Discover how to make crispy orange chicken that's packed with flavor and perfect for any meal! This easy recipe showcases tender chicken thighs coated in a delightful orange sauce made with fresh juice, honey, and a hint of garlic and ginger. In just 40 minutes, you can impress your family and friends with this delicious dish.
1 lb boneless chicken thighs, cut into bite-sized pieces
1 cup all-purpose flour
2 eggs, beaten
1 cup panko breadcrumbs
1 tablespoon cornstarch
Salt and pepper to taste
Oil for frying
For the Orange Sauce:
1 cup fresh orange juice
Zest of 1 orange
1/4 cup honey
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon ginger, minced
1 teaspoon garlic, minced
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
![- 1 lb boneless chicken thighs - 1 cup all-purpose flour - 2 eggs, beaten - 1 cup panko breadcrumbs - 1 tablespoon cornstarch - Salt and pepper to taste - Oil for frying - 1 cup fresh orange juice - Zest of 1 orange - 1/4 cup honey - 2 tablespoons soy sauce - 1 tablespoon rice vinegar - 1 teaspoon ginger, minced - 1 teaspoon garlic, minced - Cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) For this recipe, I love using boneless chicken thighs. They stay juicy and tender. The panko breadcrumbs give the chicken a great crunch. The orange sauce adds a sweet and tangy flavor that makes every bite pop. To make the sauce, fresh orange juice is key. The zest of the orange will boost the flavor even more. Honey adds sweetness, while soy sauce and rice vinegar add depth. Ginger and garlic give it a nice kick. Using cornstarch in both the chicken coating and the sauce thickens everything nicely. You can find all the details in the Full Recipe. Enjoy! - Season chicken pieces with salt and pepper. - Set up a breading station with three bowls. First, take your chicken thighs and cut them into bite-sized pieces. This helps them cook evenly and makes them easy to eat. Next, sprinkle salt and pepper on the chicken. This simple step adds a basic yet essential flavor base. Now, let’s create your breading station. You need three bowls: one for flour, one for beaten eggs, and one for panko breadcrumbs mixed with cornstarch. This setup keeps the process neat and helps the chicken get a crispy coating. - Dredge in flour, dip in eggs, coat with panko. - Set aside to rest on a wire rack. Take each piece of chicken and dredge it in flour. Make sure to shake off any extra flour. This step ensures that the egg will stick better. Next, dip the chicken into the beaten eggs. The egg acts as a glue for the panko. Finally, coat the chicken with the panko breadcrumbs. Press gently to make sure the crumbs stick well. After breading, set the chicken pieces aside on a wire rack. This resting time helps the coating set. - Combine sauce ingredients in a saucepan over medium heat. - Stir in cornstarch slurry and thicken. In a saucepan over medium heat, combine your sauce ingredients. You will need fresh orange juice, orange zest, honey, soy sauce, rice vinegar, ginger, and garlic. Stir everything together and bring to a simmer. Once the sauce is simmering, it’s time to thicken it. Stir in the cornstarch slurry. This is a mixture of cornstarch and water. Keep stirring for about 2-3 minutes until the sauce thickens. Then, remove it from the heat. - Heat oil in a skillet or pot. - Fry chicken pieces until golden brown. In a deep skillet or pot, heat oil over medium-high heat. You want enough oil to submerge the chicken pieces. To test if the oil is hot enough, drop in a breadcrumb. It should sizzle right away. Fry the chicken pieces in batches. Cook them for about 4-5 minutes, or until they are golden brown and crispy. After frying, place the chicken on paper towels to drain any excess oil. - Toss fried chicken with the orange sauce. In a large mixing bowl, toss the crispy fried chicken with the orange sauce. Make sure all the pieces are well coated. This combination is where the magic happens, bringing all the flavors together. - Garnish and plate the dish attractively. When serving, plate the chicken on a large platter. Drizzle extra sauce on top for a glossy finish. Garnish with sesame seeds and chopped green onions for a pop of color and flavor. This adds not just taste but also makes the dish look inviting. For a full recipe, remember to check the detailed instructions and tips in the [Full Recipe]. To make your crispy orange chicken truly stand out, I recommend using panko breadcrumbs. They give a crunchier texture than regular breadcrumbs. First, prepare your chicken by cutting it into bite-sized pieces. Then, set up your breading station with flour, beaten eggs, and panko. Make sure the oil is hot enough