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Crispy Orange Chicken

A pile of crispy, glazed orange chicken pieces on a white plate, glistening in the sunlight.
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Make a takeout-style crispy orange chicken with a sweet and tangy glaze. This recipe offers options for chicken thigh or breast and can be shallow-fried, baked, or air-fried for a quick weeknight meal.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs, beaten
  • Vegetable oil for frying (if shallow-frying)
  • For the Sauce:
  • 1 cup orange juice, fresh squeezed preferred
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup packed brown sugar
  • 2 tablespoons honey
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon orange zest
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • Optional Garnish:
  • Sesame seeds
  • Sliced green onions

Instructions

  1. Prepare the chicken: In a bowl, combine flour, cornstarch, salt, and pepper. In a separate bowl, whisk the eggs. Dip each chicken piece into the egg, then dredge in the flour mixture, ensuring it’s fully coated.
  2. Cook the chicken:
  3. Shallow-fry: Heat about 1 inch of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Fry chicken in batches for 3-4 minutes per side, until golden brown and cooked through. Drain on paper towels.
  4. Bake: Preheat oven to 400°F (200°C). Place coated chicken on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway, until golden and cooked through.
  5. Air-fry: Preheat air fryer to 390°F (195°C). Place chicken in a single layer in the air fryer basket. Cook for 12-15 minutes, shaking the basket halfway, until golden and cooked through.
  6. Make the sauce: In a saucepan, combine orange juice, soy sauce, rice vinegar, brown sugar, honey, ginger, garlic, and orange zest. Bring to a simmer over medium heat, stirring until sugar dissolves.
  7. Thicken the sauce: Whisk in the cornstarch slurry. Continue to simmer, stirring constantly, until the sauce thickens and becomes glossy, about 2-3 minutes.
  8. Combine: Add the cooked chicken to the saucepan with the sauce. Toss gently to coat each piece evenly.
  9. Serve: Serve immediately, garnished with sesame seeds and sliced green onions if desired. This dish pairs well with steamed rice.

Notes

  • For extra crispy chicken, ensure the chicken is well-coated with the flour mixture and don’t overcrowd the pan when frying.
  • If using chicken breast, be careful not to overcook to prevent dryness.
  • Adjust sweetness and tanginess by modifying the brown sugar and rice vinegar amounts.
  • This recipe is a great alternative to meal planning for busy weeknights.

Nutrition

Find it online: https://blissbatter.com/orange-chicken-crispy-quick-bliss/