If you’re craving something that perfectly balances tangy sweetness with irresistible crunch, you have to try this Crispy Orange Chicken recipe. It’s that magical dish where tender chicken bites meet a luscious, citrusy sauce that clings to every piece, creating a harmony of flavors and textures that will have you daydreaming about leftovers even before the meal is finished. Trust me, once you make this, Crispy Orange Chicken might just become your new go-to for dinner, impressing friends and satisfying family all at once.

Crispy Orange Chicken Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are simple but absolutely essential to achieving that perfect balance of crispy texture and vibrant flavor. Each one plays a starring role, whether contributing to the crunch, the savory undertones, or the bright orange kick that defines this dish.

250 g Boneless chicken thigh/breast: Choose thigh for juicier bites or breast for leaner texture; either works beautifully here.

1 cup Corn flour (starch): The secret to that perfect crispy coating that stays crunchy even after tossing in sauce.
1 egg: Helps bind the batter so the corn flour clings tightly to the chicken pieces.

2-3 tbsp water: Adjusts batter to just the right thickness for coating the chicken evenly.
½ tsp Grated ginger: Adds a fresh, zesty warmth in both marinade and sauce.

1 tsp Grated garlic: Brings savory depth to every bite without overpowering.
½ tsp Crushed chilli flakes (optional): For a little spicy kick that you can adjust to your taste.
Spring onion for garnish: Adds color and a mild onion freshness to finish.

Toasted sesame seeds for garnish: Adds nutty crunch and beautiful visual appeal.
1 tbsp Vegetable oil: Used for stir-frying aromatics and building the sauce base.
Oil for frying (Peanut/Canola/Sunflower or any neutral flavor vegetable oil): You’ll want a neutral oil with a high smoke point for perfectly fried chicken.

1 tsp Orange Zest: The magic citrus oils here amplify the orange flavor beautifully.
3 tbsp Orange Juice (fresh squeeze): Fresh juice gives vibrant natural sweetness and brightness.
2 tbsp Light soy sauce: Adds umami and balances the sweetness.

2 tbsp Brown Sugar (or white sugar/honey): Sweetens and helps caramelize the sauce perfectly.
½ cup Chicken/vegetable stock (or water): Keeps the sauce saucy but balanced, enhancing richness.
1 tsp Corn starch (flour): Thickens the sauce so it clings gloriously to the chicken.

1 tsp Light soy sauce: Additional depth and slight saltiness in the sauce mix.
1 tsp Sesame oil: Just a hint to round out the flavors with a subtle nuttiness.
1 tsp Garlic paste (finely grated): Boosts that irresistible garlic aroma in the sauce.

¼ tsp Baking soda: Helps tenderize the chicken and create a light, crisp crust.
¼ tsp White pepper: Adds subtle heat and earthy flavor without harshness.

How to Make Crispy Orange Chicken

Step 1: Prep the Chicken

Start by cutting your chicken into small, bite-sized pieces—this ensures every piece cooks evenly and gets coated perfectly in the sauce later. Combine the chicken with the marinade ingredients which include grated ginger, garlic, baking soda, white pepper, and light soy sauce. Letting it rest allows the flavors to seep in and tenderizes the chicken, setting the stage for mouthwatering results.

Step 2: Whisk the Batter

Next, beat one egg in a large bowl and add your cup of corn flour along with 2 to 3 tablespoons of water. Whisk this into a thick, smooth batter that will cling beautifully to each chicken piece. This batter is key to achieving that coveted, golden crispy exterior you want in your Crispy Orange Chicken.

Step 3: Coat and Fry

Dip the marinated chicken pieces into the batter, ensuring each bite is thoroughly covered. Heat your frying oil to around 350°F and test it with a wooden chopstick—the steady bubbling indicates it’s hot enough. Fry the chicken pieces in batches until they become golden brown and super crispy. Transfer them to a wire rack or paper towels to drain excess oil while you prepare the sauce.

