Description
A homemade crispy orange chicken recipe that delivers restaurant-quality crunch without deep frying. Using a double-coating technique with cornstarch and fresh orange juice, this dish is ready in under 30 minutes and tastes better than takeout.
Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch bites
- 2 large egg whites, beaten until foamy
- 1 tablespoon soy sauce
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup (120g) cornstarch
- Vegetable or Canola Oil (for frying or spray oil for air frying)
- 2 large fresh oranges (yielding 1 cup juice and 2 tablespoons zest)
- ½ cup (100g) sugar (half white, half brown)
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- ½ cup (120ml) low-sodium chicken broth
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- ½ teaspoon red pepper flakes (optional)
Instructions
- Cut chicken thighs into 1-inch cubes and pat dry with paper towels to remove moisture.
- Toss chicken in a bowl with egg whites and 1 tablespoon soy sauce. Let sit for 10 minutes.
- In a small saucepan, combine fresh orange juice, orange zest, sugar, rice vinegar, 2 tablespoons soy sauce, chicken broth, minced garlic, grated ginger, and red pepper flakes.
- Whisk ingredients over medium heat and bring to a simmer.
- Stir in the cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and cook, stirring constantly, until the sauce thickens (2-3 minutes). Remove from heat and set aside.
- Toss the marinated chicken in the cornstarch, pressing to coat evenly. Shake off excess. For extra crunch, repeat the egg white and cornstarch dip. Let coated chicken rest on a wire rack for 10 minutes if possible.
- Cook chicken using one of the following methods: Air Fry at 400°F for 12-15 minutes (flipping halfway); Pan Fry in batches over medium-high heat for 3-4 minutes per side; or Deep Fry at 350°F for 3-4 minutes.
- Pour warm sauce into a large bowl. Add hot, crispy chicken and toss gently to coat immediately before serving.
- Serve over steamed jasmine rice.
Notes
Do not overcrowd the pan to ensure crispiness. Use chicken thighs instead of breast for juicier results. Zest oranges before juicing. Keep sauce warm while cooking chicken. Store leftovers separately to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving with rice
- Calories: 450
- Sugar: 25
- Sodium: 600
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 40
- Fiber: 1
- Protein: 35
Keywords: crispy orange chicken, orange chicken recipe, homemade takeout, air fryer chicken, chinese food, 30 minute dinner, healthy takeout alternative