Crispy Asian-Style Orange Chicken

Crispy Asian-Style Orange Chicken delivers a symphony of flavors that dances on your taste buds, transforming any ordinary dinner into a delightful feast. Turn any meal into a delightful feast with crispy, tangy, and sweet Asian-style orange chicken! This Crispy Asian-Style Orange Chicken features perfectly fried chicken coated in a glossy, zesty orange sauce, bursting with unique flavors and a hint of spice. As a home cook constantly chasing the perfect balance between ease and excitement in the kitchen, I can confidently say this recipe hits all the right notes. With an intermediate difficulty level, it’s ideal for a weekend lunch or a special dinner with friends. You’ll spend about 30 minutes preparing, 20 minutes cooking, and another restful 15 minutes letting those flavors meld. Each serving clocks in at roughly 600 calories—just enough to satisfy without tipping the scales. Whether you’re aiming for a midweek pick-me-up or planning a Sunday supper that wows, this orange chicken recipe scales beautifully and stays true to the vibrant tastes of Asian cuisine.

I still remember the first time I shared this orange chicken at a casual weekday dinner. My kitchen smelled like a citrus grove serenaded by ginger and garlic, and I couldn’t help but peek at the chicken frying until it was golden and irresistibly crisp. I recount how my partner swore they detected a secret restaurant trick, only for me to confess it was all about the simple slurry of cornstarch and water creating that glossy sauce. Over steaming rice, we dug in, laughter punctuating each bite. It felt like hosting a mini celebration every single time, and that’s what keeps me coming back to this recipe. Every blend of soy sauce and rice vinegar marinates the chicken just enough to keep it juicy, while the brown sugar and fresh orange juice in the sauce bring out a playful sweetness balanced by optional red pepper flakes. Trust me, after one taste, you’ll be jotting down extra notes on how to make this dish again and again.

KEY INGREDIENTS IN CRISPY ASIAN-STYLE ORANGE CHICKEN

Every standout recipe relies on quality ingredients that work in harmony. In this section, I’ll break down each star player and explain why they’re indispensable to achieving that perfect balance of crispy texture and tangy-sweet sauce.

• Boneless, skinless chicken breast

Provides lean, tender meat that absorbs the marinade beautifully and crisps up evenly when fried.

• All-purpose flour

Creates a light coating that pairs with cornstarch to deliver a satisfyingly crunchy exterior.

• Cornstarch

Works in tandem with flour to ensure that ultra-crispy crust and also thickens the sauce when used in a slurry.

• Salt

Enhances all the natural flavors in both the chicken and the sauce, keeping everything well-seasoned.

• Black pepper

Adds a subtle kick, rounding out the savory notes and preventing the sweetness from becoming cloying.

• Soy sauce

Brings umami depth to both the marinade and the sauce, grounding the bright citrus flavors.

• Rice vinegar

Offers a gentle acidity that lifts the dish and balances the sweetness of the brown sugar and orange juice.

• Egg

Helps the flour-cornstarch mixture cling to each chicken piece, ensuring an even, hearty coating.

• Vegetable oil

Provides a neutral frying medium that achieves golden-brown perfection without overpowering the other flavors.

• Freshly squeezed orange juice

Delivers authentic, vibrant citrus brightness that defines the sauce’s signature tang.

• Brown sugar

Contributes a warm sweetness and slight molasses undertone, creating a glossy finish in every bite.

• Cornstarch slurry

Thickens the sauce quickly when added, giving it that irresistible sheen and clingy texture.

• Fresh ginger

Infuses a mild, peppery warmth that complements the citrus and garlic notes.

• Garlic

Lends aromatic depth and savory personality, anchoring the sauce in classic Asian flavor profiles.

• Orange zest

Intensifies the citrus flavor with concentrated oils, leaving delightful pops of aroma and taste.

• Crushed red pepper flakes

(Optional) Introduce a playful heat that contrasts beautifully with the sweet and tangy components.

