Crispy Orange Chicken Recipe with Sticky Glaze

Let me tell you, the scent of orange zest mingling with garlic and ginger as the glaze simmers on the stovetop is pure magic. It’s the kind of aroma that makes your stomach grumble and your taste buds tingle with anticipation. The first time I made this crispy orange chicken, I was struck by how the golden, crunchy coating perfectly complemented the sticky, tangy glaze. It was one of those moments where I paused, took a bite, and realized I had stumbled onto something special.

Growing up, my family loved ordering takeout, and orange chicken was always a favorite. But honestly, nothing beats homemade. It’s so much fresher, and you can tweak it to suit your tastes. This recipe has quickly become a staple in my kitchen, especially for cozy dinners that feel just a little bit fancy. My family cannot get enough of it—there are never leftovers, and I’ve caught them sneaking bites straight from the pan (and I can’t blame them one bit).

If you’ve ever wished you could recreate the magic of restaurant-style orange chicken at home, this recipe is your answer. It’s dangerously easy, packs bold flavors, and feels like a warm hug on a plate. Bookmark this one—you’ll be making it again and again, trust me!

Why You’ll Love This Recipe

• Quick and Easy: This crispy orange chicken comes together in about 30 minutes, making it perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy or hard-to-find items here. You likely have most of the ingredients in your pantry already.
• Unbelievably Delicious: The crispy coating paired with the sticky, tangy, and slightly sweet orange glaze is irresistible.
• Crowd-Pleaser: Kids, adults, picky eaters—everyone loves this dish. It’s always a hit!
• Restaurant Quality at Home: Forget takeout—this homemade version is fresher, tastier, and perfectly customizable.

What sets this recipe apart is the balance of flavors. The glaze isn’t cloyingly sweet—it has just the right hint of acidity from the orange juice, rounded out by a touch of soy sauce and garlic. Plus, the crispy coating stays crunchy even under the glaze, giving every bite a satisfying texture. This isn’t just another orange chicken recipe; it’s the one you’ll want to make over and over. Trust me, it’s comfort food at its finest.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Here’s what you’ll need:

• For the Chicken:
• 1 lb (450 g) chicken breast or thighs, cut into bite-sized pieces
• 1 cup (120 g) all-purpose flour
• 1 cup (120 g) cornstarch
• 2 large eggs, beaten
• Salt and pepper, to taste
• Vegetable oil, for frying
• For the Orange Glaze:
• 1/2 cup (120 ml) freshly squeezed orange juice
• 1/4 cup (60 ml) soy sauce
• 1/3 cup (80 ml) honey or brown sugar
• 1 tbsp (15 ml) rice vinegar
• 2 tsp grated ginger
• 2 garlic cloves, minced
• 1/2 tsp red pepper flakes (optional, for a little heat)
• 2 tsp cornstarch mixed with 2 tbsp water (for thickening)
• Zest of one orange

If you’re missing something, don’t worry! You can swap in chicken thighs for breasts, use store-bought orange juice, or adjust the honey to your preferred sweetness level. Gluten-free flour works beautifully for a gluten-free option.

Equipment Needed

Here’s what you’ll need to whip up this crispy orange chicken:

• Large frying pan or wok
• Mixing bowls
• Tongs or chopsticks (for turning chicken pieces)
• Whisk (for the glaze)
• Plate lined with paper towels (for draining fried chicken)

If you don’t have a wok, a deep frying pan works just as well. For frying, a sturdy pair of tongs makes flipping and removing the chicken pieces easy. And don’t forget to grab a whisk—it’s key for ensuring no lumps in your glaze!

Preparation Method

1. Prepare the chicken: Season the chicken pieces with salt and pepper. In one bowl, beat the eggs. In another, mix the flour and cornstarch. Dip each piece of chicken into the egg, then coat thoroughly in the flour mixture.
2. Heat the oil: Heat about 1 inch of vegetable oil in a pan or wok over medium-high heat until it reaches 350°F (175°C).
3. Fry the chicken: Fry the chicken pieces in batches, making sure not to overcrowd the pan. Cook for 3-4 minutes per side, or until golden and crispy. Remove and drain on paper towels.
4. Make the glaze: In a small saucepan, combine orange juice, soy sauce, honey, rice vinegar, ginger, garlic, red pepper flakes, and orange zest. Bring to a simmer over medium heat.
5. Thicken the glaze: Mix the cornstarch and water, then slowly add it to the saucepan, whisking constantly until the glaze thickens.
6. Toss the chicken: Add the fried chicken to the saucepan with the glaze. Toss until each piece is evenly coated.

Serve immediately while the chicken is hot and crispy. This recipe makes approximately 4 servings.

