Crispy Orange Chicken
A bright, crunchy weeknight favorite that combines tender chicken with a golden crust and a sticky orange glaze, perfect for family dinners.
Ingredients
For the Chicken and Coating
- 1.5 pounds Boneless, skinless chicken thighs or breasts Thighs stay juicier; breasts are leaner.
- 1 cup Cornstarch Can swap for arrowroot for a gluten-free option.
- 1/2 cup All-purpose flour Use gluten-free blend if needed.
- 2 Eggs, beaten Help the coating adhere.
- Salt and pepper Simple seasoning to enhance flavor.
- Vegetable oil (for frying) Neutral-tasting for high-heat cooking; use avocado oil as a healthier option.
For the Orange Glaze
- 1/2 cup Fresh orange juice Freshly squeezed brightens the flavor.
- 1 tablespoon Orange zest Adds a fragrant lift.
- 1/4 cup Soy sauce Add umami richness; use low-sodium if preferred.
- 2 tablespoons Rice vinegar Balances the sweetness with a subtle tang.
- 3 tablespoons Honey or brown sugar Caramelizes into a beautiful glaze; maple syrup works too.
- 2 cloves Garlic, minced Savory backbone.
- 1 teaspoon Ginger, grated Warms the sauce with a gentle spice.
- Red pepper flakes (optional) For a hint of heat.
Instructions
Preparation
- Cut chicken into bite-sized pieces and pat dry so the coating sticks beautifully.
- Place beaten eggs in one bowl, and mix cornstarch, flour, salt, and pepper in another.
Cooking
- Dredge chicken in the flour mix, dip in egg, then coat again for maximum crisp.
- Heat 1/2 inch of oil in a skillet over medium-high heat.
- Fry the chicken in batches until deep golden and crisp, about 3–4 minutes per side. Drain on a wire rack or paper towels.
- In a small saucepan, whisk together orange juice, zest, soy sauce, rice vinegar, honey, garlic, and ginger. Bring to a simmer and let it reduce until slightly thickened, about 5 minutes.
- Return the crispy chicken to the pan and pour the glaze over it. Toss gently until every piece is glossy and lacquered with orange flavor.
Serving
- Garnish with sliced green onions and sesame seeds if you like, and serve warm.
Notes
Storage: Store leftover chicken and glaze separately in airtight containers in the fridge for up to 3 days. To reheat, warm the chicken in a 375°F oven for 8–10 minutes to restore crispness, then drizzle with reheated glaze.