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Crispy Orange Chicken Sauce Recipe Easy Quick Dinner Idea

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A quick and easy crispy orange chicken sauce recipe that transforms basic chicken into a flavorful, restaurant-quality dish with a sweet, tangy, and slightly spicy glaze.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • ½ cup (60g) cornstarch for coating the chicken
  • ½ cup (120ml) vegetable oil for frying
  • ¾ cup (180ml) fresh orange juice
  • Zest of one large orange
  • 3 tablespoons (45ml) soy sauce (low-sodium recommended)
  • 2 tablespoons (30ml) rice vinegar
  • 3 tablespoons (45g) honey or brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • ¼ teaspoon red pepper flakes (optional)
  • ½ cup (120ml) water
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)

Instructions

  1. Cut 1 lb (450g) boneless, skinless chicken thighs or breasts into 1-inch (2.5cm) bite-sized pieces. Pat them dry with paper towels.
  2. Place ½ cup (60g) cornstarch in a large bowl. Toss the chicken pieces in the cornstarch until fully coated and dry looking. Set aside.
  3. Pour about ½ cup (120ml) vegetable oil into a large skillet or wok. Heat over medium-high until shimmering but not smoking (around 350°F or 175°C).
  4. Working in batches, add the chicken pieces to the hot oil. Fry each batch for about 4-5 minutes, turning occasionally, until golden brown and crispy on all sides. Drain on paper towels.
  5. In a bowl, whisk together ¾ cup (180ml) fresh orange juice, zest of one orange, 3 tablespoons (45ml) soy sauce, 2 tablespoons (30ml) rice vinegar, 3 tablespoons (45g) honey or brown sugar, 2 minced garlic cloves, 1 teaspoon freshly grated ginger, ¼ teaspoon red pepper flakes (optional), and ½ cup (120ml) water.
  6. Pour the sauce mixture into the skillet and heat over medium. Bring to a gentle simmer, stirring frequently.
  7. Mix 1 tablespoon cornstarch with 2 tablespoons water to make a slurry. Slowly whisk the slurry into the simmering sauce. Stir until thickened and glossy, about 2-3 minutes.
  8. Add the fried chicken back into the skillet and toss to coat thoroughly. Cook together for another 1-2 minutes.
  9. Serve immediately over steamed rice or your favorite side. Garnish with extra orange zest or chopped scallions if desired.

Notes

Pat chicken dry before coating to ensure crispiness. Do not overcrowd the pan when frying to avoid steaming. Slowly add cornstarch slurry to avoid lumps. Toss chicken gently in sauce to keep crust crispy. For gluten-free, use tamari and substitute cornstarch with potato starch or arrowroot powder. Air fryer method: air fry at 400°F (200°C) for 12-15 minutes, flipping halfway.

Nutrition

Keywords: crispy orange chicken, orange chicken sauce, quick dinner, easy chicken recipe, sweet and tangy chicken, fried chicken, homemade orange sauce

Find it online: https://yumnode.com/crispy-orange-chicken-sauce-recipe-easy-quick-dinner-idea/