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Crispy Homemade Orange Chicken Recipe

Crispy bite-size chicken pieces coated in a glossy homemade orange sauce made with fresh orange juice, zest, soy sauce, brown sugar, garlic, and ginger. Sweet, tangy, citrusy, and perfect served over warm rice.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course: Dinner
Cuisine: American, Chinese
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1½ pounds boneless, skinless chicken thighs or chicken breasts
  • 1 cup cornstarch
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Vegetable or canola oil, for frying
For the Orange Sauce
  • ¾ cup fresh orange juice
  • 1 tablespoon fresh orange zest
  • ¼ cup soy sauce
  • ⅓ cup brown sugar
  • 2 tablespoons rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
For the Cornstarch Slurry
  • 1 tablespoon cornstarch
  • 2 tablespoons water
For Garnish
  • Sliced green onions
  • Sesame seeds
  • Extra orange zest, optional

Equipment

  • Deep skillet or wok
  • Mixing bowls
  • Shallow bowl
  • Whisk
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Tongs or slotted spoon
  • Wire cooling rack
  • Baking sheet
  • Kitchen thermometer, optional

Method
 

  1. Pat the chicken dry and cut it into roughly 1-inch pieces.
  2. Add ½ teaspoon salt and ¼ teaspoon black pepper, tossing until evenly seasoned.
  3. Toss the pieces in 1 cup cornstarch until fully coated. Shake away excess and rest for 5 minutes.
  4. Whisk orange juice, orange zest, soy sauce, brown sugar, rice vinegar, garlic, and ginger together. Keep the cornstarch slurry separate.
  5. Add about 1½ inches of oil to a deep skillet or wok and heat to 350°F (175°C).
  6. Cook in 2–3 batches for about 4–6 minutes per batch, turning occasionally. Chicken should be golden and reach 165°F (74°C) internally.
  7. Transfer the cooked pieces to a wire rack and drain for 3–5 minutes.
  8. Bring the orange mixture to a gentle simmer for 2–3 minutes. Whisk the slurry again, stir it into the sauce, and cook another 1–2 minutes until glossy.
  9. Add the crispy chicken to the sauce and toss gently for 30–60 seconds.
  10. Remove from the heat, garnish with sliced green onions and sesame seeds, and serve immediately.

Notes

  • Chicken thighs: Best for a juicier result and more forgiving during frying.
  • Chicken breasts: Work well but can dry out faster, so avoid overcooking.
  • Keep the oil hot: Aim for 350°F (175°C). Cooler oil can make the coating greasy.
  • Don't overcrowd: Frying in batches helps maintain the oil temperature and crisp texture.
  • Fresh citrus: Fresh orange juice and zest give the sauce a brighter orange flavor.
  • For extra crispness: Keep the sauce and fried chicken separate until you are ready to serve.
  • Sauce too thick? Add orange juice or water 1 tablespoon at a time.
  • Sauce too thin? Simmer for another 30–60 seconds before adding more slurry.
  • Add some heat: Red pepper flakes or chili flakes can be added to the sauce for a spicy variation.