Name: Crispy Orange Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Chinese-American
Ingredients: 2 boneless skinless chicken breasts, cut into bite-sized pieces; 1/2 cup cornstarch; 2 eggs, beaten; 1/2 cup all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon black pepper; Oil for frying; 3/4 cup orange juice; 1/4 cup sugar; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 tablespoon cornstarch; 1 teaspoon orange zest; 2 cloves garlic, minced; 1/2 teaspoon ginger, minced; 1 tablespoon ketchup

Jump to Recipe·Print Recipe

I make this Crispy Orange Chicken whenever I want a comforting dinner that feels just as satisfying as restaurant takeout. The chicken turns perfectly golden and crunchy, while the orange sauce adds the ideal balance of sweetness, tanginess, and fresh citrus flavor. I love serving it over warm rice or alongside steamed vegetables for a complete and delicious meal.

Crispy Orange Chicken

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

2 boneless skinless chicken breasts, cut into bite-sized pieces

½ cup cornstarch

2 eggs, beaten

½ cup all-purpose flour

½ teaspoon salt

½ teaspoon black pepper

Oil for frying

For the Sauce:

¾ cup orange juice

¼ cup sugar

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon cornstarch

1 teaspoon orange zest

2 cloves garlic, minced

½ teaspoon ginger, minced

1 tablespoon ketchup

Directions

I season the chicken pieces with salt and black pepper in a medium bowl.

I coat each chicken piece in cornstarch, dip it into the beaten eggs, and then cover it evenly with flour.

I heat oil in a deep pan over medium-high heat and fry the chicken in batches for about 4–5 minutes until golden brown and crispy. I transfer the cooked chicken to paper towels to drain excess oil.

In a saucepan, I combine the orange juice, sugar, soy sauce, rice vinegar, ketchup, garlic, ginger, and orange zest. I bring the mixture to a gentle simmer over medium heat.

I mix the cornstarch with a small amount of water to create a slurry, then stir it into the sauce. I cook the sauce until it thickens and becomes glossy.

I add the crispy chicken to the sauce and toss everything together until the chicken is fully coated.

I serve the orange chicken immediately over rice or with vegetables.

Servings and timing

Servings: 4 servings

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Calories: 420 kcal per serving

Variations

I sometimes add red pepper flakes or sriracha when I want a spicy version with extra heat. For a lighter option, I bake or air-fry the chicken instead of deep frying it. I also like adding broccoli, snap peas, or bell peppers to make the meal more colorful and filling. If I want a slightly sweeter sauce, I use a little honey instead of part of the sugar.

Storage/Reheating

I store leftover orange chicken in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it in a skillet over medium heat so the sauce stays glossy and the chicken keeps some crispiness. I can also reheat it in the oven or air fryer for better texture. I avoid microwaving too long because the coating can become soft.

FAQs

Can I use chicken thighs instead of chicken breasts?

I can absolutely use boneless chicken thighs if I want juicier and more flavorful meat. They work very well with the crispy coating and orange sauce.

Can I make the sauce ahead of time?

I like making the sauce a day in advance and storing it in the refrigerator. When I am ready to cook, I simply reheat it and toss it with freshly cooked chicken.

How do I keep the chicken crispy?

I fry the chicken in batches so the pan does not become overcrowded. I also wait to toss the chicken in the sauce until just before serving.

Can I make this recipe less sweet?

I reduce the sugar slightly or add extra rice vinegar if I want a tangier and less sweet sauce.

What should I serve with orange chicken?

I enjoy serving it with steamed jasmine rice, fried rice, noodles, or stir-fried vegetables for a complete meal.

Conclusion

I love how this Crispy Orange Chicken delivers restaurant-style flavor with simple homemade ingredients. The crunchy chicken paired with the sweet and citrusy sauce creates a meal that always feels comforting and satisfying. Whether I make it for a quick weeknight dinner or a fun family meal, this recipe always becomes a favorite at the table.

📖 Recipe:

Crispy Orange Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 35 minutes
Yield: 4 servings
Diet: Halal

Print Recipe

Description

This Crispy Orange Chicken features golden fried chicken tossed in a glossy sweet and tangy orange sauce. It delivers restaurant-style flavor with fresh citrus taste and crunchy texture in every bite.

Instructions

Season the chicken pieces with salt and black pepper in a medium bowl.
Coat each chicken piece in cornstarch, dip into the beaten eggs, then coat evenly with flour.
Heat oil in a deep pan over medium-high heat and fry the chicken in batches for 4 to 5 minutes until golden brown and crispy. Transfer to paper towels to drain excess oil.
In a saucepan, combine the orange juice, sugar, soy sauce, rice vinegar, ketchup, garlic, ginger, and orange zest. Bring to a gentle simmer over medium heat.
Mix the remaining cornstarch with a small amount of water to create a slurry, then stir it into the sauce. Cook until the sauce thickens and becomes glossy.
Add the crispy chicken to the sauce and toss until evenly coated.
Serve immediately over rice or alongside steamed vegetables.