0 from 12 votes
Crispy Orange Chicken Recipe
When the takeout craving strikes, turn to this Crispy Orange Chicken, ready in under 30 minutes. The fruit-forward sauce, made with fresh oranges, soy sauce, and Asian staples, complements the lightly fried chicken beautifully.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 427 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
- 1 ¼ pounds boneless, skinless chicken thighs
- ¼ cup + 2 tablespoons cornstarch divided
- ¼ cup all-purpose flour
- 1 ¼ teaspoons salt divided
- ¼ teaspoon black pepper
- 4 tablespoons avocado oil divided
- ¾ cup freshly squeezed orange juice from 4-5 medium oranges
- 1 teaspoon grated orange zest
- ¼ cup soy sauce or tamari
- 3 tablespoons packed brown sugar
- 2 garlic cloves finely minced
- ½ teaspoon finely minced fresh ginger
- 2 teaspoons rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon Sriracha optional
For Serving
- white rice
- green onions green parts only, thinly sliced, optional
- toasted sesame seeds optional
Instructions
- Trim any excess fat from the chicken thighs and cut into bite-sized pieces.
- Whisk together ¼ cup of the cornstarch, ¼ cup flour, ¾ teaspoon salt, and ¼ teaspoon black pepper in a large bowl. Add the chicken pieces and toss to coat.
- Heat 2 tablespoons of the avocado oil in a large skillet over medium high heat. Once the oil is shimmering, shake off any excess coating from half of the chicken and add it to the skillet in a single layer. Cook for 5 minutes, turn, and cook for 4-6 minutes more, or until crispy and lightly golden. Meanwhile, line a plate with paper towels. Once the chicken is cooked through, transfer to the paper towel-lined plate. Add the remaining 2 tablespoons avocado oil to the skillet and repeat with the remaining chicken.
- Meanwhile, in a medium bowl, whisk together the orange juice, zest, soy sauce, brown sugar, garlic, ginger, rice vinegar, sesame oil, sriracha, if using, and remaining 2 tablespoons of cornstarch and ½ teaspoon salt.
- Once the skillet is empty, reduce the heat to medium, pour in the orange juice mixture, and cook for 1-2 minutes, whisking constantly, or until the sauce is thick enough to coat the back of a spoon. Reduce the heat to low, add the chicken, and cook until heated through, about 2-3 minutes.
- Serve over a bed of white rice with green onions and toasted sesame seeds, if desired.
Cup of Yum
Notes
- Fresh Orange Juice: Freshly squeezed orange juice and zest make the sauce brighter and more flavorful, but store-bought works in a pinch.
- Crispy Chicken Tips: Coat the chicken well and fry in small batches to keep the oil hot. This ensures golden, crunchy perfection.
- Storing Leftovers: Store chicken and sauce separately to avoid sogginess. Reheat the chicken in the oven at 350°F or air fryer (at 300°F - my personal preference!) to restore its crispiness.
Nutrition Information
Calories
427kcal
(21%)
Carbohydrates
28g
(9%)
Protein
30g
(60%)
Fat
21g
(32%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
Monounsaturated Fat
12g
Trans Fat
0.03g
Cholesterol
135mg
(45%)
Sodium
1693mg
(71%)
Potassium
502mg
(14%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
130IU
(3%)
Vitamin C
24mg
(27%)
Calcium
34mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 427
% Daily Value*
| Calories | 427kcal | 21% |
| Carbohydrates | 28g | 9% |
| Protein | 30g | 60% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 135mg | 45% |
| Sodium | 1693mg | 71% |
| Potassium | 502mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 24mg | 27% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.