Get ready to fall in love because this Crispy Orange Chicken with Zesty Citrus Sauce Recipe is an absolute game-changer! Perfectly crispy chicken bites are enveloped in a bright, tangy, and slightly spicy orange sauce that bursts with flavor in every bite. Whether you’re craving takeout or planning a fun dinner to impress, this recipe delivers that perfect balance of crunch, zest, and warmth that keeps everyone coming back for more. Let me walk you through every delicious detail so you can whip up this crowd-pleaser right at home.
Ingredients You’ll Need
These ingredients are simple, yet every one plays a vital role in building the incredible taste, texture, and vibrant color of the dish. From the crispy coating of the chicken to the lively, flavorful citrus sauce, each component adds something special and unforgettable.
- 1 and 1/2 pounds boneless skinless chicken thighs: Tender and juicy, perfect for absorbing all the flavors and staying moist under the crispy coating.
- 2 eggs: Helps bind the marinade to the chicken for extra flavor and crispiness.
- 1 tablespoon toasted sesame oil: Adds a subtle nuttiness and depth to both the marinade and sauce.
- 1 tablespoon soy sauce: Provides umami and a touch of saltiness in the marinade and sauce.
- 1 teaspoon Sambal Oelek chili paste (or sriracha): Brings a gentle heat that balances the sweetness perfectly.
- 2 teaspoons kosher salt: Enhances the natural flavor of the chicken and seasonings.
- 1 cup cornstarch: Essential for that irresistible crispy coating that stays crunchy.
- 1 cup all-purpose flour: Works with cornstarch for perfect texture in the chicken crust.
- 1 and 1/2 teaspoons baking soda: Helps make the chicken crust light and crispy, not dense.
- 1 teaspoon powdered ginger: Brings warmth and spice, complementing the orange beautifully.
- 1 teaspoon granulated garlic: Adds savory depth to the coating mixture.
- 48 ounces canola, vegetable, or peanut oil: For frying, enough to create a 2-inch deep bath to cook the chicken evenly.
- 2 tablespoons orange zest: Bursting with fresh citrus oils, this brightens the sauce.
- 1 cup fresh squeezed orange juice: The base of the zesty citrus sauce, full of natural sweetness and tang.
- 1/4 cup white sugar: Adds sweetness that balances the tang and spice.
- 1/4 cup orange marmalade: Thickens the sauce and adds lovely fruity texture.
- 1/4 cup rice vinegar: Lends a gentle acidity to cut through the sweetness.
- 1/2 teaspoon crushed red pepper: Adds a kick that lifts the whole dish without overpowering.
- 8 cloves garlic (smashed and minced): Provides a bold aromatics punch.
- 1 tablespoon fresh ginger (minced): Adds a fresh, zesty warmth to the sauce.
- 1/2 cup cold water or orange juice: Used to thicken the sauce smoothly at the end.
- 1 and 1/2 tablespoons cornstarch: Mixed with cold liquid to thicken the citrus sauce perfectly.
- Green onions and sesame seeds: Garnish that adds color, crunch, and a pop of freshness.
- Hot rice: The perfect bed for soaking up all that glorious sauce.
How to Make Crispy Orange Chicken with Zesty Citrus Sauce Recipe
Step 1: Prep the Chicken Bites
Start by cutting your chicken thighs into bite-sized pieces about 1 inch square. This uniform size ensures they cook evenly and get that crispy coating on every corner. Using boneless skinless thighs keeps things juicy and tender throughout.
Step 2: Whisk Together the Flavorful Egg Marinade
In a medium bowl, whisk together the eggs, toasted sesame oil, soy sauce, chili paste, and kosher salt. Toss in the chicken and let those bold flavors soak in while you prepare the dry ingredients. This step is key for infusing flavor right to the core.
Step 3: Mix the Crispy Coating
Combine cornstarch, all-purpose flour, baking soda, powdered ginger, granulated garlic, and salt in a shallow dish. This magical mixture will create the incredible crispy crust that’s at the heart of this Crispy Orange Chicken with Zesty Citrus Sauce Recipe.
Step 4: Prepare the Vibrant Orange Sauce
Zest fresh oranges until you have about 2 tablespoons, then juice them to get 1 cup of fresh orange juice. Combine the zest and juice in a large skillet with sugar, orange marmalade, soy sauce, rice vinegar, sesame oil, crushed red pepper, chili paste, garlic, and ginger. Set this delightful sauce mixture aside to marry those vibrant flavors.
Step 5: Ready the Thickening Slurry
In a small bowl, dissolve the cornstarch in cold water or orange juice. This slurry will be stirred into the simmering sauce later to give it that irresistible glossy thickness.
Step 6: Heat Oil for Perfect Frying
Heat enough oil in a deep-sided skillet to about 375°F. The hot oil is critical for achieving the ideal crispy chicken texture that stays crunchy and not greasy. Safety note: Make sure to ventilate well and keep a watchful eye during frying.
