Orange Chicken

5 from 1 vote

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.

Prep Time20

Cook Time12

Total Time32

Course: Chicken Recipes, Copycat Recipes, Main Course

Cuisine: Asian

Servings: servings

Author: Matt Price

Equipment

Deep Frying Pan or Dutch Oven
Wire Rack
Tongs
Saucepan
Mixing Bowls

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 teaspoon grated fresh ginger
2 teaspoon cornstarch + 2 tablespoon water for slurry
1 tablespoon 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 teaspoon cornstarch + 2 tablespoon 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).

Nutrition