Sticky Crispy Orange Chicken is a delectable dish that has become a favorite in many households. This homemade version combines crispy chicken with a tangy, glossy sauce that creates an unforgettable taste experience. The combination of flavors and textures makes it a perfect choice for dinner. Whether you’re cooking for family or friends, this dish is sure to impress!

Why You’ll Love This Sticky Crispy Orange Chicken

This Sticky Crispy Orange Chicken is not just a meal; it’s an experience. Here are a few reasons why you will love it:

It features a mouthwatering blend of sweet and tangy flavors.
The crispy coating on the chicken gives it a delightful crunch.
It’s a quick and easy Sticky Orange Chicken Recipe that you can whip up in under 95 minutes.
Perfect for family dinners or as a fantastic takeout-style meal at home.
You can easily adjust the sweetness or tanginess to suit your taste.
It’s a gluten-free option that everyone can enjoy.
Pair it with rice or veggies for a complete meal.
It’s a homemade version, so you know exactly what goes into it.

Ingredients for Sticky Crispy Orange Chicken

Gather these items:

2 large chicken thighs (Boneless and skinless; provides moistness and flavor.)
1 teaspoon salt (Enhances flavor.)
1 teaspoon ground pepper (Adds a slight heat.)
1/2 cup cornstarch (Creates a crispy coating.)
1 1/2 cups flour (Provides structure to the breading.)
1 large egg (Binds the breading mixture.)
1 tablespoon oil (Adds flavor and prevents sticking in the batter.)
1 1/8 cups water (Hydrates the batter.)
3-4 cups oil for frying (Needed to deep fry; temperature crucial for achieving that signature crispiness.)
1/2 cup orange juice (Main flavoring agent; adds acidity and sweetness.)
1 teaspoon orange zest (Intensifies orange flavor.)
2 tablespoons soy sauce (Adds umami depth.)
1/2 cup rice vinegar or white vinegar (Contributes tanginess.)
1/4 cup brown sugar (Adds sweetness and helps with caramelization.)
2 teaspoons minced garlic (Provides aromatic flavor.)
2 tablespoons cornstarch (Used for thickening the sauce.)
2 tablespoons water (To mix with cornstarch for the sauce.)
1 tablespoon oil (Adds richness to the sauce.)

How to Make Sticky Crispy Orange Chicken Step-by-Step

Step 1: Cut the boneless chicken thighs into 1-inch cubes and season with salt and ground pepper.
Step 2: In a mixing bowl, combine cornstarch, flour, salt, and pepper. Add egg, oil, and water, whisking until smooth.
Step 3: Marinate the seasoned chicken in the batter for 30 to 60 minutes.
Step 4: Heat 3 to 4 cups of oil in a deep frying pan to 350°F (175°C).
Step 5: Fry the chicken pieces in small batches for about 5 minutes until golden brown and crispy.
Step 6: In a saucepan, combine orange juice, orange zest, soy sauce, vinegar, brown sugar, and minced garlic over medium heat, stirring until sugar dissolves.
Step 7: Mix cornstarch with water and add to the sauce, stirring until thickened, about 5 minutes.
Step 8: Toss the fried chicken pieces in the thickened sauce until well coated.

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Pro Tips for the Perfect Sticky Crispy Orange Chicken

Keep these in mind:

Use a thermometer to ensure your oil is at the right temperature to get that crispy coating.
Do not overcrowd the frying pan; fry in small batches for best results.
For extra flavor, let the chicken marinate longer if you have the time.
When making the sauce, stir continuously to prevent burning.
Consider adding vegetables like bell peppers or broccoli for a more colorful meal.

Best Ways to Serve Sticky Crispy Orange Chicken

Here are a few ideas:

Serve over steamed white or brown rice to soak up the delicious sauce.
Pair it with a side of stir-fried vegetables for a balanced meal.
Try it with crispy noodles for an Asian-inspired twist.

