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To make delicious crispy orange chicken, gather these main ingredients: - 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces - 1 cup all-purpose flour - 1 large egg - 1/2 cup cornstarch - 1/2 teaspoon baking powder - Salt and pepper to taste - 1 cup orange juice (freshly squeezed for best flavor) - Zest of 1 orange - 1/4 cup honey - 2 tablespoons soy sauce - 1 tablespoon rice vinegar - 1 teaspoon grated ginger - 1 clove garlic, minced - 1/4 teaspoon red pepper flakes (optional, for spice) - Vegetable oil (for frying) These ingredients create the base of your dish. The chicken thighs are juicy and tender. The flour and cornstarch coat the chicken, giving it that perfect crunch. You will need a few kitchen staples to bring these flavors together: - Salt and pepper enhance the taste of the chicken. - Soy sauce adds a nice umami flavor. - Rice vinegar gives a hint of tanginess. - Honey balances the flavors with sweetness. Having these staples on hand makes cooking easier. They are common in many kitchens, so you might already have them. When you're ready to serve, consider these optional garnishes: - Sliced green onions add a pop of color and flavor. - Sesame seeds provide a nice crunch and visual appeal. Garnishes make your dish look fancy and inviting. They also add a little extra flavor that pairs well with the orange sauce. Enjoy your crispy orange chicken! {{ingredient_image_1}} Start with 1 pound of boneless, skinless chicken thighs. Cut them into bite-sized pieces. In a large bowl, mix 1 cup of all-purpose flour, 1/2 cup of cornstarch, 1/2 teaspoon of baking powder, salt, and pepper. This mix helps make the chicken crispy. In another bowl, beat 1 large egg. Dip each chicken piece into the egg, then coat it well in the flour mix. This double coating creates the crunch we all love. For the orange sauce, gather fresh ingredients. You need 1 cup of freshly squeezed orange juice and the zest of 1 orange. In a saucepan, combine the orange juice, orange zest, 1/4 cup of honey, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of grated ginger, and 1 clove of minced garlic. If you like spice, add 1/4 teaspoon of red pepper flakes. Heat this mix over medium heat. Bring it to a simmer and let it cook for 5-7 minutes. The sauce will thicken and smell amazing. Now it’s time to fry! Heat vegetable oil in a deep skillet or pot at medium-high heat. You need enough oil to cover the chicken pieces. Fry the chicken in batches for about 4-5 minutes per side. Look for a golden brown color. When done, remove the chicken and place it on paper towels to drain excess oil. Finally, toss the crispy chicken in the orange sauce until well-coated. Serve it hot, and enjoy! To make your chicken crispy, use a mix of flour and cornstarch. This blend gives a light and crunchy crust. Make sure to coat each piece evenly. When frying, the oil should be hot but not smoking. A deep skillet works best. Fry in small batches. This keeps the temperature steady and helps your chicken cook evenly. Use freshly squeezed orange juice and orange zest. They add bright flavor that bottled juice can't match. Grated ginger and minced garlic also boost the taste. If you like spice, add red pepper flakes for a kick. Fresh ingredients elevate your dish and make it special. One common mistake is overcrowding the pan. This cools the oil and makes the chicken soggy. Another mistake is skipping the seasoning. Salt and pepper in the flour mix are key for flavor. Don’t rush the sauce! Let it simmer until it thickens. This step builds richness in your dish. Pro Tips Use Fresh Orange Juice: For the best flavor in your sauce, always opt for freshly squeezed orange juice instead of bottled juice. Double Frying for Extra Crispiness: For an even crispier texture, consider frying the chicken pieces twice. The first fry cooks the chicken, and the second fry adds extra crunch. Adjust the Spice Level: If you prefer a milder dish, feel free to omit the red pepper flakes. Alternatively, increase the amount if you like it spicier! Let the Chicken Rest: After frying, let the chicken pieces rest on paper towels for a few minutes. This helps them retain their crispiness and prevents them from becoming soggy. {{image_2}} You can make this dish healthier by swapping out some ingredients. Use skinless chicken breast instead of thighs. It has less fat and still tastes great. You can also use whole wheat flour instead of all-purpose flour. This adds fiber and makes the dish more nutritious. For a lighter sauce, try using less honey or substituting it with agave syrup. Fresh orange juice is still key for flavor. If you want a kick, add more heat! Increase the red pepper flakes to suit your taste. You can also add sliced jalapeños to the sauce. This gives the dish extra spice and flavor. Another option is to mix in some Sriracha or chili garlic sauce with the orange sauce. The heat balances well with the sweetness of the orange. You can make this dish vegetarian or vegan easily. Replace the chicken with crispy tofu or tempeh. Cut it into bite-sized pieces and fry it the same way. Use plant-based egg substitutes to coat the tofu. For the sauce, ensure you use a vegan-friendly soy sauce. This way, you keep all the great flavors while making it suitable for all diets. To keep your crispy orange chicken fresh, store it in an airtight container. Let the chicken cool to room temperature before sealing. This helps prevent sogginess. Keep it in the fridge for up to three days. If you notice any excess sauce, place it in a separate container to avoid making the chicken mushy. If you want to save your orange chicken for later, freezing works well. First, let the chicken cool completely. Then, place it in a freezer-safe bag or container. You can freeze the chicken for up to three months. For best results, freeze the sauce separately. This keeps the chicken crispy when you reheat it. To reheat your orange chicken, use the oven or an air fryer. Preheat the oven to 375°F (190°C). Place the chicken on a baking sheet and cover it loosely with foil. Heat for about 10-15 minutes. This helps restore the crispiness. If using an air fryer, set it to 350°F (175°C) and cook for about 5-7 minutes. Enjoy your delicious meal again! The best chicken for orange chicken is boneless, skinless chicken thighs. Thighs stay juicy and tender, giving great flavor. They also fry up nicely, creating a crispy outer layer. If you prefer white meat, you can use chicken breasts. Just remember, they may dry out faster. Yes, you can make this recipe in advance. Prepare the chicken and the orange sauce ahead of time. Store the chicken in an airtight container in the fridge. Keep the sauce in a separate container. When you’re ready to eat, fry the chicken and toss it in the sauce. This way, you’ll have a quick, tasty meal. To adjust the sweetness of the sauce, you can add more or less honey. If you find it too sweet, add a splash of soy sauce or rice vinegar. This will balance the flavors. You can also use less orange juice for a less sweet sauce. Always taste as you go to find the right balance for you. We explored how to make crispy orange chicken, from ingredients to storage. You learned about key components, step-by-step cooking methods, and helpful tips to enhance your dish. Remember, using fresh ingredients boosts flavor, and avoiding common mistakes ensures success. You can even try variations like spicy or vegan options. This dish is simple, fun, and great for sharing. Enjoy your cooking and impress your family with this tasty meal!

