Easy Crispy Orange Chicken: 8 Amazing Steps!

Alright, gather ’round, friends! Let me tell you a little story about my absolute favorite Crispy Orange Chicken. It all started back when my kids were little, and weeknight dinners were less about culinary masterpieces and more about getting something – anything – on the table before the evening meltdown commenced. I was desperately trying to recreate our favorite takeout dish, but every orange chicken recipe I tried was either too soggy, too sweet, or just plain…wrong.

I remember one particularly disastrous evening. The chicken was rubbery, the sauce was cloyingly sweet, and my son declared it tasted like “orange-flavored glue.” Cue the waterworks (from both of us!). That’s when I decided I needed to figure this out. I experimented with different techniques, tweaking the batter, adjusting the sauce, and even enlisting my husband as a taste-tester (he bravely ate every iteration, God bless him!). Finally, after countless attempts and many, many orange-flavored chicken fails, I nailed it. This Crispy Orange Chicken recipe has become a family staple, a guaranteed crowd-pleaser, and a dish that even my picky eaters devour without complaint.

What makes this Crispy Orange Chicken so special? It’s the perfect balance of crispy, juicy chicken, coated in a tangy, sweet, and slightly sticky orange sauce. It’s also surprisingly easy to make, even on a busy weeknight. Trust me, if I can do it (and I’ve had my fair share of kitchen mishaps!), you can too. I’m all about making delicious, family-friendly meals without spending hours slaving away in the kitchen. So, if you’re ready to ditch the takeout and make the Best orange chicken ever, keep reading! Let’s get cooking and make some magic happen!

What You’ll Need for This Crispy Orange Chicken

Okay, let’s talk ingredients. For this Crispy Orange Chicken, you’ll need the basics, plus a few key players that really make the dish sing. Here’s what I always have on hand:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces: I always use chicken thighs. They stay so much juicier than chicken breasts, especially when you’re frying them. The dark meat has a higher fat content, which contributes to a more flavorful and tender result.
• 1 cup all-purpose flour: This is the base of our crispy coating. Make sure your flour is fresh for the best results.
• 1/2 cup cornstarch: This is the secret ingredient for extra crispiness in our Crispy Orange Chicken. Cornstarch creates a light and airy coating that fries up beautifully.
• 1 teaspoon salt: Enhances the flavor of the chicken. Don’t skip the salt! It’s crucial for bringing out the best in your ingredients.
• 1/2 teaspoon black pepper: Adds a little bit of zing. Freshly ground black pepper is always preferred for its superior flavor.
• 2 large eggs, beaten: Helps the flour mixture adhere to the chicken. Ensure your eggs are well-beaten to create a smooth and even coating.
• 1/2 cup vegetable oil, for frying: You can also use canola or peanut oil. Choose an oil with a high smoke point to prevent it from burning during frying.
• 1 tablespoon olive oil: to cook the garlic and ginger for the orange sauce. Using olive oil adds a touch of richness to the sauce.
• 3 cloves garlic, minced: Garlic is essential for that savory flavor. Freshly minced garlic is always best, but jarred minced garlic can be used in a pinch.
• 1 tablespoon ginger, minced: Fresh ginger adds a bright, aromatic note. Peel the ginger before mincing for the best flavor.
• 3/4 cup orange juice: Freshly squeezed is always best, but store-bought works in a pinch. Freshly squeezed orange juice provides a more vibrant and natural flavor.
• 1/2 cup soy sauce: Adds that umami depth. Use low-sodium soy sauce to control the saltiness of the dish.
• 1/3 cup white vinegar: Balances the sweetness with a little tang. White vinegar adds a necessary acidity that cuts through the richness of the sauce.
• 1/2 cup granulated sugar: For the perfect amount of sweetness in our Crispy Orange Chicken. Adjust the amount of sugar to your personal preference.
• 2 tablespoons honey: Adds a lovely depth of flavor and stickiness. Honey not only adds sweetness but also helps to create a glossy and appealing sauce.
• 2 tablespoons cornstarch: To thicken the sauce. Cornstarch is a reliable thickening agent that creates a smooth and velvety sauce.
• 2 tablespoons water: To make a slurry with the cornstarch. Make sure the cornstarch is fully dissolved in the water to prevent lumps in the sauce.
• 1 teaspoon orange zest: This adds a burst of fresh orange flavor to our Crispy Orange Chicken. Orange zest is packed with fragrant oils that enhance the overall citrus flavor.
• Sesame seeds, for garnish (optional): Adds a nice visual appeal and nutty flavor. Toasted sesame seeds provide an extra layer of flavor and texture.
• Chopped green onions, for garnish (optional): For a pop of color and freshness. Green onions add a mild onion flavor and a vibrant green color to the dish.

