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Double Crunch Orange Chicken

Double crunch orange chicken with extra-crispy double-dipped chicken pieces coated in a vivid, sticky orange sauce. Fry to deeply golden, then toss until glossy and slightly caramelized at the edges for a takeout-style Chinese-American finish over steamed rice.
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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: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken thighs Cut into bite-sized pieces.
  • 0.75 cup cornstarch
  • 0.75 cup all-purpose flour
  • 2 tsp garlic powder
  • 0.25 Salt and pepper To taste.
  • 2 large eggs Beaten.
  • 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 tablespoons water.
  • 2 tbsp water
  • 1 sesame seeds For serving.
  • 1 sliced green onions For serving.
  • 1 steamed rice For serving.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Double-dip and dredge
  1. Mix cornstarch, all-purpose flour, garlic powder, salt, and pepper in a wide bowl. Dip the bite-sized chicken pieces in beaten eggs, then dredge in the flour mixture for an even coat.
  2. For maximum crunch, double-dip by returning the coated chicken to the beaten eggs, then back into the flour mixture again. Set the double-dipped chicken aside briefly so the coating clings.
Fry
  1. Heat vegetable oil to 375°F in a Dutch oven or cast iron skillet. Fry the chicken in batches for 5-6 minutes until deeply golden and cooked through, then drain.
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 for 2-3 minutes until thick and glossy.
Toss and serve
  1. Toss the crispy chicken in the orange sauce until evenly coated and glossy. Serve immediately over steamed rice with sesame seeds and sliced green onions.

Notes

Pro tip: keep the oil at 375°F for steady frying so the coating stays crisp, and toss the chicken with sauce right before serving. Store leftovers in the refrigerator up to 3 days, but note the coating softens after saucing. Freezing is not recommended for the fully fried + sauced chicken. For a lighter option, try using chicken breast strips and consider using a reduced-sugar brown sugar substitute in the sauce.