Golden crispy chicken tossed in a sweet, zesty orange glaze—this homemade favorite beats takeout every time! This recipe combines the irresistible crunch of fried chicken with a vibrant orange sauce that’s equal parts tangy, sweet, and savory. With every bite, you’ll get juicy, flavorful chicken that’s perfectly coated in a sticky glaze, making it an unbeatable dish for weeknight dinners or weekend gatherings.
In this article, we’ll walk you through every detail of preparing the perfect crispy orange chicken at home, including step-by-step instructions, pro tips, and nutritional information. Whether you’re a home cook looking to impress your family or just craving some Chinese takeout-style flavor without leaving the house, this dish is a must-try.
 Ingredients (US Cup Measurements)
For the Marinade:
- 1 large egg
- 1 tbsp soy sauce
- ½ tsp light brown sugar
- 1½ lbs boneless, skinless chicken thighs (cut into 1-inch pieces)
For the Sauce:
- ¼ cup soy sauce
- ½ cup packed light brown sugar
- ¼ cup distilled white vinegar
- ¼ cup fresh orange juice (about 1 medium orange)
- 1 cup chicken broth
- 2 tbsp cornstarch
- 1½ tsp sesame oil
- ¾ tsp crushed red pepper flakes (optional, for heat)
For the Coating:
- â…“ cup all-purpose flour
- ½ cup cornstarch
- ¼ tsp baking soda
For Cooking:
- Vegetable oil (for frying)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 4 scallions, thinly sliced (white and green parts separated)
 How to Prepare the Recipe
Step 1: Marinate the Chicken
Start by creating a quick marinade that adds umami depth and moisture to the chicken.
- In a large bowl, beat the egg with 1 tablespoon of soy sauce and 1/2 teaspoon of light brown sugar until combined.
- Add the chicken thigh pieces, making sure every piece is coated.
- Let it marinate at room temperature for 30 minutes. This step infuses flavor and helps the coating stick better.
Step 2: Prepare the Orange Sauce
While the chicken is marinating, you can prepare the sauce, which is the heart of the dish.
- In a medium mixing bowl, whisk together the soy sauce, brown sugar, vinegar, orange juice, chicken broth, cornstarch, sesame oil, and crushed red pepper flakes.
- Make sure the cornstarch is completely dissolved to avoid lumps.
- Set the sauce aside for later use.
Step 3: Coat the Chicken
The coating gives your chicken that signature crunch.
- In a separate large bowl, mix the all-purpose flour, cornstarch, and baking soda.
- Take the marinated chicken pieces and toss them in the flour mixture.
- Ensure each piece is well-coated and dry to the touch. This ensures the crispiness stays intact during frying.
Step 4: Fry the Chicken
Now it’s time to get that golden, crispy texture we all crave.
- Heat vegetable oil in a large skillet over medium-high heat (approximately ¼ inch deep).
- Once the oil reaches about 350°F, begin frying the chicken in batches. Don’t overcrowd the pan.
- Cook each piece for 3-4 minutes per side until golden brown and fully cooked inside.
- Remove and drain the chicken on a paper towel-lined plate.
Step 5: Make the Sauce
Bring together the rich sauce and aromatics to enhance the flavor profile.
- In a clean skillet or wok, add 1 tablespoon of oil over medium heat.
- Sauté the minced garlic, ginger, and white parts of the scallions for about 1 minute.
- Give the sauce another stir and pour it into the skillet.
- Bring the mixture to a boil, then reduce the heat and simmer for 2-3 minutes until it thickens into a glossy glaze.
Step 6: Toss and Serve
Time to bring everything together!
- Add the crispy chicken pieces into the skillet with the sauce.
- Gently toss everything to ensure the chicken is evenly coated with the glaze.
- Garnish with the green parts of the scallions for a fresh pop of color and flavor.
- Serve immediately over steamed jasmine rice or noodles.
 Preparation Time & Calories
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Calories: Approx. 400 kcal per serving (serves 4)
 Pro Tips for Success
1. Use Chicken Thighs for Maximum Juiciness Chicken thighs are more flavorful and tender than chicken breasts, making them ideal for this recipe. If you prefer a leaner option, you can use chicken breasts, but be careful not to overcook them.
2. Get the Oil Temperature Right If the oil is too cool, the chicken will absorb too much and become greasy. Too hot, and it will burn. Aim for 350°F. A kitchen thermometer makes this easy.
3. Double Fry for Extra Crunch (Optional) Want ultra-crispy chicken? Try double-frying. After the first round, let the chicken rest for a few minutes, then fry again for just 1-2 minutes.
4. Customize the Sauce You can tweak the sweetness, acidity, or spiciness to match your taste. Add orange zest for a more citrus-forward flavor.
5. Make It Ahead While it’s best served fresh, you can make the sauce ahead of time and store it in the fridge for up to 3 days. Reheat and add to freshly fried chicken for a quick meal.
6. Reheating Leftovers To maintain crispiness, reheat the chicken in an oven or air fryer at 350°F for 8-10 minutes. Microwaving will make it soggy.
7. Add Veggies Feel free to toss in some steamed broccoli, snow peas, or bell peppers for added nutrition and color.
Final Thoughts
This Crispy Orange Chicken is the perfect balance of sweet, tangy, spicy, and savory, all wrapped up in a golden, crunchy bite. It’s a comforting dish with the flair of your favorite Chinese takeout, but with the satisfaction that comes from making it at home.
So whether you’re planning a dinner party or just looking for a way to upgrade your weekly meal rotation, this orange chicken recipe will not disappoint. Serve it over rice, pair it with a simple cucumber salad or egg rolls, and enjoy the flavor explosion with every bite.
Happy cooking!