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–+ servings
Crispy Orange Chicken

Crispy Orange Chicken with a Zesty Twist for Easy Dinners

This Crispy Orange Chicken recipe delivers a delicious flavor explosion and a quick, easy dinner option.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound boneless skinless chicken breasts
  • 2 large eggs
  • 1 cup all-purpose flour or gluten-free flour
  • 1/2 cup corn starch or arrowroot powder
For the Crunchy Coating
  • 1 teaspoon salt to taste
  • 1 teaspoon black pepper to taste
  • 1 teaspoon ground ginger or fresh ginger
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper to taste
For the Zesty Sauce
  • 3 cloves minced garlic fresh is best
  • 1/2 cup orange juice freshly squeezed
  • 1 tablespoon orange zest
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice wine vinegar or apple cider vinegar
  • 1/4 teaspoon chili flakes to taste
  • 2 tablespoons peanut oil or vegetable oil
For Frying
  • 1 cup canola oil enough to cover the skillet bottom
  • 2 tablespoons water for mixing with corn starch

Equipment

  • large skillet
  • large bowl
  • whisk
  • Saucepan
  • wire rack

Method
 

Step‑by‑Step Instructions
  1. Prepare Chicken: Pound chicken breasts to an even thickness for uniform cooking, or slice into thinner cutlets.
  2. Make Dredge Mix: Sift together flour, ground ginger, paprika, cayenne, salt, and black pepper in a bowl.
  3. Prepare Egg Wash: Whisk together eggs and a splash of water in a separate bowl.
  4. Coat Chicken: Season chicken with salt and pepper, dredge in flour mix, dip in egg wash, and coat again with flour mix.
  5. Heat Oil: Heat canola oil in a large skillet over medium heat until shimmering, approximately 5-7 minutes.
  6. Fry Chicken: Fry coated chicken pieces for 4-5 minutes per side until golden brown and crispy.
  7. Prepare Sauce: Sauté minced garlic in a saucepan, then add orange juice, zest, honey, vinegar, salt, pepper, and chili flakes. Simmer for 5 minutes.
  8. Combine: Mix corn starch with water to create a slurry, stir into the sauce to thicken, then dip chicken into the sauce before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 600mgPotassium: 500mgFiber: 1gSugar: 8gVitamin A: 500IUVitamin C: 30mgCalcium: 20mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days; reheat in the oven for best texture.

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