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Double-Fried Crispy Orange Chicken

Close-up of a mound of Crispy Orange Chicken pieces coated in a glossy, sticky orange glaze and sprinkled with sesame seeds.
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Follow these steps to make takeout-style orange chicken with an extra crispy coating using a double-frying method.

Ingredients

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  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs, lightly beaten
  • Vegetable oil, for frying
  • 1 cup fresh orange juice
  • 1/2 cup granulated sugar
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon orange zest
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • Optional: Red pepper flakes for heat

Instructions

  1. Prepare the chicken: In a medium bowl, combine the flour, cornstarch, baking powder, salt, and pepper. Whisk the eggs in a separate small bowl. Dip the chicken pieces first into the egg, then dredge thoroughly in the dry mixture, shaking off excess.
  2. First fry: Heat about 2 inches of vegetable oil in a deep pot or Dutch oven to 325°F (160°C). Fry the chicken in batches for 3 to 4 minutes until lightly golden and cooked through. Remove and drain on a wire rack.
  3. Prepare the sauce: While the chicken rests, combine the orange juice, sugar, rice vinegar, soy sauce, ginger, garlic, orange zest, and optional pepper flakes in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves.
  4. Thicken the sauce: Whisk the cornstarch slurry into the simmering sauce. Cook for 1 to 2 minutes, stirring constantly, until the sauce thickens and coats the back of a spoon. Remove from heat.
  5. Second fry (for crispiness): Increase the oil temperature to 375°F (190°C). Return the partially cooked chicken to the hot oil in small batches. Fry for 1 to 2 minutes until deep golden brown and very crisp. Drain well.
  6. Toss and serve: Place the hot, crispy chicken in a large bowl. Pour the orange sauce over the chicken and toss quickly to coat evenly. Serve immediately over rice with steamed broccoli.

Notes

  • For the crispiest result, do not overcrowd the pot during either frying stage.
  • If you plan to reheat leftovers, reheat the chicken pieces in a 400°F oven for 5 minutes before tossing with warmed sauce to restore crunch.
  • Serve with steamed white rice and blanched broccoli florets.

Nutrition

Find it online: https://cookerycourier.com/crispy-orange-chicken-recipe/