Cooking Tips & Techniques

• Don’t overcrowd the frying pan: Frying too many pieces at once can lower the oil temperature, leading to soggy chicken.
• Use fresh orange juice: It makes all the difference in the flavor of the glaze.
• Work quickly: Toss the chicken with the glaze while it’s hot to ensure everything stays crispy.
• Adjust sweetness and spice: Taste your glaze and adjust the honey and red pepper flakes to suit your preferences.
• Keep the chicken warm: If frying in batches, keep cooked chicken in a warm oven (200°F/93°C) until ready to serve.

Variations & Adaptations

• Low-carb version: Swap the flour and cornstarch with almond flour and skip the honey for a keto-friendly option.
• Spicy twist: Add more red pepper flakes or a dash of sriracha to the glaze for extra heat.
• Vegetarian adaptation: Use tofu or cauliflower instead of chicken. Coat and fry them the same way!
• Seasonal swap: Try substituting orange with lemon or lime for a tangier version.

One of my favorite variations involves adding sesame seeds and sliced green onions as a garnish. It adds a pop of color and a bit of crunch!

Serving & Storage Suggestions

This crispy orange chicken is best served hot and fresh, right out of the pan. Pair it with steamed jasmine rice or noodles to soak up the extra glaze. A side of roasted broccoli or snap peas complements the flavors beautifully.

For leftovers, store the chicken and glaze separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in the oven at 350°F (175°C) to restore crispiness, and warm the glaze on the stovetop or in the microwave.

Nutritional Information & Benefits

Here’s an approximate breakdown per serving:

• Calories: 450
• Protein: 28 g
• Carbohydrates: 38 g
• Fat: 18 g

The fresh orange juice in the glaze is packed with vitamin C, while the ginger and garlic bring anti-inflammatory benefits. You can make this recipe gluten-free or low-carb with simple substitutions, making it a versatile option for different dietary needs.

Conclusion

If you’re looking for a recipe that’s easy, crowd-pleasing, and downright delicious, this crispy orange chicken is it. The combination of crunchy coating and sticky glaze hits all the right notes. Plus, it’s a fantastic way to bring restaurant-quality flavor into your kitchen without the takeout price.

Crispy Orange Chicken Recipe with Sticky Glaze

Print Recipe

A restaurant-quality crispy orange chicken recipe with a tangy, sticky glaze that’s easy to make at home. Perfect for cozy dinners or weeknight meals.

• Author: Amanda
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Cuisine: Asian

Ingredients

Scale 1x2x3x

• 1 lb chicken breast or thighs, cut into bite-sized pieces
• 1 cup all-purpose flour
• 1 cup cornstarch
• 2 large eggs, beaten
• Salt and pepper, to taste
• Vegetable oil, for frying
• 1/2 cup freshly squeezed orange juice
• 1/4 cup soy sauce
• 1/3 cup honey or brown sugar
• 1 tbsp rice vinegar
• 2 tsp grated ginger
• 2 garlic cloves, minced
• 1/2 tsp red pepper flakes (optional)
• 2 tsp cornstarch mixed with 2 tbsp water
• Zest of one orange

Instructions

1. Season the chicken pieces with salt and pepper. In one bowl, beat the eggs. In another, mix the flour and cornstarch. Dip each piece of chicken into the egg, then coat thoroughly in the flour mixture.
2. Heat about 1 inch of vegetable oil in a pan or wok over medium-high heat until it reaches 350°F (175°C).
3. Fry the chicken pieces in batches, making sure not to overcrowd the pan. Cook for 3-4 minutes per side, or until golden and crispy. Remove and drain on paper towels.
4. In a small saucepan, combine orange juice, soy sauce, honey, rice vinegar, ginger, garlic, red pepper flakes, and orange zest. Bring to a simmer over medium heat.
5. Mix the cornstarch and water, then slowly add it to the saucepan, whisking constantly until the glaze thickens.
6. Add the fried chicken to the saucepan with the glaze. Toss until each piece is evenly coated.
7. Serve immediately while the chicken is hot and crispy.

Notes

[‘Don’t overcrowd the frying pan to ensure crispy chicken.’, ‘Use fresh orange juice for the best flavor.’, ‘Adjust sweetness and spice in the glaze to suit your taste.’, ‘Keep cooked chicken warm in a 200°F oven if frying in batches.’, ‘For a gluten-free option, use gluten-free flour and soy sauce.’]

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Fat: 18
• Carbohydrates: 38
• Protein: 28

Keywords: orange chicken, crispy chicken, sticky glaze, Asian recipe, homemade takeout, easy dinner, quick recipe