Step 4: Make the Orange Sauce

Warm 1 tablespoon of vegetable oil in a wok or large skillet over medium heat, then add finely chopped garlic and ginger. Stir quickly to release their fragrance without burning. Toss in the optional crushed chili flakes for a touch of heat. Pour in your prepared orange sauce mixture—fresh orange juice, zest, soy sauce, brown sugar, chicken stock, garlic paste, sesame oil, and cornstarch—and stir continuously. Let it simmer until the sauce thickens to a glossy consistency that will coat the chicken like a dream.

Step 5: Combine and Garnish

Once your sauce is perfectly thick and shiny, add the fried chicken pieces back into your wok and toss them gently but thoroughly until every piece is generously coated with sauce. The final touch is just as exciting as the process: sprinkle freshly chopped spring onions, toasted sesame seeds, and even a few bright orange wedges for that extra splash of color and flavor vibrancy.

How to Serve Crispy Orange Chicken

Garnishes

Spring onions and toasted sesame seeds aren’t just pretty—they add a fresh crunch and subtle nuttiness that elevates the dish’s texture and flavor. The orange wedges aren’t just decorative; squeezing a bit of fresh orange juice over before eating brightens every bite and layers in natural citrus sweetness that balances the savory.

Side Dishes

Crispy Orange Chicken pairs wonderfully with a variety of sides. Fluffy steamed rice or fragrant jasmine rice is a classic and lets the flavors shine. For a veggie boost, lightly sautéed bok choy or snap peas bring crunch and a pop of green freshness. If you want to get creative, pair it with fried rice or even noodles dressed lightly in sesame oil and scallions.

Creative Ways to Present

For a dinner party or casual weekend feast, present your Crispy Orange Chicken on a large platter garnished with extra orange slices and a sprinkle of sesame seeds. For family meals, serve it family-style in a big bowl with separate bowls of rice and veggies nearby, inviting everyone to dig in and customize their plate. Turning it into lettuce wraps is a fun twist that adds brightness and crunch, making the meal feel lighter but just as exciting.

Make Ahead and Storage

Storing Leftovers

Store any leftover Crispy Orange Chicken in an airtight container in the refrigerator. It stays good for up to three days, but the crispy texture will soften a bit as the sauce soaks in overnight, which makes it perfect for reheating in a pan to revive some crunch.

Freezing

This dish freezes well for up to one month. For best results, freeze the fried chicken pieces and the sauce separately. When you’re ready to eat, thaw overnight in the fridge, then reheat them individually before tossing everything together to maintain that signature crispiness.

Reheating

To bring your Crispy Orange Chicken back to life, reheat in a hot skillet over medium heat, stirring gently to re-coat with any sauce and revive the crisp coat. Avoid microwaving if you want to keep the texture; however, if needed, zap briefly and then finish in a skillet for best results.

FAQs

Can I use chicken breast instead of thigh?

Absolutely! Chicken breast can be used if you prefer leaner meat, but thighs tend to stay juicier and more tender, especially after frying and soaking in the sauce.

Is it possible to make this gluten-free?

Yes! Just swap the corn flour with a gluten-free cornstarch and ensure your soy sauce is labeled gluten-free—tamari is a great alternative.

How spicy is the dish?

The recipe includes optional crushed chili flakes, so you can control the heat level to your preference, from mild to moderately spicy.

Can I prepare the sauce ahead of time?

Definitely! The orange sauce can be mixed and stored in the fridge a day before. Just cook it fresh when ready to serve for best aroma and texture.

What oil is best for frying?

Use a neutral oil with a high smoke point such as peanut, canola, or sunflower oil to get that perfect crisp without imparting unwanted flavors.

Final Thoughts

I can’t recommend this Crispy Orange Chicken enough—it’s like a little celebration in every bite with its crispy texture and bright, tangy sauce. Whether you’re cooking for a crowd or treating yourself to a special meal, this recipe delivers big flavor with approachable steps. Go ahead and try it; I promise it will become your new favorite weeknight delight!

