Crispy Orange Chicken

5 from 7 votes

Crispy, seasoned fried chicken coated in a tangy homemade orange glaze! This Crispy Orange Chicken is easy to make at home and better than takeout!

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: American, Asian

Servings: servings

Calories: 371kcal

Author: Jocelyn Delk Adams

Ingredients

For the Chicken

4 tsp seasoned salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp cayenne pepper
1 tbsp cornstarch
1 1/4 cup gluten free flour or you can use all purpose flour
3 large eggs
1 1/2 lbs boneless skinless chicken breasts cut into bite sized pieces
vegetable or canola oil for frying

For the Orange Sauce

2 tbsp vegetable oil or canola oil
4 garlic cloves minced
3 cups orange juice no pulp
1 tbsp fresh orange zest or up to 2 tbsp for more punch
3/4 cup honey
1/3 cup red wine vinegar
2 tsp red chili paste
1 tsp kosher salt
1/2 tsp ground black pepper
1/2 tsp tamari or soy sauce if not gluten free
1/4 tsp ground ginger
1/4 tsp chili powder
2 tbsp cornstarch
1/4 cup water
chopped green onions and orange slices for garnish

Instructions

For the Chicken

Add salt, pepper, cayenne, garlic, paprika and cornstarch to flour in a storage bag or paper bag and shake to mix thoroughly. Set aside.
Whisk eggs in a medium sized bowl then set aside.
Working with one chicken piece at a time, use tongs and add to flour mix then to egg mixture thoroughly coating and allow the excess to drip back into the bowl. Finally, dredge the chicken into the flour mixture then transfer to a plate or wire rack to set.
Repeat with all chicken pieces then let set for 15-20 minutes while you heat the oil.
Heat 3 inches of oil in a large deep pot to 350 degrees F.
When the oil is hot enough that it bubbles around the chicken when the edge of a piece is dripped into it, use tongs to gently and carefully place a few pieces in the oil. Make sure you don’t overcrowd the pan.
Cook the chicken, turning the pieces every couple minutes and adjusting the heat as needed, until the skin is golden brown and the chicken is firm to the touch. This should take about 7-10 minutes. Remove chicken and drain on a wire rack with paper towels beneath.

For the Orange Glaze

As chicken fries, make the orange glaze.
Heat oil in a medium skillet over medium heat.
Add minced garlic and stir making sure not to burn. Cook for about 30 seconds then stir in orange juice, zest, honey, vinegar, chili paste, salt, pepper, soy sauce, ginger and chili powder combining.
Allow this mixture to cook for about 15-20 minutes or until sauce reduces by half.
Finally whisk in cornstarch and water and allow the sauce to thicken until it appears like a glaze. Allow it to cook for just one additional minute then remove and coat freshly fried chicken pieces and serve with rice and garnish with green onions and orange slices.

Notes

Crispy Orange Chicken can be reheated straight out of the refrigerator and tastes just as good the second time around! You’ll want to store your leftover chicken in an airtight container or bag. Be sure that the chicken has cooled fully before storing to prevent excess moisture from building up. If stored properly, this chicken should keep for about 5 days.

To reheat on the stovetop, heat a nonstick pan over medium heat and add 1-2 teaspoons of oil. Give the oil about 2 minutes to warm up, then add the orange chicken. Heat until it is warmed to your preference, stirring frequently.

To reheat in the oven, preheat the oven to 325 degrees and place your orange chicken in an oven-safe dish. Cover the dish with aluminum foil. Heat for 10-12 minutes, opening or removing the foil for the last few minutes. You may need to stir a few times as well.

Nutrition