Crispy Orange Chicken

Better than Panda Express, and it takes under an hour. The double coating trick (egg then cornstarch) gives you that shattering crunch that holds up even after the sauce goes on. Use thighs, not breasts. The difference is enormous.

Ingredients

For the chicken:

  • 2 lbs boneless skinless chicken thighs, cut into bite-size pieces
  • 1 cup cornstarch
  • 2 eggs, beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • Neutral oil for frying

For the orange sauce:

  • 1/2 cup fresh orange juice (about 2 oranges)
  • 1/4 cup rice vinegar
  • 1/3 cup soy sauce
  • 1/2 cup brown sugar, packed
  • 1 tablespoon orange zest
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • Red pepper flakes to taste

For garnish:

  • Sesame seeds
  • Sliced scallions

Step-by-Step Instructions

Step 1: Prep the Chicken

Cut your chicken thighs into roughly 1.5 inch pieces. Season with salt and white pepper. Dip each piece in beaten egg, then toss in cornstarch until fully coated. Shake off any excess. Let them sit on a wire rack for 5 minutes while the oil heats. This short rest helps the coating stick.

Step 2: Fry Until Golden

Heat about 2 inches of neutral oil to 350F in a heavy pot or Dutch oven. Fry chicken in batches, about 5-6 minutes per batch, until deep golden brown and cooked through. Don’t crowd the pot or the temperature drops and you get soggy chicken. Transfer to a wire rack to drain.

Step 3: Make the Orange Sauce

While the chicken fries, whisk together orange juice, rice vinegar, soy sauce, brown sugar, orange zest, garlic, and ginger in a saucepan. Bring to a simmer over medium heat. Give the cornstarch slurry a stir and pour it in. Cook for about 2 minutes, stirring constantly, until the sauce turns glossy and thickens enough to coat a spoon. Remove from heat and stir in the sesame oil.

Step 4: Toss and Serve

Add the fried chicken to the sauce and toss until every piece is coated. Work quickly here so the chicken stays crispy. Pile onto a plate, hit it with sesame seeds and sliced scallions.

Serving Suggestions

  • Over steamed jasmine rice with extra sauce spooned on top
  • With steamed broccoli or roasted bok choy on the side
  • Alongside fried rice for a full takeout spread at home

Tips

  • Thighs over breasts, always. They stay juicy even if you slightly overcook them.
  • Double fry for extra crunch: fry once at 325F for 4 minutes, rest 5 minutes, then fry again at 375F for 2 minutes.
  • Zest your oranges before juicing them. Much easier.
  • The sauce thickens as it cools, so pull it off heat when it’s slightly thinner than you want.