Can I make orange chicken without deep frying?

Absolutely! Air frying produces excellent results with 75% less oil. Cook at 400°F for 12-15 minutes, flipping halfway through. You can also bake orange chicken at 425°F for 20-25 minutes on a wire rack.

What's the best way to get extra crispy orange chicken coating?

Double-dredge your chicken by dipping in egg wash, then flour mixture, then egg wash again, and finally flour mixture once more. This creates an extra-thick coating that stays crispier longer.

Can I substitute the orange juice in orange chicken with bottled juice?

Fresh orange juice provides superior flavor and natural oils from the zest, but high-quality, not-from-concentrate orange juice works in a pinch. Avoid juices with added sugars or artificial flavors.

How do I prevent my orange chicken sauce from becoming too thick?

Add the cornstarch slurry gradually while whisking constantly. If it becomes too thick, thin with additional orange juice or chicken broth, one tablespoon at a time.

Orange Chicken How to Cook in 5 Easy Steps

Name: Orange Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Chinese
Ingredients: For the Chicken:; 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces (or chicken breast); 1 cup all-purpose flour (or almond flour for gluten-free); ½ cup cornstarch (or arrowroot powder); 2 large eggs, beaten; 1 tsp salt; ½ tsp black pepper; Vegetable oil for frying (or avocado oil for higher smoke point); For the Orange Glaze:; ¾ cup fresh orange juice (from 3–4 large oranges); Zest of 2 oranges; ⅓ cup rice vinegar (or apple cider vinegar); ⅓ cup brown sugar (or coconut sugar); 3 tbsp soy sauce (or tamari for gluten-free); 2 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 tbsp cornstarch mixed with 2 tbsp water (slurry); 1 tsp red pepper flakes (optional); 2 green onions, sliced for garnish

Description

Learn how to make restaurant-quality Orange Chicken at home in just 5 easy steps. Crispy chicken with a sweet, tangy orange glaze—perfect for weeknight dinners or meal prep.

Ingredients

Scale

For the Chicken:

2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces (or chicken breast)

1 cup all-purpose flour (or almond flour for gluten-free)

½ cup cornstarch (or arrowroot powder)

2 large eggs, beaten

1 tsp salt

½ tsp black pepper

Vegetable oil for frying (or avocado oil for higher smoke point)

For the Orange Glaze:

¾ cup fresh orange juice (from 3–4 large oranges)

Zest of 2 oranges

⅓ cup rice vinegar (or apple cider vinegar)

⅓ cup brown sugar (or coconut sugar)

3 tbsp soy sauce (or tamari for gluten-free)

2 cloves garlic, minced

1 tbsp fresh ginger, grated

2 tbsp cornstarch mixed with 2 tbsp water (slurry)

1 tsp red pepper flakes (optional)

2 green onions, sliced for garnish

Instructions

Step 1: Prepare the Coating Station

In a large bowl, whisk together flour, cornstarch, salt, and pepper.
In another bowl, beat the eggs until smooth.

Step 2: Coat the Chicken

Dip each chicken piece first in the beaten eggs.
Dredge thoroughly in the flour mixture for full coverage and maximum crispiness.

Step 3: Heat the Oil

Pour oil into a heavy-bottomed pot or deep fryer to 2–3 inches deep.
Heat to 350°F (175°C), using a thermometer for accuracy.

Step 4: Fry the Chicken

Working in batches, carefully add chicken to hot oil to avoid overcrowding.
Fry 4–5 minutes until golden brown and internal temperature reaches 165°F.

Step 5: Make the Orange Glaze

While chicken fries, combine orange juice, zest, vinegar, brown sugar, soy sauce, garlic, and ginger in a large skillet over medium heat.
Bring to a simmer, then slowly whisk in the cornstarch slurry. Cook 2–3 minutes until sauce coats the back of a spoon.
Add crispy chicken to the glaze, tossing gently to coat.
Garnish with green onions and serve immediately.

Notes

Extra Crispy Coating: Double-dredge chicken by repeating egg wash and flour coating for a thicker, crispier crust.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Frying & Stovetop Glaze
Cuisine: Chinese

Nutrition

Serving Size: 1 cup
Calories: 385 kcal
Sugar: 24 g
Sodium: 890 mg
Fat: 18 g
Saturated Fat: 4 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 1 g
Protein: 28 g
Cholesterol: 125 mg

Keywords: Orange Chicken, Chinese-American Recipes, Crispy Chicken, Sweet and Tangy Glaze, Easy Weeknight Dinner, Homemade Orange Chicken, Healthy Chinese Recipes, Meal Prep Chicken