Sweet, tangy, and better than takeout—this Orange Chicken recipe creates a dish that is crispy, wonderfully saucy, and utterly crave-worthy. Experience the perfect blend of citrus and savory flavors in every bite!

This recipe transforms humble chicken thighs into a culinary masterpiece. The secret lies in the perfectly crispy coating, achieved by a blend of all-purpose flour and cornstarch, followed by a quick dip in a savory batter. Once fried to golden perfection, the chicken is tossed in a homemade orange sauce that hits all the right notes: bright, sweet, and just a touch spicy if you like. Forget greasy delivery; this homemade version is fresh, vibrant, and incredibly satisfying.

For the Crispy Chicken

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  1 ½
  lbs
  boneless skinless chicken thighs, cubed into 1-inch pieces (thighs provide more moisture and flavor than breast meat, ensuring tender results)

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  1 ½
  cups
  all purpose flour

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  ½
  cup
  cornstarch

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  ½
  tsp
  salt

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  ¼
  tsp
  pepper

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  1
  large egg

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  1 ¼
  cup
  cold water

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  1
  tbs
  vegetable oil, + 3 ½ cups for deep frying (or enough to submerge chicken pieces)

For the Orange Chicken Sauce

This sauce is the star of the show, delivering that signature sweet and tangy flavor. Using fresh orange juice is key for the best results.

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  2
  large oranges , freshly juiced (about ½ cup, avoid concentrate for superior flavor)

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  4
  tbs
  low sodium soy sauce

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  ⅓
  cup
  white vinegar

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  ½
  cup
  packed brown sugar

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  1
  tbs
  minced garlic

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  1
  tsp
  fresh ginger, grated (optional, for an extra zing)

For the Cornstarch Slurry

This slurry is crucial for thickening the sauce to the perfect consistency, ensuring it beautifully coats every piece of crispy chicken.

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  1
  tbs
  cold water

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  3
  tbs
  cornstarch

• Prepare the Chicken Batter: In a spacious bowl, combine the all-purpose flour, ½ cup of cornstarch, salt, and pepper. Whisk these dry ingredients thoroughly until well combined. Next, add the egg, 1 ¼ cup of water, and 1 tablespoon of vegetable oil. Continue whisking until you have a smooth, lump-free batter. Add your cubed chicken pieces to this batter, stirring gently to ensure each piece is fully coated. Cover the bowl with cling wrap and refrigerate for at least 30 minutes. This resting period allows the batter to adhere better and results in a crispier crust.

• Fry the Chicken: In a deep pan or a large pot suitable for frying, pour in the 3 ½ cups of vegetable oil (or enough oil to ensure the chicken pieces are mostly submerged). Heat the oil to 350°F (175°C). It’s crucial that the oil is at the correct temperature before adding the chicken to achieve that desired crispiness without making it greasy. Carefully remove the chicken from the batter, allowing any excess batter to drip off. Gently add the chicken pieces to the hot oil in small batches to avoid overcrowding the pan, which can lower the oil temperature and lead to soggy chicken. Cook each batch for approximately 2-3 minutes per side, or until the chicken is golden brown and fully cooked through. Once cooked, use a slotted spoon to transfer the chicken to a plate lined with paper towels to drain any excess oil. Set aside the fried chicken.

• Prepare the Cornstarch Slurry: In a small separate bowl, combine 1 tablespoon of cold water with 3 tablespoons of cornstarch. Whisk these two ingredients together until a smooth slurry is formed with no lumps. This mixture is vital for thickening our orange sauce to the perfect consistency. Set this slurry aside, as you will add it towards the end of the sauce preparation.

• Make and Combine the Sauce: Now, it’s time to prepare the delicious orange sauce. In a clean deep pan or pot on the stove (the same one used for frying can be cleaned and reused, or use a fresh one), add the freshly squeezed orange juice, low sodium soy sauce, white vinegar, packed brown sugar, and minced garlic (and grated ginger if using). Bring this mixture to a gentle simmer over medium heat, whisking continuously until the brown sugar has dissolved completely. Once simmering, slowly pour in the prepared cornstarch slurry while whisking vigorously. Continue to whisk until the sauce begins to thicken and achieve a glossy consistency. Immediately add the cooked, crispy chicken pieces into the thickened sauce. Toss quickly to coat all the chicken evenly. The goal is to coat the chicken rapidly to maintain as much crispiness as possible. Serve immediately for the best texture and flavor.

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