If you are searching for a dish that perfectly balances crunch with a zesty punch, look no further than this Crispy Orange Chicken with Tangy Sauce Recipe. This beloved classic brings together crispy, golden-brown chicken pieces enveloped in a vibrant, flavorful orange sauce that dances on your palate with every bite. The combination of a crunchy exterior and a luscious, tangy glaze will have you craving this dish long after the last morsel is gone. Whether it’s a family dinner or a special treat, this recipe is an absolute showstopper!
Ingredients You’ll Need
The magic behind the Crispy Orange Chicken with Tangy Sauce Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a vital role—from the crispy coating of the chicken to the perfectly balanced tanginess and sweetness of the sauce, creating a dish that’s as delightful to prepare as it is to enjoy.
- 1 ½ lbs. boneless skinless chicken breast (or thighs): Tender chicken is the star here; thighs add extra juiciness if you prefer.
- Salt and Pepper: Basic seasoning to enhance the natural flavor of the chicken.
- 2 large eggs (whisked): Acts as the binding coating to help the breading adhere.
- 1 ¼ cups vegetable oil: For perfectly frying the chicken to crispy perfection.
- ½ cup cornstarch + 2 tablespoons (divided): Essential for that irresistible crunch in the coating and thickening the sauce.
- ¼ cup flour: Works with cornstarch to create the light, crispy breading.
- ¼ teaspoon baking soda: Helps the breading puff up and get extra crispy.
- ¾ cup orange juice: The refreshing citrus base of the tangy sauce, bright and fragrant.
- â…“ cup chicken broth: Adds depth and savory balance to the sauce.
- ¼ cup soy sauce: For umami richness and a salty kick.
- ¼ cup white sugar: Balances acidity with sweetness in the sauce.
- 3 tablespoons light brown sugar: Adds a hint of molasses flavor and extra sweetness.
- 2 tablespoons rice vinegar: Provides sharpness that complements the orange flavor beautifully.
- 1 tablespoon freshly minced ginger: Offers a warm, spicy aroma that elevates the sauce.
- 3 cloves garlic (minced): Adds savory depth and a subtle kick.
- 1 ½ tablespoons cornstarch: To thicken the sauce to perfect saucy goodness.
- 1 teaspoon orange zest (optional): Intensifies the citrus notes for extra zing.
- 1 teaspoon hot sauce: A gentle heat that enhances overall flavor without overpowering.
- ½ teaspoon sesame oil: Adds a nutty aroma that rounds out the sauce taste beautifully.
- Green onions: For fresh, crisp garnish and a pop of color.
How to Make Crispy Orange Chicken with Tangy Sauce Recipe
Step 1: Prep Work
Start by setting wire cooling racks over a baking sheet or use parchment paper to allow the fried chicken to stay crispy by draining excess oil. If you don’t have racks, a paper towel-lined plate works too. Meanwhile, whisk together all the sauce ingredients except the cornstarch in a saucepan and set aside, making sure the mixture stays cool so that the cornstarch doesn’t activate prematurely.
Step 2: Prepare the Breading Mixture
In a large bowl, combine the flour, ½ cup cornstarch, and baking soda thoroughly. This combination ensures your chicken gets that satisfying, crispy coating we all love.
Step 3: Bread the Chicken
Cut the chicken into 2-inch pieces and pat them completely dry — this step is crucial for a crispy crust. Season with salt and pepper, then sprinkle with 2 tablespoons of cornstarch for an extra layer of coating. Whisk the eggs vigorously until airy and uniform, then add the chicken, tossing to coat every piece. Working in batches, dredge the chicken pieces in the flour mixture, ensuring they are fully coated and ready for frying.
Step 4: Fry the Chicken
Heat your vegetable oil to 365°F in a large pot or deep fryer. Fry the chicken in batches, making sure to leave enough space so the pieces crisp evenly without steaming. Flip them after 2 to 3 minutes once the bottom layer is golden. Adjust the heat as necessary to maintain the right frying temperature. Transfer the cooked chicken to the wire racks to drain and keep that beautiful crunch intact.
Step 5: Cook the Sauce
Turn your attention back to the sauce mixture—bring it to a boil over medium-high heat, stirring constantly. Once it begins to thicken, remove it from heat. For the best tossing experience, place the thickened sauce in a large bowl where you will mix the chicken shortly.
Step 6: Toss and Serve
Add the golden, crispy chicken pieces into the sauce and toss gently but thoroughly to coat every bite in that tangy goodness. Sprinkle chopped green onions on top, serve immediately over fluffy white rice or vegetable fried rice, and get ready for a meal bursting with flavor and texture.
How to Serve Crispy Orange Chicken with Tangy Sauce Recipe
Garnishes
Simple garnishes like fresh green onions add a pop of color and refreshing taste, balancing the sweet and tangy sauce. For a little extra flair, toasted sesame seeds work beautifully as a garnish that adds a subtle crunch and nutty aroma.
Side Dishes
This Crispy Orange Chicken with Tangy Sauce Recipe pairs wonderfully with steamed white rice, which soaks up the delicious sauce perfectly. Alternatively, vegetable fried rice or stir-fried greens like bok choy or broccoli offer a colorful and nutritious complement.
Creative Ways to Present
For a family-style meal, serve the chicken in a large decorative bowl with fresh lime wedges on the side for an extra tangy twist. Or, plate individual servings over a bed of jasmine or brown rice with a sprinkle of finely sliced red chili for a little heat and a burst of color that impresses every guest.
Make Ahead and Storage
Storing Leftovers
Place any leftover crispy orange chicken in an airtight container and refrigerate for up to 3 days. The chicken will retain good flavor, but note that the crispiness may soften. Store sauce separately if possible to keep textures distinct.
