Crispy Honey Orange Chicken Recipe
Trendy Eat Tips
* Use cold water in the batter to help create a crispier coating.
* Fry the chicken in batches so the oil temperature does not drop.
* Let the chicken drain on a wire rack when possible. This helps prevent the bottom from becoming soggy.
* The second fry only takes 1–2 minutes and gives the chicken its extra-crispy texture.
* Always mix cornstarch with cold water before adding it to the sauce.
* Add the sauce immediately before serving to preserve as much crispiness as possible.
* If the sauce becomes too thick add a small splash of orange juice. If it is too thin simmer it slightly longer.
Notes
1
1. Season the chicken
Pat the chicken thighs dry and cut them into bite-size pieces.
Place the chicken in a bowl and season with salt garlic powder orange pepper seasoning and white pepper. Mix until every piece is evenly seasoned.
Allow the chicken to rest for approximately 10 minutes while you prepare the batter and oil.
2. Prepare the batter
Add the all-purpose flour cornstarch and baking powder to a large bowl. Mix well.
Gradually pour in the cold water while whisking until a smooth batter forms. The batter should be thick enough to lightly coat the chicken without being overly heavy.
Add the seasoned chicken to the batter and mix until every piece is completely coated.
3. Heat the oil
Pour enough frying oil into a deep skillet or heavy-bottomed pot to cover the chicken pieces.
Heat the oil to approximately 350°F.
4. Fry the chicken
Carefully place the battered chicken into the hot oil one piece at a time. Do not overcrowd the pan.
Fry the chicken in batches for approximately 4–6 minutes or until lightly golden and cooked through. The internal temperature should reach 165°F.
Transfer the chicken to a wire rack or paper-towel-lined plate. Allow it to rest while frying the remaining batches.
5. Double-fry for extra crispiness
Increase the oil temperature to approximately 375°F.
Return the cooked chicken to the oil in small batches and fry for an additional 1–2 minutes until deep golden brown and extra crispy.
Transfer the chicken back to the wire rack to drain.
6. Prepare the orange sauce
Add the orange juice orange concentrate honey sugar distilled vinegar and soy sauce to a saucepan.
Whisk everything together and bring the sauce to a gentle simmer over medium heat. Cook for approximately 4–5 minutes while stirring occasionally.
7. Thicken the sauce
In a small bowl mix 1 tablespoon cornstarch with 2 tablespoons cold water until completely smooth.
Slowly pour the slurry into the simmering orange sauce while whisking continuously.
Cook for another 1–2 minutes or until the sauce becomes glossy and thick enough to coat the back of a spoon. Remove it from the heat.
8. Toss and serve
Place the crispy chicken in a large bowl.
Pour the warm orange sauce over the chicken and toss until every piece is evenly coated. Start with part of the sauce and add more as needed so the chicken does not become overly saturated.
Serve immediately with white rice and broccoli.
Instructions
2 pounds boneless skinless chicken thighs cut into bite-size pieces
1 teaspoon salt
1 teaspoon garlic powder
1½ teaspoons orange pepper seasoning
½ teaspoon white pepper
Cooking oil
Chicken
1 cup all-purpose flour
½ cup cornstarch
1 teaspoon baking powder
1 cup cold water
Batter
¾ cup 100% orange juice
2 tablespoons orange juice concentrate
¼ cup honey
¼ cup granulated sugar
2 tablespoons distilled white vinegar
2 tablespoons soy sauce
Honey Orange Sauce
1 tablespoon cornstarch
2 tablespoons cold water
Cornstarch slurry
Crispy Honey Orange Chicken Recipe
%20(1).jpg)
This homemade Crispy Honey Orange Chicken features juicy boneless chicken thighs coated in a light crispy batter and tossed in a sweet tangy orange sauce. Double-frying the chicken creates an extra-crispy coating that holds up beautifully under the sauce.
Prep Time
20 min
Cooking Time
30 min
Rest Time
5 min
Total Time
55 min
