Crispy Orange Chicken with Ginger-Soy Glaze

Why You’ll Love This Recipe

• Ultra-crispy, light batter that stays crunchy under a glossy orange glaze.
• Bright, balanced sauce: fresh orange, soy, ginger, and just enough chili heat.
• Weeknight-friendly with make-ahead options for sauce and rice.
• Better-than-takeout flavor with simple supermarket ingredients.

Grocery List

• Produce: Oranges (2–3), ginger, garlic, scallions
• Dairy: Eggs (1)
• Pantry: Cornstarch, all-purpose flour, baking powder, neutral oil (canola/peanut), low-sodium soy sauce, rice vinegar, light brown sugar, chili-garlic sauce, toasted sesame oil, sesame seeds, jasmine rice, kosher salt, pepper

Full Ingredients

Chicken and Batter

• 1.5 lb (680 g) boneless skinless chicken thighs (or breasts), cut into 1-inch pieces
• 1 tsp kosher salt
• 1/2 tsp white or black pepper
• 1 cup (120 g) cornstarch
• 1/2 cup (65 g) all-purpose flour
• 1 tsp baking powder
• 1 large egg
• 3/4 cup (180 ml) ice-cold seltzer/club soda (or very cold water)

Orange Sauce

• 3/4 cup (180 ml) freshly squeezed orange juice (from 2–3 oranges)
• 1 tbsp finely grated orange zest
• 3 tbsp (45 ml) low-sodium soy sauce
• 2 tbsp (30 ml) rice vinegar
• 1/4 cup (50 g) light brown sugar, packed
• 1 tbsp fresh ginger, finely grated
• 3 garlic cloves, finely minced
• 1–2 tsp chili-garlic sauce (adjust to heat preference)
• 2 tsp cornstarch mixed with 2 tbsp cold water (slurry)
• 1 tsp toasted sesame oil

For Frying & Finishing

• Neutral oil for frying (about 4 cups / 960 ml, enough for 1.5 inches in pot)
• 1 tbsp toasted sesame seeds
• 3 scallions, thinly sliced

To Serve

• Cooked jasmine rice (about 4 cups cooked)

Step-by-Step Instructions

Step 1: Prep the aromatics and chicken

Zest the oranges to get 1 tablespoon zest, then juice them to yield 3/4 cup (180 ml). Finely grate the ginger and mince the garlic. Slice the scallions for garnish. Pat the chicken dry with paper towels, then season with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Dry chicken helps the batter adhere and fry up extra crisp.

Step 2: Make the orange sauce base

In a bowl or large measuring cup, whisk together orange juice, orange zest, soy sauce, rice vinegar, brown sugar, ginger, garlic, and chili-garlic sauce. In a separate small cup, stir the cornstarch slurry (2 tsp cornstarch + 2 tbsp water) and keep it ready. Set both aside near the stove.

Step 3: Mix a light, crisp batter

In a medium bowl, whisk the cornstarch, flour, and baking powder. Add the egg and ice-cold seltzer. Whisk just until smooth and thick—like a heavy pancake batter. Do not overmix; some small lumps are fine. Keep the batter cold (you can set the bowl over a few ice cubes) while you heat the oil.

Step 4: Heat the oil

Pour 1.5 inches of neutral oil into a deep, heavy pot or Dutch oven. Clip on a thermometer and heat to 350°F (175°C) over medium heat. Place a wire rack over a baking sheet for draining fried pieces. Maintaining temperature between 340–355°F (171–179°C) is key for crisp results.

Step 5: Batter and fry the chicken

Working in 2–3 batches, dip chicken pieces into the batter, letting excess drip back into the bowl. Carefully lower pieces into the hot oil, spacing them out. Fry for 3–4 minutes, turning once, until deep golden and cooked through (165°F / 74°C internal). Transfer to the wire rack to drain, and allow the oil to return to 350°F (175°C) before the next batch.

Step 6: Optional second fry for shatter-crisp

For maximum crunch, raise oil to 375°F (190°C) and quickly re-fry the chicken for 45–60 seconds per batch. Return to the rack. This step drives out extra moisture, keeping the crust crisp under the sauce.

Step 7: Thicken the sauce and glaze

In a wide skillet or wok over medium heat, pour in the orange sauce base and bring to a simmer. Stir the cornstarch slurry again and whisk it into the bubbling sauce. Cook 30–60 seconds until glossy and thick enough to coat a spoon. Turn off the heat, stir in the toasted sesame oil, and immediately add the fried chicken. Toss to coat thoroughly off heat so the crust stays crisp. Sprinkle with toasted sesame seeds and scallions.

Step 8: Serve

Serve the orange chicken right away with hot steamed jasmine rice. If you like, garnish with a few thin strips of fresh orange zest for a bright aroma.

Pro Tips

• Cold batter equals crisp batter: use ice-cold seltzer and keep the bowl chilled.
• Do not crowd the pot; frying in batches keeps oil temperature steady for better crunch.
• Wire rack over paper towels: the rack preserves crispness by allowing steam to escape.
• Toss off heat: remove the pan from the burner before adding chicken to prevent over-thickening and soggy crust.
• Zest before juicing: it’s much easier to zest a whole orange.

Variations

• Air-Fryer Method: Toss seasoned chicken in 2 tbsp oil, coat in 1:1 cornstarch and flour (skip wet batter), air-fry at 400°F (200°C) for 12–14 minutes, shaking once. Toss with the same sauce.
• Baked Version: Arrange battered (or dry-dredged) chicken on a greased rack over a sheet pan, spray lightly with oil, and bake at 450°F (232°C) for 18–22 minutes, flipping once. Glaze with sauce.
• Gluten-Free: Use all cornstarch (no flour) in the batter and tamari instead of soy sauce.

Storage & Make-Ahead

The sauce can be made up to 4 days ahead; refrigerate and reheat to a simmer before adding slurry. Fried chicken is best fresh, but you can par-fry once, cool completely, and refrigerate up to 24 hours; re-crisp by frying the second time at 375°F (190°C). Leftover glazed chicken keeps 3–4 days refrigerated; reheat on a rack in a 400°F (200°C) oven for 8–10 minutes to revive some crunch. Freeze plain fried chicken (without sauce) for up to 2 months; re-crisp from frozen at 400°F (200°C) for 12–15 minutes, then toss in hot sauce.

Nutrition (per serving)

Approximate for chicken and sauce only (rice not included): 520 calories; 31 g protein; 47 g carbohydrates; 21 g fat; 3 g fiber; 950 mg sodium. Values will vary with oil absorption and exact ingredients.