasy, so fry in batches.
- Simmering the sauce too long makes it syrupy and bitter, so thicken just until glossy.
- Using bottled juice makes the sauce taste flat, so use fresh oranges.
Variations and swaps
- Bake the coated chicken at 425°F (220°C) on an oiled rack for 20 minutes for a lighter version.
- Add 1/2 tsp red pepper flakes for heat.
- Make it with shrimp or tofu cubes instead of chicken.
- Swap chicken thighs for breast and fry 2 to 3 minutes per batch.
- Swap soy sauce for tamari and flour for more cornstarch to make it gluten-free.
Storing and reheating
Refrigerate within 2 hours and keep 3 to 4 days. The coating will soften; reheat in a 400°F (200°C) oven for 8 to 10 minutes until the chicken reaches 165°F (74°C).
Crispy Orange Chicken: questions
How do you keep orange chicken crispy?
Fry at 350°F (175°C) and toss with the sauce right before serving. Letting it sit in sauce softens the coating as it absorbs moisture.
Can I make orange chicken in the air fryer?
Yes. Spray the coated chicken with oil and cook at 400°F (200°C) for 10 to 12 minutes, shaking once, then toss in the hot sauce.
What is orange chicken sauce made of?
Orange juice and zest, sugar, soy sauce, rice vinegar, garlic and ginger, thickened with cornstarch. It should taste sweet, tangy and a little salty.
Can I use chicken breast for orange chicken?
Yes, cut into 3 cm cubes and fry 2 to 3 minutes per batch to 165°F (74°C). Thighs stay juicier.
Can I make orange chicken ahead?
Make the sauce ahead and refrigerate for up to 3 days. Fry the chicken just before serving for the best crunch.
