Orange chicken brings together everything that makes a takeout dinner so satisfying: crispy chicken, a glossy sauce, and that balance of sweet, tangy, and a little spicy. Making it at home means you can serve it fresh from the pan, while the coating still has its crunch. Spoon it over fluffy rice, drizzle on a little extra sauce, and you have a comforting dinner worth gathering around the table for.

Recipe

Orange Crispy Chicken

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Making it at home means you can serve it fresh from the pan, while the coating still has its crunch. Spoon it over fluffy rice, drizzle on a little extra sauce, and you have a comforting dinner worth gathering around the table for.

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Ingredients

Chicken
2 pounds boneless, skinless chicken breasts, thighs, or a combination
3 eggs
1/2 cup all-purpose flour
1/2 cup cornstarch
Vegetable oil, for frying

Orange Sauce

1 cup orange juice
1/2 cup granulated sugar
1/2 teaspoon garlic powder or 2 garlic cloves, minced
1/4 teaspoon red pepper flakes
1/2 teaspoon minced fresh ginger
2 tablespoons soy sauce
2 tablespoons rice vinegar
Cornstarch Slurry
2 tablespoons water
1 tablespoon cornstarch

Instructions

Prepare the orange sauce.
In a saucepan over medium heat, combine the orange juice, sugar, garlic, red pepper flakes, ginger, soy sauce, and rice vinegar. Stir and bring to a gentle simmer, cooking for about 3 minutes.
Thicken the sauce.
In a small bowl, stir together the water and 1 tablespoon cornstarch until smooth. Slowly stir this mixture into the simmering sauce.
Reduce the heat to low and cook for 3–5 minutes, stirring frequently, until thick and glossy. Remove from the heat and set aside.
Prepare the chicken.
Cut the chicken into evenly sized, bite-size pieces. Pat dry with paper towels.
In one bowl, whisk the eggs until combined. In a separate bowl, mix the flour and 1/2 cup cornstarch.
Coat the chicken.
Dip each piece of chicken into the eggs, letting the excess drip off. Toss in the flour mixture until evenly coated, then shake off any excess.
Fry in batches.
Pour about 2 inches of vegetable oil into a deep, heavy pot, leaving plenty of room above the oil. Heat to 350°F.
Carefully add the chicken in small batches without crowding the pot. Fry for approximately 4–6 minutes, turning as needed, until golden and cooked through. The center of the chicken should reach 165°F.
Transfer to a wire rack set over a baking sheet. Allow the oil to return to 350°F between batches.
Toss and serve.
Gently rewarm the orange sauce if needed. Toss the cooked chicken with the sauce just before serving, coating each piece evenly. Serve immediately over rice.

Connie’s notes

Cut evenly. Similar-sized chicken pieces cook at the same rate.
Choose your texture. Chicken breasts give a leaner bite, while thighs stay especially juicy.
Use a thermometer. Keeping the oil around 350°F helps the coating crisp without browning too quickly.
Fry in small batches. Overcrowding lowers the oil temperature and can leave the coating greasy.
Drain on a rack. This allows steam to escape so the bottoms stay crisp.
Adjust the heat. Reduce the red pepper flakes for a milder sauce or add a little more for extra spice.
Add orange zest if desired. A little finely grated zest gives the sauce a stronger orange aroma.
Sauce just before serving. The coating softens as it sits in the sauce, so combine them at the last minute.
Loosen a thick sauce. If it thickens too much while cooling, stir in a small splash of water or orange juice.