Crispy Orange Chicken Recipe

★★★★★

5 from 15 reviews

Author: Lila
Total Time: 35 minutes
Yield: 3–4 servings 1x

Diet: Halal

Print Recipe

Description

This Crispy Orange Chicken recipe features tender chicken pieces coated in a flavorful batter, fried to golden perfection, and tossed in a tangy, sweet orange sauce. Garnished with toasted sesame seeds and fresh spring onions, this dish offers a perfect balance of crispy texture and vibrant citrus flavor, ideal for a satisfying homemade meal.

Instructions

Prepare the Chicken: Cut the boneless chicken into small bite-sized pieces to ensure even cooking and a crisp texture when fried.
Marinate the Chicken: In a mixing bowl, combine the chicken pieces with baking soda, white pepper, garlic paste, grated ginger, grated garlic, and crushed chilli flakes if using. Mix well and set aside to marinate, allowing the flavors to infuse the meat.

Make the Orange Sauce: In a small bowl, mix freshly squeezed orange juice, light soy sauce, brown sugar, chicken or vegetable stock, corn starch, additional light soy sauce, sesame oil, grated ginger, grated garlic, and crushed chilli flakes. Stir well and set aside, ready to cook later.
Prepare the Batter: Beat one egg in a large mixing bowl, add one cup of corn flour and 2 to 3 tablespoons of water. Whisk thoroughly to create a thick, smooth batter that will coat the chicken evenly.
Coat the Chicken: Pour the marinated chicken pieces into the batter bowl. Mix well to ensure each piece is fully coated with the batter, which will provide a crispy crunch when fried.

Heat the Oil: Heat vegetable oil in a deep pan or fryer to approximately 350°F (175°C). You can test the temperature by dipping a wooden chopstick into the oil; if bubbles form steadily around it, the oil is ready.
Fry the Chicken: Carefully drop the battered chicken pieces into the hot oil in small batches, frying until they turn a crispy golden brown. Remove the cooked chicken and place on a cooling rack or paper towels to drain excess oil.
Sauté Aromatics: In a large wok or pan, heat one tablespoon of vegetable oil over medium heat. Add chopped ginger and garlic, stir for a few seconds, then add crushed chilli flakes and continue stirring for 10-15 seconds to release their flavors.

Cook the Sauce: Pour the prepared orange sauce mixture into the wok. Stir continuously until the sauce thickens and reduces by half, developing a glossy texture.
Combine Chicken and Sauce: Add the fried chicken pieces into the wok with the thickened sauce. Toss thoroughly to coat each piece evenly. Sprinkle one teaspoon of orange zest over the dish and toss again to incorporate the fresh citrus flavor.
Garnish and Serve: Transfer the glazed orange chicken to a serving plate. Garnish with chopped spring onions, toasted sesame seeds, and orange wedges for an added burst of freshness. Serve immediately and enjoy!

Notes

Ensure oil temperature is consistent during frying for crispy chicken; too low will make it soggy, too high will burn the exterior.
Use fresh orange juice and zest for the best vibrant citrus flavor in the sauce.
The batter should be thick enough to cling to the chicken; adjust water quantity accordingly.

You can substitute chicken stock with vegetable stock or water if preferred.
For a less spicy version, omit crushed chilli flakes from marinade and sauce.
To make this recipe gluten-free, use gluten-free soy sauce and corn starch verified gluten-free.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course

Method: Deep Frying and Stir-frying
Cuisine: Asian – Chinese-inspired

Nutrition

Serving Size: 1 cup (approx. 150g)

Calories: 350 kcal
Sugar: 12 g
Sodium: 650 mg

Fat: 15 g
Saturated Fat: 2.5 g
Unsaturated Fat: 10 g

Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 1.5 g

Protein: 25 g
Cholesterol: 75 mg

Keywords: Crispy Orange Chicken, Fried Chicken, Orange Chicken Recipe, Asian Chicken Dish, Sweet and Tangy Chicken