Name: Irresistibly Crispy Orange Chicken Recipe You’ll Love
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Asian
Ingredients: 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces; 1/2 cup cornstarch; 1/2 cup all-purpose flour; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 cup buttermilk (or regular milk); 1 egg; Vegetable oil, for frying; For the orange sauce:; 1/2 cup orange juice (freshly squeezed is best); 1 tbsp orange zest; 1/3 cup sugar; 2 tbsp soy sauce; 1 tbsp rice vinegar; 1/2 tsp sesame oil; 1 garlic clove, minced; 1/2 tsp grated fresh ginger (optional); 1 tbsp cornstarch mixed with 2 tbsp water (slurry for thickening)

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This irresistibly crispy orange chicken is a restaurant-style favorite I can make right at home. With crunchy golden chicken pieces coated in a sticky, sweet, and tangy orange sauce, it’s everything I crave in a takeout meal—but made fresher and just the way I like it.

Why You’ll Love This Recipe

I love this recipe because it hits all the right notes—crispy texture, bold citrus flavor, and that balance of sweet and savory that keeps me going back for more. It’s surprisingly simple to make with ingredients I usually have in the kitchen. The homemade sauce is packed with real orange zest and juice, giving it a bright, natural flavor that bottled sauces just can’t match. Plus, frying the chicken fresh makes all the difference—it stays juicy on the inside and perfectly crisp on the outside.

Ingredients

1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1/2 cup cornstarch
1/2 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
1/2 cup buttermilk (or regular milk)
1 egg
Vegetable oil, for frying

For the orange sauce:

1/2 cup orange juice (freshly squeezed is best)
1 tbsp orange zest
1/3 cup sugar
2 tbsp soy sauce
1 tbsp rice vinegar
1/2 tsp sesame oil
1 garlic clove, minced
1/2 tsp grated fresh ginger (optional)
1 tbsp cornstarch mixed with 2 tbsp water (slurry for thickening)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

In a bowl, whisk together the buttermilk and egg. In a separate bowl, mix the flour, cornstarch, salt, and pepper.
Dip each piece of chicken into the buttermilk mixture, then coat it well in the dry flour mixture. Set aside on a tray.
Heat oil in a deep skillet or pan over medium-high heat. Once hot, fry the chicken in batches until golden and crispy, about 4–5 minutes per batch. Remove and place on a paper towel-lined plate to drain.
For the sauce, combine orange juice, orange zest, sugar, soy sauce, rice vinegar, sesame oil, garlic, and ginger in a saucepan over medium heat. Bring to a simmer.
Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens and turns glossy.
Add the fried chicken to the sauce and toss until each piece is well-coated.
Serve immediately over steamed rice or with stir-fried vegetables.

Servings and Timing

This recipe serves about 4 people and takes roughly 40–45 minutes from start to finish, including prep and frying time. It’s a great weeknight dinner or fun weekend treat.

Variations

Baked Version: Instead of frying, I sometimes bake the chicken at 425°F (220°C) for 25–30 minutes, flipping halfway through, then toss it in the sauce.
Air Fryer Method: I use the air fryer at 400°F (200°C) for 15–18 minutes, spraying the chicken with a bit of oil for extra crispiness.
Spicy Orange Chicken: I add a dash of chili flakes or sriracha to the sauce when I want some heat.
Gluten-Free Option: Swap the flour with a gluten-free all-purpose blend and use tamari instead of soy sauce.
Extra Veggies: Stir-fry bell peppers, broccoli, or snap peas and mix them in with the chicken and sauce for more color and nutrition.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I like using a skillet over medium heat to help restore some crispness. If I’m in a hurry, the microwave works too—about 1–2 minutes, though it won’t be as crispy. I avoid freezing the coated chicken in sauce because it loses its texture, but I sometimes freeze the fried chicken separately and add fresh sauce when reheating.

FAQs

Can I use store-bought orange juice?

Yes, I can use store-bought juice in a pinch, but fresh orange juice and zest really elevate the flavor. It makes the sauce taste bright and less processed.

Why isn’t my chicken staying crispy?

To keep the chicken crispy, I make sure the oil is hot enough before frying and I don’t overcrowd the pan. Also, I only toss the chicken in the sauce right before serving.

Can I make the sauce ahead of time?

Yes, I often make the sauce a day in advance and store it in the fridge. I just reheat it and toss in the chicken when ready to serve.

What type of chicken works best?

I prefer chicken thighs because they stay juicy and tender after frying, but chicken breast works just as well if that’s what I have on hand.

Can I double the sauce?

Absolutely! I sometimes double the sauce if I want extra for drizzling over rice or vegetables.

Conclusion

This crispy orange chicken is one of those recipes I turn to when I want something truly satisfying and flavorful. The golden fried chicken with that sticky-sweet orange glaze is hard to resist—and so much better than takeout. Whether I make it for a casual dinner or serve it for guests, it’s always a hit.