before frying. You can test this by dropping in a small piece of breading; if it sizzles, you’re ready to go. Want to spice things up? Add red pepper flakes to your orange sauce for a nice kick. Just a pinch can elevate the dish! You can also try adding citrus zests, like lemon or lime. This will add new layers of flavor to your sauce. Feel free to mix and match to find your favorite combination. When frying, avoid overcrowding the pan. This helps the chicken cook evenly and stay crispy. If you add too many pieces at once, the temperature drops. Use a thermometer to keep an eye on the oil temperature. Aim for around 350°F for the best results. This ensures a golden brown finish on your chicken. For more details on making this dish, check the Full Recipe. {{image_2}} You can switch chicken with shrimp or tofu. Shrimp cooks fast and tastes great with orange sauce. Tofu gives a nice texture and absorbs flavors well. If you want a leaner dish, use chicken breast instead of thighs. This will make your meal lighter without losing flavor. If you want to change things up, try a sweet chili sauce. This sauce adds a lovely kick and sweetness. You can also explore a sesame ginger sauce for a unique twist. The sesame oil and ginger give a deep flavor that contrasts nicely with the orange. Crispy orange chicken is great over rice or noodles. These base foods soak up the sauce well. For a balanced meal, pair it with steamed vegetables. Broccoli or snap peas work well and add color to your plate. The combination makes for a tasty, complete meal. For the full recipe, check out the detailed steps provided earlier. To keep your crispy orange chicken fresh, store it in an airtight container. The refrigerator is best for this. You should eat it within 2-3 days for the best taste and texture. When you want to reheat your chicken, use an oven for the best results. The oven helps keep the chicken crispy. If you need a quick option, the microwave works too. Just know that it may lose some crunch in the process. You can freeze uncooked breaded chicken if you want to save some for later. This way, you can fry it fresh when you’re ready. If you freeze it, make sure to thaw it thoroughly before frying. This helps ensure it cooks evenly and gets that crispy finish. To make crispy orange chicken at home, follow these simple steps: 1. Prepare the Chicken: Cut the chicken thighs into bite-sized pieces. Season with salt and pepper. 2. Set Up a Breading Station: Use three bowls. Put flour in one, beaten eggs in another, and panko breadcrumbs mixed with cornstarch in the last. 3. Bread the Chicken: Dredge each chicken piece in flour, then dip in eggs, and coat with panko. Place them on a wire rack to rest. 4. Make the Orange Sauce: Mix orange juice, zest, honey, soy sauce, rice vinegar, ginger, and garlic in a saucepan over medium heat. 5. Thicken the Sauce: Add the cornstarch slurry and stir until thickened. 6. Fry the Chicken: Heat oil in a deep skillet, fry the chicken until golden brown. 7. Combine Chicken and Sauce: Toss the fried chicken in the orange sauce. Yes, you can use chicken breasts instead of thighs. Chicken breasts are leaner. They cook faster and have less fat. However, they may not be as juicy as thighs. Thighs provide more flavor and tenderness. Choose based on your taste preference. If you don’t have panko breadcrumbs, try these options: - Regular breadcrumbs - Crushed cornflakes - Crushed crackers - Ground nuts These alternatives can provide a nice crunch, but panko gives the best texture. Crispy orange chicken is not very spicy. It has a sweet and tangy flavor. If you want more heat, add red pepper flakes or sriracha to the sauce. Adjust the spice to your liking. Yes, you can prepare the orange sauce ahead of time. Make it a day before and store it in the fridge. Just reheat it before tossing it with the chicken. This saves time when you cook. Crispy orange chicken is not gluten-free because of the panko breadcrumbs and soy sauce. To make it gluten-free, use gluten-free breadcrumbs and tamari instead of soy sauce. Check labels to ensure all ingredients fit your diet. This guide covers how to make crispy orange chicken step by step. We explored the key ingredients, which include chicken, flour, and panko breadcrumbs. I shared tips for frying and enhancing flavors. You can also try variations with other proteins or sauces. Proper storage and reheating methods keep leftovers fresh. With these insights, you can create a dish that's both tasty and satisfying. Enjoy your cooking adventure, and don’t forget to share your results!](https://emmasdish.com/wp-content/uploads/2025/06/e5d29336-8dbd-4ed1-97b7-adaf34762187-250x250.webp)