HOW TO MAKE CRISPY ASIAN-STYLE ORANGE CHICKEN

Now that we’ve gathered our flavorful lineup, it’s time to bring everything together. From marinating to that final glossy toss, each step builds layers of taste and texture, ensuring your chicken emerges golden, juicy, and coated in irresistible sauce.

1. In a large bowl, combine the flour, cornstarch, salt, and black pepper. Whisk these dry ingredients until they form an even coating mix, then set the bowl aside for dredging.

2. In a separate bowl, marinate the chicken pieces with soy sauce, rice vinegar, and beaten egg. Gently toss the chicken so each piece is coated, then let it rest for about 15 minutes, allowing the flavors to infuse the meat.

3. Heat the vegetable oil in a large skillet or deep fryer over medium-high heat. Aim for a temperature around 350°F (175°C) to achieve that perfect crispness without overcooking.

4. While the oil is heating, drain any excess marinade from the chicken. Dredge each piece thoroughly in the flour mixture, shaking off any clumps for uniform coverage.

5. Fry the chicken pieces in batches, making sure not to overcrowd the pan. Cook each batch until the chicken is golden brown and crispy—about 5–7 minutes. Transfer the fried chicken to a paper towel–lined plate to drain the excess oil.

6. To make the orange sauce, combine the orange juice, brown sugar, soy sauce, rice vinegar, ginger, garlic, orange zest, and red pepper flakes in a saucepan over medium heat. Stir constantly until the sugar fully dissolves.

7. Slowly add the cornstarch slurry to the sauce, stirring continuously. Watch as the liquid turns into a thick, glossy coating.

8. Once the sauce has thickened, remove the pan from the heat. Toss the fried chicken pieces in the sauce until they’re evenly and luxuriously coated.

9. Serve the crispy orange chicken over steamed rice or noodles, garnished with sliced green onions and sesame seeds if desired.

SERVING SUGGESTIONS FOR CRISPY ASIAN-STYLE ORANGE CHICKEN

When serving this dish, presentation and accompaniments make all the difference. Whether you’re aiming for a weeknight family dinner or a vibrant dinner party spread, these suggestions will help you plate your orange chicken like a pro.

• Steamed Jasmine Rice Bed

Lay your sauced chicken over a fluffy mound of steamed jasmine rice, letting the grains soak up every drop of that tangy-orange glaze.

• Colorful Stir-Fry Vegetables

Serve with a side of sautéed bell peppers, broccoli, and snap peas to add vibrant color, crunch, and balance out the richness of the sauce.

• Crispy Noodle Nest

Create a crunchy base by frying thin chow mein noodles until golden, then pile the sauced chicken on top for an extra-textural delight.

• Garnish with Fresh Herbs and Seeds

Sprinkle with toasted sesame seeds and sliced green onions for pops of color and an extra layer of flavor that elevates each bite.

HOW TO STORE CRISPY ASIAN-STYLE ORANGE CHICKEN

Proper storage helps you enjoy this irresistible dish long after you first make it. Whether you’re saving leftovers for tomorrow’s lunch or prepping in advance for a gathering, these methods ensure your chicken stays flavorful and maintains its texture.

• Refrigerate in Airtight Containers

Transfer cooled chicken and sauce into separate airtight containers. This prevents sogginess—store the fried chicken on top of a paper towel to absorb excess moisture.

• Freeze for Longer-Term Storage

Place individual portions in freezer-safe bags or containers with extra sauce on the side. Label with the date and freeze for up to one month.

• Reheat for Crispiness

When you’re ready to eat, reheat the chicken on a baking sheet in a preheated oven at 350°F (175°C) for 10–12 minutes. Broil briefly if you want to restore that fresh-out-of-the-fryer crunch.

• Sauce Revival

If the sauce has thickened too much in storage, stir in a splash of water or orange juice while reheating on the stovetop over low heat, whisking until it’s glossy and pourable again.

