When the takeout craving hits, this Crispy Orange Chicken is your new go-to recipe—it’s ready in under 30 minutes and always a hit at the dinner table! The subtly sweet, citrusy sauce made with fresh oranges, soy sauce, and pantry staples perfectly complements the lightly fried chicken. Inspired by my favorite Chinese restaurant, I’ve perfected the technique to guarantee the crispiest chicken every single time!
London’s top tip to make it a winner: The key to keeping the chicken extra crispy is to fry it separately from the sauce and then toss them together just before serving.
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I’m a sucker for fried chicken in all its forms, but there’s something about Chinese-style dishes that I can’t get enough of. So, when I’m craving takeout, I turn to this lighter, homemade twist on Orange Chicken that tastes just as good as the real deal—if not better!
It all started with my obsession over General Tso’s Chicken, and since then, I’ve learned a few game-changing tricks that carry over into this recipe to ensure you get perfect results every time.
The fruit-forward sauce, made with fresh orange juice, soy sauce, sesame oil, and a touch of sweetness, pairs beautifully with the crispy chicken. Serve it over steamed rice with a side of Honey Sriracha Broccoli for a flavorful, veggie-packed meal the whole family will love!
(You can also find this recipe pairing in my Weeknight Winners cookbook!)
Ingredients You’ll Need
For the exact measurements and detailed instructions, you can jump to the recipe.
- Chicken Thighs: Boneless, skinless chicken thighs are essential for flavor and juiciness. Their fat content enhances taste and helps the coating stick. Chicken breasts work in a pinch but won’t be as tender or flavorful.
- Cornstarch & Flour: This combo ensures ultra-crispy chicken. Cornstarch gives a light crunch, while flour adds structure and flavor. Use a 1-to-1 gluten-free flour blend if needed.
- Oil: Choose a high smoke-point oil like avocado or peanut for frying. Avoid olive oil—it burns easily and can overpower the dish.
- Fresh Oranges: Freshly squeezed juice brings bright, citrusy flavor, and zest amplifies it. Store-bought fresh juice works, but don’t skip the zest!
- Soy Sauce or Tamari: Adds savory depth to the sauce; tamari works for a gluten-free option.
- Brown Sugar: Balances the citrus and savory flavors with a hint of sweetness.
- Garlic & Ginger: Fresh is key for bold, authentic flavor.
- Rice Vinegar: Adds tangy balance to the sauce; white wine vinegar can sub in a pinch.
- Toasted Sesame Oil: Provides a nutty, toasty flavor with just a small amount.
- Sriracha (Optional): Adds a mild kick; adjust to your spice preference.
How to Make Crispy Orange Chicken
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Prep the chicken. Cut the thighs into bite-sized, 1-inch pieces. Keep them as close to the same size as possible so they cook consistently. Finally, whisk together the cornstarch, flour, salt, and black pepper in a large bowl. Carefully add the prepared chicken and toss until all of the pieces are evenly covered.
- Cook the chicken. Heat a couple of tablespoons of oil in a large stainless steel skillet over medium-high heat. Carefully add in half of the coated chicken chunks in a single layer to the bottom of the pan. Be sure to tap off any extra flour mixture. Cook the chicken for 7 to 9 minutes, flipping them over halfway through cooking. When the first batch is fully cooked, remove them to a plate lined with paper towels. Add more oil and continue with the rest of the chicken.
- Make the orange sauce. Add the sauce ingredients to a medium sized bowl and whisk well. When the chicken is done cooking, add the prepared sauce to the skillet and turn the heat to high. Bring the sauce to a boil, then reduce the heat to low. Let it simmer for 1 to 2 minutes, whisking the entire time. The sauce should reduce by half while cooking.
- Sauce the chicken and serve. After the sauce has reduced, gently add the chicken back into the skillet. Continue cooking over low heat for a few more minutes, just until everything is heated through. Serve the orange chicken with some white rice along with chopped green onions and toasted sesame seeds!
FAQs
Yes, you can use store-bought orange juice. However, fresh orange juice and zest provide a more vibrant, authentic flavor.
Coating the chicken in a mixture of cornstarch and flour, then frying it at the right temperature (around 350°F or 175°C), ensures a crispy texture. Avoid overcrowding the pan to maintain consistent oil temperature.
Absolutely! Substitute soy sauce with tamari or coconut aminos, and use a gluten-free flour blend for the batter to make the dish gluten-free.
While it’s best enjoyed fresh for optimal crispiness, you can prepare the sauce and marinate the chicken in advance. Fry the chicken just before serving to maintain its texture.
If you’re anticipating leftovers, it’s best to store the sauce and chicken separately. Otherwise, the coating will get quite soggy. Reheat the chicken in the oven (at 350°F) or air fryer (at 300°F – my personal preference!) to restore its crispiness.
What to Serve with Gluten-Free Orange Chicken
Pair this orange chicken with a grain and a veggie and you’re good to go!
Go with White Rice, Basmati Rice, or Jasmine Rice. Or, keep it light with Cauliflower Rice.
Add some greens with Honey Roasted Broccoli, Roasted Asparagus, or Air Fryer Green Beans.
More Takeout Dinner Favorites
Keep your health (and budget) in mind with these delicious take-out-at-home recipes.
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Crispy Orange Chicken Recipe
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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.1 ¼ pounds boneless, skinless chicken thighs
- 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.¼ cup all-purpose flour, ¼ teaspoon black pepper
- 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.4 tablespoons avocado oil
- 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.¾ cup freshly squeezed orange juice, 1 teaspoon grated orange zest, ¼ cup soy sauce or tamari, 3 tablespoons packed brown sugar, 2 garlic cloves, ½ teaspoon finely minced fresh ginger, 2 teaspoons rice vinegar, 1 teaspoon toasted sesame oil, 1 teaspoon sriracha
- 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.White rice, Green onions, Toasted sesame seeds
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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
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks so yummy! I have definitely been missing Chinese food, and orange chicken has always been one of my favorites. I can’t wait to try this one!
Thanks so much Heidi!! Chinese food is impossible to find gluten-free in a restaurant so why not just make your own at home 🙂 Hope you like it!