Can I use chicken breast instead?

Yes, boneless chicken breasts are a substitute for chicken thighs. The article suggests using chicken thighs because they contain more fat and other juices that make good frying ingredients. Chicken breasts can be cooked like chicken thighs. Cut the chicken breasts into pieces about the same size as those in the article on chicken thighs.

Can I make orange chicken spicy?

Yes, you can add red chile flakes and other ground chili products to the orange sauce to taste. Another option to make the orange sauce spicier is Sriracha. Adding only a little spice is recommended, as the orange sauce includes orange juice and brown sugar. You can mix a little spice into the orange sauce before adding it to the pan with the food to ensure even distribution of the spice coating.

Can I double this orange chicken recipe?

Yes, you can double or triple the recipe to serve more people or for meal prep. Double or triple all the ingredients to maintain the same consistency of the batter and sauce for the chicken. You may also want to double the ingredients for the orange sauce to make more sauce. Fry the chicken in batches rather than frying too much at once to avoid overcrowding the frying pan.

Can I freeze orange chicken?

Yes, you should freeze the chicken and orange sauce separately. This article offers advice on freezing the chicken and orange sauce, among other tips. The frozen chicken can be heated in the oven or air fryer at 375 degrees F for about 10 to 15 minutes until crisp. To thaw the orange sauce, add warm water and microwave or heat it on the stove until it is liquid.

Orange Chicken with Crisp Double-Fried Chicken and Fresh Orange Sauce

By Mason BrooksSep 23, 2026

Prep

20 min

Cook

20 min

Total

40 min

Servings

Jump to recipe

This 40-minute orange chicken dish made with a light batter and pan sauce closely mimics food you might order from a restaurant. Breaded chicken thighs are fried and then sauced with a thick sauce made with soy sauce, ginger, garlic, rice vinegar, and other ingredients. Serve right away.

Orange Chicken with Crisp Double-Fried Chicken and Fresh Orange Sauce

The batter contains cornstarch and flour combined with egg whites, soy sauce, sesame oil, white pepper, and water. The batter's cornstarch and flour help create a crumbly coating on the chicken. Fresh orange juice is a main ingredient in the sauce. Brown sugar, soy sauce, vinegar, shaoxing wine, ginger, and garlic are added to the sauce for flavor.

The first fry at 330-340 F cooks the chicken thoroughly. An optional second fry at 375 F browns the chicken more. It is suggested to let the chicken rest for 15 or more minutes on a wire rack between the first and second frying steps if you plan another frying step. Overcrowding the fryer reduces the oil temperature and can leave the coating soggy instead of crisp.

Serve the chicken right away after frying to ensure a crispy batter. Other dishes to serve with chicken include jasmine rice, fried rice, and steamed or stir-fried carrots, celery, broccoli, and mushrooms. You can reheat leftover chicken, but the batter will not be as crispy as it was after frying.

Why you'll love this recipe

Fits a 40-minute meal plan because the orange sauce cooks quickly after the chicken is fried.
Uses typical Asian ingredients like soy sauce, sesame oil, rice vinegar, and brown sugar in place of bottled sauce.
Simplifies preparation by allowing the chicken to be battered in one step, without the need for additional equipment commonly used for breading.
Yields a crispier finished product with a second frying. The second frying removes excess moisture from the chicken pieces, which were fully cooked during the first frying.
Serves multiple people, according to information in the recipe about doubling or tripling the recipe and adding sauce for a saucier version.
Compatible with other side dishes, Thick orange sauce can be served with rice, vegetables, and other pasta and noodles as well as fried chicken.

Instructions

Combine all batter ingredients in a bowl and whisk until smooth and thin, like paint; add water 1 tablespoon at a time if needed.

Add the chicken and gently mix until every piece is well coated in batter.

Heat oil to about 330-340 F and deep-fry the battered chicken for 5-7 minutes, until fully cooked through and golden; set aside on a wire rack for at least 15 minutes.

For the optional second fry, raise the oil to about 375 F and fry the chicken for 30-60 seconds, watching carefully to prevent burning; set aside on a wire rack.

Mix together all orange sauce ingredients, pour into a large pan or wok, and simmer over medium heat for about 1 minute to dissolve the sugar.

Stir constantly while pouring in the cornstarch slurry, then simmer for 30-60 seconds until the sauce thickens.

Add the fried chicken to the thickened sauce and toss quickly to coat each piece.

Top with green onions and toasted sesame seeds, then serve immediately.