When making Crispy Orange Chicken, I always buy a big bag of oranges when they’re in season. I juice them for the recipe, zest them for extra flavor, and even use the peels to infuse some orange oil for cooking other dishes. Talk about maximizing your ingredients! Here’s a Crispy Orange Chicken trick I learned from my grandmother: always marinate your chicken for at least 30 minutes. It makes a huge difference in flavor and tenderness.

And a cost-saving tip? Buy chicken thighs in bulk when they’re on sale and freeze them. They thaw quickly and are perfect for this Easy orange chicken recipe.

Speaking of leftovers, store any unused orange juice in an airtight container in the fridge for up to a week. You can use it for smoothies, cocktails, or even to make a quick vinaigrette.

Let’s Make This Crispy Orange Chicken Together

Alright, let’s get down to business! This Crispy Orange Chicken recipe might seem intimidating, but I promise it’s easier than you think. Just follow these simple steps, and you’ll be enjoying a delicious, homemade meal in no time.

1. Prepare the Chicken: In a medium bowl, combine the flour, cornstarch, salt, and pepper. In another bowl, beat the eggs. Dip each piece of chicken into the egg mixture, then dredge in the flour mixture, making sure it’s fully coated. I learned the hard way with Crispy Orange Chicken that overcrowding the bowl leads to clumpy breading.
2. Fry the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the chicken in a single layer, being careful not to overcrowd the pan. Fry for 5-7 minutes per side, or until golden brown and cooked through. I usually fry my Crispy Orange Chicken in batches to keep the oil temperature consistent.
3. Drain the Chicken: Remove the chicken from the skillet and place it on a wire rack lined with paper towels to drain excess oil. This step is crucial for achieving that perfect crispiness we all crave. While the Crispy Orange Chicken is draining, I usually start on the sauce.
4. Make the Orange Sauce: In a large skillet or wok, heat the olive oil over medium heat. Add the garlic and ginger and cook for about 30 seconds, or until fragrant. Be careful not to burn them! Burnt garlic and ginger can ruin the entire sauce.
5. Combine the Sauce Ingredients: Pour in the orange juice, soy sauce, white vinegar, sugar, and honey. Stir well to combine. Bring the mixture to a simmer. In my kitchen, Crispy Orange Chicken usually takes about 10 minutes for the sauce to thicken to the right consistency.
6. Thicken the Sauce: In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the slurry into the simmering sauce and stir continuously until the sauce thickens to your desired consistency. The sauce should smell like a citrusy dream.
7. Combine Chicken and Sauce: Add the fried chicken to the skillet with the orange sauce. Toss to coat the chicken evenly in the sauce. Make sure every piece is glistening with that delicious orange glaze. Don’t worry if your Crispy Orange Chicken seems a little soggy at first; it will crisp up as the sauce reduces.
8. Garnish and Serve: Sprinkle with sesame seeds and chopped green onions, if desired. Serve immediately over rice or noodles. Enjoy your homemade Crispy Orange Chicken!

And there you have it! A step-by-step guide to making the best Crispy Orange Chicken you’ve ever tasted. My family-tested Crispy Orange Chicken shortcut? Pre-cut your chicken and prep your ingredients ahead of time to save time on busy weeknights.

How I Love to Serve This Crispy Orange Chicken

Now that you’ve made this amazing Crispy Orange Chicken, let’s talk about how to serve it. This is where you can really get creative and make it your own!

My family loves this Crispy Orange Chicken when I serve it over a bed of fluffy jasmine rice. The rice soaks up all that delicious orange sauce, making every bite a flavor explosion. It’s the perfect base for this Homemade orange chicken dish.

Some of my go-to side dishes that pair perfectly with Crispy Orange Chicken include steamed broccoli, stir-fried vegetables, or a simple green salad. The vegetables add a healthy balance to the richness of the chicken, while the salad provides a refreshing contrast. For the stir-fried vegetables, consider using a mix of colorful veggies like bell peppers, carrots, and snap peas.

This Crispy Orange Chicken is perfect for weeknight dinners, family gatherings, or even a potluck. It’s always a hit, no matter the occasion. Friends always ask for this Crispy Orange Chicken recipe whenever I bring it to a party!

For presentation tips, I like to arrange the Crispy Orange Chicken on a platter and garnish it with plenty of sesame seeds and chopped green onions. A few orange slices on the side add a pop of color and freshness. If you have extra Crispy Orange Chicken, it’s fantastic in lettuce wraps the next day!

If you’re feeling adventurous, try seasonal Crispy Orange Chicken variations. In the fall, I like to add a pinch of cinnamon and nutmeg to the sauce for a warm, cozy flavor. In the summer, I sometimes add a splash of lime juice for a zesty twist. I often pair this dish with a simple side like the Spicy Brazilian Coconut Chicken

And if you want to take it up a notch, try serving this Crispy chicken with orange sauce with homemade fortune cookies for a fun and festive touch.

