Name: Crispy Orange Chicken Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Chinese-American
Ingredients: 4 boneless chicken breasts, chopped into bite-sized chunks; 3 large eggs; ⅓ cup cornstarch; ⅓ cup all-purpose flour; 1 tsp salt; ½ tsp ground black pepper; Cooking oil for frying (enough for 2-3 inches deep in pot); 1 cup orange juice (freshly squeezed or store-bought); ½ cup honey; 2 Tbsp white vinegar; 2 Tbsp soy sauce; 1 Tbsp orange zest (from 1 orange); ½ tsp garlic powder; ½ tsp ginger powder; ½ tsp paprika; ¼ tsp red pepper flakes; ½ Tbsp cornstarch mixed with 1 Tbsp warm water (slurry); Pinch of red pepper flakes; Chopped green onions

Jump to Recipe

Introduction

Orange Chicken is a delightful combination of crispy fried chicken bites coated in a tangy, sweet, and slightly spicy orange sauce. This easy-to-make dish brings restaurant-quality flavors right to your home kitchen. Perfect served over rice for a comforting meal.

A close-up view of golden brown fried cauliflower pieces coated in a glossy orange sauce, arranged in a white bowl. The cauliflower pieces are rough and crispy with an uneven texture, covered in a sticky, slightly shiny sauce. Small green scallion slices are scattered evenly on top, adding pops of bright green color. Tiny red chili flakes are sprinkled lightly across the dish for extra detail. The background is a white marbled texture, softly blurred to keep focus on the vibrant cauliflower. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless chicken breasts, chopped into bite-size chunks
3 large eggs
⅓ cup cornstarch
⅓ cup all-purpose flour
1 tsp salt
½ tsp ground black pepper
Cooking oil for frying
1 cup orange juice
½ cup honey
2 Tbsp white vinegar
2 Tbsp soy sauce
1 Tbsp orange zest
½ tsp garlic powder
½ tsp ginger powder
½ tsp paprika
¼ tsp red pepper flakes
½ Tbsp cornstarch (for sauce thickening)

Instructions

Step 1: Chop the chicken breasts into bite-sized chunks. Zest one orange to get about 1 Tbsp of orange zest. Juice 2-3 oranges or use store-bought orange juice to make 1 cup.
Step 2: In one bowl, beat the eggs. In a separate bowl, combine the cornstarch, flour, salt, and pepper. Dip chicken pieces into the egg, then coat with the flour mixture, shaking off excess. Repeat until all chicken is coated.
Step 3: Heat 2 to 3 inches of cooking oil in a heavy-bottomed pot over medium-high heat until it reaches 350°F (use a thermometer). Fry the chicken in batches for 2-3 minutes until golden and crispy. Drain on paper towels.
Step 4: Mix ½ Tbsp cornstarch with 1 Tbsp warm water to create a slurry.
Step 5: In a medium saucepan, combine orange juice, honey, vinegar, soy sauce, orange zest, garlic powder, ginger powder, paprika, red pepper flakes, and the cornstarch slurry. Heat gently while stirring until the sauce thickens, about 2-3 minutes.
Step 6: Place the cooked chicken in a large bowl. Pour the sauce over and toss until evenly coated.
Step 7: Optionally, sprinkle extra red pepper flakes and chopped green onions on top. Serve with rice and enjoy!

Tips & Variations

For extra crispiness, double coat the chicken by dipping in egg and flour mixture twice before frying.
Use fresh orange juice for the best flavor, but bottled juice works in a pinch.
Add chopped bell peppers or broccoli to the sauce for a vegetable boost.
Adjust red pepper flakes to suit your preferred spice level.

Storage

Store leftover orange chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat to keep the chicken crispy, or microwave briefly if preferred. The sauce may thicken upon standing; add a splash of water when reheating if needed.

How to Serve

A close-up of a white bowl filled with golden, crispy coated pieces of popcorn cauliflower covered in a glossy orange sauce. The cauliflower pieces are small and irregular in shape, coated with a crunchy texture and specks of red chili flakes scattered on top. Bright green slices of fresh scallions are spread evenly over the cauliflower, adding contrasting color and freshness. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work well and offer a juicier texture. Chop them into bite-sized pieces just like the breasts and follow the same coating and frying steps.

Is this recipe gluten-free?

Not as written, since it uses all-purpose flour. To make it gluten-free, substitute the flour with a gluten-free flour blend or extra cornstarch.