FAQ

You can omit shaoxing wine or substitute another cooking wine such as sake. Other ingredients in the sauce are orange juice, soy sauce, vinegar, ginger, garlic, and brown sugar. The article also lists dry white wine as an option. Use the same amount of substitute wine listed for shaoxing wine in the article.

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Dinner Chicken Asian Quick Meals

Orange Chicken with Crisp Double-Fried Chicken and Fresh Orange Sauce

Name: Orange Chicken with Crisp Double-Fried Chicken and Fresh Orange Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Ingredients: 350 g chicken thighs (350-450 g, cut into bite-sized pieces; boneless chicken breasts may also be used); 1/2 cup cornstarch; 2 tbsp flour; 1 tbsp soy sauce; 1 egg white; 1 tsp sesame oil; 1/4 tsp ground white pepper (black pepper may be substituted); 1/3 cup water; 3/4 cup fresh orange juice (store-bought also works; avoid too much added sugar); 4 tbsp brown sugar (4-6 tbsp, according to preference; white sugar or honey may be substituted); 2 tbsp soy sauce; 1 tbsp rice wine vinegar (white vinegar may be substituted); 1 tbsp shaoxing wine (may be omitted or substituted with sake or cooking wine); 1/2 tsp ginger (grated; 1/8 tsp ginger powder may be substituted); 1 clove garlic (grated; 1/4 tsp garlic powder may be substituted); 1 tbsp cornstarch (for slurry); 2 tbsp cold water (for dissolving cornstarch slurry); toasted sesame seeds (for garnish); green onions (thinly chopped, for garnish)

By Mason BrooksSep 23, 2026

Prep

20 min

Cook

20 min

Total

40 min

Servings

Jump to recipe

Why you'll love this recipe

Fits a 40-minute meal plan because the orange sauce cooks quickly after the chicken is fried.
Uses typical Asian ingredients like soy sauce, sesame oil, rice vinegar, and brown sugar in place of bottled sauce.
Simplifies preparation by allowing the chicken to be battered in one step, without the need for additional equipment commonly used for breading.
Yields a crispier finished product with a second frying. The second frying removes excess moisture from the chicken pieces, which were fully cooked during the first frying.
Serves multiple people, according to information in the recipe about doubling or tripling the recipe and adding sauce for a saucier version.
Compatible with other side dishes, Thick orange sauce can be served with rice, vegetables, and other pasta and noodles as well as fried chicken.

Ingredients

Servings2

•350 g chicken thighs (350-450 g, cut into bite-sized pieces; boneless chicken breasts may also be used)
•½ cup cornstarch
•2 tbsp flour
•1 tbsp soy sauce
•1 egg white
•1 tsp sesame oil
•¼ tsp ground white pepper (black pepper may be substituted)
•⅓ cup water
•¾ cup fresh orange juice (store-bought also works; avoid too much added sugar)
•4 tbsp brown sugar (4-6 tbsp, according to preference; white sugar or honey may be substituted)
•2 tbsp soy sauce
•1 tbsp rice wine vinegar (white vinegar may be substituted)
•1 tbsp shaoxing wine (may be omitted or substituted with sake or cooking wine)
•½ tsp ginger (grated; 1/8 tsp ginger powder may be substituted)
•1 clove garlic (grated; 1/4 tsp garlic powder may be substituted)
•1 tbsp cornstarch (for slurry)
•2 tbsp cold water (for dissolving cornstarch slurry)
•toasted sesame seeds (for garnish)
•green onions (thinly chopped, for garnish)

Instructions

1
Combine all batter ingredients in a bowl and whisk until smooth and thin, like paint; add water 1 tablespoon at a time if needed.
2
Add the chicken and gently mix until every piece is well coated in batter.
3
Heat oil to about 330-340 F and deep-fry the battered chicken for 5-7 minutes, until fully cooked through and golden; set aside on a wire rack for at least 15 minutes.
4
For the optional second fry, raise the oil to about 375 F and fry the chicken for 30-60 seconds, watching carefully to prevent burning; set aside on a wire rack.
5
Mix together all orange sauce ingredients, pour into a large pan or wok, and simmer over medium heat for about 1 minute to dissolve the sugar.
6
Stir constantly while pouring in the cornstarch slurry, then simmer for 30-60 seconds until the sauce thickens.
7
Add the fried chicken to the thickened sauce and toss quickly to coat each piece.
8
Top with green onions and toasted sesame seeds, then serve immediately.