why make this recipe
This crispy orange chicken is quick, tasty, and stays simple. You get a crunchy bite with a bright orange sauce. It works for weeknights, meal prep, or a simple dinner that feels special.
introduction
Crispy orange chicken pairs fried chicken pieces with a tangy-sweet orange sauce. The sauce makes the chicken sticky and flavorful. The recipe uses common ingredients and cooks fast.
how to make Crispy Orange Chicken
Follow the steps below. Work in small batches so the chicken stays crispy.
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
Directions :
- 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 the chicken hot over steamed white rice or fried rice. You can also place it on noodles or a bed of steamed vegetables. Garnish with sliced green onions or sesame seeds if you like.
how to store Crispy Orange Chicken
Cool the chicken and sauce to room temperature first. Put them in an airtight container and refrigerate up to 3 days. Reheat in a skillet over medium heat to keep some crispiness. Avoid microwaving long, or the coating will soften.
tips to make Crispy Orange Chicken
- Dry the chicken pieces with paper towels before breading to help the coating stick.
- Do not overcrowd the pan when frying. Fry in batches.
- Keep oil at medium-high heat so the chicken cooks fast and stays crunchy.
- If the sauce is too thin, simmer a little longer to reduce it.
- Taste the sauce and add a bit more sugar or soy sauce to balance sweet and salty.
variation (if any)
- Add red pepper flakes or a splash of rice vinegar for a tangy kick.
- Use orange zest in the sauce for brighter flavor.
- Swap chicken for tofu or cauliflower for a vegetarian version.
- For extra crisp, double-dip the chicken in egg and flour.
FAQs
Q: Can I bake the chicken instead of frying?
A: Yes. Coat the chicken and bake at 425°F on a greased sheet for about 15-20 minutes, turning once, until golden.
Q: Can I use store-bought orange juice?
A: You can, but fresh orange juice gives a brighter, fresher flavor.
Q: How do I keep the chicken crispy after saucing?
A: Toss just before serving. Serve over rice to catch extra sauce and keep most pieces crisp.
Q: Can I make the sauce ahead?
A: Yes. Store the sauce in the fridge up to 3 days and reheat gently before tossing with chicken.
Q: Is ginger powder okay to use instead of fresh ginger?
A: Yes. Ginger powder works fine and keeps the recipe simple.
Conclusion
For a similar take with tips and photos, try the recipe at Chinese Orange Chicken – Modern Honey. For another clear version with step-by-step guidance, see Crispy Orange Chicken – Khin’s Kitchen.
Print
Crispy Orange Chicken
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: None
Description
This crispy orange chicken features fried chicken pieces coated in a tangy-sweet orange sauce, perfect for weeknight dinners or meal prep.
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
Serve hot over steamed white rice or noodles. Garnish with sliced green onions or sesame seeds if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 9g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 120mg