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Crispy Orange Chicken Recipe Easy Homemade Sweet Tangy Glaze

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A quick and easy recipe for crispy orange chicken with a perfectly balanced sweet and tangy glaze that stays crunchy and delicious. Perfect for weeknight dinners, potlucks, or family gatherings.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • ½ cup all-purpose flour (for gluten-free option, use rice flour or cornstarch)
  • ½ cup cornstarch or potato starch
  • 2 large eggs, beaten, room temperature
  • Salt and freshly ground black pepper, to taste
  • Vegetable oil or canola oil for frying (about 3 cups)
  • ½ cup fresh orange juice (preferably from navel oranges)
  • ¼ cup granulated sugar
  • 2 tbsp rice vinegar or apple cider vinegar
  • 2 tbsp soy sauce (low-sodium preferred)
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger (optional)
  • 1 tbsp cornstarch mixed with 2 tbsp water (for thickening sauce)
  • Zest of 1 orange
  • Optional garnish: sliced green onions and toasted sesame seeds

Instructions

  1. Pat the chicken pieces dry with paper towels and season lightly with salt and pepper.
  2. In one bowl, mix the all-purpose flour and cornstarch. In another bowl, beat the eggs until smooth.
  3. Dip each chicken piece into the egg mixture, letting excess drip off, then dredge thoroughly in the flour-cornstarch mix. Press gently to ensure coating sticks. Set aside.
  4. Pour oil into a large deep skillet or wok until about 2 inches deep. Heat to 350°F (175°C).
  5. Fry chicken pieces in batches for 3-4 minutes until pale golden but not fully cooked. Remove and drain on a wire rack.
  6. Let oil return to 350°F, then fry chicken again for 2-3 minutes until deep golden and crispy. Drain on wire rack.
  7. While frying, combine orange juice, sugar, rice vinegar, soy sauce, garlic, ginger, and orange zest in a saucepan. Bring to a gentle boil over medium heat, stirring occasionally.
  8. Stir cornstarch slurry into simmering sauce and whisk until thickened to syrupy consistency.
  9. Toss crispy chicken in the sweet tangy glaze, coating each piece well but not swimming in sauce.
  10. Garnish with sliced green onions and toasted sesame seeds if desired. Serve immediately while hot and crispy.

Notes

Double frying is essential for perfect crispiness. Maintain oil temperature at 350°F to avoid greasy or burnt coating. Toss chicken in glaze just before serving to keep coating crispy. If glaze thickens too much, add a splash of water to loosen. For gluten-free, substitute flour with almond or gluten-free flour blends. Air fryer option: cook coated chicken at 400°F for 15-18 minutes, flipping halfway.

Nutrition

Keywords: crispy orange chicken, sweet tangy glaze, homemade orange chicken, double fried chicken, easy weeknight dinner, gluten-free option, air fryer orange chicken

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