Tender bites of chicken coated in a crispy crust and tossed in a bright, zesty orange glaze. This quick, healthier version of a takeout favorite comes together in just 35 minutes and is perfect for busy weeknights.
1 Plate or tray (for holding chicken before frying)
Ingredients
For the Chicken
4piecesbonelessskinless chicken breasts — cut into bite-sized chunks
3large eggs — whisked
⅓cupcornstarch
⅓cupall-purpose flour
1teaspoonsaltadjust to taste
Oil — enough for deep fryingabout 2–3 cups, depending on pot size
For the Orange Sauce
1cuporange juicefresh or store-bought
½cupsugar
2tablespoonsrice vinegaror white vinegar
2tablespoonssoy sauceuse tamari if gluten-free
¼teaspoonground ginger
¼teaspoongarlic powder or 2 fresh garlic clovesfinely minced
½teaspoonred chili flakes
Zest of 1 fresh orange
1tablespooncornstarch + 2 tablespoons waterslurry for thickening
Garnish
2stalks green onions — sliced
Additional orange zestoptional
Instructions
Prepare the Chicken Base: Begin by cutting the boneless, skinless chicken breasts into small, bite-sized cubes. Aim for uniform pieces so they cook evenly during frying. Place the chicken chunks in a bowl and set them aside while you prepare the coatings. This step ensures that everything is ready before the cooking process starts, saving time and keeping the workflow smooth.
Set Up the Breading Station: In one shallow dish (such as a pie plate or wide bowl), whisk together the all-purpose flour, cornstarch, and a pinch of salt. This dry mixture will help the chicken achieve a crisp, golden crust once fried. In a separate shallow dish, crack and whisk the eggs until smooth and slightly frothy. These two stations will be your dipping line: one for egg coating, one for flour coating.
Coat the Chicken Properly: Working with a few pieces at a time, dip each chicken cube into the egg mixture, ensuring it’s fully coated. Lift it slightly to let excess egg drip back into the dish. Next, roll it in the flour-cornstarch mixture, pressing gently so the coating adheres well. Place the coated chicken on a clean plate. Repeat until all pieces are breaded. Don’t skip this step—double-coating is what guarantees that signature crunchy exterior.
Heat the Oil for Frying: Pour about 2 to 3 inches of oil into a heavy-bottomed pot or Dutch oven. Place it over medium-high heat. Using a kitchen thermometer, monitor the temperature until the oil reaches 350°F (175°C). This is the sweet spot: hot enough to crisp the coating, but not so hot that the chicken burns before cooking through. If you don’t have a thermometer, drop a small bit of batter into the oil—if it bubbles and rises to the top, the oil is ready.
Fry the Chicken to Golden Perfection: Carefully lower a batch of coated chicken pieces into the hot oil using a slotted spoon or tongs. Do not overcrowd the pot, as this will lower the oil temperature and lead to soggy chicken. Fry each batch for 2–3 minutes, turning occasionally to ensure even browning.When the chicken turns golden and crisp, transfer it onto a paper towel-lined plate to drain excess oil. Continue until all the chicken is fried and beautifully crunchy.
Create the Orange Sauce Base: While the chicken rests, start making the sauce. In a medium saucepan, combine orange juice, sugar, rice vinegar, soy sauce, ground ginger, garlic (or garlic powder), and red chili flakes. Whisk to blend everything smoothly. Place the pan over medium heat and allow the mixture to warm up and slightly bubble for about 3 minutes. This gentle simmering helps the flavors meld together.
Thicken the Sauce: In a small bowl, prepare a cornstarch slurry by whisking together 1 tablespoon cornstarch with 2 tablespoons water until lump-free. Slowly pour this slurry into the simmering orange sauce, whisking continuously to avoid clumps. Continue to cook for 4–5 minutes, or until the sauce thickens to a glossy consistency that can coat the back of a spoon. Remove the pan from the heat and stir in the fresh orange zest for a burst of citrus aroma.
Combine the Crispy Chicken with the Sauce: Place the fried chicken pieces in a large mixing bowl. Pour the warm orange sauce over the chicken and gently toss until each piece is fully coated in the sticky, flavorful glaze. The sauce should cling beautifully to the crunchy coating, giving you that restaurant-style shine and taste. If you prefer, reserve a little extra sauce on the side to drizzle over rice or vegetables.
Garnish and Serve: Transfer the saucy chicken to a serving platter or bowl. Sprinkle with freshly sliced green onions and a little extra orange zest for added freshness and color. Serve immediately while hot and crisp, ideally with steamed rice or stir-fried vegetables for a balanced meal.
Storage & Meal Prep Tip: If you have leftovers, store the chicken and sauce separately for best results. The chicken can be kept in an airtight container in the refrigerator for up to 2 days, and the sauce for up to 4 days. To reheat, crisp the chicken in an oven or air fryer, then toss with reheated sauce just before serving. This keeps the texture closer to freshly made.
Notes
Cut chicken pieces evenly for consistent cooking.
Maintain oil at 350°F (175°C) to keep the chicken crisp and avoid sogginess.
Freshly squeezed orange juice and zest make the sauce more vibrant than bottled juice.
For gluten-free, swap soy sauce with tamari and use cornstarch instead of flour.
Toss chicken with sauce only when ready to serve for maximum crunch.
Adjust red chili flakes for a mild, medium, or spicy kick.
Double the sauce if serving with rice or noodles.
Use an air fryer for a lighter, lower-oil version.
Garnish right before serving for the freshest flavor and color.
This dish pairs beautifully with steamed rice, fried rice, or stir-fried veggies.