Print

Crispy Asian Orange Chicken Recipe Easy Sweet Tangy Glaze Perfect

crispy asian orange chicken - featured image
Print Recipe

A crispy, restaurant-quality Asian orange chicken with a sweet tangy glaze that balances citrus zing and savory warmth, perfect for quick weeknight dinners or impressing guests.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 2 large eggs, beaten
  • Salt and black pepper, to taste
  • Vegetable oil (canola or peanut oil) for frying
  • 1 cup freshly squeezed orange juice (about 2–3 medium oranges)
  • 1 tablespoon orange zest
  • 1/3 cup granulated sugar
  • 2 tablespoons soy sauce (low sodium)
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated ginger (optional)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • Red pepper flakes (optional, pinch)
  • Optional garnishes: thinly sliced green onions, sesame seeds, fresh cilantro leaves

Instructions

  1. Cut the chicken breasts into uniform 1-inch pieces. Season lightly with salt and pepper.
  2. In a medium bowl, mix the all-purpose flour and cornstarch. In another bowl, beat the eggs until frothy. Dip each chicken piece first into the eggs, then dredge in the flour mixture, coating evenly.
  3. Pour vegetable oil about 2 inches deep into a large deep skillet or wok. Heat over medium-high heat to about 350°F (175°C). Test oil by dropping a small piece of batter; it should bubble and float immediately.
  4. Working in batches, fry the chicken until golden brown and crispy, about 4-5 minutes per batch. Use tongs to turn pieces gently. Transfer fried chicken to a wire rack or paper towels to drain excess oil.
  5. In a small saucepan, combine fresh orange juice, orange zest, sugar, soy sauce, rice vinegar, minced garlic, and grated ginger. Bring to a simmer over medium heat, stirring occasionally until sugar dissolves.
  6. Stir the cornstarch slurry into the simmering sauce gradually. Keep stirring until the glaze thickens to a syrupy consistency, about 2-3 minutes. Add red pepper flakes if using, then remove from heat.
  7. Place the fried chicken in a large bowl. Pour the warm glaze over and toss until each piece is generously coated. Garnish with sliced green onions, sesame seeds, and fresh cilantro if desired. Serve immediately.

Notes

Keep the oil hot but not smoking to avoid soggy or burnt chicken. Use cornstarch in the batter for extra crispiness. Toss chicken in warm glaze just before serving to maintain crunch. Avoid overcrowding the pan when frying. For gluten-free, substitute all-purpose flour with almond flour or gluten-free baking mix. Double frying is optional for extra crunch. Reheat leftovers in oven or air fryer to restore crispiness.

Nutrition

Keywords: orange chicken, crispy chicken, Asian chicken recipe, sweet tangy glaze, easy dinner, fried chicken, homemade orange chicken

Find it online: https://realityeats.com/crispy-asian-orange-chicken-recipe-easy-sweet-tangy-glaze-perfect/