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A bowl of white rice topped with orange-glazed chicken, broccoli florets, orange slices, chopped green onions, and sesame seeds, with black chopsticks resting on the bowl.
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Crispy Orange Chicken with Glossy Sauce

Craving restaurant-style Orange Chicken at home? This classic American-Chinese recipe features juicy chicken coated in a light cornstarch batter, fried until crispy, and tossed in a glossy orange-soy sauce. Ready in under an hour and faster than ordering a take-out!
Course Main Course
Cuisine Asian, Chinese
Keyword orange chicken
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 532kcal
Author Julia

Ingredients

For the chicken:

  • 2 pounds boneless skinless chicken thighs cut into bite-sized pieces
  • 1 teaspoons salt
  • 1 teaspoon black pepper
  • 2 tablespoons soy sauce
  • ¼ teaspoon baking soda
  • 2 eggs
  • ⅓ cup cornstarch
  • 2 tablespoons water
  • 1 tablespoon all-purpose flour
  • Neutral cooking oil for frying

For the sauce:

  • 1 tablespoon garlic minced
  • 1 teaspoon ginger minced
  • 1-2 teaspoon red pepper flakes adjust to spice preference
  • 1 cup orange juice
  • Zest of ½ orange
  • ⅓ cup soy sauce
  • ⅓ cup rice vinegar
  • ½ cup brown sugar
  • 1 tablespoon hoisin sauce
  • 2 tablespoon cornstarch + 3 tablespoons of water (for the slurry)
  • Water or more orange juice if needed

Garnish:

  • Scallions roughly chopped
  • Toasted white sesame seeds
US Customary - Metric

Instructions

Marinate the chicken:

  • In a large bowl, combine chicken with salt, black pepper, soy sauce, and baking soda. Toss well and let sit for 10–15 minutes.
  • Add the eggs and water and mix until evenly coated.
  • In a separate small bowl, combine the cornstarch and flour. Pour over the chicken, coating every piece to ensure it adheres well. It will be a very wet coating.
  • Heat about ½ inch of neutral oil in a 12” cast iron skillet over medium-high heat until the oil reaches at least 350 degrees.
  • Working in batches, let some of the coating drip off the chicken, placing one piece at a time into the oil and fry the chicken for 7-10 minutes, or until golden brown and crispy. Make sure to constantly move the chicken around and flip to ensure even frying. Transfer to a paper towel-lined plate.
  • FOR EXTRA CRISPY CHICKEN: After letting the first round of fried chicken rest for 5 minutes, fry the chicken again for 2-3 minutes, then transfer to a paper towel-lined plate once more to crisp even more.

Make the sauce:

  • Carefully remove all of the oil from the skillet, wiping up the residual cornstarch/flour coating from the bottom using tongs and a folded paper towel. Don’t try to clean it with your hand! Return 2 tablespoons of oil to the pan and heat to medium-high once more.
  • Add garlic, ginger, and chili flakes. Sauté for about 30 seconds to 1 minute, until fragrant.
  • Stir in orange juice, orange zest, soy sauce, brown sugar, rice vinegar, and hoisin sauce and cook until brown sugar has dissolved. Bring to a small simmer.
  • Stir in the cornstarch slurry and simmer for 2–3 minutes, until it just begins to thicken and start to turn glossy. It should coat the back of a spoon but still be pourable. If the sauce is too thick, add a splash of orange juice or water to thin it out. Turn off the heat.

Assemble:

  • Add the crispy chicken back to the skillet and toss until fully coated in the sauce. Serve alongside steamed broccoli and over hot white rice. Garnish with chopped scallions and toasted white sesame seeds.

Notes

  • Don’t overcrowd the pan when frying! It helps to keep the chicken crispy! Additionally, don’t dump the chicken into the oil. Make sure to gently put one piece in at a time.
  • Coat the chicken evenly with the cornstarch-and-flour mixture so every piece has a crunchy bite.
  • The sauce thickens really quickly! The moment you see it start to thicken, turn off the heat.
  • Not a spicy fan? Just omit the chili flakes! They do add a tinge of heat and pair well with the orange flavor!
  • I provide helpful step-by-step photos below this recipe card. 

Storage Tips

  • Fridge: store in an airtight container for up to 4 days.
  • Freezer: Freeze in an airtight container for up to 2 months.
  • Reheat: If frozen, thaw overnight in the refrigerator. Reheat in a skillet over medium heat with a splash of water or orange juice to loosen the sauce. You can also microwave it until it reaches your desired temperature.
  • Note: Please keep in mind that the crispy texture will fade the longer the chicken is in the sauce.

Make Ahead

  • Marinate the chicken up to 24 hours in advance.
  • Prepare the sauce up to 3 days ahead and refrigerate.
  • Fry the chicken a few hours before serving, then briefly re-crisp in the oven or air fryer before tossing with the sauce.

Supplies

  • Cast-iron skillet or wok
  • Knife
  • Cutting board
  • Measuring spoons
  • Measuring cups

Nutrition

Calories: 532kcal | Carbohydrates: 53g | Protein: 51g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 297mg | Sodium: 2550mg | Potassium: 841mg | Fiber: 1g | Sugar: 34g | Vitamin A: 449IU | Vitamin C: 32mg | Calcium: 79mg | Iron: 4mg