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Orange You Glad You Found This? 8-Star-Worthy Chicken with a Zesty Kick!
Why You’ll Love This Orange Chicken Recipe
If you’re anything like me, Orange Chicken is a must when those takeout cravings hit. But once you try this homemade version, I promise — you’ll want it on repeat. Think juicy chicken thighs soaked in buttermilk, dredged for the ultimate crunch, then tossed in a sweet-spicy glaze made with fresh orange juice, ginger, and Fresno chili.
Whether you’re looking for a flavorful weeknight dinner, a party-ready appetizer, or just something to keep your taste buds on their toes, this recipe delivers every time.
Table of Contents
Orange Chicken Ingredients
For the Chicken
- 1½ lbs boneless, skinless chicken thighs, cut into bite-size pieces
- Salt, pepper, garlic powder, and onion powder (to taste)
- 1 cup buttermilk
- ½ cup cornstarch
- ½ cup all-purpose flour
- Oil for frying (vegetable or peanut recommended)
For the Sauce
- ½ cup sugar
- ¼ cup white vinegar
- ¼ cup soy sauce
- ¼ cup water
- ½ cup fresh orange juice
- Zest of 1 orange
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- 2 tsp cornstarch + 2 tbsp water (for slurry)
- 1 tbsp honey
- 1 Fresno chili, finely diced (remove seeds for less heat)
For Garnish
- 2 green onions, thinly sliced
- Extra Fresno chili, diced
EQUIPMENT
Equipment Used
- Wire Rack
- Deep Frying Pan
- Dutch Oven
- Tongs
- Saucepan
- Mixing Bowls
Step-by-Step: How to Make Crispy Orange Chicken
Step 1: Prep the Chicken
First things first — season your chicken generously with salt, pepper, garlic powder, and onion powder.
Pour the buttermilk over the seasoned pieces, stir to coat, and set aside while you prep everything else. This buttermilk bath tenderizes the meat and adds rich flavor.
Step 2: Make the Sticky Orange Sauce
In a small saucepan, combine the sugar, vinegar, soy sauce, and water. Bring to a gentle simmer over medium heat and let it reduce for about 10–12 minutes.
Now stir in the fresh orange juice, zest, garlic, and ginger. Let it cook another 2–3 minutes.
Mr. Make It Happen
2pc. Hybrid Skillet
Whisk the cornstarch slurry (2 tsp cornstarch + 2 tbsp water) in a small bowl, then slowly stir it into the sauce. Keep whisking until it thickens into that glossy, sticky glaze we all love.
Finish it off with a swirl of honey and a sprinkle of Fresno chili. Turn the heat to low and keep it warm.
Step 3: Dredge & Fry the Chicken
Mix your cornstarch and flour in a shallow bowl, seasoning it lightly with salt, pepper, and garlic powder.
Remove the chicken from the buttermilk, letting any excess drip off, then coat each piece fully in the flour-cornstarch mixture. Work in batches to keep things tidy.
Heat your oil to 350°F (175°C). Fry the chicken pieces in small batches for 4–7 minutes or until golden, crispy, and cooked through (internal temp should be 175°F). Transfer to a wire rack to keep them extra crisp — no soggy paper towels here!
Step 4: Sauce It Up
Toss the hot, crispy chicken bites in that warm orange sauce until fully coated. Work quickly — you want that perfect sauce-to-crunch balance.
Step 5: Garnish & Serve
Finish it off with a scattering of thinly cut fresh green onion and some extra diced Fresno chili for a kick. Serve immediately over steamed rice, lo mein noodles, or even tooth-picked as a finger food at your next party.
RECIPE TIPS
Orange Chicken Pro Tips
- Max Crunch: Use a wire rack instead of paper towels to drain your fried chicken — it keeps things crispy.
- Spice It Up: Want more heat? Leave the seeds in your Fresno chili or add a dash of chili oil to the sauce.
- Double Dredge: For even crunchier bites, double-dip: flour → buttermilk → flour again.
Noodle Recipes for Orange Chicken
If you’re not in the mood for rice, try out my Steak Lo Mein Recipe (you can make it without the steak and just make the noodles) or my Garlic Noodle Recipe.
Lo Mein Recipe
Garlic Noodles
Final Thoughts
Whether you’re cooking for yourself or feeding a crowd, these crispy Orange Chicken bites are a guaranteed hit. They’re sweet, tangy, and just spicy enough — everything I love in a homemade comfort dish. And trust me, once you try them, you won’t miss takeout at all.
Download Orange Chicken Recipe
Orange Chicken
Equipment
Ingredients
For the Chicken:
- 1½ lbs boneless skinless chicken thighs, cut into bite-size pieces
- Salt pepper, garlic powder, and onion powder (to taste)
- 1 cup buttermilk
- ½ cup cornstarch
- ½ cup all-purpose flour
- Oil for frying vegetable or peanut recommended
For the Orange Sauce:
- ½ cup sugar
- ¼ cup white vinegar
- ¼ cup soy sauce
- ¼ cup water
- ½ cup fresh orange juice
- Zest of 1 orange
- 2 garlic cloves minced
- 1 tsp grated fresh ginger
- 2 tsp cornstarch + 2 tbsp water for slurry
- 1 tbsp honey
- 1 Fresno chili finely diced (remove seeds for less heat)
For Garnish:
- 2 green onions thinly sliced
- Extra Fresno chili diced
Instructions
Prep the Chicken
- First things first — season your chicken generously with salt, pepper, garlic powder, and onion powder.
- Pour the buttermilk over the seasoned pieces, stir to coat, and set aside while you prep everything else. This buttermilk bath tenderizes the meat and adds rich flavor.
Make the Sticky Orange Sauce
- In a small saucepan, combine the sugar, vinegar, soy sauce, and water.
- Bring to a gentle simmer over medium heat and let it reduce for about 10–12 minutes.
- Now stir in the fresh orange juice, zest, garlic, and ginger.
- Let it cook another 2–3 minutes.
- Whisk the cornstarch slurry (2 tsp cornstarch + 2 tbsp water) in a small bowl, then slowly stir it into the sauce.
- Keep whisking until it thickens into that glossy, sticky glaze we all love.
- Finish it off with a swirl of honey and a sprinkle of Fresno chili.
- Turn the heat to low and keep it warm.
Dredge & Fry the Chicken
- Mix your cornstarch and flour in a shallow bowl, seasoning it lightly with salt, pepper, and garlic powder.
- Remove the chicken from the buttermilk, letting any excess drip off, then coat each piece fully in the flour-cornstarch mixture.
- Work in batches to keep things tidy.
- Heat your oil to 350°F (175°C).
- Fry the chicken pieces in small batches for 4–7 minutes or until golden, crispy, and cooked through (internal temp should be 175°F).
- Transfer to a wire rack to keep them extra crisp — no soggy paper towels here!
Sauce It Up
- Toss the hot, crispy chicken bites in that warm orange sauce until fully coated.
- Work quickly — you want that perfect sauce-to-crunch balance.
Garnish & Serve
- Finish it off with a scattering of thinly cut fresh green onion and some extra diced Fresno chili for a kick.
- Serve immediately over steamed rice, lo mein noodles, or even tooth-picked as a finger food at your next party.
Notes
Orange Chicken Pro Tips
- Max Crunch: Use a wire rack instead of paper towels to drain your fried chicken — it keeps things crispy.
- Spice It Up: Want more heat? Leave the seeds in your Fresno chili or add a dash of chili oil to the sauce.
- Double Dredge: For even crunchier bites, double-dip: flour → buttermilk → flour again.
- Heat your oil to 350°F (175°C).
