Crispy Orange Chicken (Better Than Takeout!)

Crispy Orange Chicken (Better Than Takeout!)

A restaurant-quality orange chicken that’s crispy, tangy, and ready in 40 minutes

KEY INFO

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Difficulty: Intermediate
• Dietary: Dairy-free (Gluten-free option available)

EQUIPMENT NEEDED

• Large wok or deep skillet
• Medium bowl for sauce
• Microplane/zester
• Spider strainer or slotted spoon
• Alternative: Air fryer can replace deep frying setup

INGREDIENTS

For the Chicken:

• 1.5 lbs (680g) boneless skinless chicken thighs, cut into 1-inch pieces
• 1 cup (120g) cornstarch
• 2 eggs, beaten
• Oil for frying

For the Orange Sauce:

• ½ cup (120ml) fresh orange juice (about 2 oranges)
• 1 tablespoon orange zest
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 1.5 tablespoons brown sugar
• 1 tablespoon grated fresh ginger
• 3 garlic cloves, minced
• ¼ teaspoon red pepper flakes

Garnish:

• Sesame seeds
• Sliced green onions
• Orange wedges

METHOD

1. Make the Sauce
   Whisk together orange juice, zest, soy sauce, brown sugar, ginger, garlic, and red pepper flakes in a bowl. Set aside.
2. Prepare the Chicken
   • Cut chicken into uniform 1-inch pieces
   • Dredge in cornstarch
   • Dip in beaten egg
   • Coat again in cornstarch
3. Heat Oil
   Bring oil to 350°F (175°C) in wok or deep skillet
4. Fry Chicken
   • Fry in batches for 5-6 minutes until golden brown
   • Drain on paper towels
   • Don’t overcrowd the pan



5. Finish the Dish
   • Pour out excess oil, leaving 1 tablespoon
   • Add sauce mixture
   • Simmer until thickened (3-4 minutes)
   • Return chicken to pan, toss to coat

CRUCIAL TIPS

• Temperature Control
  • ✓ Oil must stay at 350°F
  • ✓ Chicken internal temp should reach 165°F
• For Extra Crispiness
  • ✓ Double-dredge in cornstarch
  • ✓ Let chicken rest 5 minutes before saucing
• Common Mistakes
  • × Don’t skip the cornstarch
  • × Never add sauce before chicken is crispy
  • × Avoid white pith when zesting

STORAGE & VARIATIONS

Storage:

• Refrigerate up to 3 days
• Freeze unsauced chicken up to 1 month

Reheating:

• Oven: 400°F for 10 minutes
• Air fryer: 375°F for 5 minutes

Variations:

1. Spicy: Double red pepper flakes
2. Lighter: Air fry at 400°F for 12-15 minutes
3. Gluten-free: Use tamari instead of soy sauce

This recipe captures that perfect balance of crispy chicken and tangy-sweet orange sauce you love from takeout, made fresh in your own kitchen.