Crispy Orange Chicken
Crispy orange chicken is a crunchy, saucy weeknight hero that combines lightly breaded chicken bites with a bright, sticky citrus glaze, perfect for families or date nights.
Ingredients
For the chicken
- 1 lb boneless, skinless chicken breasts Cut into bite-sized pieces (substitute boneless thighs for moister results).
- 1 cup all-purpose flour For a light crust. Gluten-free: try 3/4 cup rice flour + 1/4 cup cornstarch.
- pinch salt Mixed into the flour.
- 2 large eggs Beaten, for binding.
- 1/4 cup vegetable oil For frying. Use a neutral oil with a high smoke point.
For the sauce
- 1/2 cup fresh orange juice Fresh tastes brighter than bottled.
- 3 tbsp low-sodium soy sauce Balances the sweetness.
- 2 tbsp sugar Adjust to taste or swap for honey or maple syrup.
- 3 cloves garlic Minced, for savory depth.
- 1/2 tsp ginger powder Or 1 tsp fresh grated ginger.
Instructions
Preparation
- Pat chicken pieces dry with paper towels to help the coating stick.
- In one bowl combine flour and a pinch of salt. In a second bowl beat the two eggs.
- Dip each piece into the egg, letting excess drip off. Dredge thoroughly in the flour until evenly coated.
Frying
- Heat oil in a large skillet over medium-high heat until shimmering — about 350°F.
- Fry chicken in a single layer without crowding. Cook for 4–5 minutes per side, turning once, until golden brown. Let oil return to temperature between batches.
- Transfer fried pieces to a wire rack set over a baking sheet or to paper towels to keep the crust crisp.
Making the sauce
- In a small saucepan combine orange juice, soy sauce, sugar, minced garlic, and ginger powder. Bring to a low simmer and cook for about 4–5 minutes until slightly thickened and glossy.
Finishing
- Add hot fried chicken to the saucepan or pour sauce over chicken in a large bowl. Toss gently until each piece is well-coated.
- Serve immediately over rice or noodles for the crispiest result.
Notes
Store leftover chicken and sauce in an airtight container for up to 3–4 days. Use a wire rack instead of paper towels to avoid steaming the underside of the chicken. For more crunch, double-dredge or add cornstarch to the flour.