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Double Crunch Orange Chicken

Double crunch orange chicken with extra-crispy double-dipped fried thighs and a vibrant, sticky orange sauce that’s glossy and slightly caramelized at the edges. Serve Chinese orange chicken over steamed rice for intensely citrusy, takeout-style crunch at home.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Chinese-American
Calories: 980
Ingredients Equipment Method Notes

Ingredients
  

Chicken coating
  • 1.5 lb boneless skinless chicken thighs
  • 0.75 cup cornstarch
  • 0.75 cup all-purpose flour
  • 2 tsp garlic powder
  • 0.1 salt to taste
  • 0.1 pepper to taste
  • 2 large eggs beaten
Frying
  • 1 vegetable oil for frying
Orange sauce
  • 0.5 cup fresh orange juice
  • 2 tbsp orange zest
  • 0.33 cup soy sauce
  • 0.25 cup brown sugar
  • 2 tbsp rice vinegar
  • 1 tbsp hoisin sauce
  • 3 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 tsp sesame oil
  • 1 tbsp cornstarch mixed with 2 tbsp water for slurry
  • 2 tbsp water for slurry

Equipment

  • 1 Dutch oven

Method
 

Double-dip coating
  1. Mix cornstarch, all-purpose flour, garlic powder, salt, and pepper in a bowl until evenly combined. Dip each piece of chicken in the beaten egg, then dredge in the flour mixture so it is fully coated.
  2. Double-dip the chicken by dipping the coated pieces back into the beaten egg, then dredge again in the flour mixture for maximum crunch.
Fry until deeply golden
  1. Heat vegetable oil in a Dutch oven to 375°F. Fry the double-dipped chicken for 5-6 minutes, turning as needed, until deeply golden and cooked through, then drain on a rack or paper towel.
Make the sticky orange sauce
  1. In a saucepan, combine fresh orange juice, orange zest, soy sauce, brown sugar, rice vinegar, hoisin sauce, minced garlic, grated ginger, and sesame oil. Bring to a boil, then stir in the cornstarch slurry and cook 2-3 minutes until thick and glossy.
Toss and serve
  1. Toss the crispy chicken in the orange sauce until every piece is evenly coated and the sauce clings well. Serve immediately over steamed rice, topped with sesame seeds and sliced green onions.

Notes

For maximum crunch, fry in small batches so the oil stays close to 375°F and the coating doesn’t steam. Store leftovers in an airtight container in the fridge up to 3 days; reheat on a wire rack in a 400°F oven until hot and re-crisped (sauce may tighten). Freezing isn’t recommended for the best texture. Dietary swap: use gluten-free all-purpose flour and tamari in the sauce for a gluten-free version.