Description

Crispy golden chicken tossed in a sweet, tangy, sticky orange glaze — this Crispy Orange Chicken recipe tastes just like your favorite takeout, only fresher and better. It’s quick to make, absolutely addictive, and perfect for weeknight dinners or special occasions.

Ingredients

For the Chicken:

250 g boneless chicken thighs or breast, cut into bite-size pieces

1 cup cornstarch

1 egg

2–3 tbsp water

½ tsp grated ginger

1 tsp grated garlic

½ tsp crushed chili flakes (optional)

1 tbsp vegetable oil (for sauce)

Oil for frying (peanut, canola, or sunflower oil)

1 tsp orange zest

Spring onion and toasted sesame seeds, for garnish

For the Marinade:

1 tbsp light soy sauce

1 tsp sesame oil

1 tsp garlic paste

¼ tsp baking soda

¼ tsp white pepper

For the Orange Sauce:

3 tbsp freshly squeezed orange juice

2 tbsp light soy sauce

2 tbsp brown sugar (or honey/white sugar)

½ cup chicken or vegetable stock (or water)

1 tsp cornstarch

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Instructions

Marinate the Chicken:
In a bowl, combine the chicken pieces with soy sauce, sesame oil, garlic paste, white pepper, and baking soda. Mix well and let it marinate for at least 15 minutes, or longer if time allows.
Prepare the Orange Sauce:
In a small bowl, whisk together orange juice, soy sauce, sugar (or honey), stock, and cornstarch until smooth. Set aside.
Make the Batter:
Beat the egg in a large bowl. Add cornstarch and 2–3 tablespoons of water, whisking until you get a thick, smooth batter. Add the marinated chicken and mix until evenly coated.
Fry the Chicken:
Heat oil to 350°F (177°C) in a deep pan. Fry the chicken pieces in batches until golden and crispy, about 3–4 minutes per batch. Remove and drain on a rack or paper towel.
Cook the Sauce:
In a clean wok or large skillet, heat 1 tablespoon of oil over medium heat. Add ginger and garlic, stirring for 15 seconds until fragrant. Add chili flakes (optional), then pour in the prepared orange sauce. Stir continuously until it thickens and becomes glossy.
Combine and Serve:
Add the crispy chicken to the sauce and toss until well coated. Stir in orange zest, then remove from heat.
Garnish & Enjoy:
Sprinkle with toasted sesame seeds and chopped spring onions. Serve immediately over steamed rice or noodles.

Notes

Crispier Texture: For extra crunch, double-fry the chicken. After the first fry, let it rest for a few minutes, then fry again for 1–2 minutes.
Sweetness Control: Adjust sugar or honey based on your sweetness preference.
Storage: Leftovers can be stored in an airtight container for up to 2 days in the fridge. Reheat in a pan to keep the chicken crisp.
Vegetarian Option: Substitute chicken with crispy tofu or cauliflower florets.

Prep Time: 20 min
Cook Time: 15 min
Cuisine: American , Chinese