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Double Crunch Orange Chicken

Double crunch orange chicken with extra-crispy double-dipped fried chicken pieces coated in a vibrant, sticky orange sauce. The sauce is intensely citrusy with slightly caramelized edges, piled over steamed rice for that homemade, takeout-style finish.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese-American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Chicken and breading
  • 1.5 lb boneless skinless chicken thighs Cut into bite-sized pieces.
  • 0.75 cup cornstarch Used for breading and the orange sauce slurry.
  • 0.75 cup all-purpose flour Used for breading.
  • 2 tsp garlic powder
  • salt To taste.
  • pepper To taste.
  • 2 large eggs Beaten.
  • vegetable oil For frying.
Orange sauce
  • 0.5 cup fresh orange juice
  • 2 tbsp orange zest Zest the oranges fresh.
  • 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 the slurry.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Double-dip coating
  1. Mix cornstarch, all-purpose flour, garlic powder, salt, and pepper in a bowl.
  2. Dip chicken pieces in beaten eggs, letting excess drip off.
  3. Dredge the egg-coated chicken in the flour mixture until fully coated.
  4. Dip the dredged chicken back into the beaten eggs, then dredge again in the flour mixture for maximum crunch.
Fry the chicken
  1. Heat vegetable oil in a deep skillet or Dutch oven to 375°F over medium-high heat.
  2. Fry chicken in batches for 5-6 minutes, until deeply golden and cooked through, then drain on a rack or paper towel.
Make the orange sauce
  1. Combine orange juice, orange zest, soy sauce, brown sugar, rice vinegar, hoisin sauce, garlic, ginger, and sesame oil in a saucepan.
  2. Bring the sauce to a boil, then stir in the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
  3. Cook for 2-3 minutes, stirring, until thick and glossy with a slightly caramelized look at the edges.
Coat and serve
  1. Toss the crispy chicken in the orange sauce until evenly coated and glossy.
  2. Serve over steamed rice and finish with sesame seeds and sliced green onions.

Notes

Pro tip: keep the fried chicken hot and crisp, and toss with sauce right before serving so the coating stays crunchy. Refrigerate leftovers in a sealed container for up to 3 days; reheat in an oven at 425°F for 8-12 minutes to regain some crispness. Freezing is not recommended for best texture. For a lighter swap, use low-sodium soy sauce and reduce brown sugar to 2 tbsp without changing the rest of the method.