Description
A quick and easy crispy orange chicken recipe featuring a sweet and tangy glaze made from fresh orange juice and zest, perfect for a comforting homemade meal with a crunchy coating.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup all-purpose flour
- ½ cup cornstarch
- 2 large eggs, beaten
- ½ teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil, for frying (canola or peanut oil preferred)
- 1 cup fresh orange juice
- 2 tablespoons soy sauce (low-sodium if preferred)
- 2 tablespoons rice vinegar
- ½ cup granulated sugar
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Zest of 1 medium orange
- Optional garnishes: sliced green onions, sesame seeds, thinly sliced fresh chili
Instructions
- Pat the chicken pieces dry with paper towels to remove excess moisture. Season with salt and pepper.
- Set up dredging stations: whisk eggs in one bowl; combine flour and cornstarch in another.
- Dip each chicken piece into the egg, letting excess drip off, then dredge thoroughly in the flour-cornstarch mix, pressing lightly to ensure it sticks.
- Pour vegetable oil into a pan to about 2 inches depth and heat to 350°F (175°C). Use a thermometer for accuracy.
- Fry chicken pieces in batches for 4-5 minutes, turning occasionally, until golden brown and crispy. Transfer to a wire rack or paper towels to drain excess oil.
- In a small saucepan over medium heat, combine orange juice, soy sauce, rice vinegar, sugar, ginger, garlic, and orange zest. Stir occasionally until sugar dissolves and mixture simmers (about 5 minutes).
- Stir the cornstarch-water slurry again and slowly pour into the simmering glaze. Stir continuously until glaze thickens, about 1-2 minutes.
- Place fried chicken in a large bowl, pour glaze over, and toss gently to coat evenly.
- Transfer to a serving platter, sprinkle with optional garnishes if desired, and serve immediately for best crispiness.
Notes
Pat chicken dry to ensure crispiness. Maintain oil temperature at 350°F to avoid greasy or burnt chicken. Toss chicken in glaze just before serving to keep crust crispy. Use fresh orange juice and zest for best flavor. Leftover chicken can be reheated in a 375°F oven on a wire rack to restore crispiness; avoid microwaving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American-Chinese
Nutrition
- Serving Size: Approximately 1 cup
- Calories: 475
- Fat: 18
- Carbohydrates: 40
- Fiber: 1.5
- Protein: 35
Keywords: crispy orange chicken, sweet and tangy glaze, easy chicken recipe, homemade orange chicken, fried chicken, quick dinner, crowd-pleaser