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STICKY AND CRISPY ORANGE CHICKEN

Deliciously Sticky and Crispy Orange Chicken Made Easy

Homemade Sticky and Crispy Orange Chicken combines crispy chicken with a tangy, glossy sauce for an unforgettable taste experience.
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Prep Time 30 minutes
Cook Time 20 minutes
Marinating Time 45 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Asian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crispy Chicken
  • 2 large chicken thighs Boneless and skinless; provides moistness and flavor.
  • 1 teaspoon salt Enhances flavor.
  • 1 teaspoon ground pepper Adds a slight heat.
  • 1/2 cup cornstarch Creates a crispy coating.
  • 1 1/2 cups flour Provides structure to the breading.
  • 1 large egg Binds the breading mixture.
  • 1 tablespoon oil Adds flavor and prevents sticking in the batter.
  • 1 1/8 cups water Hydrates the batter.
  • 3-4 cups oil for frying Needed to deep fry; temperature crucial for achieving that signature crispiness.
For the Orange Sauce
  • 1/2 cup orange juice Main flavoring agent; adds acidity and sweetness.
  • 1 teaspoon orange zest Intensifies orange flavor.
  • 2 tablespoons soy sauce Adds umami depth.
  • 1/2 cup rice vinegar or white vinegar Contributes tanginess.
  • 1/4 cup brown sugar Adds sweetness and helps with caramelization.
  • 2 teaspoons minced garlic Provides aromatic flavor.
  • 2 tablespoons cornstarch Used for thickening the sauce.
  • 2 tablespoons water To mix with cornstarch for the sauce.
  • 1 tablespoon oil Adds richness to the sauce.

Equipment

  • Deep frying pan
  • Saucepan
  • Mixing bowls
  • Whisk
  • Slotted spoon
  • Thermometer

Method
 

Cooking Steps
  1. Cut the boneless chicken thighs into 1-inch cubes and season with salt and ground pepper.
  2. In a mixing bowl, combine cornstarch, flour, salt, and pepper. Add egg, oil, and water, whisking until smooth.
  3. Marinate the seasoned chicken in the batter for 30 to 60 minutes.
  4. Heat 3 to 4 cups of oil in a deep frying pan to 350°F (175°C).
  5. Fry the chicken pieces in small batches for about 5 minutes until golden brown and crispy.
  6. In a saucepan, combine orange juice, orange zest, soy sauce, vinegar, brown sugar, and minced garlic over medium heat, stirring until sugar dissolves.
  7. Mix cornstarch with water and add to the sauce, stirring until thickened, about 5 minutes.
  8. Toss the fried chicken pieces in the thickened sauce until well coated.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 50mgCalcium: 30mgIron: 2mg

Notes

Keep oil temperature consistent for best results. Customize your sauce with additional spices for personal preference.

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