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Crispy Orange Chicken is a simple, tasty dish. The chicken pieces are fried until golden and then tossed in a bright orange sauce. It is good for weeknights and for guests. You can pair it with rice, noodles, or a light side like a salad.
Why make this recipe
This recipe is fast and uses common ingredients. The sauce is sweet and a little savory. The chicken stays crisp and the sauce adds a fresh orange flavor. It is a good mix of crunch and sauce that most people like.
How to prepare Crispy Orange Chicken
Start by cutting the chicken into bite-sized pieces. Set up a breading station with flour and eggs. Fry the chicken until it is golden. Make the orange sauce in a small pan and let it thicken a bit. Toss the fried chicken in the sauce and serve hot.
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs (beaten)
- 1/4 cup vegetable oil (for frying)
- 1/2 cup fresh orange juice
- 3 tbsp low-sodium soy sauce
- 2 tbsp sugar
- 3 garlic cloves (minced)
- 1/2 tsp ginger powder
Steps:
- Cut the chicken breasts into bite-sized pieces.
- Set up a breading station with flour mixed with a pinch of salt in one bowl and beaten eggs in another.
- Dip each chicken piece in the egg mixture, allowing excess to drip off, then coat thoroughly with flour.
- Heat oil in a large skillet over medium-high heat until shimmering (about 350°F).
- Fry the chicken pieces in batches until golden brown (4-5 minutes per side).
- In a saucepan, combine orange juice, soy sauce, sugar, garlic, and ginger powder; simmer until slightly thickened (about 5 minutes).
- Toss fried chicken with the orange sauce until well-coated.
- Serve immediately over rice or noodles.
How to serve Crispy Orange Chicken
Serve hot over steamed white rice or fried rice. You can also serve over noodles or with steamed vegetables. For a light side, try a simple salad like simple chicken salad to balance the meal.
How to store Crispy Orange Chicken
- Fridge: Put cooled chicken in an airtight container. Keep up to 3 days.
- Freezer: Place chicken in a freezer bag or container. Freeze up to 2 months.
- Reheat: Warm in a skillet over medium heat to keep some crisp, or microwave until hot.
Tips to make Crispy Orange Chicken perfectly
- Pat the chicken dry before coating so the flour sticks.
- Do not crowd the pan when frying. Fry in batches to keep oil hot.
- Use a thermometer or test oil with a small piece of batter to hit about 350°F.
- Let the sauce simmer until it thickens a bit so it clings to the chicken.
- Serve right away for the best crisp texture.
Variations (if possible)
- Add a splash of rice vinegar for a tangy sauce.
- Stir in red pepper flakes or a little sriracha for heat.
- Use chicken thighs for more flavor.
- Toss with sesame seeds and green onions before serving.
FAQ
Q: Can I bake the chicken instead of frying?
A: Yes. Bake at 425°F on a greased sheet for 15–20 minutes, flipping once, until cooked and a bit crispy.
Q: Can I use orange marmalade instead of fresh orange juice?
A: Yes. Use a few tablespoons of marmalade and a little water. Adjust sugar to taste.
Q: Is ginger powder okay or should I use fresh ginger?
A: Ginger powder works fine and is easy. Fresh grated ginger gives a brighter taste if you have it.
Crispy Orange Chicken
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: None
Description
A simple and tasty dish where fried chicken pieces are tossed in a bright orange sauce, perfect for weeknights and guests.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs (beaten)
- 1/4 cup vegetable oil (for frying)
- 1/2 cup fresh orange juice
- 3 tbsp low-sodium soy sauce
- 2 tbsp sugar
- 3 garlic cloves (minced)
- 1/2 tsp ginger powder
Instructions
- Cut the chicken breasts into bite-sized pieces.
- Set up a breading station with flour mixed with a pinch of salt in one bowl and beaten eggs in another.
- Dip each chicken piece in the egg mixture, allowing excess to drip off, then coat thoroughly with flour.
- Heat oil in a large skillet over medium-high heat until shimmering (about 350°F).
- Fry the chicken pieces in batches until golden brown (4-5 minutes per side).
- In a saucepan, combine orange juice, soy sauce, sugar, garlic, and ginger powder; simmer until slightly thickened (about 5 minutes).
- Toss fried chicken with the orange sauce until well-coated.
- Serve immediately over rice or noodles.
Notes
Pat the chicken dry before coating for better flour adherence. Do not crowd the pan while frying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese