Go Back
Print Pin

Best Crispy Orange Chicken Recipe

This Crispy Orange Chicken is a classic dish made with crispy fried chicken pieces tossed in a tangy, sweet, and slightly spicy orange sauce. It’s a homemade version of the popular takeout dish, and it's sure to become a favorite in your home. The crunchy chicken combined with the citrusy sauce creates the perfect balance of flavor that everyone will love!

Equipment

  • Large bowl (for marinating and coating the chicken)
  • Shallow dish (for the flour mixture)
  • Large frying pan or deep fryer
  • Tongs or slotted spoon
  • Small saucepan (for the sauce)
  • Paper towels (for draining the fried chicken)

Ingredients

  • For the Chicken:
  • 1 lb boneless skinless chicken breast or thighs cut into bite-sized pieces
  • 1 cup buttermilk or regular milk
  • 1 egg
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground ginger
  • Salt and pepper to taste
  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • ½ teaspoon baking powder optional for extra crispiness
  • Vegetable oil for frying
  • For the Orange Sauce:
  • 1 cup fresh orange juice about 2-3 oranges
  • ½ cup sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar or white vinegar
  • 1 tablespoon cornstarch mixed with 2 tablespoons water for thickening
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon garlic minced
  • 1 teaspoon chili paste or sriracha optional, for heat
  • 1 teaspoon sesame oil optional
  • Zest of one orange optional for extra citrus flavor

Instructions

  • Prepare the Chicken:
  • In a large bowl, whisk together the buttermilk (or regular milk), egg, garlic powder, onion powder, ground ginger, salt, and pepper.
  • Add the chicken pieces to the marinade, and let them sit for at least 30 minutes (or up to 2 hours in the fridge for more flavor).
  • Coat the Chicken:
  • In a shallow dish, mix the flour, cornstarch, baking powder (optional), and a pinch of salt.
  • Once the chicken has marinated, remove it from the buttermilk mixture and coat the chicken pieces evenly in the flour mixture. Press gently to make sure the chicken is well-coated. Shake off any excess flour.
  • Fry the Chicken:
  • Heat about 2 inches of vegetable oil in a large frying pan over medium-high heat, or use a deep fryer if you have one.
  • Once the oil is hot (around 350°F or 175°C), fry the chicken pieces in batches, being careful not to overcrowd the pan. Fry for about 4-5 minutes or until the chicken is golden brown and crispy. Remove the chicken from the oil and place it on a paper towel-lined plate to drain any excess oil.
  • Make the Orange Sauce:
  • In a small saucepan, combine the fresh orange juice, sugar, soy sauce, rice vinegar, grated ginger, garlic, and chili paste or sriracha (if using). Stir everything together and bring to a simmer over medium heat.
  • Let the sauce simmer for about 4-5 minutes until it begins to thicken slightly.
  • In a small bowl, mix the cornstarch and water to make a slurry. Gradually add this to the sauce while stirring constantly to avoid lumps. Continue to cook for another 1-2 minutes until the sauce has thickened to your desired consistency.
  • Taste the sauce and adjust the seasoning if needed. If you like more heat, you can add more chili paste or sriracha.
  • Combine the Chicken and Sauce:
  • Once the chicken is fried and the sauce is ready, add the crispy chicken pieces to a large bowl.
  • Pour the orange sauce over the chicken and toss to coat evenly. If you like, you can garnish with orange zest or sesame seeds for added flavor and texture.
  • Serve:
  • Serve the crispy orange chicken over steamed white rice, or alongside some stir-fried vegetables. It’s perfect for a weeknight dinner or as part of a larger spread for a special occasion.