Crispy Orange Chicken with Sweet and Tangy Sauce is a beloved takeout-style classic that brings together crunchy golden chicken bites coated in a glossy, vibrant orange sauce. The dish is a harmony of textures and flavors: crisp exterior, tender chicken inside, and a sticky citrus glaze that balances sweetness, brightness, and a touch of heat. It is inspired by Chinese-American cuisine and has become a household favorite for its delicious combination of comforting fried chicken and zesty citrus notes.
Why i love this recipe
I love this recipe because it transforms simple ingredients into a restaurant-quality meal that is both fun to cook and incredibly satisfying to eat. The sauce is fragrant with orange zest, full of fresh citrus aroma, and perfectly balanced so it’s neither overly tangy nor overly sweet. The chicken turns wonderfully crisp and beautifully absorbs the sauce without becoming soggy.
This is a must try dish
This dish is a must try because it’s far better than store-bought or fast-food versions, and you have full control over the quality of ingredients, flavor intensity, crispiness, and heat level. It’s also an impressive dish for entertaining, meal prepping, or fixing a delicious dinner that feels special without being complicated.
Recipe Details
Preparation Time : 20 minutes
Cooking Time :25 minutes
Total Time : 45 minutes
Servings : 4 servings
Calories per Serving : Approximately 520 calories
Course : Main Course
Cuisine : Chinese-American / Asian-Inspired
Ingredients
For the Crispy Chicken
- 1 ½ lbs boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- 1 cup cornstarch
- ½ cup all-purpose flour (optional for extra crispness)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 eggs, beaten
- Oil for frying (vegetable or canola)
For the Orange Sauce
- 1 cup orange juice (fresh or bottled)
- 2 tablespoons orange zest
- 1/3 cup sugar
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar or white vinegar
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 tablespoon chili sauce or red pepper flakes (optional for heat)
For Serving
- Cooked rice or noodles
- Sesame seeds
- Sliced green onions
Cooking Directions
- Coat chicken pieces in cornstarch mixture and dip in beaten eggs.
- Fry chicken until golden and crispy.
- Prepare the orange sauce in a saucepan until thickened.
- Toss crispy chicken in the sauce just before serving.
- Garnish and enjoy over rice or noodles.
Step-by-Step Preparation Method
Step 1: Prepare the Chicken
Cut chicken into bite-size cubes and pat dry with paper towels. This helps the coating stick and improves crispiness.
Step 2: Coat the Chicken
In a bowl, combine cornstarch, flour, salt, pepper, and garlic powder. Dip the chicken pieces in the dry mixture, then into the beaten eggs, then back into the dry mixture for an extra-crispy coating.
Step 3: Fry the Chicken
Heat oil in a deep skillet or pot over medium-high heat. Once hot, fry chicken in batches, making sure not to overcrowd the pan. Cook until golden brown and fully cooked through, about 4 to 5 minutes per batch. Transfer to a wire rack or paper towel-lined plate.
Step 4: Prepare the Orange Sauce
In a saucepan, add orange juice, orange zest, sugar, soy sauce, vinegar, garlic, ginger, and chili sauce. Bring to a simmer. Add the cornstarch slurry and stir constantly until the sauce thickens and becomes glossy.
Step 5: Toss the Chicken
Add the crispy chicken pieces to the saucepan or pour the sauce over the chicken in a large bowl. Toss gently until fully coated.
Step 6: Serve
Serve immediately over steamed rice or noodles. Garnish with green onions and sesame seeds.
How to Serve
Serve the crispy orange chicken hot, preferably right after tossing in the sauce so it maintains maximum crispiness. Pair it with steamed jasmine rice, fried rice, stir-fried vegetables, noodles, or a simple Asian-style salad. A side of broccoli or snap peas goes especially well with the bright citrus flavor.
Recipe Tips
- For maximum crispiness, double-coat the chicken: dry mixture → egg → dry mixture again.
- Make sure oil is hot before frying; lukewarm oil makes soggy chicken.
- Use freshly grated orange zest for the most vibrant flavor.
- Add chili flakes or sriracha if you prefer a spicy kick.
- For a lighter version, air fry or bake the chicken instead of deep-frying.
- Toss chicken and sauce only when ready to serve to keep it crisp.
Variations
- Spicy Orange Chicken: Add extra chili sauce, chili flakes, or fresh sliced chilies to the sauce.
- Orange Honey Chicken: Replace half the sugar with honey for a deeper sweetness.
- Air Fryer Version: Coat chicken lightly with oil and air fry at 400°F for 12–15 minutes, flipping halfway.
- Orange Tofu: Replace chicken with pressed tofu for a vegetarian version.
- Coconut Orange Chicken: Add coconut milk to the sauce for a tropical twist.
- Baked Orange Chicken: Bake coated chicken at 425°F for 20–25 minutes until crisp, then toss in sauce.
Freezing and Storage Time
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: The sauce and cooked chicken can be frozen separately for up to 2 months.
- To Reheat: Re-crisp chicken in the oven or air fryer, then warm sauce separately and combine before serving.
Special Equipment Needed
- Deep skillet, wok, or frying pot
- Saucepan
- Tongs or slotted spoon
- Wire rack or paper towels for draining
- Zester or fine grater
- Mixing bowls
Conclusion
Crispy Orange Chicken with Sweet and Tangy Sauce is a vibrant, flavorful, and satisfying dish that brings restaurant-quality Asian-inspired comfort food straight to your kitchen. With its crunchy texture, citrusy glaze, and customizable heat level, it’s a meal that delights both kids and adults. Whether you serve it for a weeknight dinner or a special occasion, this recipe offers reliability, flavor, and the rewarding feeling of making a delicious takeout favorite at home. Enjoy every crisp, tangy bite.
Crispy Orange Chicken with Sweet and Tangy Sauce
Description
Crispy Orange Chicken with Sweet and Tangy Sauce is a beloved takeout-style classic that brings together crunchy golden chicken bites coated in a glossy, vibrant orange sauce. The dish is a harmony of textures and flavors: crisp exterior, tender chicken inside, and a sticky citrus glaze that balances sweetness, brightness, and a touch of heat.
Ingredients
For the Crispy Chicken
For the Orange Sauce
For Serving
Instructions
-
Step 1: Prepare the Chicken : Cut chicken into bite-size cubes and pat dry with paper towels. This helps the coating stick and improves crispiness.
-
Step 2: Coat the Chicken : In a bowl, combine cornstarch, flour, salt, pepper, and garlic powder. Dip the chicken pieces in the dry mixture, then into the beaten eggs, then back into the dry mixture for an extra-crispy coating.
-
Step 3: Fry the Chicken : Heat oil in a deep skillet or pot over medium-high heat. Once hot, fry chicken in batches, making sure not to overcrowd the pan. Cook until golden brown and fully cooked through, about 4 to 5 minutes per batch. Transfer to a wire rack or paper towel-lined plate.
-
Step 4: Prepare the Orange Sauce : In a saucepan, add orange juice, orange zest, sugar, soy sauce, vinegar, garlic, ginger, and chili sauce. Bring to a simmer. Add the cornstarch slurry and stir constantly until the sauce thickens and becomes glossy.
-
Step 5: Toss the Chicken : Add the crispy chicken pieces to the saucepan or pour the sauce over the chicken in a large bowl. Toss gently until fully coated.
-
Step 6: Serve : Serve immediately over steamed rice or noodles. Garnish with green onions and sesame seeds.