Zesty Crispy Orange Chicken

A delicious and crispy chicken dish coated in a zesty orange sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup all-purpose flour
  • 1 large egg
  • 1 2 cornstarch
  • 1 2 teaspoon baking powder
  • to taste Salt and pepper
  • 1 cup orange juice
  • 1 zest of 1 orange
  • 1 4 cup honey
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated ginger
  • 1 clove garlic, minced
  • 1 4 teaspoon red pepper flakes
  • as needed Vegetable oil for frying
  • as needed Sliced green onions and sesame seeds for garnish

Instructions
 

  • In a large bowl, whisk together flour, cornstarch, baking powder, salt, and pepper.
  • In a separate bowl, beat the egg. Dip each piece of chicken into the egg, and then into the flour mixture, ensuring they are well-coated.
  • Heat vegetable oil in a deep skillet or pot over medium-high heat for frying. Fry the chicken pieces in batches until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.
  • In another saucepan, combine orange juice, orange zest, honey, soy sauce, rice vinegar, ginger, garlic, and red pepper flakes. Bring to a simmer and cook for about 5-7 minutes until the sauce thickens slightly.
  • Toss the crispy chicken pieces in the orange sauce until well-coated.
  • Serve the chicken immediately, garnished with sliced green onions and sesame seeds.

Notes

Use freshly squeezed orange juice for the best flavor.
Keyword chicken, crispy, fried, orange