This crispy orange chicken recipe features tender chicken thigh pieces coated in a light batter and tossed in a homemade orange sauce made with fresh juice, soy sauce, garlic, and ginger. Ideal for quick dinners or a Chinese takeout-style meal at home, this dish pairs perfectly with steamed rice and sesame seeds. A go-to option for those searching for easy Asian recipes, crispy chicken dishes, or family-friendly weeknight meals.

Crispy chicken pieces tossed in a sweet and tangy orange sauce — this homemade orange chicken delivers bold flavor and irresistible texture. Perfect for weeknight dinners or takeout-style meals at home.

Ingredients

For the Chicken Batter:

90 g (¾ cup) plain (all-purpose) flour
1 medium egg
¼ tsp garlic salt
Pinch of salt and pepper
90 ml (⅓ cup + 1 tbsp) cold water

For the Chicken:

8 boneless, skinless chicken thigh fillets, cut into bite-size chunks
2 tbsp cornflour (cornstarch)
120 ml (½ cup) vegetable oil, for frying

For the Orange Sauce:

Juice of 2 large oranges
Zest of ½ orange
6 tbsp caster (superfine) sugar
5 tbsp soy sauce (dark, or half dark and half light)
2 cloves garlic, minced
1 tsp minced ginger
1 tsp rice vinegar
(Optional) 1 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water (for thickening)

To Serve:

Boiled rice
1 tsp sesame seeds

Instructions

1. Prepare the Batter

In a large bowl, combine flour, egg, garlic salt, salt, pepper, and water. Whisk until smooth and thick enough to coat chicken. If too thick, add a splash of water.

2. Coat the Chicken

In a separate bowl, toss the chicken pieces with cornflour to coat. Then transfer the chicken into the batter and stir to coat completely.

3. Heat the Oil

Add the oil to a wok or large frying pan and heat over medium-high heat until shimmering hot.

4. Make the Orange Sauce

While the oil is heating, combine orange juice, zest, sugar, soy sauce, garlic, ginger, and rice vinegar in a bowl. Set aside.

5. Fry the Chicken

Working in batches, fry the battered chicken for 3–4 minutes per batch, turning with tongs, until golden and cooked through. Drain on a plate lined with kitchen paper.

6. Finish the Sauce

Carefully discard most of the oil, leaving about 1 tsp in the pan. Reduce heat to medium, pour in the orange sauce, and bring to a boil. Let simmer for a few minutes to thicken slightly. For a thicker glaze, slowly stir in the cornflour slurry while cooking.

7. Coat the Chicken

Return the fried chicken to the pan. Gently toss with a spatula until each piece is coated in the orange sauce.

8. Serve

Serve immediately over boiled rice. Garnish with sesame seeds.

Tips

Use chicken thighs for the best flavor and juiciness.
Fry in batches to avoid overcrowding the pan and ensure crispiness.
Make the sauce while frying to save time and keep things moving efficiently.
If reheating, use a hot pan or oven to retain the crisp texture.

Variations and Substitutions

Vegetarian option: Use tofu instead of chicken and pan-fry until crisp.
Healthier version: Air-fry or bake the battered chicken pieces instead of deep frying.
Spicy twist: Add a teaspoon of chili flakes or sriracha to the sauce.
Gluten-free: Use a gluten-free flour blend and tamari or gluten-free soy sauce.

FAQs

Can I make this ahead of time?
You can prep the sauce and batter ahead, but for best texture, fry the chicken just before serving.

How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat in a skillet to maintain crispiness.

Can I use chicken breast instead of thighs?
Yes, but thighs offer better moisture and tenderness.

Serving Suggestions

Serve with steamed jasmine rice or egg fried rice.
Add stir-fried vegetables like broccoli or bell peppers for a balanced meal.
Pair with a side of spring rolls or Asian-style slaw for a full dinner spread.

Why You’ll Love This Recipe

Crispy chicken with bold citrus flavor
Easy to make at home with everyday ingredients
Faster and fresher than takeout
Customizable heat and sweetness
A family favorite that works for both weeknights and entertaining