Sticky And Crispy Orange Chicken

Sticky And Crispy Orange Chicken

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This Orange Chicken is about to become one of your weeknight favorites. Our version of the Chinese-American staple is pan fried, which saves you time and energy instead of deep frying.

Sticky And Crispy Orange Chicken


  • 2 large eggs, beaten
  • 1/2 1 tbsp. cornstarch, divided
  • 1/4 c.all-purpose flour
  • Kosher salt
  • Freshly ground black pepper
  • 2 lb.boneless skinless chicken breasts, cut into 1” pieces
  • Canola oil
  • 2 cloves garlic, minced
  • 1/2 tsp. freshly minced ginger
  • 1/2 tsp.crushed red pepper flakes
  • 2/3 c.freshly squeezed orange juice
  • 2 tbsp.low-sodium soy sauce
  • 1 cider vinegar
  • 2 tbsp.sweet chili sauce
  • 2 tbsp.hoisin sauce
  • 1 tbsp.brown sugar
  • Juice of 1/2 lemon
  • 2 green onions, thinly sliced
  • Cooked white rice, for serving


  • Set up dredging station: In one bowl, add eggs, and in a second bowl, mix together ½ cup cornstarch and flour and season with salt and pepper. Coat chicken pieces in egg, then toss in cornstarch mixture, tapping off any excess.
  • In a large, deep skillet over medium-high heat, heat ¼” oil. Fry chicken in batches until golden and crispy, 4 to 5 minutes. Drain on a paper towel-lined plate.
  • In a saucepan over medium heat, heat 1 tablespoon oil. Add garlic, ginger, and red pepper flakes and cook 2 minutes. Whisk in orange juice, soy sauce, apple cider vinegar, chili sauce, hoisin sauce, brown sugar, and lemon juice and bring to a simmer.
  • Meanwhile, in a small bowl, whisk together remaining tablespoon cornstarch with 2 tablespoons water. Slowly whisk into sauce to thicken and simmer until sauce is syrupy, about 5 minutes.
  • Toss chicken with sauce and green onions. Serve over rice.

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