Freezing
You can freeze leftover orange chicken by placing the cooked chicken and sauce in separate freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating to preserve taste and texture.
Reheating
Reheat gently in a skillet over medium heat to revive some of the crispiness and warmth of the sauce. Avoid microwaving straight from the freezer, as it can make the chicken soggy. Heating the sauce separately and then tossing the chicken in will help maintain that wonderful crispy texture you love.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work beautifully in this Crispy Orange Chicken with Tangy Sauce Recipe because they have more fat, which keeps the meat juicy and tender, enhancing the overall flavor.
Is there a vegetarian alternative for this recipe?
While this recipe is designed for chicken, you can try using firm tofu or cauliflower florets as a substitute. Coat and fry them the same way for a delicious vegetarian twist with that same crispy, tangy appeal.
How can I make the sauce spicier?
Increase the amount of hot sauce or add a pinch of red pepper flakes to the sauce mixture. This will give the sauce a delightful spicy kick that lingers alongside the tangy orange flavor.
What’s the secret to keeping the chicken crispy?
Patting the chicken dry before breading and frying it in oil heated to the right temperature are key. After frying, placing the chicken on wire racks helps drain excess oil and prevents sogginess, keeping every bite perfectly crispy.
Can I prepare the sauce in advance?
Yes, making the sauce ahead saves time and actually deepens the flavors. Just keep it refrigerated and warm it gently before tossing with freshly fried chicken to maintain that perfect texture contrast.
Final Thoughts
This Crispy Orange Chicken with Tangy Sauce Recipe is one of those dishes that feels like a warm hug on a plate—so satisfying and bursting with flavor. It’s incredibly rewarding to make from scratch, and once you try it, it might just become your go-to comfort food. Don’t hesitate to dive in and share this delicious delight with your loved ones. Trust me, once you experience that perfect crispy bite smothered in tangy, citrusy sauce, there’s no going back!
Print
Crispy Orange Chicken with Tangy Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese-American
Description
This Orange Chicken recipe features crispy, succulent pieces of chicken coated in a vibrant, tangy, and sweet orange sauce. Perfectly fried to golden perfection, the dish combines a balance of citrusy zest, soy sauce, garlic, and ginger, creating a popular and delicious meal served best over rice and garnished with fresh green onions.
Ingredients
Chicken and Breading
- 1 ½ lbs. boneless skinless chicken breast or thighs
- Salt and pepper to taste
- 2 large eggs, whisked
- 1 ¼ cups vegetable oil (plus more as needed for frying)
- ½ cup cornstarch, plus 2 additional tablespoons (divided)
- ¼ cup all-purpose flour
- ¼ teaspoon baking soda
Orange Sauce
- ¾ cup orange juice
- â…“ cup chicken broth
- ¼ cup soy sauce
- ¼ cup white sugar
- 3 tablespoons light brown sugar
- 2 tablespoons rice vinegar (can substitute white vinegar)
- 1 tablespoon freshly minced ginger (or ¼ teaspoon ground ginger)
- 3 cloves garlic, minced
- 1 ½ tablespoons cornstarch
- 1 teaspoon orange zest (optional)
- 1 teaspoon hot sauce
- ½ teaspoon sesame oil
Garnish
- Green onions, chopped
Instructions
- Prep Work: Set wire cooling racks over a baking sheet or line a plate with paper towels to hold the fried chicken and keep it crispy after frying.
- Prepare Sauce: In a large saucepan, whisk together orange juice, chicken broth, soy sauce, white sugar, brown sugar, rice vinegar, minced ginger, garlic, cornstarch, orange zest (if using), hot sauce, and sesame oil. Set aside ensuring ingredients are at room temperature to avoid premature cornstarch activation.
- Prepare Breading Mixture: In a large bowl, combine flour, ½ cup cornstarch, and baking soda and mix well.
- Prep Chicken: Cut chicken into 2-inch pieces, pat dry thoroughly. Season with salt and pepper, then sprinkle with 2 tablespoons cornstarch evenly.
- Coat Chicken in Egg: Whisk eggs vigorously until uniform and airy. Add chicken pieces and toss to coat completely with egg mixture.
- Bread Chicken: Remove chicken pieces a few at a time from egg, letting excess drip off. Transfer into the flour-cornstarch baking mix and toss well to coat. Place coated chicken on a plate; repeat until all chicken is coated.
- Heat Oil: Heat vegetable oil in a large pot or deep fryer to 365°F (185°C), using enough oil to cover chicken about three-quarters of the way.
- Fry Chicken: Fry the chicken in batches, leaving space between pieces. Cook 2-3 minutes per side until golden brown and crispy, adjusting heat as needed. Use a slotted spatula to transfer fried chicken to wire racks to drain excess oil.
- Cook Sauce: Place the prepared sauce mixture over medium-high heat and bring to a boil, stirring occasionally. Cook until the sauce thickens, then remove from heat. Optionally transfer the sauce to a large bowl for easier tossing.
- Toss Chicken in Sauce: Add fried chicken to the thickened sauce and toss gently but thoroughly to coat all pieces evenly.
- Serve: Serve immediately over white rice or vegetable fried rice. Garnish with chopped green onions for added freshness and flavor.
Notes
- For a crispier texture, let the fried chicken rest on wire racks rather than paper towels to prevent sogginess.
- Orange zest adds extra citrus aroma but is optional.
- Adjust hot sauce quantity to match preferred spice level.
- Use fresh ginger for best flavor, but ground ginger is a suitable substitute.
- Serve with steamed white rice or your favorite fried rice variation for a full meal.
- Cook oil carefully to maintain consistent frying temperature for evenly crispy chicken.