CONCLUSION

This Crispy Asian-Style Orange Chicken journey has taken us from simple pantry staples to a vibrant, flavorful main course that’s perfect for lunch or dinner. We’ve covered every detail: from marinating your chicken to achieving that satisfying crunch, from whipping up a glossy, tangy orange sauce to plating with flair. Whether you’re dipping into this recipe for a cozy family meal or preparing a feast for friends, you now have the confidence to tackle each step—from gathering ingredients and mastering the dredge, to frying and saucing. Make sure to print this article or save it for later so you can refer back to the easy-to-follow instructions, prep times, and helpful tips whenever inspiration strikes. You can also scroll down to find a FAQ section below, where common questions and troubleshooting tricks await.

I’d love to hear about your experience—did the sauce hit that perfect balance of sweet, spicy, and tangy? Did your chicken turn out extra-crispy? Drop a comment with your thoughts, questions, or any personal twists you added. If you need help tweaking the recipe for dietary preferences or have feedback on making the process smoother, let me know. Your insights not only help you cook better but also shape the way I share my kitchen stories and creative ideas. Happy cooking, and here’s to many delicious meals featuring your new favorite orange chicken!

Print Recipe

Crispy Asian-Style Orange Chicken

Author: Laura Mitchell Courses: Dinner

Difficulty: Intermediate Prep Time 30 mins Cook Time 20 mins Rest Time 15 mins Total Time 1 hr 5 mins

Calories: 600

Description

This Crispy Asian-Style Orange Chicken features perfectly fried chicken coated in a glossy, zesty orange sauce, bursting with unique flavors and a hint of spice.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 ½ pounds of boneless, skinless chicken breast, cut into bite-sized pieces

• ½ cup of all-purpose flour

• ½ cup of cornstarch

• ¼ teaspoon of salt

• ⅛ teaspoon of black pepper

• 1 tablespoon of soy sauce

• 1 tablespoon of rice vinegar

• 1 egg, beaten

• Vegetable oil for frying

• For the orange sauce:

• ¾ cup of freshly squeezed orange juice

• ¼ cup of brown sugar

• 2 tablespoons of soy sauce

• 1 tablespoon of rice vinegar

• 1 tablespoon of cornstarch mixed with 2 s of water (for slurry)

• 1 teaspoon of grated fresh ginger

• 2 cloves of garlic, minced

• Zest of 1 orange

• ½ teaspoon of crushed red pepper flakes (optional, for heat)

Instructions

1. In a large bowl, combine the flour, cornstarch, salt, and black pepper. Set aside.
2. In a separate bowl, marinate the chicken pieces with soy sauce, rice vinegar, and beaten egg. Let it sit for about 15 minutes to soak up the flavors.
3. Heat vegetable oil in a large skillet or deep fryer over medium-high heat.
4. While the oil is heating, drain excess marinade from the chicken and coat each piece in the flour mixture.
5. Fry the chicken pieces in batches, making sure not to overcrowd the pan. Cook until the chicken is golden brown and crispy, about 5-7 minutes per batch. Transfer to a paper towel-lined plate to drain excess oil.
6. To make the orange sauce, combine the orange juice, brown sugar, soy sauce, rice vinegar, ginger, garlic, orange zest, and red pepper flakes in a saucepan over medium heat. Stir constantly until the sugar has dissolved.
7. Slowly add the cornstarch slurry to the sauce, stirring continuously until the sauce thickens and becomes glossy.
8. Once thickened, remove the sauce from the heat and toss the fried chicken pieces in the sauce until they are well coated.
9. Serve the crispy orange chicken over steamed rice or noodles, garnished with sliced green onions and sesame seeds if desired.

Note

• For an extra tangy flavor, you can add a tablespoon of lemon juice to the orange sauce.
• If you prefer a lighter version, the chicken can be baked instead of fried.
• You can add sautéed bell peppers or broccoli for a colorful vegetable addition.
• Adjust the sweetness or spiciness of the dish by varying the amount of sugar or red pepper flakes.
• Leftovers can be stored in an airtight container and reheated in the oven for maintaining the crispiness.

Keywords: orange chicken, Asian cuisine, crispy chicken, easy recipes, dinner ideas, homemade sauce