Crispy Orange Chicken

Crispy Orange Chicken

FAQ

Chef’s Tips

• Don’t overcrowd the fryer. Cook the chicken in batches so the oil stays hot and the coating stays crispy.
• • Shake off excess cornstarch before frying so the coating stays light and crunchy instead of gummy.
• Serve immediately after tossing. The sauce is glossy but the chicken stays crispiest right away.

Crispy Orange Chicken

Wife with the Knife

Crispy Orange Chicken is bite-size chicken tossed in a glossy orange garlic-ginger sauce with just a hint of heat. It’s bright, tangy, a little sweet, and totally addictive. The sauce clings to every crispy piece, and you’ll want to scoop it straight from the pan. Serve it over rice and don’t forget the green onions on top.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Marinating Time 20 minutes mins

Total Time 55 minutes mins

Course Dinner, Main Course

Cuisine Chinese

Servings 4

Ingredients

  

Chicken

• 6-8 boneless, skinless chicken thighs, cut into 1-inch pieces
• ½ tsp salt
• 1 tsp sesame oil
• 1 tsp soy sauce
• 1-2 tsp Shaoxing wine
• 1 cup cornstarch
• Neutral oil for frying
• 1-2 scallions, sliced on an angle
• Sesame seeds for garnish

Sauce

• 2 cloves garlic minced
• ½ tsp fresh ginger minced
• ¼–½ tsp red chili flakes adjust to taste
• 1 cup fresh orange juice
• 2 tbs honey
• 2 tbs rice vinegar
• 2 tbs soy sauce
• 1 tsp orange zest
• 1 tbs cornstarch
• 1 tbs water

Instructions

 

• In a bowl, combine the chicken, salt, soy sauce, sesame oil, and Shaoxing wine.
• Let marinate 15–20 minutes.
• Toss the chicken in cornstarch until fully coated, shaking off any excess.
• Deep Fry: Heat oil to 375°F (190°C). Fry chicken for 5–7 minutes until golden and cooked through. Remove and drain.
• Air Fry Option: Lightly spray the coated chicken with oil. Air fry at 350°F (175°C) for 12–13 minutes, flipping halfway.
• For extra crispiness, cook 1–2 minutes longer.
• In a wok or large pan, heat a small splash of

  oil over medium heat.
• Add garlic, ginger, and chili flakes and cook 10–15 seconds until fragrant.
• Add orange juice, honey, rice vinegar, soy sauce, and orange zest. Bring to a gentle simmer.
• Mix cornstarch and water to form a slurry. Slowly whisk it into the sauce and simmer until thick and glossy.
• Taste and adjust if needed: More vinegar for brightness, More honey for sweetness, Pinch of salt if needed.
• Add the crispy chicken to the sauce and toss until evenly coated.
• Serve immediately and garnish with sliced green onions and sesame seeds.
• Enjoy!

Notes

• Fresh orange juice gives the best flavor, but bottled works in a pinch.

• If the sauce thickens too much, add 1–2 tablespoons water to loosen it.

• Great served over steamed rice, fried rice, or noodles.

• The orange sauce is versatile — try it with shrimp, tofu, or stir-fried vegetables.

• If making ahead, keep the chicken and sauce separate and toss together just before serving to keep the chicken crispy.

• A small splash of soy sauce or rice vinegar can brighten the sauce if reheating.

Storage

• Leftover chicken can be stored in the refrigerator for up to 3 days. Reheat in a skillet or air fryer to help bring back some crispiness.

• Leftover sauce can be stored in the refrigerator for up to 4 days and reheated gently in a saucepan.

 

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Keyword Chicken, Crispy Orange Chicken, Easy Recipes, Fried Chicken, Orange, Orange Chicken, Orange sauce

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