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Crispy Orange Chicken Recipe Easy Homemade Sweet Tangy Glaze

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A quick and easy crispy orange chicken recipe featuring a sweet tangy glaze made from fresh ingredients. Perfectly crispy chicken coated in a sticky, flavorful orange sauce that’s a crowd-pleaser for any occasion.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 cup (120g) all-purpose flour (or substitute with gluten-free flour blend)
  • ½ cup (60g) cornstarch (for extra crispiness)
  • 2 large eggs, beaten (room temperature)
  • Salt and pepper, to taste
  • Vegetable oil, for frying (neutral oil like canola or peanut oil)
  • ½ cup (120ml) fresh orange juice (about 2 medium oranges)
  • 2 tbsp soy sauce (use low sodium if preferred)
  • 3 tbsp honey or maple syrup
  • 1 tbsp rice vinegar
  • 1 tsp grated fresh ginger
  • 1 garlic clove, minced
  • 1 tbsp cornstarch mixed with 2 tbsp cold water (to thicken the glaze)
  • Optional garnishes: sliced green onions, sesame seeds, orange zest

Instructions

  1. Cut the chicken thighs or breasts into bite-sized, even pieces (about 1.5 inches). Pat dry with paper towels.
  2. Season chicken pieces lightly with salt and pepper. Set up two shallow bowls: one with beaten eggs, the other with a mix of all-purpose flour and cornstarch (1:1 ratio).
  3. Dip each piece first into the egg, letting excess drip off, then dredge thoroughly in the flour-cornstarch mixture. Repeat the double-dip process for extra crunch. Place coated pieces on a wire rack.
  4. Pour about 2 inches of vegetable oil into a pan or wok. Heat to 350°F (175°C).
  5. Fry chicken pieces in batches for 4-5 minutes each, turning occasionally until golden brown and cooked through. Drain on paper towels.
  6. While frying, whisk together orange juice, soy sauce, honey, rice vinegar, grated ginger, and minced garlic in a small saucepan. Bring to a gentle boil over medium heat.
  7. Stir the cornstarch slurry again and slowly pour into the simmering sauce. Stir continuously until glaze thickens to syrupy consistency, about 1-2 minutes.
  8. Remove chicken from paper towels and immediately toss with hot orange glaze until well coated.
  9. Transfer to serving plate and garnish with sliced green onions, sesame seeds, and orange zest. Serve immediately.

Notes

Use a kitchen thermometer to maintain oil temperature at 350°F for crispy, non-greasy chicken. Double-dip chicken in egg and flour mixture for extra crunch. Glaze chicken immediately after frying while hot to keep coating crisp. Rest fried chicken on a wire rack instead of paper towels to maintain crispiness. Adjust glaze thickness by adding water or simmering longer. For gluten-free, substitute flour with gluten-free blend and use gluten-free soy sauce.

Nutrition

Keywords: crispy orange chicken, sweet tangy glaze, easy orange chicken, homemade orange chicken, fried chicken recipe, sweet and sour chicken

Find it online: https://elvafood.com/crispy-orange-chicken-recipe-easy-homemade-sweet-tangy-glaze/