Crispy Orange Chicken is what I make when the day feels long and I still want dinner to have some warmth and balance. I have stood at this counter with oil heating and sauce simmering, trying to keep things simple after a busy afternoon.
Chef Thomas learned that a steady pan and good timing matter more than extra steps. This recipe brings clear flavor without much fuss, and if you like easy skillet meals, you might also enjoy these steak bites: Texas Roadhouse Steak Bites.
- Crisp coating holds up under the sauce
- Sauce has good balance, not too sweet
- Works well with simple rice and vegetables
- Frying takes a bit of attention at the stove
- Best texture is right after cooking
Table of Contents
Why I Keep Making Crispy Orange Chicken
Crispy Orange Chicken is one of those meals I came to trust after making it many times, and Chef Thomas knows which recipes earn a steady place in the dinner routine. It gives a clear mix of sweet and savory without feeling heavy. The steps are straightforward, and once you do it once, the flow makes sense on busy evenings.
This is what I cook when I want something familiar that still feels a little special.
Crispy Orange Chicken
Ingredients
Instructions
- Whisk together the cornstarch, flour, salt, and pepper in a bowl. Place the beaten egg in a separate shallow bowl.
- Pat the chicken pieces dry, dip each in the egg, and coat evenly with the cornstarch-flour mixture. Shake off excess coating.
- Heat oil in a skillet over medium-high heat until it reaches about 350°F (175°C).
- Fry chicken in batches for 5–7 minutes per batch until golden brown and cooked through, then drain on a paper towel.
- For the glaze, combine orange juice, sugar, soy sauce, rice vinegar, ginger, and garlic in a small saucepan. Bring to a simmer.
- Stir in the cornstarch slurry and whisk until the sauce is glossy and thickens, about 1–2 minutes.
- Toss the fried chicken in the orange glaze until coated. Serve immediately on a warmed platter, garnished with green onions.
Notes
Ingredients for Crispy Orange Chicken
| Ingredient | Amount |
|---|---|
| chicken breast, cut into bite-sized pieces | 1 pound |
| cornstarch | 1/2 cup |
| all-purpose flour | 1/2 cup |
| egg, beaten | 1 |
| salt | 1/2 teaspoon |
| pepper | 1/2 teaspoon |
| Vegetable oil for frying (~2 cups for shallow frying) | Vegetable oil for frying (~2 cups for shallow frying) |
| orange juice (preferably fresh) | 1/2 cup |
| granulated sugar | 1/4 cup |
| soy sauce | 2 tablespoons |
| rice vinegar | 1 tablespoon |
| grated fresh ginger | 1 tablespoon |
| garlic, minced | 1 clove |
| cornstarch mixed with 2 teaspoons water (for thickening) | 1 teaspoon |
| Green onions, chopped (for garnish) | Green onions, chopped (for garnish) |
These ingredients create a coating that fries up crisp while the sauce stays bright and balanced. The orange juice adds gentle sweetness and acidity, much like its common use in cooking explained in this overview of orange juice. Chef Thomas relies on this mix to keep the texture crisp and the sauce smooth.
How to Make Crispy Orange Chicken
Chef Thomas’s Tip:
Dry chicken helps the coating stick and fry up crisp.
Chef Thomas’s Tip: Warm stock helps the dish start cooking evenly.
Chef Thomas’s Tip:
I keep the heat moderate so the sauce thickens without turning pasty.
How I Serve Crispy Orange Chicken
Crispy Orange Chicken is how I handle dinner on a night when I want something warm and familiar without dragging out too many pans, and Chef Thomas leans on meals like this often. I usually spoon it over plain white rice so the sauce settles in and nothing feels too busy on the plate.
If we have company, I set it out family-style with a big bowl of rice and a simple vegetable. On quieter nights, I serve smaller portions and keep the sides light. When I want another steady chicken dinner on a different day, I often make this one too: Stoved Chicken Recipe.
