Crispy Orange Chicken

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Crispy Orange Chicken

This homemade orange chicken is crispy on the outside, tender on the inside, and coated in a glossy, sweet-and-savory orange sauce bursting with fresh citrus flavor. It comes together quickly, making it perfect for busy weeknights while still tasting like a restaurant-quality dish. Serve it over fluffy white rice for a comforting and satisfying meal the whole family will love.

Why You’ll Love This Recipe

  • Crispy battered chicken that stays juicy
  • Fresh orange juice and zest for real citrus flavor
  • Perfect balance of sweet, tangy, and savory
  • Ready in about 20 minutes
  • Much better than takeout

Ingredients

Chicken and Batter

  • 8 boneless, skinless chicken thighs, cut into bite-size pieces
  • 2 tablespoons cornflour (cornstarch), for coating the chicken
  • 3/4 cup (90 g) all-purpose flour
  • 1 medium egg
  • 1/4 teaspoon garlic salt
  • A pinch of salt
  • A pinch of black pepper
  • 1/3 cup plus 1 tablespoon (90 ml) cold water
  • 1/2 cup (120 ml) vegetable oil, for frying

Orange Sauce

  • Juice of 2 large oranges
  • Zest of 1/2 orange
  • 6 tablespoons caster sugar (superfine sugar)
  • 5 tablespoons dark soy sauce
  • 2 garlic cloves, finely minced
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon rice vinegar
  • 1 tablespoon cornflour (cornstarch) mixed with 3 tablespoons cold water (optional, for thickening)

Instructions

  1. Prepare the batter
    In a large bowl, add the flour, egg, garlic salt, salt, pepper, and cold water. Whisk until smooth and lump-free. The batter should be light and slightly runny.
  2. Coat the chicken
    Place the chopped chicken in a separate bowl and sprinkle with the cornflour. Toss well so all pieces are lightly coated. This helps the batter stick and makes the chicken extra crispy.
  3. Combine chicken and batter
    Add the cornflour-coated chicken to the batter and gently mix until every piece is evenly coated.
  4. Heat the oil
    Pour the vegetable oil into a wok or large frying pan and heat over medium-high heat until hot and shimmering.
  5. Make the orange sauce
    While the oil heats, combine the orange juice, orange zest, sugar, soy sauce, garlic, ginger, and rice vinegar in a bowl. Stir until the sugar is mostly dissolved. Set aside.
  6. Fry the chicken
    Carefully add the chicken to the hot oil, working in two or three batches to avoid overcrowding. Fry for 3–4 minutes per batch, turning occasionally, until golden brown and fully cooked.
  7. Drain the chicken
    Remove the cooked chicken with tongs and place it on a plate lined with kitchen paper. Repeat until all chicken is fried.
  8. Cook the sauce
    Carefully discard the oil from the pan and reduce the heat to medium. Pour in the orange sauce and bring it to a gentle boil. Let it simmer for 2–3 minutes until slightly thickened. If you prefer a thicker sauce, stir in the cornflour slurry and simmer for another minute.
  9. Combine chicken and sauce
    Add the crispy chicken back into the pan and gently toss until all pieces are well coated in the glossy orange sauce.
  10. Serve
    Serve immediately over steamed white rice. Garnish with sesame seeds or sliced green onions if desired.

Tips for Best Results

  • Use cold water in the batter for a lighter, crispier coating
  • Fry in batches to keep the oil hot and prevent soggy chicken
  • Fresh orange juice and zest make a big difference in flavor
  • Serve right away for maximum crispiness

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