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Crispy Better Than Takeout Orange Chicken Recipe with Sticky Glaze Easy & Perfect

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A crispy, tangy, and sweet orange chicken recipe that beats takeout with a double-fried crunch and a sticky, flavorful glaze made from fresh oranges.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
  • 1 cup all-purpose flour (or gluten-free flour blend)
  • 1 cup cornstarch
  • 2 large eggs, beaten, room temperature
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Vegetable oil, for frying (enough to fill a deep skillet about 2 inches deep)
  • 1 cup fresh orange juice (about 2 large oranges, freshly squeezed)
  • 1 tablespoon orange zest
  • 1/3 cup brown sugar, packed
  • 2 tablespoons soy sauce (low sodium preferred)
  • 2 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger (or 1/4 teaspoon ground ginger)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Thinly sliced green onions (optional garnish)
  • Sesame seeds (optional garnish)

Instructions

  1. Pat the chicken pieces dry with paper towels. Season with salt and pepper.
  2. Set up dredging stations with flour in one bowl, beaten eggs in another, and cornstarch in a third.
  3. Coat each chicken piece first in flour, then dip into eggs, and finally toss in cornstarch. Set aside on a plate.
  4. Pour vegetable oil into a deep skillet to about 2 inches deep and heat over medium-high until it reaches 350°F (175°C).
  5. Fry chicken pieces in batches for 4-5 minutes until golden but not fully cooked. Remove and drain on a wire rack.
  6. Increase oil temperature to 375°F (190°C). Fry chicken again in batches for 2-3 minutes until extra crispy and cooked through. Drain on wire rack.
  7. In a small saucepan, combine fresh orange juice, orange zest, brown sugar, soy sauce, garlic, rice vinegar, ginger, and red pepper flakes if using. Bring to a simmer over medium heat.
  8. Stir cornstarch slurry into the simmering sauce and cook, stirring constantly, until thickened to a sticky, syrupy consistency, about 2 minutes.
  9. Toss the double-fried chicken pieces in the warm orange glaze until evenly coated.
  10. Serve immediately, garnished with sliced green onions and sesame seeds if desired.

Notes

Double-frying is key for extra crispiness. Use fresh orange juice and zest for best flavor. Stir glaze constantly to avoid burning. Drain chicken on wire rack to keep crust crispy. If glaze is too thin, simmer longer; if too thick, add a splash of orange juice. Reheat leftovers in skillet to maintain crispiness.

Nutrition

Keywords: orange chicken, crispy chicken, double-fried chicken, sticky glaze, homemade orange chicken, easy dinner, takeout copycat, gluten-free option, dairy-free, weeknight meal

Find it online: https://yumbelle.com/crispy-better-than-takeout-orange-chicken-recipe-with-sticky-glaze-easy-and-perfect/