Let’s Talk About Crispy Orange Chicken (and why I’m obsessed)

Alright, I have to tell you, crispy orange chicken is the thing that gets my family to the table with zero complaints. I was completely hooked after my first disastrous (yet somehow edible) attempt back in college—with orange juice concentrate because, well, it was all I had. Spoiler: fresh juice is way better, but we survived. Anyway, it’s one of those dishes that turns any dinner into a mini celebration, and if I’m honest, sometimes the only thing standing between me and ordering takeout is the memory of my kid sneaking chicken bites straight form the pan. Which, I guess, is a compliment?

So, why will you love making this?

I whip this up whenever I’m craving something takeout-y, but cheaper and—listen—sometimes I don’t feel like leaving the house (especially on those drizzly Tuesdays). My youngest kiddo calls it “Sticky Chicken Happiness,” and my partner almost always eats too much (then regrets nothing). Nothing beats the smell, either; it does linger all night but, honestly, that’s kind of the charm! If you ever struggle with getting chicken just the right crunch, trust me, I’ve been there—so many gloopy batches later… this is the one. And if I can do it, you totally can.

Gather these ingredients (with my usual substitutions)

500g boneless, skinless chicken breast (or thigh—sometimes tastier, actually; totally fine to swap if needed)
2 eggs (or a splash of buttermilk if you’re out, thanks to my forgetful mornings…)
1 cup cornstarch (I once used potato starch in a pinch—worked out alright, though a bit clumpier)
1/2 cup plain flour (my gran liked self-raising, but I honestly can’t tell the diff in this recipe)
Oil for frying—vegetable, sunflower, or honestly whatever’s at hand
For the sauce:
- Fresh juice and zest from 2 oranges (bottled works if it’s unsweetened, but fresh is brighter)
- 1/3 cup sugar (brown sugar gives a bit more depth—I’m a fan)
- 3 tbsp soy sauce (any kind—I once accidentally grabbed the low-sodium, no one blinked)
- 2-3 cloves garlic, crushed (if they’re small, just toss in an extra one)
- 1 tbsp rice vinegar (apple cider vinegar in a pinch, though the flavor is a tad sharper)
- 1 tbsp cornstarch (trust me, it helps thicken better than flour here)
- Chili flakes to taste (optional, but I like a wee kick sometimes)
Sesame seeds and chopped scallions for garnish (or skip if you can’t be fussed—still delicious)

Here’s how I do it (with a few necessary detours)

Cut the chicken: Do bite-sized chunks, maybe just under an inch across. If I’m feeling lazy, the chunks get bigger. Don’t sweat it.
Batter time: Toss your chicken into the eggs (or buttermilk). Make sure they’re all coated. In another bowl, mix together cornstarch and flour. Now, toss the wet chicken pieces in the flour mix. This is where things get messy—I always regret not using a bigger bowl.
Fry ’em up: Heat enough oil to deep-fry. If you haven’t got a thermometer (who does?), just drop in a test piece—if it sizzles hard and floats, you’re golden (no pun intended). Fry in batches; don’t crowd the pan. I find 3-4 minutes per batch usually does it. Drain well—I just use a wire rack over a baking tray sometimes; paper towels in a pinch.
While frying, start the sauce: Whisk up orange juice, zest, sugar, soy sauce, garlic, vinegar, and cornstarch in a saucepan. Go medium heat, keep whisking—mine always looks weird and cloudy at first. It’ll thicken up after a few minutes. If you want extra zing, add chili flakes here.
Combine: Once your sauce is thick and shiny, tumble in the cooked chicken pieces and gently toss to coat evenly. (And okay, this is where I sneak a taste every single time. Too good not to.)
Sling onto a platter: Scatter some sesame seeds, maybe a few chopped scallions, and serve hot. Because cold, it’s just not quite right, ya know?

Notes from many, many attempts

Don’t skip patting the chicken dry if it was frozen. Trust me, or your batter will slide right off. Learned the hard way.
If the sauce gets too thick, just add a splash of water and whisk it in. I always start with less cornstarch now.
I find cornstarch gets a crispier finish than flour alone—everyone has a theory, but that’s mine.

Let’s talk variants (good and not so good)

Once, I added a full teaspoon of smoked paprika to the batter—honestly, it overpowered the orange. Not recommended, unless you really love smoked flavors!
Swapping the chicken for battered cauliflower works remarkably well, for a veg version. The sauce totally makes it.
Adding a splash of toasted sesame oil in the sauce adds a nutty touch; I only do this if I’m feeling fancy.

Don’t have a deep fryer? No sweat—

I used to think my deep fryer was vital, but a big saucepan with 2 inches of oil does the trick. If you’re nervous, you can even shallow-fry or bake the pieces (just a bit less crunchy, but still nice). I’ve even air-fried them, but they don’t get quite as crispy—worth a try if you’re watching the oil though.

Storing leftovers (if there are any)

Pop any leftovers in an airtight container, fridge for up to 2 days. I think it tastes even better the next day—though honestly, in my house it never lasts more than a day! Reheat in the oven to crisp ’em up a bit; microwave makes them soggy (I learned that the sad way).

How I like to serve it

I almost always do this with fluffy white rice and some skinny steamed broccoli because my mum always says the green makes it look healthier. Sometimes I toss in orange slices for extra drama. My partner likes to pile it onto lettuce cups, which—surprisingly—works really well. Try it if you feel like getting a fancy-pants vibe.

If I could give you just a couple pro tips—

Don’t rush the sauce; once, I cranked up the heat too high and ended up with burnt sugar and sticky misery.
Cut the chicken evenly. I used to ignore this, but uneven bits either dry out or stay weirdly undercooked. Just worth doing right.

FAQ (because people actually ask these)

Can I make this gluten free?
Yeah, just swap the plain flour for any GF all-purpose blend and stick to cornstarch. I’ve tried it—tastes pretty much spot on.

Can you freeze crispy orange chicken?
I wouldn’t, to be honest. The crispy bits go soggy. Better to make fresh. Or, just freeze the battered, uncooked chicken and fry later.

Do I need a wok?
Nah, a big frying pan works fine. I use my old cast-iron sometimes—cleans up easier too!

Why isn’t my chicken crispy?
Probably overcrowded the pan or your oil wasn’t hot enough. Also, get the chicken good and dry before dredging. On second thought, maybe both—been there.

Alright, that’s the whole show. If you make this, let me know if you end up with sauce on your shirt (a rite of passage, imho).

Crispy Orange Chicken Made Easy: My Real Kitchen Guide