Your Crispy Orange Chicken Questions Answered

Got questions about making Crispy Orange Chicken? Don’t worry, I’ve got you covered! Here are some of the most common questions I get about this recipe, along with my tried-and-true answers.

Q: My Crispy Orange Chicken isn’t crispy enough. What am I doing wrong?

A: Ah, the age-old question! There are a few things that could be causing this. First, make sure your oil is hot enough before adding the chicken. If the oil isn’t hot enough, the chicken will absorb the oil and become soggy. Second, don’t overcrowd the pan. Overcrowding will lower the oil temperature and prevent the chicken from getting crispy. Third, make sure you’re using cornstarch in your flour mixture. Cornstarch is the secret to achieving that perfect crispiness. You know what I do when my Crispy Orange Chicken isn’t crispy? I pop it in the oven at 350°F for a few minutes to crisp it up!

Q: Can I use chicken breast instead of chicken thighs?

A: You can, but I don’t recommend it. Chicken thighs are much more forgiving and stay juicier during frying. Chicken breast tends to dry out easily, especially if you overcook it. If you do use chicken breast, be sure to cut it into smaller pieces and don’t overcook it. This may affect how the Homemade orange chicken tastes.

Q: Can I make this Crispy Orange Chicken ahead of time?

A: Yes, you can, but the chicken will lose some of its crispiness. If you’re making it ahead of time, I recommend frying the chicken and making the sauce separately. Store them in separate containers in the refrigerator. When you’re ready to serve, reheat the chicken in the oven or air fryer to crisp it up, then toss it with the sauce. It’s still an Easy orange chicken meal to make!

Q: Can I use a different type of oil for frying?

A: Yes, you can use any oil with a high smoke point, such as canola oil, peanut oil, or avocado oil. I prefer vegetable oil because it’s neutral in flavor and readily available. Avoid oils with low smoke points, like olive oil, as they can burn and impart an unpleasant flavor.

Q: My orange sauce is too sweet. How can I fix it?

A: If your orange sauce is too sweet, add a splash of white vinegar or soy sauce to balance it out. You can also add a pinch of red pepper flakes for a little bit of heat. This Best orange chicken can easily be adjusted to your taste.

Q: Can I add vegetables to this Crispy Orange Chicken?

A: Absolutely! Feel free to add your favorite vegetables to the skillet along with the sauce. Broccoli, bell peppers, and snap peas are all great additions. I’ve even added pineapple chunks for a tropical twist!

Q: My family doesn’t like spicy food. Can I make this without the heat?

A: Of course! This recipe is easily customizable to suit your family’s preferences. Simply omit the red pepper flakes (if using) and adjust the amount of sugar and vinegar to taste. Feedback about my Crispy Orange Chicken is always welcome! Don’t hesitate to try this with the Chicken Avocado Melt Sandwich.

My Final Thoughts on This Crispy Orange Chicken

This Crispy Orange Chicken recipe is more than just a meal; it’s a labor of love. It represents countless hours spent in the kitchen, experimenting, tweaking, and perfecting. It’s a symbol of family dinners, happy memories, and the joy of sharing good food with the people I love. I often pair this main dish with a recipe like Cranberry Orange Chicken.

My Crispy Orange Chicken Pro Tips:

• Don’t overcrowd the pan when frying the chicken. This will lower the oil temperature and prevent the chicken from getting crispy.
• Use a wire rack to drain the fried chicken. This will allow excess oil to drip off, resulting in crispier chicken.
• Adjust the sauce to your liking. Add more or less sugar, vinegar, or soy sauce to suit your taste preferences.

Over the years, I’ve tried many variations of this Crispy Orange Chicken recipe. My son loves it with a little bit of chili garlic sauce for extra heat. My daughter prefers it with a sprinkle of toasted sesame seeds. And my husband? He’s happy as long as there’s plenty of rice to soak up the sauce!

I encourage you to make this Crispy Orange Chicken your own. Experiment with different ingredients, adjust the flavors to your liking, and most importantly, have fun in the kitchen! I hope this recipe brings as much joy to your family as it has to mine.

So, go ahead, give it a try! I know you’ll love this Crispy Orange Chicken. And don’t be afraid to get a little messy in the process. After all, that’s where the magic happens! As the experts at Everyday Cheapskate say, this Better-Than-Takeout Crispy Orange Chicken Recipe • Everyday … is truly the best! And Khin’s Kitchen has another fantastic version as well! Enjoy your cooking journey, and I can’t wait to see what culinary masterpieces you create!

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