How to Store and Reheat Sticky Crispy Orange Chicken

To store, place any leftovers in an airtight container in the refrigerator. When reheating, use the microwave or a skillet to maintain the crispiness. Remember, this dish is best enjoyed fresh, but it can last for up to 3 days in the fridge.

Frequently Asked Questions About Sticky Crispy Orange Chicken

What’s the secret to perfect Sticky Crispy Orange Chicken?

The secret lies in the marination time and frying temperature. Ensure your chicken is well-coated and fried at 350°F for that perfect crunchy texture.

Can I make Sticky Crispy Orange Chicken ahead of time?

Yes, you can prepare the chicken and sauce separately in advance. Fry the chicken right before serving for the best results.

How do I avoid common mistakes with Sticky Crispy Orange Chicken?

Make sure to season your chicken well and check the oil temperature before frying to ensure a crispy coating.

Variations of Sticky Crispy Orange Chicken You Can Try

Here are some delicious variations:

For a spicier kick, add red pepper flakes to the sauce.
Substitute chicken with tofu for a vegetarian version.
Use a mix of citrus juices like lemon or lime for a different flavor profile.
Try adding honey instead of brown sugar for a unique twist.

Sticky Crispy Orange Chicken: 5 Easy Steps to Perfection - Sticky Crispy Orange Chicken - additional detail

For more delicious recipes, check out our Easy Avocado Toast Recipe or Homemade Tomato Sauce. If you’re looking for a comforting meal, try our Roasted Carrot Soup or Spaghetti with Garlic and Oil. Don’t forget to explore our Pappardelle with Beef Ragu for a hearty option!

Sticky Crispy Orange Chicken: 5 Easy Steps to Perfection

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Deliciously Sticky and Crispy Orange Chicken Made Easy

Author: Emily
Prep Time: 30-60 minutes
Cook Time: 35 minutes
Total Time: 95 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Frying
Cuisine: Asian
Diet: Gluten Free

Ingredients

Scale

2 large chicken thighs (Boneless and skinless; provides moistness and flavor.)
1 teaspoon salt (Enhances flavor.)
1 teaspoon ground pepper (Adds a slight heat.)
1/2 cup cornstarch (Creates a crispy coating.)
1 1/2 cups flour (Provides structure to the breading.)
1 large egg (Binds the breading mixture.)
1 tablespoon oil (Adds flavor and prevents sticking in the batter.)
1 1/8 cups water (Hydrates the batter.)
3–4 cups oil for frying (Needed to deep fry; temperature crucial for achieving that signature crispiness.)
1/2 cup orange juice (Main flavoring agent; adds acidity and sweetness.)
1 teaspoon orange zest (Intensifies orange flavor.)
2 tablespoons soy sauce (Adds umami depth.)
1/2 cup rice vinegar or white vinegar (Contributes tanginess.)
1/4 cup brown sugar (Adds sweetness and helps with caramelization.)
2 teaspoons minced garlic (Provides aromatic flavor.)
2 tablespoons cornstarch (Used for thickening the sauce.)
2 tablespoons water (To mix with cornstarch for the sauce.)
1 tablespoon oil (Adds richness to the sauce.)

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Instructions

Cut the boneless chicken thighs into 1-inch cubes and season with salt and ground pepper.
In a mixing bowl, combine cornstarch, flour, salt, and pepper. Add egg, oil, and water, whisking until smooth.
Marinate the seasoned chicken in the batter for 30 to 60 minutes.
Heat 3 to 4 cups of oil in a deep frying pan to 350°F (175°C).
Fry the chicken pieces in small batches for about 5 minutes until golden brown and crispy.
In a saucepan, combine orange juice, orange zest, soy sauce, vinegar, brown sugar, and minced garlic over medium heat, stirring until sugar dissolves.
Mix cornstarch with water and add to the sauce, stirring until thickened, about 5 minutes.
Toss the fried chicken pieces in the thickened sauce until well coated.