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orange chicken recipe

Make restaurant style orange chicken at home!

This double-fried version is crispy, juicy, and coated in a fresh orange glaze made from real juice and zest. Perfect balance of sweet, tangy, and slightly spicy flavor — all in under 40 minutes.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course dinner
Cuisine chinese american
Servings 4 people
Calories 467 kcal

Ingredients
  

  • 500 g (1 lb) boneless chicken thighs, cut into bite-sized pieces
  • 1 egg
  • ½ cup cornstarch
  • ½ cup all-purpose flour
  • ½ tsp salt
  • ¼ tsp black pepper
  • Oil for deep frying

Orange Chicken Sauce

  • ½ cup fresh orange juice (from 2 oranges)
  • 1 tbsp orange zest
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar (or apple cider vinegar)
  • 2 tbsp brown sugar
  • 1 tbsp honey
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • ½ tsp red chili flakes (optional)
  • 1 tsp sesame oil
  • 1 tbsp cornstarch + 2 tbsp water (slurry)

For Garnish

  • Toasted sesame seeds
  • Sliced green onions
  • Orange peel curls

Instructions
 

Prepare the Chicken

  • In one bowl, whisk egg, salt, and pepper.
  • In another, combine flour and cornstarch.
  • Dip chicken pieces in egg, then flour mix.
  • Repeat the coating once for extra crispiness.

Fry Until Golden

  • Heat oil to 350°F (175°C). Fry chicken in batches until golden brown, about 5 minutes.
  • Remove to a wire rack. Increase oil to 375°F (190°C) and refry for 1–2 minutes until extra crisp.

Make the Orange Sauce

  • In a wok or skillet, heat sesame oil. Add garlic and ginger; sauté 20–30 seconds.
  • Add orange juice, zest, soy sauce, vinegar, brown sugar, honey, and chili flakes.
  • Simmer 2 minutes and Mix cornstarch and water; stir into sauce until thick and glossy.

Toss Chicken in Sauce

  • Turn off heat. Add fried chicken to sauce, tossing for 30 seconds until evenly coated.
  • Do not overcook — sauce should cling, not soak.

Serve & Garnish

  • Transfer to a plate, sprinkle sesame seeds and green onions, and serve hot with jasmine rice or noodles.

Notes

Chef’s Notes

  • Double-fry for lasting crispness — that’s the secret!
  • Use fresh orange juice only; bottled makes the glaze dull.
  • Don’t over-zest — a little white pith makes the sauce bitter.
  • Add a few drops of orange juice before serving to boost aroma.
  • For an air fryer version: fry at 390°F for 12–14 minutes, shaking halfway.
Keyword better than takeout, chinese orange chicken recipe, crispy orange chicken, orange chicken with fresh orange juice