Step 7: Coat and Fry the Chicken
Working in batches, let excess marinade drip off the chicken, then toss it gently in the flour mixture until each piece is fully coated. Carefully add pieces to the hot oil, cooking for 2 to 4 minutes until all sides are a gorgeous golden brown. Remove on paper towels to drain. Repeat until all chicken is fried – and resist the urge to crowd the pan!
Step 8: Simmer and Thicken the Sauce
Place your skillet with the orange sauce over medium heat and bring to a gentle simmer for about 2 minutes. Next, whisk in the cornstarch slurry. The sauce will quickly thicken, becoming glossy and ready to coat the chicken.
Step 9: Combine Chicken and Sauce
Add the crispy chicken to the skillet and fold it gently but thoroughly in the zesty citrus sauce until every nugget is gloriously glazed. This is where the magic happens — crunchy meets tangy in a perfect harmony.
How to Serve Crispy Orange Chicken with Zesty Citrus Sauce Recipe
Garnishes
Don’t skip fresh green onions and a sprinkle of toasted sesame seeds! They add a fresh bite and a delightful crunch that contrast beautifully with the saucy chicken. Plus, they make the plate look irresistible.
Side Dishes
Steamy hot jasmine or brown rice is classic and fantastic for soaking up the sauce. For a veggie boost, try steamed broccoli, snap peas, or sautéed bok choy. The greens add freshness and a lovely textural balance to this hearty dish.
Creative Ways to Present
For a fun twist, serve this in lettuce cups or atop a bed of crunchy noodles. You can even pile it into a rustic bowl with rice, sprinkle extra zest or chili flakes on top, or offer lime wedges for an extra pop of citrus. The options are endless and delicious!
Make Ahead and Storage
Storing Leftovers
This dish is best enjoyed fresh, but any leftovers should be tightly covered and refrigerated. The chicken crust will soften in the fridge, but the flavor remains spectacular.
Freezing
Honestly, freezing this Crispy Orange Chicken with Zesty Citrus Sauce Recipe is a no-go. The texture of the crispy chicken won’t survive the freezer well, and the sauce can separate. Best enjoyed fresh or refrigerated for a day or two.
Reheating
To bring leftovers back to life, skip the microwave unless in a pinch. Instead, reheat gently in a skillet over medium-low heat to restore some crispness in the chicken. Warm the sauce separately and toss everything just before serving to revive those vibrant flavors and textures.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breasts will work fine but tend to be leaner and can dry out faster. Keep an eye on frying times to keep them tender inside with a crispy exterior.
Is there a vegetarian alternative for this recipe?
While the classic Crispy Orange Chicken with Zesty Citrus Sauce Recipe centers on chicken, tofu or cauliflower florets can be substituted and coated the same way. Just fry carefully and watch cooking times for best results.
What can I use if I don’t have Sambal Oelek?
Sriracha or any mild chili paste is a great substitute. Adjust according to your preferred spice level to keep the sauce balanced and exciting.
Can I bake the chicken instead of frying?
You can oven-bake the coated chicken for a lighter version, but it won’t be quite as crispy. Bake at high heat (425°F) on a wire rack to promote crunchiness, flipping halfway through cooking.
How do I make the sauce less spicy?
Simply reduce or omit the chili paste and crushed red pepper. The orange and sweetness will still shine bright, giving you a deliciously mild citrus sauce.
Final Thoughts
This Crispy Orange Chicken with Zesty Citrus Sauce Recipe is a joyful celebration of flavors and textures that brings a little sunshine to your dinner table. The crispy chicken bites paired with that tangy, vibrant citrus sauce feel like a treat every single time. I can’t wait for you to try making this at home — trust me, it’s totally worth every step and will become a favorite fast. Enjoy!
Print
Crispy Orange Chicken with Zesty Citrus Sauce Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese-American
Description
This Orange Chicken recipe features crispy bite-sized chicken pieces coated in a tangy, sweet, and slightly spicy orange sauce. The chicken is marinated, dredged in a seasoned cornstarch and flour mixture, then deep-fried to golden perfection before being tossed in a vibrant homemade orange glaze. Perfectly balanced with citrus zest, soy sauce, garlic, ginger, and heat from chili paste, this dish pairs wonderfully with steamed rice for a satisfying meal.