- Steamed white or brown rice
- Lightly sautéed green beans
- Simple cucumber salad
- Warm noodles with a little oil
- Steamed broccoli
Variations and Adjustments for Crispy Orange Chicken
Crispy Orange Chicken is a recipe I have nudged in small ways over the years depending on who was at the table, and Chef Thomas sticks to changes that keep the cooking steady.
Mild or Spicy
If someone wants less heat, I use a little less ginger and skip any extra pepper. For a slightly spicy edge, I add a pinch of red pepper flakes to the sauce, which makes the flavor feel brighter without taking over.
Texture Adjustments
When I want the coating a bit thicker, I press the flour mixture onto the chicken more firmly before frying. If the sauce feels too thick, I stir in a small splash of water or juice to keep it smoother.
Protein or Ingredient Swaps
I have made this with boneless chicken thighs when I want a slightly juicier bite, just watching the cook time. Bottled orange juice works in a pinch, though fresh juice gives a cleaner flavor.
The base method carries most of the work, so I keep changes small and let the pan guide me.
Storing and Making Crispy Orange Chicken Ahead
Crispy Orange Chicken is one I have packed up many times after dinner, and Chef Thomas learned how it behaves by reheating plenty of leftovers. The coating and sauce change a bit, so I handle it with that in mind.
In the fridge, I keep it in a covered container and use it within about two days. The coating softens as it sits, and the sauce thickens, but the flavor stays steady.
I do not usually freeze this dish. Fried coatings tend to lose their texture after thawing, so I prefer making it fresh when I can.
For make-ahead, I often cut and coat the chicken earlier in the day and keep it chilled. I wait to fry and sauce it until close to serving so the crust stays crisp.
To reheat, I warm it in a skillet over medium-low heat until the sauce loosens and smells warm and citrusy. I avoid high heat, which can make the coating soggy and the chicken firm.
The Small Detail That Makes Crispy Orange Chicken Work
A common habit I see is pouring the sauce over the chicken while it is still sitting in a deep pan. The pieces steam under the glaze, and the crisp coating softens faster than people expect.
Over time, I noticed the texture stayed much better when I changed how I finished it. Chef Thomas began moving the chicken to a wide bowl before saucing, and the crust held its bite longer.
The small adjustment is to toss the chicken quickly with the glaze in a large bowl instead of letting it sit in the pan. Quick coating and exposure to air help protect that fried texture, which matters with Frying methods.
That one adjustment made this recipe far more reliable for me.
Chef Thomas shares steady kitchen habits on Tomatillo Recipes, whether cooking chicken or working with tomatillos.
FAQ About Crispy Orange Chicken
Can I bake the chicken instead of frying it?
You can, but the texture will be different. Baked coating turns more dry than crisp. I use a hot oven and a lightly oiled rack to help it brown.
Why did my coating fall off during frying?
The chicken may have been too wet or the oil not hot enough. I pat the pieces dry and press the coating on well. Chef Thomas also lets coated chicken sit a few minutes before frying.
Can I use bottled orange juice?
Yes, that works fine in a pinch. Fresh juice gives a brighter flavor, but bottled still makes a good sauce. I just taste and adjust sweetness if needed.
How do I keep the chicken crispy after adding the sauce?
I toss it quickly and serve right away. Letting it sit too long in the glaze softens the crust. A wide bowl helps coat it fast and evenly.
Can I make the sauce ahead of time?
Yes, I often do that earlier in the day. I rewarm it gently and stir before using. The flavor stays steady, and it saves time at dinner.
Why is my sauce too thin or too thick?
Sauce thickness depends on simmer time and the cornstarch mix. If it is thin, I let it simmer a bit longer. If too thick, I stir in a small splash of juice or water.
Final Thoughts on Crispy Orange Chicken
Crispy Orange Chicken is one of those dinners I rely on when I want steady results without turning the kitchen upside down. I have made it enough times to trust the timing and flow, which is something Chef Thomas values more than fancy steps. When I am planning other simple meals in the same spirit, I often look through ideas like these as well: Main Dishes Collection. It is the kind of recipe that settles into your routine and keeps working when you need it.
