A light sweet and bright fried chicken dish that kids and adults like. It gives the warm feel of takeout. It uses simple parts you may have at home. Try a small sweet bite after the meal like Best Ever copycat Lofthouse cookies to finish the night.
why make this recipe
This dish makes weeknight meals feel fun. It cooks fast and feeds a family. The sauce gives a bright orange taste that pairs well with rice. You can change the heat and sugar to fit your taste. For more ideas on simple sweet sides, see these caramel toffee crunch cake tips.
how to make Crispy Orange Chicken
I keep steps clear so you can cook with little fuss. First, cut and dry the chicken. Then coat and fry to get a crisp shell. Next, make the orange sauce in one pan. Toss the fried chicken in the sauce fast so the crisp stays. For make-ahead ideas that fit a busy night, read about make-ahead ideas.
Ingredients :
- 1 pound Boneless, Skinless Chicken Thighs (Use for juiciest texture.)
- 1 cup All-Purpose Flour (Light coating for crispiness.)
- 1/2 cup Cornflour (Cornstarch) (Adds extra crunch.)
- 1 teaspoon Salt (Essential for flavor.)
- 1/2 teaspoon Black Pepper (Adjust as per taste.)
- Oil for frying (Canola or vegetable oil.)
- 1/2 cup Fresh Orange Juice (Key for zesty flavor.)
- 1/4 cup Soy Sauce (Opt for low-sodium if desired.)
- 1/4 cup Sugar (Adjust to taste.)
- 2 tablespoons Rice Vinegar (Substitute with apple cider vinegar if needed.)
- 2 cloves Minced Garlic (Fresh is best for flavor.)
- 1 teaspoon Ginger Paste (Freshly grated can be an alternative.)
- 2 tablespoons Green Onions (For color and flavor.)
- 1 tablespoon Sesame Seeds (Optional for nutty flavor.)
You can change the sugar or soy to make the sauce less sweet or less salty. You can also add a small splash of the same sweet idea from this sweet sauce ideas page.
Directions :
- Cut the chicken into bite size pieces. Pat them dry with a paper towel.
- In a bowl mix the flour, cornflour, salt, and pepper.
- Toss the chicken in the dry mix until each piece gets a light coat.
- Heat oil in a pan to about 350°F (175°C). Fry in small batches. Cook until golden and crisp, about 4-6 minutes. Drain on paper towels.
- In a clean pan, add orange juice, soy sauce, sugar, rice vinegar, garlic, and ginger. Stir and heat on medium.
- Let the sauce boil for 2-3 minutes until it thickens a bit.
- Add the fried chicken to the pan. Toss quickly so the sauce coats each piece.
- Sprinkle green onions and sesame seeds on top.
For a sweet dessert after this meal, you might like a rich treat like chocolate caramel toffee cake.
how to serve Crispy Orange Chicken
Serve the chicken hot. Place it on white rice or steamed rice for a classic meal. Add steamed veggies on the side for color. Garnish with extra green onion and sesame seeds.
how to store Crispy Orange Chicken
Cool the chicken to room temp for no more than two hours. Put it in an airtight box. Store in the fridge up to 3 days. To reheat, warm in an oven at 350°F (175°C) for 8-10 minutes to keep it crisp. If you must microwave, use short bursts and then crisp in a hot pan.
tips to make Crispy Orange Chicken
- Dry the chicken well before you coat it. Dry meat gets more crisp.
- Fry in small batches so the oil stays hot.
- Do not cover the chicken after you add sauce. Covering makes it soft.
- Taste the sauce before you toss. Add a little more sugar or vinegar to match your taste.
variation (if any)
- Use chicken breast if you like lean meat. Do not overcook it.
- Add chili flakes or hot sauce for a spicy kick.
- Add bell peppers and onion to the sauce for a stir-fry style dish.
FAQs (minimum three FAQ)
Q: Can I bake the chicken instead of frying?
A: Yes. Bake at 425°F (220°C) for 20-25 minutes, flip once. Toss with warm sauce at the end.
Q: Can I use orange marmalade instead of fresh juice?
A: Yes. Use 1/3 cup marmalade and cut the sugar a bit. Marmalade gives more body to the sauce.
Q: Is this dish child friendly?
A: Yes. You can lower the spice and sugar to match what kids like.
Q: Can I freeze the cooked chicken?
A: You can freeze cooked plain fried chicken up to 2 months. Freeze before you add sauce. Reheat and then toss with fresh sauce.
Q: How do I keep the chicken crisp after sauce?
A: Toss the chicken in sauce just before you serve. If you must sauce early, keep some fried pieces plain and add them when you serve.
Crispy Orange Chicken
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A light sweet and bright fried chicken dish that is loved by kids and adults alike, offering a fun weeknight meal with a zesty orange sauce.
Ingredients
- 1 pound Boneless, Skinless Chicken Thighs
- 1 cup All-Purpose Flour
- 1/2 cup Cornflour (Cornstarch)
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- Oil for frying (Canola or vegetable oil)
- 1/2 cup Fresh Orange Juice
- 1/4 cup Soy Sauce
- 1/4 cup Sugar
- 2 tablespoons Rice Vinegar
- 2 cloves Minced Garlic
- 1 teaspoon Ginger Paste
- 2 tablespoons Green Onions
- 1 tablespoon Sesame Seeds (Optional)
Instructions
- Cut the chicken into bite-size pieces and pat them dry with a paper towel.
- In a bowl, mix the flour, cornflour, salt, and pepper.
- Toss the chicken in the dry mix until each piece gets a light coat.
- Heat oil in a pan to about 350°F (175°C) and fry in small batches until golden and crisp, about 4-6 minutes. Drain on paper towels.
- In a clean pan, add orange juice, soy sauce, sugar, rice vinegar, garlic, and ginger. Stir and heat on medium.
- Let the sauce boil for 2-3 minutes until it thickens slightly.
- Add the fried chicken to the pan and toss quickly to coat each piece with the sauce.
- Sprinkle green onions and sesame seeds on top before serving.
Notes
Serve hot on white or steamed rice with steamed veggies on the side. Store in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