Ingredients
Chicken and Marinade
- 1 and 1/2 pounds boneless skinless chicken thighs
- 2 eggs
- 1 tablespoon toasted sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon Sambal Oelek chili paste (or sriracha)
- 2 teaspoons kosher salt (or 1 teaspoon table salt)
Dredging Mixture
- 1 cup cornstarch
- 1 cup all purpose flour
- 2 teaspoons kosher salt (or 1 teaspoon table salt)
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon powdered ginger
- 1 teaspoon granulated garlic
Frying Oil
- 48 ounces canola, vegetable, or peanut oil (for frying, enough to go 2 inches high in your pan)
Orange Sauce
- 2 tablespoons orange zest (from 3–4 large oranges)
- 1 cup fresh squeezed orange juice
- 1/4 cup white sugar
- 1/4 cup orange marmalade
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons toasted sesame oil
- 1/2 teaspoon crushed red pepper (or up to 1 teaspoon)
- 1 teaspoon red chili paste (Sambal Oelek or sriracha)
- 8 cloves garlic (smashed and minced, about 2 tablespoons)
- 1 tablespoon fresh ginger (minced)
- 1/2 cup cold water or orange juice (added after simmering)
- 1 and 1/2 tablespoons cornstarch (added after simmering)
To Garnish and Serve
- Green onions (chopped, for garnish)
- Sesame seeds (for garnish)
- Hot cooked rice (for serving)
Instructions
- Cut Chicken: Use a sharp knife to cut the boneless skinless chicken thighs into bite-sized pieces about 1 inch by 1 inch for even cooking.
- Make Egg Marinade: In a medium bowl, whisk together 2 eggs, 1 tablespoon toasted sesame oil, 1 tablespoon soy sauce, 1 teaspoon Sambal Oelek chili paste (or sriracha), and 2 teaspoons kosher salt. Add the chicken pieces to the marinade and set aside.
- Prepare Dredging Mixture: In a shallow bowl or pie plate, combine 1 cup cornstarch, 1 cup all-purpose flour, 2 teaspoons kosher salt, 1 and 1/2 teaspoons baking soda, 1 teaspoon powdered ginger, and 1 teaspoon granulated garlic. Mix well and set near the stove for easy access.
- Prep the Sauce Ingredients: Using a microplane grater, zest 3-4 large oranges until you have 2 tablespoons zest. Cut and juice the oranges to get 1 cup fresh orange juice. Add both zest and juice to a wok or large skillet that will be used later to cook the chicken.
- Add Sauce Components: To the skillet with orange juice and zest, add 1/4 cup sugar, 1/4 cup orange marmalade, 1/4 cup soy sauce, 1/4 cup rice vinegar, 2 tablespoons toasted sesame oil, 1/2 teaspoon crushed red pepper, and 1 teaspoon Sambal Oelek or sriracha.
- Add Aromatics: Add 8 cloves garlic (smashed and minced) and 1 tablespoon freshly minced ginger to the skillet. Stir to combine and set aside without cooking.
- Make Cornstarch Slurry: In a small bowl, combine 1 and 1/2 tablespoons cornstarch with 1/2 cup cold water or orange juice. Stir until smooth and set aside for later thickening of the sauce.
- Heat Oil: Pour oil into a high-sided skillet to a depth of about 2 inches (about 8 cups for a 12-inch pan). Heat oil over medium heat until it reaches 375°F (190°C), usually about 10-15 minutes.
- Prepare Frying Station: Line a baking sheet with paper towels or a torn paper grocery bag for draining cooked chicken. Ensure a safe cooking environment by turning on a fan or opening a window.
- Set Up Assembly Line: Arrange stations for marinated chicken, dredging mixture, hot oil, and draining sheet for efficient frying.
- Fry Chicken in Batches: Remove a handful of chicken from marinade letting excess drip off. Coat evenly in the dry flour and cornstarch mixture. Carefully place coated chicken pieces into hot oil without overcrowding. Fry for 2-4 minutes until light golden brown, turning halfway through. Use a slotted spoon or spider strainer to transfer to the lined baking sheet.
- Reheat Oil Between Batches: Allow oil to return to 375°F before frying the next batch to maintain crispiness and proper cooking temperature.
- Simmer Sauce: When frying the last batch of chicken, place the skillet with sauce on medium heat and bring to a low simmer. Cook for about 2 minutes to meld flavors.
- Thicken Sauce: Whisk the prepared cornstarch slurry and add it into the simmering sauce. Stir rapidly as sauce thickens in 30-45 seconds.
- Toss Chicken in Sauce: Add the fried chicken pieces to the skillet with the thickened sauce. Use a spatula to coat all chicken pieces evenly with the orange sauce.
- Serve: Serve the orange chicken hot over cooked rice. Garnish with chopped green onions and sesame seeds for added flavor and presentation.
- Storage Tips: Store leftovers covered in the refrigerator. For best reheating, gently warm chicken in a skillet over medium-low heat or bake at 350°F for 5-10 minutes. Reheat sauce separately in the microwave.
- Freezing Advice: Freezing this orange chicken is not recommended as it affects texture and flavor.
Notes
- Use a microplane grater for perfect orange zest without the bitter pith.
- Ensure oil temperature reaches 375°F for crisp, non-greasy chicken.
- Do not overcrowd the pan when frying to prevent sticking and uneven cooking.
- Adding the cornstarch slurry after simmering the sauce helps achieve the ideal thickness quickly.
- Use a spider strainer or slotted spoon to safely remove chicken from hot oil.
- Reheating in a skillet or oven is better than microwave to retain crispiness.
- Adjust chili paste quantity according to preferred spice level.
- Use fresh orange juice and zest for best flavor; bottled juice may alter the sauce taste.
